the brain, especially in the summer when it sometimes “melts” from the heat, brake and some food. What, said the dietician Elena Solomatina.
according RP.Ru in addition to harmful doctor primarily included TRANS fats that make the cell membrane rigid. They are produced in the transfer liquid vegetable fats into solid state in the production of certain foods, e.g. foods, margarine, cheap confectionery, mayonnaise.
Also dangerous fast carbs (sugar, pastries, pasta, bread), leading to accumulation of fat in the body. The extra weight makes it insensitive to insulin. As explained by the nutritionist, glucose remains in the blood and destroys the blood vessels. In these places gets cholesterol, and atherosclerotic plaque develops. Eventually the brain loses the necessary amount of oxygen and nutrients.
In the black list included salinity, canned foods, salted fish, sausage products, because salt retains liquid, which leads to swelling of tissues and walls of blood vessels, is disrupted the free flow of blood and develops high blood pressure. Excess salt in the body gives the brain fully fed. To preserve the clarity of thought necessary to exclude from the diet of everything that contains preservatives, flavorings and dyes. Such products can be identified by the long period of storage.
What will it help to improve brain work? To this end, the doctor recommends to make meals frequent and fractional, after the drop in the level of glucose in blood the brain receives less energy. You need to drink more water and drinks without caffeine content. In the daily diet should be the foods that contain OMEGA-3. It could be oily fish, legumes, Flaxseed, Chia seeds, linseed and camelina oil, cod liver oil.
the menu should include whole grains, dairy products, nuts containing vitamins group B. a Couple of times during the week, it is advisable to eat red meat, it contains a lot of iron, as well as Turkey, dairy products, mushrooms, sunflower seeds are rich in tryptophan. Useful buckwheat (it has a lot of magnesium) and seasonal fruits with antioxidant properties. “But those fruits and vegetables that are traded not in season (e.g. strawberries in winter) use is not seen”, – said Elena Solomatina.
