After spending the past 20 years studying food and the brain, I'm now convinced that HOW we eat is at least as important as WHAT we eat. This course outlines some foundational principles-- nutrient density, the importance of minimally processed foods, whether or not it matters if your food is organic, and we'll touch on calorie restriction as a neuroprotective strategy.
On Feb 28, 2021 at 12 pm PST, all students are invited to join us for a live Discussion related to the course material.
"Thank you for approaching everything with a common sense, "Let's take this all with gratitude," approach. We can get wound up about the situation at hand, and that's not going to do anything to change it."
"USER FRIENDLY / EASILY UNDERSTANDABLE."
"Thank you, Dr. Mischley! This is exactly what I'd been looking for and what drew me to you."
Your Instructor
Laurie Mischley studied naturopathic medicine (ND) at Bastyr University and epidemiology (MPH) and nutritional sciences (PhD) at the University of Washington. Her work is focused on identifying the nutritional requirements unique to individuals with neurodegenerative diseases. She has published on coenzyme Q10, lithium, and glutathione deficiency in Parkinson’s Disease (PD).
For the past decade, she has been lead investigator of the Modifiable Variables in Parkinsonism (MVP) Study (www.MVP-Study.com), a global observational study designed to describe the secret(s) to success in a real-world population.
She has maintained a clinical practice in Seattle for over two decades, caring for thousands of patients with Parkinsonism.
Course Curriculum
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StartDoes Diet Matter? (6:27)
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StartAppreciate, Anticipate, & Inhale (9:36)
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StartMalnutrition is Common (6:16)
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StartNutrient Density (4:41)
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StartEasily Digestible Foods (5:33)
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StartBreak-Fast (3:14)
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StartIntermittent Fasting (2:12)
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StartImpact of Slope Reduction (4:18)
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StartFresh is Best (4:00)
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StartHow Important is Organic? (4:21)
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StartDiet & Family (8:42)