Veggies, Fruits, & Whole Grains Cut Stroke Risk
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According to a study published in Stroke magazine by the National Stroke Association, women who eat a diet rich with fruits, vegetables, and whole grains have a 17 percent reduced risk of stroke, even if they have a history of cardiovascular diseases. The study highlights the impact of antioxidants and their role in helping stop free radicals, which have been linked to a number of health concerns, including heart disease and stroke.

This new study comes on the heels of a recent study showing that fruits and vegetables dramatically reduce the risk of heart disease, and another study showing that vegetarian diets help prevent the onset of type 2 diabetes. Diabetes, stroke and heart disease are among the leading causes of death in the United States, together killing nearly 1 million Americans every year.

Thankfully, we can help prevent these deadly diseases, while helping to end the needless suffering of animals, by choosing healthy and humane plant-based alternatives to meat, milk and eggs. Visit ChooseVeg.org for delicious vegan recipes and additional information on how to transition toward a diet that is as good for your health as it is for the animals.
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