Foods that harm and foods that protect the brain. The focus of this episode is on the research of Professor Katie Holton, who hold joint appointments in the Department of Health Studies and the Department of Neuroscience at AU. Dr. Holton discusses with Professors Carle and Davidson, how foods containing high level of glutamate can have toxic effects on the brain--effects that have been linked to the occurrence of fibromyalgia and Gulf War illness. Combining her expertise in nutrition and in neuroscience, Dr. Holton explains her research which shows that a specially formulated diet that is low in glutamate can dramatically reduce the symptoms of both diseases. Dr. Holton also describes the types of food that contain both high and low amounts of glutamate and how some foods may protect against the neuronal damage produced by glutamate toxicity. More about Dr. Holton’s work can be found here: https://www.american.edu/cas/faculty/holton.cfm
Season 3: Episode (2) New Research and Treatments for Alzheimer’s Disease and Other Dementias
Season 3: (Episode 1) Medical Interventions to Treat Obesity: How They Work
Dealing with the Brain Effects of Racism
The Effects on the Brain of Islamophobia and Other Forms of Discrimination
The Links between Dignity Neuroscience and International Human Rights Law
What is Dignity Neuroscience?
The Neuroscience of How Babies See Faces
What Neuroscience Can Teach Us about Sex Differences
In Memoriam: Dr. Jay Schulkin
Season 2: Episode 1 The Connections between Neuroscience and the Classical Philosophical Pragmatists
Episode 8: Neuroscience and Anti-Discrimination Law
Episode 6: : Chemical Weapons: The Science and the Policy
Episode 5: Stress, Drugs and Food: A Conversation between an Economist and Two Neuroscientists
Episode 4: The Neuroscience of Drug Abuse
Episode 3: Neuro-Myths in Education Policy
Episode 2: The Use of Food and Drug Laws to Control the Obesity Pandemic
Episode 1: How the Western Diet Harms the Brain
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