Category: Science


Alzheimer’s News – This Should Be Front Page!

It’s a staggering statistic, but we are told that by the year 2050 as many as 16 million Americans will be living with Alzheimer’s disease. Projected costs, mostly dedicated to nursing homes and homecare, are estimated to exceed $1.1 trillion.

Research dedicated to Alzheimer’s disease is laser-focused on finding a cure. Unfortunately, our most well-respected institutions are coming up empty-handed despite the incredible dedication of monetary resources in this area.

With these ideas in mind, it is unfortunate, if not heart-wrenching, to consider the simple fact that there is a profound relationship between Alzheimer’s disease and diabetes.

Melissa Schilling, a professor at the NYU Stern School of Business, has just completed a large scale study in which she reviewed the extensive literature that clearly associates diabetes with Alzheimer’s disease, both in terms of risk and now in terms of mechanism. She was able to find robust evidence that links insulin, as well as the enzyme that degrades insulin (insulin-degrading enzyme or IDE), and the development of Alzheimer’s disease in itself. Her study strongly suggest that elevated insulin plays a critical role in the development of the various hallmarks characteristic of Alzheimer’s disease.

To be clear, there are a variety of so-called “Alzheimer’s drugs” on the market. These drugs do not treat the underlying causes of Alzheimer’s and are designed to simply work on reducing symptoms of the disease. That said, the overwhelming evidence indicates that these drugs are ineffective, even as it relates to managing symptoms.

I have nothing against research focused on finding a cure for this dreadful disease. However, I am quite taken by the fact that hardly any attention is given to the notion of preventing Alzheimer’s in the first place, despite the fact that we now have such solid evidence that lifestyle choices, predominantly diet and exercise, play a huge role in determining who does or who doesn’t end up with this diagnosis.

It is for this reason that I have been so deeply dedicated to supporting a low carbohydrate diet, a diet that’s very restrictive when it comes to simple sugars, to do everything possible to reduce the risk for diabetes. The evidence relating dietary choices to diabetes risk is well substantiated at this point and should be, in my opinion, part of the routine discussion in a doctor’s office. This discussion now takes on an even higher level of importance as we recognize this relationship between elevated insulin, as is seen in type II diabetes, and risk for Alzheimer’s disease.

Back in 2013 when I wrote Grain Brain, I emphasized the importance of insulin in terms of brain health, and included a fasting insulin level in laboratory recommendations. Dr. Schilling now confirms the fundamental importance of testing insulin levels precisely because of this implication for brain health. As she was recently quoted in Diabetes News Journal:

If we can raise awareness and get more people tested for hyperinsulinemia (elevated insulin), especially those who have been diagnosed with or who are at risk for dementia, it could significantly lessen the incidence of Alzheimer’s disease and vascular dementia, as well as other diabetes-related health problems.

You will also recall how in Grain Brain I emphasized the importance of focusing on eating foods that have a low glycemic index. It appears that Dr. Schilling agrees as she plans to petition the U.S. Food and Drug Administration to add glycemic index to food labels.

The take-home message is that brain health depends on keeping blood sugar levels normal, and thus avoiding elevated insulin.

I’m planning to interview Dr. Schilling for a future episode of The Empowering Neurologist, so keep an eye out for that, and comment here with any questions you’d like me to ask!

  • Colleen Handley

    I am confused as to how fruit fits into this way of eating. Most fruit are high in carbs… Can you please explain? Do we avoid fruit?

    • David Perlmutter

      It’s about smart fruit consumption. Think measured portions of low-sugar fruits, like berries.

      • Mary

        I have your books, Dr Perlmutter and I think you are wonderful. If I lived in America I would want to be your patient. I live in Sydney, Australia and I wish there was a doctor like you I could go to

  • Kay

    I am worried about the amount of sugar in kombucha. Since we make it ourselves, I know how much sugar goes into a batch, and I can still taste sweetness when it is ready to drink. I don’t want to give up the probiotics it contains, but do want to eat a low sugar diet.

    • Janknitz

      There are a lot of variables with kombucha, but I had my husband (a professional winemaker) test the sugar levels in my finished kombucha. I do a primary and secondary fermentation, about 7 days each. The primary is done in a continuous brewer and the secondary in the bottles with fruit (in my case, dried cherries). My husband measured 0.5% sugar, which comes out to about 4 g of sugar per 8 oz. It still tastes sweet to me, but everyone else puckers when they taste it.

  • Verdibevisst

    Hello Dr. Perlmutter! What do you mean about elevated insulinlevel? I am a diabetic type I, during 40 years, from Norway. I’ve always had trouble with my fluctuatede blood sugar. No help from endocrinological spesialists here… Beside I’ve had a lot of trouble with hormonal issues as cortisol/high stresslevels, trouble with sleeping, and now due to menopausal issues… Hormonal caos. And I experience that I cant balance my blood sugar due to all this. 7 years now, coming and going. Beside I’ve got ulcers, leaky gut and candida and inflammation issues and pain in my body. I have just started with the recommended probiotic Garden of life for Women, 50 bill. from you. Can this be a solution for me? Do you have other recommendations? (take alot of natural healthcare solutions) Also regarding insulin. I use Humalog today and so my bloodsugar is very fluctuating, though I am eating quiet low carb. Using berries though as you recommend and yoghurt/kefir. Training, running and skiing, especially in wintertime. My mother has developed alzheimer in age 70+. So I am frightened myself, due to my extraordinary risk. Thank you!

    • Diana Lynne

      If you want him to answer, you should probably go see him as a patient. He can’t answer questions like that due to you not being a patient, and his answers would be a diagnosis. Doctors cannot give medical advice due to malpractice and legal concerns.

    • Janknitz

      You’ll find answers in Dr. Perlmutter’s books Grain Brain and Brain Maker and also a must for insulin dependent diabetics is Dr. Richard K. Bernstein’s book The Diabetes solution.

      • Verdibevisst

        Ok! Thank you so much! I will have it in mind!

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  • dgrau

    from 2010 – Nutrition and Alzheimer’s disease: The detrimental role of a high carbohydrate diet


  • Amy Bell O’Brien

    Thank you Dr. Perlmutter for providing the public with information that is leading us to better health (I can personally attest to that)!
    Most discussions focus on diabetes, but I would love to hear how hypoglycemia can affect the brain. My father is hyppglycemic with dimentia setting in. Thank you for all your wonderful work!

  • Pat davis

    I’ve always felt that the pancreas is, indeed, related to Alzheimer’s. Mom’s history can be seen as I look back on her life. She’s always pointed to a spot that she thought was swollen. Her doctor treated her with nexxium. When she got really sick a while back, she was pointing to that same very spot as she had in the past. Turns out she had acute pancreatitis. The pancreas is what makes insulin naturally in the body. Some of the same enzymes found in the pancreas can be found in the brain of Alzheimer’s patients. I’m just a housewife, but I’m glad someone else sees the link?!

  • TechnoTriticale

    re: hyperinsulinemia

    The definitive test for this is a 3-hour Insulin Assay (similar to an OGTT), but this is rarely run because it raises too many embarrassing questions about consensus medical care generally, and about both consensus dietary advice and diabetes dogma in particular (plus your insurance may not pay for it).

    Getting HbA1c checked periodically is an adequate substitution. Shoot for 5.0% or less (which may be a bit lower than Dr. Perlmutter’s target, which last I knew was 5.2% – and that’s still decades ahead of the destructive ADA advice on this marker).

    In real-time, get a blood glucose meter, and aim for fasting BG below 90 mg/dL, and postprandial rise of: no rise. Adjust diet to hit those targets. Or just stick with Grain Brain recipes, as they will cover it. Be aware that retail BG meters are not terribly precise or repeatable. Average over time.

  • Maria Dusenbery RN

    What is your opinion on consuming ancient grains vs 100% gluten free diet? It was a pleasure to meet you today in Naples, I am focused on GF and non GMO foods with probiotics added to my regime. I also enjoy Kombucha almost daily and a little dark chocolate , I am dairy free and love almond milk in my protein smoothies! Your books inspire us and I believe have helped my autistic grandson to bloom in his speech abilities the last 2 years living with us eating healthier meals we can provide him. God bless you Dr Perlmutter and your family.

    • David Perlmutter

      Hi Maria,
      6 out of 10 isn’t bad!
      Ancient grains if gluten free are certainly acceptable provided you calculate the carbs.
      Great to meet you as well.


      • Ri

        I thought you don’t recommend gluten free foods as they are junk carbs? which ancient grains are acceptable that you are you referring to Dr Pelrmutter?

        • Rosie

          When “gluten-free foods” are mentioned, it is usually referring to pre-packaged foods either in special sections (diet) or health/nutrition depts @ supermarket or health food store. These are still processed, highly refined foods that are often higher glycemic than the (grains) they are replacing.

          • ri

            yes that’s right thank you! I avoid them all

        • David Perlmutter

          Any gluten-free, non-GMO grain can be consumed, but it must be portion-controlled to take carbs into account.

          • ri

            makes sense -thanks

    • TechnoTriticale

      Ancient wheat grains contain gluten. Interestingly, emmer contains more gluten than modern runt mutant goatgrass (sold to us as semi-dwarf hybrid wheat).

      Ask Ötzi the Iceman about authentic einkorn (bad teeth, heart disease).

      • Lynn Dell

        One example does not make the point which you claim. He had meat in his belly in addition to grains, plus had other health problems.

        • Lynn Dell
          • Lynn Dell

            It would be interesting to see how much zonulin and intestinal permeability are altered w/Einkorn compared to modern wheat, but I am not able to locate research on this yet.

          • TechnoTriticale

            At some point we may know more about the long-term safety of authentic heirloom grains. I’m content to let others run those N=1 trials if they wish.

            And yes, Ötzi had a number of ailments (including an intestinal parasite and possible Lyme disease), but the tooth decay, fully expressed genetic tendency for CVD and possible arthritis are striking for a human of 3200 years ago, and fully consistent with what I view as typical grain hazards.

            Even Wiki suggests “Ötzi’s teeth showed considerable internal deterioration from cavities. These oral pathologies may have been brought about by his grain-heavy, high carbohydrate diet.”

          • Lynn Dell

            Possibly, but there is a lot out there on Lyme disease and tooth decay, as well as joint issues. Also he had gut issues with the parasite. *If* he had leaky gut as well as Lyme disease, there are too many other possibilities here on what caused his problems.

  • michael rosen

    love you & all you do Dr. Perlmutter. Please comment on all the societies (like the blue zones) that eat high carb diets, yet suffer from drastically reduced levels of the diseases (diabetes, alzheimer’s) that you mention in this article, and your prior work. Don’t the Okinawans eat like 80% all-carb diet? and live the 2nd longest in the world? I’m confused…

    • TechnoTriticale

      re: …blue zones … Okinawans …

      My understanding is that the Okinawans have a genetic adaptation to their diet.

      The general rule of Blue Zones is: to obtain the benefits of any specific BZ, have the genes of that BZ (i.e., be one), live in that BZ, and fully conform to the ancestral lifestyle and ancestral diet of that BZ. Change anything, and all bets are off.

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  • Yvonne Forsman

    In online info about Monsanto’s toxic herbicide Glyphosate/Roundup, Alzheimer’s is always mentioned as one of the health problems caused by Glyphosate which is used on both GMO and non-GMO crops. 80% of food in the grocery store has Glyphosate in it. I shop organic and cook from scratch. I also don’t do grains anymore, am on Paleo diet now. Medical cannabis is said to help Alzheimer’s, but I don’t know if it slows it down or heals it completely.

  • Patty Bogley Kraszewski

    My husband’s Parkinson’s hallucinations have become SO bad lately, along with dementia like symptoms. Could it too be his insulin levels? Do you recommend we buy a tester for his sugar levels?

    • Reza

      Hi Patty, Dave Asprey did an interview with Dr. Richard Veech, the ketone expert. It is a very long interview but full of gems. I have read it from many different articles that reaching to a mild ketosis state would be helpful tor Parkinson. The 0.3 mmol/L level of ketons in blood helped a patient who has been struggling with Parkinson for the last 16 years to get rid of his tremor.

  • Kat Milacek

    Wonderful topic, and very on point. I have Alzheimer’s risk in my family, and unfortunately I love sweets (maybe we all do). At least I’m a healthy BMI and exercise, and try to eat healthy. I just wish I could figure out how to overcome my sweets/sugar cravings. Anybody know how to do that? Thanks, Kat

    • Regina

      Once I cut out all sugars, grains, starches, and dairy all my cravings disappeared. Then I increased olive oil and mct oil a little to further keep hunger/cravings at bay. It takes a while and there is definitely a difficult withdrawal process, but well worth the continuing effort!

    • Wenda

      Kat for sugar cravings Dr Christiane Northrup recommends the amino acic L-glutamine 1 gm with lunch in her book Wisdom of Menopause. I have found this helpful.

    • Cindy Fowler

      Kat, I too used to love sweets. Once I changed my diet to low card high fat, my cravings stopped. I look at a doughnut now and can walk right by … I remember how bad it makes me feel. I went through withdrawals but it was worth it. You can do it!

      I also use MCT oil. I have a Bulletproof coffee every morning and it seems to help my willpower for the day.

    • Marsha Hughes

      I finally stopped cravings by getting insulin under control. After reading Gary Taubes’ How we Get Fat and What to do About It (a shorter version of his Good Calories, Bad Calories) I realized that I was “grazing” all day–eating small amounts of food as snacks, even healthy snacks, but that doing so was keeping my insulin up probably most of the day. Taubes says that when insulin is up, all calories consumed go to the fat cells. You don’t start burning fat until insulin is withdrawn. I now eat three meals a day and nothing else. The cravings are gone, and I don’t even think about food until a meal is due. This is a huge improvement for me! I’m calmer, and when I do get hungry, it’s not a desperate hunger like I used to have, and I have time to prepare real food. I never thought I could give up pop–Coke was an addiction for me, and rum and Coke was my favorite alcoholic drink. I now have 1 or 2 glasses of red wine with dinner and don’t even think about Coke. I haven’t had Coke since October, and am quite happy with what I eat. I think my cravings were so bad because insulin was constantly overcleaning my blood of sugar and, as low blood sugar is an emergency for the body, my cravings were a signal that I needed calories–and fast! In the absence of blood sugar your body can either make you eat more or dump down your energy–a vicious cycle. Now I eat a whole plate for each meal and so am satisfied until the next meal is due. My energy is back up again, and assorted aches and pains and wheezing are all gone (inflammation, the root cause of arthritis, asthma, etc., is down from lowering sugar and simple carbs) and I’ve lost 35 pounds since August.
      I feel free at last! Even when I do eat something simple carb or sugary (occasionally) and get cravings back, the fast of sleep gives me a fresh start in the morning. Here’s to craving-free you!

    • Reza

      Hi Kat
      Very interesting question!
      I agree with Cindy! I have lowered the amount of carbohydrate and go on ketosis every now and then (burning fat for fuel). After 3 to 4 weeks of minimizing my carbohydrate to 50 to 20 grams a day, I do not have that much of craving for sweets and I find even ketchup extremely sweet and not palatable. When you get your taste buds back, you would not be craving sweets biologically. You many still crave it physiologically though. Another thing Cindy mentioned is MCT oil, in fat coffee (Organic coffee + MCT oil grass-fed butter or ghee) helps with going on intermittent fasting and into ketosis easier. Mark David has some good articles regarding phycology of eating.

    • Stella Walker-Sharland

      There is a supplement called Chromium Piccolate, which will help to control the sugar cravings. If I eat a carb heavy meal I immediately have massive sugar /carb cravings.A few days on the supplement and I am no longer at the mercy of sugar cravings

    • betsyp

      It will take 3 days without sweets to get rid of the craving. Eat some nuts and seeds when you get a craving. Avoid all white things,i.e. bread, rice, potatoes. Avoid sodas and fruit drinks. I have read that pomegranate with live cultures is the only juice we should be drinking.

  • lynette mayo

    Why are your sites complicated, now l lost the one on fat causing disease !

    • Esteban Steve Perez

      Have you ever taken Shaklee Supplement Lynette?

      • lynette mayo

        Esteban Steve Perez: Thank you, l did, ABOUT 45 YEARS Ago ! ha ! I work my ass off online trying to finds supplements that have no ADDITIVES. Glad Dr.Perlmutter no longer uses them. Try to read on Dr.Rons Ultra Pure, about his take on Magnesium Sterate ! I think this information was the top PRIORITY on the Vitamin Summit, it was not?

  • ron

    Glycemic index
    The thing that promotes higher insulin levels is a high glycemic load, not a high glycemic index.
    The glycemic load is calculated by multiplying the glycemic index of a food by the amount of carbs in a 10 gram portion of the food.

  • Marilyn Perez

    For the last couple years I was pre-diabetic with a reading of 5.6 and 5.7. I have changed my diet since last August to be wheat free and gluten free. I now use brown rice and no sugar. Have a half hour walk each day. Now my blood sugar is 5.4 within the normal range finally. Am so happy. Have you heard of the 95E allergy test for the immune system.? Off of red meat and dairy too. Test showed I was sensitive to Almond milk so now use coconut milk. I use no gluten oats for porridge. Still have feet pain and fibro myalgia.
    Any ideas that I could follow? Thank you

    • Reza

      Hi Marilyn, I have read, patients with fibro myalgia had success with Dr. Terry Wahls’ Protocol: Which is very similar to Dr. Perlmutter recommendations. To simplify it, you should add nine serving of vegetable to your diet:

      3 cups (about one heaping plateful) of leafy green vegetables, such as kale, collards,
      3 cups of sulfur-rich vegetables, such as cabbage, broccoli, cauliflower, onions, garlic, mushrooms and asparagus
      3 cups of colorful vegetables and fruits berries, peaches, citrus, beets and carrots do.
      Dr. Perlmutter has been recommending also to add good fat and “clean” protein such as grass-fed meat and wild fish.
      Although brown rice has a medium GI, perhaps avoiding it, may give you some good results.
      I hope Dr. Perlmutter has time to respond to you.
      Good luck,


  • Kathleen Timothy Pastina

    Thank you fr perlmutter!! While caring for my parents , mom had Alzheimer’s, Dad had vascular dementia I researched and saw the connection between blood sugar levels and these diseases. I began by eliminating sugar … That’s all my folks ate.. Then I read your illuminating book! I felt empowered that I had more control over gene expression. Yoga ( I have just got certified) , aerobic exercise , low carb, high fat diet have yielded good results!! My last physical my HA1c 5.3 down from 5.6, glucose 84,homosysteine .7. C reactive .15 all other numbers optimal . Even my osteoporosis on last checkup had not gotten worse but stabilized. I still need to manage anxiety -stress but I am a different person today. Thank you for sounding the call that food is medicine and exercise the pill to avoid these devastating diseases.

  • beatrice nordberg

    As a former Diabetes Nurse Specialist I am especially interested in the connection of hyperinsulinemia and A.Desease. I am 85, but check my BS with a meter, especially to find out which particular foods elevate my BS, when and for how long. I strongly believe in compressed morbidity and will keep it up. Thank you Dr. Perlmutter for showing me the way.

    • Lynn Dell

      Compressed morbidity. Is that what Dr. Kenneth Cooper meant by “squaring the curve?” IOW, live healthy very long and pass after a precipitous, relatively rapid decline? PS – I check my blood glucose levels faithfully as well.

  • Debbie

    I’ve had HPA axis (adrenal fatigue) for almost 3 years now. 30 years ago I had a brain aneurism. Before that, at 15 I had my first one in the same place. The second time it was surgically repaired. I’ve been trying to eat high good fats, moderate protein and one meal a day. But just continue to gain weight. I’m seeing a naturopath regularly, taking tons of supplements. I’ve Been doing similar to atkins off and on (except when no fat craze 2 as on – gained 30 poinds) for 46 years now. Then I got hit with AF and NOTHING works for me. Help!!!?

    • Elizabeth C

      Hi Debbie,
      I have a similar medical history with traumatic ABI, long term MCA aneurysm, HPA axis injury and chronic fatigue with large weight gain (>80 lb fluid) -following long acting opiate therapy after MCA aneurysm clipping – brain surgery,
      This opiates apparently shut down my autonomic nervous system, affected my blood pressure giving me orthostatic intolerance progressing also to to very high BP spikes with tachycardia. I used Dr Stephen Sinatra’s Awesome Foursome to support my heart on a mitochondrial level, graduated compression garments, various supplements,and a ketogenic diet until a massive untreated oral infection was dealt with. Began to lose the fluid and still recovering adding in Dr Sarah Myhill’s CFS protocol–on line. and various other physical therapies.

      Where there is life there is hope… persevere .

      Elizabeth C

  • hpesoj

    I have two questions – 1. Are you implying that someone who already has pretty significant cognitive decline from Alzheimer’s or dementia could benefit from changing their diet – isn’t it too late by then? 2. My father, who now has Alzheimer’s/dementia, was a physician and always very athletic, exercised, never overweight but had a sweet tooth plus a habit of going for long periods without food then eating a huge meal at the end of the day. For someone like him, how much could changing the way he ate have helped vs. how much of this is genetic? Thank you.

  • Mary

    Make sure YOUR B12 levels are in a healthful range. Metformin and lots of other drugs will deplete your levels.
    B12 deficiency can lead to a very painful death if levels get too low.
    Go to youtube and look it up. You will find numerous who are seriously injured by this undiagnosed deficiency since it was years before it was found and correctly diagnosed.

  • Reza

    Hi Dr. Perlmutter, Thank you so very much for your outstanding effort to educate people regarding the fact that we are not victim of our genetics necessary, and we can turn the table if we understand the environmental factors such as “food”, “stress” and so forth, and use them to serve us.

    I have some questions and wondering if your bring them up in your interview with Dr. Schilling:

    What is the optimum level of insulin to prevent Diabetes II; consequently Dementia? Would that level be different for the patients already struggling with the disease in comparison to people who are preventing it?

    How many grams of carb intake is considered healthy and preventative in comparison to people who are already struggling with Diabetes II and Dementia?

    I understand one size would not fit all, but what would be a general guideline for the carb intake? Is ketogenic diet 50 grams good enough or one should go lower than that?


  • Krissalee85

    Hi Dr. Perlmutter,
    I loved Grain Brain and have been following your diet recommendations for a year. Recently I found out that I have a double copy of the Apoe4, the gene connected to Alzheimer’s. This gene is involved with poor fat metabolism. I was told to eat a low fat and high carb diet because of this. This goes against your advice in Grain Brain. What do you think people with the Apoe4 gene should do about diet? On a side note, I had a glioneuronal tumor in my hippocampus and had most of my hippocampus removed to get the tumor out. Could this reduce my chance of developing Alzheimer’s since the disease forms in the hippocampus?

  • Paul Sober

    There have been some studies that moringa may protect against diabetes. http://amzn.to/1Tc3wWv

  • Tim

    A 6 hour GTT I have heard is the BEST test because it also shows in the 4th hour whether you have hypoglycimia (a lower 4th hour glucose # (crash) than the starting “fasting” glucose #???

  • joanna

    I have read both Dr Perlmutters books & have been eating a very low carb diet now for several years. I found that fruit was a big culprit in raising my blood sugar & I actually did buy the glucose meter to test & confirm that. It came about because whereas for my husband eating say, an apple, would fill a gap between meals, for me, I just got even more hungry!
    So now I don’t eat fruit or suar ( except for the occasional treat), but I eat loads of green leafy vegetables, kimchi, meat, eggs, cream all as natural, not processed products and I feel great. I do not eat bread, rice, pasta, potatoes or starchy vegetables. I also take lots of exercise especially trail running, cycling & swimming.
    I find that it all keeps me very slim, energetic and feeling good. I am 66 years old and recently came 1st in my category in a 10k trail run, but even better, came 7th in the category of Women aged 40+!

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  • Yvonne Forsman

    Dale Bredesen, MD, has a lecture on Alzheimer’s. The Cleveland Clinic has a treatment now, and it is working, I listened to his webinar last night. https://www.functionalmedicine.org/

  • Debbie Harper

    I have just finished listening to a video talking about “dendrites” and their role in memory recall and that the simple daily introduction of brain enhancing exercises has a major role in reversing Alzheimer’s. Patients are experiencing improvement in memory function in as little as seven days by repeatedly using “brain exercising techniques” to improve dendrite function. Is it true that dendrites resemble frizzled dried up branches in Alzheimer’s patients? And that brain enhancing exercises do have a positive effect on dendrite function and thereby reduce the symptoms of Alzheimer’s? Thank you for introducing me to Dr Schilling and her work in connecting the critical role of normal insulin levels and optimal brain function for Alzheimer’s sufferers. As usual another fascinatingly informative interview. I’m so glad I found you.

  • Lifematters

    as the sister of a dear one with early onset Alzheimer’s my understanding has been that it has been MEAT causing a more significant spike in unsulin….and as the major influencing factor relating to diet/diabetes…and the culprit indicated in so many other chronic diseases.. not carbohydrate! Never in the history of man have we as a species consumed so much meat and other animal protein..along with refined and processed foods and minimal physical activity as the norm.. Hence the increase in so many lifestyle related diseases.
    Why is it that a whole foods plant based diet shows such widespread success in reversing diabetes (and we must mention Heart Disease, the only way of life acting that shows indisputable evidence same)

    Billions of Asians with a traditionally high grain intake thriving for centuries now not as they adapt the Wests animal centric diets…..

  • Nancy Young

    In AU there has been noted results with recovery from Alzheimer’s using ultrasound at certain frequencies on the brain.
    If I remember the article, ultrasound helps break up built up matter that blocks neural pathways.
    This is
    off topic, but there has to be more to the contributing factors of Alzheimer’s than insulin.

  • Dottie Nash

    In my 30’s, I cut out sugar, white flour and table salt because of hearing a naturopath talk about the dangers and because I had a lot of diabetes in my ancestors. Now at 80, I am particularly concerned about Altzheimers. My daughter is 37 with Down Syndrome. Her chances of getting Altzheimers are about 10 times higher than mine. So I have had her on a low carb diet,too. I’m so thankful for the info about the relation between Diabetes and Altzheimers! I have had pre-diabetes on my lab tests but my doctor has never suggested anything to lower that score. I will drop the higher glycemic vegetables and see if that brings it down. Any other suggestions?

    • Dottie Nash

      Thanks for your reply, Kristrina. I am doing much of what you suggested. the apple cider vinegar and fermented foods and will continue with low protein & include more fish. It’s nice to know I am on the right track.

  • fermin

    I can tell if you have any reference on the toxicity of aluminum silicate used as a thickener in some food products

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