Stroke

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Stroke

JoAnn Guest

Dec 29, 2006 15:26 PST

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Here's a quote from one of the thousands of letters I have received

over the years, written by people disillusioned enough with their

physicians to seek an alternative: " My husband, age 57, suffered a

stroke a year ago. The doctors believe he still has a blood clot

somewhere in his brain, though they can't seem to dissolve it.

 

He is currently taking many, many drugs, but they don't seem to be

doing much to help him. Can you suggest anything herbal he might

take? "

 

That's the usual loaded question, the one that always prompts me to

remind everyone that I'm a botanist, not a doctor. Strokes are very

serious--the nation's third leading cause of death--and anyone who

has had one should certainly be under a physician's care and follow

their doctor's advice. With that said, however, there are, indeed,

quite a few herbal

approaches to preventing stroke and stroke recurrence, at least the

type caused by blood clots in the brain (ischemic strokes).

 

Brain " Attack "

 

Approximately 500,000 Americans have strokes annually. Eighty

percent of

those strokes are ischemic: A blood clot lodges in a brain artery,

cutting off the supply of oxygen and nourishment to part of that

essential organ. Wherever the blood clot forms, the area around it

dies or becomes damaged, and the body function controlled by that

area becomes impaired. While such a stroke often causes death, it

might lead instead to severe disability, such as loss of the ability

to speak or paralysis of part of the body.

 

Ischemic strokes are often preceded by mini-strokes known as

transient ischemic attacks (TIAs). TIAs last anywhere from a few

seconds to several hours and cause stroke symptoms that eventually

resolve on their

own. Those who suffer TIAs typically make full or almost full

recoveries. But TIAs indicate a real risk of future catastrophic

stroke and often signal the start of aggressive preventive

treatment.

 

The other 20 percent of strokes are hemorrhagic. In this kind of

stroke,

a cerebral blood vessel bursts, and the result is the same as in

ischemic stroke--impairment of the part of the body that the damaged

area controls.

 

Whether you're talking about mainstream or herbal medicine, stroke

prevention and treatment are tricky, because many of the approaches

that help prevent ischemic stroke may actually increase the risk of

the less common but equally disabling or deadly hemorrhagic stroke.

 

To prevent the more common ischemic stroke, physicians try to

prevent arterial blood clots by prescribing anticoagulant (blood-

thinning) medication. But when that is done, the risk increases that

any bleeding in the brain won't stop, thus increasing the risk of

hemorrhagic stroke. So stroke prevention involves a complicated

balancing act.

 

Green Pharmacy for Stroke

 

Because the vast majority of strokes are ischemic, most of the

suggestions in this chapter relate to preventing cerebral blood

clotting. But I reiterate that hemorrhagic strokes are also a

possibility, especially for those with a personal or family history

of

hemorrhagic stroke or aneurysm (a dangerously dilated blood vessel).

 

If you have high blood pressure, which is the major risk factor for

stroke, see a doctor and have it treated. (You can also enlist the

help

of the herbal alternatives suggested in the chapter on high blood

pressure on page 254.)

 

Please remember: It's important to follow any stroke-preventive

medical advice that comes from your doctor. In fact, if you've had a

stroke or know that you are at risk, it would be a really good idea

to discuss any stroke-preventing herbs that you'd like to try with

your doctor.

 

That said, here are a number of good herbal approaches to stroke

prevention and treatment that you should be aware of.

 

Garlic (Allium sativum). Garlic is the best anti-clotting herb.

According to my database, it contains more anticoagulant compounds

than

any other herb--nine, to be exact. It is a major herb for heart

attack

prevention because of its blood-thinning effect and its ability to

help

control high blood pressure. These same effects also help prevent

ischemic stroke.

 

If I were at risk for stroke, I'd increase my use of garlic in

cooking

and also take garlic capsules, which are available at health food

stores

and many drugstores. Garlic's close relatives, onions, scallions,

leeks,

chives and shallots, have similar benefits.

 

On the other hand, if I had reason to be concerned about hemorrhagic

stroke, I'd steer clear of garlic and its other anti-clotting herbal

relatives. (If you're not absolutely sure which category you fall

into,

ask your doctor to help you make this decision.)

 

 

Garlic

A powerful healing herb, garlic was used to treat infected wounds

and

amebic dysentery during World War I.

 

 

 

Ginkgo (Ginkgo biloba). Ginkgo is widely used in Europe to treat

complications of stroke, including memory and balance problems,

vertigo

and disturbed thought processes. Many studies show that this herb

increases blood flow to the brain. Varro Tyler, Ph.D., dean and

professor emeritus of pharmacognosy (natural product pharmacy) at

Purdue

University in West Lafayette, Indiana, endorses this herb as a

stroke

treatment in his excellent book, Herbs of Choice.

 

Ginkgo also helps reduce fragility of the capillaries, the tiny

blood

vessels that fan throughout your body, which can help prevent

hemorrhagic stroke. In Europe, many elderly people take ginkgo

regularly. I wouldn't be surprised if this herb doesn't soon become

increasingly popular with elderly folks in the United States as

well.

 

To take this herb, you'll need to buy a standardized extract. Ginkgo

extracts are widely available in health food stores and drugstores.

You

can try 60 to 240 milligrams a day, but don't go any higher than

that.

In large amounts, ginkgo may cause diarrhea, irritability and

restlessness.

 

Pigweed (Amaranthus, various species) and other foods containing

calcium. A six-year Harvard study of more than 40,000 health

professionals showed that compared with those who consumed the least

calcium, those who got the most had just one-third the risk of

succumbing to heart attack. Personally, I believe these results also

apply to ischemic strokes, because they are biologically so similar

to

heart attack.

 

Pigweed is an excellent plant source of calcium, with 5.3 percent on

a

dry-weight basis. According to my calculations, about one-third of

an

ounce of fresh pigweed leaves would provide 500 milligrams of

calcium.

(The Daily Value is 1,000 milligrams.)

 

You can use the young leaves in salads or steam the more mature

leaves

like spinach. You might also try pigweed pesto. To make the sauce,

prepare your favorite pesto recipe, but use pigweed instead of

basil.

 

Pigweed is not the only good herbal source of calcium.

 

Here are some others, in descending order of potency (on a dry-

weight

basis) lamb's-quarters, stinging nettle, broadbeans, watercress,

licorice, marjoram, savory, red clover shoots, thyme, Chinese

cabbage

(bok choy), basil, celery seed, dandelion and purslane.

 

Willow (Salix, various species). Willow bark is herbal aspirin, and

low-dose aspirin--has been shown in several studies to reduce the

risk

of ischemic stroke by about 18 percent. I personally prefer the

herbal

route: teas made from willow bark, meadowsweet or wintergreen.

 

I add a teaspoon or two of any of these dried herbs to either hot

herbal teas or cold lemonade and drink two to three cups a day.

 

Again, willow bark and the other aspirin-like herbs should only be

used

to prevent and treat ischemic stroke. They are powerfully

anticoagulant

and may increase risk of hemorrhage, including hemorrhagic stroke.

 

In fact, the Physicians Health Study, the large scientific study

that

showed aspirin's ability to prevent heart attack, showed a slight

increase in risk of hemorrhagic stroke from taking aspirin daily.

The

increase was small and not statistically significant, but if you're

at

risk for this type of stroke, consult your doctor before taking

aspirin

or any aspirin-like herbs. (You probably also should avoid them if

you're allergic to aspirin.)

 

Carrot (Daucus carota). In a Harvard study of 87,245 female nurses,

consumption of carrots (and to a lesser extent, spinach)

significantly

reduced stroke risk. Women who ate five servings of carrots a week

suffered 68 percent fewer strokes than those who ate carrots less

than

twice a month.

 

Carrots are rich in beta-carotene and other carotenoids, all members

of

the vitamin A family. Other studies show that people can reduce

their

risk of stroke by as much as 54 percent if they eat lots of fruits

and

veggies that are rich in beta-carotene and vitamins C and E.

 

The message is clear: Eat more carrots. I munch them as snacks,

include

them in my vegetable soups and juice them, too, sometimes with

garlic.

 

English pea (Pisum sativum). It turns out that nearly all legumes

contain genistein, which appears to be a cancer-preventive nutrient.

Scientists now believe that a diet high in genistein-rich tofu, a

soy

product, is an important reason that Asian women have such a low

rate of

breast cancer.

 

In addition to guarding against cancer, genistein also appears to

have a

significant anti-clotting effect, meaning that it may also help

prevent

ischemic stroke and heart attack. I like English peas more than I

like

soybeans, so this relatively new information was welcome news to me.

I

also eat lots of other beans and legumes. I suggest that you do,

too.

 

Pineapple (Ananas comosus). Pineapple contains a compound known as

bromelain that is best known for its ability to break down proteins.

It's a key ingredient in meat tenderizers.

 

But bromelain also has an anti-clotting action that might help

prevent

ischemic stroke and heart attack.

 

The bottom line: Eat more fresh pineapple.

 

Scurfy pea (Psoralea corylifolia). These peas also contain

genistein.

After four long years of searching and researching, I finally have

data

to show that scurfy peas, consumed as a food (and reputed to be an

aphrodisiac) in Asia, contain much more genistein than soybeans. I

thank

my colleague, Peter Kaufman, Ph.D., at the University of Michigan in

Ann

Arbor, for helping me to determine the genistein content of scurfy

peas.

 

 

Bilberry (Vaccinium myrtillus). Bilberries and their close

relatives,

blueberries and huckleberries, contain compounds known as

anthocyanidins. Good European studies show that these compounds help

prevent blood clots and also break down plaque deposits lining the

arteries. In addition, some evidence suggests that bilberries help

to

maintain capillaries.

 

For all of these reasons, bilberries and their relatives might help

prevent ischemic stroke without increasing the risk of hemorrhagic

stroke. Medical anthropologist John Heinerman, Ph.D., author of

Heinerman's Encyclopedia of Fruits, Vegetables and Herbs, says that

one

glass of huckleberry juice taken twice a week can help prevent

stroke.

I'm not as convinced as he seems to be, but these berries are

delicious,

and if they do help prevent stroke, so much the better.

 

Evening primrose (Oe-nothera biennis). The oil of this herb is rich

in

gamma-linolenic acid (GLA), which has potent anti-clotting and blood

pressure­lowering actions. I think it's probably quite useful in the

prevention of stroke and heart disease. Borage oil is also rich in

GLA.

You can purchase both of these oils at health food stores. To use

them,

follow the package directions.

 

Ginger (Zingiber officinale). This is another herb with proven

anti-clotting ability. In one Indian study, taking about two

teaspoons

of ginger a day for a week neutralized the blood-clotting effect of

100

grams of butter. (But please don't think you can continue to eat

butter

if you up your ginger intake. Butter is very high in cholesterol,

which

contributes to strokes.)

 

You might try using more ginger in cooking, or you could brew ginger

tea

using one to two teaspoons of fresh grated root per cup of boiling

water. Steep until cool.

 

Spinach (Spinacia oleracea) and other foods containing folate. A

good

deal of evidence shows that nutritional approaches can help prevent

stroke. Studies at Tufts University in Boston and the University of

Alabama in Birmingham, for example, have demonstrated that folate

can

help prevent both heart disease and stroke. Compared with people who

consumed little folate, those who ingested the most were only half

as

likely to show narrowing of the carotid artery, the artery that

leads to

the brain.

 

Folate is not plentiful in plants, but according to my database,

spinach, cabbage, endive, asparagus, papaya, okra and pigweed all

have

this important nutrient, so the more of these veggies you get in

your

diet, the better.

 

Turmeric (Cucurma longa). Many studies show that the compound

curcumin,

which is found in this herb, helps prevent the formation of blood

clots.

 

 

Turmeric is a key ingredient in most curry spice blends. You might

consider eating more curry dishes or even ma king your own turmeric

capsules. Many health food stores sell empty gelatin

 

http://www.mothernature.com/Library/Bookshelf/Books/41/109.cfm

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets