Archive for April, 2016

  • This milkshake prevents your brain from shrinking?

    Breakthrough research revealed at the Advances in Alzheimer’s Therapy international congress held in March has caused quite a stir in the scientific community.

    For the first time, a nutritional intervention was shown to preserve the ability of people with the earliest signs of Alzheimer’s to retain memories, reduce brain shrinkage and carry out everyday tasks.

    Lead researcher Hilkka Soininen, professor of neurology at the University of Eastern Finland, told the attendees, “Today’s results are extremely valuable as they bring us closer to understanding the impact of nutritional interventions.”

    The full story is just below this word from one of our sponsors. . .

    Continued below…

    The Ugly (and DEADLY)
    Truth About Blood Pressure Meds

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    Click Here to learn the #1 LIE about blood pressure meds

    The LipiDiDiet Project

    The research was part of a European-wide project called LipiDiDiet that started at the beginning of the millennium. Since then, evidence has accumulated to support the idea that nutrients can slow down the progress of Alzheimer’s disease.

    The latest study was part of a series of randomized, controlled, double-blind trials in people with memory problems drinking a nutritional milkshake called Souvenaid.

    The first five trials showed this daily drink could significantly improve verbal memory and cognitive function in those with mild Alzheimer’s, and reduce behavioral disturbances and improve social interaction in those with frontotemporal dementia.

    The study findings revealed at the conference involved 311 patients who were diagnosed with prodomial Alzheimer’s.

    These are people suffering from mild cognitive impairment who also have more than normal levels of beta amyloid plaques in the brain. The condition identifies people in the very earliest stages of the disease.

    Participants drank either 125 ml of Souvenaid a day or a placebo milkshake.

    At the end of 24 months, scans showed those in the Souvenaid group had 38.7% less brain shrinkage. That is a remarkable result.

    The difference in brain tissue loss was especially pronounced in the hippocampus, which helps store short-term memories. Other tests demonstrated improvements in memory, thinking and task performance in the Souvenaid group.

    Experts Back the Findings

    Peter Passmore, professor of aging and geriatric medicine at Queen’s University Belfast said, “Today’s news is very encouraging because now we have something that we know is safe and effective in helping to conserve the brains of people likely to progress to Alzheimer’s.”

    Daniel Michaelson, professor of neurobiology from Tel Aviv University, enthused, “The results of this study were very exciting. That the shrinkage of the brain was halted by this treatment is amazing.”

    He continued:

    “…right now the pendulum is such that nutrition and prevention are beginning to be a very respectable part of the field, which they have not been before.”

    The project’s co-ordinator, professor Tobias Hartmann from Saarland University in Germany, emphasized that diet is important in reducing dementia risk and certain nutrients are known to protect the brain.

    He said, “…single nutrients simply aren’t powerful enough to fight a disease like Alzheimer’s alone. Today’s clinical trial results have shown that the key is combining certain nutrients in order to increase their effect.”

    What’s in Souvenaid?

    After such ringing endorsements you might be interested in buying Souvenaid to protect yourself against cognitive decline. It is, however, only available in several European countries, Brazil and Australia at this time.

    Don’t imagine you are missing out though, because in order to create a tasty milkshake, it contains ingredients this newsletter does not recommended for long-term health. For instance, following water as principal ingredients are maltodextrin (a bulking agent and sweetener) and sugar.

    When it comes to the healthy ingredients in Souvenaid, they mostly consist of vitamins, minerals and trace elements you can find in regular multinutrient formulas. Souvenaid’s strength lies in the addition of EPA/DHA from fish oils, as well as choline, phosphatidylcholine, and uridine 5 monophosphate — all nutrients beneficial for brain health and available in the United States.

    Our sister company, Green Valley Natural Solutions, offers a choline supplement called Brain Vitality Plus. It contains the best form of choline we were able to find.

    For fish oil I have always recommended Carlson’s Fish Oil, available in Whole Foods and some other retail stores, and on the Internet. If buying by mail order at this time of year, I would be wary of the hot weather. Better to purchase fish oil at a retail store where it has been stored properly.

    Uridine supplements are likewise available on the Internet, although I can’t rate one brand vs. another. To learn more about uridine, go to Issue #4.

    Best Regards,

    Lee Euler
    Publisher


    References:

    http://www.ncbi.nlm.nih.gov/pubmed/20129316
    http://www.ncbi.nlm.nih.gov/pubmed/22766770
    http://www.ncbi.nlm.nih.gov/pubmed/24280255
    http://www.ncbi.nlm.nih.gov/pubmed/24475144
    http://www.ncbi.nlm.nih.gov/pubmed/25592742
    http://www.lipididiet.eu/index.php?id=7679&tx_ttnews%5Btt_news%5D=19795&cHash=7e6c6d43aef1446c8c21b054af05a684
  • This “harmless” food can destroy your brain

    This “harmless” food can destroy your brain

    Unknown to most people and most doctors, there’s a common food that can destroy your brain and make you suffer dementia as devastating as Alzheimer’s. Chances are, you eat this food every day and if you started losing your memory and personality you’d never even suspect this food was to blame.

    The everyday food so potentially dangerous: Bread.

    Do you ever give any thought to the fact that what you eat at every meal can have serious, unexpected consequences for the health of your brain? You should. Something as seemingly harmless as a piece of bread can knock out pieces of your memory. Or destroy it entirely.

    Consider the case of a 58-year-old who thought he was suffering Alzheimer’s. He began forgetting conversations minutes after they ended. (Didn’t just forget the subjects of those conversations, forgot he’d ever had them.) Hit the gas pedal instead of the brakes on his car. Unknowingly told stories to friends a few moments after he’d just told them the same stories. Couldn’t even remember where the silverware was kept in a house where he’d lived for twenty years.

    And just when he thought he might soon be institutionalized, he heard about a study at the Mayo Clinic that showed some people can suffer from Alzheimer’s-like symptoms linked to gluten, a group of proteins found in wheat, barley and rye. Of course, in the American diet wheat is by far the most common of these three grains.

    Seeing a ray of hope, he decided to try a gluten-free diet. He figured he had nothing to lose. His doctor couldn’t offer him any help. According to the doctor, his type of early-onset dementia was incurable.

    So he gave up bread and other foods like beer, cake, pizza and pretzels that contain gluten.

    The result? Within two weeks, with that single change of diet, his brain began to mend. His memory began a steady return. His friends and family immediately noticed the difference. The angry, forgetful, confused man had recovered the use of his brain.

    Destructive Proteins

    Gluten is the conglomeration of proteins that give dough its gooey texture. But in susceptible people, gluten irritates the immune system, leading immune cells to attack the body. These immune cells can damage and destroy nerves and brain cells.

    No one knows for sure how many people suffer these consequences. Medical researchers have only begun to get a handle on how many of us are intolerant to the gluten we eat.

    The most important facts about gluten include:

    1. No one can digest gluten. You may tolerate gluten, but it passes through your body without being assimilated and it has no health benefits.

    2. The best estimate is that 1 percent of Americans suffer from the most serious form of gluten intolerance, known as celiac disease, an autoimmune condition that can destroy the digestive tract, nerves and brain.1 Celiac disease is extremely serious. Some experts speculate that mild gluten intolerance is actually a moderate form of celiac disease.

    3. Anywhere from 6 to 20 percent of Americans (and maybe more) suffer what is currently termed “gluten sensitivity.” These people haven’t been diagnosed with celiac disease but suffer health problems from an immune reaction to gluten.2 By far the majority of these people don’t know they’re sick because their systems can’t handle gluten. They just suffer from a mystery illness their doctors can’t diagnose.

    4. Research indicates that you can develop celiac disease or gluten sensitivity at any age. You can be OK with gluten today but wake up with celiac disease tomorrow. As you age, your chances of celiac disease grow.

    Brain Problems

    Gluten’s harm to your brain can be devastating. This problem has not received a great deal of attention in the media, but the studies that have looked into this form of brain destruction are disturbing.3

    For example, when Mayo Clinic researchers investigated 13 people with celiac disease who were developing dementia and other serious cognitive deficits at a relatively young age, their findings clearly pointed toward gluten as the culprit.

    These eight women and five men were all plagued by amnesia, confusion and personality changes. In several cases, when researchers put them on a gluten-free diet, their memory loss ceased or was reversed.

    Unique Mental Condition

    According to Joseph Murray, M.D., the Mayo Clinic gastroenterologist who took part in this study, “There has been a fair amount written before about celiac disease and neurological issues like peripheral neuropathy (nerve problems causing numbness or pain) or balance problems, but this degree of brain problem — the cognitive decline we’ve found here — has not been recognized before. I was not expecting there would be so many celiac disease patients with cognitive decline.”

    Dr. Murray points out that an autoimmune reaction to gluten:

    • Leads to nutrient deficiencies. When the immune system attacks the intestines, it destroys the villi, the part of the intestinal wall that absorbs nutrients like vitamin E, vitamin B12 and folate.
    • Causes an increase in inflammatory cytokines. These immune cells increase inflammation that damage brain tissue.
    • Sets off a direct immune attack on brain cells and nerves.

    Memory Deficit

    Experts estimate that about one in ten people with celiac have brain and neurological problems, although the research on this issue is still sketchy. Along with wiping your memory clean, the attack on nerve cells can cause neuropathies — pain and tingling in the hands, feet and other parts of the body. Sometimes these problems are irreversible. In other cases, going on a gluten-free diet may alleviate the discomfort.4

    Dr. Murray points out that until now, if you had cognitive impairment and were developing dementia, it was generally considered incurable. “This is key that we may have discovered a reversible form of cognitive impairment,” he says.

    And William Hu, M.D., Ph.D., who also took part in the Mayo study says, “For patients who come in with atypical forms of dementia, we need to consider checking for celiac disease.”

    So, if you’re having trouble with your memory, trying a gluten-free diet (no foods containing wheat, barley or rye) may help. If gluten is the root of your brain problem, going gluten-free may start improving your brain power within a couple of weeks. It did for the 58 year old whose doctor told him there was no hope.


  • Deficiency of THIS vitamin ups your risk of Alzheimer’s 70%

    The cartoon symbol for a great idea is a light bulb snapping on over somebody’s head. The floating bulb shows that an inspirational thought has just popped into someone’s brain.

    Well, in fact, there is a type of light that can make your brain work better and perhaps lead to greater inspiration – sunlight. Here’s the scoop. . .

    Continued below…

     

    Special Message From Lee Euler, Editor

    The miracle mineral that
    keeps your brain from
    shrinking as you age

    Prestigious medical journal Lancet reports this
    breakthrough “triggers a significant increase in
    brain volume and protection of billions of
    healthy new brain cells.”

     

    It happens to everybody. As you age, your brain shrinks as much as 15 percent.

    This may not seem like a huge amount, but…

    …new research reveals a shrinking brain is linked to poor memory, depression and dementia.

    Sadly, most people do nothing about this problem.

    But now, you can grow new “gray matter” and boost your brain starting in just four weeks with a breakthrough mineral. Go here for a Free Special Report that reveals the whole story…

    This report is especially hot if you’re worried that your memory problems are getting worse and worse.

    Find out how this remarkable mineral safeguards you from the two main causes of brain failure. Click here for your Free Special Report…

    The connection between the sun and your brain is that your skin uses sunlight to make vitamin D — and vitamin D is priceless for keeping your brain healthy and working better.

    Besides that, research now shows vitamin D reduces your risk of memory problems like Alzheimer’s disease.

    How to Keep Your Brain at the Top of Its Game

    A flurry of studies in the past few years indicates that if you want to avoid the kind of memory implosion people experience with Alzheimer’s disease, then you’d better make sure you get an adequate amount of vitamin D – whether from sunlight, food or supplements.

    Examinations of the brain’s structure and function have long suggested that the brain can’t keep going for very long without vitamin D.

    The brain is chock full of receptors for vitamin D, consisting of molecular structures designed to grab on to the nutrient and put it to use. In particular, the cells of the hippocampus — the part of the brain responsible for preserving many of our memories — is dense with vitamin D receptors.

    At the same time, these brain cells are rich in 1alpha-hydroxylase, an enzyme that converts circulating vitamin D into a form that can enter the cells and be active1

    Plus, lab tests have shown that vitamin D helps keep the brain clear of amyloid plaque, the sticky clumps of destructive protein that can accumulate there and cause the neuron disruption linked to Alzheimer’s disease. Vitamin D increases the activity of macrophages, immune cells that consume and eliminate these problematic proteins.2

    In addition, studies show that vitamin D can keep your brain larger as you age and prevent it from atrophying 3 — i.e. shrinking. At the same time, D lowers the risk of strokes and circulation problems in brain tissue.4 Brain shrinkage is natural with age, but you want to do everything you can to slow it down – and vitamin D is one of the ways.

    Grow New Brain Tissue

    Meanwhile, other studies show that vitamin D can help regenerate axons in the brain. Axons are projections from the neurons that transmit impulses in the brain.5 They are bundled together and form important paths for sending signals from one cell to the next. (Researchers believe that vitamin D will someday be used in therapies to repair the axons in damaged spinal columns.6)

    And researchers at the University of Exeter in England, in a six-year study of seniors, demonstrated that moderate deficiency in vitamin D ups your risk of Alzheimer’s disease by almost 70 percent. Their analysis also indicated that if you have a severe D deficiency, your risk jumps more than 120 percent, compared to people who have sufficient levels of this nutrient.7

    The research looked at the brain health of more than 1,650 people over the age of 65. They found that to protect your brain, your blood test for 25(OH)D – a measure of your vitamin D status – should be at or over 50 nmol/L. (Your health practitioner can give you this simple blood test.)

    Now, in the past, I have said that the best way to get vitamin D is to sit in the sun with exposed skin and no sunscreen for about 15 minutes at noon in the summer. I still think that’s true. And when taking a supplement, I go along with many experts who recommend taking at least 1,000 to 5,000 IUs of vitamin D a day.

    A blood test is the only way to be sure how much vitamin D you need to take. Some people can take 10,000 IUs per day and still be deficient. That’s how much you probably need to reach blood levels of more than 60 nmol/L, but a doctor we interviewed – someone who has assayed the D levels of hundreds of patients — says she almost NEVER sees D levels that high.

    In other words, almost everyone is deficient in vitamin D and could profit from more time in the sun, or higher intake by supplement. What about skin cancer? I say phooey. The risk of getting dangerous melanoma skin cancer from the sun is laughably low compared to the danger of cancer, Alzheimer’s and other medical problems from vitamin D deficiency.

    Get your sun, but keep it moderate – a few minutes a day during the summer, more during other times of the year when the sun is less intense.

     


     

    Best Regards,

    Lee Euler

    Publisher



     

    References:

    (1) http://www.ncbi.nlm.nih.gov/pubmed/15589699
    (2) http://www.med.upenn.edu/shorterlab/Papers/Member%20Papers/fulltext.pdf
    (3) http://www.ncbi.nlm.nih.gov/pubmed/23281306
    (4) http://www.ncbi.nlm.nih.gov/pubmed/23225498
    (5) http://www.ncbi.nlm.nih.gov/pubmed/18986226
    (6) http://www.ncbi.nlm.nih.gov/pubmed/24948020
    (7) http://www.neurology.org/content/early/2014/08/06/WNL.0000000000000755.short
  • Is THIS the most common cause of Alzheimer’s?


    Stunning Theory from 31 Senior Scientists

    Common Infections Cause Alzheimer’s

    Common infectious agents are a major cause of Alzheimer’s.

    That’s what an international team of senior scientists, researchers and clinicians assert in the Journal of Alzheimer’s Disease, 8th March, 2016.

    These scientists are openly frustrated and fed up. They feel this way because a link between infections and Alzheimer’s was discovered nearly thirty years ago, but it’s ignored in favor of other theories that grab all the research funds.

    This is what they had to say…

    Continued below…

    Special Message From Lee Euler, Editor

    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. . .

    Cold Sore Virus – the Most Common Cause of Alzheimer’s

    413 trials over ten years for various Alzheimer’s therapies have failed to show any progress in arresting the disease. Yet there is solid evidence it is caused by infectious agents.

    In particular, watch out for the cold sore virus herpes simplex 1 (HSV1), as well as the respiratory agent chlamydia pneumoniae, and some types of spirochete infection caused by tick bites.

    The 31 scientists compare this lack of interest and active opposition to the idea as similar to what happened when the bacteria Helicobacter pylori was proposed as a cause of stomach ulcers, or the reception given to the discovery that some viruses can cause cancer.

    Both findings are now known to be true.

    Infectious agents, especially herpes, are found in the brains of most people over 60. Although the virus lies dormant, it can be reactivated when a person is under stress or when the immune system becomes compromised. When active the virus causes inflammation, damage and destruction to neurons. Alzheimer’s disease can be the result.

    According to these 31 scientists, amyloid-beta plaques, one of the hallmarks of the disease, grow as a defense against the virus; they are not the cause.

    The Evidence for an Infectious Agent is “Incontrovertible”

    The scientists list evidence for an infectious component as follows:

    • HSV1 is significantly associated with Alzheimer’s development
    • HSV1 DNA escalates in the brains of immune-suppressed people
    • HSV1 DNA is most prevalent in the very parts of the brain affected by Alzheimer’s
    • Encephalitis of the brain caused by herpes damages the same regions as those damaged by Alzheimer’s
    • Infectious diseases cause inflammation. Alzheimer’s also has an inflammatory component
    • The APOE gene, which makes people more susceptible to Alzheimer’s, also increases susceptibility to infectious diseases
    • Some aspects of Alzheimer’s pathology are transmissible to animals through inoculation

    Other evidence that infections cause Alzheimer’s include:

    1. Brain infections are associated with Alzheimer’s-like pathology
    2. In cell cultures and animals studies, amyloid-beta and tau tangles were induced after infectious agents were introduced. Antiviral drugs blocked this process.
    3. The olfactory nerve leads to the same site as the initial damage seen in Alzheimer’s. This makes sense because the nose is a likely means of entry for some infectious agents. It would also explain loss of sense of smell as an early symptom of the disease.

    One of the authors, Professor Douglas Kell from the University of Manchester, said “there is incontrovertible evidence that Alzheimer’s disease has a dormant microbial component…we can’t keep ignoring all of the evidence.”

    Not All Agree

    Dr. James Pickett, head of research at the Alzheimer’s Society, is willing to concur that people with Alzheimer’s disease have more brain infections, but he says there isn’t enough evidence to suggest microbes are the cause of the vast majority of cases.

    Professor John Hardy, neuroscientist at University College London, said there was “no convincing proof of infections causing Alzheimer’s.” He said the view of the 31 scientists was very much in the minority.

    The group of 31 is pleading for clinical trials. Without them we won’t discover whether Alzheimer’s is caused by herpes and other infectious agents or whether it can be stopped by antimicrobial drugs.

    If they are correct, it emphasizes the importance of stress control and maintaining a well-functioning immune system to prevent dormant infections from becoming active again.

    What to Do to Protect Yourself

    My take on all this is that more research is needed, but meanwhile it pays to be cautious. Lyme disease from tick bites is already an epidemic, and if ticks are now implicated in dementia, there’s more reason than ever to be super-careful.

    If, following a tick bite, you exhibit ANY symptoms at all, get yourself to a doctor at once – and not one of the skeptics, but a doctor who knows how to treat Lyme. The sooner you begin treatment the better your chance of beating the disease. If you feel sick after a tick bite and your doctor won’t treat you for Lyme, get another doctor.

    As for herpes, it’s fairly common to carry the microbe but it’s NOT common to get sick from it. The difference appears to be the health of the immune system.

    If you eat an unhealthy diet, don’t get enough sleep, don’t know how to manage the stress in your life, and don’t take advantage of the revolution in immune-building supplements (my favorites are mushroom remedies), then you are setting yourself up not only for herpes but a never-ending series of other infections. It’s time to start taking better care of yourself.

    When it comes to avoiding and beating viral infections, I’ve had tremendous success with elderberry extract. There are a great many brands available in stores and on the Internet. My personal favorite is Source Naturals Wellness Elderberry Extract.

    I don’t know for a fact that elderberry extract is efficacious against herpes, but it’s a broad spectrum antiviral and worth a shot if you’re having a herpes outbreak.

    And, of course, there are many other immune-system formulas worth checking out.

     


     

    Best Regards,

    Lee Euler

    Publisher



     

    References:

    1http://content.iospress.com/articles/journal-of-alzheimers-disease/jad160152
  • Fight Alzheimer’s disease with pancakes?

    If you could do just one thing to give yourself a fighting chance against Alzheimer’s disease — as well as other inflammation-based diseases like cancer, obesity, and diabetes…

    It would be to cut sugar completely from your diet.

    I mean not only white sugar, but also bread and other wheat products, rice, potatoes, corn syrup, soda … all of it.

    This piece of advice remains firmly in place, but scientists have recently discovered that ONE popular sugary food does have some benefits…

    Continued below…

    A Special Message from Lee Euler

    Improve Your Memory by 47%?
    YES, YOU CAN!

    If you’ve ever wondered why it becomes harder to recall names, dates and figures with every passing year, I have news of an important new discovery out of Asia to share with you.

     

    Until now, you could take steps to help protect your brain from aging, but nothing could dramatically improve your memory, your thinking and even your intelligence like this does, and give you results that you can actually feel in a matter of weeks.

    Now this newly discovered and important “brain factor” can revitalize areas of the brain you need to remember names and faces – and everything else that’s precious to you.

    This substance is clinically proven to improve performance on the most accurate memory test ever developed when it comes to predicting whether a person is likely to be diagnosed with Alzheimer’s years from now.

    This means you can start increasing your memory ability long before it becomes obvious this part of your brain is deteriorating. It’s truly remarkable.

    No drug, no antioxidant, no omega-3 fatty acid and no brain herb like ginkgo can achieve results like this. To discover this memory-saving secret for yourself, click here for full details.

     

     

    Incredibly, scientists have found that maple syrup has the potential to fight Alzheimer’s disease.

    This bit of news is timely because it’s maple syrup season in the northern parts of North America.

    The warm days and cool nights of spring send the watery sap of the sugar maple tree (Acer saccharum) upward from the roots, through the trunk and into the branches. That’s when industrial suppliers and crafty individuals tap that sap and boil it down into pure maple syrup.

    Research on the health benefits of real maple syrup are yielding some very interesting results…

    But first, please note: All of the research I’m going to show you is about pure maple syrup boiled down from sugar maple sap, NOT the fake products made of high fructose corn syrup, caramel color and artificial preservatives. I strongly recommend avoiding those products.

    Real maple syrup not only contains beneficial vitamins and minerals like zinc, thiamine and calcium, it also has more than 100 bioactive compounds, some with phenolic, antioxidant and anti-inflammatory properties.

    It’s these polyphenolic compounds — the type of antioxidants also found in berries, herbs and cinnamon — that have the power to fight plaques and inflammation associated with Alzheimer’s disease.

     

    Maple Syrup Can Stop Plaques and Tangles in the Brain

    Research on maple syrup has revealed the presence of 23 phenolic compounds, including:

    • 7 lignans (phenolics with antioxidant and estrogenic activity)
    • 2 coumarins (vanilla-scented compounds that increase blood flow)
    • 1 stilbene (an antioxidant similar to resveratrol, found in red wine)
    • and 13 phenolic derivatives.1

    Included in the 13 derivatives is gallic acid, which inhibits the formation of amyloid plaques by helping the protein alpha-synuclein to retain its structure. The collapse of alpha-synuclein protein is associated with the onset of neurodegenerative diseases.2

    It gets even better:

    At the spring 2016 symposium of the American Chemical Society (ACS), maple syrup was included for the first time in the list of functional foods that show promise in protecting brain cells against inflammation, Alzheimer’s disease and other dementias.

    Dr. Donald Weaver of the Krembil Research Institute presented a study that showed an extract of maple syrup called MSX prevented tangles of beta-amyloid plaques and reduced the clumping of tau peptides, the physical symptom of Alzheimer’s disease.3

    And Dr. Nivindra Seeram of the University of Rhode Island confirmed Dr. Weaver’s work.

    His study also showed this phenol-rich extract of maple syrup reduced inflammation and destroyed free radicals in brain cells.4

    Unlike some other plants we tap for their antioxidant and brain-supporting power, it’s not just one compound in maple syrup that makes it so powerful. It’s the combination of compounds all working together.

     

    What’s the Secret in the Syrup?

    Dr. Seeram thinks the antioxidant effects of pure maple syrup may come from two things: the tapping of the maple tree itself and the concentration of the maple sap.

    The sugar maple tree develops antioxidants as a defense mechanism when the tap is inserted.

    And the sap itself is low on polyphenols, but when it’s boiled down into syrup, they become far more concentrated and powerful.

    In fact, the anti-inflammatory polyphenolic compound quebecol, named for the maple-syrup producing province in Canada, is not present in the sap. It only appears during the process of boiling the sap into syrup.5.6

    This scientific dive into maple syrup is just getting started. I’m excited to see what else scientists discover in the future about its potential brain-boosting benefits…

    Does all this means it’s a good idea to indulge in pancakes and waffles smothered in maple syrup?

    Well, no. This treat is still too high in carbohydrates that are associated with obesity, inflammation, cancer, Alzheimer’s, diabetes, heart disease and more. The bad outweighs the good.

    My take is that when you indulge in these treats (rarely, I hope) you should use maple syrup, not the flavored corn syrup products. Maple syrup tastes so much better it seems to me people would want to do that anyway.

    It’s also possible the nutrients in maple syrup will find their way into a supplement someday, minus the truckload of carbs…

    It’s just the pancakes, waffles, and ice cream you have to watch out for!

     


     

    Best Regards,

    Lee Euler

    Publisher



     

    References:

    (1) Maple syrup phytochemicals include lignans, coumarins, a stilbene, and other previously unreported antioxidant phenolic compounds.
    (2) Gallic acid interacts with α-synuclein to prevent the structural collapse necessary for its aggregation.
    (3) Maple syrup extract inhibits the beta-amyloid and tau oligomerization of Alzheimer’s disease.
    (4) Phenolic enriched maple syrup extract shows neuroprotective effects in murine microglial cells and delays βamyloid aggregation induced neurotoxicity and paralysis of Caenorhabditis elegans.
    (5) Anti-inflammatory properties of quebecol and its derivatives.
    (6) Quebecol, a novel phenolic compound isolated from Canadian maple syrup.
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