It’s too bad there aren’t lobbying groups that represent specific foods, practices and supplements. If there were, I could sit back in my office and take meetings all day long. An advocate for wild Alaskan salmon might drop by one afternoon and fill me in on the latest news about the healthiest ways to cook this prized fish. Or maybe a cheerleader for magnesium could make an appointment to reinforce the case for including plenty of this essential mineral in women’s diet in order to discourage cardiovascular disease. I’d even welcome a visit from a good, old fashioned dentist touting dental floss as a way of boosting brain performance in seniors. But alas, this type of lobbyist simply does not exist. That’s why I often travel around (offline and online) to track down such information. I am, in essence, an unpaid lobbyist for all of these causes. Read more »

We all need reminders. There’s so much information to process these days that much of what we learn is often misplaced somewhere deep in the recesses of our minds. While scouring through my list of scientific resources, I was reminded of some previous topics that needed updating and perhaps more importantly, expanding. Many times I’ll focus on a specific function of a food, supplement or therapy. By revisiting these topics, I can paint a broader and more accurate picture of the full potential of these gifts that nature provides. Read more »

It’s a happy occasion when I can recommend something that is not only genuinely health promoting, but also pleasurable and simple to enact. Too often, eating a healthy diet can seem complicated and, even worse, not very enjoyable. When we remove all the “bad” things from our diets, sometimes a void is left. One solution is to turn up the volume on flavor by incorporating natural seasonings that are actually good for you. Adding fresh (or even dried) herbs and spices is one of best ways to increase levels of protective antioxidants in our daily routine. There’s also a little known secret contained in many of these savory plants: they’re actually powerful “phytomedicinals” (plant medicines) in disguise. Read more »

The distinctive yellowish color that is often associated with Indian and South Asian dishes is derived from Curcuma longa or turmeric. This rhizome (underground stem) is part of the ginger family, but it doesn’t possess the same pungent flavor or odor. Turmeric does however contain a group of antioxidant pigments known as curcuminoids. The primary curcuminoid is curcumin, a name often used interchangeably in alternative medicine when describing turmeric extracts. Read more »

Perhaps you heard or read about the recent news concerning caffeine and its purported effect on the prevention of Alzheimer’s disease. I know those headlines certainly caught my attention. I’m a frequent coffee drinker and regularly advocate the use of this roasted bean to promote wellness in most individuals. But rather than simply accept the current positive findings, I decided to dig a little deeper. I wanted to know: Does caffeine and, more specifically, coffee really afford any real world brain protection? Read more »

Last week I presented a case for North American ginseng (Panax quinquefolium) as a natural way to manage the common cold and flu. In the second part of my 2 part column on ginseng, I’ll focus primarily on another member of the Panax family known as red ginseng (Panax ginseng C.A. Meyer). Red ginseng is typically grown in China or Korea, and is marked by a six year growth cycle. In pre-scientific times, it was considered a virtual panacea, but its reputation has cooled considerably in the 20th and 21th centuries. In my own recent review of the medical literature, I’ve discovered what seems to be a renewed interest in the scientific study of ginseng. There were literally thousands of clinical and laboratory experiments to choose from. I’ve selected three specific health issues to illustrate the breadth and power of this comeback root. Read more »

The Alzheimer’s Project is a four-part documentary series and multimedia presentation currently airing on the cable network, HBO. It’s also available online for free for those who are not Home Box Office subscribers. This landmark event is a collaboration between HBO Documentary Films, the National Institute on Aging and the Alzheimer’s Association.

“Alzheimer’s is the second most feared illness, after cancer”. Those words appear on the screen during the second segment of the Alzheimer’s Project. Watching the incredibly intimate footage captured by the filmmakers will help every viewer understand why that is. But that’s only a very small part of the overall objective. What we find here is an attempt to present this mysterious disease through the eyes of the patients, their caretakers and the physicians who are desperately searching for a cure.
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I’m always on the look-out for ways to make my healthy lifestyle as interesting and mentally stimulating as possible. One way I do it is by listening to podcasts while exercising. It’s a great way to be entertained and learn something while conditioning my body.

A few days ago I came across a particular podcast by my friend, Jimmy Moore, that really got my wheels spinning. I listened with utter fascination and wondered what additional information I could find on the subject matter discussed. The topic of the program was the role that a much maligned fat could possibly have in reversing symptoms of Alzheimer’s disease and other forms of brain dysfunction.
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Throughout history mankind has sought to find novel techniques for improving the way the brain works. In more recent times, this quest was often a direct response to test taking in the academic arena and job performance in our professional lives. In both instances, we are often asked to mentally function at a peak level while under a certain degree of stress. There is new research about a common food that just may provide an added mental edge when we need it most.

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Alzheimer’s disease (AD). Those two words often provoke a fearful and visceral reaction in many people. I think part of the reason is that when AD strikes there’s really nothing much that can be done to strike back. Today’s blog reports on a new “medical food” that may help those diagnosed with AD to regain some control over their destiny. Read more »

Let’s face it, we are all affected both positively and negatively by the genes we inherit. Intelligence and overall brain function are no exceptions to this rule. But there are things that parents can do to help encourage optimal brain development in their kids. Today I’m going to focus on one simple strategy that can help ensure that nutrition plays a constructive role in shaping the minds of this and future generations. Read more »

The concept that aging inevitably brings about negative changes in our bodies and minds is widespread. Many people simply accept the “fact” that the physical body will weaken, eyesight will become blurry and the brain will no longer cooperate like it used to. To that I say: fight it! Accept what can’t be changed, but do whatever is possible to improve the things that are pliable. For example, we can and should adopt a philosophy that an aging brain can learn new tricks. Read more »

Time for a pop quiz. I’ll ask you a question and you select the answer that you believe is correct.

Question: What three foods have recently been associated with better mental performance?

a) fruits, whole grains and vegetables

b) coffee, fish and olive oil

c) chocolate, tea and wine Read more »