Parsley, Thyme, Rutabaga = Better Memory

Dementias affect 13.9% of people >71 years and 37.4% of people >91 years.  Many people feel that their memory declines much earlier than that, especially in their 50′s.  What if eating parley, thyme and rutabaga could delay or inhibit this memory loss.  I know that I would be interested, because dementias are common in my genentic tree.  Recently, The Journal of Nutrition (8/4/2010), published a study saying Luteolin (LOO-tee-o-lin) decreases brain inflammation and preserves memory function.  Luteolin is found in vegetables and spices especially parsley, thyme, rutabaga and celery.  Yet another reason to eat your vegetables.  Below is a wonderful brain soup.

Turkey Soup

• 1 Tbsp Olive Oil
• 1 yellow onion, chopped finely
• 1 1/2 cups chopped celery
• 5 Carrots
• 12 cups Chicken or Vegetable Broth
• 2 tsp Salt
• 1 Tbsp dried Thyme
• 1 bay leaf
• 2 rutabaga, cubed
• 1/2 tsp ground black pepper
• 1 1/2 lbs cooked turkey, cubed
• 3/4 cup chopped parsley

1. In a large stock pot saute onions in olive oil until soft.
2. Add celery, carrots, chicken broth and salt and bring to a boil.  Reduce heat to simmering.
3. Add rutabaga, turkey, parsley and black pepper.  Cook until rutabaga is soft and serve.