Board-certified neurosurgeon Dr. Russell Blaylock is a retired Clinical Assistant Professor of Neurosurgery at the University of Mississippi Medical Center. He has practiced neurosurgery for the past 25 years and runs a successful private nutritional practice.
Dr. Blaylock’s first book, Excitotoxins: The Taste That Kills, demonstrated the link between food additives and degenerative diseases.
He also has contributed to medical textbooks and written and illustrated booklets on multiple sclerosis and bioterrorism.
Dr. Blaylock serves on the editorial staff of the Journal of the American Nutraceutical Association and the editorial board of the Medical Sentinel, the official journal of the Association of American Physicians and Surgeons.
Article ID: 505