BRODO + Dr. Masterjohn: “Eating Meat, Bones, Organs & Skin for Mental Health”

This event is off the hook.

Our keynote speaker will be Dr. Chris Masterjohn, who will be giving a talk on “Meat, Bones, Organs, and Skin: Nutrition for Mental Health.” Numerous studies in the modern era have associated vegetarianism with an increased risk of mental disorders, suggesting that animal foods may support mental health. Dr. Masterjohn's talk will review the importance of key amino acids and vitamins in supporting mental health, as well as the importance of proper dopamine signalling. Many of you know Dr. Masterjohn from his work with the Weston A. Price Foundation, and he recently took a position as Assistant Professor of Health & Nutritional Science at Brooklyn College. 

We will also be hearing from Chef Marco Canora of Brodo, who was recently featured by the NYT for his incredible bone broth — which he is bringing for us to try. He will give a short background of the world's first comfort food and how it's prepared. Come hungry, as Marco will have broth to purchase at a discount for $5 (cash only).

We have limited space, so there will likely be a waitlist. And if you can't come, please remove your RSVP.

See you there!

John

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Description of Dr. Masterjohn's Talk

Weston Price documented the ability of nutrient-dense diets to promote not only vibrant physical health, but vibrant mental health as well. Many of the nutrient-dense foods Price emphasized were animal foods, such as organs, bone broths, liver, and cod liver oil. Numerous studies in the modern era have associated vegetarianism with an increased risk of mental disorders, suggesting that animal foods may support mental health.

Dr. Masterjohn's talk will review the importance of key amino acids and vitamins in supporting mental health, with special attention to the paradoxical roles of dopamine in promoting future- and goal-oriented behavior in some parts of the brain, and to promoting rigidity of thoughts in other parts of the brain. Special attention will also be given to the key nutrients needed to coordinate dopamine signaling to maximize mental health.

Dr. Chris Masterjohn

Dr. Masterjohn received his Ph.D. in nutritional sciences from the University of Connecticut at Storrs in August of 2012, where he studied the role of vitamin E and other antioxidants in protecting against the accumulation of methylglyoxal, a potentially toxic byproduct of energy metabolism that is believed to play a role in diabetes and cardiovascular disease.

He conducted his postdoctoral research at the University of Illinois at Urbana-Champaign between September 2012 and August 2014, where he studied the ability of vitamins A and K to protect against pathological soft tissue calcification otherwise caused by high doses of vitamin D. Dr. Masterjohn joined Brooklyn College in August 2014 as assistant professor of health and nutrition sciences.

He will be expanding his research on the fat-soluble vitamins, teaching undergraduate courses in nutritional chemistry, and mentoring graduate students who are interested in pursuing experimental research related to nutrition.


Marco Canora

Chef, restaurateur, and cookbook author, Marco Canora has been doing his part to promote delicious, simple and healthful food that he believes is everyone’s birthright. Since 1996, his cuisine has earned critical acclaim and his Italian-inflected cooking has been hailed as some of the finest this side of the Atlantic.

Hearth Restaurant, located in Manhattan’s East Village, is the current home of the widest range of Marco’s seasonally-inspired dishes, which opened in 2003 and was nominated the following spring for the James Beard Foundation’s Best New Restaurant award.

Since opening Hearth, Marco has been a repeat guest on The Today Show and made appearances on the CBS Early Show, Martha Stewart, and ABC Nightline. The highlight of his television career so far has been the Food Network’s 2010 Next Iron Chef on which he appeared as a contestant.

In 2009, Marco published Salt to Taste: The Keys To Confident, Delicious Cooking (Rodale). The book was nominated for a James Beard Publishing Award and selected as one of Food & Wine Magazine’s Best of The Best. Marco has also created a series of instructional webisodes for KitchenDaily.com in an effort to share some of his favorite dishes as well as some helpful cooking techniques with a wider audience. But his preferred mode of instruction remains the annual cooking classes that he leads each summer in Tuscany, where he can watch students roll up their sleeves and get their hands dirty.

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