A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has conducted extensive research on the impact of vegetables and nuts on the brain and believes they help prevent Alzheimer’s Disease.
This is an excerpt from his recent post at The Food Revolution Network, an organization committed to healthy, sustainable, humane, and conscious food for all:
“Intake of saturated fats and added sugars, two of the primary components of a modern Western diet, is linked with the development of Alzheimer’s disease. There has been a global shift in dietary composition, from traditional diets high in starches and fiber, to what has been termed the Western diet, high in fat and sugar, low in whole, plant foods. What’s so great about fruits and vegetables?
“Plant-derived foods contain thousands of compounds with antioxidant properties, some of which can traverse the blood-brain barrier and may have neuroprotective effects by assisting with antioxidant defense…
“Accumulated evidence suggests that naturally occurring plant compounds may potentially hinder neurodegeneration, and even improve memory and cognitive function, as I’ve shared in my videos Preventing Alzheimer’s Disease with Plants and How to Slow Brain Aging By Two Years, as well as treat Alzheimer’s with spices such as saffron or turmeric (See Saffron for the Treatment of Alzheimer’s and Treating Alzheimer’s with Turmeric).
“Vegetables may be particularly protective, in part because of certain compounds found in dark green leafy vegetables. These compounds concentrate in the brain, and their consumption is associated with lower rates of age-related cognitive decline.”
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