Alzheimers Disease

Named in 1906 by its founder Alois Alzheimer, a German Doctor, Alzheimer's disease is identified in the brain by atrophy, senile plaques and neurofibrillary tangles. It affects 5-10% of people over 65 years old and is associated with loss of memory and cognitive functions and inability to carry out activities of daily life. The patient is unaware of their lack of memory.

An early indicator of Alzheimer's disease can be weight loss. Patients are prone to B12, folate and essential fatty acid deficiency. Many demented individuals are at risk of malnutrition which can instigate further apathy, disorientation, concentration and memory deficits. Food sensitivities and dehydration can mimic Alzheimer's disease symptoms. The basis of this disease is oxidative destruction or inflammation of the brain. Thus antioxidants and essential fatty acids play a significant role in reducing the severity of the disease.

Heavy metal toxicity such as that from aluminium is a factor leading to Alzheimer's. Hence patients should not be given aluminium based antacids and cooking in aluminium pots or drinking fruit juice from aluminium containers should be avoided as these increase exposure.