Fried Foods Included in Risk Factors for Stroke
Fried Foods Included in Risk Factors for Stroke / HealingTalks
Higher Risk of Stroke Associated with Fried Foods
Over the years, many studies have yielded the conclusion that fried foods are included in risk factors for stroke, and cumulatively thus manifesting in people above 35 years of age. Diet is the major culprit for cardiovascular-related diseases. Thus it only makes sense to take a closer look at all of our food choices to avoid this most common of chronic illnesses.
How Do Fried Foods Increase Risk of Stroke?
Most fried dishes are cooked in animal grease with a high degree of saturated fats which are responsible for arterial blockages that then lead to strokes and other related cardiovascular illnesses. The saturated and/or hardened fat is stored by the body in the arteries which then eventually causes constriction. This prevents sufficient blood flow and oxygen transport to vital organs throughout the body. Constant oxygen deprivation is implicated in most chronic ailments, and with a stoke can lead to permanent brain damage.
Which Common Food Items Can Greatly Increase the Risk of Stroke?
Below is a list of fried foods that are known to not only increase the risk of stroke, but many other life-threatening illnesses:
- Corn dogs
- French Fries
- Tater tots
- Fried chicken
- Cheese poppers of time.
Effective Stroke Prevention for People of All Ages
A good place to start is one’s own kitchen, making home prepared foods that are fresh, whole, organic and plant-based, minus any fried fats. A high fiber, low fat diet (10-20% of calories) is ideal to avoid most serious health issues.
- Dirty business of natural gas drilling
- Wyoming groundwater polluted by hydrofracturing causing public hazard
- Ten ways Big Ag & buddies are killing Mother Earth
- New movie blows the lid on the fluoride industry lies and deceptions