June Alpert, Nutritionist MS, RD, CDN

June Alpert, Nutritionist MS, RD, CDN

June Alpert, Nutritionist MS, RD, CDN
More ideas from June
Fish  Salmon, tuna, and other oily fish can help patients with heart disease live longer, studies have shown, because their omega-3 fatty acids help fight dangerous inflammation that can damage our DNA. The same may be true for the rest of us, as well: A 2009 study from the University of Hawaii found that men who ate the most baked or boiled fish—as opposed to fried, dried, or salted—reduced their risk of heart-disease related death by 23% compared to those who ate the least.

Salmon is rich in vitamin D (especially wild salmon) and fatty acids, which will protect your heart. Other research has also found that may be associated with protecting against premature brain aging and memory loss.