Fatty Fish

 

Whether it's fresh or canned, you should be eating two servings of fatty fish per week. Anchovies, sardines, tuna, mackerel, and salmon all have been shown to reduce inflammation, improve memory function, and lower the risk of both heart disease and of developing a neurological disorder. "Buy fresh salmon and tuna steaks where your trust the source," says London, who recommends Whole Foods. "This is the place to splurge." Canned fish is fine too, especially since it's versatile and cheap. And if you've heard whispers about worries surrounding fish consumption, don't fret. "It's important to note that the mercury risk is only an issue if you are taking in more than the recommended serving size of 3.5 ounces, twice per week," London says