With dementia rates expected to soar in coming decades as Canada’s population gets older, a nutrition and cognitive scientist with the Rotman Research Institute at Baycrest Health Sciences has cooked up a strategy to help people maintain good brain health.
Dr. Carol Greenwood, a senior scientist and Canada’s leading professor of nutrition and brain health, has teamed up with Daphna Rabinovitch, an award-winning recipe developer and food writer, and Joanna Gryfe, a food and media expert, to create the world’s first science-based cookbook for the brain.
Available only as an e-book, Mindfull provides a 300-page feast of consumer-friendly information on the science of nutrition and brain health, what this means in terms of eating to promote a healthy brain, plus 100 delicious recipe ideas to fire up your synapses! Celebrity Canadian chefs from coast to coast, including Michael Smith, Mark McEwan and Dale Mackay, as well as Laureen Harper, wife of Canadian Prime Minister Stephen Harper, contributed recipes for the book.
According to the Alzheimer Society of Canada, 60 per cent of Alzheimer’s diagnoses are attributed to lifestyle choices. Poor eating habits and a lack of physical and intellectual stimulation are stronger drivers for dementia than genetics alone.
“We know that diet is an important predictor of how well our brain ages and that people who have better quality diets have greater preservation of their brain function with aging,” says Dr. Greenwood. In the book, she debunks myths about nutrition, tells us what to eat to promote optimal brain health and healthy aging, and provides useful tips on how to boost our cognitive function at times of the day when we are feeling low — always ensuring that her advice can be easily adapted by the busy home cook.
“The recipes we developed for this book were of course inspired by very particular food choices, but just as importantly by many global and ethnic cuisines, making the recipes exciting and diverse,” says Rabinovitch. “Health eating, as the book brings to life, has never been more delectable, gratifying and energizing.”
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