What is Brain’s Favourite Food?

What is Brain's Favourite Food?



We all know the saying “Tell me what you eat, and I will tell you who you are” right? 

Some people understand it very literally, and others exaggerate about it, but there is some truth and caution, at the same time, in this sentence.  For instance, certain food we eat can influence on our body’s energy and it can affect on our mood due to the chemical reactions it produces in the brain.

Numerous scientific researches show that the way we think, feel, learn and live are under the strong influence of the food we eat.  Brain is no different from any other organ in the body; it needs food to “work properly”. Brain is our body’s captain of the ship. The question is what we should eat to enhance and improve the brainpower.

 

Tomatoes

The most valuable antioxidant in tomatoes is lycopene that is important for the brain – it prevents dementia. You can consume tomatoes any way you wish: raw, cooked, or as juice, if possible homemade.

 

Tea

The best way to feel all the tea benefits is to brew fresh tea. Tea is rich in antioxidant called catechines that are important booster for the brain. On the other hand, be very careful because tea can be contra productive due to the amount of the caffeine in it.  Take no more than 3 cups a day.

 

Blueberries

High in  and low on the glycemic, blueberries, and other berries, are good protectors of the brain – they reduce the risk of Alzheimer’s disease. Moreover, berries improve learning abilities and memory. When eaten fresh they are the best anti-stress food. Do not take dried berries because its benefits are lost.

 

Garlic

Garlic is important because it has an antioxidant effect on the brain. You should know that peeled or chopped garlic has no nutrition value, so always go for the natural one.

 

Carrots

For its vitamin A, carrots are certainly beneficial for the eyes sight, but they are also very lucrative for the brain. Carrots contain luteolin that can diminish the inflammation when the brain capacity is reduced. These vegetables are responsible for the preservation of cognitive function – carrots slow cognitive aging. Dextrose and levulose in carrots remineralize the nerves and the brain.




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