Many people have heard that eating fish is good for the brain. But can you expect the same brain health benefits from both canned fish and fresh fish? In short, yes: both types of fish are roughly equivalent in nutrients. Canned fish may contain more sodium than fresh, but it may also contain more calcium. When…
We have known for quite some time that dietary antioxidants offer a great deal of health benefits for both the brain and the body. Researchers who have focused on a particular antioxidant called fisetin had previously found that it seemed to improve memory. A new study has gone a step further and found that in…
Is seaweed the newest brain food? A growing body of evidence suggests that regular intake of seaweed may offer brain benefits. First, seaweed is a vegetarian source of those brain-boosting DHA Omega-3 fatty acids found in salmon and other cold-water fish. A large body of research strongly suggests that DHA can improve memory and help…
Here’s something to keep in mind in case you’re planning to fire up the BBQ this weekend: research suggests that you can cut the carcinogenic load of grilled meats by adding certain flavorings to your marinade. So if you love the taste of char-grilled meat, you may want to consider your side dishes and seasonings more…
A new study out in JAMA Neurology has found that a diet high in saturated fat may increase a person’s risk of Alzheimer’s disease. The effect occurs because the fat intake makes the body less adept at manufacturing a chemical called apolipoprotein E (ApoE). ApoE plays an important interference role in the Alzheimer’s brain: it gets…
I recently came across an interesting Q and A from NPR about the Middle Eastern spice mixture known as za’atar. Apparently za’atar–a blend of sesame seeds, sumac, and oregano, thyme, or marjoram–has a reputation for being a “brain food” among many other supposed health benefits. So what is the real story? According to the article,…
A new study in the journal Stroke has found that people who eat a lot of fiber have a lower risk of stroke. The meta-analysis, which looked at data from eight studies, found that adding even a small amount of fiber to the diet can reduce the likelihood of a first-time stroke. Previous research has…
Do you try to reduce your caloric intake by slathering your salad in fat-free dressing? You may be missing out on some of the positive nutritional benefits of the salad ingredients. A new study published in Molecular Nutrition & Food Research has found that certain fat-soluble nutrients–like lutein, lycopene, and beta-carotene–need to be paired with a…
A new study published in Neurology has found that a deficiency in Vitamin B12 is associated with brain atrophy and increased cognitive decline. The study, which examined 121 patients age 65 and over throughout a 5 year period, measured serum markers of vitamin B12, neuropsychological test results, and MRI scans to draw conclusions about B12…
I recently read an interesting article in the New York Times about tilapia–the now-ubiquitous fish that graces menus all over the nation. Ten years ago, most of us had probably never heard of tilapia, but this fish has proved a good fit for mass farming and its mild taste pleases many palates. The article’s main…
