The Alzheimer’s Prevention Cookbook

The Alzheimer's Prevention Cookbook - Recipes to Boost Brain Health

The Alzheimer’s Prevention Cookbook – Recipes to Boost Brain Health

Recipes to Boost Brain Health

By Dr. Marwan Sabbagh and Beau MacMillan

Alzheimer’s disease is among the greatest health-care crises of the twenty-first century. There are 5.4 million people with Alzheimer’s in the United States. One in ten Americans over the age of sixty-five suffers from the disease, which is the sixth leading cause of death in this country. While there is no known cure, scientific studies have proven that certain foods can be effective frontline weapons in the battle against dementia—actually lowering the risk of Alzheimer’s and cognitive decline. Even those with a genetic predisposition to the disease can potentially delay the onset of symptoms by adopting preventative strategies in their thirties through sixties.

Where you can order the book:

 Barnes & Noble Random House Indiebound

Download an excerpt of the book

As a practicing medical doctor and the director of research at one of the world’s most prominent Alzheimer’s disease research institutions, Dr. Marwan Sabbagh has spent decades studying Alzheimer’s disease. He knows how overwhelming the competing facts can be. He also knows that preventing Alzheimer’s is far preferable to treating it. That’s why he teamed up with Chef Beau MacMillan, executive chef of Sanctuary on Camelback Mountain and its signature restaurant, to create The Alzheimer’s Prevention Cookbook: Recipes to Boost Brain Health—the first Alzheimer’s prevention cookbook by a major publisher and the best line of defense to date against this devastating disease.

This full-color cookbook and health guide delivers a dietary plan that empowers readers to think—and cook—in a way that can reduce the risk of Alzheimer’s, dementia, and memory loss. Featuring an overview of brain science and the latest evidence-based research, the book shares more than 100 brain-boosting recipes rich in the B-complex vitamins, antioxidants, anti-inflammatories, and omega-3s. Much of the dietary plan depends on everyday fruits, vegetables, spices, and proteins, such as pomegranates, leafy greens, cinnamon and turmeric, and fish and chicken. Plus some of the healthiest and most delicious dietary tricks from around the world are captured in simple recipes that bring disease-prevention science right to the table.

About the Authors

Dr Sabbagh is a geriatric neurologist and dementia specialist; he is one of the leading experts in Alzheimer’s disease research nationally. Dr Sabbagh received his bachelor’s degree in Physiology at the University of California-Berkeley in 1987. He went on to the University of Arizona, College of Medicine in Tucson, AZ where he received his MD in 1991. He completed a neurology residency at prestigious Texas Medical Center and Baylor College of Medicine in Houston, Texas in 1995. From there, he underwent additional training in dementia/geriatric neurology training at the University of California-San Diego. Then, he served on the faculty at UCSD as assistant professor in the department of neurosciences.

In 2000, he was recruited to Banner-Sun Health Research Institute to be the founding director for the center for clinical research. Since, becoming the director of the Cleo Roberts Center for Clinical Research at Banner-Sun Health Research Institute, Dr Sabbagh has conducted over 80 clinical trials and clinical research studies in Alzheimer’s disease and other brain degenerative and medical conditions including being the site Principal Investigator or national principal investigator for several prevention and treatment trials for Alzheimer’s disease. He serves on the board of directors for the Desert Southwest chapter of the Alzheimer’s Association. Dr Sabbagh has authored or co-authored over published 120 article, chapters and abstracts in Alzheimer’s disease research including in respected medical journals such as Neurology, Archives of Neurology, Journal of Alzheimer’s Disease, Alzheimer’s disease and Associated Disorders, Nature, New England Journal of Medicine, Proceedings of the National Academy of Sciences, Current Alzheimer’s Research. He serves on the editorial board for the Journal of Alzheimer’s Disease, BMC Neurology, Alzheimer’s Disease and Associated Disorders and Clinical Neurology News. Dr Sabbagh has authored the critically acclaimed book The Alzheimer’s Answer: Reduce Your Risk and Keep Your Brain Healthy published by Wiley with the foreword written by Justice Sandra Day O’Connor. Because of its success, it has been published in paperback, translated into Spanish and is available on Kindle. Dr Sabbagh just released his second book Palliative Care for Advanced Alzheimer’s and Dementia: Guidelines and Standards for Evidence Based Care published by Springer with the foreword written by Michael Reagan.

Dr Sabbagh has also been a prominent featured speaker on Alzheimer’s at many regional and national conferences. He has been interviewed by the New York Times, Scientific American, and Pharmawire. He has been featured on many radio programs including Oprah and friends and Dr Laura. Dr Sabbagh’s first book is a featured suggested read on Dr Laura’s website. See the attached bibliography in Dr Sabbagh’s Curriculum Vitae in Appendix 1.

Banner-Sun Health Research Institute, where Dr Sabbagh is a faculty member and Research Medical Director, is one of the most prominent research institutions in Alzheimer’s disease in the world. The focus of the Institute’s scientific work has been, since its inception, Alzheimer’s disease (AD) and Parkinson’s disease (PD). The Banner Sun Health Research Institute has been featured in Newsweek, PBS Wired Science, Lifetime television, and on NBC Nightly News, and HBO’s The Alzheimer’s Project and CNN. Dr Sabbagh was featured in many of these programs.

Beau MacMillan is executive chef at Sanctuary on Camelback Mountain. He appeared on the 2011 season of The Next Iron Chef. He lives in Paradise Valley, Arizona.

One Response to “The Alzheimer’s Prevention Cookbook”

  1. Florence Farrell says:

    Good day Dr Marwan Sabbagh,

    I was listening to a repeat of your interview on CKNW, where a lady called in to ask about ‘rich sauces’. Well, if the lady makes a sauce containing ingredients containing healthy veggies and herbs etc and maybe half a frozen banana shich thickens well without flavour., and then liquefy’s this in a blender, same as a vegetable smoothie, her husband would never know he was not eating creams.
    Two of my three sons were allergic to dairy and sugar in the digestive tract, and the one to gluten, as children, I had to learn to cheat? with many things. One was to make herbal teas and say they were kool aid ~ which was the favourite at that time. This was always in the fridge and my children never knew any different ~ and their friends always drank this at our home. Also the healthful food ~ as I needed to make everything they ate. It just takes a little imagination.
    I’m surprised your chef did not consider this.

    I work with seniors’ with alzheimers and other dementia’s in their homes and have recently obtained my Certified Dementia Practitioners Certificate.


    Florence Farrell


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