Why Alzheimer’s disease scares us? (Part 3)

I would like to return to our subject of Alzheimer disease where I left it three weeks ago on April 11. The condition is a cause of concern to many of us as we see first hand how it has escalated in the last several decades, disconcerting researchers and scientists alike. Fortunately, there are serious advances occurring in this area. Only recently, I attended a dinner party and met one of the most prestigious researcher scientists in the field of Alzheimer’s. Professor Etienne-Emile Baulieu patiently gave us a simplified but very informative presentation of his findings on the possible triggers of the condition. His colleagues at l’Institut Baulieu of Paris for research on Alzheimer’s disease published their latest findings in the Journal of Alzheimer’s Disease in March 2012. Baulieu and his team “demonstrated an interaction between various isoforms of tau and the immunophilin FKBP52 (FK506-Binding Protein), suggesting a direct involvement of FKBP52 in tau function.” This means that when FKBP52 is low, the level of protein tau becomes elevated in the brain, resulting in Alzheimer’s. The ratio between the two chemicals should be maintained in order to keep the protein in check and prevent it from destroying the brain with plaque. Such findings constitute a significant leap in the field. He also explained that family history of the disorder and the genetic factor account only for five percent of the risk of developing the condition. Protein tau spreads gooey plaque on brain cells, which sticks to nerve fibers like glue and chokes healthy neurons, rendering them ineffective. The protein has a systematic way of traveling from one brain center to the other until it destroys them all. Alzheimer’s patients become mentally incapacitated and dysfunctional, losing memory, having mental and physical disorientation and confusion. In the end, they are unable to function on their own. Hallucinations and difficulty to find the right words become frequent. Sudden mood changes for no obvious reasons are other signs. While certain patients can become aggressive, irritable, or full of anger, others become passive, non-reactive, and submissive. It is dangerous to leave them unattended to. The lesions in different brain centers are responsible for the above involuntary symptoms and behavior. To prevent or slow down the onset of Alzheimer’s disease or any kind of mental decline, Phyllis Bach recommends to keep the brain alert and functioning through continuous learning new skills and languages, reading, writing, doing puzzles, and playing cards and games. Mental activity is paramount in maintaining the brain operational. Supplements like acetylcholine, acetyl-L-carnitine, lecithin, phosphatidyl serine, and grape seed extract can help brain health and delay mental deterioration and brain aging. The recommendation suggests herbal supplements like ginko biloba to improve blood flow to the brain, mental performance, and social behavior; kava kava or St.-John’s wort to soothe anger and anxiety; valerian root before bedtime to adjust the sleep cycle; sage to balance neuro-chemicals; and the Chinese herb qian ceng ta (Huperzia serata) to regulate the brain chemistry, which is involved in the ability to learn languages and new skills and help memory retention. Compounds in certain herbs activate brain cell receptors and prepare them to receive neuro-transmitters for brain signaling. Experiments on rats show that cat’s claw in combination with ginko biloba, gotu kola, or rosemary suppresses the development of the sticky plaque in the brain that is responsible for Alzheimer’s disease. Regular exercise like brisk walking, cycling, swimming and muscle building lower the odds of Alzheimer’s occurrence. Thirty minutes of activity a day are sufficient to keep the brain active, blood circulation moving, and the body fit and healthy. A good percentage of Alzheimer’s patients were found to have a sweet tooth. Refined sugar, sweets, and high-fructose corn syrup (HFCS) should be limited. They affect the brain negatively. Studies show that big quantities of HFCS make lab animals slow and dumb. The hormone DHEA seems to lower risk of the disorder. Drinking water should be purified, filtered and uncontaminated. High levels of copper in drinking water increase the odds of Alzheimer’s. Abdullah Al-Sadhan of Riyadh, a doctor in nutrition, warns against certain foods (cake mixtures, self-rising flour, baking powder); medications (anti-diarrhea drugs, aspirin, some antacids); cooking in aluminum utensils and products (pots, pans, soda cans, aluminum foil); cigarette smoking; and talcum powder, which are made of aluminum or contain the metal even in small amounts, can be absorbed by the body and deposited in the brain, especially if the body is deficient in the mineral zinc. Zinc is a necessary mineral to prevent aluminum from settling in brain tissue. According to Emily Deans, M.D. in Evolutionary Psychiatry, “Maybe cholesterol hates the heart, but it loves the brain. 25 percent of our body's cholesterol is found in the brain, and synapses need cholesterol to do their whole "thinking" thing. In addition to forming the synapses and being involved in key signaling processes, cholesterol is vital for the formation of myelin. Myelin is the insulation that keeps our nerves from getting entangled in the nervous system. People with Alzheimer's have decreased ability to repair damaged myelin.” This only points to the importance of “healthy” monounsaturated and polyunsaturated fatty acids for the brain, hormones (neurotransmitters), heart, and cardiovascular and central nervous systems. Monounsaturated fats, necessary for the brain, heart, and body, are found in cold pressed olive oil, avocado, and macadamia oils. As for polyunsaturated fats, they are divided into to essential categories: Omega-3 and-6 fatty acids. Both should be maintained in the ratio of 1 to 2 of omega-3 and omega-6 fats in order to keep inflammation at bay in the brain and body. Omega-3 is available in walnuts, flaxseeds, and their oils; whereas omega-6 is abundant in nuts, seeds, corn, and their oils. Unfortunately, omega-6 is overused in our modern fatty diet along with saturated and trans fatty acids. They, especially trans fats, are not only unhealthy, but also harmful to health, triggering cardiovascular disorders, cancer, dementia, and Alzheimer’s disease. Next week, I shall provide more advice for the prevention of Alzheimer’s disease and slowing it down. You do not have to become a victim of it even if you inherit the defective gene. This applies to all diseases if healthy lifestyle habits are practiced. You are able change the course of your destiny by staying healthy and fit and by doing what is right for your brain and body. N.B.: Individuals with medical conditions or on medication should consult their physicians when they decide to introduce anything new in their diet even if it is natural.