Archive for June, 2014
Once you get interested in natural health, it’s amazing how you’re always discovering that some simple, everyday food can prevent dreaded diseases for which high-tech medicine has no answers.
Dr. Thomas Shea and his team at the Centre for Cellular Neurobiology, University of Massachusetts, have spent the last ten years conducting research on the benefits to the brain of drinking one type of fruit juice.
Encouraged by his findings, Dr. Shea concludes that “regular consumption …. can not only help to keep one’s mind functioning at its best, but may also be able to delay key aspects of Alzheimer’s disease.”
What is this drink and is why is Dr Shea so enthusiastic?
Let’s find out.
The Ancient Memory-Boosting
Secret of Chinese Emperors
A note from Lee Euler
Our best-selling book Awakening from Alzheimer’s featured an ancient Chinese secret for boosting memory. Now I’m happy to tell you we have a recommended source for this supplement if you wish to try it.
I’ve been taking it myself, and I can feel the results. I’m thinking faster and more clearly than I have in years. This is definitely not one of the supplements where you take it and “nothing happens.”
So, what is this stuff? In ancient China, the emperor was believed to be the son of heaven. One of the perks of the job was that he was the only one allowed to eat a certain medicinal mushroom that was said to give him “nerves of steel and the memory of a lion.”
Now modern science has confirmed this mushroom’s remarkable benefits. If you’d like to reap the benefits for yourself click here now…
Apple Juice Packs A Powerful Punch
In a series of tests using a mouse model, apple juice was found to be highly beneficial in protecting the brain and modifying processes linked to Alzheimer’s risk. The benefits were many. . .
Benefit No. 1: Powerful Antioxidant properties
The researchers found reduced brain cell damage from free radicals and a significant improvement in cognitive-related performance in mice that drank the human equivalent of two to three eight ounce glasses a day for a month.
Benefit No. 2: Reduces destructive amyloid beta protein
Mice drinking the equivalent of two glasses of apple juice per day for a month produced less amyloid beta, the protein fragment that forms the senile plaques commonly found in brains of Alzheimer’s patients. Apple juice seems to make the protein less toxic and also suppresses the overexpression of a protein called presenilin-1, which is linked to the production of amyloid beta.
Benefit No. 3: Increases production of acetylcholine
This is a key neurotransmitter required for learning, language comprehension and immediate memory. In those with Alzheimer’s, acetylcholine levels fall sharply, causing serious mental decline. Most drugs for Alzheimer’s focus on raising levels of this vital biochemical to improve memory.
In the study, mice were fed either a standard diet, a nutritionally-deficient diet, or a nutritionally-deficient diet supplemented with apple juice concentrate added to their drinking water. Only the supplemented group had stepped-up production of acetylcholine in their brain cells. These same mice also performed far better on maze tests used for assessing speed and accuracy on learning and memory tasks.
Dr Shea commented that “It was surprising how the animals on the apple-enhanced diets actually did a superior job on the maze tests than those not on the supplemented diet.”
Benefit No. 4: Positive effect on mood
In the group’s first study involving humans, they added two four ounce glasses of apple juice to the normal diet of 21 patients who were suffering moderate to severe dementia. This slight change in their eating habits lasted one month. The result was a 27% improvement in behavioral and psychological symptoms in areas relating to agitation, anxiety and delusion.
When It Comes to Apple Juice,
Cloudy is Better Than Clear
A team of researchers from Poland wanted to find out whether there was a significant difference in the health properties of cloudy versus clear apple juice. They discovered that the cloudy variety has four times the amount of polyphenols – plant chemicals with antioxidant activity.
And a German research team found much greater levels of procyanidins, another class of plant chemicals that have positive impacts on health.
So choose the cloudy variety for maximum benefit.
The studies I just cited confirm findings we discussed in Issue #58, which highlighted the benefits of eating the whole apple. If you have a good memory (eat your apples!) you may recall that those researchers believe the benefits are largely due to quercetins. The peel of the apple is especially rich in quercetins, so you don’t want to peel your apple. You can also take quercetin as a tablet or capsule.
If you choose to eat the fruit or drink the juice – as I recommend — keep in mind that apples are among the most heavily sprayed, most pesticide-contaminated crops, so do make sure you choose organic!
One study showed that organic apples had 79% more quercetin than did conventionally grown apples. So with organic apples you not only avoid the poisons, you also get more of the nutrients.
Lee Euler, Publisher
If you’re like many Americans, much of your day is spent with your fingers on a keyboard — texting on your phone or typing on a computer. But there’s an alternative way of communicating many of those same thoughts that uses more of your brain, boosts your ability to learn, and may improve your intellect.
It’s that old-fashioned practice called handwriting. Let’s see what it can do for us.
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According to researcher Anne Mangen at the University of Stavanger’s Reading Center in Norway, when you always bypass pen and paper and head for a keyboard, you neglect valuable sensory input that can add texture to your experiences and learning.
Mangen says that writing with a pen or pencil provides the brain with feedback from your movements and the sense of touching your writing instrument and paper. Her research suggests that, to your brain, handwriting is a much different process than what occurs when your fingers dance over a keyboard.
A study by Mangen and neurophysiologist Jean-Luc Velay at the University of Marseille in France shows that when you recognize information you’ve learned with handwriting, a different part of the brain ignites into action compared to its response when you’re dealing with information you’ve learned on a keyboard. i
Writing by hand creates a motor memory in the sensorimotor section of the brain. That motor memory enhances recognition and memory. Mangen says this means the sensorimotor system improves your visual recognition when you read.
Granted, It’s More Work
The fact that writing by hand can be laborious and take more time than tapping out sentences on a keyboard may be the very reason it boosts the learning process, adds Mangen.
If you’re trying to learn new information, taking notes by hand and writing things with a pen on paper or in a notebook may help you grasp the subject matter better than typing on a computer.
The study of the process of adding the sensory information of touch to the learning and communication process is called “haptics.”
Mangen believes there has been too little research into how haptics affect education and how we learn new concepts.
“The sensorimotor component forms an integral part of training for beginners, and in special education for people with learning difficulties. But there is little awareness and understanding of the importance of handwriting to the learning process, beyond that of writing itself,” she says.
Paleo Learning Tools
You can think of using handwriting and touch to aid your learning processes as a kind of paleo learning tool. It harks back to the ways in which humans evolved to understand the world we live in. All of the senses were involved.
“Our bodies are designed to interact with the world which surrounds us. We are living creatures, geared toward using physical objects — be it a book, a keyboard or a pen — to perform certain tasks,” she says.
So if you want to get your brain working closer to full capacity, step away from the computer, put down the cell phone and try putting pen to paper. Some of your brain’s neglected neurons will be happy to help.
Lee Euler, Publisher
In the last few months, yet another industrial chemical has been getting heat. New studies link it to hormone disruption, skin lesions, memory loss and neurological development disorders—to name a few.
And it’s not just found in plastics and couch cushions … this hormone-disrupting chemical can be found in children’s products and one out of ten sports drinks and sodas in the U.S., despite being banned from food in Japan and Europe.
Read on to find out what it is … and how to avoid it.
3 Toxic Snack Foods
In a world where you’re always on the go, it can be difficult to prepare yourself a snack that is wholesome from home before you go and put in your purse or desk at work.
Snacking can be a part of healthy diet plan and can help you achieve optimal energy levels throughout the day while keeping your blood sugar levels more stabilized, but, if you’re not careful with the snack choices you’re choosing, you could be doing far more harm than good.
Here are three toxic snack foods:
- Processed Cheese
- Chips and Crackers
- Energy Bars
Click here to find out why you need to eliminate them from your diet immediately!!!
Brominated vegetable oil (BVO) has been found building up in human bone, muscle and organ tissues.
The “vegetable oil” part may sound benign and healthy, but don’t be fooled. BVO is anything but natural. It contains bromine, a heavy molecule in the same family as chlorine, fluorine and iodine.
When bromine enters the body, it competes for iodine receptors in the cells … potentially causing iodine deficiency, thyroid disruption, autoimmune disease and cancer.
BVO was originally patented as a flame retardant. It’s added to plastics in foam furniture cushions, children’s clothes and products, and some electronics to keep them safe from fire.
Studies since the late 1970s have linked the chemical to brain development and hormonal problems such as fertility issues and early onset of puberty. Other known symptoms of bromine toxicity include halogen acne, another type of skin eruption called bromoderma, swollen hands, headaches, fatigue, loss of muscle coordination and memory loss.
Even worse, BVO has been used in sodas, as well as in energy drinks and sports drinks from the time these products were first introduced.
BVO in 10% of sodas, sports drinks and cocktail mixes
As if you needed another good reason to stop drinking processed beverages…
BVO is most commonly found in grapefruit, orange and citrus-flavored sports drinks, energy drinks and sodas. It’s also in some pre-mixed cocktails.
The purpose is to prevent the ingredients from separating. Citrus flavors are created with dense essential oils that, like other oils, naturally don’t mix with water. BVO binds the citrus oils, making them distribute evenly through the drink rather than floating to the top.
Once again, we see makers of processed foods adding toxic chemicals to our food supply for foolish reasons.
Confusion from the FDA
Some companies and the FDA have chosen the “deny, deny, deny” route—claiming that BVO is safe at the regulated 15 parts per million. They contend it’s a hazard only if ingested in high quantities.
The original 15 ppm limit was determined in the early days of soda (with very “thin, outdated” data). In those days, a soda was a treat that people enjoyed once in a while. These days, many people guzzle down three or four sodas a day. Soda consumption per person in the U.S. averages 45 gallons per year. Which I guess means someone is drinking 90 because I don’t drink it at all.
Sodas (and other BVO-laced products) have become part of the standard American diet, often abbreviated as SAD. There are multiple stories about people who have binged on soda—drinking between two and four liters at a time—and were taken to the emergency room with bromine toxicity.
You might think it would be rare for someone to drink that much, but it’s not. That’s just five 12oz cans of soda. And 85% of kids drink at least one soda per week—more likely one per day, if not more.
Plus, the FDA’s own Code of Federal Regulations lists brominated vegetable oil as “permitted on an interim basis”—and that “pending toxicological studies” are being done with reports submitted every six months.
Some sources say recommended intake has been on an “interim basis” since BVO’s introduction in the 1950s … and no such studies have been performed. (3)
Response from the beverage industry
The American Beverage Association is hiding behind the FDA’s ruling, saying the “conversation surrounding BVO is more sensational than substantive.”
There were several studies in the 1980s and 90s that showed BVO caused massive developmental defects, infertility, behavioral impairments and heart disease. (1,2)
I agree with toxicologist Charles Vorhees, of the Cincinnati Children’s Hospital Medical Center, who says, “Compounds like [BVO] that are in widespread use probably should be reexamined periodically with newer technologies to ensure there aren’t effects missed by prior methods.”
PepsiCo and Coca-Cola have committed to taking the ingredient out of all their drinks, following a petition circulated by consumers to demand its removal. The companies still insist the substance is safe.
Until new long-term studies are done, the best thing you can do is protect yourself. Besides looking at the ingredients label, you can tell if a drink has BVO by holding it up to the light. It’s BVO-positive if the liquid looks cloudy.
Lee Euler, Publisher
(1) Behavioral and reproductive effects of chronic developmental exposure to brominated vegetable oil in rats.
(2) Brominated vegetable oil myopathy: inhibition at multiple sites.
(3) FDA Code of Federal Regulations: BVO
Making the rounds is a remarkable new theory about the roots of Alzheimer’s disease. This personality-destroying condition may be caused by a microbe that actually invades the brain. And there’s more: The villainous microorganism predates the appearance of humans on the earth.
Analyses of the brains of people who died of Alzheimer’s shows nearly all of them have been infected by spirochetes, a specialized type of bacteria that not only can pass from ticks to humans and lead to Lyme disease but also includes varieties that cause gum disease.i
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At the same time, when scientists at the University of Oregon inspected the remains of a tick that had been preserved in amber for more than 15 million years, they found evidence the tick was infected with spirochetes of the same type.ii
Which means the dinosaurs were probably often suffering from the same types of bacteria that cause so much misery today.
While research into how spirochetes might be linked to Alzheimer’s disease is still in its infancy, it is believed that when these bacteria enter the brain they can stimulate an inflammatory process. Inflammation is a tool the body uses to fight infection, but its end result is disruption of the brain’s neural networks – especially if the infection is chronic and never ends.
Researchers believe that the presence of the spirochetes in brain tissue calls into action immune cells called macrophages that are supposed to swallow up bacteria and hold them for destruction by other immune cells.
But in this process, it is thought, the macrophages become entangled in plaque formed by the spirochetes. This process injures brain cells which — in an effort to defend themselves — produce amyloid-beta protein, a substance that plays a role in fighting bacteria.
But, as you probably know, amyloid-beta buildup in the brain is also the hallmark of Alzheimer’s. As quantities of amyloid-beta accumulate, the protein forms clusters that adhere to receptors on nerve cells and interfere with their synaptic connections. By severing the connections between neurons, the amyloid-beta weakens memory and impairs thought processes.
Naturally, the mere mention of an infection connection has led some researchers to argue that antibiotics might prevent Alzheimer’s. But efforts to treat people suffering diseases like Lyme have shown that many chronic cases do not respond to antibiotic treatment.
I suspect we’re going to see studies in which Alzheimer’s patients are put on antibiotics. I also suspect the experiments will fail.
According to researcher Judith Miklossy, director of the International Alzheimer’s Research Center in Switzerland,”… the development of new therapies beyond the antibiotics available now are urgently needed. We need therapies that are more efficient with fewer side effects.” iii
Miklossy’s research shows that spirochetes in gum infections are often present in the brains of Alzheimer’s victims.iv
“To take care of our oral health is extremely important as it was shown that several types of oral spirochetes can be involved and can be found in the brain in Alzheimer’s disease” Miklossy warns. “So take care of your oral health, as oral spirochetes can get to the brain and cause dementia.”
Long-time readers of my publications already know that gum infections are linked to cancer, heart disease, diabetes AND dementia. This new theory points in the same direction.
To reduce your risk of spirochete infection:
- Take precautions against ticks. Don’t walk through tall grass in wooded areas. If you pick up a tick, remove it immediately.
- Floss and brush your teeth daily. Use an antibacterial mouthwash (preferably a natural one). Visit your dentist at least twice a year.
Spirochetes apparently have been making life miserable since the first humans.
According to researcher George Poinar, Jr., of Oregon State University, who found spirochetes in an ancient tick; the oldest documented case of Lyme disease is the Tyrolean iceman, the 5,300-year-old mummy found in a glacier in the Italian Alps.
“Before he was frozen in the glacier, the iceman was probably already in misery from Lyme disease,” Poinar says. “He had a lot of health problems and was really a mess.”
Lee Euler, Publisher
Stop eating it and you may feel better than
you’ve ever felt in your life!
Lauren had a history of mental illness that included severe depression, mania, suicidal thoughts and bipolar disorder.
After a certain blood test proved positive, she was put on a special diet. A few months later she was a new person. She had more energy, her mood improved and her depression lifted. Her thoughts were clear, sharp and focused.
Lauren is not alone. She suffers from what has been described as the most under-diagnosed condition in America, affecting as many as four people out of ten.
It’s a very serious health condition – and, like millions, you may have it without knowing it. On the other hand, it’s easy to cure and within months you could be feeling better than you’ve ever felt in your life. Here’s what I mean. . .
9 Proven Ways to
One of these 9 breakthroughs – an all-natural protein – melts away the brain-clogging mineral that triggers memory loss, dementia and Alzheimers. . .
And yet this Nobel Prize-winning discovery is still unknown to 99% of doctors.
That’s why I’d like to tell you about Carolyn. Click here to see how she reversed her Alzheimer’s without drugs – and in just a few weeks!
If you or someone you care about is suffering from memory loss, dementia or Alzheimer’s, then you know how cruel these diseases can be.
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Best of all, these solutions are available and being used successfully right now – even while most doctors still throw up their hands when it comes to memory loss, dementia and Alzheimer’s, using words like “hopeless” and “irreversible.”
It’s hard to believe, I know – so please click here to see how Carolyn reversed her Alzheimer’s with this remarkable discovery.
The Hidden Dangers of Gluten Sensitivity
Although she had no digestive or bowel issues and no food allergies, Lauren’s doctor suspected she might be sensitive to gluten, the sticky protein composite found in wheat and barley, and a host of food products. He was right. A gluten-free diet resolved her mental health issues.
Lauren was a patient of Dr. David Perlmutter, the renowned Florida neurologist who describes gluten as a “silent germ” and “modern poison” that can inflict lasting damage without your being aware of it.
That’s right. Your brain could be under attack right now. Yet you are totally oblivious to this because you may be symptom free – for now. But decades later you may develop dementia.
That’s why he describes gluten sensitivity as “one of the greatest and most under-recognized health threats to humanity.”
If you are gluten sensitive it may affect your mind in the form of anxiety, ataxia, brain fog, depression, migraines, seizures or cognitive decline. Then again you may have no mental symptoms at all.
Whether you have symptoms or not, according to Dr. Perlmutter, gluten sensitivity always affects the brain.
The big mistake people – and even doctors – make is to assume that being gluten sensitive means having celiac disease and the severe digestive problems that usually accompany it.
As Dr. Marios Hadjivassiliou, a professor of neurology, states, “gluten sensitivity can be primarily and at times exclusively, a neurological disease.”
And gastroenterologist Rodney Ford says that “evidence points to the nervous system as the prime site of gluten damage.”
Gluten is dangerous because it’s a prominent stimulator of inflammation. This in turn is at the heart of nearly all degenerative diseases. Gluten sensitivity increases the production of inflammatory cytokines that are pivotal players in neurodegenerative diseases, including Alzheimer’s.
But what has made the situation critical in recent years has been the hybridization of grains. Structural modifications have made gluten less tolerable than the gluten found in grains cultivated just a few decades ago.
People who are gluten sensitive can easily be diagnosed incorrectly with Alzheimer’s. This was reported by Israeli doctors who found that two women diagnosed with this type of dementia saw their memories return when they started eating a gluten-free diet. They had dementia, all right, but not Alzheimer’s disease. Their dementia was brought on by this food.
Like the Israeli doctors, Dr. Keith Josephs at the Mayo Clinic in Rochester, Minnesota, found that some elderly patients with dementia and cognitive decline were able to reverse their memory loss when gluten was removed from their diet.
“This is a big deal,” Josephs said. “It is almost unheard of to see a reversal in dementia or cognitive decline.”
Gluten is found not only in grains such as wheat, rye and barley, but also in seasonings, condiments, soups, sweeteners, ice cream, cheese spreads, even some nutritional supplements and pharmaceuticals. You certainly don’t think of these foods as wheat products but they often contain wheat. The only way to avoid it is to go on a gluten-free diet.
If you think you may be affected by gluten sensitivity or even if you are symptom free and in good health, it’s worth being tested. The most comprehensive marker of gluten sensitivity is called Cyrex Array 3. This is the test you should ask for.
You may then find, as so many others have, that going gluten-free turns out to be the wisest decision you could make to safeguard your memory and your mental health.
Lee Euler, Publisher