Foods that harm and foods that protect the brain. The focus of this episode is on the research of Professor Katie Holton, who hold joint appointments in the Department of Health Studies and the Department of Neuroscience at AU. Dr. Holton discusses with Professors Carle and Davidson, how foods containing high level of glutamate can have toxic effects on the brain--effects that have been linked to the occurrence of fibromyalgia and Gulf War illness. Combining her expertise in nutrition and in neuroscience, Dr. Holton explains her research which shows that a specially formulated diet that is low in glutamate can dramatically reduce the symptoms of both diseases. Dr. Holton also describes the types of food that contain both high and low amounts of glutamate and how some foods may protect against the neuronal damage produced by glutamate toxicity.