To reap the stroke-prevention benefits of these vegetables, consistency is key.
- Asparagus is best lightly steamed or roasted to preserve its heat-sensitive folic acid.
- Houttuynia cordata can be consumed in salads or as a tea in many Southeast Asian traditions.
- Onions provide the most prostaglandin A and sulfur compounds when consumed raw or only lightly cooked.
Conclusion
A healthy vascular system is the result of many small, daily choices. By filling your plate with asparagus, onions, and houttuynia cordata, you are actively intervening in your body’s chemistry to prevent the formation of life-threatening blood clots. Combined with regular exercise and medical checkups, these nutritional allies provide a robust defense against the devastating effects of a stroke.
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