From the book Genius Foods by Max lugavere. How to eat for health and happiness.
Neurotransmitters have a big name. But they have even bigger responsibilities. The most important transmitters go by the names acetylcholine, serotonin and norepinephrine.
So what do these do?
Let’s start with acetylcholine: it’s in charge of learning and memory.
The best way to make sure you’re taking care of it properly is to cut out “anticholinergic” drugs and eat plenty of choline-rich foods.
These drugs are usually prescribed for maladies such as motion sickness, allergies, depression, heartburn and insomnia. As a study by the University of Washington highlights, they’ve been linked to the development of dementia in chronic users.
Choline is a dietary precursor to acetylcholine. You’ll find it in abundance in egg yolks, beef liver, shrimp, broccoli and scallops.
Your next step should be to optimize your intake of serotonin – your brain’s mood neurotransmitter. Natural sources include vitamin D and omega-3s.
That’s important because low serotonin levels have been linked to impaired learning and memory, poor impulse control and suboptimal long-term planning – all major traits of depression.
Optimizing your serotonin intake can be as simple as making sure you’re getting enough sun exposure or taking daily vitamin supplements. Do that and you’ll be sure to see big improvements in your mood.
Take it from the participants of a 2017 study at Deakin University Food and Mood Center: they found that their disposition improved greatly when they ate more eggs, olive oil, grass-fed beef and fish.
Finally, there’s norepinephrine – the neurotransmitter that helps you maintain focus. It also has anti-inflammatory properties and protects the parts of the brain first compromised in the early stages of Alzheimer’s.
Avoiding stressful stimuli can help boost norepinephrine. Anxiety triggers chronic norepinephrine release, damaging your cognitive health and making the transmitter much less effective the next time you need it.
Exercise is equally important. A 2017 study published in PLOS ONE found that college-aged adults were much better at learning a new language when working out on a stationary bike than when sitting still!
Live life to your absolute potential
While traveling in Thailand I discovered this wonderful blue sapphire tea called butterfly pea tea. It is not just a pretty color but also very good for ones health and well being. The blue Chai tea turns into a rich purple color when a lemon wedge is added.
Mix with freshly squeezed lemon juice, brown sugar and crushed ice ! Add some mint leaves for extra flavor ! Lovely garden drink on a hot summers day! ☀️
Blue Butterfly Pea is an ancient Thai herbal plant. Its flower has three different colors white, blue, and purple. Not only beautiful, Butterfly Pea first gained its reputation as a powerful hair strengthener in the traditional Thai medicine. leaves, flowers, seeds, and roots are all used as medicinal herbs. According to Thai culture & folklore, butterfly pea flowers are squeezed to make Anchan tea, and as a coloring forThai desserts in blue and purple colors. It also provides anthocyanin to improve eyesight, treat opthalmitis and eye infections, nourish hair, provide antioxidants and boost body immunity. Many health & beauty products are derived from this flower because of the positive effects of the flavanoid, Quercetin has on skin & hair. The hot or cold tea is extremely thirst quenching and relaxing.
A very tasty bucket of finger licking queen crab and beautiful suculent lobster cooked till delicious in a tasty garlic butter sauce. What a feast!!! Looking forward till next time!
What’s in Crab ? This ten-legged friend is high in protein and Full of goodness. It has trace elements of selenium and chromium as well as calcium, copper and excellent source of Omega 3 fatty acids, which can be very good for people suffering from arthritis and high blood pressure. Selenium is a powerful antioxidant and trace mineral. Crab is a low calorie food with only 128 calories in 100g and saturated fat – which makes it good for the heart!
What’s in Lobster? Lobster contains iodine, selenium, and B vitamins. It is great as a lean protein and can be cooked in several ways. It contains less calories, cholesterol and fat than other proteins like red meat and shrimp.
Lobster in Garlic butter and Parsley:
8 tbsp. unsalted butter, softened
2 tbsp. finely chopped parsley
1 1⁄2 tsp. crushed red chile flakes
4 cloves garlic, finely chopped
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1 live lobster (about 1 to 1 1⁄2 lb.)
1⁄4 cup olive oil
Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves, shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see “Grilling 101”). Place lobster halves, flesh side down, and claws on hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon, spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.
Srilankan sea bass and Malaysian sea bream at Moana restaurant Sofitel Palm Jumeirah.
Oysters are full of nutrients and minerals, they are low in cholesterol and great for weight loss. They also help blood circulation and aid in wound healing. Futhermore they improve mood and regulate stress levels – hence the well documented aphrodisiac qualities.
Srilankan sea bream recipe:
1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced
Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green