The Brain Diet: The Connection Between Nutrition, Mental Health, and Intelligence
Author: Alan C Logan
In this second, expanded edition of the best-selling The Brain Diet, Dr. Alan C. Logan incorporates the latest research on the connection between nutrition, mental health, and intelligence.
Most people today know that good nutrition and good health are related and that poor nutrition frequently leads to cardiovascular disease and cancer. Unfortunately, few people realize that it also is an underlying factor in other medical conditions, such as depression, anxiety, multiple sclerosis, Parkinson's and Alzheimer's diseases, migraine headaches, ADHD, and much more. This is startling when one realizes that researchers have found that today more than 50 percent of the vegetables in most people's diets consists of the trimmings on a hamburger and a side of fries.
The Brain Diet explains the connection between diet and mental health, as well as its importance for realizing the full potential of our intelligence. It shows how poor nutrition hinders the development of our children's intelligence and how it adversely affects mental health and success.
Despite being just two percent of total adult weight, the human brain demands an enormous amount of energy. An ample flow of blood is required for us to think, to reason, to create art and music, to develop technology, and to perform complex work. As The Brain Diet explains the science behind how our brains function, it also provides suggestions for a healthy diet.
Included are the basics of a brain-healthy diet, brain-healthy recipes, helpful charts, and food supplements that enhance our mental function (and how those supplements work). This revolutionary new way of looking at mental health and intelligencegives new meaning to the adage "you are what you eat."
New interesting book: A New IBS Solution or Mariel Hemingways Healthy Living from the Inside Out
Carbohydrate Addict's No Cravings Cookbook: 200 All-New Low-Carb Recipes to Satisfy Every Craving
Author: Rachael F Heller
Low-carb diets have transformed the way America eats, but staying on them presents twocommon challenges—cravings and boredom. Drs. Rachael and Richard Heller, known for over twenty years as the Carbohydrate Addict's doctors, have helped millions of people achieve weight-loss success in their low-carb diets. Now, developing two hundred exciting, all-new recipes, they present a one-of-a-kind cookbook that asks readers specifically what they're hungry for. Organized by thorough lists of longings, from hot and spicy to cool and refreshing, The Carbohydrate Addict's No Cravings Cookbook emphasizes on-the-spot satisfaction that will reinvigorate every low-carb dieter on any program.
Each of these selections is truly low-carb, with six grams of carbohydrates or less per serving, and none of the recipes require special low-carb brand food, obscure ingredients, or sugar substitutes. Desperate for a real Italian dinner? Try Chicken Parmesan Romana. Hankering for heat? Flaming Shrimp Portobello is fiery and delicious. Craving crunch? Crisp and Crackly Cheese Crackers provide the right snap.
Keeping readers motivated, the recipes in The Carbohydrate Addict's No Cravings Cookbook address individual palates in an energizing new way. This is the ultimate cookbook for winning the fight against carbohydrate temptation, reaching and maintaining your ideal weight, and reviving the pure pleasure of eating.
Author Biography: Drs. Rachael and Richard Heller are the authors of a dozen previous books, including The Carbohydrate Addict's 7-Day Plan, The Carbohydrate Addict's Diet (3 million copies in print), and The Carbohydrate Addict's LifeSpan Program (1.8 million copies in print). The Hellers are also distinguished researchers and professors emeritus (Mount Sinai Medical Center and the Graduate Center of the City University of New York). Together, they achieved a combined weight loss of 200 pounds and have kept the weight off for more than twenty years.
Publishers Weekly
Judging from this book's title, readers might think it was a cookbook to help curb carbohydrate cravings. But the subtitle tells the real story: these are low-carb recipes designed to satisfy the kind of cravings that can strike any eater: for foods that are creamy, hearty, cheese-filled, spicy hot, crunchy or tangy. The authors also address cravings for specific cuisines: Chinese, Italian, Japanese, etc. Since this is their 12th Carbohydrate Addict's cookbook, the Hellers assume readers are already on the low-carb bandwagon. The goal of this book, then, is to provide fun and interesting recipes to keep the low-carb dieter from getting bored. Cauliflower stands in for rice in Curried Okra (with the additional tip that okra is a no-carb way to thicken soups and stews); Winter Night Tuna Melt is served warm on lettuce leaves, and Porcupine Cheese Ball is a party food made with cheddar cheese, cream cheese, mayonnaise and crushed pork rinds, scooped onto celery sticks. The recipes for these high protein (and often high fat) dishes are easy to follow and often begin with entertaining and personal stories about their origins. Health issues are left to the judgment of readers and their doctors, and only the carbs, not the grams of protein or fat, are provided for each recipe. Agent, Mel Berger. (Jan.) Copyright 2004 Reed Business Information.
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