soon as the medication wears off. I advocate for nutritional such as ADHD, depression, dementia and others.
intervention first, medication second. Interesting though, for
people who do require medication, many will work better when Q. What foods are toxic to the body and brain?
taken along with vitamins and proper diet. A medical profes- The list is relatively short. Avoid man made, or “new-to-
sional should assess this with the patient. nature” molecules added to foods, particu-
An emerging science, nutrigenomics "We should eat a plant-based larly pre-packaged foods. Processed, al-
examines how food affects our genes. The
diet consisting of whole foods
tered, hybridized foods such as high-fruc-
type of diet you eat can turn certain genes tose corn syrup, trans fats, food additives
on or off, thus blocking or sending the mes-
that help regulate and
and pesticides in food harm the brain and
sages that cause disease or create health in balance the body-mind the body. These additives damage your
an individual. Remember, the next time you
by working with natural
metabolism, increase inflammation and
eat that you are speaking directly to your offer no nutritional value.
genes.
biological processes."
Sugar – or anything that turns to sugar,
like white flour—is a neurotoxin that runs
Q. Is there a primary cause for imbalances in the body that rampant in the typical American diet. Glu-
result in brain disorders? ten, found in grains such a wheat, barley and rye, and dairy
(containing casein) are known to trigger allergies, inflammation,
[The primary causes for] most imbalances are (1) a poor autoimmunity and even produce neurotoxic molecules that
diet—consisting of sugar, trans-fats, food allergens, toxins—(2) affect brain function.
stress, and (3) lack of exercise. These conditions create an in-
flammatory response, which can manifest in the body in various Q. Why is gluten sensitivity so prevalent now, if it has been in
ways [depending upon] the composition of one’s diet and their our foods for decades?
unique biology, genetic and environmental factors.
In addition, sensitivities to things like gluten and dairy; or Not the way it is now. In the last 50 years, the quality has
nutritional deficiencies of zinc, magnesium, and B6; exposure changed; gluten content is higher and serving sizes are larger
to neurotoxins, lead or pesticides; and imbalance in the gastro- giving you even more of it. The gluten in food today is hybrid-
intestinal system affects the body and the brain. Any, or all, of ized to create denser, fluffier breads and super-sized bagels.
these could be the cause for disorders that manifest in the brain, The increase in gluten hybridization and the genetics of it cre-
ate different proteins that are much more allergenic than in the
past. In Europe, there are heirloom varieties of grains to which
even gluten-sensitive people have less or no reaction to com-
mon gluten-containing foods.*
Q. How can a person still eat whole grain high-fiber foods but
avoid gluten?
I don’t recommend eating the packaged gluten-free food
[because] these are no better than any other packaged foods.
There are a variety of gluten-free grains, such as amaranth,
kasha, quinoa, millet, brown rice, buckwheat, some varieties
of oat.
Q. You have a mantra: “If it has a label, don’t eat it.” Tell me
about this.
Two of the most dangerous chemicals found in our diet are
found in foods with labels—high fructose corn syrup and hy-
drogenated or trans fats. It is incredibly difficult to buy [pack-
aged] food that doesn’t contain one or both of these ingredients.
Recently, health food companies are producing better labels
and ingredients that are an improvement from the past. Still,
many of these foods lack the vitality of fresh food.
Eat from the wide variety of nature-made foods that are
available to you. Frozen produce, organic if possible, has a lot
to offer when fresh produce is not otherwise available.
Q. Many Americans are confused about what to eat. Is there
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