If you are interested in nutrition and the role of carbohydrates as they relate to the inflammatory process from a neurologist’s perspective, then this book will be a worthwhile read.
New York Times bestselling author, Dr. David Perlmutter, outlines the effects on the brain from eating gluten, carbohydrates, and foods high in sugar. Healthy fats, such as coconut and olive oil, nuts and nut butters, avocados and seeds, constitute about 40% of the daily calories in Dr. Perlmutter’s meal planning. Not surprisingly, he advocates a diet free from processed carbs, sugars, and starch, and restricts non-fermented soy and foods made with soy.
I listened to the audio version while walking and found much of the content informative, although it sounded as if many of the sentences should end with an exclamation point. That diet-induced inflammation might be the culprit in migraines or exacerbate existing brain conditions seems plausible, however, I don’t believe Dr. Perlmutter has presented convincing evidence to support his theory implicating grain products in a long list of chronic conditions such as Alzheimer’s.