Fish Found to Protect Against Alzheimer's

Fish belongs in the category of foods that make you rnsmarter. But, according to a brand new study, it also rnbelongs in the brain protection category. Because people rnwho eat fish, cooked in these two ways, may be reducing rntheir risk of Alzheimer's disease. Researchers found that people who eat baked or broiled rnfish every week can boost their brain health and lower their rnrisk of Alzheimer's and mild cognitive impairment (MCI). It is believed to be the first ever study to directly link fish rnconsumption with brain structure and Alzheimer's risk. Just rnone serving of fish a week (lower than the generally rnrecommended amount of two) led to better preservation of rngray matter in the brain areas where Alzheimer's disease rntends to strike. Alzheimer's is an incurable, progressive brain disease that rnslowly destroys memory and cognitive skills. More than rnfive million Americans may have it. In MCI, memory loss rnis present but to a lesser extent than in Alzheimer's disease. rnBut MCI often leads to Alzheimer's disease. So, to that study. Researchers took 260 healthy adults and rngathered information on fish consumption. Of them, 163 rnate fish on a weekly basis; the majority one to four times rnper week. The researchers then tried to determine if rnpreserved gray matter linked with fish consumption rnreduced Alzheimer's risk. When gray matter volume is rnhigher, the brain is stronger, healthier. So, they found that consuming baked or broiled fish was rnpositively associated with gray matter volumes in three key rnareas of the brain. It reduced the risk for MCI or rnAlzheimer's by almost five-fold. Essentially, the fish promotes stronger neurons in the rnbrain's gray matter by making them larger and healthier. rnThe results also demonstrated increased levels of cognition rnin people who ate the fish. This included working memory, rnwhich allows people to focus on tasks and commit rninformation to short-term memory. Working memory is rndestroyed by Alzheimer's. But people who ate fish each rnweek had higher levels of working memory. One note to tartar sauce lovers: fried fish (the hallmark of rnfish and chips) was not shown to boost brain volume or rnprotect against cognitive decline. So, boiled or baked it is. rnFor more on the wrong fish to eat, read the article.Visit for more information.:-http://www.doctorshealthpress.com/