The high energy demand from oxidative glucose metabolism plus a high concentration of polyunsaturated fatty acids and relatively low levels of antioxidants are therefore thought to render the brain more vulnerable to oxidative insult than most organs (Bains and Shaw, 1997
Protein-rich foods (lean meats, fish, eggs, legumes), high-fibre foods (oats, beans, vegetables, fruits), healthy fats (oily fish, avocados, nuts, olive oil), and fermented foods (yoghurt, kefir, sauerkraut) naturally stimulate GLP-1 production
Biol Pharm Bull 34:354359 Morris G, Maes M (2014) Mitochondrial dysfunctions in myalgic encephalomyelitis/chronic fatigue syndrome explained by activated immuno-inflammatory, oxidative and nitrosative stress pathways
These are hundreds of thousands of people losing nutrients they did not know they needed to protect