urate can cause gout, but at normal levels, the chemical
seems to be a powerful antioxidant for the brain, and
particularly protective against Parkinson’s disease. Both
milk consumption and reduced urate levels have been
linked with higher risk for developing Parkinson’s disease,
and studies are under way now to see if raising urate can
slow Parkinson’s progression.
For these reasons, I don’t recommend dairy other than
butter and ghee. But if you aren’t sensitive to it and choose
to enjoy it occasionally, stick with full-fat varieties.
Steer Clear of Fake Gluten-Free Foods
Substituting gluten-containing foods with highly
processed gluten-free doppelgängers (such as most gluten-
free cookies and bread products) is assuredly not the way to
go—these foods, often made with highly processed grain
flours and refined sugar, can be profound blood sugar
boosters, negating nearly if not all of the benefits of going
gluten-free for the nonceliac population. In addition, they
commonly contain easily oxidized polyunsaturated fats,
which may contribute to free radical cascades in your
arteries. Always stick with the foods that never had gluten in
them to begin with—not industrially manipulated food-like
approximations of the real thing.
And What about Alcohol?
On the one hand, research has shown that moderate
drinkers of alcohol (up to two glasses a day for men, one for
women) tend to have better health. On the other hand,
ethanol (which is what gives us the “buzz”) is a neurotoxin,