Patients with cerebral infarction can properly eat pig’s blood, which is rich in nutrients and contains a variety of nutrients needed by the human body, such as amino acids, vitamins and trace elements, and pig’s blood contains more iron ions, which can achieve the effect of blood tonicity. Some studies have shown that pig blood contains a certain amount of lecithin, which can inhibit the harm of low-density lipoprotein, so it helps prevent the formation of atherosclerotic plaque, and is a more ideal food for patients with cerebrovascular diseases, and is good for preventing dementia, memory loss, forgetfulness, insomnia and anemia. According to Chinese medicine, pig’s blood is salty and flat in nature and is used to treat headaches and dizziness, and has a variety of therapeutic uses, but you should not eat too much of it to prevent high blood lipids.