Food and Mood

Dr. Sarfaraz K Niazi (e-mail: niazi@niazi.com)

One sign of aging is the decline in the chemical messengers of brain: the neurotransmitters. This not only slows down our reflexes but also causes many mental disorders ranging from depression to mania. Some of the important neurotransmitters are acetylcholine, norepinephrine, gammaaminobutyric acid, dopamine; many of these neurotransmitters are lost because of oxidation that can be prevented by taking vitamins listed above as antioxidants. Many drugs are now available with remarkable effects on the level of these neurotransmitters. Food selection remains only viable alternate to controlling our brain chemicals. Foods alter our mood and we should do well knowing how to exploit this tool. Foods containing tyrosine make us alert; those containing tryptophan calm us down. Though food contains both amino acids, more tyrosine reaches brain when high protein meals are taken making us more alert and energized. It is a complex mechanism but understanding that eating proteins with or without carbohydrates increases levels of tyrosine in our brain but when taking carbohydrates without proteins, tryptophan finds its way to brain soothing or slowing us down. The net effect is that proteins make us more alert, more motivated, more mentally energetic and "up." Carbohydrates eaten alone make us feel less stressed, less anxious, more focused and relaxed. The stereotypical belief that eating a candy bar or sugar gives you instant energy is wrong. What happens is that all carbohydrates cause release of insulin which then pushes amino acids into brain preferentially tryptophan calming our body. In designing eating regimens around this theory, care should be given in selecting foods low in fats; vegetable proteins and lentils work wonders in energizing our bodies. Reducing tension and fatigue are the simplest way to reduce aging effects.