“Your lifestyle choices matter a whole heck of a lot in the terms of choosing your brains destiny. The brain is perhaps the most important body part in terms of responding to your food choices,” said Dr. David Perlmutter, board certified neurologist, MD, neurological disorder specialist and author of Grain Brain.

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The concept that what we eat controls our health began with Hypocrites. Our daily livelihood is based on our food input.

Dr. Perlmutter says, “Alzheimer’s is a preventable disease. In my professional world it’s a horrible situation. In my personal world it’s a devastating disease. The most important thing we can do is give people the empowerment of what they need to do to stay healthy.”

In his book Grain Brain he says, “Many of the brain-related illnesses, from depression to dementia, are closely related to our nutritional and lifestyle choices. Brain disorders often reflect poor nutrition.”

The first step is removing processed carbohydrates from your diet. This will reduce the blood sugar swings that strip the brain from full function.

In August of 2013 The New England Journal of Medicine published an article saying blood glucose levels, followed for seven years, showed accurate prediction of the onset of dementia. The study found, “Our results suggest that higher glucose levels may be a risk factor for dementia, even among persons without diabetes.”

Dr. Perlmutter says, “We’ve got to welcome fat back to the table. The Mayo Clinic reported individuals favoring higher carbs have an 88% increased risk for becoming demented. Those higher in fat have a 44% risk reduction.”

The Journal of Alzheimer’s Disease reported in 2012, “It’s important that you eat a healthy balance of protein, carbohydrates and fat.”

In 2012 PubMed reported, “A dietary pattern with relatively high caloric intake from carbohydrates and low caloric intake from fat and proteins may increase the risk of MCI or dementia in elderly persons.”

The NIH reported in 2103, “Different consumption levels of the major specific fat types, rather than total fat intake itself, appeared to influence cognitive aging. Higher monounsaturated fatty acid was related to better cognitive function.”

MedScape reported in 2014, “The data show that individuals with lower blood sugar levels have a lower risk for dementia. Therefore, we’ve got to keep blood sugar low. We do so by using the time-honored dietary intervention of a lower-carbohydrate, higher-fat diet.”

The American Journal of Clinical Nutrition said in 2004, “Higher saturated fat intake is associated with less progression of coronary artery disease according to quantitative angiography.”

The recent years of fat free diets have not ended with positive results. Disease is on the rise. Autism is currently an epidemic. Dr. Perlmutter blames this on the lack of eating good fats such as olive oil (like this one), pastured animal fat (click here to read more), tallow (like this one), pastured lard, duck fat (like this one), coconut oil (like this one) and butter (like this one  – affiliate links).

Dr. Perlmutter says, “Butter is your friend. We’ve been absolutely misled. Fat is your friend. Protein is your friend. The carbs have absolutely got to go.” Butter from grass fed, pastured cows is optimal.

In his field of neurology he said he grew frustrated with managing the smoke while not tending the fire. He said, “There has to be a reason that people get dementia, that kids get ADHD, that people get depressed. The studies were already there but people weren’t talking about it.”

Perlmutter’s recommendation is to adopt a low carbohydrate high fat diet. “Eat lots of nuts and seeds, get more fat in your diet. You want to have meat, poultry and fish that reduce inflammation. The diet really matters.”

The current diet, high in carbohydrates is something that has never been done before, Perlumutter says. “We’ve never in human history eaten a diet high in carbohydrates like we’re doing now. In 1992 the US government issued an edict that everyone’s got to go low fat, no fat. Within 10 years of that recommendation the rates of diabetes went up three-fold.”

He goes on to say, “When you go low-fat, as The American Heart Association continues to recommend to this day, by default you will eat more carbohydrates. They’re telling you 60% of your calories should come from carbohydrates. That absolutely flies in the face of some of our most well respected peer review articles.”

The New England Journal of Medicine published a study in April of 2013 where they took three very large test groups, one who ate what they wanted, the second ate Mediterranean style diet and the third ate a high fat Mediterranean style diet. The group that ate the most fat caused the trial to be halted as every one of them began showing numbers of a 30% risk reduction for stroke, heart attack or dying.

The biggest outcry against high fat diets comes from people with concerns over high cholesterol levels. Dr. Perlmutter says, “I think it’s interesting to consider in elderly individuals those folks with the highest cholesterol have a 70% risk reduction for developing dementia. Highest cholesterol translates into protecting the brain. We really need to take a step back and rethink this notion that cholesterol is our enemy.”

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*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.


Other sources:










Eating Psychology Conference 2014.



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