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Garlic Found to Benefit People at Risk of Stroke

New research suggests that garlic may help reduce the risk of stroke in people who are already at risk.

The study, published in the journal Stroke, found that people who ate garlic regularly had a 21% lower risk of stroke than those who did not eat garlic.

The study included over 10,000 people who were followed for an average of 10 years. During that time, over 1,000 people had a stroke.

The researchers found that people who ate garlic at least once a week had a 17% lower risk of stroke than those who ate garlic less than once a month.

The researchers also found that the more garlic people ate, the lower their risk of stroke. People who ate garlic at least twice a week had a 25% lower risk of stroke than those who ate garlic less than once a month.

The researchers believe that garlic may help reduce the risk of stroke because it contains compounds that have anti-inflammatory and antioxidant properties.

These compounds may help to protect the blood vessels from damage and reduce the formation of blood clots.

The researchers say that their findings suggest that eating garlic may be a simple and effective way to reduce the risk of stroke.

How to add garlic to your diet

There are many ways to add garlic to your diet. You can add it to your favorite dishes, such as pasta, stir-fries, and soups.

You can also take garlic supplements.

If you are taking garlic supplements, it is important to talk to your doctor first.

Conclusion

Eating garlic may be a simple and effective way to reduce your risk of stroke. Talk to your doctor about adding garlic to your diet.