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In memory of Mother: Preventing brain illness through food part two

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Mother would be happy to have known that dark, green vegetables are good for one’s brain. After all, we had plenty of neighbors who grew turnip greens, collards, and mustard greens and gave some away for free. Since these greens were so plentiful, no one could make any money trying to sell their home-grown greens.

In fact, our local elementary school served greens whenever they were in season. So, it was the local custom in the area, to eat one’s greens!

Dark green vegetables such as those mentioned, as well as spinach or kale are rich in B vitamins, which reduce a toxic amino acid called homocysteine that is known to be associated with Alzheimer’s and vascular disease of the brain.