Avoiding these three specific foods can help safeguard your brain and nervous system, neurologists advise.
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In a bid to protect brain and nervous system health, neurologists have issued warnings about certain foods that may pose risks from toxins and parasites.
Home-canned low-acid foods
These foods, such as green beans, asparagus, corn, meats, garlic, and fermented fish, can harbor the dangerous Clostridium botulinum bacteria. The resulting botulism toxin is a potent neurotoxin that affects nerves, causing muscle paralysis, breathing difficulty, and potentially death. The risk increases when cans are damaged or bulging, or if home canning procedures are improperly followed. The Centers for Disease Control and Prevention (CDC) advises refrigeration after cooking and discarding damaged cans to reduce this risk.
Large tropical reef fish
Fish like barracuda, grouper, and amberjack can contain ciguatoxin, a neurotoxin from certain coral reef algae that accumulates up the food chain. Symptoms of ciguatera poisoning include tingling, numbness, reversed temperature sensation (hot feels cold, cold feels hot), and vivid nightmares. This condition affects approximately 50,000 people worldwide annually, but the numbers may be higher due to misdiagnosis. Ciguatoxin is common in the Pacific and Indian Oceans and the Caribbean Sea.
Undercooked pork
Undercooked pork can carry brain-infecting parasites such as Toxoplasma gondii, which may alter brain chemistry and pose neurological risks. Thorough cooking reduces this risk.
These warnings underscore the importance of proper food preparation and hygiene to safeguard brain and nervous system health. Improperly canned, preserved, or fermented foods can provide the conditions for botulinum toxin to form. If a can is bulging, cracked, or severely dented, it could be a red flag for botulinum contamination.
Neurocysticercosis, caused by swallowing pork tapeworm eggs and the subsequent migration of larvae to tissues like the brain and formation of cysts, is one of the leading causes of acquired epilepsy worldwide. Cases of neurocysticercosis are most frequently reported in New York, California, Texas, Oregon, and Illinois, with about 1,000 new hospitalizations for neurocysticercosis in the U.S. each year.
To prevent neurocysticercosis, doctors recommend handwashing, cleaning and peeling fruits and vegetables, and only drinking bottled water or drinks or water boiled for at least one minute in countries where the supply may be unsafe.
On the positive side, doctors recommend foods like berries, nuts, fish, and dark chocolate for neurological health. Dr. Joel Salinas, a behavioral neurologist and associate professor at NYU Grossman School of Medicine, and Dr. Mary Ann Picone, a neurologist at Holy Name Medical Center in New Jersey, encourage these choices to maintain a healthy brain and nervous system.
- Properly preparing and cooking food is crucial for maintaining health and wellness, particularly in terms of preventing neurological disorders, as undercooked pork can carry parasites like Toxoplasma gondii, which may pose neurological risks.
- Certain types of fish, such as barracuda, grouper, and amberjack, can contain ciguatoxin, a potent neurotoxin that causes symptoms including tingling, numbness, and altered temperature sensation, and affects approximately 50,000 people worldwide annually.
- In order to protect brain and nervous system health and reduce the risk of neurological conditions, it is recommended to prioritize healthy eating habits, such as consuming foods rich in nutrition like berries, nuts, fish, and dark chocolate, while also adhering to safe food handling procedures.
