Amy Berger is a certified nutrition specialist and the author of a new book entitled, The Alzheimer’s Antidote. Although this book was written for caregivers of people with dementia, it is a great source of information for anyone who wants to learn these complex topics in a way that’s easy to understand.
Amy talks about certain factors that can impact susceptibility to developing Alzheimer’s Disease. One such factor is the APO E4 genotype, which is the largest genetic risk factor that increases susceptibility for Alzheimer’s Disease. Though the gene does not directly cause Alzheimer’s disease, it is a complete mismatch for how we eat and live today, as it is the least suited for the modern carb diet.
Another factor that can contribute to Alzheimer’s Disease is amyloid plaque proteins that are secreted out of cells and chopped into fragments. Some of these fragments are not cleared properly and stay in the brain where they can block spaces between cells that communicate with each other. This can result in memory impairment and behavioral problems, though it may not necessarily cause Alzheimer’s.
Amy also speaks about the importance of maintaining cholesterol within our bodies to support proper cognitive function. The increase of statin use in recent years has shown to be another hurdle to overcome. She notes that sugar and carbohydrates may be driving the majority of problems with Alzheimer’s, as they can cause the brain to lose the ability to harness energy from glucose.
One potential solution is ketogenic intervention. Ketones are proving promising in burning fat, aiding the effects of Type 2 diabetes, and fueling the brain. A brain damaged by Alzheimer’s or dementia can use ketones instead of glucose as a fuel source, and have seen improved cognition in the short-term.
To connect with Amy or to learn more about her book, The Alzheimer’s Antidote, visit http://www.tuitnutrition.com.