By David Perlmutter

En este libro revolucionario, que conquistó rápidamente el primer puesto de todas las listas de los más vendidos en Estados Unidos, el renombrado neurólogo David Perlmutter destapa un tema que ha estado enterrado en los angeles literatura médica por demasiado tiempo: los carbohidratos están destruyendo nuestro cerebro. Y no sólo los carbohidratos malos: también los carbohidratos saludables, como los granos enteros, pueden causar demencia, ansiedad, dolores de cabeza crónicos, depresión y mucho más. El physician Perlmutter explica qué pasa cuando el cerebro encuentra ingredientes comunes tanto en el pan de cada día como en el plato de frutas, por qué el cerebro se alimenta de los angeles grasa y del colesterol, y cómo podemos estimular el crecimiento de nuevas neuronas a cualquier edad. También nos ofrece una Mirada profunda sobre cómo podemos modificar nuestros genes por medio de elecciones precisas a los angeles hora de comer y de cambios específicos en nuestro estilo de vida, mostrándonos así como sanar de aquellos padecimientos a los que más tememos sin necesidad de medicamentos. Con un revolucionario plan de 30 días, Cerebro de pan nos ensena como reprogramar nuestro destino genético para gozar de una vida plena. 
 
“El health care provider Perlmutter nos lleva de los angeles mano por un travel detallado sobre los efectos destructivos que los ‘carbohidratos complejos y saludables’ tienen en nuestro cerebro. El trigo en l. a. actualidad, en especial, es responsable de los angeles destrucción de mas cerebros en el mundo que todos los derrames cerebrales, los accidentes automovilísticos y los traumas neurológicos combinados. El general practitioner Perlmutter aboga convincentemente por una vida libre de trigo para preservar los angeles salud cerebro y revertir el daño”.
William Davis, autor de Wheat Belly

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2. 8% Alps at L 1Etivas) and trans-18:1 isomer distribution. , (26)]. Copyright ©2006 by AOCS Press 50 l C. Cruz-Hernandez, et al. 5 49 min Fig. 3. Comparison of the partial GC profiles of the trans-18:1 (4t- to 12t-18:1) and CLA regions from the back fat of commercial beef and musk oxen. [Reproduced with permission of the journal and author; Kramer et al. (47)] such as 7t9c-18:2 (that does not separate from 9c11t-18:2 by GC) and the many other CLA isomers in both ruminant and industrial fats. Assuming that 9c11t-18:2 is the beneficial CLA in dairy fats, it would seem prudent to also exclude vaccenic acid (11t-18:1) from trans labeling, since this is the metabolic precursor of 9c11t-18:2 (7–9).

Yurawecz personal communication). The exclusion of CLA from mandatory labeling would also be reasonable based on potential health benefits of CLA, such as protection against cancer that has been reported in animal and cell models (4–6). Recent evidence suggests that the intake of high-fat dairy fats and CLA may also reduce the risk of colorectal cancer in humans (51). The major CLA in ruminant fats is considered to be rumenic acid (9c11t-18:2), while the content of CLA in partially hydrogenated fats having a random distribution of CLA isomers is small (38).

In addition, the short-chain FAME are water soluble and can be easily removed by using an aqueous wash. Isopropyl and butyl esters have been used for the analysis of short-chain FA to eliminate the use of correction factors (24,25,64–71), but this requires merging the results of the butyl (or isopropyl) esters with FAMEs (24,25,69,70). In addition to the differences in the FID response of short-chain FAME, attention should also be focused at optimizing the accuracy and reliability of the hydrogen flame in the FID (72).

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