This episode is dedicated to the science behind the consumption of  gluten and brain health. There is a notion that gluten is bad for our health and especially for our brain, but does that stem from valid scientific sources, or is it just a food fashion statement? Dean and Ayesha go through a case report of celiac disease, describe what gluten is, the science behind it, and explore the evidence for and against gluten for different populations. 

Ayesha is leading a FREE 5-day, Better Brain Nutrition Challenge beginning Saturday, Feb 4th that will teach the basics of brain-healthy eating and give you specific meals you can make for yourself and your family. She will go live each day of the challenge to cook, alongside you, a brain-healthy breakfast, lunch, dinner, and snacks so that you can see how delicious and simple healthy nutrition can be.

LINK: https://betterbrainnutritionchallenge.mn.co 

References:

Wang, Yiqing, et al. "Long-term intake of gluten and cognitive function among US women." JAMA network open 4.5 (2021): e2113020-e2113020. PMID: PMID: 34019084

Wang, Kanran, et al. "High consumption of whole grain foods decreases the risk of dementia and Alzheimer's disease: Framingham Offspring Cohort." Psychiatry and Clinical Neurosciences (2022). PMID: PMID: 36382854

Lebwohl, Benjamin, et al. "Long term gluten consumption in adults without celiac disease and risk of coronary heart disease: prospective cohort study." bmj 357 (2017). PMID: PMID: 28465308

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