Eating For Mental Health - How To Fuel Your Brain With Natasha Coughlin, Part 1

In this week's episode Amy and Katie chat with Holistic Health Dietitian, Natasha Coughlin. The three discuss the best foods for brain health, how food can help autism, ADHD, anxiety, depression, and more. Natasha shares which diets are best for putting autoimmune disease in remission and the surprising foods that could be causing your headaches and migraines. As a mother of three Natasha gives great tips for sneaking more vegetables in your children’s meals as well as a few of her favorite weeknight meals.

About Natasha Coughlin

Natasha Coughlin, MS, RD, HHC is an Integrative and Functional Dietitian Nutritionist and a Holistic Health Coach with a private practice in New Canaan, CT seeing clients in-person and virtually. Natasha received her Master of Science in Human Nutrition degree from Columbia University College of Physicians and Surgeons. She completed her Master’s thesis work at Weill Cornell Comprehensive Metabolic Weight Control Center, where she saw clients with weight and endocrine issues, including diabetes/prediabetes, PCOS, and thyroid disease. 

She was also one of the researchers and a co-author of “The Impact of
Food Order on Postprandial Glycemic Excursions in Prediabetes”, a study conducted at New York Presbyterian Hospital. Natasha completed her Dietetic Internship through Lehman College of the City University of New York, which allowed her opportunities to gain clinical experience in a variety of settings in Connecticut and Westchester County, NY. 

She holds a bachelor’s degree in general studies from the University of Connecticut. Although Natasha is a classically trained dietitian, her personal and professional interests have always been in the field of Functional and Integrative Medicine. She received a certification of Holistic Health Coach through the Institute for Integrative Nutrition and a certification through the Integrative and Functional Nutrition Academy. Her interest in health-promoting cooking brought her to the Natural Gourmet Institute in New York City, where she was trained in implementing various allergen-free diets.

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