82 Comments
Mar 4, 2023Liked by Annie Fenn, MD

Four shares:

1. I borrowed Andrew E. Budson's, "Why We Forget & How to Remember BETTER" book from my amazing local library system recently! Thanks so much for recommending it. Not the typical "aging brain" kind of book, but, one filled with actionable memory tips, & reassuring science on how we remember, & what changes as we age. A WINNER!

2. Just made your Cranberry Bean & Sausage Stew AGAIN--IT'S SO GOOD!! But THIS TIME, I instead of using a higher sat fat & sodium plant-based sausage I used Bilinski's Organic Spicy Italian Sausage! And I haven't eaten any poultry for 15 years. Low fat, low sat fat & DELICIOUS!

3. Since you're going to be in Colorado--check out a local source for the "new" non-meat, real food made from mushroom roots, called Meati. My son picked up a couple packages while in CO & we taste-tested the "beef" cutlet. Seriously, it tasted just like flank steak. It's a very unique product with none of the usual junk ingredients.

4. I use soy or almond milk for cooking, but when it comes to yogurt or kefir I'm all for the organic, low-fat or non-fat REAL DAIRY Greek yogurts or organic kefirs. The plant versions offer minimal calcium or protein. I just don't see the point of them nutritionally, except for the ethical vegan reasons. I'm lactose intolerant & fermented dairy doesn't cause me any GI distress that a glass of milk would. Just my opinion.

Thanks for all the info you share!

Expand full comment
Mar 4, 2023Liked by Annie Fenn, MD

Here for ALL the brain health things, but really enjoy the recipes. Maybe some that are geared towards week nights, 30 min or less. Thank you for all you do!

Expand full comment
Mar 5, 2023Liked by Annie Fenn, MD

Does fasting improve brain health? I know people who only eat 2 meals a day and go 8-12 hours in-between. Just curious.

Expand full comment
founding
Mar 9, 2023·edited Mar 9, 2023Liked by Annie Fenn, MD

Hi Annie,

Everything I read here is interesting, not only the content you kindly and carefully search and bring to us, but the comments from my fellows are also rich on information and impressions. And I urderstand that specially me and Silvana we benefit in double from all of this, because of the struggle we have to do to absorb all this load of information in English, not our native language (building up on our cognitive reserve kkk).

If I am to choose what I like to see more here, I would refer to sientific articles and interviews with specialists and researchers. I know that science is running fast on nutrition and on the urderstanding of brain and mind, and I trust on your backgroud to search and select what to bring. (but don't hurry!! my reading is turtle pace kkk)

Expand full comment
founding
Mar 7, 2023Liked by Annie Fenn, MD

Hi Annie, I really love everything about BHK and how it all comes together for our deeper understanding of Brain health ... but if I had to pick my top favorites, it would be explainer type

articles, Definitive Brain Health Guides to products and homework. Appreciate all you do!

Expand full comment
Mar 6, 2023Liked by Annie Fenn, MD

I would love more plant based recipes! (I'm loving the cookbook so far - and just put the lasagna with spinach tofu "ricotta" in the oven for dinner tonight :-)

Expand full comment
Mar 5, 2023Liked by Annie Fenn, MD

I’d love summaries of recent studies on brain health and explainer type articles. That kind of information is so helpful for making good choices!

Expand full comment
founding
Mar 5, 2023Liked by Annie Fenn, MD

Annie, I loved this FAQ. I always learn something! For the future I’d love to see more open forum discussions. The one on books was great. I also appreciate being able to post questions for you and your other ambassadors! One question I have is how much Omega 3 fatty fish is optimal for brain health. For example, one serving of tuna and one of salmon a week? Also is there a fish oil supplement you recommend?

Expand full comment
Mar 5, 2023Liked by Annie Fenn, MD

Hi Annie! I love the informative articles, there seems to be so much to learn! Also some plant based recipes that provide a hearty meal for big appetites (you know who I’m talking about 😆). Thanks again for raising awareness and educating us!

Expand full comment
Mar 5, 2023Liked by Annie Fenn, MD

I would love to learn more about Choline and how to get good amounts of it from diet, as supplementing can be tricky. I understand one of the easiest ways is with egg yolks, but, like others, I struggle with high LDL (although not yet convinced that's the culprit). It's amazing how critical choline is to brain health. Interesting that long term use of anti-cholinergic drugs have been linked to dementia. Love what you do and thank you for all you do!

Expand full comment
Mar 5, 2023Liked by Annie Fenn, MD

I would like more articles that inform us of ongoing and recent brain health studies as well as articles that explain the science behind brain health. The recipes are a nice bonus. Thank you!

Expand full comment
Mar 5, 2023Liked by Annie Fenn, MD

I appreciate your knowledge and all that you share around brain health!

Expand full comment
Mar 5, 2023Liked by Annie Fenn, MD

I would like explainer type articles and plant based menu’s.

Also would like to know what pasta’s you recommend. Are gluten free chick pea pastas better than whole wheat?

Expand full comment
Mar 4, 2023Liked by Annie Fenn, MD

I am struggling to get in 1200 mg of calcium per day so was interested in your note, however was surprised to see oatmilk containing 300 mg per cup. The unsweetened version I bought contains 30 mg per cup. Is there a special kind that contains more? I find the small quantities that do add up, hard to track when dairy needs just three glasses per day. Is there a real downside to skim milk dairy? I get my fat through olive oil and avocado. Many thanks, Jill P.S. I love your newsletters!

Expand full comment
Mar 4, 2023Liked by Annie Fenn, MD

Thank you for all the good information in this latest newsletter! You answered some of the questions that I've had about different topics. Actually ALL your newsletters and your book are wonderful sources of information. I have referred relatives and friends to your website. Some have subscribed and/or ordered the book.

For newsletter topics, I like summaries of brain health research, recommendations for brands of ingredients (the one on Oils was especially helpful), and of course some easy recipes.

Could you do an in-depth discussion of yogurt? I've read that store-bought yogurt, organic or not, is not aged long enough for maximum growth of microbes. For the past 15 months, I have been making our yogurt with probiotic starter and letting it incubate up to 36 hours.

My last request would be a summary of the on-going research on vitamin K2. Are there benefits of this vitamin for brain health?

Thanks for all your help!

Expand full comment

Thank you for all the great information and congratulations on reaching a newsletter milestone! An aside: Cyd McDowell styled a feature that Eating Well did at my house a few years back for a Feast of the Seven Fishes. She’s the best. 🌟

Expand full comment