I am a 6-time stroke survivor over the last 10 years. It is a scary event, and the possibility of it happening again is overwhelming, too. I've had to re-teach myself how to type 6 times, and still cannot write or print, just scribble to be able to communicate.
The best action is an immediate reaction to a stroke. Get your numbers in line - weight, bloodwork (HDL, LDL, A1c, etc. etc.), exercise (start slow! Don't push yourself, just a little at a time, follow your neurologist's or PCP's orders!), low cal diet (cut out carbs, increase proteins), see a nutritionist, and reduce stress.
Any questions about meat I'd be glad to answer; I was a meat cutter, meat manager, deli-bakery manager, and District Supervisor for meat, cheese, deli, bakery, etc. for over 30 years, born and brought up in a meat market then went on to chain stores. Hind meats are far better for you than fore meats. Fats are twice the calories of lean meats. High cholesterol levels are killers. All the conventional wisdom about good meats are now reversed; lean vs. fat, less marbling vs. more, leaner hindquarter cuts vs. fattier forequarter cuts, and so on. Why? Because your life depends upon it. But! You can still enjoy smoked meats by careful regulation of what you're smoking. Instead of belly bacon, learn how to make buck board bacon, it's much leaner. Canadian bacon (side bacon it's also called). Corned beef and pastrami out of lean hindquarter meats vs. forequarter meats. Beef bacon, also, out of lean beef. Many of my links below this post are things I've made a/c my strokes, like naked smoked chickens!
