People are at an increased risk of memory problems and greater disability after stroke if they have low levels of “good” cholesterol and high levels of homocysteine, an amino acid acquired mostly from eating meat. The findings are published in the November 27, 2007, issue of Neurology®, the medical journal of the American Academy of Neurology. “These findings show metabolic stress plays a significant role in stroke recovery,” said study author George C. [click link for full article]

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