Natural News for Women » Alzheimer’s

In the News: You can cut your memory loss by up to a quarter with three oily fish meals a week

Marilyn — Wed, 01 Oct 2008 03:40:05 +0000

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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In the News: Omega 3 may help reduce risk of Alzheimer’s

Marilyn — Tue, 01 Jul 2008 04:00:17 +0000

Researchers at Aberdeen University believe they may have found a major breakthrough in the battle against Alzheimer’s. They believe the disease can be fought with omega 3 oils, which can be found in seeds, nuts and oily fish, like salmon and mackerel. The researchers found that older people whose diets were high in omega 3 oils did far better in mental tests than those without the oils in their diet.

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Fat proof festive eating: how to keep the weight off this Christmas and have your healthiest New Year ever!

Marilyn — Sat, 01 Dec 2007 02:40:40 +0000

The Christmas/New Year celebrations are here once again. The pressure to indulge in family feasts, cooked breakfasts and festive drinking is immense. If you’re not sure how you are going to make it through the festive season without stuffing yourself silly read through the following steps to help you survive the Christmas calorie attack.

You’ll see that you can still enjoy all the goodies of the season, interleaved with some sensible eating, and not put on a stone and spend the next three months regretting everything. So start your celebrations here, with 12 healthy eating tips for the Christmas season…

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Ingredient Spotlight: Red Cabbage

Marilyn — Thu, 01 Nov 2007 01:20:16 +0000

Red cabbage is a member of the cruciferous family which also includes kale, broccoli and Brussel Sprouts. The cabbage that we eat today was developed from wild cabbage and was brought to Europe around 600BC and had been grown in Ancient Greek and Roman civilizations that had used cabbage for medicinal purposes.

Red cabbage is a rich source of calcium and also flavonoids. The flavonoids are responsible for the red colour and give the red cabbage its antioxidant benefits.
The antioxidant properties of red cabbage are six to eight times higher than …

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Omega 3 – the new secret weapon for battling Alzheimer’s

Marilyn — Tue, 09 Jan 2007 20:03:53 +0000

Alzheimer’s disease can be stopped in its tracks with a single daily pill scientists claimed this month.

According to their research published in the journal Archives of Neurology a daily dose of omega 3 fats may be able to stop the disease taking hold in the early stages. Omega 3 is available in supplements but found naturally in oily fish like salmon and mackerel and in nuts, seeds and leafy vegetables.

Quick Tip: Healthy Ageing

Marilyn — Tue, 09 Jan 2007 18:54:40 +0000

“Older people who exercise three or more times a week are less likely to suffer from Alzheimer’s and other types of dementia.”

- Annals of Internal Medicine,

April 2006