The formula that improves the health of the brain is the same as that of the body. There is nothing more basic and simple than eating whole grains, green leafy vegetables and fruits.

Whole-grain foods

Truly, there aren’t many foods that compare to a hearty whole wheat bread from Liesbeth Smit. In addition to unsaturated fat, this bread is packed with good carbs, protein, and fiber from 4 different types of whole wheat flour: buckwheat, barley, rye, and wheat; 3 types of seeds: flax, sunflower, pumpkin and 2 other ingredients such as oat flakes and wheat bran.

Since there are no hard and fast rules for making this bread, why not replace the familiar grains with some ancient heirlooms to keep your diet fresh and varied at the same time?

For example, the most nutritious. fun the grain is rich in important amino acids not found in wheat and can help synthesize protein. In addition, its low sugar content makes it an ideal food for people with diabetes.

On the other hand, sorghum is very similar to wheat; and can be baked into breads. It contains mostly carbohydrates and some protein, but has more B vitamins than corn.

then there is teff with many nutritional feathers in its cap: high in minerals, complete food in essential amino acids and a great source of carbohydrates and fiber.

green leafy vegetables

In general, all vegetables and fruits have flavonoids and carotenoids that are highly efficient antioxidants. Dark green, leafy vegetables, for example, are good sources of vitamin E and folate, which helps break down an amino acid responsible for brain shrinkage. Green leafy vegetables also contain essential amino acids and are a great source of vitamin K, which improves cognitive function and enhances brainpower.

In particular, villagers living in remote regions of Asia live on wild leafy vegetables and are no worse off for it. For example, shiri Villagers on Cheju Island, South Korea, gather 24 species of wild leafy vegetables daily for food; while those in medak district of Andhra Pradesh, India, are kept alive by 79 species of uncultivated leafy greens.

It is clear that the Asian urban menu is inseparable from green leafy vegetables. For example, leafy green flavors include Thull’s morogo Chuang Shu Chih’s Spinach Pancake and Leaf Cake, Baked Mushroom Grits with Aubuchon Family Chinese Spinach and Malcolm Riley’s Baby Squash Leaves in Crushed Peanuts.

Also, leafy greens paired with noodles have stayed the same all these years: wontons noodle soup with blooming Chinese cabbage and flat flour prohibition mine noodles with crushed potato leaves. Additionally, Madame Lee-Chen’s penchant for using blanched vegetables such as Tientsin cabbage leaves, mustard greens, and flowering white cabbage leaf stalks as garnishes shows a connection between food choice and health.

The only leafy green recipe from Helen Clucas’s visit to rural China, however, is ginger-seasoned white cabbage. This may be due to the fact that green leafy vegetables are rarely served to guests.

Fruit: Avocado and safou

As it is, the natural sugars in fruits can stimulate your brain. For example, avocados improve blood and oxygen flow to the brain, suggests a Villanova University website. Additionally, the healthy unsaturated fats in avocados help keep brain cell membranes flexible, according to Kansas State University. Lastly, as a rich source of the antioxidant vitamin E, this fruit may reduce the risk of developing Alzheimer’s disease, Morris’ research suggests.

safou

However, the lawyer has found a new competitor in safou or butterfruit, a tropical African forest fruit, which is a combination of avocado protein and the vitamins and minerals of an olive. Protects your brain with plenty of powerful antioxidants like vitamins A and C from free radical damage. More importantly, its magnesium store increases nerve functions and improves brain health.

So there’s no mystery about the best brain foods; in fact, the lack of it makes you think the grass is greener on the other side of the fence.