
Could your brain's worst enemy be on your plate? "Grain Brain" exposes how gluten and carbs silently damage your brain, selling 1.5 million copies in 20 countries. Dr. Oz calls it revolutionary - discover why this #1 New York Times bestseller has sparked a nutritional rebellion.
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Have you ever wondered why your grandparents rarely worried about Alzheimer's, yet today nearly one-third of Americans fear dementia more than death itself? The answer might be sitting on your breakfast plate. While we've been obsessively avoiding fats and embracing "heart-healthy" whole grains, we've unwittingly been feeding a silent epidemic of brain disease. The human brain, despite representing only 2.5% of our body weight, consumes a staggering 22% of our energy. This remarkable organ evolved over millions of years on a diet rich in fats and low in carbohydrates-the exact opposite of what most health authorities have recommended for decades. Our modern epidemic of neurological disorders stems largely from this fundamental nutritional mismatch. The brain's preference for fat as fuel isn't surprising when we consider that it's composed of nearly 60% fat, making it the fattiest organ in the body.
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