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Description
"Excitotoxins: The Taste That Kills" by Russell L. Blaylock (MD) exposes the risks of food additives like MSG and aspartame, which can overstimulate neurons and potentially lead to neurological disorders such as Alzheimer's and Parkinson's. Blaylock presents compelling scientific research on the impact of excitotoxins and their role in neurodegenerative diseases. This enlightening book equips readers with practical advice to identify and avoid harmful additives, promoting better brain health and overall well-being through informed dietary choices.
Author
Russell L. Blaylock
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About The Author
Russell L. Blaylock (MD) is a retired neurosurgeon and health advocate recognized for his work on the neurological effects of diet. He authored "Excitotoxins: The Taste That Kills" (1997), focusing on the risks associated with additives like MSG and aspartame. As of the latest information, Dr. Blaylock is retired but actively contributes to discussions on wellness and dietary health through his publications.
Russell L. Blaylock (MD) is a retired neurosurgeon and health advocate recognized for his work on the neurological effects of diet. He authored "Excitotoxins: The Taste That Kills" (1997), focusing on the risks associated with additives like MSG and aspartame. As of the latest information, Dr. Blaylock is retired but actively contributes to discussions on wellness and dietary health through his publications.
Language
English
Topic
Chronic Illnesses, Nutrition
Excitotoxins: The Taste That Kills
Excitotoxins: The Taste That Kills
ISBN 10|13
0929173252 | 978-0929173252
Print Length
297 pages