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Brain Treats & Brain Protectors

You Need To Know This: Brain Threats & Brain-Protectors

Brain Treats & Brain Protectors

Foods/Items that cause a THREAT to your brain health include:

Saturated fats 

  • Dairy foods – such as butter, cream, ghee, regular-fat milk and cheese.
  • Meat – such as fatty cuts of beef, pork and lamb, processed meats like salami, sausages and the skin on chicken.
  • Lard.

Click here for more information about saturated fats.

Trans fats 

  • Cakes, pies and cookies (especially with frosting)
  • Biscuits.
  •  Breakfast sandwiches.
  • Margarine (stick or tub).
  • Crackers.
  • Microwave popcorn.
  • Cream-filled candies.
  • Doughnuts.

Click here for more information about trans fats.

Excess Iron 

Hemochromatosis is the most common form of iron overload disease.

Click here for more information about excess iron.

Excess Copper

High body copper burden can be responsible for disorders such as:

  • Hypotension
  • Heart Disease
  • Premenstrual Tension
  • Postpartum Depression
  • Paranoid and Hallucinatory Schizophrenias
  • Childhood Hyperactivity
  • Autism

Click here for more information about excess copper.


Just as cigarette smoke damages lung function and overexposure to UV rays will degrade your skin, aluminum is an attacker and its target is your central nervous system. Studies show that toxic metals contribute to brain diseases by producing oxidative stress and aluminum is one of the worst offenders. The prevailing belief around the world is that aluminum is linked to degenerative brain diseases such as Alzheimer’s, Parkinson’s, and other harmful brain diseases.

Aluminum is one of the most abundant metals on earth and it has permeated mainstream products to the degree that it’s virtually impossible to completely avoid exposure. However, you can take certain measures to reduce your exposure. They include:

  • Use glass cookware instead of aluminum.
  • Avoid hygiene products (antacids, deodorant) with aluminum hydroxide, natural substitutes are available.
  • Avoid processed and frozen foods, they containers can contain aluminum. Instead opt for fresh, organic fruits and vegetables, and foods with responsible packaging.

If toxic metal exposure is of concern to you, consider performing a toxic metal cleanse.

Click here for more information about the harmful effects of aluminum.


Foods/Items that PROTECT your brain and brain health include:

Vitamin E

It is a fat soluble antioxidant, which can be obtained only as a food supplement. The most widely known health benefits of vitamin E are protection against toxins such as air pollution, premenstrual syndrome, eye disorders such as cataracts, neurological diseases such as Alzheimer’s disease, and diabetes. Benefits of Vitamin E include:

  • Balancing Cholesterol
  • Fighting Free Radicals
  • Presents Disease Development
  • Repairs Damaged Skin
  • Thickens Hair
  • Balances Hormones
  • Helps PMS Symptoms
  • Improves Vision
  • Helps People with Alzheimer’s Disease
  • Improves Effects of Medical Treatments
  • Improves Physical Endurance and Muscle Strength

Vitamin E Sources According to the USDA, the RDA for vitamin E is 15 mg/day (22.5 IU). I recommend consuming 2-3 of these vitamin E rich foods daily:

1. Sunflower seeds
1 cup: 33.41 mg (220%)

2. Almonds
1 cup: 32.98 mg (218%)

3. Hazelnuts
1 cup: 20.29 mg (133%)

4. Wheat Germ
1 cup plain, uncooked: 18 mg (120%)

5. Mango
1 whole raw: 3.02 mg (20%)

6. Avocado
One whole raw: 2.68 mg (18%)

7. Butternut Squash
1 cup cooked and cubed squash: 2.64 mg (17%)

8. Broccoli
1 cup cooked: 2.4 (12%)

9. Spinach
½ cup cooked or about 2 cups uncooked: 1.9 mg (10%)

10. Kiwi
1 medium: 1.1 mg (6%)

11. Tomato
1 raw: 0.7 (4%)

Click here for more information about Vitamin E.

Beans and Chickpeas

Beans are full of B-vitamins that can help the body’s cells to protect energy and communicate with one another effectively. The B-vitamins can also help the body to “read” genetic code so that you are capable of functioning at your best.

Click here for more information about Beans.

The chickpea (Cicer arietinum) — also known as the garbanzo bean, ceci bean, channa or Bengal gram — is a legume of the family Fabaceae. Chickpeas are green when raw and turn brown when dried. This pulse has been cultivated for more than 7,500 years in the Middle East. There are many reasons why this legume is one of the oldest cultivated items.

Here are the 7 health benefits of the Chickpea:

  • Excellent Vegetarian source of Protein
  • Boost your Nervous system’s health
  • Reduce inflammation and boost memory
  • Help detoxify from sulfites
  • Decrease risk of birth defects
  • Help proper blood circulation
  • Aid Indigestion

Click here for more information about chickpeas.

Blueberries and Grapes

“Brainberries” is what Steven Pratt, MD, author of Superfoods Rx: Fourteen Foods Proven to Change Your Life, calls these tasty fruits. Pratt, who is also on staff at Scripps Memorial Hospital in La Jolla, Calif., says that in animal studies researchers have found that blueberries help protect the brain from oxidative stress and may reduce the effects of age-related conditions such as Alzheimer’s disease or dementia. Blueberry benefits also include:

  • Improved learning capacity.
  • Enhanced motor skills.
  • Creates a mental equivalent to younger ages.

Our Brain Health professionals recommend adding at least 1 cup of blueberries a day in any form — fresh, frozen, or freeze-dried. Click here for more information about blueberries.

Grapes contain powerful antioxidants known as polyphenols, which may slow or prevent many types of cancer, including esophageal, lung, mouth, pharynx, endometrial, pancreatic, prostate and colon. The resveratrol found in red wine famous for heart health is a type of polyphenol found in the skins of red grapes.

The ways to consume grapes are endless – from red, green and purple grapes to seedless grapes, grape jelly, grape jam and grape juice. And don’t forget wine and raisins!

This popular fruit’s history goes back as far as 8,000 years, when grape vines were first cultivated in what is now the Middle East.

Click here for more information about the benefits of grapes.

Green Leafy Vegetables 

Dark green leafy vegetables are nutritional powerhouses filled with vitamins, minerals and phytonutrients. They are rich in chlorophyll, which alkalinizes the blood, and fiber, which keeps the colon healthy. The USDA recommends eating one-half cup of green leafy vegetables each day to prevent nutrient deficiencies and serious illnesses. There are many varieties of edible green leaves, and they are most nutritious when eaten raw or lightly steamed.

Dark Green Lettuces include:

  • Romaine
  • Green Leaf
  • Arugula
  • Butterhead

Cruciferous Leafy Greens include:

  • Kale
  • Mustard Greens
  • Collard Greens
  • Cabbage
  • Broccoli

Spinach and Swiss Chard

Edible Green Leaves

  • Dandelion
  • Red Clover
  • Plantain
  • Watercress
  • Chickweed

Click here for more information about Green Leafy Vegetables.

Sweet Potatoes

Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus.

Sweet potatoes don’t have to take a long time to prepare. Cutting them into 1/2-inch slices and Healthy Steaming them for just 7 minutes not only brings out their great flavor but helps to maximize their nutritional value. And you can add cinnamon, nutmeg, and/or cloves for extra flavor and nutrition.

Click here for more information about Sweet Potatoes

Vitamin B12

Vitamin B-12, or Cobalamin, is the largest and most complex vitamin currently known to man. A slight deficiency of vitamin B-12 can lead to anemia, fatigue, mania, and depression, while a long term deficiency can cause permanent damage to the brain and central nervous system.

The benefits of vitamin B12 are vast and include:

  • Boosting energy
  • Reducing depression
  • Decrease sugar cravings
  • Lowering cholesterol and blood pressure
  • Protects against cancer
  • Reduces neurological and brain degeneration

Foods that are high in Vitamin B12 include:

  • Liver – Pate de Foie Gras, Chicken Liver Pate
  • Fish – Mackerel
  • Crab – Crayfish, Shrimp, Lobster
  • Fortified Soy Products – Tofu, Soymilk
  • Red Meats – Beef, Lamb
  • Low Fat Dairy – Reduced Fat Milk, Whole Locally produced unpasteurized Milk, Full Fat Yogurt
  • Low Fat Cheese – Mozzarella, Parmesan and Gietost, Tilsit, Feta
  • Eggs – Goose, Duck, Turkey, Quail, Chicken

Click here for more information on Vitamin B12.