| When the social security system was established, many Americans did not live long enough to collect benefits slated to start at the age of sixty-five. We now take it for granted that not only will we reach sixty-five, but that we will be thriving and poised for many more years of productive living. The fact remains though that the risk of stroke, a major disabler, doubles after this age and the seeds of vascular dementia are busily taking root.
A six-year Dutch study found that people with diets highest in Vitamins C (at least 133 mg/day) and E (at least 15.5 mg/day) decreased their risk of stroke by 30% and 20% respectively. The risk of stroke in smokers with the highest Vitamin C decreased dramatically by more than 70%! Additionally, a University of Hawaii study found that persons taking Vitamins C and E at least once a week retained more mental ability and were 88% less likely to develop dementia after four years.
Experts think that the vitamins work best when taken together to neutralize stroke-inducing free radicals in the brain, including the mini-events that may be asymptomatic initially, but add up over time.
While vitamin supplements are one way of insuring adequate supplies, boost your levels the preferred natural way by increasing your intake of the following foods.
Vitamin C: Red bell pepper (71 mg/1/4 cup), whole kiwifruit (70 mg), whole orange (51 mg), brussels sprouts (48 mg/1/2 cup), strawberries (42 mg/1/2 cup)
Vitamin E: Wheat germ oil (20 mg/ Tbsp), almonds (7.4 mg/22 nuts), sunflower seeds (6 mg/oz), sunflower oil (5.6 mg/Tbsp), safflower oil (4.6 mg/Tbsp
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