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.