Category: Food As Medicine
Our Food As Medicine Executive Chef and core faculty member Rebecca Katz, MS, has just come out with her second book dedicated to helping cancer survivors and their families with tasty, healthy, science-based recipes and food information. Called The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery, it’s full of practical and delicious information.
The Saturday morning scene at the New Morning Farm farm market at Sheridan School, Washington, DC. Most of the food is organically grown
A young MD from Johns Hopkins turned to me at the end of a Food As Medicine training a number of years ago and said, “Great! I totally get it, and I can’t wait to get home and completely change how
Dennis Jaffe, my old friend who is both a CMBM and a Saybrook Board member, got things started, and Lorne Buchman, the Saybrook President, has embraced our vision from the beginning and made sure that it infuses our partnership.
Malnutrition among patients has been identified in numerous studies and hospital food is frequently cited as insufficiently nourishing. This presentation will address what can be done to improve hospital food: nutrition to aid healing and improve health outcomes.
The UltraMind Solution: Fix Your Broken Brain by Healing Your Body First by Mark Hyman, MD Review by James S. Gordon, MD
Mark suggests that the most effective and, indeed, scientific way to address the epidemic of psychiatric disorders (affecting 1.1 billion people worldwide) is not with psychotropic drugs that treat postulated alterations in neurotransmitters, but with nutritional therapies that address the underlying biological imbalances that ultimately may disturb neurotransmitter functioning.