Despite the advent of medications and other therapies over the last 50 years, mental illness rates have risen rather than declined. Over the last decade, scientists have been uncovering an uncomfortable truth: what we eat affects our mental health.
In this talk at the University of Canterbury, mental health researcher Dr. Julia Rucklidge discusses the data that shows an alarming picture of food choices serving as risk factors to all kinds of psychiatric problems. She also introduces the recent paradigm shift of using nutrients to treat these challenges, reviewing the evidence to date.
This talk challenges our current treatment regime for mental disorders and suggests one alternative course of action.