Posted on 02/11/2017 9:59:04 PM PST by Ciaphas Cain
New research from Lund University in Sweden has shown that intestinal bacteria can accelerate the development of Alzheimer’s disease. According to the researchers behind the study, the results open up the door to new opportunities for preventing and treating the disease
Because our gut bacteria have a major impact on how we feel through the interaction between the immune system, the intestinal mucosa and our diet, the composition of the gut microbiota is of great interest to research on diseases such as Alzheimer’s. Exactly how our gut microbiota composition is composed depends on which bacteria we receive at birth, our genes and our diet.
By studying both healthy and diseased mice, the researchers found that mice suffering from Alzheimer’s have a different composition of gut bacteria compared to mice that are healthy. The researchers also studied Alzheimer’s disease in mice that completely lacked bacteria to further test the relationship between intestinal bacteria and the disease. Mice without bacteria had a significantly smaller amount of beta-amyloid plaque in the brain. Beta-amyloid plaques are the lumps that form at the nerve fibres in cases of Alzheimer’s disease.
(Excerpt) Read more at neurosciencenews.com ...
This is incredibly important. Dr. Perlmutter (Grain Brain) talks about it in his book Brain Maker.
I think there are many modern diseases precipitated or affected by gut flora.
How Does Gastric Bypass Surgery Cure Type 2 Diabetes?
http://www.healthline.com/health-news/aging-how-gastric-bypass-eliminates-type-2-diabetes-072913
All that I have heard before today is that I need healthy gut bacteria. And supposedly the daily use of curcumin or Indian curry spice will help to clean the brain. And avoid beefsteak if possible. And avoid foods that are classified as acid PH levels and go for non acid PH levels. Maybe it is the wrong gut bacteria that is the problem. And perhaps each person has his own individual blend of the best possible gut bacteria.
Will they find that a certain bacteria is causing the problem? Seems to me, bacteria in the gut is universal, and not everyone gets Alzheimer’s. For those getting Alzheimer’s what bacteria is unique to them?
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Avoid processed food, esp those containing HFCS and diet cola
For breakfast I have 3 sausages and then yogurt then chips and a Hersey’s chocolate bar and diet sunkist.
That should kill off all the flora growing in the gut... right?
So now we have a choice between constipation and dementia?
This really is Yuge.
And it’s not just about Alzheimers. This is happening in many, many parallel disease and condition studies. Mental illnesses. Chronic conditions. Just about anything.
We are not us. We are a biome living in -— if things are going well -— symbiosis with the bacteria who live within us. We would do well to remember this.
I’ve been into this new science for a couple years now, and there is much experimentation and learning going on both privately funded and typical research paths, but the smart private people striking out on their own have actually LED the university and “commercially” or government funded studies. For instance, a few years ago it was thought that changing one’s bacteria was a difficult, very slow process. It isn’t. That means there are things we can all do today. Tomorrow. To get our biome better and reap the rewards in so many ways.
I have personally learned that food cravings come from the bugs. I was able to stop sugar cravings by both adding serious beneficial probiotics (most are crap but there are a few sources that are for real), and by feeding the good bacteria what they crave. They need fiber, especially resistant starch. Mine make me crave roasted veggies every day. Even if you don’t add any probiotics in supplement form, eating a diet rich in fermented foods and fibers is good enough to change your health. Start slowly.
By remembering the gut bacteria at mealtimes, maybe we can prevent a lot of diseases and conditions. So much to learn.
How on earth did the mice without bacteria in their gut survive long enough for a precursor to dementia NOT develop enough to be detected?
I suppose it’s POSSIBLE to intravenously or tube feed the mice, but then it seems that there’d be so many new variables introduced as to make the comparison worthless.
I noted a long time ago that my very healthy Grandparents and Greats had fermented pickles/sauerkraut or something similar at every meal except breakfast.
They also ate at least a small scoop of cottage cheese at nearly every meal (including breakfast sometimes with a sprinkle of sugar).
Whatever we were eating, pickles & cottage cheese were there too...whether they complimented the dish at hand or not:)
That probably kept them healthy! My grandfather loved slices of bread so dark and nubbly and thin (don’t know what that kind of bread is called) spread with a thin layer of butter or cream cheese, then a fat slice or two of raw onion on top.
And some healthy tribes being studied in Africa for their diets today will eat porridge of grain, sometimes with vegetables, that was cooked days ago. Remember that old nursery rhyme, “ pease porridge in the pot, nine days old?”
And all ate more literal dirt than we did. They were out in the healthy dirt more, they may have only lightly brushed or washed some of their veggies from the garden, they were exposed to a lot of elements and bacteria that way.
healthy dirt
May also relate to those working in the garden (soils) have less depression.
Can you point to any good reads about this that you consider valid studies, etc? I would like to know more. Thanks
I have the damndest time getting my wife to make me meals with more fiber. I’d eat a lot more fresh salads if she’d make ‘em. Sometimes I do (make a salad) but generally I just don’t have the time. (Between my own little business, and trying to care for two parents in poor shape in their late 80’s, “time”, or more precisely lack of it, is a lot more likely to do me in “early” than my ok-but-could-be-better diet.)
My wife does make some soups with good veggie / fiber content, but then the problem is that they are her Filipina recipes like chicken soup with whole drumsticks in the soup and big pieces of vegetable, or her pork neckbone soup. These taste great, but are clumsy and slow to eat, so, a lot of times I pass on them, because I gotta be somewhere in 15 minutes, or need to complete something that I’m already critically behind on. These dishes also pretty much ONLY go with white rice (and need some with, to taste good to me). I’ll just never adapt to my wife’s 3 meals with rice a day, that’s for sure.
Mostly due to cost, I eat a lot more chicken and pork than I once did, and have cut down on beef. But I still like a nice big burger once a week or so, and my wife’s “Philippine beefsteak” is too delicious to pass up. I also love well prepared catfish (and fishing for them!), and my wife is finally getting the hang of frying catfish and having it come out well. I’ve cut way back on ice cream and “mostly sugar” cereals, and try to snack on fruits and veggies more, and “chips” less, but that’s a work in progress. Fruit with every meal is another “alien” concept to my wife. After 15 years of marriage, she still fails to put such out, at least half the time.
Salt... I’m using much less by substituting other spices (such as a little pepper on cooked veggies rather than salt), but I’m still more of a “chip-snacker” than I should be. I’m successfully veering away from most commercial soups though, after seeing how much salt they typically had in them.
Probiotics are a problem. If I look up lists of the best probiotics on the web, most I just plain don’t like. I will eat small amounts of sweet pickles, and will eat a few spoons of yogurt every blue moon, but most “probiotic” products just do not appeal to me. Cheeses — I used to eat a lot more, but these days I gag on more than a nibble. (Speaking of fermented foods, my wife eats a “doosey” called “bagoong” (fermented shrimp) on rice. It is utterly horrible. Sauerkraut I dislike (despite my partially German heritage.) Kimchi - hmmm. I recall not disliking it too much, and my wife is on a Korean movie kick. Maybe she’ll make some...
Cottage cheese? Well, I got a little burned out on it, last summer, but, I usually DO like it with fruit on it (peach / pear / strawberry slices.) More prep time — gotta talk to wifey...
Never worried about red meat being bad for me and like mine rare with salt as the seasoning - I eat more of both than medical science says is good for me but at 64, I'm not on any regular medications - "new standards" put me at "higher risk" of stoke/heart attack because my bad cholesterol is almost 110.......the doctor said taking statins could decrease the chance by 1% - I told him I'll give him some more blood next year.
Seems to agree with all the MLM people on Facebook
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