Diet for the Mind and Why You Eat What You Eat

DIET FOR THE MIND by Martha Clare Morris is subtitled “The Latest Science on What to Eat to Prevent Alzheimer’s and Cognitive Decline.” It is generally shelved with books about the brain’s functioning rather than with cookbooks which, given its content, is appropriate; however, I would have liked to have seen more pictures and at least a few simpler recipes. Morris has split the book into two parts, and the first, mind-healthy science, explains cognitive decline and essential nutrients. She also lists foods for everyday (leafy greens, vegetables, whole grains, and vegetable oils) and for every week (berries, nuts, seafood, poultry, and beans).  Then, in Part II she describes a mind-healthy lifestyle and provides 80 recipes.  Obviously healthy, but those seemed to have at least seven ingredients and many involved more because of an accompanying sauce. How can we make recipes simpler (for shopping and for preparing) so as to more actively encourage changes in eating habits?     

That question is indirectly addressed in WHY YOU EAT WHAT YOU EAT by Rachel Herz, a neuroscientist specializing in perception and emotion who teaches at Brown University and Boston College.  That text is filled with unusual facts, details, and summaries of studies.  I have ordered a copy because I think our Psych classes will be surprised at and fascinated by the findings that explore the “science behind our relationship with food.”  For example, did you know that eating from a red plate generally results in eating less? Or that the more often you eat a food (e.g., rice vs. potato), “the more appetite-appeasing you believe it to be – and thinking makes it so.”  

There’s an entire chapter titled “eye candy” which supports the Chinese proverb that says, “you eat first with your eyes, then with your nose and then with your mouth” and talks about how art and color influence taste and perception. Other chapters deal with “the sound and the feeling” (with experiments you can try yourself) and “comfort food.”  Herz’s text is, unfortunately, a bit too jammed with numerous tasty tidbits at times – kind of like the puns in that sentence - overwhelming the reader with information, although there is much useful self-help type, too.  In WHY YOU EAT WHAT YOU EAT, Herz herself points out that “globally, more people die today from obesity-related illnesses than from starvation” and it seems critical to learn all we can about how food impacts our mood and behavior as well as how our senses and our surroundings (labels, packaging, etc.) relate to our motivation to eat.  One last tip: artichokes (containing cynarin) make other foods taste sweeter so blend them with the often more bitter leafy greens recommended by Harris for a tastier, healthier salad. Enjoy!