Tuesday, March 3, 2015

This is your Brain on Food

We’ve all heard the expression, “you are what you eat.” Yet when we think about some of the things we consume, the fast food, the junk food, the endless meals out, assembled with unknown ingredients, perhaps it’s no surprise that we have an obesity epidemic and that so many public health issues can be traced back to what we eat.

On the other side of the table is a vast food/industrial complex, that understands food addiction, the impact of sugars and fats, and spends billions of dollars each years trying to get us hooked.

But the news isn’t all bad. There are also foods that protect us from disease and really do improve our health.

What all of this tells us, is that beyond that simple nutrition class you might have taken, a lesson in biology and chemistry might also be helpful. Or we can learn from our guest Dr. Gary Wenk and his new book Your Brain on Food: How Chemicals Control Your Thoughts and Feelings

My conversation with Gary Wenk:

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