Food and Mood: Supporting Mental Health through Nutrition - Food for the Brain
20 Jan

Food and Mood: Supporting Mental Health through Nutrition

Date: 20 January 2022
Time: 6:30pm to 7:30pm

Attend virtually: https://us02web.zoom.us/webinar/register/4116218561217/WN_czf_gOFfSYa4_iKfo3X-AQ

The human brain is a highly evolved miracle of biological engineering. It is 6 times larger than it should be compared to mammals of a similar size, putting our brain right on the very limit of its energy producing capability. Incredibly, it weighs only 2% of our total body weight yet consumes 20% of our energy and 25% of our oxygen intake per day – think about it, a quarter of every breath of oxygen is reserved exclusively for our brain. Additionally, the energy hungry brain needs to extract 300-400 calories each day from our food, just to maintain our thoughts!

Our complex brain gives us an enormous competitive advantage over other species – but this advantage can also become a curse. If our brain energy levels and nourishment are inadequate, then this can leave us vulnerable to low mood and depression. We now know that stress and poor diet and lifestyle are literally brain drains, which deplete our energy-hungry nervous system. There is growing awareness that we need sufficient energy to maintain the structure of our brain and nervous system. This energy is vital to defend ourselves against depressive disorders.

The part of the brain most heavily associated with mental health, memory, emotion and mood is called the ‘hippocampus’ – keeping this part of the brain energised and nourished is therefore essential for our mental health and wellbeing. 

In this webinar you will learn how to nourish and support your brain for optimal mental health.

** This webinar is pitched at everyone with an interest in mental health nutrition **
*** We do record all of our webinars so if you cannot attend live you will be sent a recording ***

About Ray Griffiths:

Ray is a Registered Nutritionist and Lecturer and has been researching and practising nutritional therapy for over 20 years. Ray’s MSc dissertation was on the role that mitochondria play in Parkinson’s disease. His lectures and webinars have covered diverse subjects such as: cancer and nutrition, depression, chronic fatigue, cardiovascular health, neurodegeneration, MS and ageing. He is the author of three books “Depression: The Mind-Body Diet and Lifestyle Connection”, “Mitochondria in Health and Disease” and “Parkinson’s Disease: An In-Depth Metabolic Guide”. Ray is a lecturer at The College of Naturopathic Medicine in the UK.