Now, those who are at risk of Alzheimer’s and other mental problems can make up their mind to choose cooking manner for their favorite recipes with fish. That is baked or broiled method not fried.
Researchers in a recent study said that non-fried fish may boost brain health,then protect against Alzheimer’s disease. The reason is because eating baked and broiled fish — but not fried — helps to preserve gray matter neurons, strengthening them in areas of the brain deemed critical to memory and cognition.
As we know, Omega-3 Fatty Acids rich in fish that allow better blood flow to the brain is found much in fish. Omega-3s also decrease inflammation in the brain and can guard the brain from the amyloid plaques that are believed to be the cause of Alzheimer’s. And study practiced the best method to enhance Omega-3s is baked or broiled but not fried.
That is the study by Cyrus Raji of the University of Pittsburgh Medical Center and colleagues. He and the associates scanned brain on 260 healthy adults and examined whether there was a relationship between the amount of gray matter and their risk of developing Alzheimer’s over the next five years.
Accordingly, the gray matter known as a key part to maintaining a healthy brain would be larger at those who ate baked or broiled fish at least once a week than those who did not. Moreover, more fish consumption can help us enhancing measuring thinking abilities, intellectual mental.
The researchers also found that regardless of age, gender, physical activity routines, and/or educational achievement, race or weight, those who ate baked or broiled fish had larger mass in the hippocampus, precuneus, posterior cingulate and orbital frontal cortex regions of their brains.
A simple choice for daily diet but bring much benefits later. Baking, broiling or steaming, your fish is still delicious with these method but not fried too frequently.