Patient: Description of condition (onset, main symptoms, hospital visited, etc.).
She is 68 years old and has been ill since 2009. She has a flowing mouth, her mouth is crooked, her left hand and left foot are swollen, she can walk with the help of someone, she can eat by herself, but her left hand is still immobile and she cannot lift her left foot, so she has to use a cane.
What should I pay attention to in my daily life, what I can eat, and what I should not eat.
Stroke” is a generic term for a group of diseases. It is characterized by sudden fainting and unconsciousness, or the sudden onset of distortion of the mouth and eyes, unfavorable speech, and paralysis of the body. From the viewpoint of modern medicine, a stroke is a cerebrovascular accident. It is essentially a lesion in an artery in the brain or in the carotid artery that governs the brain, causing focal blood circulation disorders and resulting in acute or subacute brain damage. A stroke is sometimes called a “stroke”, but the two are basically the same thing.
The most common symptom of a stroke is that the patient has varying degrees of speech, motor, and sensory dysfunction, with motor dysfunction being the main cause.
The most common ones are 1) Halo, 2) Headache, 3) Numbness, 4) Sudden weakness or inflexibility of one limb, 5) Temporary slurred speech, 6) Sudden unexplained fall or fainting, 7) Mental changes, temporary loss of consciousness, sudden change of personality, and temporary impairment of judgment or intelligence, 8) Drowsiness, 9) Sudden outlook and momentary blurred vision or consciousness of blackness in front of the eyes, or even momentary sudden blindness.
10, nausea and vomiting or erratic, or blood pressure fluctuations accompanied by dizziness, blurred vision, tinnitus 11, involuntary twitching of one side or a – limb 12, rhinorrhea: especially frequent rhinorrhea.
The possibility of stroke is higher in patients with “three highs”: 1.
1, hypertension: is a risk factor for stroke, 80% of stroke patients have hypertension.
2, heart disease: coronary arteriosclerotic heart disease is often accompanied by cerebral arteriosclerosis.
3, diabetes: about 10-30% of stroke patients suffer from diabetes.
4, cerebral atherosclerosis: is the basis for the occurrence of stroke.
How to prevent stroke?
Hypertension is the most dangerous factor for stroke, and prevention of hypertension is a central part of stroke prevention.
2, control and reduce transient ischemic attack, is another key aspect of stroke prevention. Once a small stroke attack, systemic treatment must be given immediately to avoid a complete stroke.
3, pay attention to the aura signs of stroke, when dizziness, headache, numbness of limbs, drowsiness and drowsiness, abnormal personality are found, treatment measures should be taken to avoid the occurrence of stroke.
4.Eliminate the triggering factors of stroke, such as mood swings, excessive fatigue, and excessive force.
5, timely treatment of diseases that may cause stroke, such as arteriosclerosis, diabetes, hyperlipidemia, obesity disease, etc.
Food to prevent stroke
(-) drinking tea to prevent stroke
Tea contains more than 400 kinds of chemical components. It can promote the absorption of vitamin C, enhance the flexibility and elasticity of blood vessels and the permeability of microvascular walls, so it can prevent hypertension, coronary heart disease and atherosclerosis; theophyllin extracted from tea leaves is quite effective in preventing atherosclerosis in the elderly, with an oral efficiency of more than 80%; theophyllin in tea leaves can also stimulate nerves, excite the spirit, dilate blood vessels, accelerate blood circulation and enhance muscle contraction.
Although, drinking tea has a certain preventive and therapeutic effect on stroke, but if you drink it improperly, it will also produce harm. Therefore, attention should be paid to the reasonable drinking tea.
When drinking tea, we should pay attention to: do not drink tea immediately after meals; drinking tea should be light, not strong; especially constipation and ulcer patients, do not drink strong tea; do not drink overnight tea; do not use tea to serve drugs; do not use high temperature boiling water to make tea.
(B) bananas to prevent strokes
Recent studies have found that eating bananas regularly can prevent strokes.
According to the study, eating 1-2 bananas a day can reduce the incidence of stroke by 40%. Bananas contain potassium salt, which is mainly distributed in cells in the human body and has important physiological functions. It maintains the osmotic pressure in cells, participates in the process of energy metabolism, maintains the normal excitability of nerve muscles, maintains the normal diastolic function of the heart, and has the effect of anti-atherosclerosis and protection of heart vessels. Secondly, bananas contain blood pressure-lowering ingredients, i.e. substances similar to converting enzymes, the efficacy of converting enzyme inhibitor class of antihypertensive drugs, which can block the conversion of angiotensin I into angiotensin II, so that the plasma level of angiotensin II with vasoactive effect decreases, causing peripheral vasodilation and blood pressure to fall.
Also, bananas can laxative, constipation in the elderly often have a good effect.
(C) vitamin B can help prevent strokes
Vitamin B, which is very common in green vegetables, assists the body’s active enzymes to break down and remove a substance called homocysteine from the blood, which reduces the risk of stroke and heart disease by reducing homocysteine levels.
(D) hypertension patients eat which vegetables are good for lowering blood pressure
Shepherd’s Purse: The seedlings are picked in early spring and eaten as a vegetable, which is fragrant and delicious. For patients with hypertension and fundus hemorrhage, take 15 grams of cauliflower and 12 grams of dry ink lotus in a decoction, 3 times a day, for 15 days. Ask your doctor to retest your blood pressure, if it does not drop, you can continue to take a course of treatment; if the blood pressure has dropped significantly, you can reduce the dosage as appropriate, twice a day, with a slightly reduced amount each time.
Spinach: for hypertensive patients with constipation, headache, dizziness, and redness, fresh spinach can be scalded in boiling water for about 3 minutes and eaten with sesame oil twice a day, 250-300 grams a day, every 10 days as a course of treatment. It can be consumed continuously.
In addition, there are nori, fungus, mustard, kelp, etc., in the care of hypertensive patients, can be used.
(E) kelp soup to prevent stroke
Prevention of stroke or prevention of recurrence after a stroke, often drink kelp spinach has a preventive effect.
The production is: 100 grams of kelp, 50 grams of spinach, 250 grams of tofu, seasoned and eaten.
(F) spinach + carrots can prevent strokes
A study in the United States disclosed that eating a certain amount of spinach and carrots every day can significantly reduce the risk of stroke. Its research information shows: a daily serving of spinach ladies than a month to eat 1 stakeholder stroke chances are 53% lower; daily eating five carrots than those who do not eat 68% lower. This is mainly due to carotene, which is converted into vitamin A or prevent cholesterol deposition on the walls of blood vessels, keeping the brain blood vessels open and thus preventing strokes.