Nutritional Approach to Alzheimer's Disease

On a very rainy evening on Thursday, September 25, approximately 60 people showed up at St. Mary’s Episcopal Parish Hall in Barnstable to find out how a nutritional approach to Alzheimer’s can be used to reduce the risk of contracting this disease, or delay its onset.

This event was part of an outreach program of Creation Care Committee of St. Mary’s Episcopal Church, Barnstable Village and Cape Cod Wellness Raw Food Meetup.

With no effective medical treatment currently available, Dr. Blake’s approach appears to offer the best hope for treating the disease.  In fact, while on the east coast he drew an audience of 100 physicians at Boston University Medical Center, who were interested in what he had to say.

Some hard facts from Dr. Blake:
Since 1979 the incidence of Alzheimer’s has increased by a factor of 84.
If we can delay the onset of dementia (3/4 of which is Alzheimer’s) by 5 years, we can cut the incidence of Alzheimer’s by 50%.
If we can delay the onset of dementia by 10 years, we can stop the epidemic.
The annual cost of treating the disease is greater than the annual total revenues of either Exxon-Mobil or Walmart.
Not all research is equal.  Studies funded by pharmaceutical companies are bound to be biased.  Dr. Blake uses only peer-reviewed studies published in scientific and medical journals.

Recommended Resources:

A Nutritional Approach to Alzheimer’s Disease
Book by Dr. Steve Blake, ScD

Learn to lower your risk of this dementia. Find out which two nutrients are crucial for lowering the buildup of amyloid plaques. Avoid Advanced Glycation Endproducts, a major cause of Alzheimer’s disease. Which supplements and medical plants are effective in reducing the risk and progression? All findings based on solid peer-reviewed research and Dr. Blake’s own clinical studies and Hawaii Dementia Prevention Trial. 

A Nutritional Approach to Alzheimer’s Disease
Video by Dr. Steve Blake, ScD

This is a video of his presentation, similar to the one Dr. Blake gave on September 25 in Barnstable, Cape Cod, MA.  In clear, understandable language, he spells out the root factors that cause the disease and the nutritional techniques to avoid or delay its onset.  The video includes the power point presentation which he uses to put his points across. 

Recommended for Healthy Eating:
Healthy Recipes for Friends Cookbook by Catherine Blake, BA, BD

Enjoy delightful recipes, comfort foods, amusing anecdotes, and colorful photos. Original recipes will guide you to new tastes that are easy to prepare. Dairy-free, whole-plant recipes will delight your palate. 

Best Friends Topping (from Healthy Recipes for Friends Cookbook by Catherine Blake)
Like dear friends, the two ingredients are symbiotic. Each one makes the other sweeter and richer.
¾ cup cashews, chopped
1 cup Red Bell peppers, diced to ½ inch pieces. (The same size as the cashew pieces is ideal.)
1 Tbsp olive oil for sautéing

Sauté all of the above in a skillet on medium-low heat for 10 minutes, stirring frequently to prevent scalding of the cashew pieces. When the bell peppers are softened and the cashews are burnished brown, turn off the heat, cover and let sit for 5 minutes or so to sweeten and soften. (Not until they are mushy, though.) This makes a delightful topping for anything. Serve as a side dish at any meal.

Nutritional Highlights (with about ½ cup of peppers and ½ cup cashews)
Antioxidants: Vitamin C  95 mg. (75 mg. RDA), Vitamin A as beta carotene: 2348 IU (2333 IU RDA), E9.9 mg (15 mg RDA),  Minerals: Iron 7.9 mg (18 mg RDA), Zinc 6.8 mg (15 RDA), Calcium 47.7 mg (1,000 RDA), Selenium 22.8 mcg(55 mcg RDA), protein: 21g of 46 grams