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Your Brain on Food: How Chemicals Control Your Thoughts and Feelings, Second Edition PDF

249 Pages·2014·1.34 MB·English
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Your Brain on Food Your Brain on Food H C C Y ow HemiCals ontrol our t F HougHts and eelings Second Edition Gary L. Wenk, Ph.D. Departments of Psychology and Neuroscience and Molecular Virology, Immunology and Medical Genetics The Ohio State University 1 1 Oxford University Press is a department of the University of Oxford. It furthers the University’s objective of excellence in research, scholarship, and education by publishing worldwide. Oxford New York Auckland Cape Town Dar es Salaam Hong Kong Karachi Kuala Lumpur Madrid Melbourne Mexico City Nairobi New Delhi Shanghai Taipei Toronto With offices in Argentina Austria Brazil Chile Czech Republic France Greece Guatemala Hungary Italy Japan Poland Portugal Singapore South Korea Switzerland Thailand Turkey Ukraine Vietnam Oxford is a registered trademark of Oxford University Press in the UK and certain other countries. Published in the United States of America by Oxford University Press 198 Madison Avenue, New York, NY 10016 © Oxford University Press 2010, 2015 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Oxford University Press, or as expressly permitted by law, by license, or under terms agreed with the appropriate reproduction rights o rganization. Inquiries concerning reproduction outside the scope of the above should be sent to the Rights Department, Oxford University Press, at the address above. You must not circulate this work in any other form and you must impose this same condition on any acquirer. Library of Congress Cataloging-in-Publication Data Wenk, Gary Lee, author. Your brain on food : how chemicals control your thoughts and feelings / Gary L. Wenk. — Second edition. p. ; cm. Includes bibliographical references and index. ISBN 978–0–19–939327–5 I. Title. [DNLM: 1. Brain—physiology. 2. Emotions. 3. Neurotransmitter Agents—physiology. WL 300] RM315 615′.78—dc23 2014014927 1 3 5 7 9 8 6 4 2 Printed in the United States of America on acid-free paper for Jane CONTENTS - ix Preface chapter 1 Food, Drugs, and You 1 chapter 2 Neurobiology of Feeding: Hormones, Overeating, and Aging 27 chapter 3 Memories, Magic, and a Major Addiction 65 chapter 4 Euphoria, Depression, and Madness 95 chapter 5 Your Brain’s Anchor to Reality 125 chapter 6 Marijuana in the Brain 141 chapter 7 Simple Molecules That Turn You On and Off 153 chapter 8 Remnants of an Ancient Past 171 vviiii viii CONTENTS S chapter 9 Sleeping Versus Waking 181 chapter 10 Brain Enhancement and Other Magical Beliefs 191 211 Suggested Readings 213 Index PREFACE - V arious 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 informa- tion: One neuron is connected to the next and to the next, and so on. Indeed, this elegant machine, your brain, is composed of iixx

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In Your Brain on Food, Dr. Gary Wenk expands his discussion of the effects of specific foods on the brain in a completely updated second edition. From investigations into the benefits and risks of supplements, to the action of gluten in the brain and marijuana's potential for pain relief, Dr. Wenk d
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