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Your “Healthy” Diet Could Be Quietly Killing Your Brain by Psychology Today

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Time to return and maintain keto diet.

It's amazing to see carbohydrates condemned WITHOUT talking about Diabetes:

"The brain thrives on a fat-rich, low-carbohydrate diet, which unfortunately is relatively uncommon in human populations today," he says. Carbohydrates typically thought of as healthy, even brown rice, 100% whole grain bread, or quinoa—mainstays of many of the most health-conscious kitchens—cause disorders like dementia, ADHD, chronic headaches, and Alzheimer’s, over a lifetime of consumption. By removing these carbohydrates from the diet—harbingers of inflammation, the true source of problems that plague our brains and hearts—and increasing the amount of fat and cholesterol we consume, we can not only protect our most valuable organ, but also potentially, undo years of damage. Cholesterol, for example, long vilified by the media and medical community, actually promotes neurogenesis (the birth of new brain cells) and communication between neurons, to the degree that studies have shown that higher levels of serum cholesterol correlates to more robust cognitive prowess.

It will be interesting to see what develops with dementia being referred to as Type-3 diabetes.

I just went back and re-read that connection again:

It does seem like inflammation is the common thread, and so little is still understood about inflammation.

Very interested in this... as a vegetarian, I do buy into this but tough to be perfect. 

How does a vegetarian eat a low-carb diet?

That's exactly my point. I don't eat a super high-carb one when cooking fresh veggies, etc... from the garden, but at some point there just aren't enough food options. Often I get, "So, just eat fish." Nope, not an option... I vastly reduce excess carbs using soy products and beans then just try to source them correctly. I enjoy this research, though, whether GF, grain-free, paleo, moderation, eating clean, vegetarian, raw foodist... they've all seen the light of day in the research. This is a compelling argument, especially from a neurologist... as someone who's suffered migraines for a long time, it makes me stop and think. 

Don't soy and beans have carbs?

I don't expect or advise anyone to eat one way or another other than the way they choose and for the results they wish to accomplish.

I do have outspoken opinions about how I and other competitive athletes eat, which is for optimal performance and enduring well-being, because I've my own consultancy "Purest Vitality" that earns me some cash for dispensing advice that works.  Here's my generalized findings, proven through direct practice and observing those under my guidance achieve verifiable gains:

1. The easiest and most robust ("healthiest") sustained maintenance diet is eating raw omnivorously.  

This assumption is based on over a decade of personal experimentation, comparison eating, working with over N=10 populations and following up with leading scientists and researchers.  Oh, and that means I eat all things raw, including organ meats, fish, fowl and even egg yolks.  Yep.

There are too many theoretical and correlative reasons why one could suppose, surmise and even advise that eating ANY THING works, or shouldn't.  I find all such correlative data dubious and mostly bullshit guessing dressed up in some sort of formal air of certainty, whether or not one cherry-picks PubMed, pulp media or grandma for their supporting evidence.  Net positive results as durable improvements are the ONLY evidence that matters.  That said, I spend little time on correlative science as rationale, because there is little to no science on raw omnivore eating and only modern dietary evidence and anthropological observations as case histories.

2. Raw vegetarianism, especially raw green vegetable veganism, is a most ideal therapeutic diet.  Eating raw greens works fantastically for illness recovery and re-transitioning from pure water fasts into daily external eating again.  Unfortunately veganism and vegetarianism make poor maintenance diets, at least for active and athletic lifestyles: most plants have digestible toxins, whether phytates, oxalic acids or other enzyme inhibitors that, in moderation, create valuable stimulation for our bodies--unfortunately with active lifestyles there is a lower threshold minimum effective dose of such hormesis by plants and too much of a good thing can become a bad thing in a hurry, e.g. chronic inflammation.  

Cooking plants is what humans discovered eliminates many of their enzyme inhibitors, but then cooking turns plants into more digestible carbohydrates only absent their own probiotic enzymes that are denatured by cooking.  A double whammy because one must then must eat greater volumes of plant foods to achieve all essential nutrients and amino acids. 

3. Fats are where it's at.  Most raw animal (grass fed ruminants, cold water fishes) and vegetable fats are what the body needs, but are entirely discouraged in modern diets.  Fats are necessary for nutrition hormone production and energy.

Baby is crying... gotta go

Besides avocado, what other vegetable fats are there?

olives are a big one...

I wish we'd rename dietary fat so people would stop confusing it with things that make you fat. Like we did with cows/beef and pigs/pork. 

Maybe energylast? Or awesometonia? Deliciopower?

I'm so not in marketing, you can tell. 

Considering I only use the animal-vegetable-mineral for food sorting, our vegetable kingdom items high in fat include, as some noted above:




sesame, hemp, flax (and other seeds)

coconuts (most all nuts)

peanut (legumes)

and so forth are all fats, but not all good fats and one should look more backwards to what types of nut, seed and legume oils were commonly consumed, as opposed to cheaply produced today out of waste streams from other industrial inputs, like cotton seed oil, canola oil and soybean oil... blech! 

When one eats old-timey, unprocessed raw fats of animal and vegetable composition that only people with a heavy stone felt worthy enough to grind out, then one gets right to work at regaining and sustaining our historic Omega 3/6 1:1 ratio... which is what scientists say we should eat and would never know about by such fatty acid chain terms without charts and such but would just naturally, joyously and deliciously start eating again, but again, that's not important:

how you feel and what you're able to objectively achieve is often what mattes most... at least to competitive athletes.

That's cool. Seems like nuts are very important.

And Christina, I like deliciopower.

Raw foods industry uses nuts far too much in trying to make raw food look and taste like cooked foods.  Also, nuts are best eaten sparingly and are not as nutritionally robust as the best animal fats, and like all fats they can go rancid in a hurry especially with improper storage and processing into oils and butters.

That makes sense.

By grass-fed ruminants you mean cattle, sheep, goats, deer, and giraffes, not pigs, chickens, turkeys, and buffalo?

Correct, though bison (mistakenly called buffalo), are grass eaters... think of the bison herds on the Great Plains before arrival of the white man slaughtered them to near extinction, not much grain to be had there, just a sea of grass.  And in fact, even after the white man arrived out west, most cattle ranchers were really grass farmers and even today real cattle ranchers wryly say that grass is their business... it took industrial feed lots to screw everything into a cocked hat.

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