The Best Memory Trick? Going Vegan!
December 3, 2013 Dr. Neal Barnard Health and Nutrition, Plant-Based, Vegan
There’s a new World Memory Champion on the block. Last night, Jonas Von Essen, a 23-year-old from Sweden, achieved the highest score in the history of the World Memory Championship. Essen has wowed audiences with his ability to memorize the order of an entire deck of playing cards in about 30 seconds. Following his unprecedented victory, the winner had just one thing on his mind: finding a vegan cupcake. It’s no surprise that a memory champion would be eating plant-based foods, especially if he wants to keep his brain sharp long-term. Studies have shown that a healthful diet can impact your memory. In fact, foods high in vitamin E—such as almonds, walnuts, and even broccoli—can reduce dementia risk by as much as 70 percent. If you’re looking for a sweet treat that will also help your brain, try a handful of blueberries. Fit for a champion, blueberries are rich in brain-boosting anthocyanins. Add them to your oatmeal—or whip up a batch of our Blueberry Buckwheat Pancakes. There may be only one World Memory Champion, but we can all strengthen our brain with a diet full of fruits, vegetables, whole grains, and legumes. Blueberry Buckwheat Pancakes Serves 2 to 4 These whole-grain pancakes drizzled with pure maple syrup make for a delicious and hearty breakfast. Blueberries and aluminum-free baking powder add a delicious and healthful touch. *Note: Aluminum’s role in the brain remains controversial. However, because aluminum has been found in the brain of Alzheimer’s patients, it pays to err on the side of caution. Avoid uncoated aluminum cookware and read labels when buying baking powder, antacids, and processed foods. 1/2 cup buckwheat flour 1/2 cup whole-wheat pastry flour 2 teaspoons flaxseed meal 1 teaspoon aluminum-free baking powder* Pinch of sea salt 1 cup rice milk 1 cup fresh blueberries 1-2 teaspoons safflower oil, to brush the skillet warmed maple syrup, for drizzling In a medium bowl, combine the buckwheat flour, whole-wheat pastry flour, flaxseed meal, baking powder, and salt. Whisk briefly to blend. Slowly stir in the rice milk and stir just until the lumps disappear. Gently fold in the blueberries. Heat a cast-iron griddle or skillet over medium heat, then lightly brush with a little of the safflower oil. Add enough batter to form a 4-inch pancake and cook until the edges look dry and bubbly, about 2 to 3 minutes. Gently flip the pancake and cook on the other side until golden, about 2 to 3 minutes. Serve hot, with warmed maple syrup. Per pancake: 82 calories, 2 g protein, 16 g carbohydrate, 3 g sugar, 1 g total fat, 13% calories from fat, 2 g fiber, 112 mg sodium Recipe by natural foods chef Christine Waltermyer, C.H.H.C. Breakfast Smoothie Serves 2 (Makes about 3 cups) 1 very ripe banana (with plenty of brown speckles) 2 cups frozen fruit (such as berries, mangoes, strawberries, banana, orange, and pineapple) 1 cup nondairy milk (almond milk or soy milk) Combine all the ingredients in a blender. Start your blender on the lowest setting and slowly crank it up as the smoothie starts to puree. If you start with your blender at high, you’ll end up with smoothie splattered all over the top of your blender and probably will have to stop your blender several times to get the smoothie ingredients to rest back on the blades. Once you’re up to optimal speed, blend for about 2 minutes to get everything smooth. Per smoothie or 1 1/2 cup serving: 190 calories, 2 g protein, 46 g carbohydrate, 35 g sugar, 2 g total fat, 9% calories from fat, 5 g fiber, 79 mg sodium Recipe by Jason Wyrick; Power Foods for the Brain by Neal Barnard, M.D.
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