Copyrighted by Dr Al Sears
There is a new study from Harvard University that demonstrates the power of special plant compounds called flavonoids. It reinforces the advice I’ve been giving my patients for more than 30 years…
Increasing your intake of specific nutrients can head off – and even reverse – early signs of memory loss.
The Harvard researchers came to this conclusion after tracking the dietary habits and cognitive outcomes of 78,000 study participants for 20 years.
They found that those with a high intake of certain flavonoids were almost 40% less likely to experience cognitive decline.1
While it’s not entirely clear how flavonoids protect your memories, researchers believe the antioxidant and anti-inflammatory properties of these plant metabolites are in play.
But what is clear is that dementia and other forms of cognitive decline are not due to the “Alzheimer’s gene” (APOE-e4) or any other aspect of your DNA.
It’s another strong indication genes aren’t to blame for the 110% increase in Alzheimer’s that’s projected to happen by 2050.
As a regular reader, you know Big Agra’s endless production of processed carbs is the key cause of Alzheimer’s. Our bodies simply weren’t designed for the industrial, grain-based foods modern humans eat.
This starchy diet touches off an inevitable cascade of insulin resistance, inflammation, weight gain, and cellular damage.
And it’s one reason a growing number of researchers are beginning to refer to Alzheimer’s as “type 3 diabetes.”2
But I see a bright side to the Harvard study. It supports the message I’ve been sharing with my patients for years now…
With the right nutrients, you CAN protect yourself from this terrible disease.
Why Your Brain Wants You to “Eat the Rainbow”
I encourage my patients to “eat the rainbow.” Flavonoids give fruits and vegetables their bright, rainbow-like colors.
Think of red and green peppers, purple grapes, blackberries, strawberries, blueberries, carrots, oranges, grapefruit, and so forth.
Other food sources of flavonoids include onions, celery, artichokes, and broccoli – as well as spices like parsley and oregano.
But given the increasingly alien environment, we live in, there’s one brain-protective flavonoid that stands above the rest. And I recommend all my patients include it in their diet.
I’m talking about curcumin.
Curcumin is the bright compound that gives turmeric it’s unique golden color. Studies show it contributes to significant memory improvement and stronger cognitive function.
Turmeric is the ingredient that gives curry its savory, earthy taste. It’s a member of the ginger family.
Some researchers believe the heavy curry consumption in rural India explains the low incidence of dementia there. It’s only about a third of the rate seen in Europe and the United States.3
To Your Good Health,
Dr. Al Sears MD, CNS.
References:
1. Yeh, Tian-Shin, et al. “Long-term dietary flavonoid intake and subjective cognitive decline in US men and women.” Neurology. 2021 Sept;97(10):e1041 – e1056.
2. de la Monte S, and Wands R. “Alzheimer’s disease is type 3 diabetes: Evidence reviewed.” J Diabetes Sci Technol. 2008 Nov; 2(6): 1101–1113.
3. Chandra V, et al. “Incidence of Alzheimer’s disease in a rural community in India: The Indo-US Study.” Neurology. 2001 Sep 25;57(6):985-9.
My family loves to make curry. Here’s one of our favorite recipes:
Ingredients:
1 teaspoon coconut oil
4 boneless chicken thighs, cut into small pieces
2 cups diced yellow onion
2 cloves garlic, minced
2 tablespoons fresh ginger
6 two-inches pieces of fresh turmeric root, peeled and grated
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1 can (13.6) ounces of coconut milk
1 cup chicken stock
1/2 teaspoon garam masala
4 cups cubed butternut squash
1 tablespoon lime juice
Instructions:
Sauté chicken in coconut oil until cooked, then remove and set aside.
Sauté the onion until it begins to soften. Then add ginger and garlic.
Add remaining spices and cook for about 30 seconds.
Add the butternut squash, coconut milk, and broth.
Simmer for 15 minutes.
Add salt to taste along with freshly squeezed lime juice. Add chicken and serve.
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