Tasty and delicious, and hard to resist. Can food sinning get out of control?
Pair me a glass of Pinot Noir with warm crusted bread and olive oil and I have the perfect segue to a delicious and healthy dinner. Not.
Turns out our tastiest foods can hurt our health in big ways.
More and more, new research screams loud and clear that many of our food pleasures are flat-out bad for our brain, even when consumed once in a while. Bread, with its warm, simplistic persona and mom-ish charm is one food that can wreak havoc on our brains, even when dipped in delicious and healthy monounsaturated fatty acids (MUFAs) olive oil.
There is new evidence that carb-loaded-bread foods are starting to ruin our most valuable asset, our head – one body part we should to protect with guns drawn.
In a new book by Dr. David Perlmutter, Grain Brain, the effects of gluten, carbs and sugar on our brains is devastating taking food hangovers to a new level. You know that foggy, bland brain feeling, it’s the brain’s way of reacting to eating crapola, much of it served up by our favorite restaurants. He writes:
“The science supporting the relationship between carbohydrates and dementia is quite exciting, as it paves the way for lifestyle changes that can profoundly affect a person’s chances of remaining intact, at least from a brain perspective. In a recent study published by the Mayo Clinic, those consuming a higher-fat, lower-carbohydrate diet had an astounding 65 percent risk reduction for dementia. Likely the advantage to the lower-carbohydrate diet stems from its effect on lowering blood sugar, as studies have clearly linked lower blood sugars to reduced risk of dementia, and specifically Alzheimer’s disease.
As blood sugar elevates, it dramatically changes brain proteins leading to increased production of damaging chemicals called free radicals, as well as increasing damaging chemical mediators of inflammation. Both of these processes are now recognized as pivotal players in the degeneration of the brain seen in Alzheimer’s disease. Moreover, research (also from the Mayo Clinic) now connects gluten sensitivity to brain inflammation and dementia. So it’s important not only to maintain a low-carbohydrate diet, but to remain strictly gluten-free, especially if laboratory testing reveals gluten sensitivity.” (Read entire article)
Meanwhile, with Alzheimer’s Disease and Dementia at an all-time high, you can eat your way to prevention by eating healthy and wisely!