3/14/2017 1 Comment Feeding the BrainWe are in the midst of a great paradigm shift. Our understanding of health and the root cause of disease is expanding. While health concerns, issues and illnesses are extremely difficult for the individual and the community, they also offer us a particular leverage point for looking more closely at the human body.
Our diets have a significant effect on the health of our brains, which will potentially affect all areas of functioning. Alzheimer’s and dementia are only two examples of how compromised brain health can manifest. Depression and anxiety are other manifestations that are even more common and can be just as debilitating.
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Nurturance has always been something I’ve looked for. I think I have traveled along a path that many would be familiar with. I looked for nurturance in other people to give me the love and kindness I craved. I looked for nurturance in fad diets to get the results physically that I wanted, as an athlete to be fit and strong, and also as a woman, to be healthy and attractive. I spent a long time looking for this outside of myself and thought there were people and times when things appeared to line up, but nothing was ultimately sustainable for me.
My health continued to decline, even though I felt I was doing everything right, based on the information I was getting at the time. This led me to investigate deeper, both nutritional science, and my own psychology. I kept stumbling across an interface between the two, that I wasn’t seeing talked about, but from my perspective was significant. That is when I first started to draw the line between food and mood, which is really another way of describing brain health. Connection is an intention of mine, from a few different angles. From my perspective, connection with readers is a very dynamic experience. It looks like, as an author, that I am writing my book on my own, as if it is a solo task. And sure, often I am alone. However, the readers are constantly on my mind. While writing, I am always considering who the readers are, what is relevant and interesting to them and how can I meet them where they are? Furthermore, where can we meet each other? Obviously, we meet when my words resound within their minds as they read and what then? A blending of us, into something bigger, that integrates the two. Maybe my words sit on someone’s shelf. Maybe the book is opened often and greased by use during cooking. I hope so.
"There is a myth that eating healthy is too hard. Unfortunately the result of this myth is that many people who want to try, don’t even begin. Myths that perpetuate overwhelm, or lack (“I just can’t do it”) are not serving us.
Consider a simple formula for your meals. That each time you eat you are providing your body with energy to sustain you until the next meal. Each meal, even snacks, should contain high quality protein, fat, and fiber. I have felt drawn to writing a book, and a cookbook, for as long as nutrition and health has been a passion of mine, which has been a very long time. But the seed for Eat to Beat Alzheimer’s, was planted specifically in a conversation that I had with my step-father a few years ago.
In the book, I write about our relationship and what he meant to me. My step-father was an important figure in my life, and when he was very ill, and dying, I went to spend time with him while he was in the hospital. And although he was very important to me, I was never sure how important I was to him. In other words, he didn’t make much effort, perhaps didn’t know how, to connect with me on a deeper level. That is, until we were alone in the hospital. As we discuss brain health, mood, and nutrition, we would be remiss to ignore how these issues can play out in childhood. The impacts from the standard American diet and lifestyle are showing up earlier and earlier in life. Children suffer from a number of health related issues, such as Early-Onset Diabetes, Autoimmune Disorders, Autism, ADHD (attention deficit and hyperactivity disorder), depression and anxiety. While these are all multifaceted issues, meaning there are likely to be multiple causes and factors involved, nutrition and diet have been shown to play a significant role in reducing symptoms and in some cases, bringing children into full remission from a diagnosis.
7/1/2016 0 Comments Spinach Mushroom FrittataI like eggs and the protein they provide, but I’ve gotten a bit tired of them. I find this dish more interesting and enjoyable, and I like the added dimension of red potatoes. Spinach is high in antioxidants and is a rich source of folate and vitamin C. Folate is the form of folic acid found in food. Folic acid is a member of the B vitamin family. Low folate levels are connected with poor cognitive function and dementia in the elderly. Spinach also contains a wide variety of phytonutrients, including flavonoids and carotenoids. Spinach’s flavor compounds have been shown to have powerful anti-inflammatory and anti-cancer properties. You will notice red potatoes in this recipe. While I don’t often use potatoes, as they are members of the nightshade family, I do eat them occasionally. Depending on your sensitivity, you may want to consider using potatoes sparingly or leaving them out entirely. 6/30/2016 0 Comments Pumpkin Walnut PancakesPancakes are always a big hit with guests and children. Additionally, they store well and can be made ahead for an easy weekday breakfast. But don’t underestimate the potential of pancakes for dinner! Alongside your favorite steamed veggies, or a light soup, these pancakes make a satisfying dinner. These pancakes are packed with omega 3 fatty acids. For a twist, try using another winter squash in place of the pumpkin. Simply cut the squash in half, seed, and spread coconut oil or butter on the cooked half, then bake, cut side down on a baking dish at 350° for 45 minutes. Spoon out the flesh and mash or blend and use in place of the pumpkin puree. 6/30/2016 1 Comment Salmon With Lemon RelishThis is a lovely way to prepare salmon, the pan of water creates a moist environment, and the low baking temperature allows the salmon to cook slowly, virtually ensuring success. The lemon relish is a tasty complement to salmon’s natural sweetness. Salmon is prized for its high levels of Omega 3 fatty acids, but it has many other benefits as well. Salmon has bioactive peptides that provide support for joint cartilage, insulin effectiveness and control of inflammation in the digestive tract. Salmon is rich in vitamins D, B3, B6 and the minerals selenium and phosphorus, as well as protein. 6/29/2016 0 Comments Kale and Beet SaladThis dazzling salad is a big hit with guests and at potlucks. It’s bright, colorful and utterly appealing. For added flair, consider slicing the beets or cutting them into fine matchsticks. Beets are mighty, yet humble root vegetables. They contain powerful antioxidants and anti-inflammatories. Like other cruciferous vegetables, kale has a high concentration of the antioxidants carotenoids and flavonoids, which have been shown to prevent cancer. Kale is also an excellent source of vitamin K, which is a critical nutrient in supporting the body’s inflammatory process. This is a wonderful salad for any point along your journey to better health. |
Francie HealeyFrancie Healey is the author of "Eat To Beat Alzheimer's and has a Master’s Degree in Counseling and is both a Certified Health Counselor and Licensed Mental Health Counselor.practitioner. Archives
July 2018
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