In 1990, when I sustained my traumatic brain injury, now more commonly referred to as a concussion, there was virtually no information about how foods could affect your brain or brain recovery. The hypoglycemia diet was the only one that mentioned how food can affect brain clarity and create brain fog.
Egg yolks are a leading source of choline, the precursor for acetylcholine, a neurotransmitter that helps you remember things like where you left your phone. According to some researchers, eating foods rich in protein for breakfast, like eggs, can improve overall cognitive functioning.
Dr. Diane®'s book, Coping with Concussion and Mild Traumatic Brain Injury sets out to cover every aspect of this often mystifying condition.
Dr. Diane® Roberts Stoler, Ed.D.
7 Hodges Street
N. Andover, MA 01845
Phone: (800) 500-9971
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Image Credit Elaine Boucher
