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The Doctor's Kitchen Podcast

#8 Eat To Boost Your Brain - with Dr Ayan Panja

The Doctor's Kitchen Podcast

Dr Rupy Aujla

Mindset, Healthy Eating, Nutrition, Health And Wellbeing, Health & Fitness, Dr Rupy, Nutritional Medicine, Wellness, Healthy Recipes, Improving Health, Doctor's Kitchen, Health Goals, Medicine, Mental Wellbeing, 868329, Lifestyle, Food And Lifestyle

4.72.7K Ratings

🗓️ 18 June 2018

⏱️ 48 minutes

🧾️ Download transcript

Summary

On this episode, I invite fellow doctor and friend Dr Ayan Panja, General Practitioner, super generalist, lifestyle medicine enthusiast and co-founder of Lobe Medical to talk about eating for our mind - with specific regard to neurodegenerative disease.


We talk through:

  • What we mean by the concept of Eating for your brain
  • How food is such an important consideration in brain health
  • What we discuss with patients in regard to cognitive decline
  • How many listeners in their 30-40s might be thinking that this topic is only relevant for an older generation - but actually, looking after your brain is a lifelong process
  • The impact of stress, sleep and exercise on your brain
  • What neurogenesis is
  • The burden of Dementia and Alzheimer’s Disease
  • The factors that have been proven to reduce the effects of disease


If I was to suggest one recipe from my cookbook The Doctor's Kitchen that pretty much sums up our conversation - it would be the Elegant Flavanol Porridge - it has whole oats in it and also includes berries and cacao - which is a lovely chocolate spice that adds a wealth of aroma to your foods.


You can find Dr Ayan at the social medial links below and at Lobe Medical - where you can find out more about his amazing project, teaching GP's and other practitioners how to improve their lifestyle medical consultations.


Follow Dr Panja on Twitter @Dr_Ayan and Instagram @drayanpanja.

The Doctor's Kitchen cookbook is out now. Order your copy here.


Hosted on Acast. See acast.com/privacy for more information.

Transcript

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0:00.0

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And that's why we're super chuffed

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...

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