Eat This Food Once a Week for a Better Memory and Healthier Brain
Having a few more “senior moments” lately? Forgotten where your keys are a few too many times this month? Walk into a room and wonder why you came in? They happen to all of us, and we joke about them with our friends, but for those concerned about getting Alzheimer’s or dementia, these moments are no laughing matter. However, new studies on Alzheimer’s prevention are coming out with some interesting suggestions – one of which is to eat more fish.
UCLA resident radiologist, Dr. Cyrus Raji, lead research that found that people who eat fish regularly have bigger, stronger, healthier brains, which protects against Alzheimer’s and dementia.
How often do you need to eat fish to reap the benefits? Just once a week.
But there’s a catch to ordering the catch of the day: While any kind of fish is beneficial, the benefits tank when the fish is fried. Nix the fish sticks.
Cultures with more fish-heavy diets around the world, like the Japanese, have significantly fewer cases of Alzheimer’s disease. But it’s not just the fish intake, it’s the entire lifestyle. Alzheimer’s has been linked to obesity, high blood pressure, high cholesterol and diabetes – which can all be controlled through diet and exercise.
Here’s one of my favorite fish recipes. You’ll be amazed at how delicious salmon is with a hint of vanilla!
Garam Masala-crusted salmon with mint-yogurt sauce
Ingredients: salmon fillets with skin on, 1 whole vanilla bean, extra-virgin olive oil (EVOO), garam masala, Greek yogurt, mint, fresh greens, figs (optional).
- In a pan, heat EVOO with 1/2″ fresh vanilla bean, infusing the oil over medium heat.
- Coat a salmon filet in garam masala liberally, and place it in the pan, flesh-side down, with the oil and vanilla.
- Sear the salmon, then flip and finish cooking skin-side down.
- Pro-tip: You know the salmon is perfect when it begins oozing out white all over.
- Mix a tablespoon of Greek yogurt with fresh torn mint.
- Plate the salmon over fresh greens (with quartered figs if they’re in season), and top with a dollop of yogurt sauce.