Real Food
Over the centuries economic, environmental and agricultural changes have altered our diet dramatically. 150 years ago, for example, in mid-Victorian England, oysters and (wild) salmon were staple foods for the poor – so much so, that in labouring contracts of the period we see workers stipulating that salmon not be served to them more than 3 times a week! These foods, of course, are rich sources of the omega 3 fatty acids that we now know are essential for health in general, and brain function in particular. Here we explore some of the major dietary changes, particularly those which affect the nutritional elements we need for our brains to develop and function as they should.
Real Food
Guides for eating healthily
-
On Your Plate
Your #onyourplate guide to nutrients in #realfood
-
Recipes
Some of our favourite, healthy recipes.
-
Eatwell Guide
New guidance replacing the #eatwell plate
What You Need To Know
Links to further reading
-
How much oily fish should I eat?
The current official guidance is for at least two portions of fish per week (140g), at least one of them oily.
-
What are micronutrients?
The micronutrients are about forty biochemicals that include vitamins, several fatty acids and a number of inorganic elements
-
What is a “good” diet?
Millennia of biological and cultural evolution created the great diversity of human nutritional styles.
-
Why is the ratio of omega-3 & 6 in diets important?
The ratio of omega-6 to omega-3 fatty acids in the diet has far-reaching consequences for our health.
-
How has what we eat changed?
In mid-Victorian England obesity was virtually unknown except in the numerically small upper-middle and upper classes.
-
Sugar, fat and brain function
It’s been called ‘the hottest question in nutrition’. Which is worse for you, sugar or fat?
