What happens in the brain when we don’t eat flour

A few years ago neurologist David Perlmutter published a book that would become a best-seller and have a great impact. because it linked gluten consumption to brain diseases.

At that time the term “neurogluten” was already known and some doctors linked its consumption to ataxia, a disease that affects the central part of the brainbut only in celiacs with sensitivity to that component of some flours.

Perlmutter, however, assures in his book bread brain That LModern cereals are destroying the brain in silence, without distinguishing between celiacs and people without gluten sensitivity.

In fact, so far, there is little evidence of this flours are bad for you to the brains of all people. Furthermore, its absence in the diet could cause disorders. But it is obviously a topic that will be discussed in the coming years.

What happens in the brain when we don’t eat flour

In his best-seller bread brain, David Perlmutter states: “Brain dysfunctions begin with our daily bread (…). Modern cereals are silently destroying your brain.”

Then define the “modern cereals” as an encompassing concept refined flours, pasta, rice almost the entire food group based on grain.

The neurologist goes further and assures that “fruit and other carbohydrates can pose a threat to health with long-term consequences that will not only damage the brain, but also accelerate the metabolism”. aging process of your body from the inside out.”

Supporter of a “paleo” diet, similar to what prehistoric man presumably consumed, Perlmutter suggests eating 75% fat, 20% protein and only 5% carbohydrates (The current diet, he says, is 60% carbohydrates, 20% fats and 20% proteins).

Disturbing study from a university

Only in 2023 will a study be conducted on University of Otago (New Zealand) published in the Journal of Neuroendocrinology, gave some scientific support to these claims, although the experiment was conducted on mice and not on humans.

The researchers added wheat gluten to high- and low-fat diets and determined that this produced hypothalamic inflammation, increasing the number of immune cells known as astrocytes and microglia.

However, despite being essential for celiacs, a diet The fact that it is completely flour-free could be harmful to your health.

The Mayo Clinic, United Statesreports that “further research is needed to determine the accuracy of the following claims about diet outcomes: weight lossimprovement of health in general and gastrointestinal health in particular”.

In an excellent informative article, the Mayo Clinic and its specialists analyze all the characteristics of a gluten-free diet, which is part of a healthy diet.

On the other hand, he warns that “foods that are not included in a gluten-free diet provide important vitamins and other nutrients. THE whole grain bread and other products are natural or enriched sources of iron, calcium, fiber, thiamine, riboflavin, niacin and folic acid.

It adds that “therefore, following a gluten-free diet will likely change your nutrient intake” and that “some gluten-free foods also have a higher gluten content.” fats and sugars”.

Finally, he recommends “reading the labels, not only to see the gluten content, but also to know the general levels nutrients, salt, calories from fat and calories from sugars.