Zena has a wonderful story, and I’m so thankful she would share it with us. In her e-mail, she mentioned she used the Chocolate Almond Cake recipe from The Grain Brain Cookbook for her daughter’s first birthday, and it was a big hit! – Dr. Perlmutter
I have Glioblastoma Multiforme Grade 4 brain cancer. I was diagnosed in January 2014 after having seizures for 3 days straight in December 2013 (I never had a seizure before). It happened while I was breastfeeding my 6 week old daughter. Today is her 1st year birthday (that’s her in the picture), and I’m still alive! One of my girlfriends got me Grain Brain after I was diagnosed. I read your book and learned a lot about “the surprising truth about wheat, carbs, and sugar.” I’ve been addicted to all three my whole life (I’m 40 years old) and know this contributed to my brain’s silent killers. I learned about the ketogenic diet for the epilepsy that I now have and started trying to eat this way, but it was hard. Then, you came out with The Grain Brain Cookbook, so I bought it and have been cooking like this ever since I received it!
Years ago, if someone would have suggested that I would someday write a cookbook, I would have scoffed at the notion. After all, my training in neurology focused on identifying diseases and utilizing pharmaceutical interventions in hopes of improving a patient’s health.
In fact, in my early years of practicing neurology, this is pretty much what I did. Nevertheless, I always found myself to be a little bit out of step with my peers in terms of how we approached patient care. Ultimately, I became extremely frustrated by this somewhat myopic approach, focusing almost exclusively on treating symptoms, while the cause of various diseases we were trying to treat remained off-limits to discussion, and even exploration.
The brain remained the last bastion of the dogma that lifestyle issues don’t matter when it comes to health. Over the past several decades the idea of a “heart smart diet” became very mainstream. Women were told to eat calcium rich foods as a way to stave off osteoporosis. But until very recently, brain health and brain diseases were not included in the lifestyle conversation. Continue reading
As I’m sure many of you are aware, we are getting ready for launch next week of the Grain Brain Cookbook. The mission of the new cookbook is to demonstrate how incredibly wonderful it is to eat low-carb higher fat food in terms of flavor, diversity, and health effects.
Over the past year since the launch of Grain Brain I have done my very best to bring to the public awareness the science that supports our recommendation for a lower carbohydrate, higher fat diet. This is the diet that research has demonstrated to be the most effective not only in terms of various health parameters like markers of inflammation, but weight-loss as well.
So it is certainly highly validating that with just one more week to go until the launch of the Grain Brain Cookbook, the highly respected medical journal, Annals of Internal Medicine, has published a new research study entitled Effects of Low Carbohydrate and Low-Fat diets: A randomized Trial. This study, supported by The National Institutes of Health, looked at a group of 148 men and women, without cardiovascular disease or diabetes, and placed them either on a low-fat diet or low carbohydrate diet. Those consuming the low-carb diet ate considerably more fat than those who were on the low-fat diet who consumed a lot more carbohydrate. Continue reading
Enjoy this recipe for Salmon with Mustard Glaze. It’s a delicious choice for lunch or dinner.
This is the first of three cooking videos I will be sharing based on recipes that can be found in The Grain Brain Cookbook.