Use the labels in the right column to find what you want. Or you can go thru them one by one, there are only 34,483 posts. Searching is done in the search box in upper left corner. I blog on anything to do with stroke. DO NOT DO ANYTHING SUGGESTED HERE AS I AM NOT MEDICALLY TRAINED, YOUR DOCTOR IS, LISTEN TO THEM. BUT I BET THEY DON'T KNOW HOW TO GET YOU 100% RECOVERED. I DON'T EITHER BUT HAVE PLENTY OF QUESTIONS FOR YOUR DOCTOR TO ANSWER.
Changing stroke rehab and research worldwide now.Time is Brain!trillions and trillions of neuronsthatDIEeach day because there areNOeffective 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. Did your doctor somehow miss the recovery protocol that Pedro Bach-y-Rita used to recover fully back in 1958 with only a partial brain?
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.
Well your doctor should have already been prescribing you this particular pepper for delivering the equivalent of 50 light taps
to the brain per second. But then I'm reading between the lines, can your doctor do the same?
The regular consumption of chili pepper was associated with
significantly lower all-cause, CV and cancer-related mortality,
according to findings published in the American Journal of Preventive Cardiology.
“Previously
published population-based studies have reported that consumption of
chili pepper reduced all-cause mortality. The benefit of chili pepper is
attributed to the chemical compound capsaicin, with potential
cardioprotective, weight-reducing and anti-tumorigenic effects,”Manpreet Kaur, MD, doctor
in the Robert and Suzanne Tomsich department of cardiovascular medicine
at Sydell and Arnold Miller Family Heart Vascular and Thoracic
Institute at Cleveland Clinic, and colleagues wrote. “However, the prior
studies are nonrandomized and there is a lack of medical equipoise on
this topic, making it difficult to derive causal inference between chili
pepper consumption and mortality. Further, the mode and quantity of
chili pepper intake need further evaluation to develop a standardized
approach to achieve optimal health benefits.”
Data were derived from Kaur M, et al. Am J Prev Cardiol. 2021;doi:10.1016/j.ajpc.2021.100301.
Researchers identified four observational studies that
reported the impact of chili pepper consumption on all-cause, CV and
cancer-related mortality as well as cerebrovascular accidents.
All-cause
mortality among those who consumed chili peppers was lower compared
with rare/nonconsumers in the random-effects pooled analysis (HR = 0.87;
95% CI, 0.85-0.9; P < .0001; I2 = 1%). This was also observed for CV mortality (HR = 0.83; 95% CI, 0.74-0.95; P = .005; I2 = 66%) and cancer-related mortality (HR = 0.92; 95% CI, 0.87-0.97; P = .001; I2 = 0%).
In
addition, researchers observed no association between chili pepper
consumption and cerebrovascular accidents (HR = 0.78; 95% CI, 0.56-1.09;
P = .26; I2 = 60%).
The mode and
chili pepper consumption amount varied across the evaluated studies and
data were insufficient to design an optimal strategy to guide chili
pepper consumption, the researchers noted.
“Future studies to better understand the mechanisms mediating these potential health benefits,
as well as to characterize the optimal amount, type and frequency of
chili pepper consumption are needed,” the researchers wrote.
Well your doctor should have already been prescribing you this particular pepper for delivering the equivalent of 50 light taps
to the brain per second.
In this issue of the Journal,
a report from an Italian population-based study indicates that intake
of hot chili pepper was associated with a significant reduction of
all-cause cardiovascular and cerebrovascular mortality (1).
In the Moli-sani study, 22,811 men and women were enrolled between 2005
and 2010 and were followed for 8.2 years. During that time, there were
1,236 deaths, 36% of which were cardiovascular, 39% were from cancer,
and 25% were from other causes. Chili peppers were consumed >4
times/week by 23.4% of participants, whereas 33.7% of participants never
or seldom consumed them. Multivariable risk estimates contrasting those
2 groups gave a hazard ratio (HR) of 0.77 (95% confidence interval
[CI]: 0.66 to 0.90) for all-cause mortality, 0.66 (95% CI: 0.50 to 0.86)
for cardiovascular disease, 0.56 (95% CI: 0.35 to 0.87) for ischemic
heart disease, and 0.39 (95% CI: 0.20 to 0.75) for cerebrovascular
death. The effect of chili pepper was independent of a number of
factors. In adjusted models, chili pepper consumption was a supplement
to the Mediterranean diet score (MDS) and benefit was not seen in
hypertensive subjects. It did not appear to be mediated by changes in
risk factors such as fasting lipids, glucose, insulin, or other
biomarkers. Intake of sweet peppers also reduced mortality risk but to a
lesser extent. A small benefit was also observed with intake of vitamin
D.
The magnitude of the observed risk reduction was much greater
than that in previous studies. In 2015, a Chinese population-based study
in ∼500,000 men and women (2)
reported that consuming spicy food almost daily was associated with a
14% reduction of total mortality and a 22% reduction of death from
ischemic heart disease. In 2017, the U.S. NHANES (National Health and
Nutrition Examination Survey) trial reported a 13% risk in total
mortality associated with consumption of hot chili peppers (3).
Reasons why the magnitude of risk reduction with chili pepper was much
greater in the Italian study are not clear, but 1 reason may be that the
background diet in Italy was healthier. The U.S. diet was so bad that
the American Heart Association statistical report of 2015 indicated that
only 0.1% of Americans ate a healthy diet (4).
On the basis of that background, it was difficult to show the harm from
dietary cholesterol and egg consumption. Early studies showed harm from
eggs only among participants who became diabetic (5,6).
Only recently did a pooled analysis of data in 29,615 Americans
followed for a median of 17.5 years report a dose-dependent increase in
cardiovascular risk with both dietary cholesterol and egg consumption (7). Similarly, it may be difficult to show the benefit from any single ingredient in the U.S. diet.
In the Moli-sani study (1),
a low MDS (i.e., score of 1 to 3) was observed in 30% of participants,
whereas 26% had a high MDS score (score of 6 to 9). Those with a high
MDS also had a significant reduction of cardiovascular risk (HR: 0.64;
95% CI: 0.42 to 0.97). The reported HRs were highly adjusted. The full
model included adjustment for “age, sex and energy intake, educational
level, occupational class, smoking, leisure-time physical activity,
cardiovascular disease, cancer, drugs for diabetes, lipid-lowering
drugs, medication for hypertension, Mediterranean diet score (deprived
of sweet pepper intake), sweet pepper intake (g/day, ordered quartiles),
garlic, parsley, and black pepper (consumption yes/no)” (1).
Over-adjustment may therefore be a reason for concern. However, risk
reduction was observed with regular chili pepper consumption even
without adjustment.
Biological plausibility for beneficial effects
of chili peppers relates at least in part to obesity and insulin
resistance. Chili peppers are the major source of naturally occurring
capsaicinoids, including capsaicin, dihydrocapsaicin,
nordihydrocapsaicin, homodihydrocapsaicin, and homocapsaicin. Sweet
peppers are the major natural source of capsinoids, including capsiate,
dihydrocapsiate, and nordihydrocapsiate (8).
Capsaicin, the neurotoxin that accounts for the burning sensation of
the tongue with chili peppers, reduces diet-induced obesity in rodents
and humans and appears to be an activator of AMP-activated kinase and
PPAR-γ (9). It increases browning of fat and reduces insulin resistance (10). Capsaicin also appears to have antiplatelet and anticoagulant activity, to reduce low-density lipoprotein oxidation, (8) and to improve endothelial function (11). Figure 1 shows the enormous range of “heat” in varieties of chili peppers.
There
is an enormous range of “heat” in chili peppers, as assessed by the
Scoville scale. It is probably not necessary to endure severe
neurotoxicity to achieve the cardiovascular benefits of chili peppers.
Should
we all begin taking tablets of capsaicin and dousing our food with hot
sauce? The history of food supplements suggests that we should wait for
randomized trials. A recent meta-analysis of randomized trials of food
supplements (vitamins and antioxidants such as vitamins C, D, E, niacin,
beta carotene, selenium, and zinc) reported that only folic acid
reduced cardiovascular disease and stroke risk and that vitamin B
complexes that included vitamin B12 reduced the risk of stroke; no other
supplement reduced cardiovascular risk (12).
(Reduction of stroke with B vitamins was obscured in early trials by
harm from cyanocobalamin among participants with impaired renal function
[13].)
What
appears to be most beneficial is the eating pattern, rather than any
one food. The Mediterranean diet, which is high in whole grains, fruits,
vegetables, and legumes, is high in beneficial phytochemicals. Because
it is a “mainly vegetarian diet” (14),
the Mediterranean diet is also low in cholesterol and saturated fat. As
the fat intake is high (40% of calories from fat, mainly olive oil) (15),
the diet also has a low glycemic index. In an Israeli diet study, the
Mediterranean diet was clearly better than either a low-fat or
low-carbohydrate diet for lowering fasting glucose and reducing insulin
resistance among diabetic participants (16). In secondary prevention, the Mediterranean diet was twice as effective in the Lyon Diet Heart study (17) as was simvastatin in the contemporaneous Scandinavian Simvastatin Survival Study (18)
(a reduction of >60% in coronary risk in 4 years vs. a 40% reduction
in 6 years, respectively). In primary prevention, the Mediterranean
diet reduced cardiovascular events by 30% over 5 years (19).
(Results were confirmed in a re-analysis of the data after excluding
participants who were not strictly randomized; persons in the same
household were allocated to the same diet after 1 was randomized; and at
1 study site, all participants were allocated to the Mediterranean
diet.) Thus, adopting the Cretan Mediterranean diet would be much more
likely to reduce cardiovascular risk than adding Tabasco sauce
(McIlhenny Co., Avery Island, Louisiana) to the unhealthy American diet.
Footnotes
Dr. Spence is a consultant for Amgen and Orphan
Technologies; is an officer of Vascularis Inc.; and has received lecture
fees from Pfizer and Bristol-Myers Squibb.
For that extra sensation we need immediately post-stroke
this seems like a good solution. What does your doctor think of it?
Don't let him/her dismiss it out of hand, ask for a detailed analysis,
you are paying them for their knowledge you know. http://www.alphagalileo.org/ViewItem.aspx?ItemId=134304&CultureCode=en
The science behind the tingling sensation caused by eating a popular Asian spice has been explained by researchers at UCL.
The study, which is published in the journal Proceedings of the Royal Society B,
helps shed light on the complex interactions between the senses of
taste and touch, and could lead to a greater understanding of the causes
of the tingling sensations experienced by many chronic pain patients.
Widely used in Asian cooking, the Szechuan pepper was found to mimic
the sense of touch in the brain. It chemically activates light-touch
fibres on the lips and tongue and sends the equivalent of 50 light taps
to the brain per second.
Regular
dietary intake of chili peppers conferred lower risk for all-cause and
CVD death in Italian adults, independent of CVD risk factors or
adherence to a Mediterranean diet, according to research published in
the Journal of the American College of Cardiology.
In a cohort of Italian adults from the Molise region of Italy,
regular consumption of chili peppers (more than four times per week) was
associated with lower all-cause mortality (HR = 0.77; 95% CI, 0.66-0.9)
and CVD mortality (HR = 0.66; 95% CI, 0.5-0.86) compared with less
frequent or no intake of chili peppers.
Moreover, regular intake of chili peppers was inversely associated
with death from ischemic heart disease (HR = 0.56; 95% CI, 0.35-0.87)
and cerebrovascular disease (HR = 0.39; 95% CI, 0.2-0.75) compared with
low or no intake, according to the study.
The protective association between chili pepper intake and all-cause
and CVD death was stronger in individuals without hypertension than in
those with it (P for interaction = .021).
“An interesting fact is that protection from mortality risk was independent of the type of diet people followed,” Marialaura Bonaccio, PhD, epidemiologist
at the Istituto Neurologico Mediterraneo Neuromed, Pozzilli, Italy,
said in a press release. “In other words, someone can follow the healthy Mediterranean diet, someone else can eat less healthily, but for all of them, chili pepper has a protective effect.”
In other findings, although serum vitamin D had modest attenuating
effect on these findings, other known biomarkers for CVD poorly
accounted for the observed relationship between chili pepper consumption
and all-cause and CVD death. Chili pepper in Italian culture
“Chili pepper is a fundamental component of our food culture,” LiciaIacoviello, MD, PhD,
director of the department of epidemiology and prevention at the IRCCS
Neuromed and professor of hygiene and public health at the University of
Varese, said in the release. “We see it hanging on Italian balconies,
and even depicted in jewels. Over the centuries, beneficial properties
of all kinds have been associated with its consumption, mostly on the
basis of anecdotes or traditions, if not magic.”
Researchers surveyed 22,811 men and women enrolled in the Moli-sani
Study cohort from 2005 to 2010. Chili pepper consumption was estimated
by the EPIC Food Frequency Questionnaire. Participants were classified
as no or rare consumption, up to two times per week, two to four times
per week and more than four times per week. Participants were followed
up for a mean of 8.2 years.
