Eating for Better Hearing
Your Diet and Hearing Loss
A recent study published in the American Journal of Clinical Nutrition indicated that diet may play a significant role in preventing hearing loss. According to Dr. Sharon Curhan, a researcher at Brigham and Women’s Hospital and co-author of the study, women who ate two or more servings of fish per week had a 20 percent lower risk of hearing loss. Researchers analyzed data from 65,215 women gathered between 1991 and 2009. The female participants self-reported on their diet as well as a number of conditions, including hearing loss. And, as it turned out, the type of fish consumed was not significant. The study showed that the women who consumed the most fish were the least likely to report hearing loss. While the researchers found an association between greater fish consumption
and hearing preservation, they have yet to prove a direct cause-and-effect relationship. Besides possible benefits for your hearing, cold-water fish — like salmon, sardines, mackerel, trout, and tuna — are excellent sources of one of the best proven nutrients for a healthy brain: omega-3 fatty acids. They have particularly high concentrations of docosahexaenoic acid (DHA) — the omega-3 that seems to provide the most brain benefits. Studies suggest that increasing your intake of DHA and other omega-3s may provide neuroprotection throughout your lifespan, from the womb to old age. In addition, vitamin D, a nutrient not found naturally in many foods other than fish, is crucial for proper brain
development and function. A study published in the Journal of Neurology, Neurosurgery, and Psychiatry compared more than 3,000 European men ages 40–79 and found that those with higher vitamin D levels were better able to process information during a neuropsychological test. They were also able to think more quickly than the men with lower intakes of this nutrient. Vitamin D also helps your body absorb the calcium you take in, promoting the healthy function of brain nerves.
Dr. Larry’s Favorite Brain-Healthy Recipe:
On Listening “Listen with your eyes as well as your ears.” –Graham Speechley The Sound of Laughter
Almond Orange Salmon
Ingredients This recipe packs a double dose of omega-3s by combining salmon and almonds. Cooking over low heat ensures a silky-textured salmon that’s never overcooked.
• *4 salmon fillets (6 ounces each) • *2/3 cup almonds, chopped • 1 tablespoon flat-leaf parsley, chopped finely (you can also use other herbs)
• Zest and juice of 1 orange • *4 teaspoons olive oil • Salt and pepper
*brain healthy ingredients
Directions
1. Bring salmon to room temperature by leaving it out on the counter for approximately 30 minutes. 2. Heat oven to 275 F. Place a baking rack in a sheet pan. 3. Combine orange zest, orange juice, almonds, parsley, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper in a small bowl. Set aside. 4. Put salmon fillets skin side down on the rack.
5. Drizzle each fillet with about 1 teaspoon of olive oil and sprinkle with salt and pepper. Place pan in oven and cook for 20 minutes. 6. Pat almond mixture onto salmon and return to oven for an additional 5 minutes, until nuts are toasted. 7. Salmon will be cooked through, although color will remain vibrant, and flesh will be soft.
Q: Why was the skeleton afraid to cross the road? A: Because he had no guts.
From: Offthemeathook.com
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