Researchers have narrowed down the task of warding off Alzheimer’s disease into a simple one — eating more fish.
In a new study, 260 people with an average age of 71 were followed to see how much fish they ate and how it was prepared. The results showed those who ate baked or broiled fish on at least a weekly basis were much less likely to develop Alzheimer’s disease or mild mental impairment.
Even thought it's not Friday, I decided to treat myself to a baked fish dinner with a copious amount of malt vinegar on the side. Dressing a breaded piece of fish with malt vinegar is a taste I came to later in life and now really enjoy.