Beat Memory Loss With Nutrition

Many people resign themselves to memory loss, thinking it an unavoidable part of the ageing process

However, research has now shown that there is a great deal that can be done and that we do not necessarily need to accept that our memory will falter as we age.

Of course, anyone can experience moments of memory loss at any age, but it is thought that fully 10% of us will develop the irreversible condition known as Alzheimer's disease. Research into dementia continues, but we already know that specific nutrients contained in certain foods can really assist in keeping the brain elastic and our memory unimpaired.

Best of all, we do not need a prescription in order to benefit from these wonderful substances.

Research conducted at the University of Illinois, for example, has found that a substance called luteolin can greatly aid in the prevention of brain inflammation, which can lead on to dementia and Alzheimer's. Luteolin is found in abundance in vegetables such as celery, carrots and green peppers, as well as in extra virgin olive oil, thyme, and chamomile tea.

Another study showed that choline, which is plentiful in organic free-range eggs, cauliflower, navy and soybeans, tofu, and almonds, is helpful in the production of the neurotransmitter acetylcholine. Low levels of this particular neurotransmitter are associated with Alzheimer's disease.

According to one study from the University of Exeter, older people who have low levels of vitamin D, the 'sunshine vitamin', are more than 4 times more likely to develop memory problems. Vitamin D is easily produced in the body when the skin is exposed to ultra violet B light, but it may also be taken in supplement form.

There is yet another nutrient that has been shown to reduce the risk of the neurotoxicity believed to be a major cause of Alzheimer's, and that is something called quercetin. Quercetin is found in blueberries, blackberries, apples, Concord grape juice, dark chocolate and turmeric.

Blueberries also provide a wonderful source of antioxidants and new research points to the role that they may play in memory improvement. Berries contain polyphenols, which research has shown can help brain function by preventing cell death, repairing damaged tissue, and stimulating new neural growth.

Also, researchers at Tuft's University have found that folate -- a nutrient plentiful in green leafy vegetables such as cabbage, spinach, collards, and spring greens -- can help reduce memory loss when regularly included in the diet.

When it comes to memory loss and Alzheimer's, one promising substance is something called curcumin - the active biological component in turmeric, a common ingredient of curry powder. It is turmeric that gives curry powder its yellow color and is commonly used in Indian cookery. Research in California and Italy has shown that curcumin and turmeric may play an important role in protecting against neurodegenerative disorders such as Alzheimer's disease. Research has also established that curcumin may assist in correcting the immune defects that have been observed in those with Alzheimer's.

Use food as your medicine if you are concerned about age-related memory loss. By eating the right foods and increasing your dietary intake of the valuable substances they naturally contain, you may well be able to retain your memory for as long as you live.

Peter Field is a Fellow of the Royal Society of Health and Member of the British Association for Counselling and Psychotherapy. For 1-2-1 therapy please visit his website: His unique Hypnosis-Slimming System is now available for download at :

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