Insulin resistance also raises your risk for heart disease, so it’s not surprising to find that heart disease is associated with Alzheimer’s as well.
Arterial stiffness (atherosclerosis) is associated with a hallmark process of Alzheimer’s, namely the build-up of beta-amyloid plaque in your brain. According to researcher Timothy Hughes, “the process of vascular ageing may predispose the brain to increased amyloid plaque build-up.”
Recent research also points out that heart disease increases your odds of developing Alzheimer’s — in fact, these two diseases share a number of risk factors.
According to a study published in the journal Radiology, shared risk factors include smoking, alcohol use, diabetes, high fasting blood sugar levels, and obesity.
These kinds of findings dovetail with the conclusions reached by neurologist Dr David Perlmutter, author of the two books: Grain Brain, and Brain Maker.
From his research, Dr Perlmutter has concluded that Alzheimer’s disease is primarily predicated on lifestyle choices and, in a nutshell, anything that promotes insulin resistance will ultimately also raise your risk of Alzheimer’s.
There is little doubt that in terms of quality, much of the food sold in the United States lags behind those sold in other nations. In fact, what you are eating now may ALREADY be banned in other countries because of harmful additives, growth promoters, genetically engineered ingredients, or other dangerous practices.
The overall level of health in the country is deteriorating, faring lower than other industrialized countries even in the face of greater healthcare spending. You can’t help but see a connection between these toxic foods and the rising rates of disease. from now on.
Loved In America, Banned In Other Parts Of The World?
A list of these banned foods, based on an MSN article, includes farm-raised salmon, Hawaiian (GMO) papaya, artificial food dyes, arsenic-laced chicken, ractopamine-tainted meat, bromate-containing drinks and bread, Olestra, carcinogenic preservatives, and rBGH-laced milk.
Farm-raised fish of all species is of high concern. They can spell disaster for your health in numerous ways, because ALL farm-raised fish – not just salmon – are given a concoction of vitamins, antibiotics, and synthetic pigments (depending on the fish) to compensate for the lack of natural flesh coloration due to the unnatural diet. The fish are also exposed to pesticides, along with compounds such as toxic copper sulfate, which is typically used to keep nets free of algae.
Studies consistently found ratios of PCBs, dioxins, toxaphene, dieldrin, and mercury to be higher in farm-raised fish than wild fish.
And let’s not forget the more than 3,000 food additives – preservatives, flavorings, colors, and other ingredients – that are added to US processed foods, including infant foods and those targeting young children. The most popularly used dyes in the country – red 40, yellow 5, yellow 6, and blue 2 – have been shown in research to cause behavioral problems, as well as cancer, birth defects, and other health issues in lab animals.
In countries where these food dyes and colors are banned, companies like Kraft employ natural colorants instead, like paprika extract, beet root, and annatto. Why can’t they do the same in the American Mac & Cheese and other widely consumed products?
Time To Make A Healthy Change In Your Diet
This is a wake-up call. Avoid questionable ingredients and potentially dangerous foods permitted in the US food supply by ditching these processed foods completely and choosing whole, raw, preferably organic foods.
Swap out your regular meat sources to organic, grass-fed/pasture-raised versions of beef and poultry. The same applies to dairy and animal byproducts such as eggs. Follow a good nutrition plan to optimize your health.
Thanks to Joyce Riley, and the team at The Power Hour, for alerting me to this article. I am not a great fan of infographics, but I have made an exception in this case, because this one packs a lot of detailed information about dangerous ‘foods’ into a small space, while still presenting it clearly.
I have placed the word, food, in quotation marks because I believe that products that are known to be dangerous to health should not be allowed to be called food. It is important to note that the products, listed above, are banned in many countries, because they contain known toxins. This is, clearly, very different from the multitudes of foods, which people are advised only to consume in moderate, or small quantities, for the sake of their health.
We’re in really exciting times with regards to shifting the tide against genetically engineered (GE) foods and genetically modified organisms (GMOs).As you know, I was a big supporter of the California GMO labeling campaign, and while we lost the vote by an incredibly narrow margin last November, Proposition 37 catalyzed an enormous amount of awareness across the US.
More people are now aware of GMOs than we could possibly have ever reached through educational efforts alone, investing the same amount of money that we invested in Prop. 37. It really marked the beginning of the end for GM foods in the US.
Dr Joseph Mercola
Jeffrey Smith, who is one of the leaders in educating people about the concerns and dangers of GMOs, has been at it for about 17 years. He believes we are now at the most critical stage in the history of GMO activism in the United States.
We’ve now hit new stages of what I call the tipping point of consumer rejection,” he says. “And it follows very logically from Prop 37. Let me explain what I mean by a tipping point, and then I’ll explain exactly where we are in that process.
In January 1999, the biotech industry boldly predicted that within five years 95 percent of all commercial seeds in the world would be genetically modified and patented.
They did not anticipate the gag order of a scientist being lifted three weeks later in Europe. A firestorm of media reported on his results of a GMO-feeding study. Over 700 articles were written within a single month in the UK.
In 10 weeks, the tipping point of consumer rejection was achieved in Europe – heralded not by the European Commission banning GMOs, but by Unilever banning GMOs, then Nestlé, and then virtually everyone in Europe because they realized that using GM ingredients had become a marketing liability. This is what we call a tipping point.
Internationally renowned natural health physician, Dr Joseph Mercola, interviews Dr Don M Huber, one of the senior scientists in the US about area of science that relates to genetically modified organisms.
Dr Don Huber, an agricultural scientist and expert in microbial ecology, has issued stern warnings about shockingly devastating effects of genetically engineered food crops after discovering a brand new organism in genetically modified animal feed — an organism that has since been clearly linked to infertility and miscarriage in cattle, horses, pigs, sheep, and poultry.
Glyphosate, the active ingredient in Monsanto’s herbicide Roundup, and this new-to-science microbe are now linked to a new phenomenon referred to as ‘Sudden Death Syndrome’.
Herbicides and pesticides are metal chelators, which means they immobilise specific nutrients, rendering them unavailable to the plant and any animal or human who consumes that plant.
The nutritional efficiency of genetically modified plants is profoundly compromised. Micronutrients such as iron, manganese and zinc can be reduced by as much as 80 – 90 percent in genetically modified plants.