The detailed findings of the research and its outcome are published in the book 28 Grams of Happiness.

The research follows a journey through three layers. The first is the superficial layer, our senses, the way we perceive the world around us. By analyzing how we experience food, its tastes, flavors, smells and textures, we can break down why we enjoy what we enjoy so much. The second layer will dive deeper into existing groundbreaking and innovative research on the impact of food on our brain. Newly discovered scientific facts in the world of psychobiotics, for example, have identified foods that enhance our moods as well as our mental capacities, learning skills and the speed at which we process our thoughts. The final layer explores how we can cultivate our physical health, and in particular the health of our digestive system. While focusing on our intestinal bacterial flora and how to properly feed it in order to cure and prevent mental discomfort, we also look at the potential impact of this research on the development of a more preventive and personalized healthcare.

In Collaboration With:

PIPPENS
KONTOU

Photography by Ruud Scheerens & Rive Roshan