http://articles.mercola.com/sites/articles/archive/2000/10/15/stroke-vitamin-c.aspxIndividuals with high blood levels of vitamin C, as well as those who consume a lot of vegetables, have significantly reduced risk of stroke, according to a just published long-term study. "To my knowledge, this is the first prospective study toenCommunityServer 2008.5 SP1 (Build: 31106.3070)