Alzeimer's disease causes senility and dementia-Dr john briffa,s ebook

Alzheimer’s Disease

Alzheimer’s disease is caused by the gradual destruction of nerve cells in the brain, which ultimately leads to senility and dementia. The condition is characterised by a reduction in mental function, loss of short-term memory, and mood problems such as irritability or childish behaviour. Alzheimer’s disease can occur at any age but is most common after the age of 50.

What causes Alzheimer’s disease is not known, but there is at least some evidence that a proportion of cases are linked to the toxic effects of the metal aluminium. More than one study has found accumulations of aluminium in the part of the brain affected by the disease (1,2). In one study, using aluminium-containing deodorants appeared to increase risk of Alzheimer’s disease by 60% (3). However, some studies have not found a link between aluminium and Alzheimer’s disease (4). Clearly, this is a controversial area, but it does seem prudent for people to do what they can to avoid aluminium exposure. In general, aluminium-containing antacid medication, and food packaged in aluminium cartons or cooked in aluminium pans should be avoided. The use of aluminium-free deodorants is another wise precaution, and these can usually be found in health food stores.

There does seem to be some important links between diet and Alzheimer’s disease. A high fat diet seems to increase the risk of the condition, while a diet rich in oily fish (e.g. salmon, trout, tuna, mackerel, herring) and other ‘omega-3 fatty acids’ such as flaxseed oil seem to protect against the disease. A high level of monounsaturated fats (e.g. extra virgin olive oil) has also been found to slow brain function decline. A diet rich in cereals and grain also appears to be protective (5).

There has been a lot of recent interest in the role of damaging molecules called ‘free radicals’ in Alzheimer’s disease. Interestingly, vitamin E (an important ‘antioxidant’ nutrient which can help reduce damage due to free radicals) at a dose of 2000 IU per day has been shown to help protect against Alzheimer’s disease (6). High levels of the blood chemical ‘homocysteine’ have also been found in Alzheimer’s disease sufferers, and there is potential for reducing this with vitamins B6 and B12 and folic acid. A raised homocysteine (as ascertained by a blood test) can often be


successfully treated with supplements of vitamin B6 (at least 10 mg per day), vitamin B12 (at least 50 mcg per day) and folic acid (at least 400 mcg per day) (7,8,9).

There are a few natural treatment options for Alzheimer’s disease, one of which is acetyl-L-carnitine. This substance can increase the production of the important brain chemical acetylcholine. Acetyl-L-carnitine has been shown to improve memory, and slow progression of the disease (10). The normal recommended dose is 500 – 1,000 mg, three times a day.

Another natural substance that can be very effective in improving mental function is the herb Ginkgo biloba. This can improve circulation to the brain, and appears to enhance memory and quality of life. Four double-blind studies have found Ginkgo biloba to be of benefit in the early stages of Alzheimer’s disease (11,12,13,14). The normal recommended dose is 40 - 80 mg of standardised extract, three times a day.

3 Replies

  • I thoughtit is worthwhile to paste an exract of this will educate us all on dementia and hence posted it.

  • Dr Briffa also summarised the meta-analysis of 72 studies by the University of Cambridge "45 epidemiological and 27 randomised controlled trials were pooled in this review. The total number of subjects involved in these studies was more than 650,000.

    Here’s a summary of the results:

    Epidemiological studies of dietary fat and heart disease risk:

    Saturated fats – No association

    Monounsaturated fats – No association

    Omega-3 fats – No association

    Omega-6 fats – No association

    Trans fatty acids – Increased risk

    Epidemiological studies of body levels of specific fats and heart disease risk:

    Saturated fat – No association other than one specific type of saturated fat (margaric acid) that was associated with reduced risk

    Monounsaturated fat – No association

    Omega-3 fats – Reduced risk

    Omega-6 fats – No association other than arachidonic acid (found in meat, eggs and dairy products) which was associated with reduced risk

    Trans fatty acids – No association

    Randomised controlled trials of supplementation with:

    Alpha-linolenic acid (a type of omega-3 fat found in plants including flaxseed/linseed) – No reduction in risk

    Omgea-3 fats such as those found in oily fish – No reduction in risk

    Omega-6 fats such as those found in vegetable oils – No reduction in risk

    The authors of the review conclude:

    …"the pattern of findings from this analysis did not yield clearly supportive evidence for current cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of saturated fats. Nutritional guidelines on fatty acids and cardiovascular guidelines may require reappraisal to reflect the current evidence.""

  • Someone will/may ask Who is Dr Briffa?

    What has he invented?

    How many awards and Nobel prize has he won.?

    These questions will be asked for any doctor who says FAT is good or it does not cause CVD/CHD. He may even be called a road side dot com, a term used for the likes of Dr Mercola, Peter Attia, Gary Taubes et al by the same person here :(

    Dr Briffa also has this on his site :

    There are myriad of articles in support of LC on his site. LC means HF.

You may also like...