Cooking Courses News

Cooking courses help stroke victims

Five stroke victims have regained their zest for life following a 10 week series of cooking courses at Jamie Oliver’s Ministry of Food in Bradford.

Each member of the class, had a their own specific reasons for signing up.

Since suffering a stroke 7 years ago, 42 year old Rachel Charlton had relied solely on her mircowave. “I discovered healthy choices and new tastes on the cookery course and also regained my self-confidence in the kitchen.”

53 year old Maxine Gabbitas had a stroke in 1992 which left her with mobility challenges that lead to her gaining weight. “I need to maintain a tight control on my budget and the cookery courses helped me cook meals that were economical as well as healthy.”

Since her stroke in 2010 Bobby Wood experienced taste changes. She said: “With my taste now returing the cookery course gave me the opportuniy to try new flavours and textures.”

A spokesperson for The Stroke Association, explained: “The cookery courses have given everybody a genuine boost in knowledge and confidence, everybody has taken something positive out of the experience.

“The Ministry of Food taught us a great deal whilst they also learnt about some of the obstacles that victims of strokes need to tackle in the kitchen.”

The Ministry of Food Centre in Bradford is one of just four in the United Kingdom. For further information please visit thier website.

For additional information concerning The Stroke Association, please click here.


Olive Oil May Help To Prevent Against Stroke

A recent study has suggested that olive oil can be an effective way to reduce the chance of stroke in people aged 65 and over. French researchers spent five years studying over seven thousand people aged sixty five and over.

They discovered that people who consumed large amounts of olive oil as part of their diet were less likely to fall victim of a stroke than those people who never use it

The researcher team has suggested that, based on their study, older people ought to encouraged to increase the amount of olive oil in their diet. The lead author of the study, Dr. Cecilia Samieri, from the University of Bordeaux, believes that olive oil would be an easy and relatively cheap way to help prevent stroke which is so prevalent in older people.

The researchers found that, once other variables such as exercise, weight and diet were taken into consideration, the risk of stroke was 40% lower in people who used olive oil on a regular basis, compared to those who didn’t.

The possible health benefits of olive oil and other similar liquids such as good quality argan oil have been acknowledged for many years. It is thought that it may help protect against problems such as heart disease, high blood pressure and high colesteral

A spokesman for the Stroke Association welcomed the findings but stressed that the risk of stroke will only be reduced if olive oil is consumed instead of other cooking fats, as part of a healthy, well balanced diet which is low in salt and saturated fat.

The Stroke Association were also keen to point out the much more scientific research is required to measure how effective olive oil is at preventing against stroke.