“The pairing of a medical expert and a professional chef strengthens the book’s two-part organization. The first covers the science behind Alzheimer’s, including chapters on antioxidants and cell damage, inflammation and how the Mediterranean Diet—with its emphasis on olive oil, fresh produce, legumes and seafood—offers “full-package protection” against Alzheimer’s.
The second part provides recipes that incorporate ingredients found in Mediterranean cookery, such as Striped Bass with Golden Tomato and Sweet Pepper Stew, Arugula and Fennel Salad with Pomegranate Vinaigrette and Israeli Couscous with Mango, Almonds and Baby Spinach.”
The Energy Times
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