EPISODE 48 - Concussions, Brain Health and Ketogenic Diets w/ Dr. Paul Hrkal ND

In episode 48, Dr. Bubbs dives into the topic concussions with expert Dr. Paul Hrkal ND, who discusses the pathophysiological root causes, if clinical recovery and cessation of symptoms means you’re ready to play, biomarkers for diagnosis, specific dietary interventions, as well as supplements to support brain health and concussion recovery and more. Lots of great insights and actionable tips here from Dr. Hrkal!

Lay-Ups In This Episode

  1. A mild traumatic brain injury is classified as a concussion.
  2. The root cause of concussions can be due to soft tissue injury, metabolic or blood flow restriction, persistent inflammation, bio-psychosocial factors, etc.
  3. A ketogenic diet may be beneficial for recovery from concussion.

Performance Tips From This Episode

  1. Supplements to consider for concussion support include fish oils, curcumin and creatine (and possibly exogenous ketones).
  2. Caloric restriction can help calm low-grade inflammation and microglial hyper-activation.
  3. Clinical recovery (no symptoms) does NOT mean full physiologic recovery. 

About Dr. Paul Hrkal ND

A board-certified Naturopathic Doctor with a passion to apply innovative and evidence-based nutritional, biological and supplemental interventions to address underlying metabolic, endocrine and immunological dysfunctions, Dr. Paul Hrkal is a strong advocate of integrative medical education and lectures extensively on the topic of integrative and natural approaches to concussions and brain injuries. He is a member of the scientific advisory board of Complete Concussion Management, and an international leader in research based concussion management education and certification. He currently is the medical director for Advanced Orthomolecular Research, and maintains a clinical practice in Toronto. Find out more at www.integrativeconcussions.com

EPISODE 46 – The Central Role of Dietary Fat in Forging The Human Brain w/ Nora Gedgaudas

In this episode, Dr. Bubbs talks with ancestral nutrition expert Nora Gedgaudas about the essential role the consumption of dietary fats played in making us “human” and developing the incredible and amazing human brain. Nora discusses how our brains evolved much more rapidly than our closest primate cousins, what experts believe was the cause of this unprecedented growth and how it shaped our ancestors' food choices. She also highlights new research showing “size does matter” when it comes to our brains and how in the last 10,000 years they’re actually getting smaller, before providing some actionable tips to support healthy brain and cognitive function. 

Lay-Ups In This Episode

1)          Your brain is made up 85% fat.

2)          The human brain was biggest 20,000 years.

3)          Cornell University confirms “size matters” when it comes to optimal brain function.

Performance Tips From This Episode

1)          Omega-3 flax oil converts very poorly – about 5-10% in men and 15-20% in women – to extra-long chain omega-3 fats DHA and EPA.

2)          Our brains were biggest before our ancestors had the capacity to hunt for fish, highlighting the importance of pastured and grass-fed meats. 

Coffee Talk

Nora’s morning black tea + intermittent fasting

About Nora Gedgaudas

Nora Gedgaudas is a board-certified nutritional consultant and clinical neurofeedback specialist with over 20 years of successful clinical experience.   A recognized authority on ketogenic, ancestrally based nutrition, she is a popular speaker and educator and the author of the best-selling book, Primal Body, Primal Mind, as well as Rethinking Fatigue.  Her newest book, Primal Fat Burner: Live Longer, Slow Aging, Super-Power Your Brain, and Save Your Life With A High Fat, Low-Carb Paleo Diet has been lauded by best-selling author and journalist, Nina Teicholz as “a unique and profound contribution to the field.”  Her new weekly educational program, Primal Restoration is a unique and invaluable source of information benefitting those interested in furthering their nutritional knowledge and optimizing their health.

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