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Brains With Alzheimer’s Disease Have Subnormal Levels of Important Dietary Antioxidants

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A new study published in the Journal of Alzheimer’s Disease shows that brain levels of dietary lutein, zeaxanthin, lycopene, and vitamin E in people with Alzheimer’s disease are half those in normal brains.


This finding is consistent with Dr. Rath’s groundbreaking Cellular Medicine concept, which explains that the primary cause of chronic diseases is a long term deficiency of vitamins and other specific micronutrients. In contrast to the mainstream media’s hyping of dangerous new drugs for Alzheimer’s disease, the use of micronutrient-based approaches enables key factors at the root of the devastating condition to be safely targeted and corrected.

Clinical research shows that for patients with high levels of omega-3 fatty acids, supplementing with a combination of B vitamins can prevent brain shrinkage, a hallmark of Alzheimer’s disease. The role played by antioxidants and a nutrient-rich diet in fighting the condition is particularly important. Researchers from the University of Western Australia have described how evidence is accumulating that, through taking advantage of their synergistic effects, combinations of antioxidants may be effective not only in preventing Alzheimer’s disease but also in reversing it. Advising combining antioxidant supplements with a nutrient-rich diet, the researchers say such an approach may also be effective against other neurodegenerative diseases.

To learn how a recent meta-analysis supports the use of vitamin C supplementation for the prevention and treatment of Alzheimer’s disease, see this article on our website.

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