How do chess Grandmasters fuel their little grey cells to achieve maximum efficacy during their often lengthy chessboard battles? I have argued the case for a marine-based diet, rich in brain foods, such as Omega-3 fatty acids, DHA (Docosahexaenoic acid) and EPA (Eicosapentaenoic acid), as advocated by Professor Michael A. Crawford, Director of the Institute for Brain Chemistry and Human Nutrition at London’s Imperial College. Indeed, during the Howard Staunton Memorial Tournament, which I organised with one of Britain’s most distinguished artists, Barry Martin, at Simpson’s-in-the-Strand, Britain’s foremost grandmaster, Nigel Short MBE, was so convinced by Professor Crawford’s opening oration, that he adopted an entirely piscine regime during the competition, which he then proceeded to win. There are, though, alternatives. Garry Kasparov, for example, favoured the demolition of a large…
