Nutrition: How Greens Delay Brain Aging

According to research from Rush University Medical Center in Chicago, simply adding one daily serving of green leafy vegetables can slow brain aging by a decade. I did a newsletter earlier this year about this very research, but I felt it bore repeating since approximately 5.8 million Americans of all ages have Alzheimer’s. This alarming statistic includes an estimated 5.6 million people age 65 and older and approximately 200,000 individuals under age 65 who have younger-onset Alzheimer’s.

In last week’s post I shared how brain health affects literally every aspect of our lives and health. While eating a leafy green salad a day may not be the total answer to this disturbing trend, why would we not include such a simple, easy step to improving our overall health?

Maybe you won’t eat a salad daily but there are so many other ways to include healthy greens in your meals. I share quite a few ideas in the newsletter referenced above. You can also make a wonderful, delicious pesto from any greens you have, not just basil. I’ve made pesto with spinach, kale, arugula, chard, parsley and combinations of all of the above! Pesto is not just for pasta either. I use it as a topper for my morning eggs – scrambled or omelet – on chicken, fish or meat and as a sandwich spread in lieu of the usual mayo or mustard.

Would you be willing to begin including a serving of leafy greens daily if it can protect your brain health?

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About amusico

I am a holistic health coach and independent nutritional consultant. All my coaching plans are based on my 3-D Living program and a big part of that are the Youngevity Products and Supplements I proudly offer! Visit my website at http://www.threedimensionalvitality.com and learn more about the products and my coaching plans!
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9 Responses to Nutrition: How Greens Delay Brain Aging

  1. J.D. Wininger says:

    How does that old saying go Ms. Ann? “An ounce of prevention is worth a pound of cure.” Well, maybe a few ounces of salad. I’m assuming cooked (not overcooked) spinach or turnip greens will count?

    • amusico says:

      Absolutely Jim!! In fact some veggies are more bioavailable cooked and with a healthy fat, like carrots! So cooked greens definitely provide plenty of health benefits.

  2. Holly Scherer says:

    MMMM, now you’ve got me craving arugula. I bet it’s great in pesto!

    In the months when we’re not eating from the garden, we always have huge tubs of organic mixed greens in the refrigerator. We love having something fresh alongside more comforting winter soups and meals.

    Great tips in the newsletter. Can’t wait to experiment with some of your suggestions.

    • amusico says:

      That’s a wonderful strategy Holly. Always great to pair the comforting winter foods with something fresh! As always thank you for sharing your thoughts.

  3. L. Macri says:

    Thank you for sharing this piece! I can learn so much from you, amusico!

  4. Debbie W. Wilson says:

    Wow, Ann, that is an encouraging report! Yes, I certainly would.

  5. Pingback: Nutrition: How Greens Delay Brain Aging — 3-D Vitality | News on Natural Remedies, Good Sleep and Good Health

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