Leafy Greens for a Younger Brain
Maybe your trips to the supermarket produce section are limited to grabbing a few tomatoes, bananas, apples and an onion or two for a basic selection of fruits and vegetables. Or maybe you find yourself skipping the farmer’s market, or your garden is limited to a basic selection of tomatoes and flowers. You may want to change your habits, as ignoring the colorful palette of leafy greens that are available to you could be a real mistake.
Research performed at the Rush University Medical Center in Chicago found that in a study of 1,000 older adults, those who ate at least one serving of leafy greens each day experienced a slower decline in memory and thinking skills than those who did not. And the difference they found was not insignificant, either. On average, it was equivalent to being 11 years younger in age.
As the oldest age groups in the United States continue to grow, there also continue to be sharp increases in the percentages of people living with dementia. Since treatments for dementia are lacking at this time, effective strategies for the prevention of dementia are necessary. A daily serving of leafy green vegetables may be a simple and effective way to promote brain health and preserve your cognition.
There are plenty of choices available. Collard greens, mustard greens, turnip greens, kale, spinach, romaine lettuce, arugula, chard, bok choy, and more, are all excellent choices. One serving for any of these is equal to two cups raw, or one cup cooked. Eating them raw or lightly steamed preserves the most nutrients, but even fully cooked will offer a significant nutritional boost.