Daily dose of produce cuts stroke risk

Eating fruits and vegetables can lower your risk of suffering the most common type of stroke, a study suggests. Researchers found that, in particular, vegetables such as cauliflower and broccoli, as well as fruit juices, appear more protective against ischemic strokes. Triggered by blood clots blocking the brain's oxygen supply, more than 400,000 such strokes occur nationwide every year. "Different fruits and vegetables differ in their vitamin and minerals quite a bit," study co-author Meir Stampfer says. He speculates that the nutrients in fruits and vegetables prevent blood-clot formation and, hence, strokes.