Stroke diet

An unbalanced diet, where products with excess fat and carbohydrates prevail, has a detrimental effect on the entire human body. The cardiovascular system also suffers. Fatty foods catalyze the formation of atherosclerotic plaques, which narrow and subsequently clog blood vessels, causing ischemic stroke. When the lumen of the blood flow is blocked, blood pressure increases, which leads to a stroke, but of a hemorrhagic nature. The patient's condition in such a situation leaves much to be desired, but he must eat, taking those products that would not worsen the situation, but contribute to a faster recovery. Therefore, a diet for a stroke may not be the main, but an important component of the rehabilitation period.

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The essence of the diet for stroke

Dietary nutrition plays an important role in the process of recovery and return to familiar everyday life. In this article, we will try to understand the essence of a stroke diet and the need to follow it.

First of all, what is a stroke? It is a pathological process in which the patient's brain stops receiving a sufficient amount of oxygen and nutrients due to a failure in blood circulation. Against the background of a deficiency of nutrients, tissues gradually begin to die. The necrotic area of the brain stops working, blocking the normal functioning of the organ or system for which it is responsible.

Despite the different sources of stroke, the nutritional characteristics of such patients are similar. It should be noted, however, that there is no specific restriction in food intake for this disease. There are only recommendations that will help the affected organism receive a full amount of nutritional components, while trying not to harm the patient.

• So, nutrition after an attack involves frequent small meals.
• The daily calorie level should be close to 2500 kcal, but not exceed it.
• The patient's diet must contain a sufficient amount of fiber. This component prevents constipation. Regular bowel movements are important in such a situation.
• The daily menu must include proteins, vegetable fats and complex vegetable carbohydrates.

The basis of the diet is porridge, vegetable dishes and fruit desserts, low-fat meat and dairy products. Do not forget about fish and seafood, rich in polyunsaturated fatty acids, without which no biochemical reaction takes place. They help improve metabolism. Such stimulation of metabolic processes allows the patient's body to remove "harmful" cholesterol and toxins. The phosphorus contained in seafood is beneficial for brain cells and their normal functioning.

In this picture of the disease, all vegetables bring great benefit. But a special place is occupied by: cabbage of various varieties and types, beets and spinach. They are the leaders, bringing maximum efficiency in activating the body's biochemical reactions.

Similar high characteristics are shown by such berries as cranberries and blueberries. Being strong antioxidants, they effectively cleanse the patient's body of free radicals.

Smoked, pickled and salted foods, white flour bakery products, fried and fatty foods, and sweets should be limited or even completely excluded. Salt deserves special mention. Immediately after a stroke, it must be completely removed from the patient's diet. And only after the patient's condition begins to gradually recover, this product can be returned to the diet in small doses. This recommendation is understandable. When entering the body, NaCl absorbs liquid, thereby causing an increase in blood pressure, which is absolutely unacceptable in this situation.

Diet for stroke and diabetes

An endocrine disease associated with a deficiency of the hormone insulin has a destructive effect on the cardiovascular system, disrupting the condition and structure of the walls of blood vessels, making them fragile and less elastic. The water-salt balance is also disrupted. It is this clinical picture of the state of the vessels that can provoke a stroke. Such patients go to the toilet more often, which invariably affects the growth of blood viscosity. Increased blood viscosity worsens blood supply and can cause a hemorrhage in the brain.

Therefore, it can be argued that diabetes and stroke "go hand in hand". Knowing this, a diet for stroke and diabetes was developed, which puts increased fluid intake in first place, which will allow maintaining the water-salt balance within the normal range, thereby ensuring acceptable plasma viscosity.

Today, with this clinical picture of pathology, a diet developed by Soviet nutritionists is still used. It is called "Diet No. 10" or "Table No. 10".

The recommendations of this diet have already been voiced in sufficient detail in the previous section. It is only worth clarifying that the meals are fractional, mainly five times a day, in small portions.

If the patient follows the dietary recommendations, the recovery period is significantly shortened and the likelihood of a recurrence is significantly reduced.

In clinical situations where the patient cannot eat independently, he is fed through a tube with special balanced mixtures.

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Diet for ischemic stroke

Ischemic stroke is an acute cerebrovascular accident caused by a deterioration in blood supply to the brain tissue. After diagnosing this pathology, the patient begins to receive complex treatment, which necessarily includes a diet for ischemic stroke.

The essence of the restrictions is to reduce the intake of animal fats into the patient's body. Such a restriction will reduce the level of harmful cholesterol, which is the basis of sclerotic plaques. And it is they, accumulating in the vessels, that cause their blockage. And, as a result, they can become a catalyst for a stroke.

After receiving this diagnosis, the attending physician usually prescribes “Table No. 10” to the patient.

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Diet for hemorrhagic stroke

Hemorrhagic stroke is an acute cerebrovascular accident that occurs primarily as a result of a disruption of the integrity of blood vessels, the source of which is, in most cases, high blood pressure. The result of a ruptured blood vessel is a hemorrhage into the brain.

The prescribed diet for hemorrhagic stroke is similar to the recommendations given earlier. The attending physician prescribes "Diet No. 10" to such a patient. In this case, special attention is paid to salt. It should categorically disappear from the diet of such a patient.

Salt (NaCl), getting inside, accumulates liquid around itself, preventing its normal removal from the body. Increased water content in the cellular and intercellular space leads to an increase in arterial pressure and a moment may come when the resistance of blood vessels gives in to the pressure. They rupture, which is the source of hemorrhage in brain tissue.

In addition, products with a high content of animal fats should be eliminated from the table of a person who has suffered a hemorrhagic stroke. The amount of liquid consumed is also limited. These volumes are reduced to 1.2 daily liters.

It is very important to monitor the tonometer numbers, especially in this situation. Therefore, to improve the situation, the attending physician gives recommendations on nutrition, especially focusing on products that have an increased amount of such microelements as magnesium (Mg) and potassium (K). These chemical elements have a beneficial effect on the cardiovascular system, helping to regulate blood pressure.

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Diet for stroke and hypertension

Hypertension is a chronic disease characterized by constant or periodic increases in blood pressure. It is hypertension that is the main factor that provokes a stroke.

As mentioned in the previous section, when a hypertensive crisis occurs, the risk of developing a hemorrhagic stroke increases sharply, after which the patient requires urgent complex treatment.

The treatment protocol also includes a mandatory diet for stroke and hypertension, which is designated as "Table No. 10". The specifics of this dietary nutrition have already been discussed in detail above.

The selection of products for this diet is aimed at improving the body's condition and preventing the development of hypertension, which can become a catalyst for a stroke. The essence of the diet: a minimum of animal fats and salt, limiting water consumption to 1.2 liters. The meal schedule itself consists of at least four approaches (preferably five), portions should be small, but balanced in proteins, carbohydrates and fats.

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Stroke Diet Menu

Strict adherence to the recommendations of the attending physician regarding dietary restrictions allows creating favorable conditions for the patient's body to restore its lost functions as quickly as possible. A properly composed diet menu for stroke, adequate treatment with medications, all this will allow the patient to return to normal life as quickly as possible.

This diet can also be considered an effective preventive measure that can prevent stroke or its recurrence.

At first, you may have to be nervous when making up your daily diet, but gradually the problem with its formation will disappear.

We are ready to offer several menu options for the day.

Breakfast:

• Oatmeal porridge with milk.
• Toast with butter.
• Weak black tea.

Lunch: Banana.

Dinner:

• Vegetable soup with buckwheat.
• Light sauté with steamed cutlet.
• Fresh cabbage salad dressed with olive oil.
• Orange juice (freshly squeezed).

Afternoon snack: low-calorie cottage cheese with berries.

Dinner:

• Pearl barley porridge.
• Cherry tomatoes.
• Fish soufflé in batter.
• Compote.

A couple of hours before you plan to sleep, you should drink a glass of low-fat yogurt.

Another option:

Breakfast:

• Cottage cheese casserole.
• Fruit jam.
• Green tea.

Lunch:

• A glass of low-fat yogurt.
• Bran bread.

Dinner:

• Beetroot soup.
• Light sauté with steamed cutlet.
• Fresh vegetable salad seasoned with lemon juice and olive oil.
• Kissel.

Afternoon snack:

• Herbal decoction.
• Biscuit cookies.

Dinner:

• Buckwheat porridge.
• Fresh carrot salad.
• Chicken breast cutlet.
• Fruit jelly.

Two hours before you plan to sleep, you should drink a decoction of rose hips.

Stroke Diet Recipes

To make it easier to start fighting for your health, we are ready to offer our respondents some recipes for a stroke diet that can firmly enter the menu of such a patient. At the same time, the compiled daily diet can be not only healthy, but also tasty.

Summer fish soup

• Pour two liters of water into the cooking container and bring it to a boil.
• We clean and wash the vegetables: onions, potatoes, carrots.
• Cut them into medium-sized cubes and place in boiling water.
• Add pearl barley or rice, washed in water several times, there.
• Once it starts boiling, keep it on low heat for about twenty minutes.
• Cut the sea fish fillet into small pieces and add to the soup.
• Boil for another ten minutes.
• Before the end of cooking, add bay leaf and dill or parsley.
• Pour in three to four tablespoons of vegetable oil.

Chicken soup

• Pour two liters of water into a saucepan and bring it to a boil.
• Peel the onions, potatoes and carrots, cut into strips or cubes. Place in boiling water.
• Rinse the buckwheat and add it to the cooking container.
• Cut the chicken breast (skinless) into portions. Fry it a little on all sides in a small amount of oil (olive oil is possible) and add to the vegetables.
• Bring the dish to readiness.
• Add chopped herbs before eating.

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Lenten borscht

• Peel: onions, potatoes, carrots, beets. Chop them.
• Chop the cabbage and simmer it together with the vegetables in a saucepan with high sides and a thick bottom in a small amount of sunflower oil until half cooked.
• Add tomatoes (or sauce or paste, preferably homemade) to the stewed vegetables.
• Add water and keep on the stove for a quarter of an hour.
• Next add chopped garlic and herbs.
• Remove from heat.
• Place a lemon wedge directly into the plate.

Lenten sour cabbage soup

• If the sauerkraut is quite sour, it is worth rinsing it with running water. Place it in a sieve or colander and remove excess moisture. Chop.
• Before stewing it (to improve the taste), it should be lightly sautéed in vegetable oil. You just need to make sure that the product does not dry out or change its color.
• Add water to the sauté and simmer under the lid for an hour. The cabbage should become soft.
• At the same time, peel the vegetables (carrots, onions). Cut them into strips and half rings. Lightly fry in refined oil in a frying pan. After a couple of minutes, add a spoonful of tomato paste (preferably homemade).
• Separately sauté the flour: simmer a small amount of it until it turns yellowish.
• Add the full volume of hot water to the container with cabbage.
• Add sautéed vegetables and bay leaf.
• If permitted by your doctor's recommendations, add salt and sugar.
• Add the flour mixture and simmer for another three minutes.
• Place celery, parsley or dill directly into the plate.

Green Pea Soup

• Peel and chop all the vegetables: cube the potatoes, cut the leeks into rings, and cut the carrots into half rings.
• Pour one and a half liters of water into a saucepan and bring to a boil.
• Place vegetables in boiling water and keep them on low heat until fully cooked.
• Add green peas and keep on the stove for a little while longer.
• With the doctor's permission, add salt.
• Add chopped dill or parsley to the plate.

Carrot and Apple Salad

• Peel the carrot roots and grate them on a beetroot grater (with large holes).
• Peel the apples (and peel them if necessary). Cut into pieces. Sprinkle with freshly squeezed lemon juice (this simple method will help preserve the apple's light color and add flavor).
• Add sugar and salt (if a small amount is allowed by the doctor). If there is a categorical ban on taking salt, then do not add salt.
• Add some vegetable oil (preferably olive oil, but any oil will do) and parsley leaves.
• Mix all ingredients.

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Vegetable salad

Any vegetables are suitable for its preparation, and if desired, you can add berries and fruits. Here you can apply all your imagination and add any vegetables, any combination of them, to the salad. Suitable dressings include: low-fat yogurt, light sour cream, lemon juice, vegetable oil, which, by the way, can also be varied.

Such dishes are healthy and have a great variety. You won't be ashamed to put them even on a festive table.

Beetroot salad

• Bake two medium-sized root vegetables in the oven, peel and chop using a grater.
• Cut the pickles into small cubes.
• Peel the onion and cut into half rings.
• Mix all ingredients and season with lemon juice, sugar, salt and vegetable oil.

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Fish salad

• Take any sea fish fillet and boil in spices (bay leaf, peppercorns). Let the fish cool and cut into portions.
• In a separate container, boil the potatoes, carrots and beets. Cool, peel and cut into small cubes.
• Chop the pickles in the same way.
• Combine all ingredients, add salt, vegetable oil and a little ground pepper.

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Seaweed salad

• Boil the carrots, peel, cut into strips or grate on a coarse grater.
• Peel the onion and chop finely.
• Combine the seaweed with carrots and onions, season with vegetable oil (add salt if necessary).

Baked Potato Tubers

• This is perhaps the easiest dish to make. Using a brush, wash the potatoes thoroughly. Place them on a baking sheet and place in a preheated oven.
• After half an hour you can take it out.
• You can check the readiness of the product with a fork.
• You can serve this dish with sauerkraut, a salad of fresh or stewed vegetables, and greens.

Boiled potatoes with garlic and herbs

Peel the tubers and boil until done. Drain the water. Dry the finished tubers slightly over low heat.

Sprinkle the potatoes with oil, sprinkle with chopped garlic, and decorate with any greens on top. Let stand for a minute or two under a closed lid - this will allow the vegetable to soak up the aromas of garlic.

The dishes are ready to be served.

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Rice in the monastery style

• Rinse the rice grains thoroughly, changing the water several times. Boil the water and pour in the rice grains. The ratio of water to grain should be 2: 1. Put on the fire, bring to a boil and keep it like that for about 10 minutes.
• After this, pour the porridge into a colander and let the water drain thoroughly.
• Take a frying pan or a saucepan with high sides and a thick bottom. In it, in vegetable oil, simmer the chopped onion until it turns golden.
• Peel and grate the carrots on a large grater. Add to the sauté. Add the tomatoes (they can be replaced with tomato paste or sauce). Simmer for a while, stirring lightly.
• Add boiled rice to the saucepan. Add salt, sugar and herbs, a little ground black pepper.
• It is preferable to eat warm.

Pumpkin casserole

• Peel the pumpkin, cut into pieces and chop in any convenient way.
• Add flour (for 1 kg of vegetables – a glass of flour), salt, sugar.
• Stir until you get a homogeneous dough.
• Grease a baking dish and place the resulting dough into it.
• Place in a preheated oven.
• You can form pancakes and cook them in a preheated frying pan until done, frying on both sides.
• Serve with honey.

Oatmeal casserole

• Boil rolled oats in water or milk.
• Add two to three spoons of flour into it.
• To improve the taste, you can add banana, grated apple or other favorite fruit, nuts, sesame seeds.
• Add sugar and salt if allowed by the doctor. Mix everything well.
• Place in a greased pan and bake in a preheated oven.
• You can also bake pancakes from this same “dough”.
• You can serve it with jam, butter, or honey.

When preparing desserts, you can use your imagination. It is permissible to bake almost any fruit in the oven. Which, if desired, can be sweetened with honey, powdered sugar, cinnamon. For example, a baked apple can be sprinkled with sesame seeds or nuts.

You can make homemade apple marshmallow

• Apples should be washed and peeled. Cut into slices and remove the core. The skin can be left if it is not rough, because the maximum amount of vitamins and microelements is concentrated in it.
• Take an enamel pan (it should have a thick bottom).
• Pour some water (a layer of about a centimeter). This is necessary so that the fruit does not burn until it releases its own juice.
• Place the apple slices in a container and place on low heat. An hour is enough for soft varieties, while hard apples should spend two to three hours on the stove. Do not stir.
• After the pieces have turned into a homogeneous porridge-like mass on their own, remove the pan from the stove and allow the contents to cool.
• Strain off excess juice using a fine sieve. You can drink it or preserve it for the winter as a separate dish, after adding sugar.
• Rub the gruel through a sieve to obtain a delicate consistency.
• Preheat the oven to 100–120 degrees.
• Place parchment paper on a baking tray. Apply a 4-5 mm layer of apple puree on top. This is the optimal thickness, allowing it to dry properly and peel off the parchment perfectly.
• Place the baking tray in the oven with the door open. This action is necessary to better remove moisture.
• When the pastila dries out, carefully turn it over onto its other side and hold it for another two to three hours.
• The pastila is ready. Now you can cut it into pieces for convenience: slices, diamonds or cubes.

Diet after stroke

The main principle of restrictions that a diet puts forward after a stroke is to minimize the amount of animal fats and salt in the patient’s diet.

If the patient categorically refuses to eat unsalted food, it can be slightly salted, but the daily dosage should not exceed 5 g. This volume is the maximum permissible norm.

After all, salt retains fluid in the patient's body, its excess provokes the development of hypertension, persistent high levels of which cause a stroke. A similar situation can occur against the background of excessive passion for various spices. Therefore, not only salt, but also almost all seasonings and spices, a large amount, as well as vinegar and hot sauces should be excluded from the list of consumed dishes.

We should pay more attention to the products we buy in modern supermarkets. The vast majority of them are stuffed with all sorts of stabilizers, colorants, flavor enhancers and flavorings that are undesirable even for a healthy person, not to mention an organism affected by a disease.

Limiting the consumption of animal fats helps to reduce the level of harmful cholesterol, which reduces the amount of atherosclerotic plaques that cause blockage of blood arteries.

You should also limit your sugar consumption. Its daily amount is limited to 50 g. It should be remembered that this amount applies not only to pure sugar, but also to its presence in other products. Therefore, when purchasing a product, you should carefully read its composition.

The daily diet of such a patient must necessarily include a sufficient amount of fiber, mainly of plant origin. It helps cleanse the body and prevents constipation, which is unacceptable in the current situation.

Of vegetable oils, preference should be given to rapeseed, olive and soybean. Meat and fish should not be excluded either. It is only necessary to take into account their fat content, since only lean products are recommended, the daily volume of which is 120 g.

A couple of times a week, you can diversify your table with seafood. You should increase your consumption of fruits and vegetables, taking them in any combination and processing. You will have to give up fresh pastries and confectionery.

The number of meals during the day should be at least four, and the portions should be small. The last meal should be no later than two to three hours before the expected bedtime. The daily amount of liquid intake is recommended in volumes of about one liter.

Thanks to the wide list of permitted products, the patient's diet can be healthy, tasty and varied. It should only be remembered that some products should not be overused. For example, you can eat no more than one egg every one or two days, while there are some that can be consumed no more than one or two times a week.

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Diet 10 after stroke

The goal of any dietary restriction is to support the body, help it cope with the disease and normalize its condition with minimal losses. Diet 10 after a stroke (or as it is also called - table No. 10) is aimed at improving the functioning of the cardiovascular system, the filtration system (liver) and excretion (kidneys). Against its background, metabolic processes are activated, which trigger the mechanism of rapid resuscitation.

The essence of diet table No. 10:

• Elimination of hard-to-digest foods.
• Increasing the volume of products containing substances that are beneficial for the body.
• Reducing the calorie content of foods.
• Culinary processing - steamed, boiled food.
• Reducing the intake of substances that irritate the nervous and cardiovascular systems, and digestive organs.
• Lack of salt.
• Five meals a day in small portions.

What is allowed on the diet:

• Liquid dishes (0.25 – 0.4 kg one time).
  • Pure soups prepared on the basis of vegetables with or without the addition of cereals.
  • Porridge with milk.
  • Lenten borscht.
  • Porridge is a mash made from various cereals, with the exception of semolina.
  • Beetroot soup.
  • They can be flavored with herbs, lemon juice and sour cream.
• Bakery products:
  • Made from first or second grade flour. The bread product should be yesterday's, slightly dried out.
  • Biscuit cookies.
• Any meat is allowed, but not fatty. It can be boiled or baked. Jellied meat is allowed.
• Lean sea fish, boiled or baked. Seafood.
• No more than one egg per day:
  • Soft-boiled.
  • Protein omelette.
  • Steamed or baked omelette with herbs.
• With normal perception - milk. It is welcome to take kefir, yogurt, sour milk, fermented baked milk, cottage cheese and dishes based on them:
  • Syrniki.
  • Casserole.
  • Curd pancakes with fruit.
• Berries and fruits, fresh and processed.
  • Kissels and compotes.
  • Jelly and marshmallow.
  • Dried fruits.
  • Mousses.
• Any cereals (except semolina) and dishes made from them are allowed. For example, pudding or porridge.
• Boiled pasta.
• Almost all vegetables are prepared by baking, steaming or boiling. In small quantities - raw.
  • Salads.
  • Saute.
  • Casseroles.
  • Vegetable lasagna.
  • Stuffed.
• Sweet foods that can easily replace dessert:
  • Honey.
  • Homemade jam.
  • Marshmallows and marmalade, caramel.
• From drinks:
  • Green or weak black tea.
  • Juices from fruits, berries or vegetables.
  • Coffee drinks with milk.
  • Herbal tinctures, teas and decoctions.
• From fatty foods:
  • Butter.
  • Any vegetable oil.

It is not recommended to include in the diet:

• Fatty fish and meat and canned products made from them.
• Heavy broths made with meat, mushrooms, fish or legumes.
• Freshly baked breads and pastries.
• Smoked and pickled foods.
• Mustard based sauces.
• Preservation.
• Black and red caviar.
• Confectionery products based on chocolate.
• Radish.
• Sausage and frankfurter products, especially considering their dubious production.
• Pickled vegetables.
• Garlic.
• Natural coffee.
• Products based on puff pastry.
• Sour cream (in small quantities).
• Pancakes and crepes.
• Sauces based on hot spices.
• Sorrel and spinach.
• Grape juice.
• High-fat cheeses, feta cheese.
• Eggs, hard-boiled or scrambled.
• Dishes based on legumes.
• Any mushrooms.
• Onions.
• Fruits containing coarse fiber.
• Horseradish-based sauces.
• Cocoa.
• Radish.
• Fats of animal and culinary origin.

The recommendations are quite detailed and should not cause confusion in a person.

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Diet after stroke for every day

The severity of the patient's condition after a stroke varies. Therefore, if the patient has lost chewing function after an attack, he is fed through a catheter. For this, either specialized mixtures or nutrients are used.

Patients with less severe pathology eat independently. But if a person is fed the same type of food, even if it is black caviar with pineapples, it becomes boring, and such an approach to nutrition will not be beneficial for the human body. Therefore, the diet of a stroke patient should be varied, fortunately, the diet after a stroke for every day allows the opportunity to eat not only healthy, but also varied and tasty.

A diet for stroke is not a temporary measure that can be ignored after health is restored. The recommendations it carries should become a habit forever and become an integral part of your lifestyle. People who have introduced it into their daily routine have protected themselves from many health problems associated with disorders in the cardiovascular system. Only careful attention to yourself and your health, giving up bad habits, “healthy eating,” and a healthy lifestyle will give you the opportunity to feel great, even if you are well over…

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What can you eat if you have a stroke?

It often happens that a person who has suffered an attack changes his taste preferences, he may lose the desire to eat altogether, and foods can cause unpleasant feelings. All this is associated with damage to one or another part of the brain.

But if the patient does not eat, he will not have the strength to fight the disease and activate the recovery processes. Such a patient begins to lose weight. All this is very dangerous in such a situation. Therefore, it is necessary to eat. Only the portions should be small, and the food products healthy.

Let's figure out what you can eat during a stroke? Which foods are healthy and which ones should be excluded from the patient's diet.

If a stroke patient refuses to eat, he has difficulty swallowing, then he should be persuaded to eat pureed soup, liquid porridge, he needs to drink more liquid. In this case, the dishes should be warm. Food should be consumed in small amounts, but often. If the patient really has a problem swallowing food, you should inform the attending physician about it. He will take measures that can resolve the situation.

The patient's menu should be balanced in proteins, fats and carbohydrates. Doctors recommend paying special attention to products that are beneficial for the cardiovascular system and contain fiber, folic acid and potassium.

For example, dark greens are rich in folic acid. These are leafy salads, spinach, mustard. It is also abundant in asparagus, broccoli, citrus fruits, strawberries, raspberries. Legumes are rich in it: lentils, beans, peas, chickpeas. You can also name nuts, flax seeds, cauliflower, corn, beets, celery, carrots, pumpkin.

There is a lot of useful potassium in:

• Beet tops.
• Dried apricots.
• Tomato paste, it is better if it is homemade.
• Potatoes.
• Dates.
• Apples.
• Wheat bran.
• Raisins.
• Pine nuts and almonds.
• Beans.
• Seaweed.
• Prunes.
• Dried fruits.

Almost all of the above mentioned products also have a high percentage of fiber.

We should also not forget about the benefits of sea fish, which contains polyunsaturated fatty acids, which are simply irreplaceable in the normal course of all biochemical reactions in the human body. These acids contain useful cholesterol, which activates these processes. When metabolism improves, the formation of harmful cholesterol decreases, from which atherosclerotic plaques are formed, clogging the lumen of the vessels. Sea fish is also rich in phosphorus, which actively stimulates the metabolism of brain cells.

You should not refuse freshly prepared juices, fresh fruits and berries. Regular consumption of such berries as blueberries and cranberries, active antioxidants, will activate the body's defenses and reduce the progression of atherosclerosis.

What should you not eat if you have had a stroke?

But in addition to healthy products and dietary recipes, there are also those that need to be completely eliminated, or at least reduced in their consumption. So what should you not eat during a stroke? What products should temporarily or permanently disappear from the diet of such a patient?

Particular attention should be paid to such familiar salt, without which most dishes cannot do. Immediately after an attack, it should completely disappear from the diet. Only after the patient's condition stabilizes and there is a positive dynamic for recovery, can you add salt little by little.

Fatty meats and river fish should disappear from the patient's diet forever. The following products are also prohibited:

• Smoked and salted dishes.
• Preservation.
• Rich broths.
• Fast food products.
• Sausage and frankfurter products.
• Fried and spicy dishes.
• Milk and its derivatives (fat) and cream.
• Sweets and pastries.
• Carbonated drinks.
• Semi-finished products.
• Ice cream.
• Strongly brewed tea, coffee.
• Semolina is not recommended.
• Mushrooms.
• Chocolate.

Limiting or excluding them from the patient’s diet will allow his body to more effectively undergo the recovery period and reduce its time period.