3 foods that increase your risk of Alzheimer’s disease.

Alzheimer’s is a progressive disorder of the brain and nervous system apparently caused by the buildup of a type of plaque in the brain. It disrupts the electrical signals between neurons that normally direct thoughts and memories in the brain. The result is that the person slowly becomes more and more forgetful. A certain amount of forgetfulness is normal with aging. But the Alzheimer’s patient develops far more disrupted thinking patterns, losing the ability to recognize familiar people, even family memories, eventually. Sometimes, in late stages, their personalities change also, they become paranoid, and they become completely unable to take care of themselves

Many research show that Alzheimer disease is connect with bad eating habits and
By limiting these foods in your diet, you may be able to reduce the risk of developing Alzheimer’s disease.

1. Red meat
Red meat is rich in iron, which your body needs to avoid anemia, chronic fatigue and weak muscles. However, too much iron can end up causing damage from too many free radicals in the body. When iron builds up in the brain, it fills up as the area known as “gray matter.”

This is a part of the brain that shows one of the first signs of degeneration as we get older. Too much iron in this area can accelerate the aging process. It may not be necessary to cut all red meat from your diet, but to limit its consumption and choose the best quality, grass-fed beef can help.

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2. Carbohydrates and refined sugars
In a 2012 study, researchers found that people age 70 and older who ate a heavy carbohydrate diet were almost four times more likely to develop Alzheimer’s than those who ate a healthier diet. Carbohydrates are usually loaded with sugar. They increase the levels of glucose and insulin in the body, causing the blood sugar to rise.

A long-term heavy carbohydrate diet may end up leading to insulin resistance over time. If your body begins to ignore insulin, your pancreas will compensate by producing even more. High levels of insulin can end up damaging blood vessels in the brain, causing memory problems. In Alzheimer’s patients, some parts of the brain become resistant to insulin.

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3. Advanced glycation end products (AGE)
AGE stands for advanced glycation end products – chemicals that are naturally found in our bodies and in some foods. AGEs have been linked to diabetes and poor cardiovascular health. Scientists are now realizing that, they could also play a role in brain decline.
In a 2014 study, researchers examined the role of AGEs in animal subjects of study. They found that those who were eating the least amount of AGE, experienced a better cognitive function. A similar study was performed on human participants. When the researchers studied the diets of 90 healthy people 60 years of age or older, they found that those who ate diets with these products (AGE), showed decreased brain during the course of the nine months of study. AGE’s foods include red meat, cheese, cream, butter and processed grains.

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Foods that help reduce the risk of Alzheimer’s
Research has shown that a Mediterranean diet can help reduce the risk of developing Alzheimer’s. Emphasize fresh fruits and vegetables, wild seafood, poultry, nuts and olive oil in your diet. The Mediterranean diet is full of excellent foods to maintain a sharp brain, as are healthy fats. The omega-3 fatty acids in these foods play an important role in brain health because they slow down the aging process.

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Ney

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Vitamin B against Alzheimer’s

A recent study suggests that high doses of vitamin B can halve the brain shrinkage in older people who experience some signs of Alzheimer’s disease.

The research, published in the journal PLoS One and conducted by scientists from the Oxford Project for Memory Research and Aging (OPTIMA), is based on the examination of 168 elderly people who experienced a certain level of mental deterioration known as mild cognitive impairment. This condition, marked by memory lapses and language problems, goes beyond normal aging and can be a precursor to Alzheimer’s disease and other forms of dementia.

In the experiments, half of the volunteers received a daily tablet containing levels well above the recommended daily amount of the B family of vitamins, such as folic acid, B6 and B12. The other half received a placebo.

After two years, the Magnetic Resonance analysis showed that the speed at which their brains were shrinking had been reduced. While the brain shrinks on average at a rate of 0.5% per year after the age of 60, the brains of people with mild cognitive impairment shrink twice as fast, and in Alzheimer’s patients the contraction increases up to 2.5% per year. The team of scientists detected that in those who received vitamin supplements, the contraction of the brain decreased between 30% and 50% compared to their peers.

But why? Some vitamins of the B family, such as folic acid, vitamin B6 and B12, control the levels of a blood substance known as homocysteine. High levels of homocysteine ​​are associated with a faster contraction of the brain and with Alzheimer’s disease. The authors of the study believe that the effect of B vitamins on homocysteine ​​levels was the effect that helped slow the rate of brain contraction. “These vitamins are doing something to the structure of the brain, they’re protecting it, and that’s very important.

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see you soon

Ney