Whether "brain food", "mood food" or "healthy food", top gastronomy has discovered health and is cooking selectively without fat, milk protein, gluten or carbohydrates while using other, health promoting foods in a targeted manner.
An apple a day keeps the doctor away, goes the old English saying. In traditional Chinese medicine the selection of foods has always played an important role in the prevention and treatment of diseases. Insights from nutritional medicine are increasingly finding their way onto the menu in top restaurants.
At first it was the known culprits that disappeared from restaurant kitchens and led to "clean food": Glutamate and gluten, fatty sauces and side dishes rich in carbohydrates as well as allergy-causing ingredients. What came next was the targeted use of foods that promote certain aspects of healthy nutrition. It is well known that vegetables bind bases rather than acids in the body, which is supposed to prevent cellulite and bring about beautiful, toned legs and arms.
And so a vegetarian dish quickly becomes "beauty food". Dark chocolate contains a large amount of pseudo-alkaloids, which have a relaxing effect, and the messenger substances serotonin and dopamine in bananas have a mood brightening effect. What makes more sense than offering a banana coated with dark chocolate as a "mood food" dessert? Those who want to purposefully do something for their mental capacity and concentration ability reach for "brain food"; after all, one fourth of the daily food intake serves to nourish the brain.
And so we come to iron, which as a building material for haemoglobin is responsible for oxygen transport in our body, and omega-3 fatty acids which are an important component of the outer membrane of our brain cells. The result on the menu: Surf and Turf, briefly roasted fillet of beef and salmon steak as "brain food". To accompany this, a freshly mixed fruit juice (smoothie) which supplies the grey cells with vitamins and bioactive plant substances that promote circulation in the brain.