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I have chronic atrial-fibrillation aka a-fib 24/7 and therefore an increased risk of stroke. This is what is referred to as a “late stage” side effect of chemotherapy. I had aggressive chemo in 1995 and my chronic a-fib didn’t take hold until November of 2010.
As the articles linked and excerpted below explain, those of us who live with chronic a-fib can lead a live a long healthy life. As long as we manage our increased risk of stroke.
When my doctor talked about lowering my risk of stroke by thinning my blood with warfarin (coumadin) I went home, did some research and decided that the risk of side effects from all conventional blood thinners was a problem I didn’t want to live with.
I did some research on lowering my risk of stroke with Omega 3 fatty acids and decided that this natural, cost-effective therapy had side effects such as also reducing my risk of heart disease, Alzheimer’s, cognitive disfunction and other chronic diseases and decided that Omega 3 fatty acids supplementation was the way for me to proceed.
I supplement with Life Extension Super Omega 3 fatty acids EPA/DHA with Seasame Lignans and Olive Fruit Extract because it has been tested and approved by Consumerlab.com for purity and strength. I like the fact that there are several different types of Omega 3 fatty acids in each capsule.
I am both a cancer survivor and cancer coach. For more information about managing a-fib, brain, heart and blood health, scroll down the page, post a question or comment and I will reply ASAP.
“The biggest threat to a good prognosis with atrial fibrillation — or Afib — is having a stroke, and Afib increases your stroke risk considerably. Stroke is more likely to occur when you have atrial fibrillation because the upper chambers of the heart are beating very quickly and irregularly, and a clot can form in the upper chambers, break free, and travel to the brain…”
“Ecologic/cross-sectional and case-control studies have generally shown an inverse association between consumption of fish and fish oils and stroke risk…
No association was observed between consumption of fish or fish oil and hemorrhagic stroke. These data support the hypothesis that consumption of fish several times per week reduces the risk of thrombotic stroke but does not increase the risk of hemorrhagic stroke.”