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FAB CONFERENCE - Feeding Young Minds, 3 October 2008, Oxford
Food and Behaviour Research


Omega-3 for Behaviour, Learning and Mood: Science, policy and practice

Nutrition is as important for our mental health and performance as it is for our physical fitness - the amount and type of fat in our diets is a key influence on both.

Infants and children are particularly vulnerable; the effects of early malnourishment can last a lifetime. Evidence shows that ‘getting the fats right’ can help at any age.

Omega-3 deficiencies are linked with many different behaviour, learning and mental health problems – but most people still don’t know which omega-3 really matter or how to ensure an adequate intake.

Leading international experts in this field will bring you the latest scientific evidence, clearly explaining its implications for policy and practice as well as for anyone seeking to improve their own health through diet.

Find out what positive changes you can make at home and at work. Learn how you could help influence policy in the UK, and have your own questions answered.
Do pregnant mothers and babies consume enough omega-3? What are the implications if they don’t? Is current dietary advice appropriate?
Can omega-3 really help combat depression and anti-social behaviour, or reduce symptoms of ADHD, dyslexia, dyspraxia and autism? Can they improve mood or boost learning more generally? How would we know and what are the practical implications?
How can our omega-3 dietary requirements be met? Are there enough fish in the sea, and what about vegetarian sources? What can we all do to help?


WHO SHOULD ATTEND
Education professionals in schools, colleges and universities
Early childhood education and care professionals, family support professionals
Local authority social services directors and social workers
Local authority catering managers
Public health directors, NHS childcare co-ordinators, health visitors and GPs
Child psychiatrists and psychologists and other clinical and therapeutic professionals
Violence and crime prevention professionals
Professional bodies and Royal Colleges
Policy-makers, researchers and academics
Voluntary organizations and Charities
Parents and carers


SPEAKERS
Dr Alex Richardson Founder director of FAB Research; Visiting Research Scientist at Universities of Oxford and Bristol; Author of ‘They Are What You Feed Them’
Professor Michael Crawford Director, Institute of Brain Chemistry and Human Nutrition, London Metropolitan University
Professor John Stein Professor of Neurophysiology, University of Oxford; Chair of the Dyslexia Research Trust
Dr Joseph Hibbeln Lead Clinical Investigator, Unit of Nutrition in Psychiatry; Nat Inst of Health, USA; Commander in the US Public Health Service
Professor Malcolm Peet Consultant Psychiatrist, Doncaster and South Humber Healthcare NHS Trust, Professor Associate, School of Health and Related Research, University of Sheffield
Dr Paul Montgomery Director of the Centre for Evidence-Based Intervention, University of Oxford; Director of FAB Research
Professor Jack Winkler Professor of Nutrition Policy, London Metropolitan University, Director of Nutrition Policy Unit; Director of Food & Health Research


For more information: See www.fabresearch.org or contact Fiona O'Fee and Karen Philip Tel: 01463 258837 Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

The Caroline Walker Trust
Public health nutrition – Challenges for the 21st  century


Tuesday 25 November 2008 at Kensington Town Hall

To celebrate the 20th anniversary of the Trust they are holding a one day conference designed to appeal to policy makers, practitioners, health professionals, students and supporters of the Trust

The aim of the day is to cover aspects of public health nutrition to:

Provide a platform for a timely reminder of the importance of promoting a wide range of public health nutrition issues and improving nutritional provision amongst vulnerable groups

Summarise key public health issues that need to be tackled

Highlight key areas for intervention at local and national level

The conference themes will focus on nutrition from pregnancy, through early years to old age, with particular emphasis on vulnerable groups, and provides an opportunity to receive an updated summary of all CWT recommendations.

For details of the full programme and booking details (£175 per person - no VAT) see www.cwt.org.uk/events.html

PDF files of previous Caroline Walker Trust lectures are available for free/donation from www.cwt.org.uk/lectures.html


The McCarrison Society AGM
The McCarrison Society AGM will be held early October or late November at a date to be confirmed.

 

The Guardian reports that a British trawler has been filmed taking a boatload of endangered fish from Norwegian waters and dumping 5 tonnes back dead in the UK zone of the North Sea. The incident has sparked an international row and renewed calls for a reform of the EU Common Fisheries Policy.
 
It is illegal to discard fish in Norwegian waters, but boats are forced to do so in European Union waters if they have caught the wrong species of fish or fish that are too small. Last year the EU estimated that between 40% and 60% of all fish caught by trawlers in the North Sea are discarded.
 
Environmentalists branded the system a "disgrace", whilst Norwegian Fisheries Minister Helga Pederson said that she would be pressing for a review, calling it "a massive waste of food and potential income".

Thanks to Catherine Wilson and Open Europe.

HEALING THE GERSON WAY: Defeating Cancer and other Chronic Diseases.
by
Charlotte Gerson with Beata Bishop.


448 pp. Published in 2007 by Totality Books, 316 Mid Valley Centre #230, Carmel, California, CA 93923. Email: This email address is being protected from spambots. You need JavaScript enabled to view it. Tel: +1-831-625 3565
www.healingthegersonway.com

Available in UK for £18.00 (inc p&p) from: The Gerson
    Support Group, P. O. B.  406, Esher, Surrey KT10 9UL.

Charlotte Gerson, daughter of the late Dr Max Gerson, has carried on her father’s work: Beata Bishop has long been associated with ‘the Gersons’. A living testimony to Dr Gerson’s teachings, and a living legend in herself, Beata cured herself from a nasty melanoma with his advice. She has been fit and well for 25 years since and is a practising psychotherapist, author, broadcaster and lecturer, often on the Gerson therapy.

This remarkable collaboration celebrates 60 years since the Gerson therapy began attracting attention with the publication of Gerson’s now famous book “A Cancer Therapy: Results of 50 cases” (includes application to other chronic diseases).

Thousands of ex-cancer sufferers are further testimony to Gerson’s therapeutic techniques, without mentioning the many more who rid themselves of other chronic diseases from his method. It is truly said that it is ‘the most up-to-date and fully documented and detailed ‘how to’ book on the Gerson therapy’.

As well containing detailed instructions and explanations for ‘self-healers’, it describes how our environment and particularly our nutritional environment has become corrupted - depleted and polluted by the industrialism of agriculture and the multi-billon dollar ‘Pharmaceutical and Food Process-Industry’.

As a result, our soils, our food and our health now regularly experience the ‘diseases of civilization’ that we have come to know only too well over the last 100 years. For many of these diseases, chronic and acute, the armoury of ‘modern’ medicine has few real weapons. Merciful indeed as these are when they work, they often only ‘prolong’ life, without approaching the root cause without which restoring natural bountiful health is not possible. The Gerson way can achieve this.

The story begins with Gerson’s own research on himself and his early success at curing his migraines. This story is grippingly related. His earliest work with cancer patients was rudely interrupted by the nascent fascist movement in Germany in the 1930’s. These were happily resumed once safe on American soil, where his successes began to irritate the bullish medical profession - necessitating another move of his clinic to Mexico where it currently blossoms under the watchful eye of Charlotte, her daughter Margaret and the many devoted helpers, particularly Beata Bishop.

Chapters on the body’s defence mechanisms, how they are attacked by the above-mentioned environment and food, details of the diseases of civilisation and restoring the body’s defences complete the first part. Part 2 contains explicit instructions and explanation (10 chapters) for anyone thinking of or embarking on this invigorating routine. This section describes the most up-to-date techniques, adjustments and improvements to the therapy as it has evolved over 6 decades. Pain control without drugs resorts to time honoured naturopathic remedies, some of which are millennia old with an excellent track record.

Part 3 contains essential ideas from the perspective of psychology. A mind poisoned by body illness can be helped to healing by creating positive visions in the mind which, as shown by such luminaries as Candice Peart, imprints itself not only on the mind, but on the genes. This is an important branch of epigenetics which the McCarrison Society has been waking up to particularly since the stunning work of Simon House and colleagues, Marcus Pembury, Barry Keverne and significant others whose research has been disseminated within our Society and publications. It is heart-warming to realise that Beata’s psycho-oncology is a perfect partner with the above pioneers.

Case-histories invariably attract fascination, these being no exception, containing a medley of chronic diseases as well as cancer which have been turned round and natural health restored. Usually fatal types of cancer such as that of the pancreas have been healed; bone, prostate and lung cancers have also been successfully treated.

The book has been written in an authoritative manner with an eye to realistic explanations and warnings on the pitfalls and sheer dedication and hard work that must of necessity involve persistence, as well as having the necessary pieces of equipment such as a quality juicer that does not destroy enzymes in the strictly organic fruits and vegetables used in profusion.

The last section contains some 90 pages of the most delicious sounding recipes, which come as a huge relief after the fatty meaty diet many of us have been gorging on for ages.

It’s pointed out that for less life-threatening chronic states the regime can be adjusted to varying amounts. The results of 3 pints of freshly extracted juice a day, and simple but delicious menus would probably be enough to make most feel brighter and lighter. But for those with a threatening disease here is now step-by-step guidance for a daily journey to restored health.

It is also pointed out that the Gerson therapy is not for everyone: there are certain carcinomas that do not respond. Those seeking alternative routes may be helped by looking at research results from Tahitian noni juice, or Frequensea - a preparation based on marine phytoplankton mixed with land-based herb essences such as rose and frankincense. These should be taken in accordance with instructions from an experienced practitioner. Information on Frequensea can be obtained via Catherine Faulke This email address is being protected from spambots. You need JavaScript enabled to view it. and information on Tahitian noni juice from Bjorn Svanberg This email address is being protected from spambots. You need JavaScript enabled to view it..

DM


NUTRITION AND MENTAL HEALTH: A HANDBOOK
An essential guide to the relationship between diet and mental health
Edited by Martina Watts


Published by Pavilion (2008) £19.95,184pp
ISBN: 978 84196 245 0.

This book has only just been received, and will be reviewed in edition 42/3.

Meanwhile the papers contained within this compilation, edited by Martina Watts contain names many members will be acquainted with, such as Drs David Thomas, Alexander Richardson, Abram Hoffer on Orthomolecular medicine for schizophrenia, sports nutritionist Anthony Haynes, Kate Neil, not to forget mentioning the foreword from our Chairman.

The rise in mental health problems has been described as an epidemic. Depression has increased twenty-fold since 1945 and is predicted by the World Health Organisation to be the second highest cause of the global disease burden by 2020. WHO also predict that childhood mental disorders will rise by 50% by 2020.

The role of nutrition is fundamental to human well-being but it is often overlooked when treating people with mental health problems. Yet there is growing concern that the consumption of processed food and addictive substances, along with other environmental factors, can influence mood and may be involved in triggering addictions and anti-social behaviour. This handbook explains the science behind nutrition and its effects on mental health in a clear, accessible way.

There is a great gap in the market for formalised educational literature covering the role of nutritional science and its application in the care and treatment of mental health problems. Plenty of evidence supports the important role of nutrition in this area, but there remains a lack of guidelines to action.

This handbook explores:

the complex and dynamic relationship between mental health, diet and nutrition
how mental health and mental illness related factors, dietary factors and other social, biological and environmental factors interact to affect mental well-being.

Leading health practitioners have contributed their own valuable insights, experiences and nutritional strategies to create an informed, up-to-date and fully referenced resource. The Nutrition and Mental Health handbook offers all those working in the mental health sector advice and support on using nutritional approaches to improve the lives of people who are experiencing mental health problems.

Chapters include:
Modern diets: a recipe for madness
Mental health and mineral depletion
The influence of chemical additives on children’s behaviour
The effect of food intolerance and allergy on mood and behaviour
Blood sugar blues
Omega-3 fatty acids for behaviour, learning and mood
Nutritional approaches to the management of eating disorders
Eat yourself happy – nutritional therapy in practice

It is presented in a clear, understandable format, with a glossary and summary chapter, designed to be useful for those with little previous nutritional knowledge, as well as more experienced practitioners, carers and health care practitioners.

The Nutrition and Mental Health handbook contains vital information for: carers, trainers, managers and professionals working within mental health both in social and health care fields within the public, private and voluntary sectors.

 

Adopting just two aspects of the Mediterranean diet can cut the risk of developing cancer by 12 per cent – research published in the British Journal of Cancer reveals1.

Consuming more good fats – like those found in olive oil – than bad fats – like those found in chips, biscuits and cakes – had the greatest effect, reducing cancer risk by nine per cent. It also showed that making any two changes to your diet, such as eating more peas, beans and lentils and less meat could cut cancer risk by 12 per cent.

These findings help show how making a few simple changes to our diet over time can reduce the risk of cancer.

In the largest study in a Mediterranean population to look at cancer risk in relation to diet, researchers monitored the detailed dietary records of over 26,000 Greek men and women, over a period of eight years.

Lead author Dr Dimitrios Trichopoulos, professor of cancer prevention and epidemiology at Harvard University, said: “Our results show just how important diet is in cancer risk”.

The nine food group measures are:
high monounsaturated to saturated fat intake
high consumption of fruits
high consumption of vegetables
high consumption of legumes (peas, beans, lentils)
high consumption of cereals
moderate-to-high consumption of fish
low consumption of meat products
low-to-moderate consumption of milk and dairy products
moderate consumption of ethanol, mostly in the form of wine at meals

If a person's diet was higher than the average Greek population's in a good food group, they scored one. If their diet was lower than average in a bad food group, they scored one.
Other risk factors, such as smoking and BMI, were controlled for in this study.

Our diet influences our risk of many cancers, including cancers of the bowel, stomach, mouth, foodpipe and breast. While you can reduce your cancer risk by eating a healthy, balanced diet that is high in fibre, fruit and vegetables, and low in red and processed meat and saturated fat, currently less than a quarter of people in the UK aged 19-64 eat the recommended five portions of fruit and vegetables per day.

The BJC is owned by the charity Cancer Research UK. For further information about Cancer Research UK's work or to find out how to support the charity, call 020 7009 8820 or visit www.cancerresearchuk.org

1 Conformity to traditional Mediterranean diet and cancer incidence: the Greek EPIC cohort. British Journal of Cancer. 2008. 99(1).

 

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