2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
About sixty percent of the human brain is made up of fat. To maintain a normal state of your brain, you need to get enough fat from your diet. However, not every fat is suitable. Some damage the brain.
Trans fats and fats, rich in hydrogen, exacerbate inflammation in the body, which in turn can damage delicate brain tissue.
These unhealthy fats are found in fried foods, pastries, lard, margarine, baked goods and processed and cooked foods.
Healthy fats keep the internal parts of brain cells flexible, which helps memory and other messages from the brain to pass easily between cells. Omega-6 and Omega-3 fats are important for brain health.
A normal diet, when it includes essential fatty acids at all, usually contains fat found in meat and poultry or sometimes in nuts and seeds. Most of these fats are omega-6 fatty acids.
Omega-6 fatty acids have the highest concentration in corn and sunflower oil and saffron oil. However, you are not just what you eat - you are what eats what you eat.
This means that if you eat meat or poultry fed corn or other cereals high in Omega-6, you are also indirectly consuming a lot of Omega-6 fatty acids.
The best sources of Omega-3 fatty acids are flaxseed or oil, walnuts and walnut oil, some algae, oily deep-sea fish, especially wild salmon.
Docosahexaenoic acid (DHA) is a type of omega-3 fatty acid that builds much of the inside of brain cells and keeps them flexible enough for memory to pass from cell to cell.
It also facilitates the transmission of nerve signals within the central nervous system and protects the energy centers of cells called mitochondria from damage.
Among the fish species that contain large amounts of this Omega-3 fatty acid are mackerel, sardines, tuna, salmon, lake trout and herring.
However, some of these fish are victims of mercury contamination, and numerous studies have linked mercury to the development of Alzheimer's disease.
That is why it is important to avoid swordfish, shark and tuna. Salmon raised in fishponds are also often high in mercury, and also often contain traces of antibiotics and are lower in omega 3 fatty acids.
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