THE NEW SCIENCE OF ‘NUTRITIONAL PSYCHIATRY’ ~ Research on Depression & Mental Illness ~ Caused by GMO Factory Farm Processing! Removing-Diluting the Plant Protein for the CNS – Prefrontal Brain! There are more & more other studies revolving around this topic that support this research ~
THE NEW SCIENCE OF ‘NUTRITIONAL PSYCHIATRY’ ~ New Science ~ Nutritional Psychiatry ~ Research on Depression & Mental Illness ~ Caused by GMO Factory Farming & Heat- Altered, Over-Milling
~ THINNING OR REMOVING THE OMEGA 3 & PLANT PROTEIN – PRINCIPLE SUPPORT FOR THE CNS, PREFRONTAL BRAIN & IMMUNE SYSTEM ~ ALLOWING CANCER & CORONA VIRUS TO OVER-WHELM!
‘Nutritional psychiatry’ is a recent development in the medical world ~
But it’s a rapidly growing research field.
Understanding the effects that ‘Diet’ has on ‘mental health’ is incredibly important – Especially now – because there are so many chronic diseases that have become more prevalent since after WW11 ushering in the Fast & Convenient GMO & Altered natural (processed) foods in Abusive Factory Farms.
For the sake of ‘SHELF LIFE’- Not necessarily for THE QUALITY of our lives ~
The Food and Mood Center was created by Dr. Jacka as a
“Center for Studies of the Effect of Diet & the ‘Influence Mental Health’~
Because of the “new” studies that have been addressed,
The American Psychiatric Association has begun to include presentations on
‘Nutritional Psychiatry’ at their annual conferences.
Even though diet isn’t the only factor influencing “mental health’~ Researchers have found another way to & TREAT DEPRESSION ~by Reversal & Prevention ~
the Recommendation was eating an Unaltered (not Over-heated or Over-milled) ‘plant-(protein)-based diet.
But not ‘just vegetables’~ Vegetables have a “LOW PROTEIN” content ~
“Barley Loaves & Fishes” foods – Omega 3 ~
Avoid Modern Grains like wheat, corn, rice are Mostly GMO now ~ They ARE CHEAP & the Most Popular on the market ~
but add little food for the Prefrontal Brain & may become Alzheimer’s plaque~
GMO magnifies the food ‘volume’ ~
But also the Lectins in the peel~meant to deter predators)
& Vital Gluten (Seed lock) – also are magnified ~
To a level making them ~’NOT FIT FOR HUMAN CONSUMPTION’~
Most Ancient Grains are low or no gluten ~ (Quinoa, Buckwheat & Oat groats, Amaranth – can be home-milled without Soaking!)
MOST Grains (non-GMO) SHOULD HAVE 6 OR MORE GRAMS OF PROTEIN – Some are Over-Milled ~ making them ‘refined’ carbs will take the place of plant protein’
But Ancient Grains are making a comeback:
Be aware of the Modern Day Money Changers ~ Over-milling up to 50% of the Germ & Fiber (Plant Protein – meant for CNS & Prefrtonal Brian Support!
Filling in with carbs or starch (not a nutrient) …
The kernels or berries are simple to “mill” at home with a high-speed smoothie blender or a Vitamix…
Read More: The Lie of the Grain Millers- How SKIM & Make Profit! https://www.linkedin.com/pulse/lie-grain-millers-how-skim-make-profit-dee-hinkle-1c/
Easy to replace ~ All purpose-less Flour (IN ANY RECIPE) & all products made from it have up to 50% more ‘sugar-like’)~ Disease-causing refined pasta, pizza crust, wraps (often GMO corn & wheat) & conventional bread (2 grams of Plant Protein)~
How Researchers Are Implementing Food To Treat Depression And Other Chronic Diseases by RAEANN LEAL
Ah, comfort food. Who doesn’t have a love/hate relationship with it?
Some days, we find ourselves craving the “perfect storm”
of fries, pizza, and ice cream ~
Americans seem to have “acquired a taste” for Dead Bacteria in Dairy & Industrial Meat (‘Stressed living conditions’ then stressed to market, cortisol soaked muscle meat, meat cases growing live bacteria (not blanched) become dead in cooking & “motor-like” all of which are “TASTY” –
Americans tend to eat too much ‘MUSCLE MEAT’ – leaving the healthy parts behind~bones for Bone Broth, Making sausages & meat to flavor unaltered ancient grains ~ ( ‘muscle meat’ is better suited for Athletes, Laborers ~ not for Desk jockeys~)
But are NOT-BIOAVAILABLE to the body & mind ~
only to be stored in “CURIOUS PLACES” ~
Mostly stored in fat cells, skin allergies, lungs, neurological disorders, likely the plaque found They brain (Alzheimer’s, Dementia, etc)
These Dead foods DISPLACE ‘Live’ Unaltered foods in Natural (Raw)
Research is showing ~
Can the food (DEAD vs LIVE) WE EAT have a ‘drastic impact’ on our emotional health?
More specifically…Can a ‘plant protein’-based, vegan (Non-GMO) diet reverse symptoms of depression and improve emotional health?
(Vegetables are low in the “protein” Classification.
Read more. The Protein Myth’ https://www.linkedin.com/pulse/protein-myth-dee-hinkle/
Also shown was that an unhealthy diet high in GMO, Heat altered (Pasteurization, Roasting of raw nuts & seeds, Industrial Farmed meat( Fed GMO alfalfa, soy & corn)~
& processed – refined foods ~Excess milling removes up to 50% of the germ (Omega 3) & fiber ~ ‘DOUBLING’THE AMOUNT OF CARBS ~ weight gain – Obesity!
Read more: The Lie of the Grain Millers- How SKIM & Make Profit!
Increased risk for ‘NOT ONLY DEPRESSION. but MOST NEUROLOGICAL diseases, diabetes, obesity & homelessness diseases as well.
List of Ancient Grains with 6 or more grams of Plant Protein ~ The Other Protein!
Polenta made from whole grain Non-GMO corn also supplies good amounts of iron, thiamin, zinc, phosphorous, and magnesium. Serve up polenta baked, boiled, or grilled as a main or side dish.
A single serving of amaranth has up to seven percent of vitamin C, 42 percent of iron, and 16 percent of calcium needs for the day. Cook amaranth in water or chicken stock with vegetables for dinner. It’s nutty, malty taste also makes it a perfect choice for breakfast when blended with raw nuts, dried Non-GMO fruit, and raw milk.
4. Farro ~ Italian Rice for Creativity!
Farro, also referred to as emmer, is a wheat grain that was one of the first domesticated crops in the Fertile Crescent thousands of years ago and was used in Egyptian bread making. Farro is high in fiber (5 g per serving) and protein (6 g per serving) and provides 20 percent of your daily needs for niacin and 15 percent of your daily needs for magnesium and zinc.
5. Spelt ~
Spelt is an ancient grain that was commonly eaten in medieval times. While it’s part of the wheat family, people with wheat intolerances are often able to eat spelt. A single serving of spelt is high is in fiber (5 g) and protein (6 g), and provides 14 percent of the daily recommended value of magnesium and zinc, and 25 percent of iron.
6. Wheat Berries
A wheat berry is the entire wheat kernel, including the bran, endosperm, and germ, meaning it is a whole grain. Overall, wheat berries are high in fiber and protein and contain a variety of nutrients including vitamin E, calcium, B vitamins, folate, and potassium. Eat wheat berries in place of pasta, rice, and other grains, or use them in salads and side dishes.
They’re also a great alternative to oatmeal when blended with fresh fruit and raw nuts.
7. Buckwheat groats – Gluten-free -easy to home-mill!
Buckwheat groats, also called kasha, are hulled grains from the buckwheat plant often found in Eastern Europe and Russia. Buckwheat is low in fat and offers eight percent of the daily value of niacin, six percent for vitamin B6, four percent for riboflavin and thiamin, 21 percent for magnesium, 12 percent for copper and phosphorous, and 7 percent for iron and zinc. It also contains all essential amino acids, making it a complete protein which helps with muscle-building. Add cooked buckwheat to salads, use it as a side dish, or add fruit and honey for a healthy oatmeal alternative.
8. Millet ~ Gluten-free -easy to home-mill!
Millet is a small, whole-grain food that is a staple grain in many Asian and African countries. Whole grains like millet have been associated with protection against cardiovascular disease, type 2 diabetes, and some types of cancer, and millet has also been shown to decrease the incidence of stomach ulcers. A cup of millet has just 207 calories, 6 g of protein, and 2 g of fiber. It’s also cholesterol-free and only has 3 mg of sodium per serving.
Millet is also gluten-free.
A form of grain grown in many cultures and is believed to have first been grown in Egypt or Asia, Kamut is two to three times the size of common wheat and has 20-40 percent more protein and 65 percent more amino acids. Kamut is also high in essential fatty acids, which can help lower bad LDL-cholesterol and raise good HDL-cholesterol. It’s a particularly good source for thiamin, niacin, folate, riboflavin, vitamin B6, vitamin E, phosphorus, magnesium, zinc, and complex carbohydrates.
Similar to dried beans, kamut needs to soak for several hours before cooking.
Once cooked, use it to replace low protein rice in side dishes or use Kamut for baking.
10. Quinoa Gluten-free -easy to home-mill!
Found in the Andes Mountains of Bolivia, Chile, and Peru, quinoa means “mother grain” in Inca. Quinoa is a complete protein, meaning it has all nine essential amino acids, which have been shown to boost immunity, improve muscle quality, and regulate hormone production. It’s also a great source of high-quality protein (8 g per serving), fiber, and riboflavin, thiamin, and niacin, which help your body metabolize energy. Quinoa provides 20 percent of the iron and phosphorus that you require every day, along with 9 percent of potassium and 2 percent of calcium. A versatile, delicious grain, quinoa can easily substitute for rice and couscous in recipes or serve it with fresh veggies.
Barley is a rich, bulky grain originally from Ethiopia and Southwest Asia. A nutrient-dense food, barley is high in fiber, B vitamins, iron, copper, manganese & selenium. This blend of nutrients has been linked to increased immunity and a more efficient metabolism. Barley is also low in calories and not as starchy as pasta and rice.
Grind the whole barley grain to flour to make bread, muffins & cookies, stir-fry it with Non-GMO (peeled) vegetables or blend it stews and soups.
About The Author
Amanda Carlson-Phillips – Amanda Carlson-Phillips is the vice president of nutrition and research at EXOS. As a registered dietitian, she has provided educational seminars and individual counseling to a variety of professional and elite sports organizations.
A ‘plant protein’ (Non-GMO based diet promotes good physical health ~
Mood-Boosting Breakfast Blast Ok (Plant Protein & Greens disguised)
¼ cup blueberries
Chopped leafy greens (Bok Choy, Swiss Chard, kohlrabi, etc)
Handful walnuts or any Raw Soaked -‘Roasted nuts & seeds’ become Allergens ~ Modern processes Leave the Seed locks & Lectins in the peel ~
½ cup oats or farro (plant protein Ancient Grain)
1 ½ cups unsweetened Raw Milk almond milk (low protein in stores ~ best to soak almonds & use a smoothie blender & spring water) ~
Or ‘find a farmer’ who pastures (no GMO feed) & sells raw milk Instructions
Honey – Be generous! Honey Crystals (source of protein) Nutritional yeast?
Add all ingredients to your blender and blend for 30 seconds, or until smooth.
HT Wagner @ Twitter
Website; https://www.jencarebce.com… (under construction)~
JenCare BCE ~ Reversal & Prevention Memory Loss & Disease & Dysfunction
Caused by SAD (Dead Foods) Diet ~
Dee Hinkle at LinkedIn / (Plant Protein)
Great Minds…Discuss Ideas!
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Small Minds…Discuss People!
We are what we believe we are.
C. S. Lewis
We are what we eat!