Grade: mostly good As expected vegetables are good for you. Most colorful vegetables are low in carbohydrates (corn is an exception), while starchy vegetables can actually be a rich source of carbs. Because the body can readily convert the starches in potatoes and corn into glucose and cause a spike in glucose levels, they should be eaten sparingly. For more information on why a glucose spike should be avoided click here. The Glycemic Index was created to rate foods for their effect on glucose levels.
Grade: mixed Generally speaking fruit is good for you, but when it comes to Alzheimer's the sugar content of the fruit can tip the scales. Eat sparingly and avoid the sweetest ripest fruits.
Grade: mixed Carbohydrates come in simple and complex form. Complex carbs are generally ok (e.g. most vegetables). Simple carbs (e.g. white rice, corn chips, pretzels) are quickly converted into sugar which is problematic. For a more in depth article on carbs and glucose try this page from the American Diabetes Association.
Grade: F Sugar should be avoided in the diet, especially added sugar. Sugar has 61 different names when listed as a food ingredient. For the complete list of names and a host of interesting facts about sugar visit Sugar Science: The Unsweetened Truth. Alzheimer's: Sugar increases insulin levels, which if chronically elevated leads to insulin resistance which is highly correlated with Alzheimer's. For a more in depth description of the effects on sugar on the brain see How Sugar and Insulin Damage the Brain.
...researchers concluded that “very low carbohydrate consumption, even in the short term, can improve memory function in older adults with increased risk for Alzheimer's disease.”
When Quinolinic acid increases to pathological levels it becomes an exitotoxin that over-activates NMDA receptors. This causes a rapid inflow of calcium into the neuron and the resulting chaos leads to mitochondrial dysfunction, ATP exhaustion, free radical formation, oxidative damage, and cell death signaling.
The NAD/Sirtuin combination influences a wide range of cellular processes such as aging, rRNA transcription, mitochondrial biogenesis, apoptosis, inflammation, stress resistance, and insulin sensitivity.
Those participants in the study with the lowest levels of vitamin D in their blood had a substantially higher risk of developing Alzheimer's and all other forms of dementia.
The positive effects of exercise, sleep, and moderate alcohol consumption on our brains and on cognition is real and measurable. The exact mechanisms for these positive effects is less clear, but the connection to the glymphatic system gives us at least some explanation for why they work.
Omega-3 fatty acids are the basis of compounds that regulate inflammation, protect neurons, and promote neurite growth. Omega-6 fatty acids promote inflammation before they eventually get around to regulating inflammation.
Known primarily as the beneficial component of fish oil, Omega-3 polyunsaturated fatty acids (PUFAs) come in different varieties and sources. I don't know about the stuffed shirts, but I like to say "poof-a." I will probably work poof-a into conversation a number of times this week. Anywho, the PUFAs we call omega-3 have shown a lot of promise for neuroprotection, which we will look at in future articles. Here and now, we try to better understand something we've been hearing about for years. Let's Talk About Fat Triglycerides. Our body fat is made of triglycerides. Triglycerides are also found floating in our blood. Triglycerides are made from a backbone of glycerol (also called glycerin) and 3 to 4 fatty acids. Glycerol is a colorless, odorless, sweet, and non-toxic liquid. Fatty acids are where all the variety comes in. Fatty acids are usually 16, 18, or 20 carbon atoms long and most importantly fatty acids are either saturated or unsaturated. Saturated. Imagine 16 people (carbon atoms really) holding hands as a chain. Each person is touching the person next to them only once (hand in hand). Each person in this chain [...]
Eat Curry Avoid Alzheimer’s: UCLA Study of Curcumin Shows Improved Memory and Reduced Brain Pathology
Compared to placebo, the curcumin group showed significant improvement for primary verbal memory, primary visual memory and measure of attention. PET scans showed strong evidence that amyloid beta deposits and tau tangles in the amygdala declined significantly in the curcumin group. Furthermore, deposits and tangles in the hypothalmus of the placebo group showed a significant increase after 18 months, but the curcumin group was spared this unfortunate result.