‘Good’ and ‘Bad’ Foods When Identifying Stroke Risk Factors

It’s important to distinguish between ‘good’ and ‘bad’ foods when identifying stroke risk factors. Knowing what foods might lead to a stroke is one of the best ways you can help maintain cardiovascular health and prevent serious medical emergencies. In addition, it helps individuals manage healthy blood pressure and cholesterol levels. Finally, being aware of these dietary triggers empowers you to make informed choices that support long-term well-being and a healthier lifestyle.

GrantWatch wants to help increase awareness regarding the ‘good’ and ‘bad’ foods to consider when modifying your diet to help identify stroke risk factors. In fact, in recognition of this important information, GrantWatch has provided listings of nutrition and food-related grant opportunities. In addition, GrantWatch offers a list of over 600 grants in its Nutrition and Food grant listing category. There are also both nationwide – and even international – funding opportunities available.

See below for specifics about some of the ‘good’ and ‘bad’ foods you’ll want to know about to help identify stroke risk factors!

Some ‘Bad’ Foods That Are Leading Contributors to Heightened Stroke Risk Factors

  • Processed Meats: Everything from sausage to bacon and hot dogs are incredibly high in sodium and preservatives. And what does high sodium intake mean? It can cause increased blood pressure, which is a significant risk factor in stroke.
  • Energy Drinks: Although energy drinks have positive associations like helping with boosting your energy, concentration, and athletic performance, drinking too much can have very negative effects on your body. High in caffeine content, it can lead to an elevated blood pressure which is known to be a major risk factor for stroke.
  • White Bread: Refined grain products like white bread in particular…increase your risk of cardiovascular disease and stroke. So if you find you tend to eat a lot of white bread throughout the day…it’s a good idea to swap it out for healthier alternatives. Why not have oatmeal instead to kickstart your days, or use whole wheat bread for your sandwiches?
  • Sugary drinks: This might include a wider range of beverages than you initially thought! This can be anything from your suspected sodas to more surprising culprits like fruit juice and sports drinks. Drinking sugary beverages on the regular can lead to plenty of health complications like weight gain and obesity, which are known stroke risk factors.
  • Frozen Pizza: Similar to canned soups, frozen pizzas are beloved for their convenience, low price tags, and tasty results…The nutritional value of these frozen goods are shockingly bad, in fact they’re so bad that they’ve been linked to the increased risk of stroke! Just take one look at the nutritional facts to see their high levels of sodium, saturated fats, and calories, which will help you understand immediately. (msn.com, “10 Foods That Can Cause A Stroke & 10 Foods That Minimize That Risk“)

But There Are Also ‘Good’ Foods That Help Minimize Stroke Risk Factors

  • Pomegranates: Though you may have only had pomegranates a couple of times in your life, it may be a good idea to start incorporating it into your diet more regularly. Packed with antioxidants that can improve your blood flow and reduce inflammation and plaque buildup, there have been many studies looking at these effects which have been said to support heart health.
  • Olive Oil: Here’s an interesting one: while the word “oil” might lead you to believe olive oil isn’t necessarily healthy…regularly using it in your cooking or in dressings can lower your risk of stroke.
  • Garlic: Since blood clots have been studied to be a contributor of strokes, that’s where garlic comes into play to save the day. Known as a blood thinner which can help with blood clots, garlic can be pretty beneficial when it comes to lowering stroke risk factors like blood pressure and/or cholesterols levels.
  • Soybeans: Known for being able to lower your bad cholesterol levels, even if it’s just a little, incorporating more soy products into your diet can potentially decrease your risk of stroke. Not to mention, they’re also a good source of omega-3 fatty acids which are great for heart health!
  • Dark Chocolate: Sweet lovers, we’re finally about to give you some good news. While we’ve been told to avoid sugary drinks, candy, and store-bought baked goods, there is one thing you can have that will help with preventing stroke: dark chocolate. Dark chocolate contains something called flavonoids, which has been linked to lower blood pressure and improved blood flow. While moderation is of course key, its anti-inflammatory properties can be great for heart health! (msn.com, “10 Foods That Can Cause A Stroke & 10 Foods That Minimize That Risk“)

Below is a list of nutrition and food-related grants and other funding opportunities.

Nutrition and Food Grants, Awards and Fellowships

  1. To start, grants up to $25,000 to Washington nonprofit organizations and community groups for projects and programs to promote equity and sustainability in the local food systems. What’s more, funding is primarily for BIPOC and other underserved populations.
  2. In addition, grants to colleges and universities to promote sustainability in agriculture. Applicants must complete the required registrations prior to applying. Funding is for creative projects that integrate research, education, and extension activities, and that effectively use a systems approach to promote the convergence of science and technology to solve challenges to current and future food and agricultural production systems.
  3. Awards to nonprofits and enterprises in recognition of outstanding sustainability projects. In fact, funding areas of interest include food, health, energy, water, climate action, and global high schools. Eligible applicants must present a lasting plan to further deploy their solution and scale up their impact.
  4. There are grants to community hospitals, medical societies and associations, and teaching institutions for fellowship training programs. Funding is for studies related to disease states and therapeutic areas addressed by the funding source’s products. Fellows are trained in the latest medical procedures and technologies.
  5. Food-related businesses may win funding to address food insecurity and promote economic development. Funding advances food security and creates opportunities for food producers, food processors, storage providers, and transportation providers.

Additional Nutrition and Food Grants, as well as a Competition

  1. Also, grants to eligible nonprofits for activities to improve the health of local communities. Funding supports outreach and education projects, as well as other initiatives in the areas of human development, health, nutrition, wellness, and neonatal care. The purpose of the program is to promote understanding of human health and development, empower parents, and nurture local communities.
  2. Grants to nonprofits, medical and educational institutions, and faith-based and community organizations for nutrition-related research/education/training projects. Priority will be for training, educational programs, and research projects that stress the connection between health and diet.
  3. Funding for eligible nonprofits to benefit local resident. Grants are for projects and activities focusing on nutrition and food, veterans, disabled individuals, and young people.
  4. In addition, grants to nonprofits for operational support. Funding supports grassroots organizations that effect positive change in the focus areas of environmental stewardship, food and agriculture, health equity, and sustainable community development. Grant funds must be used to support daily operating costs and specific projects.
  5. Lastly, a competition for nonprofit and for-profit organizations, IHEs, government agencies, and individuals to increase the nutritive-value of foods and develop previously underused crops. The purpose of the competition is to identify ingredients that could serve as emulsifiers, taste enhancers, bulking agents, and nutrition boosters.

In Conclusion

To conclude, we hope this information sets you on the path to modifying your diet. Always remember to go for the healthier choice. Minimize the ‘bad foods’ associated with stroke risk and maximize the ‘good foods!’ After all, choosing healthy food today is an investment in a long and joyous life!

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Please Note: There is no guarantee by GrantWatch nor the author of grant awards as a result of this information.

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