Inflamed in the Brain
Ever wish you could have a candid conversation with a dietitian who’s been there, done that, and clear all the confusion around anti-inflammatory nutrition? Well! That’s exactly what you’ll hear when you tune into the Inflamed in the Brain Podcast with your host and Anti-Inflammatory Dietitian, Krissy Carbo. After her MS diagnosis in 2015, Krissy became a Integrative and Functional Medicine Registered Dietitian who is ready to pull the curtain back and uncomplicate the seemingly complicated nutrition concepts so that busy people like yourself are equipped with the facts and step-by-step strategies you need to overcome the root cause of most modern health issues, inflammation. Tune in and get ready to hear honest answers around all things anti-inflammatory foods, gut health, immune health, stress, snacking, meal prep, body confidence struggles, and more. Whether you’re a fellow autoimmune warrior, dealing with an inflammatory disorder, or just trying to stress less about your health each episode is equipped with digestible nuggets that’ll leave you feeling more confident in your ability to self-care, be your own health advocate, and respect your body in a way that feels authentic to you for life-long success.
Inflamed in the Brain
Is there such thing as an anti-inflammatory bread?
Links mentioned in Episode
www.betterwithcarbo.com/checklist Checklist for Quick and Easy Anti-inflammatory meals
www.betterwithcarbo.com/4 - Episode 4 Struggling to Heal Your Gut? Make sure you get Enough of this one Nutrient
Introduction:
Welcome back to the Inflamed in the Brain podcast! I'm Krissy, your bread-loving host, and today's episode is a special treat for all my fellow bread enthusiasts. We're diving deep into the world of bread—types, considerations, and how to make peace with this beloved carb. Stick around; it's going to be a game-changer!
Main Points:
1. Bread Breakdown: Wheat, Whole Wheat, White, Whole Grain, and Multigrain
- Whole Wheat Bread: Utilizes all three parts of the wheat kernel—endosperm, bran, and germ.
- Wheat Bread: Uses refined wheat flour, with the germ and bran removed.
- White Bread: The least nutritious, made from refined flour lacking fiber and essential nutrients.
- Whole Grain Bread: Incorporates whole grains like oats and barley, offering added fiber and nutrients.
- Multigrain Bread: May use refined grains, check for "refined" in the ingredients.
2. Why Bread Gets a Bad Rap:
- High Glycemic Load: Refined breads can cause rapid blood sugar spikes, contributing to inflammation, insulin resistance, and other health issues.
- Gluten and Zonulin: Gluten triggers zonulin release, leading to increased intestinal permeability (leaky gut) and potential inflammatory issues.
- Phytates in Bread: Phytates, found in whole grains, bind to essential minerals, reducing their bioavailability.
3. Healthy Bread Options:
- Sourdough Bread: Fermentation breaks down gluten, lowers carb content, and reduces phytates.
- Sprouted Grain Bread: Soaking grains eases digestion, potentially lower glycemic, and activates enzymes to decrease phytates.
- Balancing Act: Pair your bread with healthy fats and protein to mitigate blood sugar spikes and post-carb blues.
Outro:
And there you have it! I hope this episode has provided clarity in the bread aisle. Remember, whether it's sourdough or sprouted, balance is key. Gluten-free doesn't guarantee an anti-inflammatory choice, so embrace these options wisely. If you enjoyed this episode, share it, leave a review, and hit subscribe for more anti-inflammatory wisdom. Check the show notes for additional resources. Until next time, same time, same place!
If you found this episode helpful, share it with a friend, leave a review, and subscribe for more anti-inflammatory insights. Follow me on Instagram @betterwithcarbo to continue our conversation. Check the show notes for links mentioned in this episode. Until next time, guys—same time, same place. Keep those carbs balanced!
Follow along:
- https://betterwithcarbo.com/