Preventing Alzheimer’s

While scientists are still trying to uncover exactly what causes Alzheimer’s research indicates that there are a number of identifiable risk factors, some of which when measured, can be targeted to reduce the risk of succumbing to this disease.  One of these is homocysteine, a substance comprehensively described in ‘You have the power,’ which is present in all of us and when raised poses an elevated threat.  A simple blood test can reveal if our levels are too high and with the guidance of an experienced doctor steps can then be taken to lower homocysteine.

  A high intake of vitamins E and C, predominantly from dietary sources, can mitigate risk.  Foods high in vitamin E include sunflower seeds, almonds, spinach, avocados, squash, kiwifruit, trout, shrimp, olive oil, wheat germ oil, and broccoli.  Guava, black currants, broccoli, strawberry, kiwi fruit, papaya, Brussel sprouts, oranges and cauliflower are rich in vitamin C in descending order. 

 More frequent consumption of fish, at least weekly, and a Mediterranean-type diet, which includes the daily consumption of fruit, vegetables, nuts, seeds and olive oil also attenuates risk.  ‘The Wellness Guide to Preventing the Diseases of Ageing’ offers other strategies for preventing Alzheimer’s.

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