Alzheimer's and Parkinson's triggered by cholesterol deficiency and malnutrition?
Alzheimer's and Parkinson's are modern tragedies. Diseases that were rare or virtually nonexistent just a century ago have exploded in prevalence today. In societies that still eat the diet humans were evolutionarily adapted to – abundant in animal fat and protein – these diseases are barely found.
So why are we in the West afflicted by an epidemic of neurodegeneration?
The answer is possibly simple: We have removed vital nutrients, especially cholesterol, and replaced them with an unnatural and destructively high intake of carbohydrates, and we have replaced natural animal fats with chemically extracted plant-based oils, with a completely different composition than the body is, and should be, made of.
Alzheimer's and Parkinson's: Metabolic catastrophe in the brain
Both Alzheimer's and Parkinson's are characterized by nerve cell death, impaired energy metabolism, and insulin resistance in the brain. Most people are unaware that Alzheimer's is often called "type 3 diabetes" because it shares many of the same damaging mechanisms as classic diabetes: a lifelong abuse of carbohydrates that creates chronic insulin resistance and energy deficiency.
But even worse: Our brains are completely dependent on cholesterol, and the modern hunt for lower cholesterol has created a population with weakened brains. The authorities tell us that we must lower our cholesterol to “protect the heart,” when the reality is that low cholesterol is directly linked to cognitive decline, depression, dementia, and increased mortality.
Cholesterol is so crucial to the brain that it produces it on the spot! Did you know? Why would the brain come up with something like this if it was stupid? Isn't the brain known to be smart, on the contrary, like dr. Georgia Ede so funny saying.
Cholesterol: the brain nutrient we've removed
The brain is the organ with the highest cholesterol content in the body. Our nerve cells need cholesterol to function, to make new connections, and to repair damage. Studies have shown that Alzheimer's patients have lower cholesterol levels in the brain, and that cholesterol deficiency is one of the main causes of the disease. Yet, for decades, governments have been pushing cholesterol-lowering statins, which paradoxically increase the risk of neurodegenerative diseases.
The famous The Framingham Study found a direct link between low cholesterol levels and poorer cognitive function. Those who had what the authorities call the desired level of cholesterol (<5,2 mmol/L) scored poorer in memory, concentration, and abstract thinking than those with higher cholesterol.
Those with cholesterol above 6,25 mmol/L performed best. So it's not the fat-rich brain that deteriorates because we eat too much fat – it deteriorates because we've removed the fat.
Malnutrition and catastrophic health outcomes
The diet recommended today, rich in grains, fiber, vegetable oils, and lean meats, is a recipe for degeneration. When we eliminate natural sources of fat like beef, butter, lard, eggs, and fatty fish, we also remove essential fatty acids, cholesterol, and fat-soluble vitamins. At the same time, we load up on sugar, starch, and vegetable oils—which cause insulin resistance, chronic inflammation, and damage to brain cells.
The fact alone that long-chain, essential fatty acids such as DHA, DPA, EPA and AA do not exist at all in the plant kingdom shows that we MUST have meat, seafood and fat, to maintain both mental and physiological and neurological health.
Alzheimer's – a result of a fat-free diet?
Alzheimer's is not just a disease of the elderly. We are seeing more and more cases in younger people, and it is closely linked to diabetes and metabolic disorders. Why? Because the brain needs fat and ketones to function, but we have been feeding it sugar and vegetable oils.
Several studies show that people with higher intakes of animal fat and cholesterol have a lower risk of Alzheimer's. A study from Chicago found that those who ate fatty fish at least once a week had a 60% lower risk of Alzheimer's. This makes perfect sense – our brains need omega-3s, saturated fat and cholesterol to function.
In another study of mice with Alzheimer's-like disease, a high-fat, low-carb diet reduced the buildup of amyloid beta proteins—the hallmark of Alzheimer's. But this isn't surprising. Every cell in our bodies is built to burn fat as its primary energy source, not sugar.
Parkinson's – also a disease of cholesterol deficiency?
Parkinson's affects dopamine-producing neurons, and as with Alzheimer's, patients often have serious metabolic disorders. Low cholesterol is also linked to an increased risk of Parkinson's, especially in women.
A large study in the Netherlands found that people with cholesterol below 6,1 mmol/L had the highest risk of Parkinson's, while those with higher cholesterol levels had a dramatically lower risk.
Ketones, produced on a carnivore diet, have been shown to protect nerve cells in Parkinson's and may even help regenerate damaged areas of the brain. While modern medicine continues to treat Parkinson's with symptom-relieving drugs, there is very clear evidence—along with a good dose of logic—that a high-fat diet is key to protecting the high-fat brain.
Treatment: Meat and fat – not pills
The solution is simple: Eat what your brain is designed for. A carnivore diet, or a low-carb diet, with a high intake of animal fat and cholesterol, can:
- Supplying essential fatty acids such as DHA, DPA, EPA and AA (long-chain fatty acids found exclusively in the animal kingdom), which are literally vital for brain function.
- Make plenty of necessary cholesterol, by abundant access to essential fats and ketones Our brain itself creates the vital brain cholesterol via Acetyl-CoA.
- Protect against insulin resistance and restore the brain's energy metabolism, with new nutrition for brain cells through ketones, as well as reversal of "brain diabetes" - a starvation from having lost the ability to use glucose as energy.
- Reduce inflammation in the brain, which is a driving force behind neurodegeneration, and general degeneration.
- Stabilize blood sugar, so that the brain never again becomes poisoned by the repeated high mountains, and subsequent exhaustion by the deep valleys, in the blood sugar, several times a day.
We are seeing an increasing amount of research pointing to an animal-based diet as the only effective solution to these diseases.
Research from the 1990s showed that ketogenic diets could treat several rare brain diseases, and more recent studies suggest they may protect against both Alzheimer's and Parkinson's.
Ketones not only seem to protect the brain, but can also contribute to restore damaged nerve cells.
The brain needs meat, not carbohydrates
Humans were not designed to eat fiber, grains, and vegetable oils. Our brains evolved on a diet rich in meat, fat, and cholesterol. So Alzheimer's and Parkinson's are probably not inevitable diseases—they are, like all our modern diseases, the result of a failing diet, and bad dietary advice over 50 and 100 years.
So the next time someone tells you to lower your cholesterol and eat less fat, tell them what you just learned. Our brains are starving – and we see the human animal withering away on the inside and thickening on the outside, every single day.
Risk of dementia among persons with diabetes mellitus: a population-based cohort study
Serum Cholesterol Levels and the Risk of Parkinson's Disease
Insulin and cognitive function in an elderly population. The Rotterdam Study
Henderson ST. High carbohydrate diets and Alzheimer's disease
Insulin and Its Metabolic Effects, Presented at Designs for the Health Institute's BoulderFest
Diabetes mellitus and risk of Alzheimer's disease and decline in cognitive function
Insulin and Cognitive Function
The AlzGene Database. Alzheimer Research Forum.
Lipid homeostasis and apolipoprotein E in the development and progression of Alzheimer's disease
Serum Cholesterol and Cognitive Performance in the Framingham Heart Study
Consumption of fish and n-3 fatty acids and risk of incident Alzheimer's disease
Fatty Acid Oxidation in the Pathogenesis of Alzheimer's Disease
A ketogenic diet reduces amyloid beta 40 and 42 in a mouse model of Alzheimer's disease
Fatty acids as an energy source for the operation of axoplasmic transport
Ketones: metabolism's ugly duckling
D-β-Hydroxybutyrate protects neurons in models of Alzheimer's and Parkinson's disease
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