If you missed David Perlmutter’s “Grain Brain” webinar last week, you are in luck – the replay is available. If you are even a little bit interested in going wheat free or on a low carb diet, the 60 minute webinar from this expert neurologist is definitely worthwhile:
He provides some great background on the state of neurological issues like dementia and Parkinson’s disease. Apparently, neurological disease is the most quickly expanding cause of death, and symptoms are starting at younger ages (even earlier than 55).
What’s going on is inflammation in the brain causes free radicals (oxidative stress) that leads to neurological decline. What causes these free radicals?
Exposure to pesticides and solvents
Elevated blood glucose – which comes from wheat, sugar, and other carbohydrates
Increased carbohydrate intake also correlates to increases in cancer and diabetes. Therefore, he recommends limiting carbs to 60-80g each day.
One of the viewers questioned preparation of meat and how to avoid AGEs (advanced glycaction end products). AGEs have been implicated in diabetes, Alzheimers, and a number of other age-related diseases, and the browning of meat causes AGE formation. Dr. Perlmutter suggested baking is probably safe, but also thought a wok might be ok.
Brook Alpert touched on this in the Sugar Detox as well – as sugar also causes AGE formation ( wp.me/p1N36Q-iw
). Her views on meat preparation were slightly different – she suggested only boiling, poaching, or steaming when preparing meat. I guess grilling is out, though.
Incredibly busy week this week, and heading out of town for the weekend. I’ll do my best to keep posting my progress and helpful resources throughout the weekend!