Eat Smart

They start preaching to us, “You are what you eat.” somewhere around first grade. I distinctly recall singing, dancing vegetables in a classroom film drilling that into my head. (The eggplant terrified me as a dancer then, it terrifies me as a veggie now.)

If we really think about it, how could what goes into our bodies NOT become a part of what makes our bodies up? Every bite we take will have some sort of impact on our hearts, skin, blood, hips, and everything in between. The point of impact that is fascinating me the most lately is the brain.

There’s a great article in the August issue of Psychology Today about this very subject.

The article points out that “(Food) gives our bodies the raw materials to build everything from noses to neurons and the ability to operate them efficiently. Some materials make for better outcomes than others…”

Exactly. You are what you eat.

Here’s a list of the top 8 “Smart” Foods. The description I’ve included relates only to the effect each has on our minds - they are, of course, also very beneficial healthwise.

1. Kidney Beans: Fiber fosters a steady supply of energy to the brain. (A very good thing.) This boosts neurotransmitters to improve alertness, memory and mood. The iron aids understanding and rationalization by making enzymes essential for neurotransmitter function. The B1 aids attention and memory.

2. Whole Wheat Bread: Ferulic acid is an antioxidant and prevents cognitive decline. Glucose provides energy and neurotransmitter components. Iron contributes to enzymes which are essential for neurotransmitter function. The Vitamin E is a brain antioxidant.

3. Apples: Epigallocatechin is an antioxidant that very well may prevent cancer. Quercetin is an antioxidant that preserves brain function and prevents Alzheiner’s disease.

4. Oranges: Carotenoid antioxidants preserve nerve-cell membranes and prevent vision degeneration. Vitamin C is a brain antioxidant and aids neurotransmitter production.

5. Red Grapes: Anthocyanin antioxidants preserve nerve cells and prevent cancer. Resveratrol antioxidant protects the heart and especially the brain.

6. Milk: Calcium influences neurotransmitter release. Carnitine prevents aging by boosting mitochondria. Mitochondria? “A spherical or elongated organelle in the cytoplasm of nearly all eukaryotic cells, containing genetic material and many enzymes important for cell metabolism, including those responsible for the conversion of food to usable energy.”

7. Fish: Omega-3 fatty acids protect the heart, lower cholesterol, preserve nerve-cell function, relieve depression and fight inflammation.

8. Red Pepper: Beta-carotene antioxidants preserve brain function.

If we’re going to eat, and we are going to eat, we might as well eat things that will help us live longer and live better, right? Right.

Joi
Buttermilk Press
Out of Bounds

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