Improvement in Alzheimer's

· Blog

Last week we shared that Dr. Dean Ornish was doing a study on a Whole Food Plant Based (WFPB) diet's effect on the progression of Alzheimer's Disease. It has been published in a leading Alzheimer's Translational Research Journal and it shows significant improvement in mental cognition and function after 20 weeks of eating a WFPB diet with patients diagnosed with early stage Alzheimer's.

That's just 5 months of eating WFPB and people were finding their cognitive function being restored after decline.

This was a controlled study and showed that 70% of the patients who ate whole food plant based had stabilized or improved. Interestingly, those who didn't eat whole food plant based continued to decline.

Today we'll share another video from Dr. Greger on Dr. Ornish's research that points out that the significance of these findings is not only statistical, but also has impact on patient's lives in remarkable ways.

Join us to hear more.

We love that last statement on the video that "Biopharma companies have invested billions of dollars in the effort to find medications to treat the disease, but only two Alzheimer's drugs have been approved in the past 20 years - one of which was recently taken off the market, and the other is minimally effective and extremely expensive and often has serious side effects such as brain swelling or bleeding into the brain.

In contrast, the intensive lifestyle changes implemented in this study have been shown to improve cognition and function, at a fraction of the cost - and the only side effects are positive ones."

The recipe this week is a Thai Noodle Medley. Full of veggies, it fits the WFPB model to a "T". Give it a try. All the recipes on our website support the body to thrive.

To your Amazing Health,
Connie and Bill

broken image

Thai Noodle Medley (Serves 4)

  • 1 medium onion, cut in half moons
  • 3-inch piece of peeled fresh ginger, minced
  • 4 cups mushrooms, sliced in pieces (7 large mushrooms)
  • 3 carrots, cut into matchsticks
  • ½ red pepper, cut into matchsticks
  • 1 bunch green onions, sliced in thin diagonals
  • 4-6 bunches of Bok Choy, chop stems finely and leaves into medium pieces
  • Cilantro or Parsley, chopped for garnish
  • 1 lime, juiced for garnish
  • 6-8 cups low sodium vegetable stock
  • Ground black pepper to taste
  • 1/8 teaspoon red pepper flakes or Mrs. Dash Extra Spicy
  • Ramen noodles (4 cakes)

In a large pan, add 1 cup of vegetable stock, onions and ginger. Let cook on medium until onion is soft.

Add remaining vegetable stock, carrots, mushrooms and red pepper. Cook until soft, 15 to 20 minutes.

While veggies are cooking, in a medium saucepan boil enough water to cover the Ramen, (approximately 6 cups). When water boils, add Ramen and cook until soft (3 – 4 minutes). Use a fork to help separate the noodles as they cook. Pour noodles and water into a colander to drain. Add drained noodles to each bowl.

When carrots are soft, add the green onions, Bok Choy, black pepper and red pepper flakes. Let cook until soft, approximately 5 minutes.

Add the soup over the noodles and garnish with cilantro or parsley and lime juice before serving.