Wednesday, October 20

Gluten and Alzheimer’s disease, are they related?

According to World Alzheimer Report 2020, an approximate of 152 million people will live with dementia by 2050, The famous German, which is the name by which this disease is colloquially called, is increasingly common in almost everyone. Why? How did we get to this situation? And even more important, how to stop and reverse this trend?

One of the responses that has caused the most controversy in recent years came from the book entitled Bread brain, bestseller written by the doctor David Perlmutter, which is worth mentioning has the title of neurologist and is a member of the American College of Nutrition. In his publication he directly relates the consumption of gluten with a greater probability of developing this condition.

Taking as reference the United States of America The outlook is not very encouraging. The Alzheimer’s Association has declared that in that country alone, more than 5 million people have Alzheimer’s. In 2020, this and other types of dementia cost approximately $ 305 billion to that country. By 2050, these costs could rise up to $ 1.1 trillion. So this is not just a health issue, but a global economy.

Does only bread have gluten?

Gluten is in the wheat, rye, barley and any other food made with these grains. But it is not only limited to bread, cookies and a wide variety of pastries made with refined flours, gluten is also in many processed foods, more than you might believe.

Pasta, couscous, flour tortillas, commercial cereals, beers, sauces, dressings, including oatmeal and beauty and body hygiene products, the list is long and deserves special attention. This is a cruel truth that must make many uncomfortable, for who can declare himself immune to the temptation of a slice of cake or a freshly baked pizza.

Excess carbohydrates

Along with the Alzheimer’s figures, there is lifestyle and eating habits. Returning to the reference of the United States of America, where the average diet is composed of 60% carbohydrates, 20% protein and 20% fat, It is clear that the diet of this country is based mainly on carbohydrates, generally derived from gluten, which serves as an argument and evidence to link the consumption of gluten with the development of various types of diseases, including cognitive ones.

In his book, Dr. Perlmutter also points out that in the last 20 years in that country the number of people with diabetes has tripled, according to the Center for Disease Control. According to the 2020 National Diabetes Statistics Report, 34.2 million Americans have diabetes, which represents 10.5% of their population.

In summary, the proposal presented in the book already cited indicates that the dietary changes that have taken place over the last hundred years, characterized by a diet high in simple carbohydrates and low in healthy fats, has contributed greatly to the development of brain-related conditions, such as headache, insomnia, anxiety, depression, epilepsy, motor disorders, schizophrenia, attention deficit hyperactivity disorder. All of the above related to degenerative cognitive processes that are progressive and irreversible, once they have been diagnosed as Alzheimer’s.

How to avoid it in time?

Among the basic recommendations to prevent the development of brain deterioration in time are the following:

  • Consume healthy fats, such as extra virgin olive oil, sesame oil, avocado and coconut, among others.
  • Choose the low sugar fruits and vegetables like bell pepper, tomato, pumpkin, eggplant, lemons and limes.
  • Include animal protein with whole eggs, fish and shellfish.
  • Do exercise it is very important to supplement the eating tips.

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