fruits and veggies

BOOST Your Brain With THIS Tasty Trick

It’s one of the hard truths of cognitive decline…

Once you realize you’ve got it, it’s often far too late to do anything about it.

Your doc might call it irreversible.

Heck, you might call it hopeless…

But now, you’d both be WRONG.

Because brand-new research out of the University of Georgia has just revealed the incredibly EASY and DELICIOUS trick to SLOWING or STOPPING debilitating cognitive decline…

And it’s as simple as keeping your plate colorful.

I’ll tell you what I mean in a moment, but first…

In the study, freshly published in the Journal of the International Neurophysical Society, researchers observed as more than 40 seniors supplemented with lutein and zeaxanthin – two of the many carotenoid pigments that give fruits and veggies their vibrant colors — and later performed a verbal learning test.

Participants were asked to recall word pairings they’d learned earlier…

And members of the carotenoid group blew everyone else OUT OF THE WATER.

They were able to complete the challenge using LESS BRAIN POWER than members of the placebo group!

It’s almost like their thoughts came easier…

Like their memories were freer…

Experts say that this slowed cognitive decline likely comes from the carotenoids triggering improved circulation to the brain.

And that makes COMPLETE sense given what we already know about these substances – namely, that they have anti-oxidant and anti-inflammatory properties that fight harmful oxidation and trap damaging free radicals, among other services.

Plus, another study shows that many people with Alzheimer’s disease or other cognitive impairment may actually be DEFICIENT in lutein and zeaxanthin.


I think not.

Now, I know I mentioned earlier that carotenoids are famously what imbue fruits and veggies with their vibrant colors… but here’s a curveball.

The best place to get them is actually EGGS! 

An article in the British Journal of Ophthalmology credits egg yolks with having higher amounts of lutein and zeaxanthin than well-known sources like corn, kiwi, zucchini, orange peppers, and spinach.

But don’t worry.

If you don’t like eggs, those other sources will do the job just fine. 

Load your meals up with as many colorful fruits and veggies as you can to get more diverse nutrients and healthful benefits over the long run. Just make sure to eat the veggies as close to raw as possible, because cooking and heating can cause a loss of antioxidants. 

Do you have feedback you want to share? Drop me a line:


Jack Taylor
Department of Research, Turapür Products

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