Archive for April, 2015

  • Decoding the Brain’s Hyper-Consciousness During a Near-Death Experience

    Every day, more than 11,000 Americans suffer cardiac arrest. Unless this catastrophe happens in a hospital, only about one in ten of those people survive.

    If you live through this type of life-threatening heart stoppage, you have a significant chance of going through what’s called a “near-death” experience.

    But what actually happens in the brain during near-death? Some people report their consciousness floats on the ceiling, above the fray, watching their own bodies as people try to revive them. Others see what they believe is a glimpse of heaven.

    Until recently, many scientists didn’t believe the brain was capable of conscious activity when the heart stops and the supply of oxygen and nutrients ceases. But it is, according to lab research. And that same research is pointing the way to improving your chances of surviving cardiac arrest.

    Continued below…

    A Message from Lee Euler

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    An animal study at the University of Michigan shows that right after the heart stops and blood flow halts, the brain’s conscious perception keeps going.1

    “This study, performed in animals, is the first dealing with what happens to the neurophysiological state of the dying brain,” says researcher Jimo Borjigin.

    According to the Michigan scientists, about 20 percent of the people who survive cardiac arrest report going through a near-death experience. These survivors say that what they see and feel are “realer than real.”

    “We reasoned that if near-death experience stems from brain activity, neural correlates of consciousness should be identifiable in humans or animals even after the cessation of cerebral blood flow,” Borjigin says.

    In fact, in the animals who were anesthetized and put into induced cardiac arrest, brain activity didn’t just continue, it spiked, reaching levels that were higher than normal.

    “But, we were surprised by the high levels of activity,” says researcher and anesthesiologist George Mashour. “In fact, at near-death, many known electrical signatures of consciousness exceeded levels found in the waking state, suggesting that the brain is capable of well-organized electrical activity during the early stage of clinical death.”

    Keeping the Heart Safe from the Brain

    The Michigan researchers have also discovered another unique brain event during near-death: When the heart stops, the brain’s system for communicating with the heart shifts into overdrive, sending desperate messages to the heart that may, in effect, be begging the heart to start up again.2

    “Despite the loss of consciousness and absence of signs of life, internally the brain exhibits sustained, organized activity and increased communication with the heart, which one may guess is an effort to save the heart,” says Borjigin.

    However, the brain’s panicked signals to the heart, begging it to get back to work, may boomerang. This neurological desperation further disrupts the heart’s ability to synchronize its own beat and makes it more vulnerable to ventricular fibrillation: The lower chambers of the heart begin to quiver and the heart cannot pump any blood. This state can lead to death.

    The brain’s terror resembles the movie scene where a cool-headed hero (the heart) is trying to save the day while a frenzied hostage (the brain) keeps distracting him.

    The researchers believe that if a way can be found to shut off those terrified signals from the brain to the heart, the heart would have a better chance of resuming its functions.

    As the Michigan scientists point out, many of the studies of cardiac arrest have focused on how to save the heart in order to save the brain. But the focus should be on how to save the heart from the brain.

  • Study Points toward Wearable Electric Gadgets that Improve Memory

    The old adage “put on your thinking cap” to improve the way your brain works may soon be a reasonable piece of advice for helping your memory.

    But the thinking cap of the future won’t just be a strange looking hat. It will hold electrical devices that stimulate your brain with electric currents.

    A study at the Northwestern University Feinberg School of Medicine shows it’s possible to modify memory by using a technique called transcranial magnetic stimulation (TMS), magnetic pulses generated next to the scalp that transfer electric current to the brain.

    “We show for the first time that you can specifically change memory functions of the brain in adults without surgery or drugs, which have not proven effective,” says researcher Joel Voss. “This noninvasive stimulation improves the ability to learn new things. It has tremendous potential for treating memory disorders.”

    I think it’s very exciting — keep reading. . .

    Continued below…

    9 Proven Ways to Reverse Alzheimer’s

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    Orchestrated Brain Activity

    The Northwestern research shows that memory involves the coordinated effort of several areas of the brain that work together with the hippocampus, a brain structure long known to take part in memory, learning activities and emotions.

    The researchers compare the concerted action of these brain parts to a symphony orchestra’s performance. In their view, applying electrical stimulation endows the brain with a more dynamic conductor, so to speak – an orchestra leader who elicits a more synchronous memory recital from the brain.

    “It’s like we replaced their normal conductor with Muti,” Voss says, referring to Riccardo Muti, the music director of the renowned Chicago Symphony Orchestra. “The brain regions played together better after the stimulation.”

    Voss thinks that TMS may eventually be used to treat schizophrenia. When you suffer from schizophrenia, your hippocampus fails to coordinate its activity in synchronization with other brain structures.

    While previously TMS has been found to cause functional brain changes that briefly boost performance on cognitive tests, the Northwestern research found that TMS can make longer lasting improvements – persisting at least 24 hours after stimulation.

    Going Deep

    Because of the structure of the brain, the hippocampus cannot be directly stimulated with TMS. It is located too far inside the brain to be directly affected by externally generated magnetic fields. But the researchers found a part of the brain near the skull that is tied into a dense network of connections to the hippocampus.

    Applying stimulation to this exterior area produces changes in the hippocampus.

    “I was astonished to see that it worked so specifically,” Voss notes.

    After this brain area is stimulated with magnetic fields, other parts of the brain that work together with the hippocampus display a high level of synchronicity that the researchers measured with MRI (magnetic resonance imagery).

    The increased coordination is directly linked to an improved ability to memorize new information.

    Brain Variations

    The researchers think that TMS has great therapeutic potential without undesirable side effects. “No medication could be as specific as TMS for these memory networks,” says researcher Jane Wang. “There are a lot of different targets and it’s not easy to come up with any one receptor that’s involved in memory.”

    Voss cautions that more research is needed to figure out how the technique can help people with serious memory problems.

    “But,” he adds, “for a person with brain damage or a memory disorder, those networks are disrupted so even a small change could translate into gains in their function.”

  • This Popular Way to Cook Food May be Setting You Up for Alzheimer’s

    Imagine the perfect hamburger …

    A well-done patty on a golden toasted bun with grilled onions and all the fixin’s … a side of French fries … and a beer to go with.

    It’s the perfect American barbeque.

    The only problem?

    It’s absolutely toxic to your body. And not just because of red meat’s statistical link to some kinds of cancers, or the inflammatory, colon-destroying gluten. No, there’s something else at work. . .

    Continued below…

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    A wide body of research is showing that, when cooked in a particular way, all of these foods bring a certain toxin into the body that becomes pervasive at the cellular level.

    And recent studies from the Icahn School of Medicine in New York have confirmed that this toxin is a precursor of cognitive impairment and exacerbates the sticky plaques characteristic of Alzheimer’s disease.

    For the Risk of Disease,
    Ask How Many Degrees

    The danger occurs between 284° and 329° Fahrenheit.

    In culinary and biochemical terms, these temperatures bring on a process called glycation … or the Maillard reaction, named after its discoverer, French chemist Louis-Camille Maillard.

    It’s one of the reasons “browned” food tastes the way it tastes.

    Browning occurs when the amino acids in a food react with its sugars, forming a complex mixture of molecules that both create the brown color and the food’s distinctive cooked flavor.

    Foods like golden-brown crusts on bread, roasted barley in beer, or a well-done burger are all examples.

    The only problem?

    The process also creates advanced glycation end products (AGEs), also known as glycotoxins.

    As you may have already guessed, anything with “toxin” in it can’t be particularly good for you … and it’s no coincidence that its acronym spells age.

    Glycotoxins Build Up in the Body

    I’m not surprised at these findings because it’s been known for a long time that AGEs are linked to cancer. As the editor of not only this newsletter but also a newsletter on alternative cancer treatments, I’ve learned that dementia and cancer – as well as diabetes, heart disease and arthritis – often share common causes. Time and again, we find that what causes one of these problems causes the others, too.

    Glycotoxins and their effect on the body have been widely studied, dating back to at least 1997, if not earlier. Scientists know our bodies create them naturally at low levels, so you do have a way to deal with and eliminate them … but the excess toxins created by both cooked foods and environmental sources overwhelm the body’s elimination process and lead to build-up over time.

    It gets worse.

    Almost every single cell in the body, including epithelial cells (i.e. the linings of veins, arteries, and your intestines), smooth muscle, and tissue cells … basically everything except your bones … contain receptors for advanced glycation end products (or RAGEs.)

    Because of their “universal” binding, they’ve been implicated in nearly every chronic or degenerative disease — including atherosclerosis, kidney disease, diabetes, multiple sclerosis, and Alzheimer’s disease.

    AGEs cause damage by chemically “cross-linking” cells to one another … that is, causing them to melt together, create intracellular damage and eventually cell death. This causes rapid aging of the affected tissue.

    Even worse, glycotoxins also activate NF-kB, a factor known to control several genes involved in inflammation — which we know has a direct relationship with chronic disease, degeneration, cancer, and Alzheimer’s.1

    It Always Comes Back to Inflammation …

    A recently published study from the Icahn School of Medicine in Mt. Sinai, New York, confirmed five essential points in an animal model:

    1. Eating foods high in AGEs increases the body’s levels.

    2. The glycotoxins are taken up into the brain, despite the blood-brain barrier.

    3. They then cause problems with cognitive and motor function, and create metabolic syndrome where it previously did not exist.

    4. Mice developed amyloid-beta plaques.

    5. The AGEs amplified the inflammation of those plaques, and promoted their accumulation even further.

    That’s not all …

    The researchers also found that high levels of glycotoxins suppressed sirtuin-1, a gene important for regulating neuronal, immune, and endocrine function. People with diabetes and neural degeneration have been shown to have suppressed SIRT-1 … and high levels of AGEs, too.

    But, the animal model wasn’t the last of it.

    Taking their research to the next level, the Icahn team then did a clinical study of healthy people over 60 to see how blood serum levels of glycotoxins affected cognitive function, SIRT-1, and diabetic symptoms.

    After just nine months of observation, those with high AGE levels in their blood showed cognitive decline, SIRT-1 suppression, and signs of insulin resistance.2

    It’s truly shocking how fast these toxins move. In just nine months, they created a significant, measurable difference in mental, genetic, and vascular function.

    Reducing Intake of Glycotoxins

    The authors also note that SIRT-1 deficiency is preventable and reversible by reducing AGEs, as confirmed in the same group’s previous animal studies.3

    “More research needs to be done to discover the exact connection of food AGEs to metabolic and neurologic disorders,” said study author Dr. Helen Vlassara. “The new findings again emphasize the importance of not just what we eat, but also how we prepare what we eat. By cutting AGEs, we bolster the body’s own natural defenses against Alzheimer’s and diabetes.”4

    This is just more proof that the Western diet is practically a promise of chronic disease and accelerated aging.

    Other food-derived glycotoxins can be found in roasted coffee or peanuts, seared steaks, and even chocolate. Any time food turns from “uncooked” to brown or golden, you’re creating AGEs … and your body can tell.

    Simply cooking foods by boiling, stewing, or even microwaving … rather than grilling, broiling, or frying … will help reduce a significant amount of dietary AGEs you take in. High temperatures are what generate these damaging substances.

    Studies have also found that acetyl-l-carnitine taken with alpha-lipoic acid (ALA), taurine (TAU), vitamins C, B1, B3, B6, E (TOC) prevents AGE formation in the body.5,6,7

    I’ll keep you up to date as more findings come out.


    Best Regards,

    Lee Euler



    i Circulating glycotoxins and dietary advanced glycation endproducts: two links to inflammatory response, oxidative stress, and aging
    ii Oral glycotoxins are a modifiable cause of dementia and the metabolic syndrome in mice and humans.
    iii Oral advanced glycation endproducts (AGEs) promote insulin resistance and diabetes by depleting the antioxidant defenses AGE receptor-1 and sirtuin 1.
    iv Eating grilled meat ‘increases risk of Alzheimer’s and diabetes.’
    v Involvement of PI3K/PKG/ERK1/2 signaling pathways in cortical neurons to trigger protection by co-treatment of acetyl-L-carnitine and α-lipoic acid against HNE-mediated oxidative stress and neurotoxicity: Implications for Alzheimer’s disease
    vi Taurine prevents collagen abnormalities in high fructose-fed rats.
    vii Inhibition of protein glycation and advanced glycation end products by ascorbic acid and other vitamins and nutrients
  • How Choosing the Right Colors Can Keep Your Brain Healthy

    A family of red, orange, blue and purple pigments — produced by plants to help them resist environmental hazards — possesses enormous benefits for human health. These colorful plant nutrients have been documented to protect against cancer, heart disease, diabetes, infectious diseases, and more.

    And over the last decade it’s become clear that such colorful plant foods are also neuro-protective, offering resistance against Alzheimer’s and Parkinson’s disease.

    This group of phytochemicals is called anthocyanins. Here’s just a taste of what they can do for you. . .

    Continued below…

    This “Forbidden” Food

    Super-Charges Your Brain

    It’s being called a “silent epidemic”. . .

    A brain health crisis already growing faster than Alzheimer’s disease or dementia. . .and affecting the memory and cognitive ability of Americans as young as 40.

    Over the next decade, the U.S. government will spend more than $3 billion to study this threat. Yet for millions of young and middle-aged adults, this research may come too late.

    And you know what? They don’t need to spend the $3 billion because the major cause of memory loss has already been identified. Yet almost no one knows about it.

    Millions of people are losing their memories and seeing their brain health go downhill because nine out of ten of us don’t consume enough of a vital nutrient. . .

    . . .and the reason we don’t get enough of this nutrient is that doctors tell us NOT to eat the foods that happen be richest in this “missing ingredient for good brain health”!!

    That’s right, the very food you need most for memory and cognitive health is a forbidden food!

    It’s a national scandal. . . but it’s also an opportunity for you to save your brain and improve your memory like you wouldn’t believe. . .

    Click here and I’ll tell you the full story. . .


    Protection against Parkinson’s disease

    Anthocyanins are one of six categories of plant chemicals called flavonoids. The anthocyanins – together with another category called flavonols – are considered to be the most important when it comes to brain health.

    A large study involving 130,000 men and women over a 22 year period found that men who consumed the most flavonoids enjoyed a 40% reduced risk of developing Parkinson’s disease compared to those who consumed the least.

    There was no such relationship for women. However when the anthocyanin category of flavonoids was examined, both men and women had a lower risk of developing the brain disease.

    Lead scientist Xiang Gao, M.D., Ph.D., said “…our findings suggest that a sub-class of flavonoids called anthocyanins may have neuroprotective effects.”

    The brain-protecting power of blueberries

    Anthocyanins give a deep rich color to many fruits and vegetables but are particularly abundant in berries. The most researched of these so far are blueberries.

    Many laboratory and animal studies demonstrate that blueberries have cognitive benefits, protect against memory decline and can reduce amyloid-beta brain plaques. The first human trial in older adults at a greater risk of dementia confirmed that blueberries improve memory.

    The researchers said the anthocyanins in blueberries “have antioxidant and anti-inflammatory effects. In addition, anthocyanins have been associated with increased neuronal signaling in the brain centers mediating memory functions as well as improved glucose disposal, benefits that would be expected to mitigate neurodegeneration.”

    It’s been shown that after a person drinks blueberry juice, the anthocyanins are found in the hippocampus and neocortex, which are regions of the brain essential for cognitive function.

    In a rodent study the anthocyanins in blueberries not only enhanced spatial memory but increased brain-derived neurotrophic factor (BDNF) in the hippocampus. BDNF has been described as the fountain of youth for the brain, creating new neurons, promoting new connections and maintaining healthy cognitive function.

    The brain-protecting power of blueberries

    Anthocyanins give a deep rich color to many fruits and vegetables but are particularly abundant in berries. The most researched of these so far are blueberries.

    Many laboratory and animal studies demonstrate that blueberries have cognitive benefits, protect against memory decline and can reduce amyloid-beta brain plaques. The first human trial in older adults at a greater risk of dementia confirmed that blueberries improve memory.

    The researchers said the anthocyanins in blueberries “have antioxidant and anti-inflammatory effects. In addition, anthocyanins have been associated with increased neuronal signaling in the brain centers mediating memory functions as well as improved glucose disposal, benefits that would be expected to mitigate neurodegeneration.”

    It’s been shown that after a person drinks blueberry juice, the anthocyanins are found in the hippocampus and neocortex, which are regions of the brain essential for cognitive function.

    In a rodent study the anthocyanins in blueberries not only enhanced spatial memory but increased brain-derived neurotrophic factor (BDNF) in the hippocampus. BDNF has been described as the fountain of youth for the brain, creating new neurons, promoting new connections and maintaining healthy cognitive function.

    Many anthocyanin-rich foods to choose from

    It’s not all about blueberries. A number of other foods are now under investigation for their brain health properties.

    Açai: These berries are known to have strong antioxidant properties thanks to high levels of anthocyanins. Rodent studies show that açai protects all areas of the brain from free radical damage and helps with ‘neuronal housekeeping’ by digesting and recycling damaged proteins.

    Black Soybean: Cyanidin-3-glucoside is the most powerful of nine anthocyanins found in the seed coat of Cheongja 3, a selectively bred strain of black soybean. Researchers found them to have brain neuroprotective effects against free radicals. They described their study as significant because “this is the first report indicating potent health benefits of black soybean seed coat anthocyanins in neuroprotection.”

    Strawberry: A diet high in strawberries protected rodents from age-related deficits in memory and learning, and a human study that looked at the diets of 16,000 participants over the age of 70 during a 20-year period concluded that “greater intakes of anthocyanins and total flavonoids were associated with slower rates of cognitive decline.” The researchers found the most benefit came from eating strawberries and blueberries.

    Blackcurrant: This fruit is especially rich in anthocyanins. Dr Derek Stewart from Scotland compared 20 fruits and found blackcurrants came out top in terms of antioxidant power. New Zealand researchers discovered in the laboratory that the anthocyanins in blackcurrants protect against Alzheimer’s. Co-researcher Dr James Joseph said, “I am confident the Alzheimer’s protective effect we’ve seen will bear out in live humans.”

    If the foods mentioned are not on your shopping list, don’t worry. Other anthocyanin-rich foods include asparagus, eggplant, red cabbage, purple cauliflower, purple onions, cranberries, elderberries, raspberries, plums, cherries, pomegranates, red fleshed peaches and grapes.

    Although much about how anthocyanins work to produce their protective effects is still a mystery, there is no doubting their health benefits.

    Let’s leave the final word with Dr Jeffrey Blumberg, senior scientist and director of the antioxidants research laboratory at Tufts University.

    “While…the evidence is inadequate to define a specific dietary requirement, it’s clear that consuming anthocyanin-rich foods should be encouraged.”



    Best Regards,

    Lee Euler


  • New Hope for
    Reversing Alzheimer’s Disease

    Doctors have long considered Alzheimer’s disease irreversible. Once your memory, personality and even your sense of self begin to be eclipsed by the deformed proteins that invade your brain during this illness, your mind descends into mental darkness.

    Eventually . . . inevitably. . .the build-up of physiological gunk in your skull chokes off your network of neurons, allowing no way to restore brain cell function or enable you to remember much of anything.

    But is this really true? New evidence suggests otherwise. . .

    Continued below…

    This MRI could save your life

    I’ve never seen anything like this…

    Experimental doctors treating a former gold medalist with terminal cancer got the shock of their lives when they held his MRI up to the light.

    What they saw could be hailed as the biggest cancer breakthrough in history.

    And after 7 years, their unbelievable discovery is finally being revealed in this free video.

    If you’re suffering from cancer or even if you just want to see something astonishing… You need to watch it now.

    The government has kept this rare footage quiet over the last 7 years for fear it will topple the billion dollar cancer industry… I can’t guarantee how long it will be available, so watch now!


    Researchers at the University of Texas Medical Branch at Galveston think they’ve stumbled on a way to nudge the brain back into working order and free its neurons from this grim destiny.

    Their studies started with a focus on tau. Under normal circumstances, tau consists of proteins inside the brain’s neurons that provide pathways for the cells to rid themselves of waste products and toxins while letting nutrients in.

    When Alzheimer’s disease begins, malformed tau as well as a protein called amyloid beta begin to accumulate and interfere with the function of neurons. Until recently, as far as researchers could tell, this was a kind of chicken or the egg situation. They didn’t know which came first: the growth of the destructive form of tau or the collection of masses of amyloid beta. Both are always present in people with Alzheimer’s disease.

    Recently, research demonstrates that, in fact, it is the malfunction of tau that begins the damaging series of events that leads to Alzheimer’s.

    “When tau does not function, the cell cannot remove the garbage, which at that point includes Abeta (amyloid beta) as well as tangles of nonfunctioning tau, and the cell dies,” says researcher Charbel E-H Moussa, who has studied tau at the Georgetown University Medical Center. “The Abeta released from the dead neuron then sticks to the plaque that had been forming.”i

    Testing Tau

    In their first set of tests on laboratory animals, the researchers in Galveston found that immunotherapy designed to attack tau oligomer (the form of tau that malfunctions and leads to Alzheimer’s) shrank the levels of distorted tau and restored memory to animals that suffered from a form of Alzheimer’s.

    On further testing, they found that as the immunotherapy eliminated the problematic tau, the damaging amyloid beta was also vanishing. This finding not only supports the idea that harmful amyloid beta stems from the growth of toxic varieties of tau, but also suggests that the immunotherapy can effectively reverse the effects of Alzheimer’s.ii

    “Our findings with this immunotherapy study indicate a link between tau oligomers and amyloid beta,” says researcher Rakez Kayed, a professor of neurology. “Because of this relationship, removing tau oligomers with our immunotherapy may also decrease the harmful effects of amyloid beta and mitigate memory deficits.”

    The therapy designed by the Galveston scientists only targets malfunctioning tau (the tau oligomer). It leaves normal tau in place to continue detoxing brain cells and supplying them with essential nutrients.

    The researchers conclude that targeting the abnormal tau is the potential immunotherapeutic key to treating Alzheimer’s disease. If further studies confirm this finding, the day may not be far off when Alzheimer’s disease becomes a treatable condition instead of a slow descent into dark forgetfulness.


    Best Regards,

    Lee Euler




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