Wheat Head

Did you know Alzheimer‘s, autism, Parkinson’s, ADD, ADHD,  and autoimmune disorders can be linked to wheat consumption?  Dr. David Perlmutter, neurologist and author of Grain Brain:  The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers, says that these diseases and conditions can be prevented or eased by eating healthy fats and reducing carbohydrates.  In recent years, the damage wheat causes the body and particularly the brain are beginning to be known.  Americans consume about 133 pounds of wheat, 20 percent of their calories.

Pediatric gastroenterologist and research scientist, Dr. Alessio Fasano, found that gluten in wheat leads to zonulin production.  Zonulin increases intestinal wall permeability, which allows proteins to leak out of the gut and into the bloodstream where they burden parts of the immune system and other parts causing inflammation in the body.  The inflammation then causes or contributes to disease especially in the brain and nervous system.  Dr. Fasano’s research shows 100% of humans have this reaction to zonulin.

Combined zonulin reaction and sugar molecules(carbohydrates) create chronic inflammation. This can lead to brain shrinkage.

The brain is 60-70% fat and needs healthy fats like olive oil, coconut oil, almond milk, avocados, olives, nut butters, cheese, seeds such as flaxseed, sunflower, pumpkin, sesame, and chia.  The brain and body also need lots of vegetables such as kale, spinach, and salad greens.

It has been hard for me to make the wheat free transition and even harder to incorporate that into my family’s diet.  We often replace wheat with rice or corn products which are still high in carbohydrate/sugars that cause inflammation.  From endocrine issues to gum disease, fatigue to pain are connected to overconsumption of grain.  We are addicted to grains and wheat in particular.  We live in a world equivalent to an alcoholic living in a complete community of bars, pubs, wineries, and breweries where the substance is everywhere and inescapable.

My son asked me,  “Mom what can I eat? Everything has wheat.”  This is something I struggle with everyday.  What can I eat?  It takes time to retrain our body to accept meat, seed, nuts, and other proteins, enjoying greens, squash, and other vegetables in large quantities.  I still go for the wheat free cereal and other grains which is still high in sugars.  This is part of our survival mode.  I’m trying to switch to thrival mode.

May you thrive as you nourish your mind and the minds of those you love.

Dr. Perlmutter  has a new PBS series called Grain Brain.  Visit DrPerlmutter.com for more details.

Information from: Linda Sechrist. Grain Free and Brain Bright.  Natural Awakening, Nov 2013. NAeastMichigan.com


About jjbailey

Professional Parent, Author, creative homemaker, and endangered species.
This entry was posted in My Life as an Endangered Species, Nurturing and tagged , , , , , , , , . Bookmark the permalink.

2 Responses to Wheat Head

  1. get smart says:

    This extraordinary book will explain how the bread in the Old Testament, the bread scattered throughout human history, even the bread your grandma made for the family; isn’t what we are eating today as “bread.” Not only is the wheat a distant genetic relative, but industrial food processes have put it in EVERYTHING.We are not eating the backbone of the agricultural revolution. We are eating its Frankenstein’s monster.With history and self-experimentation and case histories and lots of well explained science, Dr. Davis lays out his experience, and his contention: that every single human will experience health improvement by giving up modern wheat. In a fascinating chapter, he even explains why we find it so difficult to “live without bread.” It has natural morphine-like qualities that makes us act like any sick and despairing junkie!Even though this book just came out, I have been reading Dr. Davis’ blog for almost a year. I came from years of happy low carbing. But it was his writing that eliminated my occasional “cheats” with wheat products. I went totally gluten free.I didn’t expect much of anything… I’d already lost sixty pounds and kept it off, gotten the blood sugar & triglyceride & blood pressure improvements, and was sleeping well with better moods.But I got my world rocked all over again.By completely eliminating all grains, I lost ten more pounds without even trying. My rosacea, dwindled but still subject to flareups, now told me what had been causing the flareups; it was wheat and their accompanying seed oils. People spontaneously started saying, “What did you do? You look great!”And I was someone who wasn’t eating wheat much at all. Dr. Davis is right.After all the genetic manipulations of recent decades, it’s no longer the “staff of life.” It’s poison.

  2. This is because we all create something called zonulin in the intestine in response to gluten. This protein, found in wheat, barley and rye, makes your gut more permeable, which allows proteins to get into your bloodstream that would otherwise have been excluded. That then sensitizes your immune system and promotes inflammation and autoimmunity. This kind of gut permeability is also promoted by things like antibiotics and chlorinated water.

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