Grain Brain

A cookbook based on the world bestseller “Eat and the Brain.” David Perlmutter developed a comprehensive nutrition system to support brain health and performance—by eliminating gluten, reducing carbohydrate intake, and replacing it with fats.

David Perlmutter is a member of the American College of Nutrition and a neurologist (Board certified). He has received numerous professional awards, including the American College of Nutrition and Linus Pauling awards for research in neurology. His articles are regularly published in medical journals. He gives lectures and master classes around the world about a health system.

His book “Eat and the Brain” became a 2013 New York Times bestseller. In it, Dr. David Perlmutter outlines a new view of the connection between health and food. According to the research carried out by David and his team, the most dangerous protein for the brain is gluten. It is found in wheat, rye, barley, and all derivatives of these foods.

Gluten and glucose cause an inflamed state of the brain in the body—something we don’t even suspect, because brain cells have no nerve endings. Uncontrolled inflammation leads to memory loss and increases the risk of developing neurological diseases, up to Parkinson’s and Alzheimer’s.

The doctor urges focusing your daily diet on meat, fish, fats, and eggs—and trying to exclude baked goods and carbohydrates.

Kristin Loberg is the author of “Eat and the Brain. The Cookbook.”

Kristin Loberg is a professional writer. She is the author of several bestsellers published in The New York Times and The Wall Street Journal. A Cornell University graduate, she lives in her hometown of Los Angeles.