Let’s face it—as we age, we’re all looking to preserve our minds as much as possible. And I love sharing simple solutions that may help. (Especially if it’s something other than exercise, which you’re probably tired of hearing me talk about by now…)
So today, I’d like to discuss an ongoing study out of Singapore showing that a couple of servings of mushrooms every week could cut your risk of mild cognitive impairment (MCI) in half. Here’s how…
Powerful plate-to-brain protection
The Diet and Healthy Aging (DaHA) study, as the name suggests, was designed to pinpoint dietary factors that boost longevity and cut risk of age-related chronic diseases, like dementia.
And it’s important to note that I’m not even talking about the exotic, medicinal mushrooms that I’ve discussed many times in the past. No, this research is on regular varieties of mushrooms you can get from any grocery store:
- White button
- Canned and drained button mushrooms
Researchers looked at dietary data from more than 600 Chinese adults over age 60—90 of whom suffered from mild cognitive impairment. And they found that just half a cup of mushrooms weekly was enough to significantly slash MCI risk.
And subjects who ate about 1.5 cups per week had their risk of MCI drop by a whopping 50 percent—even after accounting for other dietary factors.
As you might expect, subjects with MCI also had higher rates of high blood pressure, diabetes and stroke. So needless to say, this is one small (and delicious) change that delivers some serious bang for your buck.
How mushrooms work their magic
Mushrooms aren’t usually considered a superfood, like blueberries or kale. But research into their bioactive components clearly shows it’s high time we started thinking of them as such.
One of these compounds, ergothioneine, has particularly powerful antioxidant and anti-inflammatory properties, which can play a direct role in slowing cognitive decline.
But that’s just for starters. Other compounds in mushrooms—like hericenones, erinacines, scabronines, and dictyophorines—may also increase the generation of nerve growth factors. And block the production of Alzheimer’s-related substances like amyloid beta, tau, and acetylcholinesterase.
And on top of all of these benefits, mushrooms are also one of the few foods that actually contain vitamin D. (Tip: If you want to increase vitamin D content, sit your mushrooms out in the sun for a while before eating them.) Not to mention they also contain other key nutrients, including selenium and B vitamins.
Of course, no single food stands alone in the fight for your memory. So eating more mushrooms won’t make up for a lack of other brain-healthy foods in your diet. (And yes, that includes grass-finished red meat.) It’s also not a substitute for cutting out sugar, which is easily the most dangerous dietary threat there is.
Everything you eat—and don’t eat—counts where your health is concerned. Pardon the pun, but… please don’t forget that.
P.S. If you or a loved one is suffering from cognitive decline, Alzheimer’s or dementia, just remember that it’s not a death sentence. And when it comes to diet, I’ve created an entire brain-building regimen in my Drug-Free Protocol for Reversing Alzheimer’s and Dementia.
With the addition of supplement and lifestyle recommendations, this all-natural, innovative online learning tool will help restore and protect your memory, strengthen focus, and build a bigger, brighter brain—starting today. Click here to learn more, or sign up today. Your aging mind depends on it!
“Mushrooms May Cut Cognitive Impairment Risk.” Medscape Medical News, 03/20/2019. (medscape.com/viewarticle/910668)