Enhance Your Brain With Your Diet

If only human body is an electronic, we’d simply add a chip to enhance our brains. But human brain is a bit more complex than even the most advanced machine, upgrading human memory requires slightly more effort.

 What is memory?

At its simplest level, memory is a mental activity for recalling information that has been learned or experienced. It involves receiving, retaining and retrieving data—much like our computers. You might think of the process as “the 3Rs of memory”:

 Does memory naturally decline with age? If so, why?

Some forms of memory do decline with age. As we grow older, there is a concomitant decrease in blood flow to the brain, and less efficient oxygen and protein metabolism. There are memory problems that are directly related to illness, injury, and emotional causes, such as: stroke and neurochemical damage.

 What role does diet play in memory enhancement?

What you eat makes a definite difference in your ability to process and recall information. Fruit is a fine fuel for the brain. It stimulates memory power and positive effects that makes the brain function rapidly. To stimulate your brain functions you better eat a lot of fresh fruits. The effect fruit has on your brain is that it makes you think faster and recall information more easily.

 

  • Antioxidants, for example, touted for their overall immune-boosting properties, are also key brain boosters, because they improve the flow of oxygen through the body by fighting free radicals.

 

  • Eating foods that are rich in fiber and nutrients also helps you resist and combat disease that can affect your memory. Some of the best Vitamin C-rich, memory-enhancing fruits and vegetables include: Black currants, blueberries, sweet potatoes, and asparagus. B vitamins are similarly critical.

 

  • Red foods, which contain beta-carotene (a precursor of Vitamin A), also stimulate, strengthen and increase body temperature and circulation, which increases energy. Red foods affect your muscles, adrenal glands, bladder, lower limbs, spine and reproductive centre, making them ideal for combating fatigue, fever, colds, etc. Psychologically, red foods ease depression, promoting a positive attitude, which aids memory.

Key red foods include:

Watermelon, strawberries, cherries, tomatoes, red cabbage, radishes.

  • Good oils, such as olive and flax, also buffer our brain (which is composed of fat) against memory loss because they contain omega-3 fatty acids. This can also be found in oily fish.

 

  • Iron: The symptoms of iron deficiency include irritability and diminished mental alertness. Studies show that when the iron level of students increases, they concentrate better and learn better. Iron is necessary for healthy brain tissue and for adequate neurotransmitter function.

 

  • Eat brain friendly carbs: These are those foods with Low Glycaemic Index, which include: Dairy products like Peak milk and Three Crowns, Cereals and grains, Fruits and vegetables like apples, oranges and grapes.

 

  • Proteins in the diet affect brain performance because they provide the amino acids from which neurotransmitters are made. Two important amino acids, tryptophan and tyrosine, are precursors of neurotransmitters, the substances from which neurotransmitters are made.

 

Identify Brain blockers:

  • Refined white sugar, White flour, especially in combination with cheese: This forms a sticky substance in the intestines that costs a lot of energy to digest. A lot of blood has to be sent to the digestive system so it cannot be sent to your head.
  • The combination of proteins (meat) and starch (potatoes) makes your brain dull. These two foods are burnt in a different way. It will cost your body more energy to burn them together than apart from each other.

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