In this video, Dr. Matthew Davis, director of Crossroads Chiropractic, shares important information which takes a look at the link between high dietary fiber intake and the prevention of strokes.

Strokes are the second most common cause of death worldwide and  a leading cause of disability.

It maybe that fiber helps to lower your cholesterol and blood sugar levels. Or maybe when you eat more fiber rich foods with vegetables and fewer calories, that helps to improve digestion. Collectively, all may help us keep our weight and blood pressure down, which reduces the amount of inflammation in our bodies.

Recent studies found that eating lots of fiber-rich foods appears to significantly protect us against the risk of stroke. Increasing fiber just seven grams a day was associated with a 7% reduction in stroke risk.  Seven grams is equivalent to a serving of whole grain pasta with tomato sauce and an apple.

Strokes are one of many complications of decades long arterial stiffening.

A 24 year study followed hundreds of children ages 13 and up and found that diets low in fiber were associated with stiffening of the arteries leading up to the brain, which suggests fiber intake is important at any age.

Some excellent sources of soluble and insoluble fiber to prevent stroke are found in beans, oats, nuts, berries and whole grains.

Remember your best source for health information is your  Sharpsburg Chiropractor, Crossroads Chiropractic. Visit Crossroads Chiropractic regularly and make sure your nervous system is functioning 100%-and that’s it for today’s HealthNews.

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This information is provided for educational and entertainment purposes only and does not necessarily reflect the opinion of the practitioner that you received it from. It is not intended as a substitute for professional advice of any kind. HealthNews assumes no responsibility for the use or misuse of this material. It is intended as a sharing of knowledge and information only. HealthNews encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.

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