subject: What's Left For Us To Eat? [print this page] Eat more meats, fish and dairy productsEat more meats, fish and dairy products. They are rich in vitamin B 12; and according to a study published in the journal Neurology, a B 12 deficiency is associated with thinking and memory problems, as well as brain shrinkage. Adequate levels of B 12 are necessary to protect the brain's myelin sheath. When it's damaged, impulses transmitted along nerve cells slow down. Another study published in Neurology found people who tended to eat B 12-rich foods were less likely to develop Alzheimer's - and more likely to remember fortified cereals are also a good source of vitamin B 12.
Coffee decreases women's risk of depression. A study published in the Archives of Internal Medicine followed 50,000 women - average age 63 - for 10 years, comparing the number that developed depression with the amount of caffeine they consumed. Eighty percent of the caffeine was from coffee, 12% from tea and 5% from sodas. The more coffee the women drank, the less their risk of depression. Some reduction was seen with 1 cup daily, 2-3 cups reduced the risk 15% and 4 cups or more reduced the risk 20%. Considering 20% of women are diagnosed with depression, may their homes be "coffeehouses".
And there's another reason to eat chocolate. Previous studies have shown dark chocolate reduces blood pressure, lowers insulin resistance and helps prevent blood clotting. Now a study published in the Journal of the American College of Cardiology has linked chocolate to a lower stroke risk. In a study of 33,000 women ages 49-83, those who ate the most chocolate - an average of 2.3 ounces weekly - had a 20% lower stroke risk than women who never or rarely ate chocolate. However, eat dark chocolate. It contains more flavonoids, which suppress cholesterol oxidation. It also contains less sugar - which was a "dark secret".
There's even reasons to eat more sweets of every kind. In a study published in the Journal of Personality and Social Psychology, 55 undergrads were randomly given milk chocolate, a bland cracker or nothing. Then they were asked to help a professor. Students given chocolate were likelier to help. In another study 55 undergrads rated 50 foods by sweetness, sourness, bitterness, saltiness and spiciness and also answered questions about their agreeableness. It seems liking sweets was linked to higher levels of agreeableness - of being friendly, cooperative and compassionate. For people with a sweet tooth these studies hit the "sweet spot".
