Alzheimer’s disease


Practically non-existent a century ago, Alzheimer’s disease is now the #6 killer in the U.S. Poor cardiovascular health may clog cerebral arteries, cutting off blood flow to the brain and leading to the development of Alzheimer’s disease. Other dietary components that may increase the risk of cognitive dysfunction include pork consumption, hormones and steroids in dairy, blue-green algae supplements, spirulina, copper (in meat), glycotoxins (found mostly in chicken), the neurotoxin, BMAA, (found mostly in fish), aluminum (in cheese), and iron (in supplements).

However, studies on saffron (see also here), coffee, ginger and apple juice (see also here), beans vitamins D and B-12 (see also here), whole grains and fruits and vegetables with their component phytonutrients have shown some potential for preventing or slowing down the disease. Turmeric may treat and prevent Alzheimer’s disease. Exercise has even been shown to reverse mild cognitive decline. Plant-based diets in general may slow aging and help prevent Alzheimer’s disease (see also here and here). Currently, coconut oil has not been shown to have an effect on Alzheimer’s.

There may be a quick, non-invasive, cheap test involving smelling peanut butter which may help diagnose Alzheimer’s early on, which is good considering neurodegenerative brain changes may begin by middle age.

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