We know that the foods we eat can affect how we feel and how we function, and that certain foods can help to boost our brain power and our memory. And new research reveals a strong link between a particular dietary pattern and a reduced risk of Alzheimer’s disease.
One item high on the list of protective foods may surprise you since it often ends up on the top of the list of foods you should avoid …
via Archives of Neurology: The results of the current study indicate that higher consumption of certain foods (salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, dark and green leafy vegetables) and lower of others (high-fat dairy, red meat, organ meat, and butter) may be associated with a decreased risk of developing Alzheimer’s disease via a more favorable profile of nutrients (ie, lower ingestion of saturated fats and higher ingestion of polyunsaturated fats, vitamin E, and folate).
Not so surprised by the inclusion of nuts, fish, tomatoes, crucifers, and leafy greens - but salad dressing? We’re often told to go light on the condiment. But that warning is only really for the super-creamy, sodium- and sugar-filled dressings.
So, what sort of salad topping should you opt for to get the right kinds of fats that are good for your brain? Drizzle your greens with a homemade blend of olive oil and balsamic vinaigrette, which will provide you with the brain-boosting good-for-you fats - omega-3 fatty acids and polyunsaturated fats (PUFA). Keep reading for more salad dressing do’s and don’ts.
(The Alzheimer’s Society of Canada lists 10 warning signs to be aware of.)