To lower stroke risk:  Consuming more protein from beans, fish and chicken (but not red meat) reduced stroke risk by 20 percent, according to a recent analysis of seven studies.  More than 250,000 people were involved over a period of 10.4 to 18 years.  Every 20-gram increase in protein per day (about the amount in a third of a cup of kidney beans or a quarter of a chicken breast) lowered risk 26 percent, perhaps by providing nutrients such as potassium and magnesium, which help control blood pressure, said researchers from the Nanjing University School of Medicine in China.

Source: Neurology July 1st. 2014  from Consumer Reports on Health October 2-14