Alzheimer’s and Type 2 Diabetes [video]
Is it possible that Alzheimer’s Disease is literally type 2 diabetes of the brain? Alzheimer’s Disease is one of the most devastating diseases that can strike any family. During the past several years, scientific research is leading clinicians to take a second look at what is causing plaque to build up in the brain of AD sufferers. More and more evidence is surfacing that indicates that AD may be caused by the brain’s inability to recognize the insulin that is produced in the brain to enable sugar or glucose to feed the brain cells. When this occurs, the brain is literally starved to death.
It appears from some very intuitive research that Alzheimer’s may be initiated and/or accelerated by eating foods that contain nitrates and nitrosamines. These chemicals are found in a wide variety of processed foods but are especially high in smoked and processed meats such as sausage, bacon, ham, etc. Read your labels! Your life may depend on it!
If you are concerned about AD, it would be prudent at this time to begin to scrutinize the labels of the foods you are purchasing and to cut back on processed meats in particular.
It would also be prudent to take dietary supplements that help manage blood glucose levels in your body and to help increase insulin sensitivity to help prevent or reverse type 2 diabetes. Patty McPeak Manna™, 24/7™ and DiaCea® are excellent sources of nutrients which are perfect for diabetics. Loaded with B vitamins, magnesium, potassium and a plethora of phytonutrients, they are the diabetic’s best friend. DiaCea is a special dietary supplement taken in capsule form which has been formulated to increase insulin sensitivity.
Once again, science is “catching up” to what we in the alternative medical arena have known for decades—the body can heal itself if given pure wholesome food devoid of chemicals including nitrates. Clinical trials clearly demonstrated that Patty McPeak Manna can help reduce insulin resistance, lower fasting blood glucose levels as well as lower glycosalated hemoglobin levels, which is a measure the amount of damage being done at the cellular level when blood glucose levels spike.
