Alzheimer’s disease- Type 3 Diabetes.

Latest science shows that the road to Alzheimer’s actually begins decades before any symptoms - by the time you notice your memory deteriorating 40-50% of your brain cells are already damaged. Therefore, what you do in your 20s, 30s and 40s can either reduce or increase your chances for Alzheimer’s. AND IT STARTS IN THE KITCHEN!

The science is now crystal clear: what you are eating and drinking right now determines not only how well your brain works today, but also whether or not it will continue to work for you tomorrow and into your golden years.

Alzheimer’s is now called ‘Type 3 Diabetes’ and for a good reason.

Insulin resistance (sometimes called “pre-diabetes” or “metabolic syndrome”) is a hormonal problem that makes it difficult for the body to process carbohydrates (sugars and starches) properly. While there are other factors that play a role in the development of insulin resistance, the chief culprit is refined carbohydrates in the diet. These “fast carbs” cause insulin levels to run too high, which in turn causes the body and brain to gradually become resistant to insulin.

Insulin resistance makes it difficult for insulin to cross from the bloodstream into the brain. This is dangerous, because brain cells need insulin in order to process sugar (glucose) and turn it into energy. If you can’t get enough insulin into your brain, brain metabolism slows down and brain cells literally begin starving to death, even though they are surrounded by plenty of food (glucose).

The brain’s memory center, which is called the hippocampus, needs even more insulin than most other parts of the brain do, so it is the first to go. Insulin deficiency makes it difficult for the hippocampus to form new memories and causes the hippocampus to gradually shrink in size. In fact, by the time a person notices the subtle memory problems of pre-Alzheimer’s (Mild Cognitive Impairment), the hippocampus has already shrunk by more than ten percent.