Food and the Brain. What Carbohydrates Do to Health, Thinking, and Memory

The bestseller "Food and the Brain" discusses the importance of nutrition for health: interesting research, practical recommendations, and recipes in a convenient pocketbook format.

Many of us have heard about the dangers of fatty or fried food, meat, or dairy products. But the fact that carbohydrates (sugar, bread, cereals, pasta, rice) destroy our brain might come as a surprise to many.

The author of the book — renowned neurologist and nutrition expert — David Perlmutter, has established a link between what we eat and the functioning of our brain over years of practice. David believes that the most dangerous substance for the brain is gluten. Gluten is found in wheat, rye, barley, and all products derived from these grains. This is the very gluten that helps bread to be fluffy and soft. Moreover, gluten can cause addiction and habituation. That is why it is so difficult for us to give up consuming baked goods.

"In the last 50 years, the food chain has changed significantly. Modern food production has allowed us to grow grains that contain forty times more gluten than a few decades ago," writes David.

The doctor proves that memory problems, stress, insomnia, and bad mood can be treated by refraining from certain foods. For those who do not suffer from such problems, a proper diet will help maintain good vitality and mental sharpness. The health of the brain is in our hands!

Highlights of the book:

Convenient and high-quality format — the book can be taken anywhere.
Pocketbooks take up little space but bring much benefit.
The series of pocketbooks features the most important books from MIF.

Who this book is for:

For those who pay attention to their health and would like to live a long, active, and fulfilling life.
For those who contemplate the connection between nutrition and quality of life.