Being Mindful About Feeding the Brain

A while back, I worked at a beautiful senior living facility. It had an excellent reputation as one of the best in the county. Sons and daughters would bring their elderly parents there to live because it was clean and bright, and the surroundings very inviting. The place had wonderful caregivers. They offered graduated levels of assistance for the residents so that if they needed more or less care, it was available.

In the time I worked there, I met many seniors with the beginnings of memory loss, Alzheimer’s Disease, and dementia. Often within 6 months, we could see a noticeable decline in these residents’ mental ability as the diseases advanced. Medications would be added to their daily regimens, to no avail.

Meals at the facility were of the typical American type: lots of refined white flour, sugar, meats, gravies, cheeses, overcooked vegetables, minimal fruits, and desserts. The kitchen manager was a lovely lady who did her best to please everyone. I had read that nutrition could make a difference for people with these illnesses, so I spoke with her.