Too Much Grain on Our Brain


The  increased popularity to be “gluten free” has been encouraged by the possible health benefits that can come of removing gluten from one’s diet. Although a young dietary regimen recommended primarily for those who suffer from Celiac Disease, this dietary trend is a hot topic of debate and calls to question what really is best for not only our bodies, but also for our brains!

Thanks to the average modern-day diet, many people believe it impossible that wheat, carbs and sugar could have detrimental effects on our health. However, a growing number of academics, such as Dr. David Perlmutter, accuse wheat, carbs and sugars as being silent and persistent killers of this generation. Dr. Perlmutter, author of New York Time’s Best Seller Grain Brain, explains that though it is true we have been incorporating a large amount of grain into our diet for thousands of years, we as a species have been relying on a much different diet- one without grain- for the past 2.5 million years.

Perlmutter makes clear in his book and lectures that grains, and more specifically a protein named “gluten,” are toxic to the human body and often propagate inflammation in several vital organ, such as our brain. Dr. Perlmutter points his finger at gluten naming it as the main cause for many modern (and increasingly common) neurological diseases such as Alzheimer’s and ADHD. Indeed, the doctor’s basic message is: eat less grain to save your brain.

Perlmutter’s diet secrets obviously involve little-to-no grain, but almost as importantly- he encourages his patients to incorporate more healthy dietary fats. Since the brain is composed of 70% fat, a diet of extra virgin olive oil, avocados, nuts, seeds and fish could make all the difference. The recent effort to reduce fat consumption is something that contradicts millions of years of human dietary habit. In fact, the doctor makes clear that low-fat diets are often a precursor to neurological issues.

Fear not readers, the croissant you had earlier this morning will not necessarily result in an early case of Alzheimer’s. According to Dr. Perlmutter it is never too late to change your diet- in fact; subjects under his care have experienced positive changes after adopting their new diets. “People within a couple of weeks (on a gluten-free, high-fat diet) suddenly notice that they are sharper, they are more energetic, they are remembering things –that oddly enough they had forgotten about for a long time.”

Perhaps changing your life, or your prognosis, is only a meal away! Food for thought, readers!



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