Eat & Flourish
How Food Supports Emotional Well-Being
Description
A lively and evidence-based argument that a whole food diet is essential for good mental health
Food has power to nourish your mind, supporting emotional wellness through both nutrients and pleasure. In this ground-breaking book, journalist Mary Beth Albright draws on cutting-edge research to explain the food/mood connection. She redefines “emotional eating” based on the science, revealing how eating triggers biological responses that affect humans’ emotional states both immediately and long-term. Albright’s accessible voice and ability to interpret complex studies from the new field of nutritional psychology, combined with straightforward suggestions for what to eat and how to eat it, make this an indispensable guide. Readers will come away knowing how certain foods help reduce the inflammation that can harm mental health, the critical relationship between the microbiome and the brain, which vitamins help restore the body during intensely emotional times and how to develop a healthful eating pattern for life—with 30-day kick-off plan included. Eat and Flourish is the entertaining, inspiring book for today’s world.
Reviews
"Food has an incredible power to heal bodies and nourish minds, to connect and repair communities, to feed the few and the many. In Eat & Flourish, Mary Beth Albright makes the compelling case that by understanding food holistically, we can unlock its potential to improve our physical and emotional well-being."
— José Andrés, chef
"As a chef, nutrition and nourishment is at the forefront of what I do. Mary Beth Albright presents an impressive exploration of the interconnectivity of these elements—and beyond—in Eat & Flourish. It is an outstanding and comprehensive book for today’s food and health enthusiast."
— Thomas Keller, chef/proprietor, The French Laundry
"I've watched Mary Beth Albright eat, and I've certainly watched her flourish in her career over the last decade. A true authority on all things food, her book is a departure from the expected and does a world of good through one of our most important places: the dinner table." — Bobby Flay, chef
