Advanced Glycation End Products (AGEs):

Powerful Contributing Factor to Many Diseases

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

High levels of Advanced Glycation End Products (AGEs) have been linked to inflammation, oxidative stress, Alzheimer's, diabetes, heart disease, renal (kidney) failure, premature aging and metabolic health.

One study examined a group of 559 older women and found those with the highest blood levels of AGEs were almost twice as likely to die from heart disease than those with the lowest levels.

High levels of inflammation over a long period can damage every organ in the body.

What are AGEs?

Advanced glycation end products (AGEs) are harmful compounds that are formed when protein or fat combine with sugar in the bloodstream.

If we are unable to clear the sugar out of the blood stream, the sugar molecules combine to proteins and create AGEs.

Diet is the biggest contributor of AGEs.

Foods highest in AGEs include meat (especially red meat), certain cheeses, fried eggs, butter, cream cheese, margarine, mayonnaise and oils. Fried foods and highly processed products also contain high levels.

Of significance, even if your diet appears to be reasonably healthy, you may consume an unhealthy amount of harmful AGEs just because of the way your food is cooked.

Foods that have been exposed to high temperatures and dry heat, such as during barbecuing, grilling, roasting, baking, frying, sautéing, broiling, searing, and toasting, tend to be very high in AGEs.

These cooking methods may make food taste, smell, and look good, but they may raise your intake of AGEs to potentially harmful levels.

In fact, dry heat may increase the amount of AGEs by 10–100 times the levels of uncooked foods.

Diseases Associated with Advanced Glycation End Products

Unfortunately, when you consume too many AGEs your body can't keep up with eliminating them and they accumulate playing havoc on your health and well-being increasing the risk of many diseases.

Many health professionals are calling for AGE levels to become a marker of overall health.

Testing for AGEs

Measuring Fructosamine and Hemoglobin A1c can assist in the early identification of dysglycemia as well as advanced glycation end products.

The fructosamine test is a measurement of glycated protein, mainly albumin (the main protein in the blood).

Fructosamine-- Labcorp Code: 100800

Standard Range: 190-270 umol/L

The Optimal Range: 190-228 umol/L

Hemoglobin (HGB) A1c-Labcorp Code: 001453

The hemoglobin A1c test is a well known tool for following long-term glucose control in patients with diabetes. However, the same blood test also helps identify age-accelerating glycation reactions in the body.

Monitoring hemoglobin A1c levels is essential for all adults who wish to identify excess glycation processes in their bodies and take measures to control and minimize glycation-induced damage.

Although the standard normal reference is below 5.7, to inhibit and reverse AGEs the optimal goal is <5.0

How to Get Rid of Advanced Glycation End Products

Fortunately, your body has mechanisms to eliminate these harmful compounds.

The good news is that your body can fight AGEs through antioxidant and enzymatic activities. The problem is that when you are eating too many foods that create AGEs, your body won't be able to keep up with it and AGEs end up accumulating in your body.

Follow the optimal eating program to reduce AGEs

1: Avoid processed foods, sugar, fructose, grains – especially wheat (even whole grain).

2: Animal-derived foods that are high in fat and protein are generally AGE-rich and prone to new AGE formation during cooking.

In contrast vegetables and fruits contain relatively few AGEs, even after cooking.

3; Cook Smart: AGEs are significantly reduced by cooking with moist heat such as poaching, steaming, stewing, and boiling. Using shorter cooking times, cooking at lower temperatures, and by use of acidic ingredients such as lemon juice or vinegar limits AGE generation.

4: Exercise regularly.

The Following Graphic and Below Details Provide Additional Nutritional Steps to Reduce AGEs

www.functionalmedicineuniversity.com/AGEs1.pdf

Polyphenols
Polyphenols, found in fruits, vegetables and other plant-derived food have many beneficial biological activities, including antioxidant, anti-inflammatory and have the ability to inhibit the formation of AGEs. Approximately 200–300 mg of polyphenols are found in every 100 g of fresh fruit.

Spices and herbs, as good sources of polyphenols, could be strong inhibitors of advanced glycation end-product (AGE) formation.
Research has shown cinnamon, cloves, and allspice to be good glycation inhibitor.

Polysaccharides

Foods high in polysaccharides include: sweet potatoes, green beans, winter squash, cassava, chickpeas, zucchini, hearts of palm, pears, oatmeal, lentils, green beans, oranges, beans, bananas and asparagus. These foods have been found to inhibit and reverse AGEs.

It has been identified the natural polysaccharides compound berberine as a potent AGEs inhibitor that significantly suppressed AGEs formation as well as improving glucose and lipid metabolism.

Terpenoids
Hawthorn, bitter melon, oat, green tea have many biological activities, including antihyperglycemic, antioxidant, anti-atherosclerotic and anti-inflammatory activities as well as decreasing AGEs. The most studied of these compounds to date are oleanolic acid (OA) associated with the Mediterranean Diet. The most important sources of oleanolic acid in human diet are olives. Other medicinal plants containing oleanolic acids are seaweeds, apples, figs, and cranberries. OA at 500 µg/ml has been shown to almost completely inhibit the AGE formation.

Vitamins-Antiglycation Nutrients
Vitamin C (ascorbic acid), vitamin E (α-tocopherol), thiamine and pyridoxamine are excellent antioxidants. Vitamin C is a water-soluble vitamin widely found in fruits and vegetables. Ascorbic acid can compete with glucose for binding to proteins, reducing AGE production.

Vitamin E is a lipid-soluble vitamin found mainly in fruits, vegetables and nuts. Studies have shown that vitamin E has a good inhibitory effect on aging and glycation. It can resist lipid peroxidation, prevent the glycation of hemoglobin, and inhibit the formation of AGEs.

Studies have shown that benfotiamine can prevent glycation, and human studies have shown that it can help prevent the damage caused by glycation.

Pyridoxal 5'-phosphate is an active form of vitamin B6, like benfotiamine has the dual benefit of helping prevent glycation as well as its harmful effects.

Alkaloids
Alkaloids are a class of naturally occurring compounds that are produced by many plants, especially nightshade vegetables. Peppers, coffee, tea leaves, tomatoes, black pepper and tonic water. (did you know that that taste is the result of the alkaloid quinine?). Alkaloids exert protective effects against advanced glycation end products.

Peptides
Carnosine is a dipeptide naturally produced in the body; it is highly concentrated in brain and muscle tissue. Carnosine is a potent free-radical scavenger and anti-glycating agent that inhibits AGE formation and its cross-linked proteins, helping to keep them functioning properly.

Dr. Grisanti's Comments:

Animal and human studies suggest that limiting dietary AGEs helps reduce levels of inflammation and oxidative stress protecting against many diseases and premature aging.

Several animal studies have shown that eating a low-AGE diet results in a lower risk of heart and kidney disease, increased insulin sensitivity, and lower levels of AGEs in blood and tissues by up to 53%.

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References:

** Always consult with a physician or healthcare practitioner with significant integrative or functional medicine training before starting any of the above recommendations.

You can find a qualified and certified functional medicine practitioner by going to: www.FunctionalMedicineDoctors.com

The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Grisanti and his functional medicine community. Dr. Grisanti encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. Visit www.FunctionalMedicineUniversity.com for more information on our training in functional medicine. Look for practitioners who have successfully completed the Functional Medicine University's Certification Program (CFMP) www.functionalmedicinedoctors.com. This content may be copied in full, with copyright, contact, creation and information intact, without specific permission, when used only in a not-for-profit format. If any other use is desired, permission in writing from Dr. Grisanti is required.

A Carb That is Worse Than Sugar-

The Metabolism Death Food- Maltodextrin

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Reviewing the labels of foods my patients share with me has shown that more and more food labels are including the carb ingredient maltodextrin.

If there had to be one food that is detrimental to your health maltodextrin would be high on the list.

Most people are simply unaware that this dangerous food may lead to increased belly fat, diabetes, disrupts gut health leading to gut inflammation, significant bloating and gas and increased cholesterol posing an increased cardiovascular risk.

What is maltodextrin?

Maltodextrin is a highly processed, plant-based substance usually made from corn, but rice, potato, wheat or tapioca can also be used.

What Is Maltodextrin Used For?

Food manufacturers add maltodextrin to a wide-range of processed foods such as artificial sweeteners, baked goods, yogurt, beer, nutrition bars, weight-training supplements, cereals, meal-replacement shakes, low-fat and reduced-calorie products, condiments, sauces, spice mixes, salad dressings, chips, pie fillings and snack foods to improve consistency, texture and taste.

Five Dangers of Consuming Maltodextrin

1: Maltodextrin Spikes Blood Sugar Levels
Maltodextrin is a type of carbohydrate that gets easily absorbed and gets into the bloodstream quickly.

Because maltodextrin is so quickly absorbed it can dangerously spike blood sugar levels. This can be especially problematic for people diabetes mellitus.

Glycemic Index Shock

Maltodextrin scores between 110 to 136 on the glycemic index making it 1.6 to 2 times higher than white table sugar and glucose making it a major concern for blood sugar spikes.

If you're trying to manage your blood sugar levels, foods containing maltodextrin are not your best choice.

A sudden spike in blood glucose can cause potentially serious issues for people with diabetes or insulin resistance and can be life-threatening for those with uncontrolled diabetes.

A Carb That is Worse Than Sugar- The Metabolism Death Food

2: Negatively Impacts Gut Bacteria

Research suggests that people who consume maltodextrin may have a reduced number of good bacteria and an increased quantity of harmful bacteria. This could potentially lead to gastroenteritis, intestine damage and a higher risk of broad range chronic inflammatory conditions.

Studies have shown that maltodextrin increases the activity of Escherichia coli bacteria, which may have a role in the development of the inflammatory bowel disease known as Crohn's disease.

A study conducted at the Mucosal Immunology and Biology Research Center in Boston also indicates that maltodextrin impairs cellular antibacterial responses and suppresses intestinal antimicrobial defense mechanisms, leading to inflammatory bowel disease.

3: Maltodextrin and Allergies or Intolerances

Maltodextrin is know to contribute allergic reactions, weight gain, gas, flatulence, and bloating.

Maltodextrin may also cause a rash or skin irritation, asthma, cramping, or difficulty breathing.

4: Maltodextrin Linked to Autoimmune Diseases

A 2012 study found that maltodextrin increased bacterial adhesion to human intestinal epithelial cells and enhanced E. coli adhesion, which is associated with autoimmune disorders.

5: Made From Genetically Modified Corn

According to research published in Critical Reviews in Food Science and Nutrition, genetically modified foods have shown that they may toxically affect several bodily organs and systems, including the pancreatic, renal, reproductive and immunologic parameters. Because corn maltodextrin is made by processing corn with enzymes and the United States Department of Agriculture found that 85 percent of corn planted in the U.S. is genetically modified to be tolerant to herbicides, it's most likely that the maltodextrin you eat is a genetically modified food.

Better Substitutes for Maltodextrin

Pectin comes from fruits, seeds, and vegetables
Stevia, derived from the leaf of the stevia plant
Dates that provide copper, potassium, magnesium, vitamin B6, and iron
Raw Organic Honey
Guar gum that works as a thickening agent and slows down glucose absorption

Dr. Grisanti's Comments

Although maltodextrin is deemed safe by the U.S. Food and Drug Administration (FDA), the truth is that maltodextrin can be considered a metabolism death food — it has no nutritional value, and there are some pretty scary maltodextrin dangers to consider before opening up a bag of chips or baked goods, such as spiking blood sugar and the other dangers listed above.

My strong advice is to do your due diligence and check the nutrition labels on the packaged foods you have in your refrigerator, freezer and cupboard. There's a good chance the ingredients list includes maltodextrin.

Do not eat any foods with maltodextrin listed as one of the ingredients.

It is simply NOT worth the risk.

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References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4940893/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409436/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4615306/
https://www.mdvip.com/about-mdvip/blog/read-your-food-labels-watch-out-maltodextrin
https://pubmed.ncbi.nlm.nih.gov/25000398/
https://www.frontiersin.org/journals/immunology/articles/10.3389/fimmu.2022.841188/full
https://www.sciencedirect.com/science/article/pii/S2352345X18301218
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6369223/

** Always consult with a physician or healthcare practitioner with significant integrative or functional medicine training before starting any of the above recommendations.

You can find a qualified and certified functional medicine practitioner by going to: www.FunctionalMedicineDoctors.com

(WARNING) Sugar Substitute Xylitol and Erythritol

Linked to Increased Risk of Heart attack and Strokesllness Healthcare

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Xylitol and Erythritol are commonly used by those wanting to lose weight or who are diabetic.

Many people use artificial, low-calorie sweeteners to reduce their sugar intake.

It's found in chewing gum, toothpaste, sugar-free candy, baked goods, and more.

According to a June 2024 study, high levels of xylitol and erythritol, sugar alcohols and low-calorie sweeteners used in many foods and products, has been associated with an increased risk of a major cardiovascular event, like a heart attack or stroke and death.

The researchers in this study analyzed how xylitol impacts heart health in over 3,000 patients in the U.S. and Europe.

The team of researchers, led by Dr. Stanley Hazen at the Cleveland Clinic and published in European Heart Journal on June 6, 2024 showed that having the highest blood levels of xylitol is linked with a 57% increased risk of a major cardiovascular event compared with lower levels.

The Reason Why Xylitol and Erythritol May Pose a Cardiovascular Risk?

Blood components called platelets help blood to clot. The researchers found that both erythritol and xylitol made platelets more sensitive to blood clotting signals. .

Additionally, taking a single 30-gram dose of xylitol increases blood levels 1000-fold within 30 minutes – this increase can stimulate blood clotting, which is concerning for people with existing heart disease.

These results suggest that consuming erythritol and xylitol can increase blood clot formation. This, in turn, could increase the risk of heart attack or stroke.

What Products Commonly Include Erythritol and Xylitol?

Chewing gum
Candy
Ice Cream
Breath mints
Some Dietary supplements
Mouthwash
Toothpaste
Sugar-Free Desserts
Liquid compounded medications
Commercially produced: Baked goods, beverages, candies, chewing gums, chocolates, tabletop sweetener packets, ice cream, puddings, jams and jellies, fruit preparations, biscuits, and sauces

Dr. Grisanti's Comments

For now, I recommend being cautious using products with xylitol and erythritol in it, – particularly those with cardiovascular risk factors.

Although some people will say the research may be flawed, I have to wonder if the people against this new study have an agenda that places the public at risk.

All in all, I say why take the risk.

I prefer to err on the side of caution and simply stop consuming food items that have erythritol and xylitol in it.

Using xylitol and erythritol in the small amounts typically found in chewing gum, toothpastes, and mouth rinses seems to be safe.

But using it in very high doses and long-term isn't a good idea.

It does not mean throw out your toothpaste if it has xylitol in it, but we should be aware that consumption of a product containing high levels could increase the risk of blood clot-related events.

If you're looking for a sweet treat, the only sweeteners I stand behind are organic, 100 percent stevia or monk fruit extracts.

Remember simply read the labels of the items you eat or drink if you want to know if xylitol and erythritol has been added.

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References:

https://www.nih.gov/news-events/nih-research-matters/xylitol-may-affect-cardiovascular-health
https://www.nbcnews.com/health/heart-health/xylitol-linked-increased-heart-risk-reconsider-sugar-substitutes-rcna155688
https://www.nhlbi.nih.gov/news/2024/common-sweetener-linked-potential-cardiovascular-risks
https://academic.oup.com/eurheartj/article/45/27/2439/7683453
https://www.washingtonpost.com/wellness/2024/06/06/xylitol-sugar-artificial-sweetener-heart/
https://www.nih.gov/news-events/nih-research-matters/erythritol-cardiovascular-events
https://www.nature.com/articles/s41591-023-02223-9
https://academic.oup.com/eurheartj/article/45/27/2439/7683453
https://academic.oup.com/eurheartj/article/45/27/2439/7683453

Fatty Liver Disease & Dementia

NAFLD & Dementia

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Study from the journal Neurology revealed that nonalcoholic fatty liver disease (NAFLD) is independently associated with cognitive impairment.

Nonalcoholic fatty liver disease (NAFLD) is an umbrella term for a range of liver conditions affecting people who drink little to no alcohol. As the name implies, the main characteristic of NAFLD is too much fat stored in liver cells.

Dementia and NAFLD are two frequent conditions that share underlying risk factors mainly in the realm of metabolic disease.

The study from the journal, Neurology, included 4,472 adults aged 20–59 years.

The participants underwent assessment of liver enzyme activity and hepatic steatosis by ultrasound, and underwent cognitive evaluation using the following computer-administered tests: the Simple Reaction Time Test (SRTT), the Symbol-Digit Substitution Test (SDST), and the Serial Digit Learning Test (SDLT).

Increased activity of the liver enzymes alanine aminotransferase (ALT) and aspartate aminotransferase (AST) correlated with lower performance on the SDLT, while increased alanine aminotransferase was also correlated with lower performance in the SDST.

The current studies suggest that NAFLD patients incur cognitive dysfunction.

Although if left untreated NAFLD can lead to much more serious conditions including cirrhosis and liver failure. The good news is that fatty liver disease can be reversed—and even cured.

8 Steps to Effectively Treat Fatty Liver Disease

1. Lose excess weight--losing between 7 and 10 percent of body weight can improve other symptoms of NAFLD, such as inflammation, fibrosis, and scarring

2: Research from 2017 suggests that the Mediterranean diet may help to reduce liver fat, even without weight loss.

3: Exercise: It's important to stay active when you have NAFLD. A good goal to shoot for is at least 150 minutes of moderate-intensity exercise per week.

4: Avoid foods with added sugars-Dietary sugars such as fructose and sucrose have been linked to the development of NAFLD.

5: Take an omega-3 supplement--A peer review study suggests that taking an omega-3 supplement may reduce liver fat.

6: Avoid known liver irritants--Certain substances can put excess stress on your liver. They include alcohol and certain over the counter medications.

7: Consider taking vitamin E--Vitamin E is one antioxidant that may reduce inflammation caused by NAFLD. Must take all components of vitamin E. This would include Mixed Tocopherols and Tocotrienols

8: Consider Herbs--A 2018 paper identified certain herbs, supplements, and spices that have been used as alternative treatments for NAFLD. Compounds shown to have positive effects on liver health include turmeric, milk thistle, resveratrol, and green tea.

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4820136/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7400092/

NAFLD and Dementia

https://aasldpubs.onlinelibrary.wiley.com/doi/pdf/10.1002/hep.22752

https://www.hindawi.com/journals/grp/2016/1459790/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5789322/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6165515/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960814/

Compliments of Functional Medicine University www.FunctionalMedicineUniversity.com

Inflammatory Bowel Disease & Red Dye

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Inflammatory bowel diseases (IBDs)—like Crohn's disease and ulcerative colitis—affect millions of people around the world.

They cause lasting structural damage—such as inflammation, ulcers, and sores—to your gastrointestinal (GI) tract.

Until now no one could really pinpoint exact causes behind IBDs.

However a new study made an eye-opening discovery: Some very commonplace and “colorful” foods may actually TRIGGER these debilitating diseases.

For this study, researchers fed lab mice a normal diet—or a diet that included something called Allura Red AC (FD&C Red 40 or E129) for 12 weeks.

To the researcher surprise the Red Dye caused new inflammation in their GI tracts.

It also disrupted the gut barrier.

It even increased serotonin production in the gut, which, in turn, increases susceptibility to IBDs. In fact, the researchers said there's enough evidence to suggest Allura Red AC may “trigger” IBD in otherwise healthy subjects!

These results offer a serious warning about the potential dangers of food dyes in our diet.

Perhaps worst of all is the fact that we've known about the problems with Allura Red FC for almost 50 years! And one of the most long-standing concerns involves its effect on behavior in children—which is why many countries in Europe (including France, Germany, and Switzerland)
banned it years ago.

Avoiding these “colorful” foods could be instrumental in aiding patients suffering with IBD.

How to Know If Red Dye 40 Is in Food

It would be hard to determine if restaurant food contains the red dye. But on packaged food, the FDA requires food manufacturers to list ingredients, including color additives. Look for the following on packaging labels:

Red 40
Red 40 Lake
FD&C Red No. 40
Food Red 17
Allura Red AC

As you might have guessed, Allura Red AC is one of the most widely used food dyes in the world.

You commonly find it in breakfast cereals, soft drinks, dairy products, candies, and even vitamins!

Now, since you'll find Allura Red FC in countless products in the United States, it's up to YOU to keep it out of your diet.

Reference

https://www.webmd.com/ibd-crohns-disease/news/20221221/study-says-food-dye-red-40-can-trigger-bowel-problems
https://www.medicalnewstoday.com/articles/ibd-common-red-food-coloring-may-cause-intestinal-inflammation-colitis
https://www.sciencedaily.com/releases/2022/12/221220112440.htm
https://www.diabetes.co.uk/news/2023/jan/inflammatory-bowel-diseases-could-be-initiated-by-a-common-food-dye.html
https://www.nature.com/articles/s41467-022-35309-y
https://www.sciencetimes.com/articles/31181/20210514/chronic-gut-inflammation-triggered-two-common-food-coloring.htm

Compliments of Functional Medicine University www.FunctionalMedicineUniversity.com

8 Intermittent Fasting Benefits

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Intermittent Fasting (IF) is currently one of the world's most popular health and fitness trends.

Besides assisting with weight loss, IF has many additional health benefits I will share in this article.

By definition, intermittent fasting is an eating pattern that involves regular, short-term fasts — or periods of minimal or no food consumption. Intermittent fasting is an eating pattern where you cycle between periods of eating and fasting.

Here is the most common way IF is performed:

You start your eating at noon and your last meal at 8 pm.

You are technically fasting for 16 hours every day, and restricting your eating to an 8-hour eating window. This is the most popular form of intermittent fasting, known as the 16/8 method.

The following are 8 evidence-based health benefits of intermittent fasting.

1: There is a significant positive impact on insulin levels and human growth hormone (HGH) levels. While IF has been found to decrease insulin levels, HGH will increase. This all facilitates fat burning. IF in turn has a positive impact on reversing insulin resistance. Studies indicate that fasting can help boost your HGH levels. One such study found that after a 3-day fast, your HGH levels increase by more than 300%. A week later, they go up by a whopping 1,250%.

2: IF has been found effective in helping you lose weight but even more important is losing visceral fat. Visceral fat is the harmful fat in the abdominal cavity that causes disease. Short-term fasting actually increases your metabolic rate, helping you burn even more calories.

3: Several studies show that intermittent fasting may enhance the body's resistance to oxidative stress.

4: Intermittent fasting has been found to be effective in reducing inflammation. Mount Sinai researchers found that fasting reduces inflammation and improves chronic inflammatory diseases without affecting the immune system's response to acute infections

5: Intermittent fasting has been found to be beneficial for heart health. Lowering triglycerides, LDL and lowering blood pressure are just few of the cardiovascular benefits.

6: Promising evidence from animal studies indicates that intermittent fasting or diets that mimic fasting may help prevent cancer.

7: IF shows promise in improving brain health. There is strong evidence that forms of intermittent fasting can delay the onset and progression of Alzheimer's disease and Parkinson's disease in animal models. "In animal studies, intermittent fasting has been shown to increase longevity, improve cognitive function and reduce brain plaque as compared with animals fed a regular diet,” said Allan Anderson, MD, Director of the Banner Alzheimer's Institute in Tucson.

8: One of the most exciting applications of intermittent fasting may be its ability to extend lifespan. In the one study researchers zeroed in on how fasting impacts life span. About 2,000 people who had undergone a cardiac catheterization procedure were followed for an average of 4.4 years, including 389 "routine fasters" who had been fasting regularly for at least five years. After adjusting for various factors, researchers discovered the routine fasters had a 45% lower mortality rate than the non-fasters during the follow-up period.

Summary:

Besides intermittent fasting having value in weight-loss, its benefits extend beyond that. It can help you live a longer and all-around healthier life too, according to studies involving animals and humans.

References

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6832593/

https://clindiabetesendo.biomedcentral.com/articles/10.1186/s40842-020-00116-1

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC329619/

https://www.annualreviews.org/doi/full/10.1146/annurev-nutr-071816-064634

https://www.sciencedirect.com/science/article/abs/pii/S193152441400200X

https://www.sciencedirect.com/science/article/abs/pii/S0891584918324389

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4403246/

IF and Inflammation

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7415631/

https://academic.oup.com/eurpub/article-abstract/30/Supplement_5/ckaa166.216/5914370

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7476366/

Alzheimer's and IF

Lifespan and IF

https://www.karger.com/Article/Abstract/212538

Fasting and Lifespan

Compliments of

www.functionalmedicineuniversity.com

Parksinon's & Gut Dysfunction

Parkinson's Disease & Associated Gut Dysfunction

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

A recent study in Nature Communications suggests that Parkinson's disease may actually start in the gut.

The microbiota-gut-brain axis has been suggested to play an important role in Parkinson's disease (PD)

Parkinson's is a brain disorder that can cause uncontrollable movements such as shaking, limb stiffness, and difficulty with balance and coordination.

The study published in Nature Communications involved recruiting 490 people with Parkinson's and 234 individuals who were neurologically healthy.

Each provided a stool sample and information about themselves.

When samples were analyzed, researchers found that bacteria, genes, and biological pathways differed by more than 30% in those with Parkinson's compared to those who were neurologically healthy.

Of special interest was the fact that a specific bacterial species called Bifidobacterium dentium commonly known to cause infections such as brain abscesses, was seven times higher in folks with Parkinson's

On the other hand another bacteria called Roseburia intestinalis commonly found in healthy colons, was 7.5 times lower.

I recommend ordering the Gut Zoomer Stool Test from Vibrant Wellness. https://www.vibrant-wellness.com/test/GutZoomer

Here is a sample report which includes both the Bifidobacterium dentium and Roseburia intestinalis

//www.functionalmedicineuniversity.com/GutZoomerSampleReport.pdf

It is important to note that constipation is a common complication of Parkinson's disease. Many people who have Parkinson's disease notice difficulties with constipation before they notice motor symptoms such as tremor or stiffness

In addition to the above mentioned bacteria, elevated levels of Escherichia coli, Klebsiella pneumonia, and quasipneumoniae have also been found in those with Parkinson's.

Although the research is in the early stages of the relationship between Parkinson's disease and gut dysfunction, it is my suggestion to consider ordering a stool test to determine if in fact the above profile is apparent and take the appropriate action steps to improve the gut microbial environment.

You simply don't know the possible positive impact this can make in moving one more step closer to improving Parkinson's disease outcomes.

References:

https://www.nature.com/articles/s41467-022-34667-x
https://www.nature.com/articles/s41467-023-38248-4

Compliments of Functional Medicine University www.FunctionalMedicineUniversity.com

Excitotoxins (MSG) and Neurological Health

Why Excitotoxins Are Harmful to Our Health

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Excitotoxins are chemicals substances that overstimulate certain type of cells in the brain, all of the nervous system and many other organs.

In high and excessive amounts these cells become damaged and may die.

The underlying mechanism of excitotoxins has been attributed to the following diseases: alzheimer's, parkinson's, multiple sclerosis, strokes, autism, huntington's disease.

Excitotoxins have also been found to be associated with the following diseases: migraines, diabetes, atherosclerosis, sudden death from heart disease, eye diseases, digestive disorders, autoimmune diseases, growth of tumors, spread of cancer and obesity.

The Most Common Excitotoxin is Glutamate

Glutamate is the main component of Monosodium glutamate (MSG)

As a general rule, the more a food is processed, the more likely it is to contain MSG. Foods that commonly use MSG include potato chips, flavored crackers, canned soups, dry soup mixes, canned meats, diet foods, soy sauces, salad dressings, cured meats and poultry injected with broth. But reading the labels won't always help you.

When a food product is 99 percent pure MSG it is called “monosodium glutamate” by the FDA and must be labeled as such. However, when a food product contains less than 99 percent MSG, the FDA doesn't require that the MSG be identified. So it often appears on labels in various disguised forms, such as “hydrolyzed vegetable protein,” “spices” and “natural flavoring.”

Here's a quick list of potentially suspect ingredients to watch for:

Ingredients that may contain 30 to 60 percent MSG:

hydrolyzed vegetable protein
hydrolyzed protein
hydrolyzed plant protein
plant protein extract
sodium caseinate
calcium caseinate
yeast extract
textured protein
autolyzed yeast
hydrolyzed oat flour

Ingredients that may contain 12 to 40 percent MSG:

malt extract
malt flavoring
bouillon
broth
stock
natural flavoring
natural beef or chicken flavoring
seasoning
spices

Ingredients that may contain some MSG:

carrageenan
enzymes
soy protein concentrate
soy protein isolate
whey protein concentrate
some soymilk

Although I have presented the downside of excessive glutamate it is important for me to let you know that glutamate does have positive health benefits.

These would include the following benefits:

Acting as an important neurotransmitter in the brain — it has excitatory effects, meaning it makes neurons more likely to fire
Serving as a precursor for the neurotransmitter GABA (gamma-aminobutyric acid), which is the main inhibitory neurotransmitter in the central nervous system
Supporting growth and development of the brain
Helping cells survive and differentiate and supporting formation and elimination of nerve contacts (synapses)
Supporting cognitive functions, including learning and memory.
Stimulating gut movement by increasing gut serotonin levels
Producing the antioxidant glutathione
Regulating inflammatory processes

So what is one to do when it comes to this special and sometimes detrimental neurotransmitter.

One answer is to get tested if you suspect glutamate toxicity. If your glutamate levels are high then you have an objective marker to carefully monitor as you taper and avoid foods high in glutamate.

Doctors Data Lab

If you don't want to invest in testing the next best step is to avoid foods in glutamate and see if you see an improvement in your symptoms.

Natural plant products and extracts that reduce glutamate and immunoexcitotoxicity

Curcumin, quercetin, green tea catechins, balcalein, and luteolin have been extensively studied to dampen the detrimental impact of excessive glutamate

My comments: If you suspect that your health issues are associated with glutamate toxicity I encourage you to talk with your functional medicine healthcare provider. They can best advise you on the best steps to take to improve your health.

References:

https://www.frontiersin.org/articles/10.3389/fpsyt.2018.00561/full
https://pubmed.ncbi.nlm.nih.gov/8732541/
https://pubmed.ncbi.nlm.nih.gov/10613826/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7098326/
https://link.springer.com/referenceworkentry/10.1007/978-1-4614-5836-4_148
https://www.frontiersin.org/articles/10.3389/fnins.2015.00469/full
https://pubmed.ncbi.nlm.nih.gov/29859974/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7386414/
https://pubmed.ncbi.nlm.nih.gov/21288239/
https://www.nature.com/articles/srep44120
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3307240/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4478437/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8977545/
https://pubmed.ncbi.nlm.nih.gov/26788243/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7260594/
https://europepmc.org/article/med/27185356

Blood Pressure Medication & Nutrient Deficiencies

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

I first want to give you a brief overview on how medications impact important nutrients.

HOW MEDICATIONS AFFECT NUTRIENTS
The following are a few ways that blood pressure medications can affect how our bodies absorb essential nutrients.

The medication can attach itself to a nutrient and pass it out of the body
The medication can alter the pH in the gut so that the nutrient can't be properly absorbed
Some medications need specific nutrients in order for them to be able to work.

The Following are Blood Pressure Medications, Nutrients Commonly Depleted and the Negative Impact of the Deficient Nutrients

ACE INHIBITORS
Angiotensin converting enzyme inhibitors (ACE Inhibitors) are one of the most commonly used families of blood pressure medicines. Examples include; ramipril, enalapril, lisinopril, quinapril, fosinopril, trandolapril and captopril.

Nutrients that can be depleted by these medicines are zinc, magnesium, potassium and calcium.

Deficiencies in these nutrients can cause hair loss, slow healing of wounds, loss of taste or smell, prostate problems, loss of sex drive, frequent infections, leg cramps, weight gain, bone loss, high blood pressure, higher risk of cancer

CALCIUM CHANNEL BLOCKERS
Another commonly used family of blood pressure medicines. Examples include; amlodipine, nifedipine, felodipine, diltiazem and verapamil.

Nutrients that can be depleted by these medicines are potassium, calcium, vitamin D and possibly Co-Enzyme Q10.

Symptoms that can occur due to deficiencies in these nutrients are fatigue, leg cramps, frequent infections, thirst, muscle weakness, bone loss, confusion, high blood pressure, confusion, heart disease and rapid or irregular heartbeat.

BETA BLOCKERS
Examples of beta blockers include; atenolol, metoprolol, sotalol and bisoprolol.

Beta blockers can deplete the body of Co-Enzyme Q10 and melatonin.

Symptoms that can occur due to deficiencies in these nutrients are insomnia, disrupted sleep, increased risk of cancer, autoimmune disorders, muscle cramps, memory loss.

CENTRALLY ACTING BLOOD PRESSURE MEDICATIONS
Clonidine and methyldopa are examples of this.

These blood pressure medications can deplete Co-Enzyme Q10.

Depletion of Co-Enzyme Q10 can result in fatigue, weakness, muscle and leg cramps, memory loss, frequent infection, liver damage, higher risk of heart attack, higher risk of cancer.

Conclusion

The above blood pressure medications may in fact cause nutrient deficiencies making it more important to consider supplementing with these nutrients to decrease the negative symptom consequences

IMPORTANT

Always discuss this important information on blood pressure nutrient deficiencies with your healthcare provider.

References:

Pharmavite. Common drug classes, drug-nutrient depletions, & drug-nutrient interactions. www.aafp.org/dam/AAFP/documents/about_us/sponsored_resources/Nature%20Made%20Handout.pdf. Accessed September 20, 2019.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874849/
https://nutritionreview.org/2016/12/practical-guide-avoiding-drug-induced-nutrient-depletion/

Compliments of

www.FunctionalMedicineUniversity.com

Macadamia Nuts Enhance Heart Health

Macadamia Nuts-- The King of Tree Nuts

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

When it comes to eating tree nuts the king is Macadamia Nuts.

They are nutritional powerhouses that set themselves apart from the rest because of their high monounsaturated fat, thiamin, and manganese content.

A Nutrient Breakdown of Macadamia Nuts: A True Nutritional Powerhouse

Here's an overview of the nutrients we get from 1 ounce of raw macadamia nuts (28 grams or 10 nuts):

203.5 Calories
3.9 g Carbohydrate
2.4 g Fiber
1.5 g Net Carbs
21.5 g Fat
16.7 g Monounsaturated Fatty Acids
2.2 g Protein
0.34 mg Thiamin (23% DV)
0.05 mg Riboflavin (3% DV)
0.7 mg Niacin (4% DV)
0.21 mg Vitamin B5 (2% DV)
0.08 mg Vitamin B6 (4% DV)
24.1 mg Calcium (2% DV)
0.21 mg Copper (11% DV)
1.05 mg Iron (6% DV)
36.9 mg Magnesium (9% DV)
1.17 mg Manganese (59% DV)
104.3 mg Potassium (3% DV)
1.02 mcg Selenium (1% DV)

5 Science-Backed Benefits of Macadamia Nuts

1: Improves Brain Function

Macadamia nuts contain more healthy monounsaturated fatty acids than any other nut. Two of these monounsaturated fats are known for their brain-boosting benefits: oleic acid and palmitoleic acid.

2: Enhances Heart Health

Not only do the monounsaturated fats found in macadamias boost brain health, but they also help improve most of the biomarkers associated with heart disease risk (i.e., triglycerides, blood pressure, and cholesterol levels).

3: Improves Blood Sugar Regulation

The high amount of palmitoleic acid found in macadamia nuts has been found to increase insulin sensitivity, which plays a major role in preventing the onset of type 2 diabetes.

4: Reduces Inflammation

5: Supports Gut Health

The soluble fiber in macadamia nuts aids your digestion by feeding your beneficial gut bacteria. In turn, this can improve your gut health.

Summary:

Although all nuts are healthy in some way, it can be argued that the macadamia nut is the healthiest nut.

Let's take a look at some of the advantages that macadamias have over most nuts:

They are lower in carbs and net carbs than most nuts.
They contain the most thiamin (vitamin B1) compared to other commonly consumed nuts.
They have more manganese than most nuts, which helps with nutrient absorption, production of digestive enzymes, bone development, and immune-system defenses.
They contain less protein than most nuts
They provide us with more healthy monounsaturated fats than any other nut.
They have the lowest amount of inflammatory omega-6 fats per serving compared to other commonly consumed nuts.

References:

https://pubmed.ncbi.nlm.nih.gov/18356332/
https://pubmed.ncbi.nlm.nih.gov/15649284/
https://pubmed.ncbi.nlm.nih.gov/12672919/
https://faseb.onlinelibrary.wiley.com/doi/abs/10.1096/fasebj.29.1_supplement.923.6
https://pubmed.ncbi.nlm.nih.gov/10789609/
https://pubmed.ncbi.nlm.nih.gov/17437143/
https://pubmed.ncbi.nlm.nih.gov/24925120/
https://pubmed.ncbi.nlm.nih.gov/20064680/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5646185/
https://www.sciencedirect.com/science/article/abs/pii/S0308814610001378
https://academic.oup.com/jn/article/138/4/761/4665045
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4190113/

www.functionalmedicineuniveristy.com

The Amazing Benefits of Olive Oil

The Amazing Benefits of Olive Oil (Be Aware of Fake Olive Oil)

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Olive Oil is considered a superfood source.

It is rich in healthy monounsaturated fats. The key fatty acid in olive oil is oleic acid. This fatty acid has been found to be responsible for lowering inflammation.

Research also suggests that oleic acid can reduce levels of important inflammatory markers like high-sensitivity C-reactive protein (hs-CRP) and Interleukin-6.

Reduced Stroke Events Associated with Consumption of Olive Oil

Thirty-two cohort studies (42 reports) including 841,211 subjects found that olive oil was the only source of monounsaturated fat associated with a reduced risk of stroke.

Cardiovascular Benefits

Olive oil intake has also been shown to lower blood pressure. In one study, olive oil reduced the need for blood pressure medication by 48%.

Study found that a single dose of high polyphenol olive oil increased endothelial function (cells lining the interior of blood vessels), decreased bad” LDL cholesterol from oxidation and moderated blood glucose.

Diabetes Benefits

Several studies have found that olive oil olive oil, combined with a Mediterranean diet, can reduce the risk of type 2 diabetes and improve insulin sensitivity.

Olive Oil and Helicobacter pylori

A study in humans suggested that 30 grams of extra virgin olive oil, taken daily, can eliminate Helicobacter pylori infection in 10–40% of people in as little as two weeks.

The results of lab studies showed olive oil's phenolic compounds were effective against eight strains of H. pylori, including three that are resistant to some antibiotics.

Choose Your Olive Oil Wisely

Turns out many companies that make extra virgin olive oil dilute their product with cheaper, lower grade oils like canola, safflower or sunflower oils.

Brands that passed the University of California test were: Bariani, California Olive Oil, Kirkland Organic, Lucero, Lucini, McEvoy Ranch Organic, Olea Estates Ottavio. Look for the approval California Olive Oil Council (COOC Certified Extra Virgin).

If in doubt you can test for fake olive oils yourself. Simply refrigerate the oil. It should become more solid as it gets colder. If you oil doesn't become thick and cloudy in the refrigerator you know it's probably fake or lower grade oil.

In addition you can look for the seal denoting approval by the California Olive Oil Council, labeled as "COOC Certified Extra Virgin"

Seals of approval from the Italian Olive Grower' Association, the Extra Virgin Alliance (EVA) and UNAPROL also signal a good pure product.

My advice: stick with high quality brands that passed the University of California test of that have earned a seal of approval from one of the organizations I just mentioned.

References:

https://pubmed.ncbi.nlm.nih.gov/23278117/
https://www.nature.com/articles/1602724
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586551/
https://pubmed.ncbi.nlm.nih.gov/25274026/
https://pubmed.ncbi.nlm.nih.gov/8517637/
https://pubmed.ncbi.nlm.nih.gov/13129466/
https://pubmed.ncbi.nlm.nih.gov/15447913/
https://pubmed.ncbi.nlm.nih.gov/15380903/
https://pubmed.ncbi.nlm.nih.gov/10737284/
https://pubmed.ncbi.nlm.nih.gov/19531025/
https://pubmed.ncbi.nlm.nih.gov/22759331/

Three Reasons to Go Easy on Gluten

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Gluten has been the topic of hot debate by a growing number of healthcare providers.

The literature is overflowing with the detrimental impact gluten has on the intestinal wall.

When you eat gluten, your body produces a molecule called zonulin. The increase in zonulin is linked to increased intestinal permeability aka: leaky gut.

Leaky gut can create a cascade of damaging health issues including autoimmune disease and many inflammatory diseases.

Three Reasons to Go Easy on Gluten

Although today's article is not intended to do a deep dive into leaky gut syndrome, my objective is to present three additional reasons to avoid gluten.

1: Most of the wheat (gluten) eaten today is termed dwarf wheat and contains amylopectin A. This is a super starch worse than sugar. Of special interest, amylopectin A is a trigger of small LDL particles. When wheat is removed from the diet, these small LDL levels reduce by 90 per cent. Amylopectin digestion may raise blood sugar and insulin levels, causing an increase in triglycerides and cholesterol and leading to fat accumulation

2: Most wheat has been sprayed with the weed killer, glyphosate. There is growing evidence linking glyphosate to cancer, endocrine disruption, fertility and reproductive concerns, kidney disease, heart disease, liver disease, microbiome disruption and neurotoxicity.

3: Most wheat contains a preservative called calcium propionate which has been linked to mood, behavior and attention problems.

Comments:

Although the thought of going gluten-free can be challenging I would simply say that the health benefits of avoiding gluten is worth it.

A viable option is Himalayan Tartary Buckwheat. The unique composition of Tartary buckwheat contributes to its various health benefits such as anti-oxidative, anti-cancer, anti-hypertension, anti-diabetic, cholesterol-lowering, and cognition-improving.

Dr. Jeffrey Bland offers a premium Himalayan Tartary Buckwheat at https://bigboldhealth.com

References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767453/
https://draxe.com/nutrition/amylopectin/
https://www.healthcentral.com/article/all-complex-carbohydrates-are-not-created-equal
https://michaelkummer.com/health/why-avoid-grains/
https://wellnessmama.com/health/dr-william-davis-wheat-belly/comment-page-4/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/
https://usrtk.org/pesticides/glyphosate-health-concerns/
https://jphe.amegroups.com/article/view/3665/4415
https://www.ewg.org/news-insights/news/glyphosate-contamination-food-goes-far-beyond-oat-products
https://www.ucf.edu/pegasus/processing-risk-childhood-autism/
https://elizmalambert.com/the-link-between-processed-foods-gut-bacteria-and-autism/

Compliments of Functional Medicine University

What to Eat to Reduce Inflammation

What to Eat to Reduce Inflammation and Lower Heart Disease and Stroke Risk

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Chronic inflammation has been shown to play an important role in the development of heart disease and stroke.

According to a study published in the Journal of the American College of Cardiology diets high in red and processed meat, refined grains and sugary beverages have been associated with increased inflammation subsequently increasing the risk of heart disease and stroke.

The study consisted of 210,000 participants and started from 1986 and included up to 32 years of follow up.

The participants consuming proinflammatory diets had a 46% higher risk of heart disease and 28% higher risk of stroke, compared to those consuming anti-inflammatory diets.

Jun Li, MD, PhD, lead author of the study and research scientist in the department of nutrition at Harvard T.H. Chan School of Public Health stated that this study is among the first to link a food-based dietary inflammatory index with long-term risk of cardiovascular disease.”

Previous studies have found that diet can influence inflammation levels such as the Mediterranean diet (rich in olive oil, nuts, whole grain, fruits and vegetables, and seafood consumption, and light on dairy and red/processed meat), have shown lower concentrations of some inflammatory biomarkers and lower heart disease risk.

The researchers suggested consuming foods with higher levels of antioxidants and fiber to help combat inflammation: Green leafy vegetables (kale, spinach, cabbage, arugula), yellow vegetables (pumpkin, yellow peppers, beans, carrots), whole grains, coffee, tea and wine. The researchers also suggested limiting intake of refined sugars and grains, fried foods, sodas, and restricting processed, red and organ meat. These foods are among the major contributors to the proinflammatory dietary index.

The Inclusion of Walnuts into Diet Decreases Inflammation

Montserrant Cofán, PhD and a researcher at the August Pi i Sunyer Biomedical Research Institute in Barcelona, Spain conducted a study and showed that long-term consumption of walnuts demonstrated a lower heart disease risk and lower overall cholesterol.

The study consisted of 634 participants who were assigned either a diet without walnuts or a diet with regularly incorporated walnuts (about 30-60 grams per day). After a follow up period of two years, those who ate a diet with walnuts showed significantly reduced levels of inflammation in the body in 6 out of 10 of the inflammatory biomarkers tested.

Reference

https://www.jacc.org/doi/10.1016/j.jacc.2020.07.071

Compliments of Functional Medicine University www.FunctionalMedicineUniversity.com

Why Excitotoxins Are Harmful To Our Health

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

Excitotoxins are chemicals substances that overstimulate certain type of cells in the brain, all of the nervous system and many other organs.

In high and excessive amounts these cells become damaged and may die.

The underlying mechanism of excitotoxins has been attributed to the following diseases: alzheimer's, parkinson's, multiple sclerosis, strokes, autism, huntington's disease.

The Most Common Excitotoxin is Glutamate

Glutamate is the main component of Monosodium glutamate (MSG)

Here's a quick list of potentially suspect ingredients to watch for:

Ingredients that may contain 30 to 60 percent MSG:

hydrolyzed vegetable protein
hydrolyzed protein
hydrolyzed plant protein
plant protein extract
sodium caseinate
calcium caseinate
yeast extract
textured protein
autolyzed yeast
hydrolyzed oat flour

Ingredients that may contain 12 to 40 percent MSG:

malt extract
malt flavoring
bouillon
broth
stock
natural flavoring
natural beef or chicken flavoring
seasoning
spices

Ingredients that may contain some MSG:

carrageenan
enzymes
soy protein concentrate
soy protein isolate
whey protein concentrate
some soymilk

Although I have presented the downside of excessive glutamate it is important for me to let you know that glutamate does have positive health benefits.

These would include the following benefits:

Acting as an important neurotransmitter in the brain — it has excitatory effects, meaning it makes neurons more likely to fire
Serving as a precursor for the neurotransmitter GABA (gamma-aminobutyric acid), which is the main inhibitory neurotransmitter in the central nervous system
Supporting growth and development of the brain
Helping cells survive and differentiate and supporting formation and elimination of nerve contacts (synapses)
Supporting cognitive functions, including learning and memory.
Stimulating gut movement by increasing gut serotonin levels
Producing the antioxidant glutathione
Regulating inflammatory processes

So what is one to do when it comes to this special and sometimes detrimental neurotransmitter.

Doctors Data Lab

If you don't want to invest in testing the next best step is to avoid foods in glutamate and see if you see an improvement in your symptoms.

Natural plant products and extracts that reduce glutamate and immunoexcitotoxicity

Curcumin, quercetin, green tea catechins, balcalein, and luteolin have been extensively studied to dampen the detrimental impact of excessive glutamate

References:

Low Carb/High Protein & Increased Mortality

Low Carb/High Protein and Increased Mortality

Ronald Grisanti D.C., D.A.B.C.O., DACBN, MS, CFMP

While short-term carbohydrate restriction over a period of a week can result in a significant loss of weight, of serious concern is what potential exists for following this type of eating plan for longer periods of months to years.

Low carbohydrate diets, which restrict carbohydrates in favor of increased protein or fat intake, or both, are a popular weight-loss strategy. However, the long-term effect of carbohydrate restriction on mortality is controversial and could depend on whether dietary carbohydrate is replaced by plant-based or animal-based fat and protein.

Low carbohydrate dietary patterns favoring animal-derived protein and fat sources, from sources such as lamb, beef, pork, and chicken, were associated with higher mortality, whereas those that favoring plant-derived protein and fat intake, from sources such as vegetables, nuts, peanut butter, and whole-grain breads, were associated with lower mortality.

Complications such as heart arrhythmias, cardiac contractile function impairment, sudden death, osteoporosis, kidney damage, increased cancer risk, impairment of physical activity and lipid abnormalities can all be linked to long-term restriction of carbohydrates in the diet.

Professor Maciej Banach of the the European Society of Cardiology found that low carbohydrate diets are unsafe and should be avoided. Professor Banach further found that people who consumed a low carbohydrate diet were at greater risk of premature death. Risks were also increased for individual causes of death including coronary heart disease, stroke, and cancer.

This study examined the relationship between low-carbohydrate diets, all-cause death, deaths from coronary heart disease, and cancer in 24,825 people. Compared to those in the highest carbohydrate group, those who ate the lowest carbohydrates had a 32 percent higher risk of all-cause death over six years. In addition, risks of death from heart disease and cancer were increased by 51 percent and 35 percent, respectively.

Professor Banach said: “Low carbohydrate diets might be useful in the short term to lose weight, lower blood pressure, and improve blood glucose control, but our study suggests that in the long-term they are linked with an increased risk of death from any cause, and deaths due to cardiovascular disease, cerebrovascular disease, and cancer.”

Dr. Grisanti's Comments:

I have done a deep dive into the potential negative consequences associated with those eating a low carb/high protein (meat, egg, etc.) diet.

Although my research did identify that such low carb/high protein diets do indeed show improvements in insulin resistance and weight loss, the problem via peer reviewed documentation clearly shows that these diets are not safe long-term even to the points of early death with such programs.

I anticipate that those advocating a keto/carnivore diet will challenge me. However the preponderance of evidence recommending a more plant based diet with no more than 6-10 ounces per week of antibiotic-free, organic/grass-fed meat/fish has proven over and over again to improve health longevity and the reversal of disease (cardiovascular, diabetes, auto-immune disease, etc)

References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5048552/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6658814/
https://pubmed.ncbi.nlm.nih.gov/31682257/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7358979/
https://pubmed.ncbi.nlm.nih.gov/33624505/
https://pubmed.ncbi.nlm.nih.gov/14672862/
https://academic.oup.com/eurheartj/article/40/34/2870/5475490
https://www.thelancet.com/journals/lanpub/article/PIIS2468-2667(18)30135-X/fulltext
https://pubmed.ncbi.nlm.nih.gov/23372809/
https://www.sciencedirect.com/science/article/pii/S0261561420304787
https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/2759134
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7145128/

** Always consult with a physician or healthcare practitioner with significant integrative or functional medicine training before starting any of the above recommendations.

You can find a qualified and certified functional medicine practitioner by going to: www.FunctionalMedicineDoctors.com

Advanced Glycation End Products (AGEs):

Powerful Contributing Factor to Many Diseases

A Carb That is Worse Than Sugar-

The Metabolism Death Food- Maltodextrin

(WARNING) Sugar Substitute Xylitol and Erythritol

Linked to Increased Risk of Heart attack and Strokesllness Healthcare

Fatty Liver Disease & Dementia

NAFLD & Dementia

Inflammatory Bowel Disease & Red Dye

Inflammatory Bowel Disease & Red Dye

8 Intermittent Fasting Benefits

8 Intermittent Fasting Benefits

Parksinon's & Gut Dysfunction

Parkinson's Disease & Associated Gut Dysfunction

Excitotoxins (MSG) and Neurological Health

Why Excitotoxins Are Harmful to Our Health

Blood Pressure Medication & Nutrient Deficiencies

Blood Pressure Medication & Nutrient Deficiencies

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874849/ https://nutritionreview.org/2016/12/practical-guide-avoiding-drug-induced-nutrient-depletion/

Macadamia Nuts Enhance Heart Health

Macadamia Nuts-- The King of Tree Nuts

The Amazing Benefits of Olive Oil

The Amazing Benefits of Olive Oil (Be Aware of Fake Olive Oil)

Three Reasons to Go Easy on Gluten

Three Reasons to Go Easy on Gluten

What to Eat to Reduce Inflammation

What to Eat to Reduce Inflammation and Lower Heart Disease and Stroke Risk

Why Excitotoxins Are Harmful To Our Health

Why Excitotoxins Are Harmful To Our Health

Low Carb/High Protein & Increased Mortality

Low Carb/High Protein and Increased Mortality

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874849/
https://nutritionreview.org/2016/12/practical-guide-avoiding-drug-induced-nutrient-depletion/