Tuesday, September 20, 2011
Seems the color of the fruits and vegetables you eat affects your stroke risk. In one study, participants with a high intake of "white" produce like apples, pears, cauliflower, bananas, and cucumbers lowered their risk of stroke by 52 percent. Researchers believe part of the reason is because apples and pears (which made up over half of the white foods consumed during the study) are high in dietary fiber. Another explanation is that individuals who consume a lot of produce tend to lead healthier lives. Read more here.
(Photo credit: http://www.sxc.hu/photo/1070022)
*Haha! Got a day ahead of myself and published on Tuesday instead of Wednesday.