We may all be sensitive to gluten from a neurological standpoint.

The origin of brain disease is in many cases predominantly dietary. Although several factors play into the genesis and progression of brain disorders, to a large extent numerous neurological afflictions often reflect the mistake of consuming too many carbs and too few healthy fats.

Strokes are categorized as either bleeding into the brain or a blockage in blood supply, known as an ischemic stroke. The latter are overwhelmingly more common, compromising about 87 percent of all stroke events.

The science supporting the relationship between carbohydrates and dementia is quite exciting, as it paves the way for lifestyle changes that can profoundly affect a persons chances of remaining intact, at least from a brain perspective.

Rarely, Type 2 diabetes develops without any readily identifiable predisposing factor. But in the great majority of cases it is brought on by lifestyle activities, including, and clearly most importantly, dietary choices.

Researchers have known for some time now that the cornerstone of all degenerative conditions, including brain disorders, is inflammation. But what they didn’t have documented until now are the instigators of that inflammation—the first missteps that prompt this deadly reaction. And what they are finding is that gluten, and a high-carbohydrate diet for that matter, are among the most prominent stimulators of inflammatory pathways that reach the brain.

Dementia is our most-feared illness, more than heart disease or cancer.