Grain Brain - Dr Perlmutter

[Churchie]

I have just read this book by a recommendation from someone on here and found it a really interesting read. I have been gluten free for about 4 months now so following his plan would not be so a major change but I just wondered if anyone else here has followed his 4 week plan and what sort of experience they have had? Good or bad?

[Marz]

Have not followed his 4 week plan - but did buy his Brain Grain Cookbook and love his Cauliflower Cous-Cous. Even fooled my grandchildren who are GF

As a Neurologist he knows what he is talking about and speaks and writes from clinical experiences. Have you signed up for his Newsletters ? - they are good.

[Churchie in reply to Marz]

Just getting used to going gluten free - the idea of giving up potatoes and rice as well!! Have to say recipes looked good - shame book isn't nice colourful one. I do like to see what end result is meant to look like before I start!

Thanks for tip of newsletters, will sign up.

[Angel_of_the_North]

But also read: chriskresser.com/do-carbs-k...

[Churchie in reply to Angel_of_the_North]

Thanks.

There is so much conflicting advice it is a minefield!

[Angel_of_the_North in reply to Churchie]

Personally, I don't eat any processed grains or anything with gluten or gliadin. But I don't limit potatoes or rice or squashes etc.

Chris Kresser makes the point that just because ketogenic diets have been shown to help Alzheimers, doesn't mean that carbohydrates cause it - junk food might ...

See chriskresser.com/carbs-alzh...

[Joyia]

Sorry to be difficult, I followed a strict gluten free diet for around eighteen months or so including cutting out bread, potatoes, rice, pasta etc., this year I fell off the bandwagon and have started to eat bread and potatoes again, cannot honestly say I feel any different and in fact it has been wonderful to enjoy these foods again. As said above I am also fed up with all the confusion, to eat this and not to eat that, my only stipulation is around 97% of my diet is organic and I am not eating any sugar which means no biscuits, cakes etc. and certainly no junk food, I cook everything from scratch.

[winschild in reply to Joyia]

I'm neither a nutritionist or biologist or chemical scientist but my understanding is that the problem with gluten is caused by antibodies formed against gluten protein molecules which leads to inflammation and damage to organs and can be just the beginning of antibodies formed against similar molecules in other substances. If one is off gluten for a long time the antibodies may have died away (natural cell life) and not been replaced. It is why people can outgrow allergies.

As for the potatoes etc; there are chemicals, lectins, in nightshades, that are not harmful normally but are part of the natural process of inflammation which can become problematic with food allergies. Processed food is often unrecognised as 'food' in our bodies and can also start allergic reactions, but even cooking is processing. I think we all have trouble with finding out though, what our individual bodies can digest, absorb and assimmulate until we have symptoms that tell us something is wrong but these can take a while to manifest.

My present restricted diet has reduced inflammation so I am sticking to it for a bit longer.

[5858]

Amen!

[Joyia]

Interesting winschild, thanks for your views, it is good to share.