Tag Archives: vegetable

Cook Brainfood With the Right Pan

Fried egg with colorful sautéed vegetables in a skillet

Every time you fry an egg or sauté a vegetable, the nonstick pan’s coating exposes you to per- and polyfluoroalkyl substances (PFAs). In fact, these “forever chemicals” reportedly are detectable in more than 99% of people. Research increasingly ties this seemingly inescapable PFA injection increasingly ties them to neurological risk.

A 2026 University of Miami study in Environmental Research report on the findings of this study drew wide attention last month, July 2026: Higher blood levels of the PFAS compound PFHxS were associated with roughly 53% greater odds of multiple sclerosis, climbing to about 56% in women, with the most-exposed participants more than 3.5 times as likely to have MS. MS is a widely known possible consequence of brain injury. [Scientists caution, though, that this evidence is associational, not proof of cause.]  Animal studies have provided further evidence that PFAS can build up in the brain tissue and disrupt learning and memory.

Irrespective of these concerns, nonstick pans remain valuable, as they make it easier to cook low-oil foods like eggs, salmon, walnuts, and leafy greens that nourish the brain. So, to protect yourself, recommendations include: (1) avoid overheating pans, (2) never preheat pens empty, (3) ventilate your kitchen, (4) use wood or silicone utensils, and (5) replace scratched or pre-2015 pans.

“Eat Your Vegetables” for a Healthy Brain

Vitamin K is generally known for its role in blood clotting, but scientists have long been uncovering its powerful impact on brain health. Available to view through PubMed, biochemical journal Biofactors noted as far back as 2012, “There is now convincing evidence that vitamin K has important actions in the nervous system.” A 2022 study published in Nature, also available on PubMed, found that vitamin K suppresses ferroptosis, a type of cell death driven by lipid damage and linked to brain injury. 

Vitamin K activates brain proteins Gas6 and protein S, which shield neurons from damage and support cell recovery after injury. While the vitamin is important for all people’s brain health, it is life-or-death for infants. The CDC has reported that babies who don’t receive a vitamin K shot at birth are 81 times more likely to develop Vitamin K Deficiency Bleeding [VKDB]. Between 30% and 60% of late-onset cases of VKDB involve brain hemorrhage, and one in five affected infants will die.

More recently, the public medical library published a 2025 Tufts University study, first reported in The Journal of Nutrition, that confirmed “low vitamin K intake reduced menaquinone-4 concentrations in brain tissues and impaired learning- and memory-related cognitive function.” 

Beyond neuroprotection, the NIH Office of Dietary Supplements notes that Vitamin K strengthens bones and supports healthy blood circulation. The old adage of “eat your vegetables” is apropos, as top food sources include kale, spinach, broccoli, and Brussels sprouts.