I spend my days focused on the organ that defines us: the human brain. As a neurologist, I diagnose everything from chronic headaches to complex neurodegenerative diseases. But some of the most important work I do to protect the brain happens in my family’s kitchen as my wife and I raise our kids.
Infancy through early childhood is a critical window of neuroplasticity and growth, and what we feed our children can directly impact their brain health in the long run.
The best foods for the brain are universal: fruits, vegetables, and high-fiber options. My philosophy isn’t restrictive, and my kids eat the same varied diet as most of their friends. Still, I was firm on three key rules, especially during infancy.
Honey can be deadly to an infant, if rarely. This is because honey contains spores of the Clostridium botulinum bacteria, even in small amounts and in cooked items.
Infants’ gastrointestinal tracts aren’t mature or diverse enough to outcompete these spores, allowing them to germinate and grow into active bacteria that produce botulinum neurotoxin. This can cause infant botulism, a rare but extremely serious form of food poisoning.
