Alzheimer's Disease concerns many people today. We've all heard stories or seen people deteriorate seriously as they age. Some to where they don't recognize their own children. That's a scary picture.
And the position in the mainstream medical field is that it's incurable and the best we can do is maybe slow down the progression. Even the Alzheimer's drug is controversial as to it's effectiveness (with a $56,000 annual cost) and, according to Dr. Greger, with a one in three chance of your brain swelling or bleeding as a side effect.
Well, there's good news on the horizon. Dr. Dean Ornish is doing research on Alzheimer's and a Whole Food Plant Based (WFPB) diet. He's seeing significant results with people who switch to WFPB meals regaining cognitive function and memory. And the more they comply with the diet, that is, the more WFPB they eat, the better the results.
Even though it may not be curable, Dr. Ornish is showing that it may be preventable. What great news!
Join us to hear more.
Isn't that interesting how similar the plaque in the brain that's associated with Alzheimer's is to the plaque in the arteries of the heart that's associated with heart disease? And there is little doubt anymore that heart disease is not just preventable with a WFPB diet, but curable. Will Alzheimer's follow that path as well?
The other thing we found interesting to hear about was the role the Alzheimer's gene plays. It's true that a gene has been identified that can influence a greater possibility of getting Alzheimer's, but like Dr. Greger said, the gene loads the gun, but it's diet and lifestyle that pulls the trigger.
Having the gene does not mean you'll get Alzheimer's. With a healthy, WFPB diet, the effect of having the gene can be alleviated. It's looking like, even though Alzheimer's may not be curable, it could be preventable with a WFPB diet.
We had a client in Edmonton who had been diagnosed with Alzheimer's and had become quite moody and at times aggressive. After several months of changing to WFPB, she went from being angry each time she came to see us, to wanting to give us a hug. Her cognitive function wasn't restored completely, but she went from someone you didn't want to be in the room with to being delightful during the months that we saw her.
If you would like to listen to the entire 9-minute video with Dr. Greger talking about this, click here.
The recipe this week is a Pineapple Cucumber Salad. Very refreshing and quick to make with only 4 ingredients. And I ate the leftovers for breakfast the next day that I thought tasted even better.
To your Amazing Health,
Connie and Bill
Pineapple Cucumber Salad (Serves 2-4) *Adapted from Forks Over Knives
- 1 medium pineapple, peeled and cored (about 2 lbs.) or use frozen pineapple
- 3 cups thinly sliced cucumbers
- ¼ cup fresh mint, finely chopped
- Ground black pepper to taste
Cut pineapple into 1 x 1-inch cubes. Mix with cucumber and mint.
Add freshly ground black pepper.
Serve on a bed of broken lettuce.