Alzheimer’s disease


Practically non-existent a century ago, Alzheimer’s disease is now the #6 killer in the U.S. Some 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), aluminum (in cheese), and iron (in supplements). However, studies on saffron (see also here), coffee, ginger and apple juice (see also here), vitamins D and B-12, whole grains and fruits and vegetables with their component phytonutrients have shown some potential for preventing or slowing down the disease. Exercise has even been shown to reverse mild cognitive decline. Plant-based diets in general may slow aging. Currently, coconut oil has not been shown to have an effect on Alzheimer’s.

Dr. Greger covers diabetes in his full-length presentations:
Uprooting the Leading Causes of Death
More Than an Apple a Day: Combating Common Diseases
From Table to Able: Combating Disabling Diseases with Food

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