Description
Dr Rachel Gow is a Registered Nutritionist and Child Neuropsychologist specialising in ADHD and Nutritional Neuroscience. She was a guest researcher at NIH in Bethesda, Maryland (2012-2016), is affiliated with King’s College London and teaches students at both London Metropolitan University and the University of Surrey, UK. She frequently speaks internationally, including at the International Society for Nutrition in Psychiatry Research. She is the founder of the charitable trust Nutritious Minds, and the mother of a child with ADHD and dyslexia. 1. The Brain and the ADHD Brain 2. The Gut-Brain Axis 3. Food as Medicine and Food as Poison 4. Overcoming ADHD Genetics with Nutrition 5. The Right Fat: Omega-3 Fatty Acids 6. Other Nutrients for Coping with ADHD 7. Food Allergies and Sensitivities 8. Sugars and Dyes 9. Diets that Help and Diets that Hinder 10. Eating Mindfully
