Eat your carrots; you’ll see better in the dark. Don’t go swimming until an hour after you eat. Keep an onion in your pocket before going out in a sunny day. Some of the Grandma’s health advices are still being given out and acted upon. But today, they are also subjected to modern research and scientific scrutiny. And it turns out that some of them have stood the test of time.

Some of the things those old wives’ and hakeems intuited, perhaps through observation, have now been proven by scientists. One of the most resounding and authentic example of this is about Fish and the legends surrounding them. The creatures of the seas and oceans have always been believed to be “The Brain Food”. It was previously shown and is now a well established fact that consuming seafood is extremely vital in reducing cardiovascular diseases. But it is only now being considered scientifically correct that fishes even have a very significant role in the field of neurology and mental health.

Let us first examine the nutrients which fish actually have. Like other important nutrient sources such as meat, milk and egg, fishes have a high quantity of complete protein (with all essential amino acids). Though carbohydrate content of fishes is low but they have a very important role in providing Vitamin A and D which reduce the chances of many severe and widespread diseases. Moreover, fishes also provide a substantial amount of minerals such as zinc, iron, phosphorus, calcium, selenium etc which can be immensely handy in maintenance of the human body. But the big question is, “which is the nutrient present in fishes is chiefly responsible for making seafood, The Brain Food”?

Without keeping anymore suspense, here is the answer. It may sound a bit amusing, but our brain is largely composed of fat. Fats (10-12%), along with water (77-78%), are the primary components of brain cell membranes and the specialized tissues enclosing the nerves. The saturated fat that comes from meat and full-fat diary product is not what the brain cells require. They require special polyunsaturated fats especially omega 3 fatty acids found in fish, which are called Eicosapentenoic acid (EPA) and Docosahexenoic acid (DHA). Fishes get them from the algae they eat. (Some leafy green vegetables, as well as walnuts, flaxseed, and canola oil, contain shorter-chain omega-3s; these are not readily converted by our bodies into EPA and DHA.). Till now, various researches and experiments have been performed showing the positive impacts of these omega 3 fatty acids present in fishes, in ailment of many widespread and well-known mental illnesses.

The Rush Institute for Health Aging conducted a research studying the fish eating patterns of more than 800 individuals aging between 65-94 and the rate at which they developed Alzheimer’s disease within several years. The researches found that those individuals whose diet included at least one fish meal per week were significantly less likely to develop Alzheimer’s than those who never ate fish.

Another research studied 3,700 Chicago residents who were 65 and older. The residents took some simple tests of mental acuity three times in 6 years. The also filled out a questionnaire about the food they ate. It was found that the folks who ate one fish meal a week had a 10% slower annual decline in thinking. Folks who ate 2 fish meals a week had a 13% slower decline.

Another modern day problem is stress and depression. Numerous surveys and studies have shown that people with highest rates of fish consumption have the lowest rates of depression. The most prolific example is the Japanese who have the lowest level of depression and the reason is believed their diets which include a very high percentage of fish consumption. Surprising?

Keeping in eye the above mentioned benefits, it is extremely important for all of us to increase the seafood intake in our diet and to appreciate its importance. And the next time you plan your meal or visit a restaurant, be intelligent enough to choose The Brain Food.