Medical science tells us that when someone suffers a stroke, seconds literally count. The longer the afflicted person goes without treatment, the more brain damage that can occur. In fact, stroke is the third-leading cause of death in the United States, affecting about 795,000 people a year, 600,000 of which are first-time attacks. Stroke is also the leading cause of long-term disability in the U.S.

If you’re serious about reducing your risk for a stroke, there’s something you can do, and it’s not difficult or faddish or out there in left field. It’s very simple: eat more citrus fruits.

That’s right. According to researchers, consuming more oranges, grapefruits and other citrus, you can reduce your risk of stroke. In fact, they say you can have the same protective effect either by eating citrus or drinking some citrus juices, probably because they both contain the same antioxidant linked to stroke prevention.

The study involved thousands of women in the U.S. who took part in an ongoing Nurses’ Health Study, but researchers and other experts think the resultant protective benefits apply to men as well, the UK’s Daily Mail newspaper reported.

Learn more: http://www.naturalnews.com/035101_antioxidants_citrus_fruit_stroke_risk.html#ixzz1nyjYl6b5