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Your Brain on Food, How chemicals control your thoughts and feelings

Your Brain on Food Your Brain on Food, How chemicals control your thoughts and feelings

About the book Your Brain on Food and the author:

It was authored by Gary Wenk and published by Oxford University Press in 2010.
This book demonstrates how everything we put into our bodies effects certain neurotransmitters concerned with behavior and as a result has a very direct consequence for how we think, feel, and act…
The chapters introduce each of the main neurotransmitters involved with behavior, discuss its role in the brain, present some background on how it is generally turned on and off, and explain ways to influence it through what we consume.

The book Your Brain on Food answers many questions, including:

– why is eating chocolate so pleasurable?
– Can the function of just one small group of chemicals determine whether you are happy or sad?
-Does marijuana helps to improve your memory in old age?
– Is it really best to drink coffee if you want to wake up and be alert?
-Why is a drug like PCP potentially lethal? Why does drinking alcohol make you drowsy?
– Do cigarettes help to relieve anxiety?
– What should you consume if you are having trouble staying in your chair and focusing enough to get your work done?
-Why do treatments for the common cold make us drowsy?
-Can eating less food preserve your brain?
– What are the possible side effects of pills that claim to make you smarter?
– Why is it so hard to stop smoking?
– Why did witches once believe that they could fly?

Timeless Secrets of Health and Rejuvenation by Andreas Moritz

The book Your Brain on Food consisted of the following chapters:
1-introduction food, drugs, and you.
2-memories, magic, and a major addiction
3-euphoria, depression, and madness
4-your brain’s anchor to reality
5-marijuana in the brain
6-simple molecules that turn you on and off
7-sleeping versus waking
8-remnants of an ancient past
9-brain enhancement and other magical believe

Your Brain on Food, How chemicals control your thoughts and feelings

Preface: Your Brain on Food, How chemicals control your thoughts and feelings

Various writers over the past century have compared the human brain to an elegant machine. Imagine that this machine is full of wires and that the wires are different-colored. Some are blue, some are red, some are green, and so on, but they all convey information from one part of the machine to another. Now imagine that the blue wires are organized differently than the red wires, that the red wires are organized differently than the green wires, and so on. If you were to look inside your brain, you would discover that although its pathways are organized like the colored wires in your telephone or computer, it doesn’t actually use wires at all but instead uses cells, or neurons, to process information: One neuron is connected to the next and to the next, and so on. Indeed, this elegant machine, your brain, is composed of approximately 100 billion neurons, and within a single structure, the cortex, these neurons make an estimated 0.15 quadrillion connections with each other. These billions of neurons are not uniquely colored, but they do release unique chemicals, called neurotransmitters, onto each other. What happens when molecules of a foreign substance—say, a drug or a morsel of food—interact with the neurons in this elegant machine? What happens to their neurotransmitters and, as a result, to you?

Download Your Brain on Food pdf.

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