Every day we hear something about the battles with chronic diseases; especially for those that have a direct connection with our habits. We are bombarded with diabetes, obesity, heart disease and cancer all day long. There are principles of good he alth that we must follow: eat vegetables, exercise, rest, don't smoke. But when it comes to preventing brain he alth and preserving mental ability, we think things are out of our control-that we're destined to develop brain disease, get dementia in old age, or that it won't happen to us. because we have good genes (and medicine has already advanced).
Dr. Perlmutter focuses on a statement that will surprise us: carbohydrates are destroying our minds. It clarifies how lifestyle and the risk of developing a number of brain diseases are linked. Today's diet, which consists mainly of grains and other carbohydrate-rich foods, underlies many of today's brain scourges. Yes, brain problems start with the bread we eat every day. Even those grains that many of us consider he althy-whole wheat, whole or live grain products, multigrain products, milled flour, etc. - cause a number of brain diseases and ailments: chronic headaches, insomnia, depression, epilepsy, movement disorders, schizophrenia, attention deficit, hyperactivity. These cultures endanger he alth by not only damaging the brain but also accelerating the body's aging processes.
With a revolutionary 4-week plan, The Silent Killers of the Brain will show you how to maximize your genetic potential and achieve a longer, he althier life. Dr. Perlmutter assures us, “The fate of your brain does not depend only on your genes. It is not inevitable. And if you're one of those people who suffers from some type of brain problem, the cause may not be in your DNA at all. It's the fault of the food you eat.”
Dr. Perlmutter is very popular in the states. He has been a guest on Larry King, CNN, Oprah, etc. He is the medical advisor on the Dr. Oz show. He is the recipient of numerous awards for his innovative approaches to neurological disorders, for his pioneering scientific work and its application in clinical medicine, as well as awards from prestigious institutions directly related to food. Dr. Perlmutter is a frequent speaker at symposia at Harvard University, the University of Arizona, and Columbia University. A cornerstone of his unique approach is preventive medicine.
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In the last decade, the food market has changed a lot. If you live in a city, for example, you can find everything you are looking for at your fingertips. Meet your grocer and ask him where his goods come from. Choose local seasonal products, try new foods too. Ten years ago it was difficult to find various new products, but today there is an abundance of delicate and exotic meats and fish. Don't forget - if possible, choose organic products or from free-range animals and fish. When in doubt, ask the grocer.
what to drink z The best purified water, about 9 glasses a day. You can drink tea or coffee (as long as you don't have a problem with coffee), but be careful with caffeine later in the day. For every caffeinated drink you drink, add an extra 300ml of water. Almond milk is also a good choice. And at dinner you can drink a glass of wine, preferably red.
Fruits z Choose whole fruits, trying for the first 4 weeks to save fruit for a light snack or dessert. Eat them with unsweetened cream or coconut milk, with stevia or unsweetened coconut powder.
Olive oil (basic rules) z Use as much olive oil as you like (extra virgin or organic). Note that in some cases you can replace olive oil with coconut oil when cooking. For example, pan-fried fish and vegetables sautéed in coconut oil rather than olive oil, or scrambled eggs with coconut oil for breakfast. This will give you the recommended dose of one teaspoon of coconut oil.
On the go z When you don't have time and access to a kitchen, which is often the case when you're at work, prepare a prepackaged meal. For example, roasted or boiled chicken, salmon, grilled tenderloin or beef steak are good choices. Fill your box with chopped salad or shredded raw vegetables and add the pre-made dressing just before you eat them. Many supermarkets offer ready-to-eat foods with ingredients listed on them, so you'll know what you're eating.
Many of the recipes given in this chapter can be prepared on the weekend and have a meal ready during the week when you are at work. Just keep food in airtight containers and eat cold or microwaved.
When I travel, I bring avocados and canned salmon with me. These canned goods are an excellent source of good nutrients as long as you are careful about what you buy. For example, canned tomatoes could be a good alternative to fresh produce. Just be careful about their ingredients – like sugar.
Light Snacks z Since the recipes I give are filling enough, you are not expected to feel hungry between meals. However, it is good to know that with this diet you can eat whenever you feel like it. Here are some ideas:
• a handful of raw nuts (except peanuts, which are a legume, not a nut);
• several bars of dark chocolate (cocoa minimum 70%);
• finely chopped vegetables (eg peppers, broccoli, cucumbers, green beans, radishes) topped with hummus, with goat cheese and nut dip;
• low carb wheat free crackers;
• pieces of roast turkey or chicken covered in mustard;
• half an avocado sprinkled with olive oil, s alt and pepper;
• two hard-boiled eggs;
• caper salad: slice of tomato, slice of mozzarella cheese, sprinkled with olive oil, basil, s alt and pepper;
• cold shrimps with lemon and fennel;
• fruits with low sugar content (eg grapefruit, orange, apple, small berries, cantaloupe, pear, cherries, grapes, kiwi, plums, peaches, nectarines).
Publisher: Litus
