'Eating leafy greens might lead to fewer brain proteins associated with Alzheimer’s disease'
According to a new study performed by RUSH University in Chicago, people who eat green leafy vegetables, fruit, whole grains, olive oil, beans, nuts and fish may have fewer proteins in their brains linked to Alzheimer’s disease than people not eating these foods.
Researchers looked at how closely people followed the MIND and Mediterranean diets. Although similar, the
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