Fish: Salmon, anchovies, mackerel, tuna Awash with nutrients, coldwater fish like salmon are a good source of omega-3 fatty acids, which play an important role in strengthening synapses in your brain, strengthening brain function and memory. One concern that many have about consuming fish are the levels of mercury that accumulate through the food chain and residing in salmon. To avoid contaminates, experts recommend eating wild salmon. Wild Salmon is also an excellent source of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), two potent omega-3 fatty acids that douse inflammation. Sardines, anchovies, and mackerel are also packed with brain-healthy omega-3s, but have lower levels of mercury that may be found in other fish. They’re easy to find canned in grocery stores and you can easily make them an ingredient in snacks and meals.
Posted on: Mon, 22 Jul 2013 05:24:12 +0000
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