Strokes

Strokes are the second most common type of fatal disease to affect the United States. There are about 75,000 cases of stroke each year. While the percent of adults who suffer from a stroke each year is 5%, children suffer from a stroke at about a rate of 10% each year. The incidence rate for children is estimated to be about 10-15 times higher than that of adults.

Strokes are the most serious and most common medical emergency encountered in the United States each year. A stroke occurs when an artery of the brain bursts or tears and hemorrhages resulting in brain damage. This can affect one or both sides of the brain. The effects of a stroke can be minimal or severe. Acute (first-time) strokes have an incidence of about one in every eight strokes, while chronic (third or more time) strokes result in about one in three strokes per year.

There are several risk factors for strokes. These risk factors include hypertension, heart disease, older age, diabetes, cigarette smoking, abnormal blood lipid levels, elevated cholesterol and high blood pressure. Prior strokes are an important risk factor for stroke but do not necessarily occur before the stroke. Age, medication use, and other risk factors have already been established as important contributors to stroke.

The most common sign of a stroke is the sudden numbness or weakness of the face, arm or leg, especially on one side of the body. Other signs and symptoms may include problems with speaking or understanding speech, sudden confusion, trouble seeing in one or both eyes, sudden trouble walking, sudden severe headache with no known cause, dizziness, loss of balance or coordination or trouble speaking.

If you have signs or symptoms of a stroke, call 911 or another emergency service right away. Even if you are not sure that a stroke is occurring, its importance is cannot be overstated. Every second counts and each minute can be vital for a stroke victim.

The best protection and prevention of strokes is ensuring that high blood pressure is treated as soon as possible and that cholesterol levels are continuously monitored. Regular physical activity, medication as needed, and a healthy diet are also important in the treatment and prevention of stroke. A healthy lifestyle can prevent both stroke and heart disease.

Doctors with specialties in the field of stroke are literally rocket scientists in their studies and they spend a lot of time trying to discover the causes and risk factors for strokes. They also try to prevent strokes by treating and preventing hypertension, the troublesome high blood pressure that causes strokes. They may prescribe cholesterol-lowering medication or even suggest lifestyle changes such as getting your weight under control and stopping smoking.

A healthy diet, lowering your cholesterol and blood pressure regularly, following a safe and regular exercise routine, and taking aspirin or other anti-inflammatory drugs such as ibuprofen are important in the treatment of stroke. Even if you have already had a stroke, smaller attacks and the entire event as less than a half-hour make a difference for better recovery. Keeping your head up and looking forward to the day will also give you some positive effects.

While some strokes are Grad indications of lapses in the mind such as lack of concentration or memory, other strokes are more serious and may be caused by dementia or other physical or mental disorders. It is important that you tell your doctor if you are having unexplained difficulty speaking, thinking, or remembering. Negative mood, fatigue, and other negative moods are also warning signs of stroke and should be told to a doctor immediately. Other warning signs are signs of stroke that occur suddenly, are full of sudden pain, or cause numbness in one side of the body. If you are having any of these symptoms, it is important to call your doctor immediately.

The Dangers of Carbohydrates

There are many reasons to be concerned about your heart health, and the leading cause is bad food. The American Heart Association recommends eating a diet that is low in fat, saturated fat, and cholesterol, as well as refined sugars. Unfortunately, many of the foods we eat are loaded with sugar, particularly high fructose corn syrup. understood as a cleanser and stabilizer, it breaks down in the body as glucose, offering no nutritional benefit.

While glucose is the main ingredient in foods such as potato chips and soda pop, fructose is also found in fruit sorbet and is better for you than sucrose. Because fructose does not break down in the body as readily as glucose, it is used more often in foods such as frozen desserts, fruit drinks, canned fruit, yogurt, salad dressing, baked goods such as bread and cake, and breakfast cereals.

When sugar is added to a meal, the glucose is metabolized first and fructose is the residue left over. Because fructose is much easier to metabolize than glucose, it is typically the last carbohydrate consumed in a meal. Because fructose is the worst first choice of fuel for the body when the body has received glucose, only small amounts of fructose are used and the rest of the fructose is stored in the liver for future use.

When glucose is received from the digestive tract, one of the first things it is converted into is glycogen, which is then stored in the liver and depleted immediately ready for use. The liver is a storage place for glycogen, and when it is full, it is converted into glucose. If you leave it too long, it is converted into fat.

The fructose metabolized into glucose in the liver is paired with a molecule of fatty acid called a saturated fatty acid. If this fat is not used within a few hours, it is stored as triglycerides. triglycerides are manufactured by the liver but are also obtained from foods high in saturated fat, such as whole milk, butter, animal fat, and organ meats. Fructose is much easier to store in the fat cells, where they are converted to fat. This fatty acid is often called ” empty” or “empty fat”.

It is possible that routine dietary sugar intake may play a role in excessive gaining of weight, especially around the abdomen. Our bodies require only 5% of the fructose consumed daily to produce energy. Anything more than 10% or so leads to weight gain. In as little as three weeks of fructose intake alone, nearly half of the total daily calories can be converted to fat. Do not rely solely on fructose for energy; look instead to complex carbohydrates like whole-grain bread and whole-grain pasta, as well as fruits, vegetables, beans, and low-fat dairy.

The basic concern is whether sugar added to food is better than pure sugar. While it is true that fructose may contribute to weight loss by participating in a valuable energizing process, the concern is that fructose appears to cause problems that go beyond merely intrailing the body’s energy production and suggesting that fructose may be “poisonous”. There are far too many fructose-containing foods in our fast food environment and on the supermarket shelves. The trade Association of Food and Drug Programs (FDA) has acknowledged the fructose problem in light of past studies done on diabetics who were given fructose with their meals and/or told to limit their consumption of fructose. According to The New York Times, “One half of all [people] with type 2 diabetes could be affected by an unusually affluent, refined-grain-rich diet, which can also be a cause of obesity”.

Because past studies have shown that a high fructose corn syrup diet can damage glucose homeostasis and increase triglycerides and cholesterol – two primary regulatory systems of the cholesterol metabolism – a far more reasonable and less alarming measure for the control of body fat is to limit the use of added sugars rather than the intake of refined corn syrup (which itself is contaminated with fructose). Also, we should take fructose off the food bill, along with other corn products and soft drinks. Of course, drinking lots of soft drinks will result in a higher average person with higher blood pressure.

When we are assessing our risk of a disease, it is important to keep an eye on the total statistics of risks. Studies have shown that people who smoke are far more likely to develop heart disease.