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New research from the
University of Cambridge has shown a strong link between increased
blood levels of vitamin C and lower stroke risk.
The researchers followed progress of
more than 20,000 men and women who took part in the European
Prospective Investigation into Cancer, over a period of nine years.
Blood samples were taken throughout
the study to measure vitamin C levels.
The highest average blood levels of
vitamin C were associated with a massive 42% lower risk of stroke,
when compared with the lowest average blood level of vitamin C.
When the researchers excluded subjects
who had taken vitamin C supplements, the results were the same,
which suggests that the benefits could have been from vitamin C-rich
foods.
To benefit from the obvious protective
qualities of vitamin C, it is advisable to eat plenty of raw fruits
and vegetables, including peppers, kiwi fruit, lemon, lime, berries,
broccoli, spinach, and so on. If in doubt you're getting enough,
it's wise to add some vitamin C in supplement form.
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