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Slow the Progression of Alzheimer’s Disease - This Food Causes Alzheimer’s
A study in the latest edition of Scientific Reports, written by researchers at the
University of Bath and King’s College London, now proposes a mechanism through
which one specific type of food causes Alzheimer’s disease.
Unfortunately, it’s a food that is everywhere as an additive or by itself. It’s known by
many names, as attempts to disguise its presence in ingredient lists are crafty.
Sugar molecules inside your body have this nasty habit of binding to protein and fat
molecules. When this binding is controlled by enzymes, it’s normal and harmless.
But when this binding happens without the involvement of enzymes, scientists call it
glycation, which can be harmful.
During the process of glycation, protein and fat cells can be damaged, and harmful
advanced glycation end products can be released that can damage other cells even
None of this is new knowledge, but researchers never quite understood how
glycation led to Alzheimer’s.
The Bath and London scientists studied brain samples of people with and without
Alzheimer’s. They discovered that at the beginning of the disease, glycation
damaged an enzyme called MIF (macrophage migration inhibitory factor).
This MIF enzyme is part of your immune system. When proteins start building up in
your brain, as happens at the beginning of Alzheimer’s, MIF is supposed to
stimulate other brain cells, called glia, to deal with this abnormal protein buildup.
But because glycation suppresses MIF, this process cannot get going, thereby
allowing Alzheimer’s to proceed undisturbed.
In other words, your immune systems has a mechanism to combat the changes
that lead to this disease, but excessive sugar intake kills this mechanism.
We often wonder why our immune systems are so feeble and canno