Did you know that Alzheimer’s has also been dubbed “Type 3 Diabetes”? It might astonish you to know that researchers have discovered a possible strong link between diet and the risk of Alzheimer’s disease.

Now considered the third leading cause of death in the USA (behind cancer and heart disease), Alzheimers affects 1 in 9 people over the age of 65.

Too much glucose in the brain, triggered by excessive consumption of sugars, may have a significantly harmful effect on memory: Research from actual human studies recently published in the prestigiousNeurology [1] indicated that lower glucose levels were significantly associated with better scores in delayed recall, learning ability, and memory consolidation. The researchers concluded:

“… even in the absence of manifest type 2 diabetes mellitus or impaired glucose tolerance, chronically higher blood glucose levels exert a negative influence on cognition, possibly mediated by structural changes in learning-relevant brain areas.”

Curiously, researchers have discovered that the brain produces insulin – and that this insulin is essential to the survival of brain cells.

However, the brain is regarded as better fueled by ketones – which are produced by the body as a reaction to digesting healthy fats such as Omega-3s.

According to neurologist Dr. David Perlmutter, Alzheimer’s is strongly influenced by lifestyle choices; the two main culprits being excessive sugar and gluten consumption.

Be aware also that fructose – either from artificial or natural sources – is included in sugar consumption for these purposes.

In addition to avoiding sugar and refined fructose, it is suggested to increase the balance of vegetables, especially fresh raw veggies, healthful fats, including animal-based omega-3, organic butter from raw milk, clarified butter called ghee, organic grass fed raw butter, olives, organic virgin olive oil, coconut oil, nuts like pecans and macadamia, free-range eggs, wild Alaskan salmon and avocado.