Cerebrovascular diseases are a haze and pose many inconveniences and challenges to the lives of patients. A scientifically sound diet, as an important building block on the path to rehabilitation, protects the health of patients. The following is a carefully tailored diet guide for people with cerebrovascular diseases.
I. Crude mix of staple foods to stabilize blood sugar resin
Traditional fine rice flour is lost in the processing process to large amounts of dietary fibres, vitamins and minerals, and excessive consumption leads to blood sugar and blood resin fluctuations. Patients should include coarse grains such as rough rice, oats, barley and maize in the main diet. For example, the choice of oatmeal for breakfast can be combined with tacos, the β-Portuguese-polymers of oats can be effective in reducing cholesterol levels, and unsaturated fatty acid in maize can help to reduce blood stickiness. The coarse graft ratio can be approximately 1:1 or 1:2 and can guarantee both the taste and the stability of post-eating blood sugar and blood resin, creating a good internal environment for cerebrovascular health.
ii. Vegetable fruit and fruit colour ingestion, antioxidation support rehabilitation
Vegetables and fruit are rich in antioxidants, vitamins, minerals and dietary fibres, and are a nutritional treasure for people with cerebrovascular diseases. Vegetables should receive no less than 500 grams per day, of which green leaves should account for more than half, such as spinach, broccoli and celery. They’re rich in vitamin K that promotes coagulant synthesis and helps to prevent brain haemorrhage. Fruits can choose apples, oranges, bananas, blueberries, etc. The greenberries have strong oxidation resistance and protect the cerebral vessels from free-base damage. Vegetables of different colours contain different kinds of nutrients, and patients should try to be as colour-rich and diverse as possible and take all the nutrients.
iii. Sufficient quality protein to assist in body repair
Protein is a key nutrient for body repair and maintenance of normal physiological function. Priority should be given to quality proteins such as skinny meat, fish, beans, eggs and low-fat milk products. Fish meat is rich in unsaturated fatty acid, especially Omega-3 fatty acid, which has a significant effect on the reduction of blood resin and the improvement of vascular elasticity, and is recommended to be eaten 2 – 3 times a week, such as evaporating and burning salmon. Beans contain rich plant proteins and soybeans, which reduce cholesterol levels, and soybean and soybean is a good option. Adequate protein intake also increases the body ‘ s immunity and promotes the repair and regeneration of damaged nervous tissues.
IV. Reasonable choice of grease to reduce the vascular burden
Precaution is required for fat intake, which should reduce the ingestion of animal fats (e.g. pig oil, butter) because of their abundance of saturated fatty acids, which can lead to increased blood resin and blood vessels. Olive oils, somatic oils, fish oils, etc., are better options. Unsaturated fatty acids in olive oil can reduce low-density lipid cholesterol levels (“bad cholesterol”) and increase high-density lipid cholesterol levels (“good cholesterol”). Patients can use olive oil in cuisine and control the amount of oil used in cooking, which does not exceed 25 – 30 grams per day, so as to avoid the heavy burden on the blood vessels caused by excessive fat intake.
V. Low-salt, low-sugar diet, strict blood pressure sugar control
High salt diets are an important incentive for high blood pressure, which in turn is a high risk factor for cerebrovascular disease. The daily intake of salt for patients should be strictly limited to 5 grams, reducing the consumption of processed foods such as pickles, pickles, ham, etc., while cooking can be done by adding food flavors with vinegar, lemonade, spices, etc., and reducing the use of salt. At the same time, to limit ingestion of added sugar, excessive sugar transforms into fat in the body, increases blood sugar and resin and increases blood stickiness. To minimize the use of sugary beverages, pastry candies, etc., the choice of healthy drinks such as white water, light tea and so forth, leaving the body in a clean metabolic environment.
The dietary adjustment of people with cerebrovascular diseases is a long-term and beneficial “health investment”. Through scientifically sound dietary planning, patients are able to effectively control the development of their condition, reduce the risk of recurrence and gradually move towards a new path to healthy life. Making every meal a source of rehabilitation and a source of energy and hope for the health of the cerebrovascular vessels.
