Mealtime can provide opportunities to connect with someone experiencing memory loss and tap into deeply rooted memories. “If you’re going to make your father’s favorite meal, think about how you can delve into it as an experience,” Aguirre says. Dr. Kramer notes that several senses associated with cooking and eating dishes, including smell and taste, are closely related to memory. Both the olfactory bulb, the main receiving center for smell, and the insular cortex and frontal operculum (also called the gustatory cortex), responsible for perception of taste, are closely connected to the amygdala, an area involved in emotional learning. The olfactory nerve, which conveys the sense of smell to the brain, is also close to the hippocampus, one of the most important brain structures for memory. And the combined effect of smell and taste—what neuroscientists who study this field call “flavor”—can be especially powerful at conjuring long-held memories charged with emotion, says Joel Salinas, MD, MBA, FAAN, assistant professor of neurology at NYU Langone Health and chief medical officer at Isaac Health, a clinic in New York City for brain health and memory problems.Favorite Meals May Trigger Memories in People with Dementia – https://www.brainandlife.org/articles/food-may-trigger-memories-in-people-with-dementia
Here’s a lesson in the need to read the original study. I found this statement from the researchers:
The 2 study groups were very similar with respect to baseline characteristics. The participants had a low dietary fiber intake (9 g/d), which is in line with observations by others (11.7 g/d) and well below recommended levels (25.0 g/d).14 This may be a contributing factor to the bowel movement problems experienced by the participants. Eight-Week Supplementation With Bifidobacterium lactis HN019 and Functional Constipation – https://jamanetwork.com/journals/jamanetworkopen/fullarticle/2824333
IMO the low dietary fiber intake in this shitting study leads me to think the entire study results were…crappy.
Scientists from the University of South Australia measured blood samples from 172 middle aged adults, finding a strong link between low magnesium levels and high amounts of a genotoxic amino acid called homocysteine. University of South Australia. “Low magnesium levels increase disease risk.” ScienceDaily. http://www.sciencedaily.com/releases/2024/08/240812123307.htm (accessed August 13, 2024).
Journal Reference:
Varinderpal S. Dhillon, Permal Deo, Michael Fenech. Low magnesium in conjunction with high homocysteine increases DNA damage in healthy middle aged Australians. European Journal of Nutrition, 2024; DOI: 10.1007/s00394-024-03449-0
Whole grains, dark green leafy vegetables, nuts, beans, bananas, avocados and dark chocolate are magnesium-rich foods.
In a randomized control trial over a five-year period, investigators divided the cohort of 153 patients with hypertension into three groups:
Study participants adding 2-4 cups of base-producing fruits and vegetables in addition to their usual daily food intake
Study participants prescribed NaHCO3 (acid-reducing sodium bicarbonate, which is common baking soda) tablets in two daily doses of 4-5 650 mg tablets
Study participants receiving standard medical care from primary care clinicians
The results of the study show that both fruits and vegetables and NaHCO3 improved kidney health, but only fruits and vegetables, and not NaHCO3, reduced blood pressure and improved indices of cardiovascular disease risk.
The trial supports fruits and vegetables as foundational hypertension treatment to reduce chronic kidney disease progression and cardiovascular disease risk.
Elsevier. “Eating more fruits and vegetables to reduce dietary acid lowers blood pressure and improves kidney and heart health in patients with hypertension.” ScienceDaily. http://www.sciencedaily.com/releases/2024/08/240806131316.htm (accessed August 11, 2024).
Journal Reference:
Nimrit Goraya, Nicolaos E. Madias, Jan Simoni, Maninder Kahlon, Nazan Aksan, Donald E. Wesson. Kidney and Cardiovascular Protection Using Dietary Acid Reduction in Primary Hypertension: A Five-Year, Interventional, Randomized, Control Trial. The American Journal of Medicine, 2024; DOI: 10.1016/j.amjmed.2024.06.006
I had two cups of fruit in my breakfast bowl this morning.
Effects of Genetic Risk on Incident Type 2 Diabetes and Glycemia: The T2D-GENE Lifestyle Intervention Trial – The Journal of Clinical Endocrinology & Metabolism, dgae422, https://doi.org/10.1210/clinem/dgae422
The researchers found that people in the high resiliency group were less anxious and depressed, less prone to judge, and had activity in regions of the brain associated with emotional regulation and better cognition compared to the group with low resiliency. “When a stressor happens, often we go to this aroused fight or flight response, and this impairs the breaks in your brain,” Gupta said. “But the highly resilient individuals in the study were found to be better at regulating their emotions, less likely to catastrophize, and keep a level head,” added Desiree Delgadillo, postdoctoral researcher and one of the first authors.
The high resiliency group also had different microbiome activity than the low resiliency group. Namely, the high resiliency group’s microbiomes excreted metabolites and exhibited gene activity associated with low inflammation and a strong and healthy gut barrier. A weak gut barrier, otherwise known as a leaky gut, is caused by inflammation and impairs the gut barrier’s ability to absorb essential nutrients needed by the body while blocking toxins from entering the gut.
Resilience is the capacity to remain flexible and adaptable while facing life’s challenges. It is a complex concept involving traits, environmental factors, and a learned capacity that comes from experience. https://positivepsychology.com/what-is-resilience/
The researchers found signs that a high-fat, low-fiber diet may increase inflammation in the gut that prevents it from naturally suppressing tumors. The cells of young people with colorectal cancer also appeared to have aged more quickly — by 15 years on average — than a person’s actual age. That’s unusual, because older people with colorectal cancer don’t have the same boost in cellular aging.
In a randomized-controlled trial, people who followed a time-restricted diet lost about the same amount of weight as people who ate the same diet without the time restriction, according to a study published Friday in Annals of Internal Medicine…nutrition experts Krista Varady and Vanessa Oddo of the University of Illinois wrote in an editorial accompanying the study. “Using a controlled feeding design, Maruthur and colleagues show that TRE is effective for weight loss, simply because it helps people eat less.” It’s cutting calories—not intermittent fasting—that drops weight — https://arstechnica.com/science/2024/04/its-cutting-calories-not-intermittent-fasting-that-drops-weight-study-suggests/
It has been established that the human gut microbiome affects cholesterol levels, and previous research has pointed to microbial enzymes that might be involved. A 2020 study2 identified a bacterial enzyme called ismA that can convert cholesterol into coprostanol, a lipid that is excreted instead of absorbed by the body. People whose gut bacteria made this enzyme had lower cholesterol levels in their blood than did those who did not. This study was published by the same research group — led by gastroenterologist and microbiologist Ramnik Xavier at the Massachusetts General Hospital in Boston — that is responsible for the new finding. Until now, it was not clear which bacteria produced enzymes that metabolize cholesterol.
For the current study, the researchers analysed microbial genomes in stool samples from 1,429 participants in a long-term study of risk factors for cardiovascular disease. The team found many gut-bacteria species, including those in the genus Oscillibacter, that were correlated with lower cholesterol levels. The researchers confirmed their results in participants in two independent studies.
According to a study published in BMC Medicine, men who ate the most plant-based foods had a 22 percent reduced risk of colon cancer, compared with those who ate the least. Eating a plant-based diet increases consumption of fiber and antioxidants associated with cancer prevention, while simultaneously avoiding the compounds in animal products linked to cancer risk. It has long been known that people who avoid meat are at reduced risk.
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