Your Brain on Food: How Chemicals Control Your Thoughts and Feelings 3rd Edition Free Audiobook Download by Gary Wenk

Gary W. Wenk, Ph.D., is an award-winning American biologist, one of the world's leading experts on food and the brain, who has spent much of his career studying the way our brains respond to chemicals in our diet. The book is a forty page table of contents followed by 95 chapters, comprising 516 pages of reading material that can be read sequentially or randomly accessed.

Diet is an important aspect of a person's mental and physical health. One major component of diet is food and chemicals that can be found in or added to foods. These chemicals are called 'neurotransmitters.' The most common neurotransmitters include serotonin, dopamine, epinephrine, and norepinephrine. Each of these neurotransmitters has a different effect on the brain and body, which can influence mood, sleep, appetite and more.

Your Brain on Food provides the scientific foundation for understanding how food affects your body and mind. Gary Wenk walks you through the science behind the chemicals in food, their effects on our behavior, and the ways to counterbalance these effects with nutritional interventions. This audiobook is a highly accessible introduction to modern neuroscience and its relationship to our bodies.

Your Brain on Food is a book that explains how certain chemicals in the brain control your thoughts, moods and feelings. These chemicals are called neurotransmitters which are produced by our brains and receive messages from other brains. The book provides many case studies with different scenarios. The author also provides tips on how to deal with negative thoughts and ideas in order to help you overcome stress, anger, anxiety and depression.

Your Brain on Food: How Chemicals Control Your Thoughts and Feelings 3rd Edition is a practical guide for understanding how food affects your brain. The book includes illustrations, case studies, and examples of how the effects of food may be playing out in our lives.

"The third edition continues to provide the most authoritative, trusted, and accessible information available on how food affects learning, memory, and cognitive function. What's more, it remains the only book of its kind to explore the brain by exploring what chemicals in our food do to it. This is a must-have for students, professionals in the field of nutrition and health as well as anyone with a serious interest in understanding how their thoughts, feelings, and actions are controlled by diet."