Again grounding ourselves in the basic premises, that neurodegenerative diseases are caused by a combination of oxidative stress and inflammation, we want to find a diet that’s low in free radicals and which is anti-inflammatory. This is actually not hard to do, but it may involve different choices than you’ve been used to. Here are the major steps:
- Reduce your Blood Sugar
- The Right Kinds of Fat
- How you Cook Matters
- The Low-Carb Advantage
- Late Breakfast, Early Dinner
- Revenge of the Lectins
Reduce your Blood Sugar
Regular sugar intake is hazardous to your health. Sugar directly contributes to chronic low-level inflammation. [https://www.ncbi.nlm.nih.gov/pubmed/21677052]. Consequently, if you have any of the diseases where inflammation is a risk factor (including not only Parkinson’s and Alzheimer’s, but also heart disease and cancer), regular consumption of sugar is just a bad idea. (I’d go so far as to say that any consumption of sugar is a bad idea, leading as it does to an immediate inflammatory response, but it’s much worse if you’re getting sugar every day.)
There’s also the impact on your insulin system. Regular spikes of blood sugar often lead to insulin resistance, which is the first step in developing Type 2 Diabetes. This has been strongly correlated with all forms of dementia; a 2016 study concluded that “Individuals with type 2 diabetes are at ∼60% greater risk for the development of dementia compared with those without diabetes.” [https://care.diabetesjournals.org/content/39/2/300]
Insulin resistance that hasn’t yet become full diabetes is also a concern. When our bodies are continuously engaged in raising and lowering blood sugar, an enzyme called “Insulin-Degrading Enzyme” (IDE) is all devoted to breaking down the insulin in your blood. When we take some of the sugar & insulin load off, that same enzyme is effective at breaking down amyloid plaques. “This means that one of the easiest and most effective ways of reducing your risk of Alzheimer’s is to simply stop eating sugar.” – Dave Asprey, Super Human.
Actions you can take:
- Eliminate all regular consumption of sugar – including any corn syrup in sodas.
- Reduce consumption of foods that are naturally high in sugar, such as the sweeter fruits. Bananas, grapes and raisins are loaded with sugar; blueberries, strawberries, and kiwis are much lower.
- Avoid juice – orange juice, apple juice, and even carrot juice, separated from the fiber normally occurring in fruits and vegetables, have a very high sugar impact on the body.
- If you want to keep a little decadence in your life, start investigating natural alternative sweeteners, like erythritol, xylitol, monk fruit, and stevia. Xylitol and certain blends (like Lakanto Monkfruit) are 1:1 replacements for sugar; they look the same, bake the same, and taste the same, except for a slight “cold” sensation (which is strongest with erythritol). Start slow with these guys – depending on the bacteria in your gut, you may have a bit of gas and bloating when you first start using erythritol or xylitol. (I personally love desserts; I make my own sugar-free chocolate often, and recently I made a cheesecake with Lakanto, which was indistinguishable from a normal cheesecake.)
- I do not recommend synthetic sweeteners such as nutrisweet or splenda; some of them have side effects which may actually contribute to neurological disease.
The Right Kinds of Fat
Next, let’s look at fats and oils. Fat gets a bad rap, but it’s a critical nutrient in anyone’s diet. But there are many different fats. Even the old divisions of saturated, polyunsaturated and monounsaturated group many different fats, with different effects, into overly broad categories.
Saturated Fats: There’s a conventional belief embedded in American nutritional and medical guidelines that Saturated Fat is bad for you. However, there are many problems with this conclusion. Most of the studies that link saturated fat with conditions such as heart disease were done in the mid to late 20th century, when much of the saturated fat we consumed was actually “trans fat”, fat that had been industrially modified to go from unsaturated to saturated. (Crisco is a classic example.) These synthetic fats are definitely bad for us and should be avoided; the rest of the saturated fat family has wide range of different effects.
- Coconut Oil and Cocoa Butter seem to be broadly beneficial. In particular, there are refined versions of coconut oil that isolate the “medium-chain triglycerides” found within it; these molecules are particularly useful for human metabolism.
- Fish and animal fats can be healthy, but it depends on the source – animals, like humans, tend to store toxins in their fatty tissues, so it’s very worthwhile to spring for the healthier forms.
- The saturated fats and cholesterol in eggs tend to be very healthy. (It’s important to know that dietary cholesterol, such as that found in eggs, is not associated with higher blood levels of cholesterol.) For extra benefits, try mixing up what kind of eggs you eat: Duck eggs and Quail eggs each have their own beneficial nutrient profiles.
- Dairy fat is a mixed bag – first, because dairy sources can contain both sugar (lactose) and protein (casein) that provoke an inflammatory response in many (but not all) people; and secondarily, because the particular compounds in dairy fat can lead to higher LDL cholesterol in some people.
Industrial “vegetable oils”: There are some foods, like avocado and olive, where oil is highly available. Humans have been pressing olives for oil for millenia, and olive oil is an excellent source of certain monounsaturated fats. Nuts are also great sources. But there are other oils commonly used today that can only be produced by modern industrial presses; these include Canola, corn oil, soybean oil, and cottonseed oil. These oils are “unnatural” for us, in the sense that we haven’t evolved to consume them, and are particularly associated with inflammation.
Canola is a particularly interesting case; it’s actually a trademarked term for rapeseed oil. Rapeseed is not human food; it’s not something we would ever naturally eat. It naturally contains a mildly toxic compound called “erucic acid”; the Canola standard is that it should have “less than 2%” of this stuff in the finished product. In brief: avoid.
Omega-6 versus Omega-3: These are both essential polyunsaturated fats, but they need to be consumed in the right ratio. Estimates of the ratio consumed in the Paleolithic (hunter-gatherer) diet are around 2:1. (Twice as much omega-6 as omega-3.) For a diet typically consumed around 1900 in America, the estimate is something like 5:1. Today, the ratio consumed in the typical American diet is about 12:1. Why does this matter? Excess Omega-6 fatty acids are inflammatory, while Omega-3 fatty acids reduce inflammation. To prevent chronic inflammation, you want to bring this ratio back into proper alignment – ideally getting no higher than a 4:1 ratio.
Actions you can take:
- Eliminate all trans fats from your diet. (Fortunately, these have mostly been phased out of the supermarket, so this one shouldn’t be hard.) Watch for anything that says “hydrogenated” on the label.
- Throw out any stashes of “vegetable oil”, including Canola, Soy, or Corn oil. Replace them with Olive oil, Avocado oil, or Almond oil. Coconut oil or Ghee are particularly good for higher heat applications (where butter or olive oil would be unsuitable).
- Eat cold-water fish. Salmon, Sardines, and Mackerel are particularly rich in Omega-3s. I recommend “Wild Planet” Sardines in particular; Sardines are small, therefore low on the food chain, therefore extremely low in mercury and other toxins; and Wild Planet is very meticulous about making sure their fisheries are sustainable.
- Switch to Grass-Fed dairy and beef. Cows, bison, and other herbivores evolved to eat grass, not grain. Most beef and dairy produced in the United States is fed grain, because it’s easier to scale up the farming operation and fatten the animals up quickly; but this leads to a much more inflammatory fatty acid profile – more omega-6, less omega 3. (The cattle are more inflamed, and they pass that gift along to you!) Where possible, you’ll do better with “grass-fed”, such as Kerrygold butter and cheese. Also look for “grass-finished” with beef – sometimes you’ll find the “grass-fed” label on cattle that have been raised mostly on grass, but fattened up with grain in the last 3 months. This still drives up the unfavorable fatty acids; “grass-finished” tells you that the cattle ate nothing but grass, the way they were meant to.
How you Cook Matters
You can bring home the most wonderful ingredients – grass-fed, grass-finished beef, fresh organic cauliflower – and still turn them into something full of toxins and inflammation if you cook them the wrong way.
Charred meat is particularly problematic. Personally, I love a New York Strip, fresh from the grill – medium rare, but nicely seared on the outside. This isn’t terrible, but it’s not great, either – any searing of meat creates some amount of “polycyclic aromatic hydrocarbons” (PAHs) on the surface of the meat, and these are both inflammatory and carcinogenic. A recent study [https://www.ncbi.nlm.nih.gov/pubmed/26776018] has shown that the biggest source of these PAHs are from burning fat that’s dripped off of the meat – so a grill that’s routinely used for higher-fat steaks like Ribeye or New York Strip is going to be laden with these things, even if what you’re cooking today is a lean chicken breast.
I won’t say “never have a grilled steak again” – particularly since I don’t think I’m willing to commit to that myself – but whenever possible, it’s far healthier (and less likely to advance neurological diseases) to use slower-cooking techniques. If you want beef, you can get amazing flavor from a slow-cooker pot roast; you can also fry burgers on your stove at lower temperatures to protect them from this sort of damage.
And having taken out “flame-broiled” burgers, it’s time to go after the french fries. There’s nothing inherently wrong with cooking vegetables in oil – as long as you have the right oil for your cooking temperature, it can make for a very healthy meal. But the problem with most commercially available french fries (as well as chicken nuggets, onion rings, calamari, etc) are that they’re submerged in oil that’s kept at 400° for hours without being changed, and with crumbs of food continually falling off. This process damages the fats and mixes in toxins from the burnt food.
And this damage stays with us. Our cell membranes, including those in our brain, are made up entirely of fatty acids; when we consume heat-damaged fats, those damaged fats become part of our cell membranes, making our cells less flexible and more error prone for weeks to come. If you’re engaged in a struggle with neurodegenerative disease, these damaged fats will advance the disease.
The Low-Carb Advantage
More on keto: https://drmasley.com/eating-fat-good-heart-brain/
Late Breakfast, Early Dinner
“Intermittent fasting” sounds a little scary if you’re averse to fasting, but it’s actually really easy. Every one of us has a daily “fast” when we sleep, and “Intermittent Fasting” is just about making this time period longer. If you currently get up and have breakfast at 7am, and then have a snack before bed at 10pm, that’s a 15-hour window when you’re eating every day, and you’re only taking 9 hours off. But if you switch that – don’t eat breakfast till 10am, and then make sure you’re done by 7pm, you’ve just got a 9-hour eating window, and a 15-hour daily fast. This is pretty easy for most people to adjust to.
And there are huge benefits for all of us.