Miracle Food Slashes Alzheimer’s Risk 50%

When I was growing up, I didn’t know anyone with Alzheimer’s.

These days, it’s rare NOT to know some afflicted with this disease.

And according to research, the number of folks affected by this devastating condition is going to more than double in the next few decades.

But you don’t have to be the next victim.

Because researchers have discovered that a certain miracle food can SLASH your risk of developing Alzheimer’s by a whopping 50%!

And it tastes great, too!

Mild cognitive impairment is the middle stage between “normal” cognitive decline and Alzheimer’s.

It’s characterized by more subtle memory loss or forgetfulness, and problems with issues like language, attention, and visuospatial abilities.

Once you’ve got MCI, chances are you’re well on your way to having full-blownAlzheimer’s.

But according to a study published in the Journal of Alzheimer’s Disease, researchers have found a way to reduce the risk of MCI by 50%.

And all you have to do is eat more mushrooms!

For the research, scientists gave 600 senior citizens one simple task: eat two portions of cooked mushrooms per week. (A portion was about ¾ of acup.)

Whether they ate shitake, oyster, golden, or white mushrooms, the results were the same…

Regularly eating mushrooms provided dramatic protection for the brain.

This particular study didn’t look into how mushrooms produced these effects, but previous studies give us clues, and they all point to a key compound in mushrooms called ergothioneine.

People who suffer from mild cognitive impairment are known to have lower levels of ergothioneine. And previous studies have shown that a deficiency in ergothioneine can be a risk factor for Alzheimer’s.

And since humans can’t make it on their own, we have to rely on food sources. Mushrooms offer the perfect solution.