Vinnie and Anna talk to Dr. David Perlmutter, author of the bestseller Grain Brain: The Surprising Truth about Wheat, Carbs, and Sugar–Your Brain’s Silent Killers.

Here are some of the highlights from the interview:

Gluten sensitivity may relate to 30-40% of all people walking the planet who have a significant inflammatory response when they consume this protein found in wheat, barley and rye called gluten.

Gluten induces inflammation and inflammation is the cornerstone of everything you don’t want to get, like Alzheimer’s, heart disease, and even cancer.

Your risk of developing type 1 diabetes if you have celiac’s disease is increased by about 300%.

Gluten sensitivity is an issue that goes far beyond a gut and upset stomach … It can cause joint pain, skin issues and brain-related problems like depression and dementia, ADHD, obsessive compulsive activity and even schizophrenia.

People are misled that once they go gluten free they’re going to lose a lot of weight, which isn’t true. Gluten free food still has carbohydrates.

The cornerstone of your meals should be above ground vegetables like cauliflower, kale, broccoli, spinach and Brussels sprouts. Meat should be the side dish, and that should be grass fed beef, wild fish, and free range poultry.

We desperately need saturated fat. We have to revise the whole notion that fat is bad for you.

Humans have been on a high fat, low carb, gluten free diet for about two million years and it served us very we’ll until the government decided to tell us that we need to go on a low fat diet.

There’s this bizarre notion that you need to have your whole grains each day and it just isn’t true.

In 1992 the US government said we should eat a low fat or no fat diet and within 10 years of that doctrine that rate of diabetes rose 300%.

A recent study shows that saturated fat has no relevance when it comes to heart disease whatsoever.

Egg substitutes are detrimental for health but whole eggs are extremely healthful.

Dietary fat is good for the body and good for the brain.

When it comes to dementia it’s all about the carbs, not cholesterol.

The super fuel for the brain is fat, not sugar.

The brain does really well when it’s powered by fat … eating coconut oil, nuts and seeds, olive oil, grass fed beef and wild fish.

When people go gluten free, cut out the carbs and reintroduce fat to the table we see things that are breathtaking … gaining back brain function, reducing issues with ADHD, losing weight, sleeping better, better libedo, and less depression.

Glycation is combination of protein and sugar, which increases the production of free radicals and it turns on inflammation and those are the cornerstones of brain degeneration.

Elevated blood sugar shrinks the brain, and when it comes to the brain, size matters.

Check out Dr. Perlmutter’s site, follow him on twitter, like him on facebook, watch him on the youtube.

Check out Jimmy Moore’s fantastic Cholesterol Clarity: What The HDL Is Wrong With My Numbers?