Eat Smart, Stay Sharp
Strong medical evidence suggests that simple changes and additions to your diet can reduce the risk or delay the onset of Alzheimer's and other forms of dementia and memory loss.
In The Alzheimer's Prevention Cookbook, Dr. Marwan Sabbagh outlines the latest evidence-based research on Alzheimer's and nutrition, and presents a dietary plan with nearly 100 recipes to enhance your health. Incorporating high-powered brain-boosting ingredients like turmeric, cinnamon, leafy greens, and even red wine, the recipes developed by Food Network star chef Beau MacMillan are also full of antioxidants, anti-inflammatories, and omega-3s.
The Alzheimer's Prevention Cookbook is a science-to-table plan that can help prevent Alzheimer's disease, and its strategies and recipes--from sandwiches to salads and beverages to main dishes--can also diminish your chances of developing other inflammatory illnesses like heart disease, cancer, and diabetes. This combination cookbook and health guide is a powerful, proactive, and preventive approach to achieving optimum brain health.
- ISBN-13: 9781607742470
- ISBN-10: 1607742470
- Publisher: Ten Speed Press
- Publish Date: November 2012
- Page Count: 232
- Dimensions: 9.51 x 7.68 x 0.92 inches
- Shipping Weight: 2.05 pounds
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2012-07-16
- Reviewer: Staff
Geriatric neurologist Sabbagh (The Alzheimer’s Answer), of Banner Sun Health Research Institute, and celebrity chef MacMillan of Sanctuary on Camelback Mountain resort, both in Arizona, present an easily digestible compendium of brain science and nutrition, along with Mediterranean diet–based recipes for main dishes, sides, condiments, dressings, snacks, and beverages to sharpen the mind and excite the taste buds. According to Sabbagh, supplements cannot efficiently deliver nutrients to the brain, while daily doses of such nutritional powerhouses as fish, green tea, cinnamon, turmeric, and berries can offset the contribution of genes and diabetes to Alzheimer’s and other dementias. Not an eating program per se, Sabbagh’s food philosophy eschews calorie counts, food pyramids, and meal plans. Most recipes call for staple ingredients (e.g., spinach, tomatoes, onions, cabbage, lentils, beans) with a few unusual flourishes like Japanese yuzu, the root vegetable salsify, and Korean pickled vegetables (kimchi). All of the nearly 100 recipes can be made without straining tight schedules, and filling vegetarian selections balance the many meat options in the collection. The volume lacks a dedicated dessert section, but MacMillan’s breakfast fruit parfaits with minted yogurt and the spicy pear/frozen yogurt smoothie can serve as fine caps for his hearty main courses. (Oct.)