Mind & Mood Archive

Some scientists believe that microbes might play a part in Alzheimer's disease development. They say it could be that certain viruses or bacteria that infect the brain aren't completely eradicated by the immune system, which leads to neuroinflammation and brain cell death. It could also be that microbes trigger the release of protein deposits—amyloid-beta plaques and tau tangles—which kill neurons, further increase neuroinflammation, and lead to more neuron death.

In the US, supplements are not tested in the way prescription medicines are, and their manufacturers can make claims about their abilities that may or may not be true. But there are some rules supplement makers must follow, and the FDA's plan to revamp its regulation of dietary supplements is a step toward improving consumer protection.

A 2024 study found that practicing 10 minutes of daily mindfulness can ease depression and anxiety and motivate people to adopt healthier lifestyle habits, such as regular exercise and better sleep.

Happiness helps to lower blood pressure and stress, improve the immune system, and motivate people to be more active. Research suggests that, on average, genetics determines 50% of a person's general happiness level. However, a person's happiness is at least somewhat under their control, which suggests that even people who are not naturally happy have the power to increase their happiness. They can do this by practicing regular acts of happiness—activities linked with better mood and increasing optimism.

Toxic productivity is an obsessive preoccupation with being productive at all costs. It's not a diagnosable health condition, but can take a toll on people's mental well-being, leading to insomnia, anxiety, and depression. Toxic productivity is marked by a false sense of urgency, an inability to relax, and guilt or shame over not accomplishing "enough." People coping with toxic productivity can combat the impulse by doing deep breathing, journaling, and examining their relationship to downtime.

A study of more than 121,000 people without dementia (ages 40 to 70) found that those who ate the most flavonoid-rich foods—six servings per day—had a 28% lower risk of developing dementia over the following nine years, compared to those who ate the least.