Apr 3, 2018 8:15 am2815 views
As a chef-turned-nutritional neuroscientist, I explore how the food we eat impacts the way we think. As a part of my graduate training, I design dietary interventions.
The “cupcakes” in the image above are actually not cupcakes at all. They’re 90 percent egg powder with a dash of sugar and flour. In academic speak, they’re “tightly controlled isocaloric vessels of lutein that will serve as the intervention of a randomized control trial in preadolescents with below-average retinal lutein levels.”