Lo que la comida le hace a tu cerebro / This is Your Brain on Food

The book is largely praised for its compelling premise: exploring the significant link between diet and mental well-being, a field known as nutritional psychiatry. Many readers found the author's unique credentials as a board-certified psychiatrist, nutritionist, and professionally trained chef to be highly credible, lending authority to her insights. The book is commended for its accessible and conversational writing style, making complex scientific concepts understandable for a general audience. It offers a comprehensive overview of how food can impact various mental health conditions, including depression, anxiety, PTSD, ADHD, and dementia. Positive feedback highlights the inclusion of practical elements such as case studies, "cheat sheets" of recommended foods, and delicious recipes, which provide tangible steps for readers interested in integrating dietary changes into their lifestyle. For many, it serves as an inspiring and motivating guide, empowering them to consider nutrition as a powerful tool for overall health and mental resilience.

Despite its appealing premise, the book draws significant criticism for its scientific rigor and consistency. Several reviewers, including dietitians and those with specific health conditions, pointed out a reliance on weak or confounded research, such as small epidemiological studies and rodent trials, often overstating conclusions or misinterpreting causation from correlation. Inconsistencies in nutritional advice were frequently noted, such as a generalized "saturated fat phobia" alongside recommendations for high-saturated-fat foods, or advising against certain foods due to properties while recommending others with the same properties. Specific concerns were raised regarding potentially harmful or misinformed advice, such as the handling of celiac disease diagnosis, language used around neurodivergence like ADHD that some found disheartening, and the categorization of foods as "bad," which could exacerbate disordered eating patterns. Some found the content repetitive and the overall message often boiled down to general healthy eating advice that is already widely known.

Ultimately, "This Is Your Brain on Food" elicits a divided response. While it successfully introduces the concept of nutritional psychiatry and offers a hopeful perspective on food's role in mental health, its execution of scientific evidence and consistency in recommendations are contentious points for many. It is best suited for readers who are new to the concept of food-mood connection and are looking for a general introduction and inspiration to explore dietary changes for mental well-being. Those seeking rigorous scientific analysis, highly specific dietary protocols for complex conditions, or who have a sensitive relationship with food may find it less suitable or even problematic. Readers are advised to approach the book with a critical eye and consult with healthcare professionals for personalized advice, rather than taking all recommendations as definitive medical guidance.