Your “Healthy” Diet Could Be Quietly Killing Your Brain | Psychology Today
"The brain thrives on a fat-rich, low-carbohydrate diet, which unfortunately is relatively uncommon in human populations today," he says. Carbohydrates typically thought of as healthy, even brown rice, 100% whole grain bread, or quinoa—mainstays of many of the most health-conscious kitchens—cause disorders like dementia, ADHD, chronic headaches, and Alzheimer’s, over a lifetime of consumption. By removing these carbohydrates from the diet—harbingers of inflammation, the true source of problems that plague our brains and hearts—and increasing the amount of fat and cholesterol we consume, we can not only protect our most valuable organ, but also potentially, undo years of damage. Cholesterol, for example, long vilified by the media and medical community, actually promotes neurogenesis (the birth of new brain cells) and communication between neurons, to the degree that studies have shown that higher levels of serum cholesterol correlates to more robust cognitive prowess.
The book is also not without serious consideration for cardiovascular system, citing study after study to reaffirm that it’s not fat and cholesterol, but carbohydrates and certain fats—and not the fats that you would think—that are the true enemies of heart and vascular health. Guidelines to eating for above-average health and longevity are not without nuance, but Grain Brain lays out an easy-to-understand roadmap packed with the latest science in a colloquial writing style, never once doubting the ability of its audience to keep up.
As the only doctor in the country who is both a board-certified neurologist and Fellow of The American Board of
Nutrition, he deftly covers a topic rarely discussed: How what we eat affects the health of our brain. And considering that deaths from
Alzheimer's increased 68 percent between 2000 and 2010, the timing of
Grain Brain couldn’t be better.
After reading it, I couldn't wait to sit down with him for a Q&A. (My questions are in bold.)
You’ve stated that carbs of any kind, from natural sugars in fruit to the complex carbs in quinoa and a whole wheat bagel, are detrimental to the brain, to the point that the most serious degenerative brain disorders, including Alzheimer’s disease, are now being referred to as “Type 3 diabetes”. What’s the science behind this?
Carbohydrate consumption leads to blood sugar elevation obviously in the short term, but also, in the long term as well. Persistently challenging the pancreas to secrete insulin to deal with dietary carbohydrate ultimately leads to insulin resistance, a condition directly associated with increased risk for dementia. What’s worse, insulin resistance is the forerunner of type 2 diabetes, a condition associated with a doubling of Alzheimer’s risk. In a recent report in the
Journal of Alzheimer’s Disease.(link is external), Mayo Clinic researchers showed that individuals favoring carbohydrates in their diets had a remarkable 89% increased risk for developing dementia as contrasted to those whose diets contained the most fat. Having the highest levels of fat consumption was actually found to be associated with an incredible 44% reduction in risk for developing dementia.
