A stroke occurs when the blood supply to a part of your brain is blocked or reduced, depriving brain tissue of oxygen and needed nutrients. Stokes can be life-threatening and require immediate medical attention. They are, however, treatable. According to the Cleveland Clinic, a healthy diet after a stroke is important for recovery as well as for preventing potential future strokes.
Fruits and Vegetables
Fruits and vegetables provide an array of beneficial nutrients, such as vitamins, minerals, dietary fiber and antioxidants, which support a healthy immune system. The Cleveland Clinic suggests five or more servings of fruits and vegetables daily to reduce likelihood of future strokes. One serving of fruit is equal to one medium-size fruit, one 4-inch piece of banana, 1/2 cup canned fruit in natural juices, 1 cup cubed melon or berries, or 4 oz. (1/2 cup) fruit juice. One vegetable serving is equal to 1 cup fresh vegetables, 1/2 cup cooked vegetables or 6 oz. vegetable juice. Incorporate a variety of fresh, colorful fruits and vegetables to reap broadest nutrients. Antioxidant-rich foods are encouraged, which include those deepest in color, such as cherries, berries, apples, oranges, watermelon, grapefruit, tomatoes, leafy greens, broccoli, bell peppers, onions and Brussels sprouts.
Whole Grains
Whole grains are grains that have not been stripped of valuable nutrients during food processing. Whole grains are rich in vitamins, minerals, dietary fiber and antioxidants. According to the Harvard School of Public Health, a diet rich in whole-grain foods reduces one's risk for cardiovascular diseases and stroke. To improve your wellness and reduce risk of stroke, incorporate a variety of whole grains such as oats, bulgur, barley, whole wheat, brown rice, wild rice, popcorn and spelt into your diet regularly. When choosing breads, cereals, pasta, crackers and other carbohydrate-based foods, check food labels to ensure that whole grains are the primary ingredients for best results.
Lean Protein
Protein is vital for muscle growth and tissue repair. Lean-protein foods, such as skinless, white-meat poultry, legumes, low-fat dairy and soy products, are also low in saturated and trans fats, which increase risk for heart disease, stroke and other conditions. When cooking or ordering protein-based foods, choose grilled, steamed or baked foods foods, because deep-frying adds unhealthy fat to the meal. When grilling, use modest amounts of olive oil, which is considered a healthy fat, rather than butter. Fatty fish, such as salmon, tuna or mackerel, are also positive protein sources that provide omega-3 fats, essential fats the body can't make on its own. The American Heart Association recommends at least two servings of fish (3 oz. each) per week, for optimum health.
