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Dietary Choline May Help Reduce the Effect of Aging on the Brain

Increased dietary intake of choline may be related to better cognitive performance and protection against memory loss, according to new research.

The study – published in the American Journal of Clinical Nutrition – points towards correlation between memory and dietary choline – found in such as saltwater fish, eggs, liver, chicken, milk and certain legumes, including soy and kidney beans – after researchers found that people with high intakes of choline performed better on memory tests, and were less likely to show brain changes associated with dementia.

The researchers, led by senior researcher Rhoda Au of Boston University School of Medicine, USA, said that their results do not mean that choline is the answer to staving off Alzheimer’s disease, but noted that the findings do add to evidence that nutrition plays a role in the aging of the brain.

However, Au cautioned against looking to any one nutrient as a magic bullet against dementia.

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A Chicken Dish Out of Provence

Ingredients

1½ pounds boneless skinless chicken thighs, cut into 2-inch cubes
Salt and freshly ground pepper
2 tsp herbes de Provence or a 2-tsp combination of chopped fresh rosemary, thyme and basil
3 tbsp olive oil
4 ounces thickly sliced smoked ham, cut into 1-inch dice
1 large red onion, cut into 1-inch dice
2 zucchini, cut into 1-inch dice
2 tablespoons thinly sliced garlic
1/4 cup white or rosé wine
1 cup chopped tomatoes
1/2 cup chicken stock
1/2 cup chopped black sun-dried olives
1 bay leaf
2 tablespoons finely chopped parsley

Method

  1. Preheat oven to 400ºF. Season chicken cubes with salt, pepper and 1 teaspoon herbes de Provence.
  2. Heat olive oil in a large frying pan over high heat. Working in batches, brown chicken for 2 minutes per side or until lightly browned and almost cooked through. Remove to an ovenproof baking dish and reserve.
  3. Add ham, onions, zucchini, garlic and remaining herbes de Provence into the pan and sauté until vegetables are browned and tender/crisp (about 3 minutes). Add wine and bring to a boil, then add tomatoes, stock, olives and bay leaf and bring to a boil. Simmer for about 2 minutes, then pour over chicken. Season with salt and pepper to taste.
  4. Bake for 15 minutes or until chicken is cooked through. Sprinkle with parsley.

Source: The Globe and Mail


“Ham and eggs: a day’s work for a hen; a lifetime commitment for a pig.”