Cerebral thrombosis diet

Cerebral thrombosis is actually what we often call a stroke. It is a disease caused by blockage of blood vessels in the human brain. Cerebral thrombosis occurs very suddenly. If it is not treated in time, it will directly affect the patient's life safety. Moreover, after the onset of cerebral thrombosis, even if it receives timely treatment, it will cause some sequelae, seriously affecting the patient's life.

However, even if cerebral thrombosis has sequelae, as long as it is actively treated in the later stage, the sequelae caused by cerebral thrombosis can be cured. If you want to cure the sequelae of cerebral thrombosis, you must start with diet adjustment. The specific dietary principles for cerebral thrombosis are:

1. Limit salt intake

Some patients with cerebral thrombosis have concurrent hypertension, so the amount of salt used should be small and a low-salt diet should be adopted, 3 grams of salt per day. Salt can be added after cooking and mixed well.

2. Pay attention to cooking methods

If you add salt when cooking, the food will still be bland and inedible. To increase appetite, you can add some vinegar, ketchup, or sesame paste when cooking. In addition to seasoning, vinegar can also accelerate the dissolution of fat and promote digestion and absorption. Sesame paste is high in calcium and regular consumption can supplement calcium. Calcium ions can increase the density of the vascular endothelium and are beneficial in preventing cerebral hemorrhage.

3. Patients with cerebral thrombosis should drink water frequently

Especially in the early morning and evening, drinking water in the morning can dilute the gastrointestinal tract. After the water enters the blood, it is excreted from the body in the form of sweat and urine with activity. The biggest benefit of drinking water before going to bed is that it can dilute the blood and prevent thromboembolism since there is less activity at night.

4. Food choices for cerebral thrombosis

(1) Increase the intake of foods that contain dietary fiber and vitamin C, including whole grains, vegetables and fruits. Some foods such as onions, garlic, mushrooms, fungus, kelp, hawthorn, seaweed, light tea, konjac, etc. have lipid-lowering effects.

(2) It is advisable to eat light, soft food rich in dietary fiber. Cooking methods such as steaming, boiling, stewing, simmering, stir-frying, blanching, sautéing, and warm mixing are recommended. Frying, deep-frying, stir-frying, drizzling with oil, and roasting are not suitable.

After knowing the dietary principles of cerebral thrombosis, the family members of patients with cerebral thrombosis must pay attention to caring for patients with cerebral thrombosis according to these dietary principles and cooperate with the patients' rehabilitation treatment. I believe that they can completely get rid of the harm caused by cerebral thrombosis. In addition, patients with arteriosclerosis must pay attention to preventing the occurrence of cerebral thrombosis.