Prenatal Fruit Intake Boosts Cognition in Infants + Springtime Strawberry Salad
Some of the most interesting nutrition studies I’ve read have to do with the prenatal diet and subsequent effects in children. The subject is vast and the outcomes amazing. Did you know that when pregnant moms drink high amounts of carrot juice during pregnancy, their toddlers are more likely to choose carrots over other vegetables? Or, that the more varied a pregnant mom’s diet, the more her child will choose and enjoy a wider variety of foods? All proven by science!
So it’s no surprise that a new study published in The Lancet found that prenatal fruit consumption is correlated with superior cognition in the mothers’ one-year-old infants – though there was no effect if fruit was only fed to the child during the year after birth. So, what may explain this finding?
Evolution may explain, in part, this advantage of fruit-eating. During the neolithic (stone age) period about 12,000 years ago and for thousands of years thereafter, we subsisted mainly on fruits and vegetables; which comprised about 65% of our calories, according to S. Boyd Eaton, from the department of Anthropology at Emory University in an interview and in his essay, “Evolution, Diet and Health.” That may mean that brain development is still dependent on the same high level of vitamins, minerals, antioxidants, and other positive nutrients that kind of diet would provide. And this could help explain why, even today, a high fruit diet is correlated with so many positive health benefits: reduced incidence of diabetes, heart disease, cancer, arthritis, eye disease, and other conditions. Keep in mind, too, that the health-giving Mediterranean Diet had 12 to 13 servings of fruits and vegetables daily, and it’s known as one of the healthiest diets on the planet.
Fruit is so easy to eat every day, and the local fruit season is just beginning to get exciting. I was most fortunate to receive one of the most delicious dishes I’ve ever eaten this weekend when my friend and neighbor, Mike Gardner, brought me his salad:
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