Author: James Fishman

Here is one of the secrets of avoiding Alzheimer’s disease. Researchers who presented at the annual meeting of the Radiological Society of North America have found that if you exercise four times a week you can cut your risk of developing the disease. Using MRI data, researches have found that adults with mild cognitive impairment who exercise four times a week over a six-month period had an increase in brain volume.

And, people who participated in aerobic exercise had even greater gains than did those who stretched.

Dr Laura Baker, from Wake Forest School of Medicine (WFSM) in Winston-Salem, North Carolina said, “Even over a short period of time, we saw aerobic exercise lead to a remarkable change in the brain.”

Read more about the study to see more details.

Now here is a weird connection. Depressed teenagers are more likely to develop arthritis when they get older. Together, Swiss and German researched assessed 6500 teenagers to see what types of links they could find between mental illness and physical problems. They did find that certain physical manifestations can be tied to psychological issues.

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They found, for instance, that depression is often followed by arthritis and diseases of the digestive system; anxiety disorders are more common if the teenager already has heart disease; a link between epilepsy and eating disorders was found as well! The findings were published in PLOS One.

We all want our kids to eat more greens, and the fact that they don’t might actually not be their fault. A recent study conducted by the International School for Advanced Studies in Trieste, Italy and published today in the journal Scientific Reports shows that we are hard-wired to select red food over green. They found that our visual sense is the first one that we use to select our food.

As Raffaella Rumiati, the coordinator of the study and a Professor of Cognitive Neuroscience, explained

“According to some theories, our visual system evolved to easily identify particularly nutritious berries, fruits and vegetables from jungle foliage. We are visual animals, unlike others, dogs, for example, who depend on their sense of smell. We are particularly efficient at distinguishing red from green. It is mainly the colour of food that guides us, and our experiments show how. To date, only a few studies have been focused on the topic.”

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Interestingly, they found that the preference for red over green doesn’t translate to non-edible objects. Rumiati explained that “This means that the colour code of the visual system activates correctly only with food stimuli.”