Unraveling the Link Between White Bread and Neurological Disorders

The article explores a potential link between amyotrophic lateral sclerosis (ALS) and the historical use of bleached white flour, specifically focusing on the neurotoxic effects of a byproduct called methionine sulfoximine (MSO). Researchers, led by neuroscientist Dr. Christopher Shaw, propose that MSO, a toxin found in bleached flour, may contribute to neurological diseases like ALS. The study highlights the agene process, which used nitrogen trichloride gas for bleaching flour in the early 1900s, and its association with MSO. Dr. Shaw’s research suggests that MSO disrupts glutathione levels, impairs glutamine synthesis, and overloads nerve cells with calcium, potentially leading to neurotoxicity. While the link between white bread and ALS is not conclusive, Dr. Shaw advocates for further investigation and emphasizes the need for vigilant monitoring of potential neurotoxins in the environment.

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