How to boost your brain power

Book Review

These days a working knowledge of nutrition has become part of a parent's job description. I'm forever persuading my kids to eat pro-biotic yoghurt, oily fish and crispy kale, with varying degrees of success. If you want to be healthy... I tell them nine times a day. But imagine if you could eat your way to feeling happier, less stressed and more motivated?

The Brain Boost Diet Plan by Christine Bailey is the latest lifestyle-come-recipe book to promise us good health by cutting out gluten and refined sugar. The book is based on the premise that with the right diet, it takes four weeks to optimise your mood, memory and brain health. 

But before you roll your eyes and mutter - not another one - this book is worth a peek. Grounded in nutritional science, it contains a four-step programme to cleanse and revitalise your brain, with lots of tasty recipes that are relatively easy to prepare. It is also well-laid out with plenty of charts, infographics and glossy photographs.

Hotel living

For 51 weeks of the year, I rule over my children's diet with a rod of iron. Not too much sugar, oily fish twice a week, live yoghurt and five fruit-and-veg-a-day. For one week of the year, we stay in a hotel and eat buffet breakfast. 

During our recent stay in Gran Canaria, my son began his day with sausages, bacon, waffles, chocolate sauce and whipped cream (all on the same plate). This was followed by pastries, a churro doughnut, a croissant, more chocolate sauce and a little experimentation with the cereal dispensers. "We have to get our money's worth," he told me as he skipped off for thirds.

People-watching by the pool

At the dinner buffet, he would follow each plate of savouries with a sweet to ensure that he didn't run out of space for his dessert(s). Thanks to such due diligence, he managed four courses on most nights.

Food, glorious food!

Food has never been more high profile. What with Jamie Oliver's Food Revolution Day, the rise of the Insta-foodies, worries over school dinners and the obesity scare, food has become the latest Holy Grail. To some extent, we are all defined by our diet. Over the years, I have evolved from eating pasta sauce in a jar during my student days, to posh ready meals, Annabel Karmel - when the kids came along - and then onto buckwheat, avocado and brown rice. In the course of that journey, I have become increasingly interested in how diet affects our health... and learnt of course how to pronounce quinoa! 

On a food journey: Alex and Emma

Following my previous post about the dangers of processed sugar, I spent a few hours last week talking to Alex, a working mum who has spent several months overhauling her diet with help from Emma Wildgoose, a nutritional advisor and owner of Eat Real Food. Six months ago, at the start of their collaboration, Alex was feeling overweight, plagued by irritable bowel syndrome (IBS) and concerned about various health issues. "I was very aware that my whole diet and eating habits were totally messed up," she says candidly. 

During an interview with both of them, Emma recalls how Alex initially felt quite defensive about trying to lose weight. "She kept saying, 'If it doesn't happen, it doesn't matter.'" Nodding her head, Alex admits that she didn't really believe it would work. Six months later, such scepticism has turned to excitement after she lost nearly two stone (11 kilos). "What I love best about losing weight is that I've got my neck back," Alex says gleefully, running her hands over her throat. "No more double chin!"

Bitter sweet

Last Sunday I spent half an hour rifling through the contents of my larder cupboard and checking the sugar count in our cereals, sauces and tins. For months I have been reading about the damaging effects of processed sugar - sweet poison as one food campaigner calls it - but only recently have I started to take notice. Ransacking the cupboard brought home to me just how much sugar has been added to our food without us realising - if sugar is in the top three on the list of ingredients, there's probably too much of it.

Emma's wants to pack nutrients into baking!

I partly owe my Damascene conversion to a friend who has recently studied to be a nutritional advisor and now runs her own business offering advice and cookery lessons. Emma Wildgoose, owner of Eat Real Food, is on a campaign to bring nutrients back into food, which means that she avoids using processed sugar and white flour in the recipes she designs. "In combination, these two ingredients have a catastrophic effect on blood sugar levels," she says. Her mission is also to "get children unhinged from sugar and pack into baking as many nutrients as possible".