Professor Julia Rucklidge, Psychology, College of Science
Despite the advent of medications and other therapies over the last 50 years, the rates of mental illness have been on the rise rather than a decline. Over the last decade, scientists have been uncovering an uncomfortable truth: What we eat is affecting our mental health.
In this talk, Prof Rucklidge will discuss the data that shows an alarming picture of food choices serving as risk factors to all kinds of psychiatric problems; she will then introduce the recent paradigm shift of using nutrients to treat these challenges, reviewing the evidence to date. The talk will challenge our current treatment regime for mental disorders and suggest one alternative course of action.

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