The Connection Between the Body, the Brain, and Eating Disorders

*Originally written and re-published, with some edits, with permission by Carolyn Hodges-Chaffee, MS, RDN, CEDRD-S

Low to No Carb Craze

Despite their proliferation, popular diets are not based on scientific research, but on individuals who have experienced some degree of “success.” Diets should not be taken lightly – they should come with warnings, just as drugs do. Just as medications can affect individuals differently, so too can diets. For example, some individuals can go on a low-carbohydrate diet without experiencing any cognitive changes, but those who are susceptible to lower serotonin levels can quickly become obsessed and develop disordered eating or eating disorders. Low carb, or otherwise, it is of utmost importance to work with a medical or clinical professional to learn how to best feed your body and achieve desired results, whether that be a change in body composition, increase in energy or decrease in disease or disfunction in the body. 

Carbohydrate-Protein Link to Serotonin Levels

If an individual with sensitivity to lower serotonin levels follows a low-carbohydrate diet, their body will not work effectively, and may even hinder the results of said diet. If they continue to limit their carbohydrates, serotonin levels may decrease cause a change in brain chemistry. For certain individuals, this change in brain chemistry can be the start of a vicious cycle that can escalate to eating disordered behaviors. 

When individuals follow a high protein, low carbohydrate diet there are many amino acids that are consumed. Protein is made up of several amino acids and these are competing to cross the Blood Brain Barrier (BBB). Tryptophan, one of these amino acids, is not a great competitor so very little is able to cross the BBB unless carbohydrate is present. This process can result in a gradual decrease of serotonin. Instead, if protein is consumed along with carbohydrates the carbohydrate will drive the majority of amino acids into the muscle, thus the tryptophan is able to cross the BBB much easier and leading to a steady level of serotonin in the body. (Food & Mood, Somer, 1999)

Brain-Gut Connection

The brain holds approximately 10-20% of the serotonin in the body, the other 80-90% found in the gut. As serotonin levels decrease in the body, gut function slows down and individuals feel full much sooner and become very uncomfortable with nausea and/or bloating if they try to eat more. As serotonin levels decrease, they may begin to feel guilty about eating as well as feeling full, bloated and constipated. Clients often describe a noticeable change in their thought process. After restricting intake for a significant period of time, eventually they become a slave to their thoughts and have to follow their food rules or spend the day obsessing about everything they put in their mouth.

What begins as a well-intentioned attempt to lose weight and follow the new trending low carbohydrate diet is not a harmless endeavor. Low carbohydrate diets should come with a warning that anyone who has a history or family history of an eating disorder, obsessive compulsive traits, depression, and/or anxiety may be at high risk to develop an eating disorder. Researchers are now exploring the differences in brain chemistry that may put some individuals at higher risk to develop an eating disorder. What we do know is that glucose (a byproduct of carbohydrate metabolism) is the sole fuel for the human brain (except in prolonged starvation). The brain lacks fuel stores and requires a continuous supply of glucose. (https://www.ncbi.nlm.nih.gov, “Each Organ Has a Unique Metabolic Profile-Biochemistry-=NCBI bookshelf-NIH). How can the brain be fed if there isn’t an adequate amount of carbohydrate?

At The Kahm Clinic, we have a comprehensive understanding of the body, brain and eating disorders and how to best support you on your health journey. Whatever the reason you may want to see a nutritionist, we can help. With our metabolic testing and body composition analysis, we not only use evidence-based treatment, we use evidence (actual hard data from your particular body) to create the best possible diet to get you healthy (or healthier than you already are). When our experienced dietitians see exactly what’s happening to your metabolism, (i.e., how many calories you’re burning each day and how you’re metabolizing carbohydrates, fat and protein), they don't have to guess how to help you. Additionally, they are able to continuously tweak your eating plan based on your body composition, (i.e., how much of your body is fat and lean tissue and how your cells are responding to your food intake, sleep and stress, this is called your phase angle, you will learn plenty about it at your first visit). Although every body is different, the hard data from these highly sophisticated machines guide them to what your particular body needs.  

Whether you are a seasoned athlete, a struggling exerciser, trying out some new diet, have a serious medical condition, recovering from cancer, or a relatively healthy person that is curious about how they are doing, we can definitely help. Everyone benefits from coming in and getting tested and seeing what’s happening in their body.  Food is an enormous factor in everyone’s health, and we can let you know whether you are on the right track or whether you should make changes for the better. We strongly believe there is no better investment you can make for yourself in the long run. You’ll feel better, have more energy, ward off sickness, and have more to give to the more important things in life. 

The Kahm Clinic is now open in Newton, Massachusetts. Call 617.658.5080 to learn more!

 

About the Author:

Carolyn Hodges Chaffee, MS, RDN, CEDRD-S, is the founder, owner, and director of the Upstate New York Eating Disorder Service -The Nutrition Clinic and Sol Stone Center. Levels of care include outpatient, intensive outpatient (IOP), and partial hospitalization program (PHP) with a supervised overnight residence. Carolyn has more than 30 years of experience in the field of eating disorders.  Since opening, over 8,000 eating disorder patients have been treated. In addition to these services, she helped develop and implement a multidisciplinary campus-wide eating disorder program at Cornell University. She is co-author of “Measuring Health From the Inside,” and co-author of the chapter “What Doctors and Dietitians Need to Know” in Trauma-Informed Approaches to Eating Disorders. She has been a presenter at several regional and national conferences.

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