The science supporting the relationship between carbohydrates and dementia is quite exciting, as it paves the way for lifestyle changes that can profoundly affect a person's chances of remaining intact, at least from a brain perspective.

Increasing numbers of studies are confirming the link between gluten sensitivity and neurological dysfunction.

New science reveals that exercise positively influences the gut’s balance of bacteria to favor colonies that prevent weight gain.

I am saddened by the fact that the billion-dollar psychotropic pharmaceutical industry is predicated on the idea that people will take a pill to treat symptoms, while the underlying disorder is ignored.

Our best medical journals are now brimming with high-profile, rigorous studies that show a stunning correlation between high blood sugar and risk for dementia.

Some of my most remarkable case studies involve people changing their lives and health for the better through simple brain-making edits to their dietary choices. They cut carbs and add healthy fats, especially cholesterol – a key player in brain and psychological health. I’ve watched this fundamental dietary shift single-handedly extinguish depression and all of its kissing cousins, from chronic anxiety to poor memory and even ADHD.

The fact that changes in our gut affect our brain’s response to negativity or emotionally stirring images is just mind-boggling. But it’s also empowering. It means that what we put in our mouths and how we feed our gut bacteria do indeed affect our brain’s functionality. IT.

For those of you who test negative to gluten sensitivity or who have never had problems with gluten and love your pancakes and pizza, let me share the following: Research shows that modern wheat is capable of producing more than 23,000 different proteins, any one of which could trigger a potentially damaging inflammatory response.13.

Italian researchers, for another example, have demonstrated that in elderly individuals suffering from mild cognitive impairment, those who consumed the highest level of flavonoids from cocoa and chocolate improved their insulin sensitivity and blood pressure significantly.

Eating high-cholesterol foods has no impact on our actual cholesterol levels, and the alleged correlation between higher cholesterol and higher cardiac risk is an absolute fallacy.