Stroke, also known as stroke, is an acute and serious disease with a sudden onset of unconsciousness, followed by paralysis, slanting of the mouth and eyes, and poor speech. Stroke in Chinese medicine is similar to cerebral hemorrhage, subarachnoid hemorrhage, cerebral thrombosis, cerebrovascular spasm and other diseases in modern medicine. Stroke patients should pay attention to dietary regulation during the recovery period, which plays an important role in the recovery of stroke: 1.
1, eat more high-quality protein and high potassium, high magnesium, high calcium food.
Many research data show that insufficient protein and potassium intake in the diet, or poor quality of protein, will make the parietal vessels increased brittleness, easy to cause small arteries in the brain rupture bleeding. High protein foods are: egg whites, lean meat, chicken, fish, beef and beans and soy products. Foods high in potassium include: shiitake mushrooms, mushrooms, flat mushrooms, silver fungus, lotus seeds, beans, nori, scallops, potatoes, shellfish, sunflower seeds, and bananas, oranges, grapefruit, melons, etc.
Research also found that the magnesium contained in natural foods have anticoagulation, lower blood lipids, dilate blood vessels, potassium and other unique effects of preventing cerebrovascular disease, magnesium-rich foods are: beets, peas, alfalfa, clams, dairy products, nuts and so on.
The elderly also tend to be caused by calcium deficiency in the bones of calcium to soft tissue and blood “migration”, resulting in too much change deposited in the arterial wall, is very easy to cause vascular elastic fiber degeneration, fracture, induced cerebrovascular disease, so, should eat more calcium-rich food: such as milk, beans, fish, shrimp, sesame, kelp.
2, more food containing vitamin C, E.
New research has found that the level of antioxidant vitamins C and E in the body of patients with cerebral infarction is significantly low, which is also an important reason for the formation and development of cerebral infarction, because low levels of vitamin C and E status is difficult to effectively remove peroxyl radicals, causing degenerative damage to the central nervous system. Foods rich in vitamin C, E such as peppers, green garlic, capers, coriander, celery, leeks, fresh dates, lemons, kiwi, prickly pear, citrus, pecans, apricots, pine nuts, as well as corn oil, olive oil, etc.
3, appropriate to increase the lowering of blood lipids, blood viscosity of food.
Such as onion, also scallops, black fungus, oatmeal, cabbage, celery, leek, radish, carrot, spinach, hawthorn, dates, kiwi, orange, grapefruit, olive oil, deep sea fish oil, etc.
4.Limit the intake of animal fat and limit the intake of cholesterol.
Limit the intake of animal fat, such as lard, cream, etc., foods containing high cholesterol, such as egg yolk, fish roe, blind engagement, crab yolk, animal offal, seafood, etc., and try to use vegetable oil for cooking, and control it below 25g per day.
5, daily salt intake is controlled at less than 6g.
Salt contains a lot of sodium ions, the human body intake of sodium ions too much, can increase blood volume and heart load, and increase blood viscosity, so that blood pressure increases, which is not good for stroke patients.
6. Avoid foods that excite the nervous system.
Strong tea, coffee and stimulating condiments have a significant excitatory effect on the central system, causing cerebral vasoconstriction, which is a potential threat to patients with cerebral atherosclerosis.
7, eat less and more meals, do not overdo it, 4-5 meals per day is appropriate.
Recommended recipes.
1, acute phase of stroke.
Radish porridge.
Ingredient efficacy: white radish has the function of eliminating stagnation and removing phlegm and heat.
Cooking method: it is advisable to chop, mash, remove the dregs, take the juice of white radish with rice and put it in a pot and boil it into a porridge.
Suitable for symptoms: Patients with initial stroke, phlegm in the throat, bad breath and indigestion.
Winter melon porridge.
Efficacy of ingredients: winter melon has the effect of clearing heat and detoxification, diuretic and phlegm.
Cooking method: Winter melon should be cooked with the skin, including the seeds and rice together into a porridge, so that the flesh of winter melon can be more cooked soft.
Suitable for symptoms: Patients in the early stage of stroke often have unexplained fever, phlegm in the throat, and edema of the limbs.
2. Stroke recovery period.
Roasted shiitake mushrooms.
Food efficacy: has lowering blood lipids, prevent arteriosclerosis cooking method: remove the mushrooms from the water, wash and slice; blanch the mushrooms in a pot of boiling water, fish out and set aside; soak the pine nuts in warm water, remove the skin and slide the pat with force to make it rotten but not broken; add soybean oil to the frying pan, heat it up, fry the pine nuts in the frying pan (do not fry scorched); then add the mushrooms, cooking wine, soy sauce, ginger juice, salt and water; boil through Taste and thicken with wet starch, drizzle with sesame oil.
Suitable for symptoms: recovery period of stroke, weakness of limb paralysis, unfavorable speech.
3. Post-stroke period.
Chestnut and cinnamon congee.
Efficacy of ingredients: tonifies the kidneys, strengthens the tendons and opens the veins.
Cooking method: 10 chestnuts (shelled with meat), cinnamon meat 15 grams, 50 grams of round-grained rice, a little sugar. First cut the chestnuts into pieces, cooked with rice into porridge, will be cooked when the cinnamon meat, add a little sugar when eating. Can be made for breakfast, or eaten at any time. Suitable for symptoms: can be supplemented to treat the post-stroke period, limbs long-term atrophy and paralysis.