The Link Between Inflammation, Gluten Sensitivity And Alzheimer’s…

Medical researchers have found that the root of all degenerative conditions is inflammation. Now, this is something to worry about because diseases in the brain are not as easily detected as other illnesses. The symptoms related to digestive disorders and food allergies are more obvious and easily detected than a dangerous inflammation that is silently and slowly happening in your brain.

When you meet someone suffering from Alzheimer’s, you immediately ask yourself: “What did she or he do to acquire such a horrible condition?”. It may surprise you that the reason for it is based on a bad diet with some of this characteristics:

● A low-fat diet which reduced their cholesterol levels.
● A high-carb diet throughout most of their life.
● Undiagnosed sensitivity to gluten.
● Chronic high blood sugar levels even in the absence of diabetes.
No gluten
Gluten and a high-carbohydrate diet stimulate inflammation. One of the most underestimated brain’s enemy is gluten sensitivity. This illness is not only a menace to those with celiac disease, there’s a 40% of people that can’t properly process gluten and it’s important to notice and understand the link between gluten sensitivity and disorders of the body’s nervous system.

One of the most respected and most prized investigations carried out in America, The Framingham Heart Study¹, gathered information about 5,209 men and women which haven’t yet suffered a heart attack, stroke or even developed symptoms of cardiovascular disease.

Later on, Boston University did a research to take a closer look at the link between total cholesterol and cognitive performance. So, they recruited 789 men and 1,105 women. These men and women were part of the original Framingham group. The results of the study showed that all of them never suffered from a stroke or had dementia.

According to the study’s report published in 2005², “There was a significant positive association between total cholesterol and measures of verbal fluency, attention/concentration, abstract reasoning, and a composite score measuring multiple cognitive domains.”

Basically, people with the highest cholesterol levels had better scores on cognitive tests that people that had lower levels. So, obviously, there’s a protective factor when it comes to cholesterol and the brain.
In addition to this, the Australian National University in Canberra published a study showing that people with high blood sugar levels have much greater risk for brain shrinkage³, which directly links us to the story of type 3 diabetes, brain disorders and dementia.

David Perlmutter, renowned author of the book “Grain Brain”, suggets that it is vital to get rid of 2 big nutritional myths that were implanted in our minds, number 1: Low fat and high carb diet is good and number 2: cholesterol is bad. People, cholesterol is actually one of our brain’s best friends because it reduces the risk for brain disease and prolongs your life’s expectations. Also, high levels of good fat (not trans fats) are proved to be the key to health and brain function.

Maybe what you are reading is a little bit hard to digest, but don’t panic. Ice cream and bread are not going to murder you, but if you consume them on an almost daily basis there’s a good chance your brain will suffer the consequences. Since blood sugar levels could have an impact on brain health even for people who don’t have diabetes, it’s important to get a fasting insulin test first thing in the morning. If the blood sugar levels are high it means that something may be metabolically wrong with your body.

Don’t worry, these are all very preventable diseases, you just have to start changing your diet. You don’t have to abandon all of your regular meals, this just means that you can replace the one’s that represent a risk to your brain’s health for wonderful and healthy vegetables and other natural goodies.


(2) Penelope K. Elias, et al., “Serum Cholesterol and Cognitive Performance in the Framingham Heart Study,”Psychosomatic Medicine 67, no.1 (2005): 24–30.

About the author

John Hatch - Senior Nutritional Researcher

A passion for natural health.  John Hatch has spent the last 15 years dedicated to researching and writing on natural health topics. Fueling his passion is a wife and two beautiful boys that he wants to see grow up healthy, happy and in a clean world.