Foods to Eat to Help Prevent Alzheimer’s

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The National Institute of Aging said, the more knowledge you have on how to prevent the onset of AD, the less likely it will be for you to be diagnosed with the disease. It is now considered fact, and not simply speculation, that you can lower your odds of succumbing to Alzheimer’s disease by eating the right kind of foods every day.

In other words, having knowledge of what foods to eat for AD prevention can go a long way towards growing older with a healthy brain. So, check out the following foods and start adding them to your daily diet.


Regular consumption of milk provides the body with healthy amounts of glutathione.  Glutathione is a natural antioxidant that prevents oxidative stress.  If left unchecked, oxidative stress can cause damage to the brain.


Broccoli has three power nutrients needed by the brain for it to function optimally. These three nutrients are choline, folic acid and vitamin K. Choline is known to improve memory while vitamin K helps strengthen cognitive abilities. The folic acid content, as well as helping ward off any symptoms of Alzheimer’s, also helps prevent depression.


Eating a handful of blueberries is a very healthy way to snack. It not only helps you to lose weight, it will also do your brain a huge favor! Regular consumption of blueberries has been found helpful in delaying the symptoms of short-term memory loss.

This is because of its anthocyanin content. Anthocyanin compounds are responsible for the bright colors of vegetables and fruits. Experts from the University of Manchester discovered that eating bright purple fruits such as blueberries can help stave off the onset of Alzheimer’s symptoms.

The phytonutrients found in brightly colored fruits and vegetables have been shown to be capable of soaking up harmful iron compounds that can trigger the production of toxins. These toxins can have very harmful effects on health and heighten the risk of developing degenerative diseases such as Parkinson’s, Multiple Sclerosis and Alzheimer’s.

To prevent these iron compounds from causing damage an individual must ingest foods that function as iron chelators. Blueberries and other brightly-colored fruits and vegetables do a good job in chelating iron in our bodies.


Eggs are great sources of B vitamins, which help reduce the levels of homocysteine in the blood. Having high levels of homocysteine in the blood can increase a person’s risk of cognitive impairment, stroke and Alzheimer’s disease.

A study showed that older patients diagnosed with mild cognitive impairment were found to have less shrinkage in the brain after receiving high doses of folic acid, vitamins B12 and B6, compared to patients who only had a placebo.


A 2009 study showed that eating a curry dish which contains turmeric once or twice a week can help prevent the development of Alzheimer’s disease. This is because turmeric contains curcumin which has the ability to inhibit the spread of plaques in the brain, which is an occurrence commonly observed among Alzheimer’s patients.


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