Because what’s contained in these pages is not common knowledge.
Very few people know which nutrients best feed our brains and ensure long-term mental health.
Dr Perlmutter is the only physician in the U.S. who is both a board-certified neurologist and a fellow of the American College of Nutrition. He’s also a founding member and fellow of the American Board of Integrative and Holistic Medicine. This gives him a unique perspective when examining the impact of the foods we eat on brain health and function.
In his practice over the past three decades, he has treated people of all ages, from pre-schoolers with signs of ADHD to elderly patients in their 90s with symptoms of Alzheimer’s disease.
In an astounding number of cases, simple dietary changes have drastically reduced the problem.
While I’ve read and posted about other excellent books that give solid scientific evidence for a high-fat/low-carb approach to eating, this is the first that explains in plain English the impact of our eating habits on brain health.
This book is a wake-up call if you’ve been under the impression that only your genes affect whether or not you’ll eventually suffer from Alzheimer’s or some other form of dementia. Or you think that popping a pill (such as a statin drug) relieves you of taking responsibility for the effects of what you eat.
The truth is, if you’re not careful, what you put in your mouth on a daily basis has potential to accelerate the shrinking of your brain.
Dr. Perlmutter was the featured guest on the Dr. Oz show on October 21, 2013, in a segment called “Do Carbs Cause Alzheimer’s?”
This written interview on the Psychology Today blog gives more details about the breakthrough ideas contained in the book.
And this page on his website lists upcoming and archives of media appearances (radio/TV shows) with excellent content in each one.
A few of the startling facts revealed in the book…
“Eating high-cholesterol foods has no impact on our actual cholesterol levels, and the alleged correlation between higher cholesterol and higher cardiac risk is an absolute fallacy.”
“High cholesterol is associated with better memory function.”
“The fundamental role of LDL in the brain is to capture life-giving cholesterol and transport it to the neuron where it performs critically important functions…LDL is not the enemy. The problems occur when a higher-carbohydrate diet yields oxidized LDL and an increased risk of atherosclerosis.”
“Cholesterol acts as a facilitator for the brain to communicate and function properly. Moreover, cholesterol in the brain serves as a powerful antioxidant. It protects the brain against the damaging effects of free radicals.”
“Researchers have known for some time now that the cornerstone of all degenerative conditions, including brain disorders, is inflammation. But what they didn’t have documented until now are the instigators of that inflammation— the first missteps that prompt this deadly reaction. And what they are finding is that gluten, and a high-carbohydrate diet for that matter, are among the most prominent stimulators of inflammatory pathways that reach the brain.”
“The human dietary requirement for carbohydrate is virtually zero; we can survive on a minimal amount of carbohydrate, which can be furnished by the liver as needed. But we can’t go long without fat… Respect your genome. Fat— not carbohydrate— is the preferred fuel of human metabolism and has been for all of human evolution. We have consumed a high-fat diet for the past two million years.”
Whatever conclusions you come to about the way you choose to eat, this book will impact your understanding of your amazing brain and what it requires to perform at maximum levels for the rest of your life.