Ten questions for Vicki Braunstein, LCSW

A while back, I wrote about taking my ex-bodybuilder brother’s advice to drink a gallon of water a day. I felt so much better after doing it, that I started doing another one of his nutritional practices — eating oatmeal for breakfast every morning — as well.

He’s done it for about 25 years and, since I’ve been doing it, I really feel great. Oatmeal has lots of protein, fiber, and vitamins, and when you add some fruit and milk it’s tasty as well.

Both of these dietary changes have worked extremely well for me, and I wouldn’t hesitate to recommend them. But my new-found interest in nutrition was only just beginning.

Recently I got in touch with a lovely young woman named Vickie Braunstein, who is a Licensed Clinical Social Worker (LCSW). She has some really exciting ideas about nutrition as it relates to mental health, including how it can help make for better outcomes with at-risk children.

I decided to ask her 10 questions in the hope of finding out more about her research. Vickie’s work, as I found out, is just fascinating. Enjoy!

— 1. Where did you grow up, go to school, and what is your formal education?

    I spent my early years in Maplewood, New Jersey, until the age of 8, after which I moved to the Capital Region. I graduated from Storm King High School in 1990. Following that, I attended Curry College in Milton, Massachusetts, near Boston, where I received my bachelor’s degree in fine and applied art.

Later, I pursued my master of fine arts degree in dance at Temple University in Philadelphia, Pennsylvania. It was during a documentary project addressing the cross-cultural issue of child sexual abuse that I decided to change my career path and became a social worker. I earned my master of social work (MSW) degree from the University at Albany, graduating in 2010.

— 2. What led you to working as a mental-health professional with a focus on nutrition?

    This inquiry stems from my upbringing and can be viewed from two perspectives. My father struggled with heart issues throughout his life. To support his heart health, he prioritized non-pharmaceutical approaches — being an oral surgeon and clinical researcher — and emphasized nutrition, exercise, and meditation. I grew up witnessing him practice these life-saving lifestyle strategies.

    As a social worker involved with sexual-abuse cases and household dysfunction in a community-based program in Albany, I began to notice the limitations of traditional evidence-based treatments. This prompted me to investigate current dietary habits and assist individuals in transitioning from highly processed foods to whole foods, whenever possible, considering accessibility and financial constraints.

Once clients adjusted their food patterns, I observed a significant improvement in mental-health symptoms and behaviors, establishing a clear correlation. Although I didn’t grasp the scientific rationale at the time, I recognized a physiological shift occurring when clients adopted a whole-food diet.

Eventually, I discovered the emerging field of nutritional psychiatry, particularly from Harvard University and other institutions, which explored the connection between nutrition and mental health. Motivated by this knowledge, I enrolled in the Nutritional Therapy Practitioner (NTP) Certification program, where I am currently midway through my studies.

I have also collaborated with an athletic trainer, NTP, chefs, program developers, and social-work professionals, becoming part of the FAM (Food as Medicine Task Force) initiative in Saratoga Springs. FAM is a collaborative effort involving Skidmore College’s Environmental Science professor, Dr. Rodriguez, from the Saratoga Hospital Health Clinic, Pitney Farms, and other community agencies, aiming to provide education and improve accessibility for low socioeconomic status individuals and families.

— 3. When we spoke you mentioned “nourishing the mind.” What does that mean?

    Just like any other organ, the brain, nervous system, and endocrine system — the primary networks for thought, behavior, and emotions — are nourished by the food we consume. Each organ system requires a specific balance of nutrients to function effectively. When they don’t receive the necessary nourishment, their performance suffers.

For instance, neurotransmitter and hormone production, which is regulated by the gut and brain, depends on various cofactors and nutrients to be produced and to communicate effectively. A clear example is that, if magnesium levels are low, you may experience anxiety, panic attacks, nightmares, and difficulty falling asleep, among other mental-health issues.

— 4. How can nutrition help with childhood trauma or psychological deficiencies?

Children who have experienced trauma, neglect, and unstable home environments face an increased risk of mental-health issues, such as unresolved Post-Traumatic Stress Disorder, anxiety, depression, and behavioral problems. Although traditional therapeutic approaches typically focus on psychological and emotional needs, the vital influence of nutrition on mental health is often neglected.

Recent studies suggest that adequate nutrition is essential not only for brain development and cognitive function but also for regulating the stress response, minimizing inflammation, and enhancing emotional resilience. Conversely, nutritional deficiencies can exacerbate the symptoms of mental illness and hinder the recovery process.

— 5. How important is nutrition for children, especially considering many low-income families live in “food deserts” where it’s very hard to find fresh and healthy food options?

See this study:

https://www.cdc.gov/violenceprevention/aces/about.html

The ACEs (Adverse Childhood Experiences Study) conducted in the 1990s revealed that individuals with adverse childhood experiences tend to face poorer physical health outcomes. The study found a significant correlation between higher ACE scores — reflecting both the number and chronicity of negative events — and increased chronic health issues.

Those who have experienced trauma exhibit heightened stress responses compared to individuals without such experiences. This physiological reaction translates to elevated levels of adrenaline and cortisol in the bloodstream, resulting in chronic inflammation and other health complications.

Moreover, individuals who primarily consume whole foods and maintain a healthy digestive system with regulated blood sugar levels are more resilient and better equipped to handle chronic stress than those who rely on processed foods lacking essential nutrients.

— 6. Why are humans so drawn to salt, fat, sugar, and other bad or unhealthy foods?

— Evolutionary factors: There’s a biological basis for our preference: In times of food scarcity, sugary foods, such as fruits, were calorie-dense, supplying quick energy and aiding in fat storage for periods when food was unavailable.

— Brain’s reward system: Processed sugars activate the brain’s reward system, significantly releasing dopamine, the feel-good hormone, particularly in the nucleus accumbens, which is linked to pleasure and reward. However, these foods also trigger an inflammatory response, lack essential nutrients necessary for homeostasis (or resilience), and lead to drastic blood-sugar fluctuations that adversely affect the nervous system. Moreover, they can contribute to dysbiosis, an imbalance in the gut microbiome that may result in leaky gut and other chronic illnesses.

— Hormonal reactions: These foods cause spikes in blood sugar, triggering the release of insulin and other hormones that affect hunger and cravings. Some studies indicate that highly processed foods can elicit addictive-like responses in the brain.

— 7. What are some simple changes that an average person can make to their diet that are easy to do and provide a good outcome?

To improve your diet, focus on consuming more nutrient-dense foods in their natural state whenever possible, while minimizing your intake of pre-packaged and processed items.

— 8. Is it possible for people, especially children, who have suffered from bad nutrition, to turn it around for the better?

Yes, that’s the remarkable aspect of our body’s healing capacity. After being diagnosed with lupus, I made significant dietary changes that allowed me to heal and I no longer experience any symptoms.

— 9. What advice can you give to parents and caregivers of at-risk children to help these kids as best they can when it comes to nutrition?

There is significant work to be done for at-risk children, especially those living in homes or environments that cannot access or afford whole foods. The key takeaway is that food serves as essential fuel for both the body and the brain.

When we are at rest, the brain utilizes 20 percent of the nutrients and foods we consume. For children aged 5 to 6, this figure rises to an estimated 60 percent. To support their health, it’s important to limit sugary drinks and increase water and electrolyte intake whenever possible. This simple step can greatly benefit the body.

Also, make it a priority to consume whole foods and limit processed and sugary items whenever possible, especially sugary beverages. While this is just one aspect of a larger issue, it stands out as a crucial point!

— 10. Can you tell us a “success story” you’ve had in your work?

Yes, I have two that I will share:

Case Study #1

I began working with this family in July 2016 while participating in a community-based sexual-abuse prevention program. My client was a 12-year-old girl living with her 11-year-old brother and their single mother. They had recently moved from Florida to distance themselves from the mother’s biological family.

The father was incarcerated for raping a minor, and his family was not involved with the children. The mother had an ACE score of 7 and had very little social support, aside from a co-worker. The mother was also diagnosed with generalized anxiety, autism (that she was diagnosed with at age 30) and major depression.

Our initial session took place during a SPOA (Single Point of Access) meeting, which aimed to enhance services to prevent the girl from being placed in a residential treatment facility due to her severe physical aggression towards her mother. My clinical focus was on preparing the 12-year-old for trauma processing using various psychological approaches, conducting family sessions to improve coping skills and communication, and building social networks and support systems.

After about a year of achieving a moderate level of stability, treatment reached a plateau. At that point, we considered nutrition as a potential area for intervention. Although I gathered a comprehensive trauma history from the mother as well, this exploration unveiled a wealth of insights and additional trauma histories. It became evident that processed food was their primary source of nutrition due to a lack of education and experience with cooking or using kitchen equipment.

The first step involved examining the family kitchen and discussing what the mother knew, as well as identifying areas where she needed further education and support. We then discovered a simple recipe with ingredients they all enjoyed and went to the grocery store to purchase the necessary supplies to prepare the dish together.

This marked the beginning of many culinary family sessions that promoted communication, collaboration, and delegating responsibilities, while providing education on the benefits of whole foods, all infused with fun and laughter. This innovative therapeutic intervention involved me finding simple recipes for them to try, which they would prepare and then review. In return, they would discover recipes on their own, try them out, and share their experiences with me. 

In the therapy room, transformation unfolded swiftly and profoundly. Both the mother and daughter experienced a significant reduction in mental-health and behavioral symptoms. The daughter eliminated violent behaviors, improved her ability to communicate her feelings, and increased her peer relationships at school.

Mom successfully managed to lessen her anxiety, demonstrating her ability to navigate public spaces alone without feeling overwhelmed. As a result, she began forming relationships outside of work and enhanced her capacity to support her daughter.

As a family, their communication and overall functioning improved dramatically; they began to collaborate positively and shared authentic moments filled with joy and playfulness.

Case Study #2

In July 2016, a client was met while working in a community-based sexual abuse program. An 8-year-old girl, she had been abandoned and lived in a residential treatment facility.

Her mother, a victim of childhood sexual abuse, struggled with mental-health issues and substance abuse, leading to an unstable childhood filled with neglect. After being placed with her biological father, who also had mental-health struggles, she was eventually removed due to abuse and placed with her paternal grandmother.

At age 5, she revealed sexual abuse by her father, resulting in her removal from his care. Her behavior became increasingly aggressive and unsafe, leading to foster-care placement, which ended after she threatened violence.

Diagnosed with Reactive Attachment Disorder, Bipolar Disorder, and Disruptive Mood Disorder, she displayed various concerning behaviors. Therapeutic interventions included attachment-based therapy, somatic interventions, Internal Family Systems, and play therapy to create a safe and supportive environment.

At age 13, the paternal grandmother re-engaged with the client for family and individual sessions. Once the client returned to live with her grandmother, the increased access and freedom to food became evident; she began overeating highly processed foods and sugary snacks.

At 6 feet tall, she weighed over 300 pounds. At this point, food education was introduced, discussing the impact of sugar on the brain and the effects of highly processed foods on gut microbiome and mood.

The primary focus of clinical work shifted to enhancing communication, developing coping strategies to reduce violent behaviors, family therapy, psycho-education, and ultimately EMDR-Play therapy for the client and during family sessions. While things stabilized, she continued to use food as a coping strategy.

At age 18, she transitioned from her grandmother’s home to an adult assisted-living facility. Although the initial transition to adulthood was challenging, she eventually settled into her new life, began cooking at the facility, and received support from the cooking instructor to serve as her assistant. This role expanded as she took on more culinary responsibilities, even teaching mini cooking workshops for fellow residents.

She began exercising and lost over 100 pounds, applied to multiple colleges, and was accepted by all. She reduced her intake of psycho-pharmaceuticals and established healthy relationships with family and friends.

She now communicates her needs clearly to maintain those relationships and is no longer aggressive or violent towards herself or others. Today, she is a healthy, functioning, and productive member of her community.

Thanks Vickie, for those fantastic answers! For more information, check out Saratoga Center for the Family at https://saratogacff.org/

I don’t know about you, dear reader, but I’m so impressed by this young woman and her tireless work to make better lives for people who have little or no understanding of how critical good nutrition is. Vickie’s story and work are truly inspirational.

So next time you go to a restaurant, don’t look at the burger part of the menu. Try the salads instead or, if it’s breakfast, try the oatmeal. You don’t have to eat healthy all of the time, but if you do most of the time, you’ll feel a lot better.