Does Music Really Benefit The Brain?
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It’s Q&A Day at 10almonds!
Have a question or a request? We love to hear from you!
In cases where we’ve already covered something, we might link to what we wrote before, but will always be happy to revisit any of our topics again in the future too—there’s always more to say!
As ever: if the question/request can be answered briefly, we’ll do it here in our Q&A Thursday edition. If not, we’ll make a main feature of it shortly afterwards!
So, no question/request too big or small 😎
❝Is it actually beneficial for the brain to listen to music, or is it just in line with any relaxing activity? And what kind of music is most beneficial❞
The short answer, first of all, is that it is indeed beneficial.
One reason for this without having to get very deep into it, is that a very important thing for general brain health is using it, and that means lighting up all areas of your brain.
Now, we all lead different lives and thus different parts of our brains will get relatively more resources than others depending on what we do with them, and that’s ok.
For example, if you were to scan this writer’s polyglot brain, you’d surely find overdevelopment in areas associated with language use and verbal memory, but if you were to scan a taxi-driver’s brain, then it’d be spatial reasoning and spatial memory that’s overpowered, and for a visual artist, it may be visual processing and creativity that’s enhanced. A musician’s brain? Fine motor skills, auditory processing, auditory memory.
Now, for those of us who aren’t musicians, how then can we light up areas associated with music? By listening to music, of course. It won’t give us the fine motor skills of a concert violinist, but the other areas we mentioned will get a boost.
See also: How To Engage Your Whole Brain ← this covers music too, but it’s about (as the title suggests) the whole brain, so check it out and see if there are any areas you’ve been neglecting!
There are other benefits too, though, including engaging our parasympathetic nervous system, which is good for our heart, gut, brain, and general health—especially if we sing or hum along to the music:
The Science Of Sounds ← this also covers the science (yes, science) of mantra meditation vs music
As for “and what kind of music is most beneficial”, we’d hypothesize that a variety is best, just like with food!
However, there are some considerations to bear in mind, with science to support them. For example…
About tempo:
❝EEG analysis revealed significant changes in brainwave signals across different frequency bands under different tempi.
For instance, slow tempo induced higher Theta and Alpha power in the frontal region, while fast tempo increased Beta and Gamma band power.
Moreover, fast tempo enhanced the average connectivity strength in the frontal, temporal, and occipital regions, and increased phase synchrony value (PLV) between the frontal and parietal regions.❞
Read in full: Music tempo modulates emotional states as revealed through EEG insights
And if you’re wondering about those different brainwave bands, check out:
- How to get many benefits of sleep, while awake! Non-Sleep Deep Rest: A Neurobiologist’s Take ← although it’s not in the title, this does also cover the different brain wave bands
- Alpha, beta, theta: what are brain states and brain waves? And can we control them?
Additionally, if you just want science-backed relaxation, the following 8-minute soundscape was developed by sound technicians working with a team of psychologists and neurologists.
It’s been clinically tested, and found to have a much more relaxing effect (in objective measures of lowering heart rate and lowering cortisol levels, as well as in subjective self-reports) than merely “relaxing music”.
Try it and see for yourself:
Click Here If The Embedded Video Doesn’t Load Automatically!
For much deeper dive into the effect of music on the brain, check out this book we reviewed a while back, by an accomplished musician and neuroscientist (that’s one person, who is both things):
This Is Your Brain on Music – by Dr. Daniel Levitin
Enjoy!
And now for a bonus item…
A s a bit of reader feedback prompted some interesting thoughts:
❝You erred on the which is better section. Read this carefully :Looking at minerals, grapes have more calcium, copper, iron, magnesium, phosphorus, selenium, and zinc, while grapes have more potassium and manganese. A clear win for strawberries here.❞
You’re quite right; thank you for pointing it out, and kindly pardon the typo, which has now been corrected!
The reason for the mistake was because when I (writer responsible for it here, hi) was writing this, I had the information for both fruits in front of me, but the information for grapes was on the right in my field of vision, so I errantly put it on the right on the page, too, while also accidentally crediting strawberries’ minerals to grapes, since strawberries’ data was on the left in my field a vision.
The reason for explaining this: it’s a quirky, very human way to err, in an era when a lot of web content is AI-generated with very different kinds of mistakes (usually because AI is very bad at checking sources, so will confidently state something as true despite the fact that the source was The Onion, or Clickhole, or someone’s facetiously joking answer on Quora, for example).
All in all, while we try to not make typos, we’d rather such human errors than doing like an AI and confidently telling you that Amanita phalloides mushrooms are a rich source of magnesium, and also delicious (they are, reportedly, but they are also the most deadly mushroom on the face of the Earth, also known as the Death Cap mushroom).
In any case, here’s the corrected version of the grapes vs strawberries showdown:
Grapes vs Strawberries – Which is Healthier?
Enjoy!
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The Fast-Mimicking Diet
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Live, Fast, Live Long
This is Dr. Valter Longo. He’s a biogerontologist and cell biologist, whose work has focused on fasting and nutrient response genes, and how we can leverage them against diseases and aging in general.
We reviewed his book recently:
What does he want us to know?
What to eat
Dr. Longo recommends a mostly plant-based diet (especially vegetables, whole grains, and legumes), but also having some fish. The bulk of our dietary fats, however, he says are best coming from olive oil and nuts.
He also advises aiming for nutritional density of vitamins and minerals in our diet, and/but supplementing with a multivitamin once every few days to cover any gaps.
If in doubt choosing between plant-based whole foods, he recommends that we choose those our ancestors will have eaten.
Read more: Longevity Diet For Adults
When to eat
Dr. Longo recommends time-restricted eating within a 12-hour window per day.
See also: Intermittent Fasting: We Sort The Science From The Hype
However, he also recommends (additionally or separately; it’s up to us; additionally is better but the point is it still has excellent benefits separately too) his “fast-mimicking diet” (FMD), which involves eating according to what we said in “What to eat”, but restricting it to 750 kcal per day, 5 days in a row, but not necessarily 5 days per week.
For example, the following was a 3-month study that involved doing this for only one 5-day cycle per month:
❝Three FMD cycles reduced body weight, trunk, and total body fat; lowered blood pressure; and decreased insulin-like growth factor 1 (IGF-1). No serious adverse effects were reported.
A post hoc analysis of subjects from both FMD arms showed that body mass index, blood pressure, fasting glucose, IGF-1, triglycerides, total and low-density lipoprotein cholesterol, and C-reactive protein were more beneficially affected in participants at risk for disease than in subjects who were not at risk.
Thus, cycles of a 5-day FMD are safe, feasible, and effective in reducing markers/risk factors for aging and age-related diseases.❞
~ Dr. Min Wei et al. ← Dr. Longo was
Note: the introduction mentions FMD in mice, but this is just referencing previous studies. This study is about FMD in humans!
Read in full: Fasting-mimicking diet and markers/risk factors for aging, diabetes, cancer, and cardiovascular disease
Want to know more?
You might like this (text-based) interview with Dr. Longo, with the Health Sciences Academy:
Eat, fast and live longer? Interview with Professor Valter Longo
Take care!
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Menopause: 50 Things You Need to Know – by Dr. Felice Gersh
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Can you list 50 important facts about the menopause? If not, you’ll surely find things to learn in here.
The book is divided into three main sections:
- What to expect in perimenopause
- What to expect in early menopause
- What to expect in late menopause
Each section comes with an alarming array of symptoms, ranging from perimenopause fatigue and acne to late menopause tooth loss and vaginal prolapse. This is not to say that everyone will experience everything (fortunately), but rather, that these are the things that can happen and should not arrive unexpected.
Helpfully, of course, Dr. Gersh also gives advice on how to improve your energy and skin health, as well as keep your teeth and vagina in place. And similar professional insights for the rest of the “50 things you need to know”.
The style is like one big (182 pages) patient information leaflet—thus, very clear, explaining everything, and offering reassurance where possible and also what things are reasonable cause for seeking personalized medical attention.
Bottom line: if menopause is in your future, present, or very near past, this is an excellent book for you.
Click here to check out Menopause: 50 Things You Need To Know, and know them!
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Is white rice bad for me? Can I make it lower GI or healthier?
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Rice is a culinary staple in Australia and around the world.
It might seem like a given that brown rice is healthier than white and official public health resources often recommend brown rice instead of white as a “healthy swap”.
But Australians definitely prefer white rice over brown. So, what’s the difference, and what do we need to know when choosing rice?
Dragne Marius/Unsplash What makes rice white or brown?
Rice “grains” are technically seeds. A complete, whole rice seed is called a “paddy”, which has multiple parts:
- the “hull” is the hard outer layer which protects the seed
- the “bran”, which is a softer protective layer containing the seed coat
- the “germ” or the embryo, which is the part of the seed that would develop into a new plant if was germinated
- the “endosperm”, which makes up most of the seed and is essentially the store of nutrients that feeds the developing plant as a seed grows into a plant.
Rice needs to be processed for humans to eat it.
Along with cleaning and drying, the hard hulls are removed since we can’t digest them. This is how brown rice is made, with the other three parts of the rice remaining intact. This means brown rice is regarded as a “wholegrain”.
White rice, however, is a “refined” grain, as it is further polished to remove the bran and germ, leaving just the endosperm. This is a mechanical and not a chemical process.
What’s the difference, nutritionally?
Keeping the bran and the germ means brown rice has more magnesium, phosphorus, potassium B vitamins (niacin, folate, riboflavin and pyridoxine), iron, zinc and fibre.
The germ and the bran also contain more bioactives (compounds in foods that aren’t essential nutrients but have health benefits), like oryzanols and phenolic compounds which have antioxidant effects.
Brown rice is cleaned and dried and the hard hulls are removed. Sung Min/Shutterstock But that doesn’t mean white rice is just empty calories. It still contains vitamins, minerals and some fibre, and is low in fat and salt, and is naturally gluten-free.
White and brown rice actually have similar amounts of calories (or kilojoules) and total carbohydrates.
There are studies that show eating more white rice is linked to a higher risk of type 2 diabetes. But it is difficult to know if this is down to the rice itself, or other related factors such as socioeconomic variables or other dietary patterns.
What about the glycaemic index?
The higher fibre means brown rice has a lower glycaemic index (GI), meaning it raises blood sugar levels more slowly. But this is highly variable between different rices within the white and brown categories.
The GI system uses low (less than 55), medium (55–70) and high (above 70) categories. Brown rices fall into the low and medium categories. White rices fall in the medium and high.
There are specific low-GI types available for both white and brown types. You can also lower the GI of rice by heating and then cooling it. This process converts some of the “available carbohydrates” into “resistant starch”, which then functions like dietary fibre.
Are there any benefits to white rice?
The taste and textural qualities of white and brown rices differ. White rice tends to have a softer texture and more mild or neutral flavour. Brown rice has a chewier texture and nuttier flavour.
So, while you can technically substitute brown rice into most recipes, the experience will be different. Or other ingredients may need to be added or changed to create the desired texture.
Removing more of the outer layers may also reduce the levels of contaminants such as pesticides.
We don’t just eat rice
You’ll likely have vegetables and protein with your rice. Chay_Tee/Shutterstock Comparing white and brown rice seems like an easy way to boost nutritional value. But just because one food (brown rice) is more nutrient-dense doesn’t make the other food (white rice) “bad”.
Ultimately, it’s not often that we eat just rice, so we don’t need the rice we choose to be the perfect one. Rice is typically the staple base of a more complex dish. So, it’s probably more important to think about what we eat with rice.
Adding vegetables and lean proteins to rice-based dishes can easily add the micronutrients, bioactives and fibre that white rice is comparatively lacking, and this can likely do more to contribute to diet quality than eating brown rice instead.
Emma Beckett, Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation – School of Health Sciences, UNSW Sydney
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Anise vs Diabetes & Menopause
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What A Daily Gram Of Anise Can Do
Anise, specifically the seed of the plant, also called aniseed, is enjoyed for its licorice taste—as well as its medicinal properties.
Let’s see how well the science lives up to the folk medicine…
What medicinal properties does it claim?
The main contenders are:
- Reduces menopause symptoms
- Reduces blood sugar levels
- Reduces inflammation
Does it reduce menopause symptoms?
At least some of them! Including hot flashes and bone density loss. This seems to be due to the estrogenic-like activity of anethole, the active compound in anise that gives it these effects:
Estrogenic activity of isolated compounds and essential oils of Pimpinella species
1g of anise/day yielded a huge reduction in frequency and severity of hot flashes, compared to placebo*:
*you may be wondering what the placebo is for 1g of a substance that has a very distinctive taste. The researchers used capsules, with 3x330g as the dose, either anise seed or potato starch.
❝In the experimental group, the frequency and severity of hot flashes before the treatment were 4.21% and 56.21% and, after that, were 1.06% and 14.44% at the end of the fourth week respectively. No change was found in the frequency and severity of hot flashes in the control group. The frequency and severity of hot flashes was decreased during 4 weeks of follow up period. P. anisum is effective on the frequency and severity of hot flashes in postmenopausal women. ❞
See for yourself: The Study on the Effects of Pimpinella anisum on Relief and Recurrence of Menopausal Hot Flashes
As for bone mineral density, we couldn’t find a good study for anise, but we did find this one for fennel, which is a plant of the same family and also with the primary active compound anethole:
The Prophylactic Effect of Fennel Essential Oil on Experimental Osteoporosis
That was a rat study, though, so we’d like to see studies done with humans.
Summary on this one: it clearly helps against hot flashes (per the very convincing human study we listed above); it probably helps against bone mineral density loss.
Does it reduce blood sugar levels?
This one got a flurry of attention all so recently, on account of this research review:
Review on Anti-diabetic Research on Two Important Spices: Trachyspermum ammi and Pimpinella anisum
If you read this (and we do recommend reading it! It has a lot more information than we can squeeze in here!) one of the most interesting things about the in vivo anti-diabetic activity of anise was that while it did lower the fasting blood glucose levels, that wasn’t the only effect:
❝Over a course of 60 days, study participants were administered seed powders (5 g/d), which resulted in significant antioxidant, anti-diabetic, and hypolipidemic effects.
Notably, significant reductions in fasting blood glucose levels were observed. This intervention also elicited alterations in the lipid profile, LPO, lipoprotein levels, and the high-density lipoprotein (HDL) level.
Moreover, the serum levels of essential antioxidants, such as beta carotene, vitamin C, vitamin A, and vitamin E, which are typically decreased in diabetic patients, underwent a reversal.❞
That’s just one of the studies cited in that review (the comments lightly edited here for brevity), but it stands out, and you can read that study in its entirety (it’s well worth reading).
Rajeshwari et al, bless them, added a “tl;dr” at the top of their already concise abstract; their “tl;dr” reads:
❝Both the seeds significantly influenced almost all the parameters without any detrimental effects by virtue of a number of phytochemicals, vitamins and minerals present in the seeds having therapeutic effects.❞
Shortest answer: yes, yes it does
Does it fight inflammation?
This one’s quick and simple enough: yes it does; it’s full of antioxidants which thus also have an anti-inflammatory effect:
Review of Pharmacological Properties and Chemical Constituents of Pimpinella anisum
…which can also be used an essential oil, applied topically, to fight both pain and the inflammation that causes it—at least in rats and mice:
❝Indomethacin and etodolac were treated reference drugs for the anti-inflammatory activity. Aspirin and morphine hydrochloride were treated reference drugs for the analgesic activity. The results showed that fixed oil of P. anisum has an anti-inflammatory action more than etodolac and this effect was as strong as indomethacin. P. anisum induces analgesic effect comparable to that of 100 mg/kg Aspirin and 10 mg/kg morphine at 30 th min. of the study❞
Summary of this section:
- Aniseeds are a potent source of antioxidants, which fight inflammation.
- Anise essential oil is probably also useful as a topical anti-inflammatory and analgesic agent, but we’d like to see human tests to know for sure.
Is it safe?
For most people, enjoyed in moderation (e.g., within the dosage parameters described in the above studies), anise is safe. However:
- If you’re allergic to it, it won’t be safe
- Its estrogen-mimicking effects could cause problems if you have (or have a higher risk factor for) breast cancer, ovarian cancer, or endometriosis.
- For most men, the main concern is that it may lower sperm count.
Where to get it?
As ever, we don’t sell it (or anything else), but for your convenience, you can buy the seeds in bulk on Amazon, or in case you prefer it, here’s an example of it available as an essential oil.
Enjoy!
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Wildfires ignite infection risks, by weakening the body’s immune defences and spreading bugs in smoke
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Over the past several days, the world has watched on in shock as wildfires have devastated large parts of Los Angeles.
Beyond the obvious destruction – to landscapes, homes, businesses and more – fires at this scale have far-reaching effects on communities. A number of these concern human health.
We know fire can harm directly, causing injuries and death. Tragically, the death toll in LA is now at least 24.
But wildfires, or bushfires, can also have indirect consequences for human health. In particular, they can promote the incidence and spread of a range of infections.
Effects on the immune system
Most people appreciate that fires can cause burns and smoke inhalation, both of which can be life-threatening in their own right.
What’s perhaps less well known is that both burns and smoke inhalation can cause acute and chronic changes in the immune system. This can leave those affected vulnerable to infections at the time of the injury, and for years to come.
Burns induce profound changes in the immune system. Some parts go into overdrive, becoming too reactive and leading to hyper-inflammation. In the immediate aftermath of serious burns, this can contribute to sepsis and organ failure.
Other parts of the immune system appear to be suppressed. Our ability to recognise and fight off bugs can be compromised after sustaining burns. Research shows people who have experienced serious burns have an increased risk of influenza, pneumonia and other types of respiratory infections for at least the first five years after injury compared to people who haven’t experienced burns.
Wildfire smoke is a complex mixture containing particulate matter, volatile organic compounds, ozone, toxic gases, and microbes. When people inhale smoke during wildfires, each of these elements can play a role in increasing inflammation in the airways, which can lead to increased susceptibility to respiratory infections and asthma.
Research published after Australia’s Black Summer of 2019–20 found a higher risk of COVID infections in areas of New South Wales where bushfires had occurred weeks earlier.
We need more research to understand the magnitude of these increased risks, how long they persist after exposure, and the mechanisms. But these effects are thought to be due to sustained changes to the immune response.
Microbes travel in smoky air
Another opportunity for infection arises from the fire-induced movement of microbes from niches they usually occupy in soils and plants in natural areas, into densely populated urban areas.
Recent evidence from forest fires in Utah shows microbes, such as bacteria and fungal spores, can be transported in smoke. These microbes are associated with particles from the source, such as burned vegetation and soil.
There are thousands of different species of microbes in smoke, many of which are not common in background, non-smoky air.
Only a small number of studies on this have been published so far, but researchers have shown the majority of microbes in smoke are still alive and remain alive in smoke long enough to colonise the places where they eventually land.
How far specific microbes can be transported remains an open question, but fungi associated with smoke particles have been detected hundreds of miles downwind from wildfires, even weeks after the fire.
So does this cause human infections?
A subset of these airborne microbes are known to cause infections in humans.
Scientists are probing records of human fungal infections in relation to wildfire smoke exposure. In particular, they’re looking at soil-borne infectious agents such as the fungi Coccidioides immitis and Coccidioides posadasii which thrive in dry soils that can be picked up in dust and smoke plumes.
These fungi cause valley fever, a lung infection with symptoms that can resemble the flu, across arid western parts of the United States.
A study of wildland firefighters in California showed high rates of valley fever infections, which spurred occupational health warnings including recommended use of respirators when in endemic regions.
A California-based study of the wider population showed a 20% increase in hospital admissions for valley fever following any amount of exposure to wildfire smoke.
However, another found only limited evidence of excess cases after smoke exposure in wildfire-adjacent populations in California’s San Joaquin Valley.
These contrasting results show more research is needed to evaluate the infectious potential of wildfire smoke from this and other fungal and bacterial causes.
Staying safe
Much remains to be learned about the links between wildfires and infections, and the multiple pathways by which wildfires can increase the risk of certain infections.
There’s also a risk people gathering together after a disaster like this, such as in potentially overcrowded shelters, can increase the transmission of infections. We’ve seen this happen after previous natural disasters.
Despite the gaps in our knowledge, public health responses to wildfires should encompass infection prevention (such as through the provision of effective masks) and surveillance to enable early detection and effective management of any outbreaks.
Christine Carson, Senior Research Fellow, School of Medicine, The University of Western Australia and Leda Kobziar, Professor of Wildland Fire Science, University of Idaho
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Pistachios vs Pecans – Which is Healthier?
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Our Verdict
When comparing pistachios to pecans, we picked the pistachios.
Why?
Firstly, the macronutrients: pistachios have twice as much protein and fiber. Pecans have more fat, though in both of these nuts the fats are healthy.
The category of vitamins is an easy win for pistachios, with a lot more of vitamins A, B1, B2, B3, B6, B9, C, and E. Especially the 8x vitamin A, 7x vitamin B6, 4x vitamin C, and 2x vitamin E, and as the percentages are good too, these aren’t small differences. Pecans, meanwhile, boast only a little more vitamin B5 (pantothenic acid, the one whose name means “it’s everywhere”, because that’s how easy it is to get it).
In terms of minerals, pistachios have more calcium, iron, phosphorus, potassium, and selenium, while pecans have more manganese and zinc. So, a fair win for pistachios on this one.
Adding up the three different kinds of win for pistachios means that *drumroll* pistachios win overall, and it’s not close.
As ever, do enjoy both though, because diversity is healthy!
Want to learn more?
You might like to read:
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