3 healthy foods that slash the risk of stroke!

Leafy greens: “Eating spinach, kale and other greens daily cuts the risk of stroke by 40%,” says Joel Fuhrman, M.D., author of The End of Heart Disease. How? Greens boost bloodvessel health and prevent clots. Beans: “High-fiber foods are consistently linked to lower blood pressure, the chief risk factor for stroke.” Studies show stroke risk drops by 12% for every 10 grams of fiber consumed (the amount in 2⁄ cup of legumes). 3 pounds Onions: that They're protect blood rich in ves- comsels, says Dr. Fuhrman. Plus, they lower blood sugar, which keeps blood pressure under control. Tip: Scallions, leeks and garlic work just as well!