A Natural Cure for Alzheimer's

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A Natural Cure for Alzheimer's !

That the daily seafood diet prevents Alzheimer's is truly wonderful news - and more recent biomedical proof that my discovery is correct. But the most wonderful thing is that we - every one of us - can now go ahead and do something about Alzheimer's, instead of waiting helplessly to find out if an ill fate will destroy our mind - or pass us by.

The following 4 synopses provide every hope and indication that a daily diet high in seafood - the higher the better - will arrest Alzheimer's and, perhaps, even prove to be a natural cure for Alzheimer's. This remains to be seen though, but now we have every reason in the world to give it a try.

That it also lowers the risk of heart disease - as I keep on saying in these pages - is a great wonderful bonus.

Again though, all the evidence points to the complete natural range of the 72+ trace elements in seafood. The author states that egg is the only other source of DHA, and this is a bit iffy, depending upon what the hens are fed. So, this raises the question why Alzheimer's was extremely rare not so long ago here - and why it is still extremely rare in Sri Lanka, China and Japan?

And this tallies very nicely with the fact that the neglect of over 60 trace elements by our modern agriculture has resulted in the severe deficiency, or lack of these trace elements in our daily food - as well with the fact that the traditional agriculture in these eastern countries maintains the complete range of the 72+ trace elements in their food, via the return of all life-wastes to the soil, and along with them, all of the 72+ nutritional trace elements.

The other side of this story is, of course, our agriculture which, through its studied neglect of over 60 trace elements in its soils - and hence in most of our daily food - inflicts this, and a whole raft of other deadly and devastating diseases upon us.

And this could be corrected so easily, so quickly, and so cheaply that it is almost ridiculous - just by maintaining the complete range of the 72+ trace elements in the soil with a sea-derived fertilizer. It can't get any simpler, or any cheaper (see A POISON-FREE AGRICULTURE in these pages)

The original synopses:

[#1] EATING FISH REGULARLY MAY DELAY DEMENTIA

[Associated Press, Oct 10. 2005, CHICAGO] — Eating fish at least once a week is good for the brain, slowing age-related mental decline by the equivalent of three to four years, a study suggests.

The research adds to the growing evidence that a fish-rich diet helps keep the mind sharp. Previous studies found that people who ate fish lowered their risk of Alzheimer's disease and stroke. Fish such as salmon and tuna that are rich in omega-3 fatty acids also have been shown to prevent heart disease.

For the new study, researchers measured how well 3,718 people did on simple tests, such as recalling details of a story. The participants, all Chicago residents 65 and older, took the tests three times over six years. They also filled out a questionnaire about what they ate that included 139 foods.

"We found that people who ate one fish meal a week had a 10 per cent slower annual decline in thinking," said co-author Martha Clare Morris, an epidemiologist at Rush University Medical Center. "Those who ate two fish meals a week showed a 13 per cent slower annual decline."

At the same time, the U.S. Food and Drug Administration warns pregnant women, nursing mothers and children to avoid certain types of fish with high levels of mercury - shark, swordfish, king mackerel or tilefish. Mercury can damage the growing brains of fetuses and children.

The study of fish and mental sharpness was posted Monday, October 10, on the website of the Archives of Neurology and will appear in the journal's December issue. It was published early online because of its general interest. The researchers looked for, but failed to find, a link between omega-3 fatty acids and protection from brain decline. Previous studies found such a link.

Morris said it is possible that something else about eating fish worked to keep people's minds sharp. Or the food questionnaire might have been too broad to allow researchers to estimate omega-3 intakes accurately, said Dr. Pascale Barberger-Gateau, who does similar research at the University of Bordeaux in France but was not involved in the current study.

In the questionnaire, "only four seafood items were included, which did not allow this distinction," Barberger-Gateau said in an e-mail. The questionnaire included four broad seafood categories: tuna fish sandwich; fish sticks/fish cakes/fish sandwich; fresh fish as a main dish; and shrimp/lobster/crab.

Testing participants' blood for omega-3 fatty acids would have given a more definitive measure, said Dr. William Connor of the Clinical Nutrition Department of Medicine at Oregon Health & Science University. He was not involved in the study.

[2] DIETARY FATTY ACIDS INTAKE: POSSIBLE ROLE IN COGNITIVE DECLINE AND DEMENTIA

Exp Gerontol. 2005 Apr;40(4):257-70.

Solfrizzi V, D'Introno A, Colacicco AM, Capurso C, Del Parigi A, Capurso S, Gadaleta A, Capurso A, Panza F. Department of Geriatrics, Center for Aging Brain, Memory Unit, University of Bari-Policlinico, Piazza Giulio Cesare, 11, Bari 70124, Italy.

There is a recent increase in the level of interest in the possible role of dietary fatty acids in age-related cognitive decline, and cognitive impairment of both degenerative (Alzheimer's disease, AD) or vascular origin. At present, several studies suggested that an increase of saturated fatty acids (SFA) could have negative effects on cognitive functions. Furthermore, a clear reduction of risk of cognitive decline has been found in a population sample with a high intake of polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFA).

These findings were confirmed by studies in which high intakes of n-6 PUFA, n-3 PUFA, MUFA, and weekly fish consumption, providing large amount of n-3 PUFA, appear to be protective against the risk of AD. In our elderly population from Southern Italy, elevated unsaturated fatty acids intake (MUFA and PUFA), high levels of antioxidant compounds, and very low SFA intake could act synergistically in improving cognitive performance.

Epidemiological studies on the association between diet and cognitive decline suggested a possible role of fatty acids intake in maintaining adequate cognitive functioning and possibly in preventing or delaying the onset of dementia, both of degenerative or vascular origin. Appropriate dietary measures or supplementation with specific micro- and macronutrients might open new ways for the prevention and management of cognitive decline and dementia.
[PMID: 15820606 PubMed - indexed for MEDLINE]

[#3] Consumption of Fish and n-3 Fatty Acids and Risk of Incident Alzheimer Disease

[July 2003] Martha Clare Morris, ScD; Denis A. Evans, MD; Julia L. Bienias, ScD; Christine C. Tangney, PhD; David A. Bennett, MD; Robert S. Wilson, PhD; Neelum Aggarwal, MD; Julie Schneider, MD; Arch Neurol. 2003;60:940-946.

Background: Dietary n-3 polyunsaturated fatty acids improve brain functioning in animal studies, but there is limited study of whether this type of fat protects against Alzheimer disease.

Objective: To examine whether fish consumption and intake of different types of n-3 fatty acids protects against Alzheimer disease.

Design. Prospective study conducted from 1993 through 2000, of a stratified random sample from a geographically defined community. Participants were followed up for an average of 3.9 years for the development of Alzheimer disease.

Patients: A total of 815 residents, aged 65 to 94 years, who were initially unaffected by Alzheimer's disease and completed a dietary questionnaire on average 2.3 years before clinical evaluation of incident disease.

Main Outcome Measure: Incident Alzheimer's disease diagnosed in a structured neurologic examination by means of standardized criteria.

Results: A total of 131 sample participants developed Alzheimer's disease. Participants who consumed fish once per week or more had 60% less risk of Alzheimer disease compared with those who rarely or never ate fish (relative risk, 0.4; 95% confidence interval, 0.2-0.9) in a model adjusted for age and other risk factors. Total intake of n-3 polyunsaturated fatty acids was associated with reduced risk of Alzheimer disease, as was intake of docosahexaenoic acid (22:6n-3). Eicosapentaenoic acid (20:5n-3) was not associated with Alzheimer disease. The associations remained unchanged with additional adjustment for intakes of other dietary fats and of vitamin E and for cardiovascular conditions.

Conclusion: Dietary intake of n-3 fatty acids and weekly consumption of fish may reduce the risk of incident Alzheimer disease.

[From the Rush Institute for Healthy Aging (Drs Morris, Evans, Bienias, Bennett, and Wilson), Departments of Internal Medicine (Drs Morris, Evans, and Bienias) and Preventive Medicine (Dr Morris), Rush Alzheimer's Disease Center (Drs Evans, Bennett, Wilson, Aggarwal, and Schneider), and Departments of Clinical Nutrition (Dr Tangney), Neurological Sciences (Drs Bennett, Wilson, Aggarwal, and Schneider), and Psychology (Dr Wilson), Rush-Presbyterian-St Luke's Medical Center, Chicago, Ill.]

[#4] Eating Fish May Prevent Onset of Alzheimer's

[January 2001] A study published in the Jan. 2001 issue of Lipids", a U.S. scientific journal, found that eating fish appears to protect people against Alzheimer's disease and other forms of dementia. According to a new University of Guelph study of 70 elderly Toronto people, one-quarter of whom have Alzheimer's disease, found the healthy people had high levels of a fatty acid from fish in their blood and the group with dementia had much less of it.

Julie Conquer, a biology professor at Guelph and the study's lead author, said people with some form of dementia had on average 30% to 40% less DHA in their blood than the healthy group. She doesn't know why. And she acknowledges there's another possible interpretation: that whatever causes Alzheimer's also breaks down DHA in the blood. DHA is from the same group of omega-3 fatty acids that also lowers your risk of heart disease.

Red meat has no DHA. The only other source is eggs, where the amount of DHA depends on what the hens eat. Still, her group concludes that this is pretty strong evidence that we should all eat more fish, especially the higher-fat species such as salmon, tuna, herring and trout.
[ my comment; it has to be on a daily basis - otherwise it does not work ]

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