New York Times

Mediterranean Diet Suggested in Stroke Prevention Therapy

 
ANOTHER SHOUT-OUT FOR THE MEDITERRANEAN DIET from the medical world. In a Jane Brody column today in the New York Times, Dr. David Spence, a stroke prevention specialist at the University of Western Ontario who advocates intensive medical therapy (as opposed to surgery) for stroke prevention in asymptomatic patients, comments:

“Americans tend to name their meals by the meat. ‘Tonight we’re having steak, or chicken or fish,’ ” he said. “I recommend that my patients go vegetarian every other day, and when they eat meat, chicken or fish on the days in between, the portion should be the size of the palm of their hand.” Along with appropriate medications and control of blood sugars in diabetics, Spence “is a strong advocate of a traditional Mediterranean diet, high in whole grains, fruits and vegetables, lentils and beans, olive oil and canola oil and low in cholesterol and animal fats,” Brody writes.  

 

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