GRAIN BRAIN is book written by a physician with focus on the effect of carbohydrates on cognition and brain function. The physician author is a neurologist with substantial education and nutrition and is the author of 3 other books as well. His overall assertion his well-founded and that processed grains create inflammation and inflammation overall all is the cornerstone of all degenerative conditions. He has substantial references to he is concerned for the use of statin medication. He concludes his book with a specific 4-week plan.
Early book, the author of points to brain scans from headache patients that have gluten sensitivity. I am somewhat skeptical of any radiologic imaging that shows drastic changes in his used in layperson literature. Specifically, the brain MRI is showing gluten sensitivity versus normal MRI of the brain is so drastic that I question the validity. I would see to get additional confirmation before accepting this is evidence. There are multiple anecdotal references to patient's including sensitivity and improvement of the various neurological symptoms such as headaches when addressing gluten sensitivity. The proposal that there is a continuum of gluten sensitivity with celiac disease being the most severe is logical and consistent with other diseases. Most if not all dysfunction of the body occurs in a continuum from mild to severe and the author makes a good point that in the case of gluten, we have the well excepted condition of celiac disease which is severe but under recognize the less severe gluten sensitivities and what they can do to the body. He estimates an incidence of up to 30% of the population having gluten sensitivity and of Western populations.
The author provides a deep evaluation of celiac disease using the more severe form of gluten sensitivity as a chemical (for what is happening for those with less severe gluten sensitivities. He mentions Cox 2 enzyme production with the immune system is reacting to gluten as well as high levels of TNF alpha and celiac patients. He correlates the elevation of the cytokines with degenerative diseases such as Alzheimer's in which these elevated cytokines are found as well.
The author reviews the opioid like effects that are experienced by some in which digested gluten polypeptide's cross blood brain barrier and bind to the morphine the receptor. He notes naltrexone and naloxone as being an antagonist to this effect.
Comparing foods, the author supports his use by comparing a banana Snickers bar tablespoon of white sugar and slice of whole-wheat bread. Of these 4, during his lectures, he states the audience nearly always picks the wrong food for having the highest glycemic index. The correct answer is whole-wheat bread at a glycemic index of 71.
The author gives a helpful chart of grains that are gluten-free versus those with gluten as well as foods that typically hide gluten. The safe gluten-free grains are arrowroot, buckwheat, corn, Millet, potato, quinoa, rice, sore gum, soy, tapioca, amaranth, and teff. The author also provides a helpful chart on the omega 3 and omega 6 fats and various oils. Fish oil has 100% omega-3 and flaxseed oil has a 3-1 omega-3 to omega 6 content. Soybean and canola oil have some omega-3. The author suggests the primal ratio of 1:1 is ideal.
There is no more than chapter describing trying glucose and fructose as far as metabolism. Fructose does not have an immediate effect on blood sugar but it is associated with impaired glucose tolerance and insulin resistance. When explained why the fructose and fruit is less concerning, he often points to the high fiber content reducing digestion of the sugar as well as the high water content essentially diluting the blood sugar response.
The chapter related to cholesterol, the author states that treatment of high cholesterol along is inappropriate and that a hemoglobin A1c is the best lab report in determining someone's health status.
He backs this assertion by discussing how the enzyme HMG Co. a reductase will be up regulated in the presence of ample carbohydrate and low-cholesterol intake.
The author discusses the aging of the skin in terms of AGE which stands for advanced Glycation end products. He states that when you see so premature aging of sagging wrinkled skin and loss of the radius where nursing is the physical fat of proteins binding with renegade sugars to form AGEs. He states that the best way to keep AGE from forming is to reduce availability of sugar. He mentions internally that LDL protein coming glycated will dramatically increase oxidation and the amount of free radicals are increased to 50 fold. I do concur that oxidative stress is something we cant measure well but understanding this magnification of free radicals does support glycation as a main differentiator of ?ok? LDL and ?not ok? LDL. We do measure Hemoglobin A1C which is a glycated protein.
The author introduces BDNF or brain derived neurotrophic factor. This is the factor that is encoded through chromosome 11 and rDNA that assist in neuro Genesis in protection of existing neurons of the brain. Alzheimer's patients have decreased levels and several other diseases of the neurologic nature are mentioned as well. The factors that increase production through triggering the DNA include exercise caloric restriction to ketosis and even certain nutrients like curcumin and omega-3 DHA. The author mentions glutathione as a detoxifying agent of the brain.
Leptin is discussed by the author as a controlling hormone for hunger. Leptin tells us that we are full and no longer need to eat. Lack of sleep decreases leptin levels and this may be the mechanism for weight gain and those with sleep deprivation. Importantly, chronic consumption of food in the presence of elevated leptin levels ( more common with carb intake that does not provide the same satiety) has a feedback mechanism similar to insulin in which patients become leptin resistant. Although there is not a direct test for leptin levels, author states that fasting triglycerides over 100 are indicative.
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Author recommended lab testing:
· FBS and A1C
· Fasting insulin below 8, ideal below 3
· Homocysteine below 8
· Vitamin D 80+
· CRP below 3
· Gluten sensitivity test with Cyrex 3 (+ cross reaction test 4 if positive)