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Alzheimer’s Disease (AD): Key RecommendationsAntioxidants Can Prevent AD But They Must Be Food-SourceJournal of the American Medical Association, June 26, 2002; 287:3223-3237, 3261-3263Diets rich in vitamin C and E may delay the onset of memory-robbing Alzheimer's disease. Free radicals that are released during normal cellular processes can be harmful to body tissues, leading to oxidative damage or stress. Experts have linked oxidative damage to many illnesses, including cancer, heart disease and Alzheimer's disease. Since antioxidants—including vitamins C and E—can neutralize free radicals, some experts believe these nutrients may help delay the onset of Alzheimer's disease. Researchers found that those with the highest intake of vitamin C and vitamin E from food appeared to be the least likely to develop Alzheimer's disease. Smokers who consumed the most beta-carotene and flavonoids (two types of antioxidants) as found in foods, also appeared to cut their Alzheimer's risk. Other researchers found that those with the highest dietary intake of vitamin E had the lowest risk of developing Alzheimer's disease. However, people who carried a gene known to increase Alzheimer's risk did not see any benefit from vitamin E consumption. Neither of the studies showed any reduction in the risk of developing Alzheimer's among people who took dietary supplements such as daily vitamin pills that contained antioxidants. The benefits only occurred when the antioxidants were consumed in the form of food. Comments Alzheimer's disease, the most common form of dementia which causes loss of brain function, is one of the most costly and devastating disorders among elderly people. The number of sufferers in the United States is expected to grow from 4 million to 14 million over the next 50 years. This is a staggering number. Typical medical approaches offer no real treatment for Alzheimer’s disease. This study was funded by a drug company to draw greater awareness to the problem of Alzheimer’s disease and most likely to promote their own drug-based solution. However, medical drugs to not address the real multi-factorial cause of Alzheimer’s, including nutritional deficiencies, toxicity from environmental and chemical exposure, heavy metals from dental work and chronic infection. Key Recommendations (for those with Alzheimer's disease or to help prevent Alzheimer’s):
Nutritional Recommendations:See our General Dietary Recommendations. In addition, include these other key recommendations: Eat More Vegetables. Eat a diet high in fresh vegetables, both raw and cooked, focusing more on above ground vegetables (such as broccoli, zucchini, etc.) rather than below ground vegetables such as carrots, beets, etc. Eat 15-20 pounds of vegetables a week. Work up to eating at least 50% of your diet as raw food daily. This includes fresh fruit, raw vegetables, delicious salads, soaked nuts and seeds, homemade raw kefir, fermented vegetables, sunflower seed cheese, etc. Eat “raw” for breakfast and lunch; have part of your evening meal as cooked food. Key Baseline Nutritional Support Masterful Antioxidant Protection
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