Most of us accept memory loss as an inevitable part of ageing. But that’s not necessarily the case. In fact, for many of us, a large part of memory loss is caused by the brain having inadequate access to certain vitamins and minerals.
To store, access and transmit memories, the brain uses chemical messengers called neurotransmitters. To make these neurotransmitters, the brain uses certain nutrients derived from food. If you’re not eating the right foods, your brain can’t make the neurotransmitters required to store or access those memories; resulting in memory loss. What this means is that most of us may actually be able to improve our memory, with a few additions to our diet.
Your body uses fluid to transport nutrients to the brain. So even if you are eating the right nutrients, without enough water, they may not be reaching your brain. There’s been plenty of research to suggest that iron might be vital to an effective memory, but nothing quite as illuminating as a 2007 study published in the American Journal of Clinical Nutrition. The study, which saw 149 women with varying levels of iron in their blood perform a range of mental tests, found that women with sufficient iron levels could answer questions significantly faster, and answer correctly, than those who were iron deficient.
To store, access and transmit memories, the brain uses chemical messengers called neurotransmitters. To make these neurotransmitters, the brain uses certain nutrients derived from food. If you’re not eating the right foods, your brain can’t make the neurotransmitters required to store or access those memories; resulting in memory loss. What this means is that most of us may actually be able to improve our memory, with a few additions to our diet.
Your body uses fluid to transport nutrients to the brain. So even if you are eating the right nutrients, without enough water, they may not be reaching your brain. There’s been plenty of research to suggest that iron might be vital to an effective memory, but nothing quite as illuminating as a 2007 study published in the American Journal of Clinical Nutrition. The study, which saw 149 women with varying levels of iron in their blood perform a range of mental tests, found that women with sufficient iron levels could answer questions significantly faster, and answer correctly, than those who were iron deficient.