HBR: Anxiety and Business Decisions

Check out the Editors Pick of the Week November 7, 2013 (17:09 -12:15 minutes)

The first article in the Harvard Business Review, HBR podcast is about seeking advice when anxious.  The article discusses how decisions can be influenced if we are anxious before we make a decision.  What I found most interesting is that the psychologist used a technique of watching a video that makes the subject anxious before they have to make a decision on a different subject. What the psychologists understand is that the brain retains the emotional tone even if the context changes.  Most important is that even we don’t feel like we are anxious, even when our brain is actually making slightly different decisions. 

The take-home for this business is when there are important decisions to be made, we should clear the decks and go do something that helps us get into a neutral state, such as playing a round of golf, sleeping on it, or doing another activity in which we have a great deal of confidence.  By getting our brain in a neutral state, our mind is better able to make the decisions we need to make.

Optimizing Brains

This webinar discusses how to have more energy and mental clarity. Supporting the idea that the body needs food to fuel the Mind, Brain, and Relationships we'll cover:

  • How food affects the brain, energy levels and mental clarity,
  • How to differentiate among trauma, anxiety and hypoglycemia, and
  • How to differentiate between depression and fatigue

Included in this is an overview of some key research, the physiology involved, and some tools that can be used to help people who need a little more bandwidth to lower anxiety and depression, decrease fatigue and end early morning waking insomnia.

Table to Contents for Video

  • The overview of the research begins at 1:52
  • The physiology discussion begins at 9:27
  • An explanation of the benefits of protein begins at 32:17
  • Some helpful tools are provided, beginning at 49:19

Your comments are welcome. 

 

The Art and Science of Food: Delicious and Nutritious

I love food. I love eating food. I love making food. I love thinking about food. I love learning about food. Ok, I am a little obsessed. However, for me it is about the quest. It is actually a little hard to experience food in a meaningful way. For me, good food needs to be tasty in the first and last bite, aromatic (smells good), satisfying (vs creating cravings), interesting, and diverse. In other words, a full sensory experience. Remember, it is your brain that registrars the senses and says that "is good."  Your lizard brain also believes that if you are nutrient deprived that it must be fats and carbs that you are missing. If you are eating a standard American diet you are probably missing some micronutrients. Although we get plenty of calories, they are not very nutrient dense. The lack of nutrients cause cravings for fat and carbs and can cause all sorts of health problems: fatigue, depression, weight gain, anxiety, diabetes, and cardiovascular disease. 

Recently, I listen to the Freakonomics podcast "Food + Science = Victory!" with Stephen Dubner. He interviewed J. Kenji Lopez-Alt who has a new book on the science of cooking,  The Food Lab: Better Home Cooking Through Science. The book is about the art and science of cooking. Simple tips on how to make food taste satisfying. The second person that Stephen interviewed was Jo Robinson, the author of Eating on the Wild Side,  who discusses why are food is missing key nutrients.

So if your interested in learning more about how to support your brain and body with delicious and nutritious foods you might want to check out this podcast. http://freakonomics.com/2015/11/05/food-science-victory-a-new-freakonomics-radio-episode/ 

Wishing you the best!