In the News: You can cut your memory loss by up to a quarter with three oily fish meals a week
New research published in the medical Journal Neurology suggests that eating oily fish three times a week can cut the risk of memory loss and stroke by up to a quarter. Scientists found that eating fish three times a week led to a reduction in harmful brain lesions that can trigger Alzheimer’s disease and stroke. They also found that baking or steaming fish is more beneficial for brain health than fried fish and chips.
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on Wednesday, October 1st, 2008 at 3:40 am and is filed under Alzheimer's, Healthy Living, In the News.
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