The Rush Institute for Healthy Aging discovered that foods rich in vitamin E are associated with a reduced risk of developing Alzheimer’s. Those foods include oil based salad dressings, fortified cereals, green leafy vegetables, cantaloupe, seeds, and nuts. Rush also discovered that people who eat fish at least once a week are 60% less likely to develop Alzheimer’s than those who rarely or never ate fish. The key ingredient, the Rush team believes, is the n-3 polyunsaturated fatty acids in fish. To continue reading please click on the July 2015 newsletter.