Description
When Grain Brain was published in 2013, Dr. Perlmutter kick-started a revolution. Since then, his book has been translated into 34 languages, and more than 1.5 million readers have been given the tools to make monumental life-changing improvements to their health.
Grain Brain empowers you to take control of your wellbeing as never before. Inside, you’ll learn how to:
- lose weight
- banish anxiety
- beat depression
- reduce — and even eliminate — chronic conditions
- safeguard yourself against cognitive decline and neurological disease
- improve the health of your microbiome
- and much more — all without drugs!
In this fully revised, five-year-anniversary edition, Dr. Perlmutter builds on his mission. Drawing on the latest developments in scientific research, which have further validated his recommendations, he explains how the Grain Brain program boosts the brain, shows the benefits of using fat as a main fuel source, and puts forth the most compelling evidence to date that a non-GMO, gluten-free, and low-carb diet is crucial for cognitive function and long-term health.
Featuring up-to-date data and practical advice based on leading-edge medicine, plus a wealth of new recipes, Grain Brain will give you all the tools you need to restore your health and achieve optimum wellness for lifelong vitality.
Searching for additional books? Click to view popular Gluten Free & Celiac Biography & Memoir Books!
Liza –
I was already one of the converted; I follow the Paleo diet and thrive on it, after years of battle with candidiasis and other ills. The difference it makes in quality of life and the amount of energy I have is incalculable. To an outsider, it looks like a fad.
The basis contention of this book is that most of the medical ills of our age – from rashes and headaches to obesity, diabetes, and cancer – are caused by eating glutinous grains. For generations now we have believed cholesterol and fat to be dietary enemies; turns out to be quite the opposite.
So Perlmutter not only confirms what I already believed, but backs it up with studies, new medical evidence, and lucid description of the causation and effect. He explains that one person in two hundred has Celiac disease, which is the most extreme reaction to gluten; but that one in thirty is gluten intolerant to some degree, with unrecognized illness and discomfort caused by eating wheat.
At my book club, my friends were making fun of this book as medical nonsense. I was biting my tongue, because the truth Perlmutter tells is my truth, borne out by all my experience. It makes me feel like Penelope: I want to tell everyone how much better they’d feel (now and in future) if only they stopped eating grains, but who would listen? The Prairie farmers would not thank me.
I believe that gluten, like sugar and caffeine, has addictive properties, and no one wants to abandon an addiction. What we eat, and what we do not eat, is a very personal matter that everyone takes seriously.
Perlmutter ends his book with a useful section of suggested menus and recipes.
Highly recommended.