“The brain is most complex and mysterious construction in the universe, yet it is nonetheless a machine, an organ like the others, requiring food to construct and maintain itself. Certain types of food are needed if deficiencies are to be avoided, as well as to enable it to function harmoniously. All the cells in our bodies are governed by the same basic rules of physiology and the same fundamental biochemical mechanisms. Food contains all the necessary nutritional elements to cell life: minerals, vitamins, amino acids and fatty acids (fats which are essential for life). But the specific functions of the various cells determine their particular needs. Neurons and other brain cells are no different. Certain nutritional deficiencies may be responsible for altering the way these cells function. The cult of slimness for purely aesthetic reasons may have made us forget our age-old knowledge of our basic nutritional needs and our sense of pleasure. The obsession with nutritional safety has made us reject toxic and contaminated products, but it can also result in excessive behaviour. True nutritional safety consists in finding the nutrients we need in the food we eat —and at the same time enjoying it. Both these aspects are under threat. What strategy should be adopted for the brain? Good nutrition. What can be done to ensure this? By combining different types of food. The equilibrium of mind and body lies in good nutrition.”
Jean-Marie Bourre
In this work, the author demonstrates how and why.

Jean-Marie Bourre is a neuro-toxicologist and head of research at INSERM. He is the author of Brain Food, The Fats We Need and From the Animal to the Plate.