selective reader, March 3, 2014 (view all comments by selective reader)
I give this book a top score. I must eat a gluten free diet due to an irritating intolerance to wheat that is not Celiac. Should I choose to eat wheat it irritates my intestinal track, I suffer with stomaches, I get skin rashes, brain fog, sleep disturbances. I personally eat a low grain diet due to a yeast issue and I have to say that when you swap out wheat for healthier choices it such as healthy protein, fruits, veggies and small amounts of gluten free grains such as brown rice bread and quinoa you just feel better and kids act nicer. My teenage son would rather eat quinoa which is an indian grain with a nutty taste than he would steamed brown rice. We eat a meal of quinoa and beans plus another healthy vegetable sometimes and my teenage boys clean their plates. My boys eat oatmeal instead of a wheat based cereal for breakfast or eggs. The more you eat the healtier options the less your body craves the unhealthy carbs. It's about time the medical community caught up with how unhealthy it is to eat so many carbs instead of more healthy options. Way to go David Permutter! I can't wait for the cookbook which comes out in the fall 2014.
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writermala, October 7, 2013 (view all comments by writermala)
Hmm...; what do I make of this book? If all his claims are borne out, medicine is in for a major change. However, I find it difficult to believe that so many claims he makes have not been substantiated by mainstream medicine. The book made enough of an impression on me that I'm going to make some lifestyle changes.
I would urge you to read this book and make your own decisions.
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Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar--Your Brain's Silent Killers
0 stars -
Little Brown and Company -
"Publishers Weekly Review"
by Publishers Weekly,
"In his latest book, neurologist Perlmutter (The Better Brain Book) declares war on a common foodstuff, attributing a bewilderingly wide assortment of maladies to the consumption of gluten, a substance found in bread and other stock foods. Contrasting modern humans against idealized humans of the distant past, Perlmutter concludes that the former, whose average life expectancy at birth is about twice that of their Paleolithic ancestors, have gone off the proper track. He addresses the churlish objection that gluten has been part of the human diet for many millennia by firmly asserting that recent changes to crops have transformed a once-safe food into a terrible scourge. The book features health advice, a number of gluten-free recipes, and details on some relevant case studies. Lauded by such nonconsensus pundits as Mehmet Oz and William Davis, Perlmutter offers readers a comfortably simplistic model for thinking about carbs. Agent: Bonnie Solow, Solow Literary Enterprises. (Sept.)" Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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