Word: stroke
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Dates: during 2000-2009
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...your brain? That may depend on how the fish is prepared. According to a 12-year study in the U.S. of nearly 5,000 men and women over 65, eating five or more servings each month of tuna or other baked or broiled fish decreases the risk of stroke 28%. But those protective benefits disappeared when the fish was fried. Eating at least one serving of fried fish or a fish burger each week led to a 37% increase in stroke risk, which grew with each additional serving. Frying seems to alter the ratio of good to bad fats, including...
During the 9-2 Harvard run to start the contest, Forte struggled to find his shooting stroke, missing two three-point attempts. By the 13:58 mark, he added another missed jumper, a turnover, and a 1-for-2 trip to the stripe...
...your brain? That may depend on how the fish is prepared. According to a 12-year study in the U.S. of nearly 5,000 men and women over 65, eating five or more servings each month of tuna or other baked or broiled fish decreases the risk of stroke 28%. But those protective benefits disappeared when the fish was fried. Eating at least one serving of fried fish or a fish burger each week led to a 37% increase in stroke risk, which grew with each additional serving. Frying seems to alter the ratio of good to bad fats, including...
...Stroke survivors taking aspirin daily to prevent a second stroke should know that patients in a study who stopped taking it tripled their risk of having another stroke within a month. Two-thirds of the patients quit--probably unnecessarily--on their doctor's say-so in preparation for surgery or because of minor intestinal bleeding...
...your brain? That may depend on how the fish is prepared. According to a 12-year study of nearly 5,000 men and women over the age of 65, eating five or more servings each month of tuna or other baked or broiled fish decreases the risk of stroke 28%. But those protective benefits disappeared when the fish was fried. Eating at least one serving of fried fish or a fish burger each week led to a 37% increase in stroke risk, which grew with each additional serving. Frying seems to alter the ratio of good to bad fats, including...