As we push beyond the 40-year mark, we detect slight physical changes. Maybe eyesight isn’t as keen. We have difficulty keeping up with that two-year old grandchild, or even our teenager. What other changes draw our attention? Along with our bodies reminding us of creeping age, our brains no longer function as we would like. We notice subtle decreases in our ability to recall names of people or events. Maybe forgetting a friend’s name is far into the future, but for many, by the time 50 rolls around, remembering facts and faces could require more effort.
The 60s may send attacks of panic as we go from room-to-room and wonder why we are there. While memory losses occur with advancing years, many can be slowed and become less frequent. What can we do?
Someone recently asked me if any foods are directly related to health or disease conditions. Well, yes. Let’s start with memory (See “Part 1: Can Diet Affect Memory?” and “What’s On Your Mind?”).
An article published in Neurology on December 20, 2017 reported the effect of green leafy vegetables on the aging brain. Researchers found that one serving daily of green leafy vegetables helped slow cognitive decline―that’s thinking and remembering. For the approximately 1,000 participants over a period of almost five years, that lone serving was equivalent to being eleven years younger mentally compared to those who rarely or never ate their spinach or similar greens. However, eating greens does not guarantee slower brain aging, but it does suggest an association between the two.
And what are the best choices? Spinach, kale, and collards seem to top the list. As a side note, if you have a yard, kale grows easily among flowers or shrubs. The curly type adds a nice touch to the landscape. Kale prefers a sunny location. Generally, plants die down during the hot summer season but revive in the fall to produce until frost. If you live in an apartment, try sowing seeds in planters or pots. You can enjoy this healthy food for salads or cooked as a vegetable serving. It’s great mixed with other types of greens or in many entrees.
Growing your own kale gives you the option of omitting pesticides and harmful chemicals. To harvest, clip or pinch stems close to the base of the plant. Within several days or a week, new leaves will produce enough for another harvest. While other green leafy vegetables are good, I find kale the easiest to grow. Before using wash thoroughly and remove any thick stems. Store in the refrigerator in a covered plastic container (not bag) for a few days. To leave in the refrigerator longer, place in a covered container and wait until ready to use before washing. This food is not only rich in antioxidants to help the brain, it is also high in vitamin A and other nutrients that are part of a healthy diet.
While green leafy vegetables aren’t the only foods to thwart aging brains, it is one easy way. Try adding to your diet, regardless of your age. It’s wor
th a try.
FOOD FROM THE GARDEN 