Issue #355: The 3 Types of Alzheimer's
Good morning. It’s Thursday, June 13th.
Stat of the Day
The probability of getting Alzheimer’s Disease if you have two copies of ApoE3 gene (most common). This goes up to 25% if you have one copy of ApoE4 and over 50% if you have two copies of ApoE4 gene. (source)
Learn
The Complexity of Alzheimer’s
What’s crazy about Alzheimer’s - it’s actually the brain acting the way it should.
When invaders get into our body, one of the ways our immune system responds is to produce amyloid. This is the plaque we talked about in the previous issue that’s commonly in brains with this deadly disease.
Amyloid is kind of like anti-venom. When you get a poisonous snake bite you need the anti-venom to bind to the toxin and remove it from your body. Amyloid is doing that same thing - but to different poisons.
It’s protecting the brain from dying - unfortunately that process causes severe damage to neurons we need for our brain to work the right way.
3 Types of Alzheimer’s
There are thought to be three (3) big threats that lead to brain disease:
Inflammation - from infection, diet or other
Lack of nutrients or hormonal imbalances
Toxins - like heavy metals or molds
Tied to #1 - this is why Alzheimer’s is often referred to as “Type 3 Diabetes.”
“Sugar is like fire, a powerful source of energy, but very dangerous.”
Dr. Dale Bredesen uses the analogy of a house with a fireplace. We need the fire to keep warm - but when the fireplace is 10x bigger (how much more sugar we eat today) and the house is the same size, then it’s going to get out of control and burn down the house.
When we eat a ton of sugar and processed carbs, we overwhelm our cells (mitochondria) and start storing visceral fat - leading to insulin resistance and tons of inflammation with brain-damaging factors called adipokines.
This can also happen if we eat stuff our body doesn’t want - like gluten-sensitivity - and crushes our gut.
Nutrients can be from the lack of a healthy diet of whole foods and especially a lack of nutrients like Vitamin D and folate.
But really our entire day goes against what we need to do to protect our brain:
Work late with a screen
Only sleep a few hours and already back on your phone before you’re out of bed (cortisol too high)
Grab on-the-go breakfast of gluten and sugar (poke holes in your gut and increase insulin)
Take a proton pump for gastric reflux (can’t absorb nutrients)
Take a statin to lower cholesterol
Mid-day snack to take care of blood-sugar crash
Forget to floss (bacteria that gets into our brain)
Drink unfiltered water with metals
Ignore the smell of mold at home
There’s no one reason we get Alzheimer’s - it’s the accumulation of all this inflammation and toxins without the right nutrients and hormone levels.
That’s why there’s no one pill that will solve this dreadful disease.
But that doesn’t mean we can’t prevent, stop and reverse it - the decisions we make everyday (see The End of Alzheimer’s), gives us a powerful toolkit to take on and fight against this complex enemy.
Try
Don’t Forget to Floss
One of the culprits of brain disease are bacteria from our mouth.
P. gingivalis is found in the brains of many who suffer from Alzheimer’s.
Take care of your mouth with daily brushing and flossing - but not antiseptic mouthwashes that also crush good bacteria.
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Eat
Onions
Onions are so powerful they make you cry. They belong to the Allium family, which includes garlic, leeks, and chives. Their taste and smell are quite distinct, but whether raw, cooked or pickled they make most meals taste better and are super healthy.
Why start with an onion?
They’re a staple in cooking for several reasons:
Flavor: when cooked, they layer in the flavor - releasing natural sugars that create a sweet, caramelized flavor - super helpful for soups, stews and sauces
Aromatics: again more flavor, but what better way to get ready for a meal than the smell of an onion, or garlic, in your sauté pan
Versatility: we touched on this, they can be prepared in so many ways and be used in dishes from salads to sandwiches, main courses to garnishes
Texture: this is a huge component of the culinary experience
Preservatives: onions have antimicrobial properties, which can help preserve food and prevent spoilage
Health benefits
Heart: flavonoids and antioxidants in onions help reduce blood pressure, lower cholesterol levels, and prevent blood clot formation
Immune: high in vitamin C and antioxidants, onions can enhance immune function and reduce inflammation
Cancer: sulfur compounds and antioxidants in onions have been linked to a reduced risk of certain cancers, including stomach and colorectal cancer
Digestion: fiber in onions aids digestion and promotes healthy gut bacteria
Blood Sugar: onions may help regulate blood sugar levels, which is beneficial for people with diabetes or prediabetes
How to eat
Serving size: 1 medium onion - about the size of a baseball - approximately ½ to 1 cup chopped
Pair with: avocados, olive oil and other vegetables
Some caution: onions can cause gas, bloating and digestive discomfort, especially if consumed raw. As with anything, know what works for you and your limits
Types: it’s not just yellow or white onions, incorporate a variety of onions in your diet to maximize health benefits. Also check out red onions, green onions (scallions) and shallots
We typically have a recipe aligned to our featured food or supplement. There’s too damn many in this case, and we didn’t want to go with a Blooming Onion or French Onion Soup. Instead, check out our full library of recipes here.
In the News
The King of the Categorization of Ultra-Processed Foods: 30 years ago Carlos Monteiro saw childhood obesity in Brazil linked to increased ultra processed foods (UPFs) like sodas and instant noodles. The resulting Nova categorization has driven many studies and stricter regulations in other countries, but the directive in the US is more socioeconomic than nutritional. (NYTimes)
Want to Change: Ultra-endurance athlete turned podcaster Rich Roll talks about how he fuels transformation. (Fast Company)
Seed Health Advances Menopause Research: Seed Health has launched CODA, a computational biology platform powered by the Human Phenotype Project, aiming to advance precision probiotics and microbiome-directed interventions. (Source)
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The information in this newsletter is for informational purposes only and may not be appropriate or applicable based on your individual circumstances. Thrive25, Inc. does not provide medical, professional, or licensed advice. Please connect with your healthcare professional for medical advice specific to your health needs.