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Soybeans Offer Protection Against Stroke

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If you've been grocery shopping lately, you may have noticed something different-sounding among the frozen foods: edamame. Eda-what? Edamame (pronounced ay-duh-MAH-may) is the Japanese word for edible soybeans, and it's cropping up in the frozen section of supermarkets everywhere.

Available in shelled or unshelled varieties, edamame is a quick-cooking snack that's loaded with nutritional value. Not only that, studies show that soybeans can help reduce the risk of strokes.

Tossing some cooked edamame on top of a salad will boost your intake of linoleic acid, a fatty acid found in some vegetables. Linoleic acid is thought to offer protection against ischemic strokes by lowering blood pressure and decreasing the risk of blood clots.

Linoleic acid can also be found in corn, sunflower and safflower oils. These oils are high in calories, so they should be used sparingly and instead of other fats.





Edited and compiled by Fort Worth Star-Telegram staff.


(c) 2003, Fort Worth Star-Telegram. Distributed by Knight Ridder/Tribune News Service.

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