FADING MEMORY? TRY THESE 6 FOODS TO KEEP YOUR MEMORY SHARP

As we get older and subsequently wiser we also tend to become less capable of optimising the use of memory. Our brain function tends to age along with our physical body. Research is now showing that we can improve our brain function by optimising our cellular rejuvenation capacity, which in effect improves our memory, by including these ‘superfoods’ in our daily nutritional intake.

1.Blueberries - Steven Pratt, MD, author of Superfoods Rx: Fourteen Foods Proven to Change Your Life, says that in animal studies researchers have found blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer's disease or dementia. 

There is ample research showing antioxidants in berries improve brain sharpness, reduce inflammation, increase cognitive functionality and increases learning capacity and motor skills. One cup of berries a day will ensure you are on the road to super brain power. Remember to purchase organic only, as berries are one of the top 3 chemically sprayed crops in the world, so the cleaner the more super!

2. Wild Salmon – Essential for optimal brain function and rebuilding healthy brain cells are Omega 3 essential fatty acids. Deep-water fish such as salmon contains high amounts of omega 3. Omega 3 supplies the body with awesome amount of anti-inflammatory substances that not only improves the rejuvenation of brain cells for higher intelligence but also reduces joint pain, decreases symptoms of depression and decreases long term diseases such as colon cancer, prostate cancer and breast cancer. Wild caught salmon ensures your salmon comes clean from the deepest parts of the sea without any influential nasties

3. Nuts & Seeds – Nuts and seeds contain high levels of Vitamin E and Omega 3, considered turbo fuel for brain power and inner strength. The oils and fats in nuts and seeds are made up of Carbon, Oxygen and Hydrogen, together these form a chain known as triglycerides. Consume raw or roasted organic where possible and enjoy the cognitive clarity. 

4. Avocado - Avocado is a monounsaturated fat fruit. This powerhouse fruit doesn’t always get the wrap it deserves as it has just as much brain health promoting substances as blueberries. The benefits of ¼ of avocado a day can increase your energy levels, build healthy brain cells, promote hormone stimulation, provide healthier and replenished skin and promote the bodies use of vitamins. These benefits come from the increase of blood flow that consuming Avocados provide ~ Thanks Avo for the brain fuelled benefits!

5. Pomegranate – Another super powerhouse food that offers an abundance of antioxidants. Protecting the brain from free radical damage with an overload of antioxidants has more super advantages than any other part of the body. You may have noticed antioxidant foods are key indicators of brain power and brain function. According to board-certified neurologist David Perlmutter, MD, author of The Better Brain Book, also promotes colourful vegetables as antioxidant promoting therefore, “brainy” foods. 

6. Cocoa Organic Raw Chocolate – Did someone say chocolate? Ok so it’s not Cadbury or Nestle but really was that ever going to appear on a brain health promoting food guide?!? A very health promoting alternative to appease those chocolate cravings is raw cocoa organic dark chocolate. Clinical trials of 320 participants concluded significant reduction in Low Density Lipoprotein cholesterol (otherwise known as “bad” cholesterol) according to University of York and Medline Central. The flavonoid –rich cocoa products have shown to reduce blood pressure, increase blood flow to the brain hence improve brain cell functionality. Chocolate anyone?

References: WebMD ~ Eat Smart for a Healthy Brain - By Carol Sorgen, Reviewed by Louise Chang, MD on December 18, 2008, Steven Pratt, MD, author, Superfoods RX: Fourteen Foods Proven to Change Your Life. Tokede OA, Gaziano JM, Djousse L. Effects of cocoa products/dark chocolate on serum lipids: a meta-analysis. European Journal of Clinical Nutrition 2011; 65(8): 879-886. [PubMed