Stroke is an acute cerebrovascular
disease in which blood supply to a part of the brain is
interrupted. This leads to sudden fainting, loss of consciousness,
drooping of eyelid and mouth, slurring of speech, paralysis,
or inability to move the body without losing consciousness.
In the view of TCM, strokes are inadequacy of the liver
and kidney functions, and vacuity of energy and blood.
However, not everyone with inadequacy of the liver and
kidneys functions will develop a stroke, only when the
inducing factors reach excessive level will stroke occur.
Chinese physicians will administer the appropriate treatment
according to patient's body constitution and analysis
of symptoms, using complementary medicines to improve
blood circulation, remove extravated blood; dispel wind,
harmonise the collateral channels, supplement the vital
energy and boost up body resistance.
Combining dietotheraphy with medicinal treatment reaps
significant results as both treatment methods complement
each other. Here are some recommended recipes in administering
prevention and treatment for stroke.
Boil above ingredients with 1000ml
of water. Strain for tea and drink regularly.
Benefits:
This drink able to nourishes the Yin and kidneys,
clears liver and expel wind. Suitable for
those with sign of a stroke, high blood pressure
after a stroke, and those suffering from headaches
and giddiness.
Wash celery stalk and cut into lenghtwise.
Blanch with boiling water and dish up.
2)
Soak black fungus in warm water for
2 hours until expanded then soak again
in cold water for an hour. Then cut
into thin slices and blanch with boiling
water.
3)
Soak kelp in warm water for an hour
then cut into thin slices and blanch
with boiling water.
3)
Place 3 ingredients together on the
plate, add in seasoning and mix well.
Benefits:
This dish helps to soothe liver and clears
phlegm, as well as reduce high blood pressure
and fats. Suitable for those with stroke and
high blood pressure.
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