The Alzheimer’s Antidote: Using a Low-Carb, High-Fat Diet to Fight Alzheimer’s Disease, Memory Loss, and Cognitive Decline
By Amy Berger, MS, CNS, NTP
Chelsea Green Publishing
Alzheimer’s is one of the more nightmarish diseases and it is spreading rapidly and affecting people at younger and younger ages. The medical industry has been searching for a solution but has completely failed so far. This is probably because they aren’t considering the possibility that no brain is suffering from a drug deficiency. Therefore, searching for a drug-based solution is an expensive exercise in futility.
Amy Berger has looked at research into what might really be the root cause if it is not a drug deficiency. What she found is that Alzheimer’s patients’ brains are taking in glucose at a lower rate than normal. In other words, their brains are not getting enough fuel. Further research has shown that the brain can use fuel from either glucose or ketones, and that ketones actually work better. In many cases, it is possible to stop or even reverse Alzheimer’s with ketones.
The human body can make ketones if there is no interference from insulin. That could be a problem for a lot of people for two reasons. First, most spoiled westerners don’t want to give up their carbohydrate-heavy diet. Second, a lot of people are scared off by a misunderstanding of ketosis. They confuse it with ketoacidosis, a dangerous condition associated with diabetes. If you find yourself arguing with someone about ketosis, ask them to explain the difference between ketosis and ketoacidosis. If they can’t do it, invite them to go research that and get back to you when they actually know what they are talking about.
Berger presents the very reasonable theory that Alzheimer’s has spread so much in the last several decades because modern brains are not getting the nutrition they need. We have been programmed to fear saturated fat and cholesterol while taking in statin drugs and antacids. Cholesterol is a key nutrient for the brain, and low cholesterol will often lead to cognitive impairment.
Berger spends an entire chapter explaining this in detail. It is somewhat ironic that the cholesterol-starved brain will most likely have trouble understanding this chapter, especially if the pharmaceutical industry has trained it to believe otherwise.
In this book you will find extensive information on how to do a low-carb diet correctly, with emphasis on the importance of getting enough of the right kinds of fats. All of this information does come with a warning that low-carb is not for everyone. Coconut oil is effective at raising ketone levels even in the presence of insulin. This can be very helpful for those who can’t or won’t try a low-carb diet.
Berger explains the technical information in the book in a way that most people will be able to understand, and the book is well-organized. The nutrition advice (on fat and cholesterol especially) is excellent, and the thumb is UP.
This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly magazine of the Weston A. Price Foundation, Summer 2017.🖨️ Print post
I’m 82 and have been eating mostly well since age 40. I was raised in a wonderful environment of whole foods, victory gardens and just about fresh everything.
Through my own research and congenital issues, I’ve discovered I am so carb sensitive it’s amazing. In three days, I lost 5 pounds. Water, sure, but that’s what carbs do to me.
I was diagnosed with high blood pressure, took pills about a week and decided that my body was wiser than I! My blood pressure has settled in at ~120/70 and my doctor says that’s fine, good enough! I eat a small amount of red meat, chicken/fish once or twice a week, around 1300 calories keeping carbs at 60-100 gas. I shoot for 70 grams of protein and eat all the good fat I want. About every six to eight weeks I have a homemade BLT!!
Bless you all for your fine work, so grateful
Thank you Rose for your comment!