關於 grain brain diet ，我們在網路上蒐集到這些相關的討論、資訊與評價

一般人有需要吃 #無麩質飲食 嗎？【簡單說】不需要！

網友因為看了《無麩質飲食，讓你不生病》這本書，所以想開始吃無麩質飲食。但網友對於無麩質飲食是否真的對健康有利？是否有壞處？提出了這個問題。

第一，我必須先說明：
✅《無麩質飲食，讓你不生病》這本書並非談「無麩質飲食」的專書。
因為這本書主要是在批判傳統西方飲食中碳水化合物(包含澱粉、糖)攝取過多的飲食模式而已！[註1]

我也買了《無麩質飲食，讓你不生病》這本書的原文版(Grain Brain)，看了中、英文兩本書，我只能告訴你：這本書的翻譯，實在是牛頭對上馬嘴，#是一本不論是書名或是內容的翻譯都有問題的書籍！
而且，此書中只有某一章提到麩質過敏問題，其餘大多數篇幅都是在數落澱粉與糖而已。

林慶順教授在《無麩質飲食，讓你不生病》[註2]一文中也做了一些說明~
這本書的作者根本只有一篇關於麩質的相關研究，並非麩質的研究專家。
✅林教授的結論是「我奉勸讀者，除非被確診對麩質過敏，否則，沒有任何必要嘗試無麩質飲食。」

🗝根據相關文獻的探討，無麩質飲食，並不是值得推薦給大眾的均衡飲食！

#無麩質飲食並非人人都該執行的健康飲食模式，因為
✅對健康個體而言，無麩質飲食並無健康的好處。
✅重要的是～選擇遵循無麩質飲食的人，應該注意飲食中三大營養素和微量營養素的不足。
[註3]

✅使用兩個不同概念的方法做分析，顯示無麩質飲食模式除了低鈉之外，在三大營養素或微量營養素並未更健康。
✅相反地，根據研究結果，無麩質飲食模式的膳食纖維、葉酸、總蛋白質、維生素E、鎂和鉀攝取量較低。[註4]

[註1]
《無麩質飲食，讓你不生病？才怪！》
趙強營養師這樣說·2016年6月27日, 網誌
https://www.facebook.com/notes/趙強營養師這樣說/無麩質飲食讓你不生病才怪/1610874355889990/

[註2]
《無麩質飲食，讓你不生病？》
林慶順教授, 2019.02.01
https://professorlin.com/2019/02/01/無麩質飲食，讓你不生病？/

[註3]
A Review on the Gluten-Free Diet: Technological and Nutritional Challenges
Khoury DE, Balfour-Ducharme S and Joye IJ
Nutrients 2018, 10(10), 1410; doi:10.3390/nu10101410

[註4]
Taetzsch A et al., Are Gluten-Free Diets More Nutritious? An Evaluation of Self-Selected and Recommended Gluten-Free and Gluten-Containing Dietary Patterns, Nutrients 2018, 10, 1881; doi:10.3390/nu10121881

一般人有需要吃 #無麩質飲食 嗎？【簡單說】不需要！

網友因為看了《無麩質飲食，讓你不生病》這本書，所以想開始吃無麩質飲食。但網友對於無麩質飲食是否真的對健康有利？是否有壞處？提出了這個問題。

第一，我必須先說明：
✅《無麩質飲食，讓你不生病》這本書並非談「無麩質飲食」的專書。
因為這本書主要是在批判傳統西方飲食中碳水化合物(包含澱粉、糖)攝取過多的飲食模式而已！[註1]

我也買了《無麩質飲食，讓你不生病》這本書的原文版(Grain Brain)，看了中、英文兩本書，我只能告訴你：這本書的翻譯，實在是牛頭對上馬嘴，#是一本不論是書名或是內容的翻譯都有問題的書籍！
而且，此書中只有某一章提到麩質過敏問題，其餘大多數篇幅都是在數落澱粉與糖而已。

林慶順教授在《無麩質飲食，讓你不生病》[註2]一文中也做了一些說明~
這本書的作者根本只有一篇關於麩質的相關研究，並非麩質的研究專家。
✅林教授的結論是「我奉勸讀者，除非被確診對麩質過敏，否則，沒有任何必要嘗試無麩質飲食。」

🗝根據相關文獻的探討，無麩質飲食，並不是值得推薦給大眾的均衡飲食！

#無麩質飲食並非人人都該執行的健康飲食模式，因為
✅對健康個體而言，無麩質飲食並無健康的好處。
✅重要的是～選擇遵循無麩質飲食的人，應該注意飲食中三大營養素和微量營養素的不足。
[註3]

✅使用兩個不同概念的方法做分析，顯示無麩質飲食模式除了低鈉之外，在三大營養素或微量營養素並未更健康。
✅相反地，根據研究結果，無麩質飲食模式的膳食纖維、葉酸、總蛋白質、維生素E、鎂和鉀攝取量較低。[註4]

[註1]
《無麩質飲食，讓你不生病？才怪！》
趙強營養師這樣說·2016年6月27日, 網誌
https://www.facebook.com/notes/趙強營養師這樣說/無麩質飲食讓你不生病才怪/1610874355889990/

[註2]
《無麩質飲食，讓你不生病？》
林慶順教授, 2019.02.01
https://professorlin.com/2019/02/01/無麩質飲食，讓你不生病？/

[註3]
A Review on the Gluten-Free Diet: Technological and Nutritional Challenges
Khoury DE, Balfour-Ducharme S and Joye IJ
Nutrients 2018, 10(10), 1410; doi:10.3390/nu10101410

[註4]
Taetzsch A et al., Are Gluten-Free Diets More Nutritious? An Evaluation of Self-Selected and Recommended Gluten-Free and Gluten-Containing Dietary Patterns, Nutrients 2018, 10, 1881; doi:10.3390/nu10121881

等一下坐車時再讀。 C15 C17 很有趣。

C15 ：(Wiki)

Pentadecanoic acid is a saturated fatty acid. Its molecular formula is CH3(CH2)13COOH. It is rare in nature, being found at the level of 1.2% in the milk fat from cows.[2] The butterfat in cows milk is its major dietary source[3]

C17：(Wiki)

Heptadecanoic acid, or margaric acid, is a saturated fatty acid. Its molecular formula is CH3(CH2)15COOH. It occurs as a trace component of the fat and milkfat of ruminants,[2] but it does not occur in any natural animal or vegetable fat at high concentrations.

心血管代謝疾病:超越卡路里的影響

高糖加上高脂飲食,或許才是增加心血管代謝疾病風險最主要的原因.

高糖加上高脂飲食透過影響大腦相關
獎勵系統(reward system)及腸道菌態平衡(gut microbiome),擾亂能源平衡系統(Energy balance).

Pathways and mechanisms linking dietary components to cardiometabolic disease: thinking beyond calories.
obesity reviews:2018 May 14.
doi: 10.1111/obr.12699.

Conclusion
1.Evidence suggests that consumption of n-6 fatty acids
results in lower cardiometabolic risk factors/risk compared
with isocaloric amounts of SFA. However, differences
exist between individual SFA, and the food matrix needs to be considered; e.g. dairy foods such
as cheese and yogurts are associated with reduced cardiometabolic risk. More research is needed to clarify the differences among the individual SFA and SFAcontaining
foods.

2.Evidence strongly suggests that consumption of
fructose-sweetened, HFCS-sweetened or sucrosesweetened beverages increases cardiometabolic risk factors/risk compared with isocaloric amounts of
starch. More research is needed comparing the metabolic
effects of SSB versus sugar in solid food and sugar
in solid food versus refined or whole grain starch.

3.There is currently insufficient evidence that a highCHO
diet affects weight gain or weight loss to a different
extent than a high-fat diet. Susceptibility to weight
gain when consuming diets high in refined CHO/glycaemic load may be affected by the metabolic status of the individual (i.e. glucose tolerance/insulin
sensitivity). More studies focused on strategies to prevent
weight regain in weight-reduced subjects are
needed.

4.RCTs ranging from 4 weeks to 3 years in duration
demonstrate that consumption of aspartame does not
promote body weight gain in adults. Well-controlled
and long-term RCTs in adults are warranted to assess
the effects of saccharin, acesulfame K and steviol glycosides on body weight and other health outcomes. More
studies to assess the effects of all types of NNSs in children
are needed.

a• Continued research on the following topics could provide
important insights and strategies for slowing the
obesity epidemic.

b• The high-sugar, high-fat palatable Western diet
could be perturbing both sides of the energy balance
equation through effects on brain regions associated
with reward and/or on the gut microbiome.

c• Susceptibility to weight gain may be affected by exposure
to sugar and/or NSS during critical periods
of development from pre-conception to adult life