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ALZHEIMER’S DISEASE
CONSUME PLENTY OF
LEAFY GREEN VEGETABLES, ORANGE JUICE, LIVER, COOKED BEANS AND LENTILS, CORN, ASPARAGUS, PEAS, NUSTS, ENRICHED BREADS AND CEREALS FOR FOLATE.
LEAN MEAT, FISH, POULTY OR DAIRY PRODUCTS FOR VITAMIN B12 .
MEAT,FISH, POULTRY, WHOLE GRAINS, BEANS, LENTILS, AVOCADOS, NUTS, POTATOES, BANANAS AND LEAFY GREENS FOR VITAMIN B6.
FATTY FISH SUCH AS SLAMON, MACKEREL, HERRING AND SARDINES FOR THE OMEGA-3 FATTY ACIDS.
EGGS, LIVER, SOYBEANS AND SOY PRODUCTS, WHOLE GRAINS, BREWERIS YEAST AND WHEAT GERM-ALL REASONABLY GOOD SOURCES OF LECITHIN AND CHOLINE


AVOID
Antacids with aluminum
Using cooking utensils made of aluminum

The disease is characterized by abnormal deposits of a protein called beta-amyloidal in the brain as well as by twisted fibers caused by changes in a protein called “tau”. Before arriving at a diagnosis, tests are needed to rule out a stroke, a brain tumor and other possible causes of dementia.
Blood tests can uncover genetic markers for the disease. The cause of Alzheimer’s disease remains unknown, but researchers theorize that chromosomal and genetic factors are responsible for some cases. Researchers have discovered a genetic marker, polio protein E which can be detected by blood tests, that identifies those likely to develop the disease.

DANGER: ALUMINUM ?
There have been other intriguing leads, but researches have been unable to pinpoint any specific dietary factors that increase the risk of or help to prevent Alzheimer’s disease. however, extensive studies have failed to prove that aluminum actually causes the disease, and it now seems more likely that aluminum is found in Alzheimer’s brains because the diseased brain retains it.
Avoid taking antacids containing aluminum-although most researchers discount the aluminum factor, some argue that while the may not cause the disease, its increased concentration in the Alzheimer’s brains worsens the condition.
Concerns has also been raised about the aluminum content of drinking water in areas where aluminum compounds are used as flocculating agents in city water treatment.

DIET AND ALZHEIMER’S
Researchers are studying the role of the B-vitamin folate in lowering risk of Alzheimer’s. This vitamin helps regulate blood levels of homocysteine, an amino acid, high levels of which may play a part in the development of the disease, people with high blood cholesterol and high blood pressure are also at increased risk and taking cholesterol lowering drugs, particularly the “stations”, has been shown to reduce the risk. Basically, it appears that what is good for the heart is good for the brain.
Monitor nutrition carefully- As the disease progresses, its victims may forget to eat or eat only sweets or other favorite foods. A multivitamin may also be advisable; high dose supplements should not be administered unless specifically recommended by a physician.
Even in small amounts alcohol destroys brain cells, a loss that a healthy person can tolerate but one that can accelerate the progression of Alzheimer’s disease Alcohol interacts with anti depressants, sedatives and other medications prescribed for Alzheimer’s patients. It’s a good idea to avoid all alcohol.

Evidence is accumulating for the “use it or lose it” theory of reducing Alzheimer’s risk. People who exercise their brains with education puzzles games and museum visits seem to be less sensitive to brain damage.