What is Strong, Causes And Nutritions for management

Do you know that stroke is the number three (3) causative of death in the world after cancer and wart disease. According to former Minister of Health Prof. Oyebuchi, stroke is not just killing many youngs and adults but also causing mental and physical disabilities, deformations for many bread winners. In addition, An Associate Professor at Bayero University Kano Dr. Rabiu Muhammad notes that people who eat healthful diet and follow healthy lifestyle had about 80% reduction in the risk of stroke. However, many Nigeria public servants call for stroke by how they live and what they consume.

WHAT IS STROKE..?

Stroke occurs when blood supply to parts of the brain is blocked or disrupted, resulted to brain cells damage. Brain cell function needed a frequent delivery of oxygen and glucose from the blood stream.

CAUSES OF STROKE

Its causesd by blokaged of an artery in the brain which is as a result of the deprived blood and oxygen that causes brain cells death/damage, thereby affecting the part of the body it controls to stop working.
RISK FACTORS OF STROKE
The popular and most risk factors are:
1. High blood pressure
2. High cholesterol
3. Smoking
4. Consumption of refined foods and ddrinks which cause low pH, ddepletes oxygen in the body cells, and fried foods which cause depletion of key hormune and testosterone that help the body to maintain normal blood pressure and blood sugar level.
5. Too much consumption of salt.

NUTRITIONAL TIPS FOR THE MANAGEMENT OF STROKE

1. Focus on consumption of cereals and vegetatables which contain phytor chemical (antioxidants) that contribute to the supply of oxygen to the blood.
2. You require 600k calories for the need of the body and that of the  brain.
3. Drink 6 - 10 glasses of water everyday.
4. Eat dairy products and foods that contain iron (Fe), Calcium and potassium contents.
5. You need to eat more of fish at least 3 - 4 times in a week.

 Eat right and stay healthy!!!

Gathered From 'Bidapoly Bulletin'
By: Ndaliman Mohammed Banki
   Nutrition & Dieteries Department