Stroke is a collective term for cerebrovascular diseases in Chinese medicine, with extremely high morbidity and mortality. In the medical field, it is ranked with coronary heart disease and cancer as the three most important killers threatening human life and health, therefore, it is very important to understand the knowledge of stroke prevention, early intervention of its causes and etiology, reduction of threatening factors and active prevention. The following experts will introduce the “three supplements” measures for stroke prevention. The “three supplements” for stroke prevention are: potassium, magnesium and vitamins. Potassium: potassium can reduce the deposition of fat and cholesterol on the walls of blood vessels and promote their faster discharge to the body, thus effectively preventing atherosclerosis, and also inhibit platelet aggregation, thus preventing the formation of blood clots. In addition to this, potassium can lower blood pressure by relaxing blood vessels. Potassium also helps to remove sodium from the blood – sodium causes blood pressure to rise. Less sodium in the blood also helps lower blood pressure and reduces the risk of stroke. (Yellow beans, green beans, black beans, red pinto beans and green beans are rich in potassium). Two supplement magnesium: magnesium in the body can take to delay platelet agglutination, reduce blood viscosity, the role of anticoagulation. In addition, magnesium can also reduce the blood cholesterol and lipoprotein content, thus reducing blood lipids, the role of prevention of cerebral atherosclerosis, so that the lack of magnesium in the body will greatly increase the risk of stroke, (corn, tomatoes, kelp, etc. rich in magnesium). Three vitamins: eat more vitamin-containing food can reduce the occurrence of stroke because vitamins have a strong antioxidant, lipid-lowering role, can well protect the integrity of blood vessels and blood vessel elasticity, prevent thrombosis, atherosclerosis, prevent harmful substances on blood vessel damage, so as to prevent stroke, (vegetables, fruits, corn oil, onions, kelp, cabbage, deep-sea fish oil, etc. rich in vitamins). The so-called prevention of stroke three down: that is, lower lipids, lower pressure, lower blood viscosity a lower lipids: high blood lipids cause arteriosclerosis, vascular blockage, is one of the risk factors causing stroke, so should often eat lipid-lowering food, such as onions, kelp, cabbage, deep-sea fish oil, etc., appropriate drinking vinegar, drinking tea is also very beneficial. Second lowering blood pressure: hypertension is also one of the risk factors causing stroke, and is a more dangerous factor. High blood pressure can cause both direct hemorrhagic stroke and indirect thrombotic stroke, therefore, it is very important to lower blood pressure and keep it stable. You can eat more celery, olive oil, radish, etc. Three lower blood viscosity: the increased viscosity of blood in the blood vessels leads to slow blood flow, which is prone to blockage, thrombosis and stroke.