Food for Brain Health
Our diets are vital to our daily functions with our ability to think, act, memorize, perceive, and remember. Brain requires essential nutrients to revive its energies with the process of aging and reducing the risk of cognitive decline. A strong recommendation for a healthy diet is berries, cruciferous vegetables, leafy greens, olive oil, and red wine. In a study of over 40 years showed that diet increases the risk factors of chronic ailments and protects the brain with the process of aging.
Strawberries and blueberries have proven to slow rate of cognitive damage. One can add them to your bowl of oatmeal for a fruity topping or use them in desserts, salads, and smoothies.
Brussels sprouts, broccoli, cabbage, and cauliflower are cruciferous vegetables that are the densest assortment of nutrients. Those who consume three times every week of cruciferous vegetables brim their body with brain-protective nutrients and experience a sharp reduction in cognitive decline.
Leafy Greens Veggies
Arugula, brocoli greens, kale, collards, beets, spinach and turnip greens brim with rich assortment of vitamins and essential minerals. Consumption of leafy greens on a daily basis will extreme slow rate of cognitive decline. Recommendation by medical experts say at least 7~10 servings of leafy green veggies every week.
Research demonstrated that those who use olive oil used for cooking experiences immense healthy brain-protective effects. DO note that it has a high calorie count, so use it in moderation.
Alcohol has always been a controversial subject: is it good or is it not. However, it is believed that a moderate portion of red wine would work magic on protection of the human brain. This would be limited to no more than two glasses per week. Please heed to doctors advise on this matter.
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