Food and the brain. What do carbohydrates do to health, thinking, and memory?
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A new, recycled and supplemented publication of the bestseller Food and Brain. New scientific research data, updated recommendations and recipes.
Many of us have heard about the dangers of fatty or fried food, about the dangers of meat or dairy products. But the fact that carbohydrates (sugar, bread, cereals, pasta, rice) destroy our brain - unexpected news.
The author of the book is a well -known neurologist and nutrition specialist David Perlmutter over the years of practice established a connection between what we eat and the work of our brain. David is sure that the most dangerous substance for the brain is gluten. Gluten is contained in wheat, rye, barley and in all derivatives of these products. This is the same gluten that helps bread to be fluffy and soft. Moreover, gluten is able to cause addiction and addiction. That is why it is so difficult for us to abandon the use of flour.
“Over the past 50 years, the food chain has changed significantly. Modern food production allowed us to grow grains containing forty times more gluten than several decades ago, ”writes David
Many of us have heard about the dangers of fatty or fried food, about the dangers of meat or dairy products. But the fact that carbohydrates (sugar, bread, cereals, pasta, rice) destroy our brain - unexpected news.
The author of the book is a well -known neurologist and nutrition specialist David Perlmutter over the years of practice established a connection between what we eat and the work of our brain. David is sure that the most dangerous substance for the brain is gluten. Gluten is contained in wheat, rye, barley and in all derivatives of these products. This is the same gluten that helps bread to be fluffy and soft. Moreover, gluten is able to cause addiction and addiction. That is why it is so difficult for us to abandon the use of flour.
“Over the past 50 years, the food chain has changed significantly. Modern food production allowed us to grow grains containing forty times more gluten than several decades ago, ”writes David
Author:
Author:Дэвид Перлмуттер
Cover:
Cover:Soft
Category:
- Category:Medical Books
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-00195-346-3
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