The Fat We Want!

Studies have shown that what we eat affects how we feel, how we think, and how much energy we have. Memory, thinking, and attention are strongly influenced by food.

According to neurologist David Perlmutter (author of The Better Brain Book), “The standard American diet is a nightmare.” He goes on to say, “If I were to design a diet for the sole purpose of creating an epidemic of poor brain function, accelerated brain aging, mood disorders, and other neurological problems, it would be the one that most Americans are already following.” ( Page 62)

Believe it or not, the most important nutrient for the brain is fat because the brain is actually made up of fat. The problem is, if we eat a lot of unhealthy fats, we end up with an unhealthy brain.
Fats that support brain health are monounsaturated fats (found in foods like olive oil, canola oil, nuts, and avocados), and some forms of polyunsaturated fats, including the Omega 3 essential fatty acids which are particularly important for brain function. Omega 3 fatty acids can be found in cold water fatty fish, deep green leafy vegetables, some grains, and pumpkin seeds. Many people find it helpful to supplement their intake of these essential Omega 3s by taking fish oil capsules.

The fats to stay away from are saturated fats and trans-fatty acids. Saturated fats are found in meat and full-fat dairy products. We need protein in our diet, much of which comes from these sources, but limiting the amount of saturated fat to about 10 percent of our daily caloric intake is wise as saturated fat makes the brain cells sluggish. According to Dr. Permutter, a diet high in saturated fats can result in memory problems and moods disorders for individuals of any age. It is not just seniors who are having “senior moments” these days.

Trans-fatty acids are probably the worst fats for our brains and should be on our diet black list. These are found in nearly all processed foods (partially-hydrogenated vegetable oil or partially-hydrogenated vegetable shortening) and fried foods.
Trans-fatty acids are used to increase the shelf life of food, but inhibit our learning and performance because they make our brain cells rigid, tough, and slow. They keep cells from being able to get nutrients, make energy, and communicate with other cells.