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Lift Your Mood with Power Foods
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In Lift Your Mood, you will discover how to treat stress, Seasonal Affective Disorder (SAD), insomnia, low energy, and Pre-Menstrual Syndrome (PMS) without medication, just with simple changes to your diet. With more than 80 delicious recipes, you can arm yourself with the nutrition you need to defeat these and a host of other conditions. Have you ever wondered how you can beat the energy slump in the middle of the day? Have you ever felt frustrated that you can't be more focused, or more constant in your moods? Use this ground-breaking book to find out how simple dietary adjustments can change the way you think and feel, and revitalize your approach to life. Nothing in this book demands dramatic changes to lifestyle. Instead, it shows that through better understanding of the connections between what we eat and how we feel, and through simple but highly effective modifications to our diet, we can follow eating patterns that have profound and long-lasting effects on our mind and mood. Featuring the most up-to-date nutritional science, each chapter of Lift Your Mood is carefully devised to combine comprehensive, accessible information with practical advice on which foods to eat for optimum health and vitality. In Lift Your Mood, Christine Bailey will show you: - Why fluctuating blood-sugar levels give you dramatic mood-swings - Why fat deficits can reduce your cognitive function, concentration and even lead to memory loss - Why eating certain foods can make you anxious and tired You will also find detailed information on nutritional supplements to support your new diet, as well as helpful general advice on improving energy levels, mental fitness and mood through simple exercise and relaxation techniques. About the Nutritional Consultant Christine Bailey, M.Sc., is a nutritionist, food and health consultant, chef and cookery teacher. A member of the Guild of Health Writers, she writes for numerous health and food magazines and is the author of several books. Christine runs her own nutritional therapy clinics, hosts regular courses and workshops, advises businesses and schools, and works with a number of charities and organizations, including the World Cancer Research Fund UK.
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About the Author

Christine Bailey, M.Sc., is a certified nutritionist, food and health consultant, chef and cooking teacher. A member of the UK's Guild of Health Writers, she writes for numerous health and food magazines and is the author of Nourish: The Cancer Care Cookbook and The Top 100 Recipes for Brainy Kids. Christine runs courses and workshops, advises local authorities and schools, and works with a number of charities and organizations including the World Cancer Research Fund UK.

Reviews

While being a long term fan of dietary control and nutritional balance, I had not previously come across a book satisfying both my philosophical parameters of food intake management and my scientific rationale for such processes. This book, by Christine Bailey, is, in my opinion, probably the most sensible collection of data and practical suggestions within the field of nutritional balance. It is a wide-spread contention that food intake, it's control, nutritional benefit, unwanted side-effects and the medical conditions resulting from inappropriate amounts and types should be common sense. However, it seems there are an increasing number of people who do not have such common sense either, probably, due to loss of parental input to this philosophy or more likely as a result of overriding media barrage suggesting that "it doesn't matter." This book is the best I have seen at describing a proven connection between physiological chemistry and moods or mental acuity. I was impressed by the knowledge concerning the chemistry involved in some of our mood changes and the obvious passion with which this knowledge was placed into a practical scenario with reference to balance by appropriate food intake. The explanation of how physiological chemistry can alter what we feel or how our mental capacity can be altered by some of these chemistries gave a very good link into the suggested foods or food combinations which could potentially help to change those detrimental mental effects we would all rather be without by balancing some of the physiological chemistries. The foods suggested in the recipes in this book are all readily and very reasonably available and preparation times for the suggested recipes are not unduly onerous. If I have one personal gripe with the style of the book it is the rather American "tick box lists" preceding the practical sections in which I think most of us would probably tick enough boxes to suggest that we were lacking something. This may of course be true! I would recommend this book to anybody who is willing to pay attention to obvious scientific rationale placing mental acuity and moods as sequelae of food (fuel) intake. It is very much common sense being aired in a convincing and available manner creating a reference manual for balanced nutrition which should result in optimum mental and mood performance. It would be good to see a sequel by this author where she explores in more depth some of these connections between physiological chemistry and food chemistry and the ability of these interactions to improve our well-being. Highly recommended. Professor Paul Sibbons Director, Head of Surgical Sciences, NPIMR

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