Writing Is Hard Work

Musings of a Hard Working Writer...

  • Roger Colby

NaNoWriMo Time Management Tip #4: Brain Food


Fed me good stuff so I can keep working for you. (Photo credit: cloois)

One of the most important things the brain needs for active creativity is food that promotes that function.  There are basically three types of foods that the writer should be eating in order to boost creativity.

1.  Carbs – This is the fuel that powers the brain.  Eat plenty of whole grain foods which break down slower and provide a slow burn of fuel for your creative juices.  If you are gluten free like me, find whole grain options at your local natural foods market.

2.  Omega 3 Fatty Acids – I take a regular supplement of Omega 3 every day.  This can also be accomplished by eating a steady diet of seafood, but some of us have seafood allergies.  Some fish oil supplements are nothing more than that: fish oil.  They do not contain the necessary Omega 3 that they advertise.  Look on the bottle.  You want the kind of Omega 3 supplement that has as an ingredient Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) that equal at least 500 mg.  Not only is this good for your heart and cholesterol, but your brain needs these vital acids for creativity.

3.  Vitamin C, E, and Beta Carotine – The best way to get these vitamins in your system is to eat a steady diet of fruit.  A farm grown apple actually contains every last one of these plus much more.  It is estimated that the common apple contains every vitamin in a daily supplement.  These vitamins protect your brain from free radicals which can hamper your brain’s activity.

Things to stay away from:

1. Caffeine – Yes, it will give your brain a boost for a while, but it has nasty side effects when you come down off of the caffeine high.

2. Sugar – Recent studies show that sugar actually may be the cause of many of our physical ailments.  It, like caffeine, provides a short burst of productivity, but wears off quickly and leaves you feeling drained and wanting sleep.


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