“The right kind of salad for lunch can help you stay alert and prevent that sleepy feeling you sometimes get after you eat. A carbohydrate-heavy meal (loaded with bread or pasta) triggers the release of a brain chemical called serotonin, which gives a feeling of relaxation, well-being, and drowsiness. Basically, it makes you feel ready to kick back – not something you necessarily want in the middle of the day…For the afternoon, stick with protein and vegetables. Protein blocks the serotonin effect, helping you stay alert and on your game. That’s why meals rich in protein without much concentrated carbohydrate, like most main course salads, are the perfect power lunch.” (p. 117)
Krieger, E. 2008. The Food You Crave. Newtown, C.T.: The Taunton Press.
Dr. Ellen Hughes, internist and integrative medicine specialist at UCSFs Osher Center for Integrative Medicine, explores the value of vitamins, minerals and supplements. Series: UCSF Mini Medical School for the Public [9/2009] [Health and Medicine] [Show ID: 16719]
1. Which nutrients promote optimal brain function?
2. What nutrients are commonly deficient enough to impair mental performance?
3. How can you get a better nights sleep without Ambien?
4. What nutrients counteract aspects of aging?
5. Is there an alternative to serotonin reuptake inhibitor (SRI) antidepressants?
6. What modern nutrition myths lead us to consume products that sabotage healthy brain function?
7. What tests can you get from your doctor?
8. What nutrients affect appetite, alertness, and tension?
9. What nutrient combo will prevent hangovers 90% of the time?
About Steven Wm. Fowkes
Steven Wm. Fowkes is the Director of the Cognitive Enhancement Research Institute and a co-author of the book Smart Drugs II.
He has appeared on Larry King Live and in two anti-aging documentaries. Steve will explain how different nutritions can help people of all ages treat various physical and mental conditions, spanning from genetic disorders such as Down syndrome, to adolescent behavior problems and on to senility and Alzheimer’s disease in the elderly. He will also speak about using nutrients to address memory problems as well as verbal and multi-tasking challenges that the testosterone-poised homo sapiens (i.e., men) are commonly known for. In the Q&A feel free to ask him how to use nutrients to improve ones sense of humor.
Award-winning food writer Michael Pollan shows how we can become more mindful of what we eat, and how we can make food choices that are better for ourselves and our environment
In addition to eating a varied whole-foods diet rich in heart-protecting nutrients, taking a variety of supplements provides extra health insurance for your cardiovascular system.
B-complex vitamins
Vitamin E
Vitamin C
Coenzyme Q-10
Magnesium
Grapeseed extract
Niacin
Garlic (Allium sativum)
Ginkgo (Ginkgo biloba)
Hawthorne (Crataegus oxycantha)
Vukovic, L. 2000. Herbal Healing Secrets for Women. Paramus, N.J.: Prentice Hall Press.
Find out more about integrative oncology with physician, neuroscientist, cancer patient and author of the bestselling book, “Anticancer: A New Way of Life.” Dr. David Servan-Schreiber as he details his exploration of how a healthy lifestyle can help combat cancer. In addition to using modern medicine’s treatments, such as chemotherapy, surgery or radiation, he urges people to integrate conventional cancer care with other healing practices. 0 Series: Healthy Living [3/2010] [Health and Medicine] [Professional Medical Education] [Show ID: 18160]
In 1965, the Japanese ministry of health and welfare certified that alkaline structured-microwater assisted in the alleviation of gastrointestinal disorders, acidosis, chronic diarrhea, and poor digestion. There is also much documentation to support many other health benefits for the alkaline structured water, including relief of constipation and lowering of blood pressure. The alkalinity of the water aids in the pH balancing of the body and supplies alkaline minerals and electrolytes, while the added electrons affect the oxidation reduction potential of the water to make the water an antioxidant. (p. 274)
Diamond, H. 2000. Fit For Life: A New Beginning. New York, N.Y.: Kensington Publishing.
“If you can, buy your food the day you intend to eat it, or a day or two before. Refrigerate your produce at 40 degrees to avoid vitamin loss. Keep frozen foods below zero degrees to retain maximum vitamin content. But freezing meats can destroy up to 50 percent of thiamin and riboflavin and 70 percent of pantothenic acid, so again, fresh is always best.” (p. 110)
Colbert, D. 2007. The Seven Pillars of Health. Lake Mary, F.L.: Siloam.
