Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain

The author of the bestseller “Food and the Brain” reveals the powerful impact of gut bacteria on your brain’s condition and offers a practical step-by-step program to improve your gut ecology.

“David Perlmutter is a member of the American College of Nutrition’s board, a neurologist of the first category. 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 outlets. He speaks worldwide with lectures and master classes on a health system.

His book “Food and the Brain” became a 2013 New York Times bestseller. In it, Dr. David Perlmutter presents a new perspective on the link between health and food. According to studies conducted by David and his team, the most dangerous protein for the brain is gluten. It’s found in wheat, rye, barley, and in all products derived from these foods.

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

A doctor urges you to focus in your daily diet on meat, fish, fat, eggs, and to try to exclude baked goods and carbohydrates.”