Your Brain on Food: How Chemicals Control Your Thoughts and Feelings - Couverture rigide

Wenk, Professor Gary L.

Couverture rigide

ISBN 10 : 0199393273 ISBN 13 : 9780199393275

Editeur : Oxford University Press Inc, 2015

Synopsis

Can marijuana be used to reduce psychic pain? How do specific foods affect how we think and feel? Why does fat taste so good? How do biorhythms influence the effects of food upon our thinking? Why are acidic foods so harmful? Which fats are good for our brain? Why does our brain make overeating so pleasurable? Does our brain want us to be obese? Dieting vs. exercise: Which is best for the brain and body? Does eating turkey really make you sleepy? Can ibuprofen make us high? In this updated second edition, Dr Wenk expands his discussions of the effects of specific foods by investigating the benefits and risks of supplements, the action of gluten in the brain, and more. Some of the fascinating topics covered in this revised edition include: Can tryptophan supplements improve your mood? Is your aluminum cookware hurting your brain? How do fruits and vegetables protect us from aging? Why does eating chocolate make you feel so angry? Never forget: everything we consume can affect how we think, feel, and act.

A propos du livre

À propos de l'auteur

Gary L. Wenk is Professor of Psychology, Neuroscience, & Molecular, Virology, Immunology, and Medical Genetics at the Ohio State University.

Détails de l'édition

• Éditeur: Oxford University Press Inc
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 0199393273
• ISBN 13: 9780199393275
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 248
• Coordonnées du fabricant: non disponible
• Personne responsable: Ufficio Anagrafiche Messaggerie; ufficio.anagrafiche@meli.it; ; Via Verdi, 8; Assago Milano; 20090; Italie