There is no clear clinical conclusion of the specific cause of Alzheimer’s disease, however these contributors are responsible for the deterioration of the brain cells. Heavy metal poisoning caused by toxins such as mercury and aluminum contribute to brain damage. There is a blood-brain barrier that prevents toxins, mercury and aluminum from traveling to the brain. This blood-brain barrier could lower the risk of Alzheimer’s disease significantly. Chronic dehydration also poses a risk of Alzheimer’s disease.
The Role of Nutrition
A healthy life style and good nutrition can build and maintain the blood-brain barrier. If that barrier is not broken, it is very difficult for toxins and poisons to manipulate and destroy the brain cells. A healthy blood-brain barrier is built by exercise and nutrients that restore and boost the mental capabilities. These are the main nutrient sources:
Dark green leafy vegetables, soybeans, apples, cherries and other fruits, organic grapes and grape juice, fish, onions, garlic, horseradish, chives, red hot peppers, eggs, lima beans, peas, pinto beans, kidney and other beans, raw nuts such as Brazil, walnuts, sesame seeds, pumpkin seeds and sunflower seeds.
It is imperative to include B-complex foods and supplement in each meal because Vitamin B-Complex is essential for the health of the nervous system and brain function. It converts carbohydrates into energy and develop healthy red blood cells; releases energy and regenerate red blood cells. The B-Complex also supplies and maintains the DNA bank of genetic information for every living cell; maintains normal bone morrow; protects nerve fibers, and controls metabolism. It manufactures several hormones in brain chemistry balance. It is the key for cardiovascular health.
The main sources of vitamin B-complex are Blackstrap molasses, Oats, wheat germ, brewer’s yeast, bran, sunflower seeds, pumpkin seeds, all nuts, dark green leafy vegetables, all beans, avocado, whole grains, banana, asparagus, oatmeal, brown rice, almond; salmon, beef, chicken, halibut, sardines, eggs, cheese, veal, lamb, yogurt.
The recommended daily natural food supplements are:
Magnesium & calcium, Vitamin B-complex especially Choline, B12 and B6, coenzyme Q10, flaxseed oil, ginkgo biloba, borage oil, vitamin C, antioxidants, amino acids, zinc and copper, kelp, chlorella and multivitamin\mineral.
Products that Contain Some Aluminum and Mercury
Aluminum toxicity is found in processed food products such as sodium aluminum phosphate in cake mixes, frozen dough, pancake batter and self-rising flour. Alkaline aluminum phosphates are used in processed cheese. Sodium aluminum sulfate is found inbaking powder. Aluminum ammonium sulfate is used as firming agent in pickled fruits and vegetables. Some nonprescription drugs such as antacids and buffered aspirin contain high levels of isolated aluminum. Tap water has isolated aluminum also canned foods and drinks, too much nicotine, cocaine, alcohol and some medication drugs. Sodas especially diet sodas are big contributors to the destroying of the brain cells.
The Center for Science in the Public Interest, Washington D.C. and Aspartame Consumer Safety Network recommend that consumers should stop using aspartame and other artificial sweeteners because they are dangerous.
Non-food products that contain some aluminum are cook wares such as pots and pans, aluminum foil, acne medications, antacids, anti-diarrhea products, antiperspirants, deodorants, douches, some cosmetics, feminine hygiene products, hemorrhoids preparations, some lip sticks, skin creams, lotions, and toothpaste. Not all brands of these products contain aluminum so it is important to read the labels carefully.
Mercury poisoning also exist from some filling in the mouth. If there is no barrier this is absorbed in the nasal area and passes directly to the brain.
References:
New Evidence for Aluminum/Alzheimer’s Link, – April 1994. Blitzing the Defense – Shannan Brownlee – Piercing the Brains Protective Barrier is Key to Treating Many Serious Neurological Disorders – October 1990.
Nutritional Healing – Phyllis A. Balch – Fourth Edition.
