The Alzheimer’s Diet: A Step-by-Step Nutritional Approach for Memory Loss Prevention and Treatment by Richard S. Isaacson MD and Christopher N Ochner PhD is a good primer on Alzheimer’s disease with a view toward preventing the disease, delaying the onset, or managing it through lifestyle changes which help to improve memory and protect the brain through changes in the daily diet and exercise.
Strategically, the authors aim to manage Alzheimer’s by implementing a low carbohydrate diet with low glycemic foods. In addition, there are specific vitamins to take to advance Alzheimer’s prevention or management. These are vitamins B1, B6, B12, Vitamin D and Omega 3 vitamins, and cocoa powder. A low glycemic diet consists of foods like bran with fiber, broccoli, lettuce, onions, mushrooms, grapefruit, yams, minestrone and lentil soup and fish sticks.
The authors advise patients to get excess sugar out of the body along with such things as transfats and bad fats like the LDL cholesterol. Avocados and Omega 3s from fish are examples of the good fats or HDL cholesterol. High glycemic foods fuel the fire in the body because the insulin response in the brain cannot be regulated properly. In effect, the brain burns excess glucose and releases a bi-product called free radicals. These free radicals may be neutralized by antioxidants like Vitamin C and others.
The Alzheimer’s Diet is an important work which will help patients and their medical providers cope with Alzheimer’s, delay the onset or perhaps prevent the disease, or manage the grossest symptoms. Most importantly, the book instructs patients on the all-important medical monitoring and dietary regimen for Alzheimer’s patients.