Strokes increasing among young people

“The good news is that some of the possible contributing factors to these strokes can be modified with lifestyle changes, such as diet and exercise”

Millie; Your risk factors can be lowered dramatically by eating enough saturated fats from organic sources, high quality proteins and lower your carb intake.  make almost your whole carb intake from lower glycemic vegetables and NEVER cook in vegetable oils!

A new study has found that strokes may be becoming more common among younger people.  Experts speculate the increase may be due to a rise in risk factors such as diabetes, obesity and high cholesterol.

Lead researcher Dr. Brett Kissela, professor and vice-chair of neurology at the University of Cincinnati College of Medicine, said he was motivated to study stroke rates in young people after observing a disturbing trend at his own hospital.

“In clinical observation, looking at the patients we were caring for in the hospital, we were seeing this trend of stroke patients being younger,” Kissela said.

Kissela’s observations were confirmed in a larger population study of people living in Ohio and Kentucky.  He and his colleagues looked at stroke rates in people between ages of 20 and 54 between the years of 1993 and 1994, and between 1999 and 2005.

In 1993, the average age of people who experienced their first stroke was 71 years old.  This fell to 69 years old in 2005.

Furthermore, stroke rates among people under 55 grew from 13 percent in 1993-1994, to 19 percent in 2005.

The rise of strokes in young people was observed both in Caucasians and African-Americans.  Among Caucasians, the number of people under 55 who had experienced strokes nearly doubled from 26 out of 100,000 people in 1993-1994, to 48 out of 100,000 people in 2005.  Among African-Americans, the number grew from 83 out of 100,000 people to 128 out of 100,000 people.

“Stroke is still a disease that is much more common in older people, but I hope this is a wake-up call that this is a problem that is getting worse in younger people and prompt them to go to the doctor to identify risk factors for stroke and modify them,” Kissela said.

According to Kissela, potential explanations for the risk of strokes in young people include the earlier onset of certain risk factors such as diabetes, obesity and high cholesterol.  He added another contributing factor could be improved diagnosis thanks to increased use of MRI imaging.

“The better imaging we have now plays a role, but I think it’s a minor component,” Kissela said.  “My feeling is a lot of it has to do with people having these risk factors like obesity and diabetes in younger ages.  Stroke we think of as a consequence of many years of having those risk factors, so to advance the time they start, it makes sense to me that the stroke would happen at a younger age as well.”

Even though younger people tend to recover better from strokes, because their brains are more modifiable, Kissela warned the results could still be devastating.

“When you have a stroke – that something that’s irreversible,” he said.  “You can recover, but in some cases the brain damage is permanent.  A 40 year old like myself may be paralyzed for the rest of his or her life, forced to live in a care environment like a nursing home, removed from the work force and not able to participate in family and personal activities.”

Kissela said, given the new data, it was important for both doctors and patients to keep an eye out for risk factors – even at younger ages.

“The good news is that some of the possible contributing factors to these strokes can be modified with lifestyle changes, such as diet and exercise,” Kissela said in a released statement. “However, given the increase in stroke among those younger than 55, younger adults should see a doctor regularly to monitor their overall health and risk for stroke and heart disease.”

The study was published Wednesday in the journal Neurology.  The research was funded by the National Institutes of Health

Why You Should Be Eating Eggs Every day

‎"Egg Yolks Contain Essential Fatty Acids DHA and Arachidonic Acid
One important set of nutrients that should not be overlooked is the long-chain essential fatty acids. Egg yolks contain the long-chain omega-3 fatty acid DHA, which is necessary for the brain and proper retinal function in the eye, and the long-chain omega-6 fatty acid arachidonic acid, which is required for the healthy skin, hair , libido, reproduction, growth and response to injury. These fatty acids are primarily needed by young children, pregnant and lactating women, and people with degenerative diseases involving oxidative stress, especially those of the nervous system such as Alzheimer’s. While fatty fish and cod liver oil supply DHA in larger amounts, egg yolks have an advantage over these foods because they also contain arachidonic acid and because they do not contain EPA, which interferes with arachidonic acid metabolism.

Animal foods from animals raised on pasture are likely much richer in DHA. In all eggs, both the DHA and AA are contained in the yolk."

http://www.cholesterol-and-health.com/Egg_Yolk.html

Gluten Free Peanut Butter Cookies

Makes about 3 dozen

2 cups rice flour
1 cup tapioca flour
1/2 teaspoon salt
2 cups peanut butter
3/4 cup honey
3/4 cup butter 1 teaspoon vanilla

Cream wet ingredients together.

Mix dry ingredients together.

Combine the two, Form into slightly larger than a walnut balls, use fork to press down each cookies.

Bake at 350 for 12 to 15 minutes.

Cookies will be crumbly when hot, allow to cool 10 minutes then place on cooling racks.

Roasted Salmon with Coconut Beurre Blanc and Raspberry Salsa

4 8-ounce salmon fillets
1 cup dry white wine   
3 minced shallots
1 cup coconut cream- from top of unshaken can of coconut
3 Tablespoon rice vinegar
1 stick cold butter- cut in pieces
1 cup raspberries
1 small papaya- diced
1 teaspoon rice vinegar
salt and freshly ground pepper
1/2 teaspoon garlic
2 tablespoon finely diced Vidalia onions

1)  Heat wine, vinegar and shallots in a saucepan until the liquid boils, then lower the heat a bit and continue simmering until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.

2)  Add coconut cream, bring to simmer.
 
3)  While the liquid reduces you can cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

4)  Once the wine-vinegar mixture has reduced to 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk.

5)  As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

6)  Season to taste with Kosher salt. Traditionally the shallots would be strained out before serving, but doing so is optional.

7)  Bake salmon in a 350 degree oven for 15 minutes while you are making the sauce.

8)  Mix last 6 ingredients together for salsa.

9)  Serve with sauce on plate, top with fish and then top with salsa.

Seared Salmon with Smokey Barbeque Sauce and Jicama Mango Salsa

Photo Credit
Serves 4

2 tbsp. Cilantro (minced)
1-1/2 cup Jicama (diced)
1-1/2 cup Mango (diced)
1 cup Red Onion (diced)
1 whole jalapeno- deseeded, diced
2 tbsp. Honey
3 Limes- juiced
zest from one lime
1/2 teaspoon cumin
1 small avocado- diced
Salt & Pepper to taste

Combine all ingredients and let sit for about an hour.

Smokey Barbeque Sauce

3 cups chopped Spanish or Vidalia onions
1/4 cup honey
1 Tablespoon chopped garlic
2 Tablespoon lemon juice- fresh
1 cup finely chopped green bell pepper
1 teaspoon salt
2 Tablespoon parsley
1 Tablespoon Worcestershire sauce
2 Tablespoons butter
3 Tablespoons rice vinegar
1 teaspoon smoked paprika
2 cups ketchup with no corn syrup
Tabasco or other hot sauce to taste

In a large kettle, combine chopped onions, honey, minced garlic, lemon juice, chopped green bell pepper, salt, parsley, steak sauce, white wine, vinegar, smoke flavoring, ketchup, and liquid hot pepper sauce. Bring to a boil and cook, covered, on low heat for 2 hours.

Marinade Salmon with sauce after it has cooled. Marinate at least an hour. Add more sauce over salmon, bake at 350 degrees for 15 minutes, top with salsa.

Makes about 5 cups