Healthy Eating to Reduce the Risk of Dementia
100 Fantastic Recipes Based on Extensive, in-Depth Research in Association with the Waterloo Foundation
Published 15th January 2015
Size 220 x 210 mm
Dementia affects nearly 36 million people worldwide, with 7.7 million new cases every year, and has a dramatic impact on sufferers and their families. There is evidence, however, that a healthy lifestyle and diet, especially in mid-life, can help to reduce the risk of developing dementia.
In this much-needed book, Margaret Rayman and her team of nutritional experts give clear and effective guidelines on how to adapt your diet and lifestyle to help protect you against this condition. In addition to general dietary advice, it includes 100 delicious and easy-to-follow recipes, all of which are based on two years of careful research.
The detailed introduction summarises the team's findings and explains, in a clear and concise manner, what foods, food components and nutrients can help to protect the brain and keep it functioning to its best capacity.
The introduction is followed by a tempting collection of recipes, such as Blueberry and Wheatgerm Pancakes for breakfast, Warm Chicken and Grapefruit Salad for lunch, and Baked Trout with White Wine and Fennel for dinner, with a tempting Chocolate Orange Mousse or a bright and zingy Cranberry Sorbet for dessert.The fantastic health benefits of these dishes are sure to make them a welcome addition at any stage of life.
Professor Margaret Rayman has a doctorate in Inorganic Biochemistry from Somerville College, Oxford, and has held post-doctoral fellowships at the Institute of Cancer Research and Imperial College. Since 2007, she has been Professor of Nutritional Medicine at the University of Surrey.