In a compelling article today, the New York Times examines the link between a low-fat diet and memory loss to better determine whether or not a low-fat diet can contribute to memory loss. Dr. Richard Isaacson, the director of the Alzheimer’s Prevention Clinic at Weil Cornell Medicine and New York-Presbyterian, emphasizes that our brain and body cells need fat to survive.
It is important, Dr. Isaacson states, that good fats are eaten and trans fats are avoided. Monounsaturated fat, polyunsaturated and some saturated fats are healthy and essential for brain function. One unsaturated fat, omega three fish oil has been repeatedly shown to enhance memory and reduce inflammation.
While the clinic recommends a diet rich in fatty fish, such as tuna and mackerel, I strongly oppose such advice due to their high mercury content! Daily fish oil supplements and consumption of small fish once a week will suffice, as well as organic butter, grass-fed meat, and cheese.