Deans' stroke musings: Researchers develop a 'super-spaghetti' with healthy properties which lessens the risk of suffering cardiovascular diseases

Changing stroke rehab and research worldwide now.Time is Brain! trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 523 posts on hyperacute therapy, enough for researchers to spend decades proving them out. These are my personal ideas and blog on stroke rehabilitation and stroke research. Do not attempt any of these without checking with your medical provider. Unless you join me in agitating, when you need these therapies they won't be there.

What this blog is for:

My blog is not to help survivors recover, it is to have the 10 million yearly stroke survivors light fires underneath their doctors, stroke hospitals and stroke researchers to get stroke solved. 100% recovery. The stroke medical world is completely failing at that goal, they don't even have it as a goal. Shortly after getting out of the hospital and getting NO information on the process or protocols of stroke rehabilitation and recovery I started searching on the internet and found that no other survivor received useful information. This is an attempt to cover all stroke rehabilitation information that should be readily available to survivors so they can talk with informed knowledge to their medical staff. It lays out what needs to be done to get stroke survivors closer to 100% recovery. It's quite disgusting that this information is not available from every stroke association and doctors group.

Sunday, February 14, 2016

Researchers develop a 'super-spaghetti' with healthy properties which lessens the risk of suffering cardiovascular diseases

How many decades will it take before this shows up in your hospital diet?

Researchers develop a 'super-spaghetti' with healthy properties which lessens the risk of suffering cardiovascular diseases

University of Granada Health Science and Technology News

Researchers from the University of Granada and from the Research and Development of Functional Food Centre, along with two Italian universities, have developed a pasta enriched in fibre and antioxidants, elaborated with functional flours, in a project partially funded by the CEI BioTic centre. A single dish of this pasta contributes to 70% of the daily dose of betaglucans recommended by the European Food Safety Authority.