Acupuncture & Herbal Clinic

Eating foods that contain vitamin C may reduce your risk of the most common type of hemorrhagic stroke, according to a new study. Vitamin C is found in fruits and vegetables such as oranges, papaya, peppers, broccoli and strawberries. Hemorrhagic stroke is less common than ischemic stroke, but is more often deadly.  See the complete article here:  http://www.sciencedaily.com/releases/2014/02/140214203851.htm

Comment from TWACH: Hemorrhagic strokes account for approimately 20% of all strokes, or about 160,000 per year.  Is it the Vitamin C that's protective or the associated bioflavanoids that are ingested when we eat the whole fruits and/or vegetables?    The main risk factors for stroke include:  hypertension (high blood pressure), smoking and atrial fibrillation (AF).  Source:  http://www.strokecenter.org/patients/about-stroke/stroke-statistics/