Brain health is an ever growing concern as people age. Alzheimer’s is the second most feared illness in America. What if we could help ward off the effects of this and other brain diseases? What if we could not only battle disease, but could also help increase everyone’s ability – young and old, to learn, reason, and remember things? Well guess what, we can. The science behind brain fitness provides exciting insights into how to maximize our brain health.
Here are the five pillars of brain fitness:
Pillar 1: Nutritional Guidelines
Proper nutritional habits are associated with better brain health (ratings like Guiding Stars can help you make better food choices)
- Decrease saturated fat (fats solid at room temperature) and sugar in your diet
- Increasing intake of antioxidants (found in beans, berries, apples, nuts, etc) & omega 3 fatty acids (including fatty fish, flaxseed, walnuts. sprouts, kale, etc)
Pillar 2: Stress Management
- Reduce cortisol, increase rest/recovery. Cortisol increases with stress. Elevated levels of cortisol interfere with the brain’s energy supply, the function of neurotransmitters, and helps increase free-radicals that damage brain cells. Reducing stress (through exercise, meditation, etc.) can help keep cortisol in check.
Pillar 3: Physical Exercise
- As little as 3 hours/week of cardiovascular can stimulate increases in Brain Derived Neurotropic Factor (BDNF), described as “Miracle Grow” for the brain
Pillar 4: Mental Stimulation
- Variety, challenge, novelty are essential to brain function. Just like our bodies responding to physical exercise, our brains respond to the challenge of mental exercise. What kinds of new, different things can you try?
Pillar 5: Social Interaction
- Create more opportunities to interact, build friendships. The more friends and daily interactions you have, the better it is for your brain function.
There you have it. The things we can take control of to enhance our brain health and function. Of course, as a Personal Trainer, I like to point out that pillars 2-5 can be found in a fun, friendly health club. So get to it. As the saying goes, “A mind is a terrible thing to waste… Read more »
Moroccan Pork Loin and Athenian Couscous Salad
Erin Dow
Guiding Stars Expert Chef
Guiding Stars Expert Chef Erin Dow balances three food worlds. As a mother of three young children, she’s fighting the battle every parent faces: how to keep her kids interested in the foods that keep them healthy. As the chef and owner of her catering company Eatswell Farm, she utilizes original recipes and techniques--focused on enhancing the enjoyment of locally-sourced ingredients--to best interpret the client’s vision. And as Consulting Executive Chef for Falmouth-based Professional Catering Services, a business specializing in production and backstage catering for concerts, she develops and executes menus that accommodate the strict nutritional requirements of the music industry elite. Erin and her family raise their own chicken for meat and eggs, have dabbled in pastured Narragansett turkeys, and have a very weedy but very large and productive garden.
Other posts by Erin Dow
Each year my friends Nancy and Andy raise a couple of pigs on their farm: one for their family and one for ours. Nancy’s 8 year-old daughter is a master pig scrambler, selecting the first piglet at the Monmouth Agricultural Fair and then we buy another one to round out the pair. They’re fed on culled fruits and vegetables from our gardens and the produce section of our local supermarket and natural grains provide them with the protein they need. It only takes three or four months for them to balloon from puppy-sized piglets to the 125 pound finished product. By the time the snow flies, the freezer is packed with the most wholesome pork we can source. It feels great to know that our food is raised humanely, naturally, and locally, and the finished product is super lean and tasty.
But using up that much meat—in addition to the chickens we raise and the local beef we buy—can be a challenge, and it inspires me to seek out new ways to keep it interesting. Eight or ten years ago I adapted a recipe from a cooking magazine for a Moroccan Pork Loin for my catering business; it’s an exciting way to spice up the tender but bland tenderloin and sirloin cuts of pork. After marinating in an easy olive oil and spice paste, the meat is cooked on a bed of sliced onions. And while the meat benefits from a soak in the spices, you can very well skip that step and do the recipe start to finish with good results and have a tasty and healthy meal on the table in about an hour.
Guiding Stars Web Community Specialist Jaica Kinsman provided the perfect foil for the Moroccan pork loin, a light, bright, and veggie-intense Athenian Couscous Salad, very similar to the Wheat Berry Salad we featured recently on this website but even easier to put together. The combination of the smoky cinnamon-cumin spice mix on the pork, the sweet onions that form the cooking base for the meat, and the colorful, tart, and texturally-exciting salad form a healthy and impressive dish that I wouldn’t hesitate for a moment to serve to any of my clients, let alone my family and friends… Read more »