Eating This Enhances Creative Thinking and Health

creative thinking

Creative thinking is a result of peak brain performance. An optimally functioning brain requires proper nutrition. When the brain is well nourished your memory is sharp, you are attentive and focused, and your creative juices flow as freely as the green tea pouring into your cup.

 

An important nutrient for creative thinking is Omega 3. Omega 3 provides the necessary building blocks for neurotransmitters, which help your brain build brain tissue. The omega 3’s in salmon play a role in preventing Alzheimer’s and other cognitive illnesses.

 

The carbohydrates found in whole grains break down slowly and provide hours of fuel to feed energy to your noggin. Whole grains are also beneficial because they improve circulation.

 

Antioxidants counteract the effects of stress, age, and free radicals on the brain. They help prevent degenerative diseases like dementia and Alzheimer’s while supporting cognitive functioning, particularly but not limited to aging.

 

Brain foods that increase creative thinking and ward off the degeneration of the brain include:

 

Cinnamon reduces inflammation to the brain. It also maintains blood sugar levels and is packed with antioxidants. Cinnamon increases memory, attention, focus, and recognition.

 

Blueberries are chock full of antioxidants that help prevent degenerative diseases, reduce memory impairment, and protect against oxidative stress.

 

Coffee has been shown to protect the brain and even boost cognitive functioning in mice. Both decaf and regular have the potential to ward off degenerative diseases like Alzheimer’s.[i]

 

Salmon has Omega 3’s which relaxes the brain, improves the memory, and prevents mental decline.

 

Green Tea has polyphenols known to prevent memory loss. The antioxidant properties of the polyphenols decrease neural loss. The catechins in green tea may improve referencing and working memory.

 

Sage has potent antioxidant and anti-inflammatory properties. It’s also capable of boosting memory.

 

Saffron is known to eliminate depression even when used in small doses. Taking saffron twice a day exhibits the same effectiveness as Prozac.[ii] Saffron has also been shown to improve learning and memory in mice.[iii]

 

Ginger prevents age-related diseases like Alzheimer’s and dementia. It also prevents inflammation of the brain and improves working memory, attention, and reaction time.[iv] Ginger can also help with headaches and mild migraines.

 

Eggs have vitamin A & D, folate, and choline, which regulates the brain.

 

Chocolate has flavonols which increase blood flow to the brain. It has been shown to improve spatial memory, attention span, reaction time, and problem-solving.  Similar results have been found among young women and the elderly. [v] [vi]

 

Whole Grains provide the brain with the energy it needs to function properly. The fiber in whole grains protects the brain from memory loss and cognitive decline.

 

Broccoli has folate in it which is known to prevent Alzheimer’s. It is also high in potassium which maintains a healthy nervous system and brain function.

 

Turmeric has curcumin which is helpful to the brain.  Curcumin prevents the plaque that leads to Alzheimer’s.  Turmeric also reduces brain inflammation which can lead to dementia and other illnesses.

 

These brain foods provide nutrition, energy, and protection to your brain to maintain optimal functioning. At these levels of peak performance, your brain can produce more creative insights. Feed your brain proper nutrition and watch your creative thinking flourish.

 

creative thinking

 

 

 

 

 

 

 

References:

[i] Carman, A. J., P. A. Dacks, R. F. Lane, D. W. Shineman, and H. M. Fillit. “Current Evidence for the Use of Coffee and Caffeine to Prevent Age-related Cognitive Decline and Alzheimer’s Disease.” J Nutr Health Aging The Journal of Nutrition, Health & Aging 18.4 (2014): 383-92. Web.

[ii] Akhondzadeh, Shahin, Najaf Tahmacebi-Pour, Ahamad-Ali Noorbala, Homayoun Amini, Hassan Fallah-Pour, Amir-Hossein Jamshidi, and Mousa Khani. “Crocus Sativus L. in the Treatment of Mild to Moderate Depression: A Double-blind, Randomized and Placebo-controlled Trial.” Phytother. Res. Phytotherapy Research 19.2 (2005): 148-51. Web.

[iii] Papandreou, Magdalini A., Maria Tsachaki, Spiros Efthimiopoulos, Paul Cordopatis, Fotini N. Lamari, and Marigoula Margarity. “Memory Enhancing Effects of Saffron in Aged Mice Are Correlated with Antioxidant Protection.” Behavioural Brain Research 219.2 (2011): 197-204. Web.

[iv] Saenghong, Naritsara, Jintanaporn Wattanathorn, Supaporn Muchimapura, Terdthai Tongun, Nawanant Piyavhatkul, Chuleratana Banchonglikitkul, and Tanwarat Kajsongkram. “Zingiber OfficinaleImproves Cognitive Function of the Middle-Aged Healthy Women.” Evidence-Based Complementary and Alternative Medicine 2012 (2012): 1-9. Web.

[v] Desideri, G., C. Kwik-Uribe, D. Grassi, S. Necozione, L. Ghiadoni, D. Mastroiacovo, A. Raffaele, L. Ferri, R. Bocale, M. C. Lechiara, C. Marini, and C. Ferri. “Benefits in Cognitive Function, Blood Pressure, and Insulin Resistance Through Cocoa Flavanol Consumption in Elderly Subjects With Mild Cognitive Impairment: The Cocoa, Cognition, and Aging (CoCoA) Study. ” Hypertension 60.3 (2012): 794-801. Web.

[vi] Field, David T., Claire M. Williams, and Laurie T. Butler. “Consumption of Cocoa Flavanols Results in an Acute Improvement in Visual and Cognitive Functions.” Physiology & Behavior 103.3-4 (2011): 255-60. Web.

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