Grains are creating havoc in our brains. IT ’ S NOT YOUR IMAGINATION!

Something’s just not right: lately you are forgetful, stressed, and tired all of the time. Symptoms can vary from mood swings, to lack of concentration, to feeling chronically tired, and anxious. To top it off, no matter how healthy you try to eat, you still aren’t losing weight. So let’s add frustrated to the list. And you’re finding that all of this is affecting your performance at work, as a parent, and even as a partner/spouse. It’s not your imagination.  Grains are behind it all… The grains you consume may have numerous damaging effects on your brain and nervous system, not just your gastrointestinal tract. Wheat, barley, and rye are the main offenders, all sharing the same gliadin proteins. These gliadin proteins are digested into to smaller (4 or 5 long) amino-acid peptides, which are small enough to penetrate the brain and bind to opiate receptors. These peptides, dubbed exorphins or exogenously derived morphine-like compounds, are responsible for various ill-effects on the brain. Other non-wheat grains also have potential brain health implications by creating high blood sugar levels which lead to dementia. Remove grains from your diet and your brain is released from the control of their mind-active components. It is liberating, wonderful, and empowering. Your brain can be restored to its normal alert, energetic, calculating, and creative state. The brain/mind effects of banishing all wheat and grains from you life include: &n...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: News & Updates adhd anxiety appetite control blood sugar brain brain fog Brain function dementia Dr. Davis grain grains Inflammation learning ability libido mood mood swings psychiatric disorders seizures Source Type: blogs

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In conclusion, Germany shows itself to be only moderately prepared to accept cultured meat.
Source: Meat Science - Category: Food Science Source Type: research
The objective of this study was to investigate the levels of bioactive amines in eight fresh edible commercial mushrooms species. An ion-pair HPLC method with post-column derivatization with o-phthalaldehyde and fluorescence detection was fit for the purpose. Seven out of nine amines were present and levels varied among species. Spermidine was ubiquitous to mushrooms, with highest content in Black Shimeji (12.4 mg/100 g). The levels of spermidine in mushrooms classify them as high polyamines sources, which is valued due to its association with growth, health promotion and antioxidant properties. Agmatine was ...
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research
Publication date: Available online 12 November 2019Source: Journal of Food Composition and AnalysisAuthor(s): Ayaz Ali Memon, Inamullah Mahar, Roomia Memon, Sanam Soomro, James Harnly, Najma Memon, Muhammad Iqbal Bhangar, Devanand L. LuthriaAbstractIn the present study, the effect of particle size (PS) on phenolic acid content and proximate composition (moisture, ash, protein, total fat, crude fiber and total carbohydrates) of whole-wheat flour (WWF) was determined. Five different particle size fractions 0.43, 0.30, 0.15, 0.08 mm, and
Source: Journal of Food Composition and Analysis - Category: Food Science Source Type: research
Publication date: Available online 12 November 2019Source: International Journal of Gastronomy and Food ScienceAuthor(s): Lydia Hayward, Adrienne Wedel, Matthew B. McSweeneyAbstractConsumers in countries across the world have an increased interest in craft and specialized beers, which has led to breweries incorporating new flavors and ingredients in their beer. The main objective of this study was to determine the sensory attributes associated with beer made with other ingredients instead of hops. A blonde ale was brewed with Hallertauer Mittlefruh and Saaz hops (control), and three treatments were brewed using one of the ...
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research
Publication date: January 2020Source: Food Research International, Volume 127Author(s): Sandra Machado Lira, Ana Paula Dionísio, Marcelo Oliveira Holanda, Chayane Gomes Marques, Gisele Silvestre da Silva, Lia Coêlho Correa, Glauber Batista Moreira Santos, Fernando Antonio Pinto de Abreu, Francisco Ernani Alves Magalhães, Emanuela de Lima Rebouças, Jhonyson Arruda Carvalho Guedes, Danielle Ferreira de Oliveira, Maria Izabel Florindo Guedes, Guilherme Julião ZocoloAbstractPitaya is a Cactacea with potential for economic exploitation, due to its high commercial value and its functional compon...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 8 November 2019Source: Food Research InternationalAuthor(s): Rodolfo Lázaro Soares Viriato, Mayara de Souza Queirós, Mayanny Gomes da Silva, Lisandro Pavie Cardoso, Ana Paula Badan Ribeiro, Mirna Lúcia GiganteAbstractAs an alternative to the strategies currently used to deliver unsaturated fatty acids, especially, the essentials omega-6 and 3- fatty acids, the aim of this work was to investigate the effect of the incorporation of 25 e 50 % (w/w) of olive, corn and linseed oil into the crystal structure of anhydrous milk fat (AMF). Fatty acid composition, atherogenicit...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 8 November 2019Source: Food Research InternationalAuthor(s): Tao Wu, Yufang Gao, Junyu Hao, Jieting Geng, Jiaojiao Zhang, Jinjin Yin, Rui Liu, Wenjie Sui, Lingxiao Gong, Min ZhangAbstractThe present study investigated the anti-obesity effects and its mechanism of capsanthin (CAP) in high-fat diet-induced obese C57BL/6J mice. Compared with untreated mice on a high-fat diet for 12 weeks, CAP at 200 mg kg-1 reduced the body weight by 27.5%, significantly reversed glucose tolerance, effectively decreased the serum triglycerides, total cholesterol, low-density lipoprotein cholesterol, and trim...
Source: Food Research International - Category: Food Science Source Type: research
In this study we adopted a combined DNA-based approach to verify the identity of the declared species in five categories of commercial insect-based products (mt COI DNA barcoding) and to characterize plant declared ingredients or contaminants (nu ITS2 DNA metabarcoding) with particular attention to putative elements of allergenic concern belonging, for example to the insect rearing substrate. Moreover, the same approach has been used to assess its sensitivity to cases of contamination and counterfeits to insect flour with low cost (and potentially allergenic) vegetable flours like wheat and soybean. Results show the succes...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 31 October 2019Source: Food Research InternationalAuthor(s): Murilo Dias, Cristina Caleja, Carla Pereira, Ricardo C. Calhelha, Marina Kostic, Marina Sokovic, Débora Tavares, Ilton José Baraldi, Lillian Barros, Isabel C.F.R. FerreiraAbstractKiwis are an example of fruits with excellent bioactive properties worldwide appreciated and consumed generating tons of waste. Thus, the objective of this work was to compare two varieties of kiwi: Actinidia deliciosa cv. “Hayward” (green) and Actinidia spp. (red) regarding the nutritional value of their pulps, chemical compos...
Source: Food Research International - Category: Food Science Source Type: research
Publication date: Available online 13 November 2019Source: Food HydrocolloidsAuthor(s): J. Ballester-Sánchez, M.T. Fernández-Espinar, C.M. HarosAbstractQuinoa is recognised internationally for its nutritional and health properties. It has interesting attributes, such as being an excellent source of fibre and polyphenols and being gluten-free, and therefore this grain is used as a replacement for cereals. The main aim of this work was to study the effect of two milling methods, wet and dry, to obtain a dietary fibre-rich fraction from red Quinoa Real, and to determine its potential as a functional ingredient i...
Source: Food Hydrocolloids - Category: Food Science Source Type: research
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