Neurotoxins

Topic summary contributed by volunteer(s): Lily

Neurotoxins are substances that deleterious to nerve tissue. Neurotoxins in meat and fish may be contributing to brain damage (including memory loss and dementia) as well as muscle tremors, and the effects of consuming contaminated fish may last for decades.  Neurotoxins found in chicken may be linked to hand tremors, the most common movement disorder. The neurotoxin, BMAA, found in seafood may be linked to ALS (Lou Gehrig’s disease).

Who’s at risk? Fetuses, infants, and children (see also here) are particularly at risk, but adults should also try to avoid foods containing mercury (see also here) present in fish, other animal products, and products containing high fructose corn syrup (see comparisons to amalgam fillings and vaccines). Other potential neurotoxins include copper found in meats, arsenic found in chicken, and acrylamide found in certain fried foods such as french fries. Neurotoxins have been found in the Ayurvedic supplements, spirulina, blue-green algae (but not chlorella), fish, and fish oil, and even cheese, which may explain the connection between dairy consumption and Parkinson’s disease. Flame-retardant chemicals are also found in retail U.S meat supply. Tofu preserved with formaldehyde may also be toxic. At the same time, ginger and apple juice may be protective against Alzheimer’s disease. 

The information on this page has been compiled from the research presented in the videos listed. Sources for each video can be found by going to the video’s page and clicking on the Sources Cited tab.