Brain Healthy Pantry Items, Part 4: Nut Butters

Nuts (and by that we include legumes!) are one of our favorite brain-healthy foods, as eating nuts regularly can help reduce the risk of  neurodegenerative diseases like Alzheimer’s and Parkinson’s (they’re also important for heart health).  Nuts can be high in calories, but small daily amounts can be beneficial.  And, if you’re looking for different ways to enjoy nuts, then nut butters are a great option.  When it comes to varieties, you may think of peanut butter first, but almond butter and cashew butter are wonderful alternatives.

The specific nutrients in nut butter vary depending on the type of nut, but most nuts are good sources of healthy fats like omega-3’s and other nutrients like magnesium and vitamin E. In part 4 of this short video series, Dr. Annie Fenn shares the next item on her brain-healthy pantry list; nut butters, and shares why nut butters can either be a brain-health beneficial ingredient, or a nutritional disaster, depending on the ingredients.

As part of our NeuroReserve community, you know that diet is an important factor in strengthening our lifelong brain health.  But what’s the best way to start eating for brain health?  The first step is to surround yourself with foods that are known to be neuroprotective.  Making sure you have pantry staples on hand will ensure you can always prepare a brain-healthy meal or snack, even when pressed for time (or creativity) in the kitchen. You might also enjoy the rest of this video series, where Dr. Fenn talks about brain-healthy seeds, canned tomatoes, and miso paste.

Annie fenn, m.d.
Created by Annie Fenn, M.D.
Dr. Annie Fenn is a physician and chef who is dedicated to Alzheimer’s disease prevention. NeuroReserve is delighted to partner with Annie to be a part of our advisory team and also to develop brain healthy recipes for Brain Table. Annie is the founder of Brain Health Kitchen, an online resource providing innovative whole foods-based recipes and dietary recommendations that equip people to cultivate resilient, healthy, and nourished brains for themselves and their families. She’s also founder of the Brain Health Kitchen Cooking School, the only school of its kind entirely devoted to teaching how to cook through the lens of brain health. Annie is a frequent lecturer on the leading evidence regarding foods and dietary patterns that reduce the risk of dementia and cognitive decline. She believes that cooking is the best way she knows how, as a physician, to radically improve health.
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