following post is sponsored by FitFluential LLC on behalf of Grain brain.
I was sent the book Grain Brain by Dr. David Perlmutter, MD, as well as a Fish Oil, Brainstrong DHA, and resVida which is a GNC product.
The supplements look fascinating. ResVida is shown to enhance blood vessel dilation and supports healthy blood flow important for cardiovascular health. Resveratrol is found in the skin of red grapes and from the roots of the Japanese Knotweed.
DHA improves memory and supports mental clarity. It is taken to protect against normal cognitive decline as we age. This supplement also has some green tea extract in it.
And then there is fish oil. I am a big fan of fish oil! The only thing I don't like about the Spring Valley brand that was sent is that it has soy in it. I try to avoid soy. I will try it for the use of this bottle but then its back to the 100% salmon oil I usually take.
|Native American Salmon Art by Shaun Peterson|
Dr Perlmutter believes that the fate of our brains is not just in our genes but can be affected by the food we eat and the lifestyle choices we make. The cornerstone of many brain conditions is the inflammation that comes from the foods we eat.
Having researched MS and how to deal with on a holistic level, I concur with the Doc! Inflammation can be triggered by gluten and sugars. Since the brain is made of more than 70% fat one would reason that fat is indeed "good" for you. Good fats, like DHA omega-3 found in fatty fish and algae, help to reduce inflammation and certain vitamins, notably A, D, E and K, require fat to get absorbed properly in the body.
The reason I started taking the Salmon oil and upping my olive oil consumption, and eating Sunbutter was because I was eating so many more leafy greens and taking a vitamin D supplement and I want to absorb all that I can from those efforts.
The Grain Brain Doc also recommends adding coconut oil
( I can't I'm allergic), alpha-lipoid acid, probiotics, turmeric, and vitamin D. From my experience with treating my Multiple Sclerosis and Adrenal Fatigue, I can say that all of those have helped me tremendously! Turmeric is a powerful anti inflammatory as well as vitamin D. We are more bacteria than we are our own cells so a probiotic helps keep our friends happy. I love some spirulina and put it in my daily smoothie. All of this is easy to add. A tip, add black pepper to your turmeric. Also you need vitamin K which Kale has loads of, to absorb the vitamin D in supplements among other things.
Dr. Perlmutter also suggests eggs in your diet. I was sent a coupon for a carton of eggs but I have not been able to find that brand in my area. I do eat eggs daily though. Lately I have been loving to put over easy eggs on top of sautéed cabbage with lots of spices and bit of sriracha! I just finished eating eggs that were cooked in red pepper rings with a bit of hot sauce! Delish!!
He passed on a recipe for Huervos Rancheros and I love that its served over greens instead of in a tortilla. (recipe at the bottom) I admit its hard to let go of the things we are used to and are quite frankly tasty but its possible to love to eat without the grains. At least thats the goal!!
Which leads me to the challenge! I am participating in the four week Grain Brain Challenge which includes the following and is talked about and outlined in the book.
- o Shifting your body away from relying on carbs for fuel and adding brain health supplement
o Incorporating a fitness routine
o Getting restful, routine sleep seven days a week
o Establishing a new rhythm to maintain these healthy habits
I am still reading the book and working on my personal strategies to change my lifestyle but at the end of the challenge I will post another blog entry letting you know how it went. Below is the Huervos Rancheros recipe. Have you read the book? What are your thoughts on all of this?
Huervos Rancheros recipe from Dr. Perlmutter
1 tablespoon butter or olive oil
4 Gold Circle Farms DHA Omega-3 Cage Free Eggs 4 cups coarsely torn frisée
2 ounces sharp cheddar cheese, grated
4 tablespoons salsa
2 tablespoons fresh cilantro leaves, chopped
Salt and pepper to taste
Add the butter or olive oil to a skillet over medium-high heat. When hot, crack the eggs into the skillet and cook for 3 to 4 minutes for runny yolks, more for firmer yolks. Serve the eggs over a bed of frisée and top with cheese, salsa and cilantro. Season with salt and pepper.
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