The Relationship Between Nutrition and Brain Injury
Over the past decade, it has become nearly impossible to pick up a newspaper, journal, or magazine that doesn’t include the effects foods have on our hearts, bodies, and brains. More and more we are becoming aware of trans fats, artificial sweeteners, GMOs (Genetically Modified Organisms), and of course the effects of gluten.
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What was once the “food pyramid” has now changed to a “food circle” with various portions of fruits, vegetables, grains, and proteins. More and more clinical trials have shown how different foods, especially processed foods, effect how you sleep, think, feel and even react. This is especially true if you have been diagnosed with any of the following:
- Traumatic brain injury ( TBI)
- Multiple sclerosis ( MS)
- Parkinson Disease
- ADD/ ADHD
- Asperger Syndrome
- Memory Problems
- Sleep Disorder
What all the above diagnoses have in common is a dysregulation of the vascular network and neuroconnectivity. It is extremely important to understand that certain foods can affect, and even worsen dysregulation in these areas. Unfortunately, refined cooked sugar, corn syrup, artificial sweeteners, alcohol, wine, and beer all fall into this category.