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Lift Your Mood with Power Food: More than 150 healthy foods and recipes to change the way you think and feel
Lift Your Mood with Power Food: More than 150 healthy foods and recipes to change the way you think and feel (Paperback)
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In her new book, the author of The Juice Diet and Nourish lays down the law about food and mood: bad food choices sabotage our energy levels and smart choices can pick us up when we're down. In chapter one, 'The Physiology of Melancholy', Bailey looks at the physiological link between nutrition and mental well-being. In chapter two, 'Mood's Many Guises', she examines specific mind- and mood-related ailments, such as Seasonal Affective Disorder, insomnia, and PMS, and shows how these common disorders can be overcome simply and effectively through improvements in diet. Chapter Three, 'Feel Good Food', presents more than 80 unique, easy-to-follow recipes, each with a perfectly balanced nutrient profile. The book concludes with a chapter on nutritional supplements and helpful advice on the benefits of exercise and relaxation.
About the Author
Christine Bailey, M.Sc., is a certified nutritionist, food and health consultant, chef and cooking teacher. A member of the UK's Guild of Health Writers, she writes for numerous health and food magazines and is the author of Nourish: The Cancer Care Cookbook and The Top 100 Recipes for Brainy Kids. Christine runs courses and workshops, advises local authorities and schools, and works with a number of charities and organizations including the World Cancer Research Fund UK.
Praise for Lift Your Mood with Power Food: More than 150 healthy foods and recipes to change the way you think and feel…
While being a long term fan of dietary control and nutritional balance, I had not previously come across a book satisfying both my philosophical parameters of food intake management and my scientific rationale for such processes. This book, by Christine Bailey, is, in my opinion, probably the most sensible collection of data and practical suggestions within the field of nutritional balance. It is a wide-spread contention that food intake, it’s control, nutritional benefit, unwanted side-effects and the medical conditions resulting from inappropriate amounts and types should be common sense. However, it seems there are an increasing number of people who do not have such common sense either, probably, due to loss of parental input to this philosophy or more likely as a result of overriding media barrage suggesting that “it doesn’t matter”.
This book is the best I have seen at describing a proven connection between physiological chemistry and moods or mental acuity. I was impressed by the knowledge concerning the chemistry involved in some of our mood changes and the obvious passion with which this knowledge was placed into a practical scenario with reference to balance by appropriate food intake. The explanation of how physiological chemistry can alter what we feel or how our mental capacity can be altered by some of these chemistries gave a very good link into the suggested foods or food combinations which could potentially help to change those detrimental mental effects we would all rather be without by balancing some of the physiological chemistries. The foods suggested in the recipes in this book are all readily and very reasonably available and preparation times for the suggested recipes are not unduly onerous. If I have one personal gripe with the style of the book it is the rather American “tick box lists” preceding the practical sections in which I think most of us would probably tick enough boxes to suggest that we were lacking something. This may of course be true!
I would recommend this book to anybody who is willing to pay attention to obvious scientific rationale placing mental acuity and moods as sequelae of food (fuel) intake. It is very much common sense being aired in a convincing and available manner creating a reference manual for balanced nutrition which should result in optimum mental and mood performance. It would be good to see a sequel by this author where she explores in more depth some of these connections between physiological chemistry and food chemistry and the ability of these interactions to improve our well-being.
Professor Paul Sibbons
Director, Head of Surgical Sciences, NPIMR