Keep Yourself in Ketosis When talking about a Grain Brain lifestyle, and the very similar ketogenic diet, it’s frequently mentioned that we are aiming to keep our bodies in ketosis. However, if you’re new to my work, it may be that you’re not exactly sure what ketosis is, or why we should be worrying about getting our body into this state. Allow me to explain. Ketones are a special type of fat that can stimulate the pathways that enhance the growth of new neural networks in the brain. A ketogenic diet is one that is high in fats, and this diet has been a tool of researchers for years, used notably in a 2005 study on Parkinson’s patients which found an improvement in symptoms after just 28 days. The improvements were on par with those made possible via medication and brain surgery. Ketones do more than just that though. They increase glutathione, a powerful, brain-protective antioxidant, levels in the hippocampus. Ketones facilitate the production of mitochondria, one of the most important actors in the coordinated production that is the human body. That’s just the tip of the iceberg. Our bodies are said to enter ketosis at the point when blood sugar and liver glycogen are no longer present, and our system resorts to using ketones for fuel. At this point, not only is our body doing the natural thing, and burning off fat, it’s also powering up our brain! We can jump start ourselves into ketosis with a brief fast, allowing our body to quickly burn through the carbs that are in our system, and turn to fat for fuel. A ketogenic diet is one that derives 80-90% of its calories from fat, and the rest from carbs and proteins. It may sounds crazy, but just remember: you’re burning those fats off, and building your brain power in the process. Related Topics Antioxidant calories carbs fat hippocampus Ketogenic ketogenic diet mitochondria Parkinson's protein Share this post Gluten Free Food List The following items can be consumed liberally on your Gluten Free Diet (go organic and local with your whole- food choices wherever possible; flash frozen is fine, too): •Healthy fat: extra virgin olive oil, sesame oil, coconut oil, grass-fed tallow and organic or pasture-fed butter, ghee, almond milk, avocados, coconuts, olives,nuts and nut butters, cheese (except for blue cheeses), and seeds (flaxseed, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds). •Protein: whole eggs; wild fish (salmon, black cod, mahi mahi, grouper,herring, trout, sardines); shellfish and molluscs (shrimp, crab, lobster, mussels, clams, oysters); grass-fed meat, fowl, poultry, and pork (beef, lamb, liver, bison, chicken, turkey, duck, ostrich, veal); wild game. •Vegetables: leafy greens and lettuces, collards, spinach, broccoli, kale, chard, cabbage, onions, mushrooms, cauliflower, Brussels sprouts, sauerkraut, artichoke, alfalfa sprouts, green beans, celery, bok choy, radishes, watercress, turnip, asparagus, garlic, leek, fennel, shallots, scallions, ginger, jicama, parsley, water chestnuts. •Low-sugar Fruit: avocado, bell peppers, cucumber, tomato, zucchini, squash, pumpkin, eggplant, lemons, limes. •Herbs, Seasonings, and Condiments: You can go wild here as long as you watch labels. Kiss ketchup and chutney goodbye but enjoy mustard, horseradish, tapenade, and salsa if they are free of gluten, wheat, soy, and sugar. There are virtually no restrictions on herbs and seasonings; be mindful of packaged products, however, that were made at plants that process wheat and soy. The following can be used in moderation (“moderation” means eating small amounts of these ingredients once a day or, ideally, just a couple times weekly): •Non-gluten grains: amaranth, buckwheat, rice (brown, white, wild), millet, quinoa, sorghum, teff. (A note about oats: although oats do not naturally contain gluten, they are frequently contaminated with gluten because they are processed at mills that also handle wheat; avoid them unless they come with a guarantee that they are gluten-free.) When non-gluten grains are processed for human consumption (e.g., milling whole oats and preparing rice for packaging), their physical structure changes, and this increases the risk of an inflammatory reaction. For this reason, we limit these foods. •Legumes (beans, lentils, peas). Exception: you can have hummus (made from chickpeas). •Carrots and parsnips. •Whole sweet fruit: berries are best; be extra cautious of sugary fruits such as apricots, mangos, melons, papaya, prunes, and pineapple. •Cow’s milk and cream: use sparingly in recipes, coffee, and tea. •Cottage cheese, yogurt, and kefir: use sparingly in recipes or as a topping. •Sweeteners: natural stevia and chocolate (choose dark chocolate that’s at least 70 percent or more cocoa). •Wine: one glass a day if you so choose, preferably red. Here’s a sample shopping list: •Shredded Coconut •Kale •Almonds •Walnuts •Olive Oil •Coconut Oil •Grass Fed Beef •Free Range Eggs •Avocado •Free Range Turkey •Free Range Chicken •Mixed Greens •Spinach •Broccoli •Wild Salmon •Berries (in moderation) •Onions •Garlic •Bell Pepper •Black Pepper •Goat’s Cheese 99