- Review: The Brain in Your Kitchen
- Series: —
- Author: David DiSalvo
- No of Pages: 72
- Release Date: Published November 27th 2012 by Benbella Books
- Received From: Benbella Books
- Rating: 5/5
Every day, we’re faced with choices about what to eat, wear, and purchase. Blinded by a tsunami of information–some good, some bad, some intentionally misleading–often our brains are too overwhelmed to examine all the details. So how do we know we’re making the best decisions for us?
Author and science journalist David DiSalvo asks what’s best for our brains instead.
“The Brain in Your Kitchen” sifts through the good and bad information on the things we buy, the foods we eat, and the medicines we take. Using findings from cutting-edge science, DiSalvo divulges terrifically useful and little-known facts–each grounded in credible research–about everything from how gluten to cats affect your brain. Learn how we can trick our minds into helping us lose weight, what placebos are costing us big bucks with no results, and what caffeine is actually doing inside your head to give you that extra pep.
Disalvo cuts through frantic media sensation and consumer marketplace babble and gives you the knowledge to distinguish hyperbole from truth so you’re ready next time you sit down for dinner.
Wow! This book blew my mind! I’m so glad I have it on my Kindle and can open it up at any time because there is quite literally a wealth of information in here!
The couple of things that really jumped out at me were the chapters about sugars, processed foods, and memory. I mean, I already knew that food can really affect us, sometimes in negative ways, but wow, David DiSalvo didn’t hold back on the punches on what is really going on in our supermarkets. Of course that is exactly what I loved so much about this!
Gum was the #1 surprise for me.
Beneficial effects on memory, alertness, anxiety reduction, appetite suppression, mood, and learning.
Alertness and intellectual performance were increased in gum-chewing subjects while they chewed
Studies have also found gum to be an effective anxiety buster, though he reasons why are anything but clear. A 2009 study, for instance, found that under laboratory conditions chewing gum resulted in reduced cortisol levels (cortisol is frequently called the “stress hormone”) and a reduction in overall anxiety.
The information on sugar was just as interesting.
most of us are seriously damaging ourselves with processed foods high in added sugar, and the damage begins with our brains.
The above excerpts are just a snippet of everything in this book. And all of the information provided is just as powerful and interesting. The entire book had me on the edge of my seat like it was a horror, however in this case most of the culprits were stuff that I put into my body.
I do have to say, I’m probably not going to stop drinking Pepsi anytime soon, although I know the reasons behind it being so bad for me, I still think it tastes so yummy! But with everything else about how bad processed food is, my hubby and I are probably going to try the trick of staying on the outside aisles in the grocery store for now. I will definitely have to read this again while setting up my grocery list just to get all the info back into my brain!
Fabulous read for anyone that cares about what they’re putting into their body. Should be everyone!
David DiSalvo is a science writer and public education specialist who writes about the intersection of science, technology and culture. His work has appeared in Scientific American Mind, Psychology Today, Forbes, The Wall Street Journal, Mental Floss, Salon, Esquire and other publications, and he is the writer behind the widely read blogs, Neuropsyched, Neuronarrative and The Daily Brain. He is frequently interviewed about science and technology topics, including appearances on NBC Nightly News and CNN Headline News.
David has also served as a consulting research analyst and communications specialist for the U.S. Environmental Protection Agency and several public and private organizations in the U.S. and abroad. His first non-fiction book, What Makes Your Brain Happy and Why You Should Do the Opposite, has been translated into seven languages and is available worldwide. His second nonfiction book, The Brain in Your Kitchen, is now available at Amazon and B&N. His third book, Brain Changer, will be released in November 2013 and is available for pre-order at Amazon.