Not enough 'good' cholesterol makes it harder to recover from stroke

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.

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<p><a href="http://www.physorg.com/news115318183.html">Not enough 'good' cholesterol makes it harder to recover from stroke</a></p> <p>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 <i>Neurology</i>, the medical journal of the American Academy of Neurology.</p>