Green vegetables in form of salad or as cooked vegetables are always a rich source of vitamins and minerals besides having fibres very good for our bowels. Consuming green leafy vegetables may be a novel way to reduce stress and lower the risk of experiencing a stroke, a study has found. Intracerebral haemorrhage - bleeding within the brain - takes a high toll on working-age people in Nigeria and Ghana, with high blood pressure accounting for more than 90 percent of this often-lethal type of stroke. According to the findings, people who ate more green leafy vegetables had 64 percent lower risk of experiencing a stroke.
Researchers studied 682 patients (average age 53.7 years) who experienced brain bleeds. Bleeding strokes accounted for 32.2 percent of all strokes in the study. Of the bleeding strokes, 93.9 percent were determined to be related to high blood pressure, 7.2 percent to…
