This week, researcher and author, Gary L. Wenk, Ph.D., will be joining Dr. Galati on Your Health First to discuss his research and recent book, Your Brain on Food.  Gary L. Wenk, a Professor of Psychology & Neuroscience & Molecular Virology, Immunology and Medical Genetics at the Ohio State University and Medical Center, is a leading authority on the consequences of chronic brain inflammation and animal models of Alzheimer's disease. He is also a member of the OSU Center for Brain and Spinal Cord Repair. He received a B.A. degree in psychology and biology from Albion College and a Ph.D. in Neurotoxicology from the University of Cincinnati. He then trained as a post-doctoral fellow in the laboratory of Drs. Peter Davies and Robert Terry at the Albert Einstein College of Medicine. He joined the faculty of the Departments of Psychology and Pathology at the Johns Hopkins University for nine years and served as a Program Director for the Neurobiology of Learning and Memory & Biological Basis of Behavior Program, Division of Behavioral and Neural Sciences, at the National Science Foundation. 
 
Drugs are all around us – in school yards across the country, on the shelves of your local Walgreen’s, behind the counter at the gas station, and in every Starbuck’s you enter. In YOUR BRAIN ON FOOD neuroscientist Gary Wenk explains how everything we put in our body has direct consequences on how we think, feel, and act. The book explores several drugs as well as a range of foods with psychoactive effects. Focusing on items of human consumption from the common potato to controversial cocaine, Wenk explores how substances can affect—for better and for worse—the brain’s ongoing and everyday functions. Looking at an array of experiences from hallucinations to aging, Wenk also discusses how what we consume has the potential to impact these experiences. Ultimately Wenk suggests that any substance that affects the brain should be considered a drug, whether it’s nutritious or not.
 
Concise scientific explanations are skillfully blended with illuminating insights, gentle humor, and welcome simplicity, making YOUR BRAIN ON FOOD an easy-to-digest andaccessible guide for all level of readers – including high school teenagers, inquisitive college students, and worried parents.
 
 
About the author:
Gary L. Wenk is a Professor of Psychology & Neuroscience & Molecular Virology, Immunology and Medical Genetics at the Ohio State University and Medical Center. Wenk has been educating college students about the brain for thirty years and has published nearly two hundred articles on the effects of drugs upon the brain.