Renowned neurologist David Perlmutter, MD, blows the lid off a topic that's been buried in medical literature for far too long: carbs are destroying your brain. Read more...
- [-] Other Available FormatsOur PriceNew & Used MarketplaceGrain Brain (Paperback)
Publisher: Little Brown & Co$16.99Grain Brain (Large Print Hardcover)
Publisher: Little Brown and Company$29.00
Customers Also Bought
ProductsMore About Grain Brain by M.D. David Perlmutter; Kristin LobergOverviewA #1 New York Times bestseller--the devastating truth about the effects of wheat, sugar, and carbs on the brain, with a 4-week plan to achieve optimum health.
Renowned neurologist David Perlmutter, MD, blows the lid off a topic that's been buried in medical literature for far too long: carbs are destroying your brain. And not just unhealthy carbs, but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more. Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, why your brain thrives on fat and cholesterol, and how you can spur the growth of new brain cells at any age. He offers an in-depth look at how we can take control of our "smart genes" through specific dietary choices and lifestyle habits, demonstrating how to remedy our most feared maladies "without drugs." With a revolutionary 4-week plan, GRAIN BRAIN teaches us how we can reprogram our genetic destiny for the better.
GRAIN BRAIN is a #1 New York Times bestseller and a finalist for a 2013 Books for a Better Life award.
- ISBN-13: 9780316234801
- ISBN-10: 031623480X
- Publisher: Little Brown and Company
- Publish Date: September 2013
- Page Count: 336
Related CategoriesPublishers Weekly Reviews
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-08-19
- Reviewer: Staff
In his latest book, neurologist Perlmutter (The Better Brain Book) declares war on a common foodstuff, attributing a bewilderingly wide assortment of maladies to the consumption of gluten, a substance found in bread and other stock foods. Contrasting modern humans against idealized humans of the distant past, Perlmutter concludes that the former, whose average life expectancy at birth is about twice that of their Paleolithic ancestors, have gone off the proper track. He addresses the churlish objection that gluten has been part of the human diet for many millennia by firmly asserting that recent changes to crops have transformed a once-safe food into a terrible scourge. The book features health advice, a number of gluten-free recipes, and details on some relevant case studies. Lauded by such nonconsensus pundits as Mehmet Oz and William Davis, Perlmutter offers readers a comfortably simplistic model for thinking about carbs. Agent: Bonnie Solow, Solow Literary Enterprises. (Sept.)