Posted on 11/18/2013 10:49:56 PM PST by Daffynition
IF you had cereal for breakfast or just scoffed a sandwich for lunch, maybe don't read this. Because grains are destroying your brain, according to this doctor.
David Perlmutter, a renowned neurologist and president of the Perlmutter Health Center in Naples, Florida, says there's a close relationship between lifestyle, our modern diet and dementia.
Dr Perlmutter, who has just released a New York Times best-selling book Grain Brain: The Surprising Truth About Wheat, Carbs, and Sugar - Your Brain's Silent Killers says it's not just unhealthy carbs that should be cut.
(Excerpt) Read more at news.com.au ...
Most unfortunate! My apple bacon cobbler I made last night had sugar & flour in the topping. :-(
On the bright side, it did have 1/4 of the melted butter replaced by bacon grease. :-)
“He says the risk of Alzheimer’s disease can be reduced by adopting a dramatically lower carbohydrate diet (below 60-80 grams daily), adding more fats - such as extra-virgin olive oil, coconut oil, grass-fed beef, and wild caught fish - to the diet...”
In other words, doing exactly OPPOSITE of what the health NAZI’s told us to do in the 1980’s through 1990’s
If you ever need an example of how lieberals are wrong look at the dietary advice they gave 20-40 years ago.
“Eat lower on the food chain” more grains and carbohydrates, less meat and protein. Otherwise you are destroying the Earth.”
Outstanding. I’ll have to make that in defiance of those who claim to give a damn about my health.
The diced, almost crisp bacon gives it a nice flavor boost, and goes well with the apples, nuts, spices, and brown sugar in the filling.
The topping was a double recipe of Fannie Farmer’s Cottage Pudding...it was a 3 quart, deep baking dish.
“much of the Talapia eaten in the US is from China.”
The frozen fish are. In Northern Ohio, I can get live Tilapia at the Asian market. It’s from a fish farm in Erie Pa.
Have you ever seen a neurologist eat a whole-grain sammich, Mandrake?
That’s right, you won’t. Flatbread or pita bread, that’s all they eat.
Now, there’s nothing wrong with my brain.
Women sense my brain power and I, no I don’t abstain from them, but I deny them— I do deny them my essence. I do deny them my precious bodily fluids.
What do you mean, “radiation in the water”?
We might be able to live past 100 years with use of sound science. However, science is not there yet to solve many of the age derived maladies. Who wants to be 100 years old, too feeble to walk, eyes barely able to see, ears barely able to hear and all you’re doing is drooling and pooping your pants?
I know wild caught fish taste different than farmed fish.
If they taste different, they probably have a different nutritional profile too.
Which is better, I do not know but they are different.
“farm-raised fish contain twice as much omega 6 fats (pro-inflammatory) than their wild counterparts.”
https://www.ncga.coop/newsroom/fish
I believe the theory goes the farmed fish are fed the same type of grain products discussed in the article. So, you’re getting all the same ‘benefits’ you’d get with grain-fed beef. Personally, I like the wild caught because it just looks and tastes better (gently fried in bacon grease). It does come pretty dear though.
Look up drug-induced fish, fish injected with hormones, specifically tilapia.
Apple bacon cobbler sounds wonderful! Would you share that recipe?
Grains need to be properly fermented to be safe.
Damn! I spent years trying to find a healthy bread that tasted better than the usual roofing shingles. Finally discovered a delicious kind that we eat just because it tastes so good (no secret, others have mentioned it here on FR before: Dave’s killer 21 grain bread). It must be 21 times as deadly as regular uni- grain bread, then?????? Frankly I’m just not ready to believe that. God had us eating grains long before he allowed us to kill animals for food. And you can google the “seventh day Adventist vegetarian diet” to see that they live longer eating grains and other plant like stuff.
I also follow Wallach, “Dead Doctors Don't Lie”. This new one is correct (to my way of thinking) except for the olive oil. Needs to be changed to a fat that is a solid at room temp.
Coffee, bacon, cheetos and boysenberry pie. The four basic food groups.
bfl
Yep you are being laughed at but you are right...
Farmed Fish are more likely to be fed on grain based fish food. . . ;^). Actually I think that is bogus. There should be no difference and grain fed cattle beef should be OK as well. They ARE bred to digest and live off grains. . . converting the nutrients in the grain into wholesome human digestible fats and protein in yummy steaks and salmon filets! Mmmmm I can smell it now.
I agree with Dr. Permutter's thesis completely. I live on a 60 grams of carb diet and my girl friend lives on a 40 carb diet . . . and we know what happens when we violate that.
I had a heart attack due to coronary heart disease and coronary artery spasming fifteen years ago. I have non-diabetic neuropathy in my feet that is controlled by medication and my low carb diet. If I allow more than 60 carbs, the nerve sheathes in my feet are affected and the medication is not as effective, requiring me to take a second massive dosage of a medication just to allow me to sleep.
Due to maintaining a low carb diet regimen, I have also successfully removed 140 pounds of excess weight (I didn't "lose" the weight, because what has been lost might be found again. I would prefer to never again be mistaken by Ahab for his whale!). . . and by doing so my cholesterol levels have DROPPED from ridiculously high (above 460—due to a family tendency to hyper-cholesterosis) to close to normal levels, and my lipids are the best they've ever been! My high blood pressure is now normal, and, most importantly, my heart has healed of all scarring from the heart attack and shows no signs of any arterial plaques! This has occurred while eating lots of cheese, bacon, nuts, meats, eggs, and chocolate, heavy real whipping cream and pure butter, all the things the heart-healthy diet says I should avoid! Why? Because THE HEART HEALTHY DIET "science" is WRONG! In fact, it's not based on any legitimate studies at all that demonstrate ANY connection linking dietary cholesterol to blood serum cholesterol levels! In fact, the studies that have been done show that there IS no linkage. What I have cut out is what makes human fat, and those problems related to making and storing human fat through the Krebs Cycle, CARBOHYDRATES!
I maintain my weight at 210 lbs, 6' 4" frame, 40" waist, at 64 years of age, on 1200 calories, 60 carbs. About 15 pounds of that weight is excess skin from when I weighed 350. Skin doesn't shrink and it's not worth it to me to have surgery to remove it.
My doctor decided I should be taking a Statin drug anyway to lower my lipid panel risks. . . and I went through three weeks of hell! No energy, feeling rotten. Worst of all my neuropathy was flaring nightly! The side effect of the Statin was like eating tons of carbs daily! I unilaterally discontinued the Statin. It took a week to clear that sh!t from my system and two for my nueropathic pain to clear up. No WAY will I ever allow that poison back into my body!
In addition, my girlfriend, a Registered Nurse, and Certified Case Manager, has lost 243 pounds total and gone from taking 26 Medications to control adult onset diabetes, severe hypertension, and diabetic neuropathy in the extreameties, to taking ZERO medications and being told by her doctors that she has been cured of diabetes! However, if she allows her dietary intake of carbs to go over 40 per day, she starts to gain weight—on a thousand calorie a day diet—and HER feet nueropathic pain in her feet returns before the day is out. . . demonstrating for both of us the neurological connection we have been noticing with nerves and carbs. We think this corroborates Dr. Perlmutter's contention.
She is in the process of writing a low carb cookbook that contains recipes for dishes that are heavenly. . . Including cheese cake (15 carbs per slice, 125 calories), cinnamon crumb coffee cakes (6 carbs), bread that looks, tastes, and feels like bread (4 carbs per slice), chocolate mousse with real whipped cream with chocolate gnosch (15 carbs). . . Well, you get the idea. She knows how to do this. Her late husband was a pastry chef, and she has maintained her low carb weight loss for nine years. None of these have much grain in them. They're made instead with coconut flour, almond flour, other very low carb substitutes. . . and a lot of trial and error to get the flavor just right and reproducible. In the two years I've been with her, I thought I've died and gone to heaven. . . and lost another twenty pounds eating heavenly food. Nothing boring here. We know these could be served in a normal dinner, and non-dieters (non-carbers) could NOT tell they were low carb, low calorie dishes. We have! They were usually the ones soonest emptied and most raved about.
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