A new study shows that eating more flavonols, a class of antioxidant compounds that protect cells and neurons, may slow your rate of memory loss. Listen in this week as Dee discusses the study and which flavonols contain the most flavonols for prevention of memory loss. Link to study:  Holland, T. M., Agarwal, P., Wang, Y., Dhana, K., Leurgans, S. E., Shea, K., Booth, S. L., Rajan, K., Schneider, J. A., &amp; Barnes, L. L. (2022). Association of dietary intake of flavonols with changes in global cognition and several cognitive abilities. Neurology. <a href="https://doi.org/10.1212/wnl.0000000000201541">https://doi.org/10.1212/wnl.0000000000201541</a>

Postbiotics: The Future of Gut Health

Diet Science is a fun 7 to 8 minute weekly program with insights and straight scoops on today's health and diet issues from Dee McCaffrey, CDC.  Dee is an Organic Chemist who lost 100 pounds, nearly half her body weight, and has kept it off for 20 years by staying away from processed foods. She's the author of The Science of Skinny, released by Perseus June 2012, and The Science of Skinny Cookbook, which was released December 2014.