Possibly the most important section of the blog- in this Nutrition section you will find information on how to properly fuel the brain. There is no denying the correlation between proper diet and dementia and alzheimers prevention, proper prenatal care, and improving overall brain health.
There is clear scientific evidence that supports the idea that lifestyle interventions like caloric restriction, fasting, and a ketogenic support the health of positive gene pathways, enhance the production of endogenous stem cells, power up the brain, increase the production of antioxidants, and even reduce inflammation.
But there is no doubt that implementing these ideas, in terms of creating a workable diet, may well prove challenging.
Our guest today on The Empowering Neurologist is Valter Longo, PhD. Dr. Longo has created a new dietary approach that in many ways mimics the effectiveness of the more difficult approaches described above, but at the same time is much easier to implement. He calls this diet the Fasting-Mimicking Diet, or FMD, and it is described in great detail in his new, best-selling book, The Longevity Diet. Continue reading
Is there any question more fundamental to our health than “What should I eat today?” It’s something we grapple with daily, and how we answer that question can set the tone how we feel for days, weeks, or months. Today on the program I’m joined by Dr. Cate Shanahan, who is here to help us better answer this crucial question. Continue reading
Why red wine is a healthy choice
I’m often asked how red wine is part of a healthy diet. Not only does it taste great and pair well with grass-fed beef (an excellent source of protein and healthy fat) but it also provides a number of additional health benefits.
As with all food, it’s important to be a discerning consumer when it comes to red wine. If you keep in mind a few considerations (which I’ll discuss below), red wine can be a healthy choice. Here’s why.
Food & Health
One of my core messages has always been that the dietary choices you make on a daily basis have a profound impact on your overall health and well-being.
Our best peer reviewed research continues to indicate that, by far, the best diet for human health is one that favors whole foods that maintain blood sugar, keep the gut lining intact, are devoid of pesticides and provide optimal nutrients for the body.
One food item in particular meets all of these criteria and adding it to your diet – or, I should say, adding it back – can benefit your health in a number of ways. Continue reading
Over the past several years I have frequently referred to Dr. Robert Lustig’s incredibly important book, Fat Chance – The Bitter Truth About Sugar. Dr. Lustig was one of the pioneers in raising awareness as to the addictive issues surrounding sugar as well as its profoundly detrimental effects on human health. Continue reading
It’s hard to imagine that manufacturers of processed foods continue to think it’s a good idea to put the term “low-fat” on their labels to enhance sales. Maybe it is a good idea from a sales perspective because so many people still buy into the notion that a low fat diet is a good idea. But that is absolutely in direct contradiction with current science.
In a new study just published in the highly regarded journal Lancet, researchers from multiple highly-regarded institutions around the world studied an incredibly large number of individuals ages 35 to 70 year (135,335), from 18 countries, over an average of 7.4 years. They carried out very specific assessments of the foods that these individuals ate and evaluated their food choices in terms of macronutrient composition (carbohydrates, protein, and fat), and specifically broke the fat consumption down to evaluate saturated fat, monounsaturated fat, and polyunsaturated fats. Further, they compared the diets to the risk of various endpoints including death, major cardiovascular event, stroke, and heart failure.
A recent study, published in the British Medical Journal, brings into question existing recommendations in the US and UK, many of which are now being revised, for moderate alcohol consumption. Previously, we believed there was a bell curve-like relationship between consumption and brain heath, with high risk existing for those who abstain and those who drink heavily, and a slight reduction in risk for those who drink a modest amount.
But this new study, which measured the size of the hippocampus in drinkers, brings new evidence to light that contradicts this commonly held belief.
For those of you looking to enjoy alcohol healthfully, I’d recommend Dry Farm Wines. Their wines are natural, organic and lower in alcohol and sugar – giving you the many benefits of red wine without the risks of excessive alcohol and sugar consumption. As one of my readers, you’re eligible to receive an additional bottle for just 1 cent with your first order when you purchase with this link.
It’s fairly common knowledge these days that there are some really important health benefits associated with consuming olive oil. No doubt, one of the reasons that the Mediterranean diet turns out to be so healthful is because it is rich in olives and olive oil. And this may explain why following the Mediterranean diet is associated with significant risk reduction for things like breast cancer, heart disease, diabetes, and even dementia.
But it’s been a bit challenging to try to delineate specifically what it is about olive oil that makes it so special as it relates to health. There are multiple chemicals found in olive oil that are bioactive in a positive sense, and new research has identified yet another chemical and mechanism that may explain why olive oil is so good for us. Continue reading
Several years ago, when I wrote Grain Brain, I had a long discussion with our publisher centered around choosing the best subtitle. Ultimately, we decided to emphasize the toxic role of sugar and carbs on the brain, and with good reason. Since that time, there have been a large number of studies that have confirmed the thesis that elevated blood sugar is profoundly detrimental, not just for the brain in general, but for brain function as well.
As the authors of a new paper entitled, Brain atrophy in ageing: Estimating effects of blood glucose levels vs. other type 2 diabetes effects point out, our brains shrink as we age with as much as 5% volume loss occurring between age 60 and 70. And as you would expect, this correlates with declining function.
A lot of the research has shown that type 2 diabetes (T2D) is what accelerates brain aging. But as this new study shows, it’s not the diagnosis of T2D that is the issue. Well before that diagnosis is made, brain structure is affected by blood sugar, even in the “normal” range! Continue reading
A lot of times I’m asked about the impact of caffeine consumption on ketosis. Does it help? Hurt? A new study out of Canada seeks to answer this question.