New research confirms the effects of eating porridge on food. Good food choices can affect our health, especially at risk of stroke.. According to the results of a new study published in the journal Stroke, it was revealed that adding porridge to food can significantly reduce this risk.

Scientists conducted a large-scale study that assessed the relationship between eating habits and the risk of stroke. They looked at different types of drinks and found that those who ate porridge had a lower risk of stroke than those who chose other alternatives..

One of the key factors in making porridge for consumption is cinnamon, instead of loose fibers. These fibers help lower cholesterol in the blood and improve a healthy heart, which in turn reduces the risk of stroke.

In addition, porridge contains a significant amount of vitamins and minerals that are important for brain health and blood flow. The stench promotes the normal functioning of the nervous system and promotes the formation of mucus in the blood.

Varto means that not all porridges are brown. The best choice is natural porridges made from whole grain cereals, such as oatmeal, buckwheat or pearl barley.. There will be more brown smells and less wasteful houses, which will ensure maximum benefits for health.

In light of these conditions, it is important to pay attention to your diet and include more brown foods, such as porridge. This is a simple yet effective way to change the risk of stroke and promote overall health.

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