Low Protein in the Diet Increases the Risk of Strokes

Those of 250,000 patients who had the highest portion of protein in their diet had a 20% decreased risk of stroke.  This is about an extra 3 ounce serving of various meats, chicken, fish or beans.  This finding might support a lower carb diet.  However, many older patients have decreased digestive enzymes, hydrochloric acid, and/or probiotics.  Thus they do not digest protein in the diet as needed.  A simple test by measuring amino acids in the urine can detect this problem, which might be of considerable help to the patient.              

The study by Dr. Xinfeng Liu was published in Neurology earlier this year.

Celebration of HealthAssociation website