We all know eating salad is better than eating candy bars, but you can’t control which foods you actually enjoy eating…or can you? This new study brings new meaning to brain food.
Shape Magazine recapped a recent study published by Nutrition & Diabetes explaining that it may be possible to neurologically reprogram your brain to prefer healthier foods. The study took 13 people and gave the first group a structured high protein, low glycemic index, low calorie diet while the second group could continue eating “normal” foods like pizza and potato chips. They took MRI scans of all participants before the study, then again six months later.
Both times, all participants were shown images of healthy foods and unhealthy foods, then they tracked and compared the neurological responses.
What did they find? (more…)
While popular wisdom may hold laughter as the best medicine, science indicates exercise might actually be the way to go. A study from the Queensland University of Technology (QUT) shows that moderate to high intensity activity is a key part of reducing the risk of premature death in older women.
Those who worked on the study, like Professor Debra Anderson of QUT’s Institute of Health and Biomedical Innovation, say that health professionals should be prescribing exercise programs in addition to conventional treatments for both physical and mental health.
“Studies clearly show moderate to vigorous intensity activity can have mental and physical health benefits, particularly when part of broader positive health changes,” she said in a statement.
Walking is one of the easiest options for shedding pounds, and it can improve your health in a number of other ways, too: Taking a stroll boosts your spirits, adds additional exercise to your life, and apparently, it can spark your creative side.
Multiple studies have proven that exercise helps memory and decisiveness, but the New York Times recently reported on a study from Stanford University that took things a step further: The researchers found that stepping away from your desk, even to walk around the office, can do wonders for your the creativity portion of your mind. (more…)
This morning I read a nutrition article that was popping up all over my Facebook feed. The story, This is Your Brain on Gluten, which appeared in The Atlantic, covered the science behind a new book called Grain Brain. From the sound of things, the author of the article, James Hamblin, who is a medical doctor, had been hesitant to cover the book—he wasn’t sure what to make of the general hypothesis, which is that eating all grains ultimately causes mental deterioration such as Alzheimer’s disease and dementia. But because it’s been a best-seller since its release he finally gave it a read.
To say Hamblin remained skeptical after reading the book—and speaking with the author of Brain Grain, David Perlmutter, MD, as well as a handful of other notable researchers and physicians, including David Katz, MD—would be an understatement. He pokes holes in some of the claims and reminds readers that much of the “science” that the diet is based on is either not widely accepted or is simply speculation—a connecting of dots that can’t actually be proven.
Hamblin’s overview of the book and the scientific basis for following or eschewing this type of diet seemed spot-on, but it also felt familiar. After a quick search on DietsInReview I realized why: Our resident dietitian Mary Hartley, RD, wrote a similarly cautionary article on Grain Brain back in October!
Grain Brain is the catchy title of a new self-help diet book on the New York Times Advice and How-to Best Sellers lists. The author, neurologist David Perlmutter, makes the case for a slow death to brain cells caused by wheat, “carbs,” and sugar. Those foods, he says, are behind most of the common but incurable neurologic diseases including Alzheimer’s, dementia, autism, anxiety, depression, and others. To prevent and treat those conditions, he recommends a diet of fish, seeds, nuts, and olive oil, sans the “carbs” from grains, milk, fruit, and sugary sweets. Grain Brain is in the same vein as Wheat Belly and other best-selling Paleo-type diet books.
David Perlmutter and his co-author, writer Kristin Loberg, followed the diet book formula: reel in the lay audience with indisputable scientific facts and then lead them to ungrounded conclusions because they all sound good. With technical expertise, Dr. Perlmutter explains the workings of the brain and central nervous system. He is up on the hot nutrition topics and buzzwords of the day: inflammation, free radicals, bacteria in the gut, and metabolic fuels.
Sure, we agree that neurological diseases are scary and seem to be everywhere, but are gluten and carbohydrates the cause? Not so fast. David Perlmutter is often called “cutting edge,” which means research verification is needed. (more…)
Most fitness efforts are focused on what happens below the head. However, as important as it is to keep your body healthy and fit, your brain deserves some attention, too. The brain plays some role in every function of your day-to-day life, from sleeping to exercising to thinking and feeling. Like other body parts, it too loses agility as you age. To help slow this agility loss and keep the brain healthier, the AARP has released a new cookbook, ThinkFood: Recipes for Brain Fitness.
The cookbook features a variety of recipes enhanced with ingredients science and research suggest help keep the brain healthy. “Too often, when we think about staying fit, we generally think from the neck down,” said Jodi Lipson, director of AARP’s Book Division in a release. “ThinkFood recognizes the importance of our brain and its need for care and maintenance. This book provides readers of all ages with fun and tasty ways to lead healthier lifestyles.” Recipes in the book are the creations of a partnership between 50 popular food bloggers and Posit Science. Posit Science is a leader in providing brain fitness exercises and education.
We all have that friend. The skinny one who eats whatever they want and never exercises. We all secretly dislike them for this trait and at the same time, wish we could be like them. New research is showing that they might be in a bad position, even worse than an overweight person who hits the gym. As scientist Bente Pedersen said this week, “It’s much better to be fit and fat, than skinny and lazy.”
Pedersen contributed along with many other professionals in Bill Gifford’s article for Outside this week. The article focused on more truths that have been revealed about fat. The report was lengthy but it highlighted some important misnomers about fat. Most know that we have “good” fat and “bad” fat, or subcutaneous fat and visceral fat. The good fat is more or less padding, while bad fat builds up in our mid-sections and can infiltrate our organs. A picture of fat invading muscles like the marbling of beef was used to describe how visceral fat can affect the inactive, not just the obese.
This bleak outlook of how fat can literally take over was explained further by Gerald Shulman, M.D., a diabetes researcher at Yale who contributed to the Outside article. Shulman explained how the amount of fat one has isn’t the problem, more so, it’s how the fat is distributed. He explained how fat build up in areas like the muscle and liver, or places it simply should not be, is when ailments like type 2 diabetes arise. (more…)
Alzheimer’s: The word conjures up scary thoughts of slowly losing your memory as you become a shell of your former self. Experts project that diagnoses of dementia, of which Alzheimer’s is the primary cause, will triple worldwide by 2050. But scientists tell us that preventative measures can go a long way in protecting the brain from memory loss diseases, and they are as simple as doing things like making changes in your diet.
Here are 10 super foods that work to boost brain power and, in turn, lessen your chances of suffering from Alzheimer’s disease. No one food has been shown to prevent Alzheimer’s disease, but healthy eating habits appear to be one of the top factors in lowering your risk for developing Alzheimer’s or dementia.
1. Wild Salmon, Tuna, Sardines (Omega-3 Fatty Acids)
The American Heart Association recommends eating fish at least twice a week because it contains vital omega-3 fatty acids. These good fats help the body function properly and may slow cognitive decline by 10 percent, studies show.
“The main concept is that a diet rich in Omega 3 fatty acids creates BDNF (brain derived neurotrophic factor), a protein between nerve cells that helps increase the strength between connections,” said Michael Gonzalez-Wallace, author of “Super Body Super Brain.” Trout, mackerel, and herring are also good choices, and taking a fish oil vitamin can also help your body obtain this much-needed nutrient. (more…)
By Bob Greene for TheBestLife.com
You already know that eating fatty foods can cause you to pack on pounds, but a recent study suggests that simply seeing fatty foods can lead to cravings that can result in weight gain.
In the study, researchers at the University of Southern California showed 13 obese women images of different foods–both healthy (fruits and veggies) and not-so-healthy (hamburgers, cookies and cakes)–as well as non-food photos. They then asked the women to rate their hunger level and desire for sweet and savory foods. During the experiment, researchers did an MRI scan of participants’ brains. The researchers found that the brains’ reward and appetite control centers lit up when the women looked at the images of fatty foods.
Eating or drinking while being exposed to these types of images—it’s just like nibbling while you’re watching TV or browsing Pinterest, for instance—seems to worsen the effects. In the study, researchers gave the women a sugary drink of glucose (similar to a can of soda) or fructose (another sweetener), to sip while looking at the various images. After slurping down both drinks, women felt hungrier and had a stronger desire for sweet and savory foods. Fructose seemed to do this even more so than glucose. (more…)
When I was told that there could be another type of diabetes all I could do was cringe. With the rate at which diagnosis of type 2 is rising, adding one more type to mix is an overwhelming thought.
Type 3 diabetes was first discovered in 2005. A study from Brown University has linked that eating too much sugar has an effect on brain function. Insulin resistance means that circulating insulin is not being used the way it should to get glucose into cells. If the brain does not receive the energy and nourishment it needs, it begins to deteriorate, and those deteriorating brain cells can result in confusion and memory loss. Over the long term, more permanent memory loss could progress to Alzheimer’s disease.
The nutrition recommendations to help prevent type 3 diabetes are the same as they are for type 2, which include eating sugar in moderation, managing your weight, and eating smaller portion sizes. More studies will need to be conducted to confirm that type 3 diabetes is a separate form of diabetes versus a complication of type 2 diabetes. (more…)
Certain diets can change a person’s lifestyle. For examples, vegans live by a moral code that they will not have any animal product in or on their body. A popular diet that has made headlines in the past years is the raw food diet, which is the process of eating only raw fruits, vegetables, and some meats. Raw food dieters can cook the fruits, vegetables, and meats but at temperatures below 115 degrees Fahrenheit.
The raw food diet has received praise for being an effective weight-loss diet. It is not very hard to understand why the raw food diet is an effective diet. Dieters are eating foods with few calories yet they are getting plenty of vitamins, minerals, and enzymes. But, sometimes cooking raw food can boost the number of nutrients in foods.
A new study published in the Proceedings of the National Academy of Sciences found that those on a raw food diet could be starving their brain from much needed calories. Our resident dietitian, Mary Hartley, RD, shared her opinion on the study, saying it “was done to add support to the theory that speculates that the shift to cooked foods was responsible for the evolution of primitive creatures into modern humans.” (more…)