fruits shown to protect against stroke

Saturday, October 01, 2011 by: Michelle Bosmier See all articles by this author Email this author

(NaturalNews) A new study coming from the Netherlands and published in Stroke: Journal of the Am reveals that consuming large quantities of white pulp fruits and vegetables can significantly lower the risk of stroke.

merous studies linking high fruit and vegetable consumption to a decreased risk of stroke and other cardiovascular incidents have h study is that now, for the first time, we have established a positive correlation between different food colorings and their impac y a crucial role in determining the healthfulness of a fruit. The coloring of the pulp is a good indicator for the presence of caroten are phytochemicals that have been linked to numerous health benefits, including anti-cancer and anti-mutagenic effects.

-based study spanned 10 years and looked at the health development of over 20 thousand adults, with the average age of 41. At t f cardiovascular disease and had completed a 178-item food frequency questionnaire concerning their eating habits for the previo were established for fruits and vegetables: 1. green - which includes dark leafy vegetables 2. orange/yellow - including citrus fruits, apricots, carrots 3. red/purple - consisting mostly of red vegetables, such as tomatoes and watermelon, but also prunes and blueberries 4. white - of which more than a half were apples and pears

Correlation between white pulp fruits and decreased stroke ri

followed, 233 strokes occurred in the documented population. While no definite relation between stroke incidence and color cou ruits and vegetables, a definite correlation emerged between white pulp fruits and a decreased stroke risk. Individuals who had a ncidence of stroke. In fact, the Dutch scientists were able to determine a fairly accurate relation: each 25 grams of white fruits co e average apple and pear weigh approximately 125 grams. Lead study author, Linda M. Oude Griep, M.Sc. explained: "[T]o prev me considerable amounts of white fruits and vegetable. Eating one apple a day is an easy way to increase white fruits and vegeta

in white fruits and vegetables, and responsible for lowering the risk of stroke, is called quercetin, and it appears to play a key ro boost metabolic rate, reduce blood pressure and fight cancer, and it may also have antiviral and anti-inflammatory properties. F dietary guidelines now also include color among the criteria for establishing the nutritional values of food items.

added that further tests are to be conducted in order to fully confirm her team's findings. "Other fruits and vegetable color group chronic diseases. Therefore, it remains of importance to consume a lot of fruits and vegetables," she concluded.

About the author: al health blogger and researcher, sharing her passions with others, using the Internet as her medium. She discusses topics in a str walks of life achieve optimal health and well-being. She has authored and published hundreds of articles on topics such as the raw

eneral. In 2010, Michelle created RawFoodHealthWatch.com, to share with people her approach to the raw food diet and detoxif