Deans' stroke musings

Changing stroke rehab and research worldwide now.Time is Brain!Just think of all the trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 493 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:

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's quite disgusting that this information is not available from every stroke association and doctors group.
My back ground story is here:

Monday, November 7, 2016

One Egg a Day Keeps Stroke Risk at Bay, Study Suggests

I can see no mechanism of action for this conclusion.

A systematic review and meta-analysis of studies going back more than three decades linked eating eggs with a 12 percent decrease in the risk of stroke.
The findings were published in the Journal of the American College of Nutrition.
For the study researchers, led by Dr. Dominik Alexander of the EpidStat Institute analyzed the link between eating eggs and stroke in 308,000 people, as well as coronary heart disease in 276,000 people.
They found a daily intake of eggs had no link to coronary heart disease and had benefits related to risk of stroke.
More research is needed to understand the mechanism at work behind the consumption of eggs and reduced risk of stroke, but Alexander proposed a possible theory.
“Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation,” Alexander said in a prepared statement. “They are also an excellent source of protein which has been related to lower blood pressure.”
In addition to antioxidants, one egg contains 6 grams of good protein, along with vitamins A, D, and E.
The U.S. Department of Health and Human Services and the U.S. Department of Agriculture’s 2015 Dietary Guidelines for Americans recently added eggs to its recommended sources of protein and also removed dietary cholesterol limits.

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