On the other hand, olive oil has consistently been found to have a positive effect on brain health and cognition. This paper suggests that it even benefits our genotype specifically.At this time point we found that chronic exposure to the canola-rich diet resulted in a significant increase in body weight and impairments in their working memory together with decrease levels of post-synaptic density protein-95, a marker of synaptic integrity, and an increase in the ratio of insoluble Aβ 42/40. No significant changes were observed in tau phosphorylation and neuroinflammation. Taken together, our findings do not support a beneficial effect of chronic canola oil consumption on two important aspects of AD pathophysiology which includes memory impairments as well as synaptic integrity. While more studies are needed, our data do not justify the current trend aimed at replacing olive oil with canola oil.
My other concern is centered around the recommendation for cereals, crackers, and breads made with whole-grain barley, oats, and rye. As someone with a DXed gluten sensitivity, I’ve chosen to avoid all grains and replace them with vegetables, offering very similar amounts of fiber and likely higher levels of vitamins, minerals, and antioxidants. Since doing so, my health has taken a dramatic turn for the better. Lifelong widespread body pain & GI issues are gone. I know that many in the community are also avoiding grains for similar reasons, including lectin sensitivities. This avoidance makes sense when viewing the E4 gene from an evolutionary perspective. Our gene is the ancestral gene. As such, it's predated agriculture by hundreds of thousands of years. Some scientists hypothesize that the E3 and E2 variants may even have evolved to help folks better adapt to agricutural products.
Debating the nuances is complex, but likely key to finding what works best for each of us. That said, bio-individuality aside, strong signals emerge when you examine the evidence.
