Against the Grain: It Is Worse Than We Thought

Grain Brain, a new book by Dr. Pearlmutter caught my attention as it makes a direct connection between eating whole grains and brain disease. Up until now most conversations about gluten and grains in my coaching practice have centered on avoiding or decreasing glutens to control weight and decrease likelihood of developing diabetes later. Dr. Pealmutter a board certified neurologist and College of Nutrition fellow proposes a highly controversial theory that identifies gluten as a source of inflammation that causes of debilitating brain diseases including Parkinsons, Alzheimer’s disease, anxiety and depression.

As we age most of us fear cancer, but the biggest fear of all as my aging mom used to say “was losing it” with Alzheimer’s disease or dementia. She watched some of her peers and her husband develop Alzheimer’s and it scared her. Grain Brain says that many neurological diseases are preventable or reversible with the elimination of gluten from the diet. The key to understanding the connection between gluten, whole grains and brain disease is the concept of gluten sensitivity.

Celiac disease is the best known form of gluten sensitivity. The author believes that gluten sensitivity can be selective. It can skip the gastrointestinal tract altogether and head straight for the brain. In the presence of gluten sensitivity, the body’s immune system reacts negatively to the gluten molecules. It sends out inflammatory messenger molecules that label food particles as enemies. This in turn triggers an inflammatory cascade of cytokine chemicals in the brain leading to neurological symptoms that may include chronic headaches, cognition or memory changes, and or movement disorders.

The book Grain Brain says we got it wrong about carbohydrates. Whole grains, gluten, fruits and some starchy vegetables increase blood sugar which triggers brain inflammation. Dr. Pearlmutter’s solution is to eat fewer carbs and more fats. He recommends moving to a high fat diet that includes coconut oil, eggs, butter, avocados, nuts, olive oil, meats, shellfish and fish

Five years ago not eating grains seemed like a radical approach, but today more and more people are reconsidering the role of grains in their diet. Just take a spin through most grocery stores and you will find plenty of gluten free crackers, breads, chips and cookies to buy at a high premium.

I don’t think it works for everyone, but helps most who are willing to avoid grains for a period of time. As a health coach, my mission is progress big or small. For some, just a shift to less grain eating results in better metabolic clarity and weight management.

I am curious to hear from readers about your experiences eating less gluten, grains and sugar. Have you found easy ways to eliminate grains and sugars? What benefits if any have you experienced?