Consistent reports have it that the brain is the most complex part of our body. It only weighs 3-4 pounds but it is composed
of neurons that controls our movements, sensations and thoughts, thus making it
way too important than we thought it is. That is why we should take good care of
our brain because some of your food choices could actually affect your memory
and cognitive abilities. Here are five foods you might want to avoid to have
healthier brain.
1. Tofu:
The soy controversy continues with a study that
found an association between high tofu intake and an increased risk of
cognitive impairment and memory loss, as researchers speculate that tofu’s
phytoestrogens might affect brain function.
NOTE: Tofu, also known as bean curd, is a food made by
coagulating soy milk and then pressing the resulting curds into soft white
blocks. It is a component in East Asian and Southeast Asian cuisines
2. Sodium:
While the debate about its effects on blood
pressure and cardiovascular disease rages on, a study found that high levels of
sodium intake paired with low levels of physical activity had a negative impact
on cognitive abilities. People with lower sodium intake paired with lower
physical activity levels showed slower cognitive decline than participants with
high sodium levels and low physical activity. Happily, this is a reversible
curse: regular exercise can counteract sodium’s negative effects on the brain,
as well as the cardiovascular system.
3. Trans Fats:
The stuff could hurt your memory, as
consuming more trans fat has been associated with difficulty remembering words!
NOTE: Trans fat is a type of unsaturated fat that behaves
like a saturated fat because of its chemical structure. It increases our risk
of heart disease by increasing the “bad” LDL cholesterol, while also lowering
the “good” HDL cholesterol in our blood.
4. Tuna:
It’s quick, it’s easy, and it’s packed with protein
for a post-workout meal. But your favourite fish could be impairing your mind.
According to a study from the journal Integrative Medicine, people who eat more
than three servings of species of fish that are high on the food chain — like
tuna, grouper, snapper, bass, swordfish, and shark — each week (or more than
four servings per month) are at risk for cognitive dysfunction. The culprit?
High levels of mercury!
NOTE: A tuna is a saltwater fin fish that belongs to the
tribe Thunnini, a sub-grouping of the mackerel family – which together with the
tunas, also includes the bonitos, mackerels, and Spanish mackerels
5. Saturated Fat:
Researchers at the University of Montreal
found that rat diets high in saturated fat (when 50 percent of all calories
come from an unhealthy fat, like palm oil or butter) impaired the functioning
of their brain’s mesolimbic dopamine system — the part that controls motivation
and wellbeing, and is often implicated in mood disorders, drug addiction, and
overeating.
NOTE: Saturated fat is a type of fat in food. Due to its
chemical structure, it is usually hard at room temperature. Saturated is found
in significant amounts in animal foods, such as the visible fat on meat and
chicken, butter, cream and full fat dairy products, and in plant foods like
palm and coconut oil.
6. Added Sugar:
Sugar-sweetened beverages such as sodas,
energy drinks, and sports drinks are by far the biggest sources of added sugar
in the average American’s diet. They account for more than one-third of the
added sugar we consume as a nation. Other important sources include cookies,
cakes, pastries, and similar treats; fruit drinks; ice cream, frozen yogurt and
the like; candy; and ready-to-eat cereals.
7. Fructose (HFCS):
According to researchers, too much
fructose intake can hamper how brain cells use and store the energy required to
process thoughts and learnings. They
said that high fructose alters the brain’s ability to learn and remember
information. It slows down the brain and memory functions.
8. Artificial Ingredients:
Artificial Ingredients are found
in processed foods. They are composed of preservatives, colorants, artificial
flavor, and texturants. Preservatives
are chemicals that prevent the food from rooting. Colorants are chemicals that
are used to give the food a specific color. Artificial flavor are chemicals that
give the food a particular flavor. Texturants
are chemicals that give a particular textures.
9. Salt:
A high salt intake particularly table salt can
cause cellular activation to be hypertonic, which can be a good thing but in
excess over time your body’s ability to relax and have proper fluid balance and
nerve transmission will be down regulated as a protective measure in the body.
10. Fast Food:
Fast food chains are known to be very
convenient especially in the cities where we reside and work, because they are
existing just along the corner. However, eating too much fast food has many
disadvantages to your health. Fast foods, such as French fries and burgers, are
high in trans-fat, saturated fat, sodium, sugar, etc.
People who eat fast foods more than four times a week can
risk a greater chance of having a heart disease because of intaking too much
saturated and trans fat found in fast foods.
Moreover, it can also cause stress and worse, brain drain.
loooolsss!!! funny enough i find myself doing most of them. There is no harm in learning though!!! We learn always...
Thanks 4 this article.
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