Tuesday, August 9, 2011


Here is a recent podcast from Hank Garner of My Low Carb Journey.  In this 53 minute podcast, Hank interviews Dr. Larry McCleary, neurosurgeon and author of Feed Your Brain, Lose Your Belly, about the connections between eating high carb and the development of Alzheimer's Disease.

There are a few different topics discussed in this podcast, all on the topic of eating low carb to feed the brain.

Of particular interest is the research being done using an inhaled version of insulin that goes directly to the brain to enhance memory and reverse Alzheimer's symptoms!

Listen and read listeners' comments by clicking here. 

Related Posts: 

Wednesday, July 27, 2011


Could Alzheimer's be a form of diabetes? That's the tantalizing suggestion from a new study that finds insulin production in the brain declines as Alzheimer's disease advances. "Insulin disappears early and dramatically in Alzheimer's disease," senior researcher Suzanne M. de la Monte, a neuropathologist at Rhode Island Hospital and a professor of pathology at Brown University Medical School, said in a prepared statement.

"And many of the unexplained features of Alzheimer's, such as cell death and tangles in the brain, appear to be linked to abnormalities in insulin signaling. This demonstrates that the disease is most likely a neuroendocrine disorder, or another type of diabetes," she added.

The discovery that the brain produces insulin at all is a recent one, and de la Monte's group also found that brain insulin produced by patients with Alzheimer's disease tends to fall below normal levels.

Now her group has discovered that brain levels of insulin and its related cellular receptors fall precipitously during the early stages of Alzheimer's. Insulin levels continue to drop progressively as the disease becomes more severe -- adding to evidence that Alzheimer's might be a new form of diabetes, she said.

In addition, the Brown University team found that low levels of acetylcholine -- a hallmark of Alzheimer's -- are directly linked to this loss of insulin and insulin-like growth factor function in the brain.

The report appears in the November issue of the Journal of Alzheimer's Disease.

Insulin Receptors

In its study, de la Monte's team autopsied the brain tissue of 45 patients diagnosed with different degrees of Alzheimer's called "Braak Stages." They compared those tissues to samples taken from individuals with no history of the disease.

The team analyzed insulin and insulin receptor function in the frontal cortex of the brain, a major area affected by Alzheimer's. They found that as the severity of Alzheimer's increased, the levels of insulin receptors and the brain's ability to respond to insulin decreased.

"In the most advanced stage of Alzheimer's, insulin receptors were nearly 80 percent lower than in a normal brain," de la Monte said.

In addition, the researchers found two abnormalities related to insulin in Alzheimer's. First, levels of insulin dropped as the disease progressed. Second, insulin and its related protein -- insulin-related growth factor-I -- lose the ability to bind to cell receptors. This creates a resistance to the insulin growth factors, causing the cells to malfunction and die.

"We're able to show that insulin impairment happens early in the disease," de la Monte said. "We're able to show it's linked to major neurotransmitters responsible for cognition. We're able to show it's linked to poor energy metabolism, and it's linked to abnormalities that contribute to the tangles characteristic of advanced Alzheimer's disease. This work ties several concepts together and demonstrates that Alzheimer's disease is quite possibly a Type 3 diabetes," she said.

Clinical Potential

One expert believes declining insulin levels may be an important feature of Alzheimer's, but not the whole story.

"There is now increasing evidence primarily from observational studies that diabetes, its predecessor metabolic syndrome, and insulin resistance are implicated in increasing risk for Alzheimer's disease," said Dr. Hugh C. Hendrie. He is a professor of psychiatry and co-director of the Center for Alzheimer's Disease and Related Neuropsychiatric Disorders at Indiana University Center for Aging Research, in Indianapolis.

This study adds support to these biological hypotheses and has perhaps treatment implications for the use of certain types of anti-diabetes drugs that influence insulin resistance, Hendrie said.

"There are many other factors also implicated in Alzheimer's disease, such as hypertension and
inflammation, so I think it's a bit of a stretch at the moment to describe Alzheimer's disease as an endocrinological disorder like diabetes," he said.

Another expert thinks that insulin and insulin-like growth factors may be the key to slowing the progression of Alzheimer's.

"We have shown that insulin-like growth factors regulate learning and memory," said Douglas N. Ishii, a professor in the Department of Biomedical Sciences at Colorado State University in Fort Collins.

"We had shown that by blocking insulin-like growth factors in the brain you block learning and memory."

When Ishii's group treated rats with insulin-like growth factors, the researchers found that the intervention prevented the loss of both learning and memory. "In addition, we showed that insulin normally regulates brain weight in adults," he said.

"The clinical potential is that by injecting insulin-like growth factors into patients, one might be able to prevent the loss of learning and memory," Ishii said. "In particular, we have a paper coming out showing that insulin-like growth factors can not only prevent the loss of learning and memory, but prevent the loss of a protein in the brain. This may lead to the slowing down of the progression of Alzheimer's."

Read the full article here.

Wednesday, July 20, 2011


Here is today's blog post from neurosurgeon Dr. Jack Kruse, concerning the use of a low carb paleolithic diet to prevent Alzheimer's Disease, Parkinson's Disease and other neurodegenerative diseases:

Dr. Jack Krus

1. Why the presence of genes means nothing to disease risk.

2. What do people over 100 years old teach us about genetics?

3. What six pieces of evidence found in 2011 tell us about AD or PD etiology?

4. How will industry try to solve the mystery?

5. What you can do right now to obliterate your current risk of AD and PD?

If you did not know that Ronald Reagan suffered and died from end stage Alzheimer’s, you do now. Micheal J. Fox is afflicted with Parkinson’s disease and trying to solve its etiology as a fundraiser. Recently in 2011, several announcements were made that several genetic mutations seem to predispose us to Alzheimer’s disease (AD) and Parkinson’s Disease (PD). I tend to glance over these findings often because based upon my current understanding, genetic mutations are not where science seems to be headed these days. Genetic determinism has been the dogma for the last 50 years, but the most recent data suggest that we can reprogram our genes by turning on and off their function if we know how. This makes sense considering that most biologic systems don’t rely on the presence or absence of genes in disease states. In fact, in Mount Sinai’s supercentenarian group they found that the longest lived people all tend to have the “bad genes” in their cells we all worry about. The interesting part is that they are not “turned on” and appear to be of no consequence to those people.

The old dogma led us to believe that the mere presence of these genes spelled doom. If you don’t think genetic determinism is alive and wellin 2011 talk to any woman who tests positive for the BRCA 1 gene for breast cancer. Many of these women are electing for mastectomies in the face of no immediate cancer presence just because of the scare due to the BRCA 1 gene being present. I don’t advocate that kind of thinking. WHY? The Mount Sinai supercentenary group makes a great example for us to learn from. Think of an analogy of genes and their epigenetic signals to a “stick of dynamite” and “lit match”. A stick of dynamite is not dangerous to us unless it is around a lit match. It appears the same is true for genes. The mere presence means little as long as the on switch is not present at the same time. This is where genetic testing is now headed.

The recent AD announcements gained lots of attention but the thing that caught my eye about the genes found in AD patients were all tied to lipid metabolism and inflammation generation. The AD jigsaw puzzle is a long way from complete, but the pieces are emerging that suggests inflammation is the root cause of this condition. So Dr. Kruse, what exactly are those pieces of evidence? What six things have we learned about the brain and neurodegenerative disorders as of 2011?

1. The genesis cause of AD et al is caused by the presence of insoluble plaques made up of a protein called Amyloid beta (A-beta) inside neurons.

These proteins block signal transmission and molecule transfers that occur in the brain normally. This process continues for sometime and then another protein becomes more common called Tau protein. When both occur together they begin to interact and form the insoluble protein called a neurofibrillary tangle that is classically associated with many neurodegenerative diseases. (AD, Parkinson’s, and Mad Cow disease are a few.)

2. The second bit of evidence is found on the APO E gene present on chromosome 19. If it is present many researchers and clinicians believe your risk of getting AD rises. In fact, having two copies of the four we have of this gene, raises your risk of developing AD 20 fold before the age of 75! SO APO E presence sound bad does it not?

Guess what APO E gene function is for? It is to remove the build up of the A-beta and Tau proteins before they induce nerve damage and eventual cell suicide. The solubility factor is important because it is determined by how the protein folds after it is made. If it folds incorrectly it become less soluble. This is why we can see these tangles under a microscope. So this means that the presence of APO E gene is a great thing and not a bad thing that many have been led to believe the last 15 years. More proof that genetic determinism is not as important as the epigenomic effects upon those genes.

3. The third bit of evidence comes from Dr Chris Dobson’s lab in Cambridge University.

He cleverly made 17 small genetic adjustments to the A-beta protein in the lab to make it either more or less soluble. After doing this he then transferred these genetically altered proteins into the DNA of fruit flies and clearly proved that the less soluble the protein transferred the shorter lived were the flies. Their life spans clearly correlated with the percent solubility of the protein transferred to the mutant flies. So after his experiment neuroscientists began to ask why do misfolded proteins show up in elderly brains to begin with?

4. It appears that all neurons have an internal quality control mechanism that not only detects misfolded proteins, but one that also self corrects this process from happening.

Research was published in March of 2011 from Brown University that both parts of this mechanism, the detector and refolder, are functional but overwhelmed in diseased brains with neurodegenerative changes. They can not keep up with the workload of all the A- beta protein being made.

5. Then the 5th bit of evidence came in April of 2011 from Dr. Jeffrey Kelly.

Dr. Kelly is at the Scripps Research Institute, and found that a chemical formed when cholesterol reacts with ozone attaches to A-beta and makes misfolding hundreds of times more likely. Take a guess where Dr. Kelly found the ozone came from? It comes from inflammation generated within the neurons from cellular metabolism. This linked the etiology of protein misfolding directly to carbohydrate and omega six fuels in our diet and their eventual metabolism over years. Both of these pathways are known to cause the development of inflammation in human biochemistry. It also links diabetes risk to AD fairly tightly. This news is not surprising to my readers at all if you follow the Quilt’s Levees.

6. The last bit of evidence comes from the recent studies on studies on stress and the development of all neurodegenerative diseases. That is the hormone cortisol. This links another levee to the "brick in the wall".

This is a clearly a hormone most of my blog readers have become quite familiar with. Remember that cortisol rises in end stage leptin resistance to cause the generation of even more inflammatory cytokines. Remember that cortisol is made from the cholesterol backbone, pregnenolone. 2011 work done at the University of California at Irvine has pointed to the elevation of cortisol as the main generator of the inflammation in diseased neurons. This further fuels protein misfolding and overwhelms the detector and refolding mechanisms in the brain.


It appears that the brains cholesterol stores are used up to make the cortisol that fuels the inflammation that drives this pathologic process. This inflammation becomes the currency that overwhelms the internal quality assurance system of neurons to make sure proper protein folding occurs. When the system is overwhelmed the end result is the formation of neurofibrillary tangles from insoluble proteins. These insoluble proteins then block the transport of vital ingredients into the brain cells to offset the assault. One of those ingredients appears to be cholesterol itself. It appears that normal lipid metabolism repair mechanisms become so unbalanced that it induces the nerve cells to undergo apoptosis! This ties another levee to the AD and Parkinson’s disease story.

Many physicians and researchers are hoping that we can find a place in this chain of events that can be attacked or blocked by a medication to prevent the inflammation, production of ozone reactions, slow the conversion of cholesterol to cortisol, and encourage the refolding apparatus that evolution provided us to make a dent in this disease. Maybe then we can improve protein solubility and even boost the plaque removal mechanism that we were born with? I have a better idea. Why don’t we stop providing that the fuels that are known to provide the ” lit match” to the dynamite?

Maybe we should advocate a low carb paleolithic diet that decreases carbohydrates that upregulate IGF 1 and 2 and lower omega six free fatty acids? We know that will help slow the progression of the disease since we now know what drives it. Some how I bet they’d rather make a drug they could make money on then teach people what really might help now? After all, no food company makes money unless they are selling the SAD (Standard American Diet), do they? The choice is clearly yours to ponder.

To read the full article and comments, click here.

Friday, June 24, 2011


How to Prevent and Reverse Dementia, Parkinson's, ALS, Multiple Sclerosis, and Other Neurodegeneratvie Disorders


Dr. Fife outlines a specific battle plan to combat these disorders, one that fits very nicely with what we know of these disorders and is easy to follow. I would encourage everyone faced with the possibility of encountering neurodegenerative disease, which now includes most of us, to read this book carefully. It is a treasure trove of invaluable information and practical advice. --Russell L. Blaylock, MD, Board Certified Neurosurgeon and author of Excitotoxins: The Taste That Kills

A must read for any and all health care professionals, as well as any family members or friends of those stricken by these maladies. --Jeffrey Grill, MD

Stop Alzheimer s Now! represents a major step forward in Alzheimer s disease, exposing the reality that Alzheimer s and other brain diseases are inflammation-related disorders and therefore can be effectively treated and potentially completely prevented by reversing inflammation through better nutrition and healthy lifestyles. --Catherine Shanahan, MD, author of Deep Nutrition: Why Your Genes Need Traditional Food

Stop Alzheimer's Now!...will not only be beneficial for Alzheimer's but also for a wide variety of other diseases. I strongly recommend reading this book! --Sofie Hexeberg, MD, PhD

A must read for everyone concerned with Alzheimer's disease...the author explains how diet modifications and the addition of coconut oil can drastically change the course of the disease. --Edmond Devroey, MD, The Longevity Institute

The author's dietary recommendations are a valuable aid to nutritional therapy of chronic neurodegenerative diseases. I recommend this enlightening book to both physicians and those who simply want to better understand how our brain functions. --Igor Bondarenko, MD, PhD

A must read for everyone concerned with Alzheimer's disease...the author explains how diet modifications and the addition of coconut oil can drastically change the course of the disease. --Edmond Devroey, MD, The Longevity Institute

The author's dietary recommendations are a valuable aid to nutritional therapy of chronic neurodegenerative diseases. I recommend this enlightening book to both physicians and those who simply want to better understand how our brain functions. --Igor Bondarenko, MD, PhD


Dementia and other forms of neurodegeneration are not a part of the normal aging process. You should not expect to develop dementia as you grow older. The brain is fully capable of functioning normally for a lifetime, regardless of how long a person lives. While aging is a risk factor for neurodegeneration, it is not the cause! Dementia and other neurodegenerative disorders are disease processes that can be prevented and successfully treated. This book outlines a program that is backed by decades of medical and clinical research that has proven successful in restoring mental function and improving both brain and overall health. You will learn how to prevent and even reverse symptoms associated with Alzheimer's disease, Parkinson's disease, multiple sclerosis (MS), amyotrophic lateral sclerosis (ALS), Huntington's disease, epilepsy, diabetes, stroke, and various forms of dementia. The information in this book is useful not only for those who are suffering from neurodegenerative disease, but for anyone who wants to be spared from encountering these devastating afflictions. These diseases don t just happen overnight. They take years, often decades, to develop. In the case of Alzheimer's disease, approximately 70 percent the brain cells responsible for memory are destroyed before symptoms become noticeable. Once symptoms surface, the brain is already in an advanced stage of degeneration. You do not want to wait until most of your brain has died before you start to do something about it. You can stop Alzheimer's and Parkinson's and other neurodegenerative diseases before they take over your life, but you must start now.

Stop Alzheimer's Now!  can be ordered by clicking here.

Friday, June 17, 2011


A recent article published by Natural News and the author is Dr. Carolyn Dean.

My world is full of coconuts, including coconut oil and coconut milk. That's not unusual because I live on Maui. But I'm happily seeing coconut oil all over the internet as the treatment for dozens of conditions and possibly hundreds of symptoms.

My first clue as to the wonders of coconut oil came during my AIDS research in New York in the very early 1990's. Anecdotal reports started to pop up throughout the AIDS community about miraculous cures using coconut oil. To my mind, that's when the whole coconut oil industry opened up.

Before then, coconut oil was considered a "dangerous" saturated oil by the margarine promoters who set out to demonize butter. We know that ended in tears when it finally came out that the trans fats in margarine proved to be much more dangerous than any saturated fats.

My latest clue is the new book by Dr. Bruce Fife Stop Alzheimer's Now! that I just finished reading It's Dr. Fife's 9th book on the incredible benefits of coconut. Each year the research catches up with what he's known all along about the power of coconut oil and its completely non-toxic nature.

Dr. Fife's book presents a breakthrough in the treatment of Alzheimer's and other neurological diseases. The introduction by my friend Dr. Russell Blaylock is glowing with praise for Dr. Fife's work. And the body of the book gives a thorough overview of Alzheimer's and related diseases and then offers immense hope to people with these conditions.

As Dr. Fife's says on his website (www.coconutresearchcenter.org) "Coconut is highly nutritious and rich in fiber, vitamins, and minerals. It is classified as a 'functional food' because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations. Pacific Islanders consider coconut oil to be the cure for all illness. The coconut palm is so highly valued by them as both a source of food and medicine that it is called 'The Tree of Life.' Only recently has modern medical science unlocked the secrets to coconut's amazing healing powers."

Dr. Fife says that "Nearly one third of the world's population depends on coconut to some degree for their food and their economy. Wherever the coconut palm grows the people have learned of its importance as an effective medicine. For thousands of years coconut products have held a respected and valuable place in local folk medicine."

Coconut oil differs from other oils because it's rich in medium chain fatty acids that are utilized readily by the body for energy.

Fats and oils are called fatty acids and they are saturated, monounsaturated or polyunsaturated fatty acids. They can also be classified as short-chain (SCFA), medium-chain (MCFA), and long-chain fatty acids (LCFA). Another term you will often see in reference to fatty acids is triglyceride. Three fatty acids joined together make a triglyceride, so you may have short-chain (SCT), medium-chain (MCT), or long-chain triglycerides (LCT).

Most dietary fats and oils you eat, whether they are saturated or unsaturated or are sourced from animals or plants, are composed of long-chain triglycerides. Almost 100% of all the fats we eat are LCT.

Now here's the point about coconut oil. It's mostly an MCT fat. Medium-chain triglycerides are exceptionally easy to digest and absorb. In my experience they don't make you burp like other fats! They are easily digested and are used by the body as a quick source of energy. But at the same time these fats give your stomach a feeling of fullness allowing you to eat less.

Most MCT products are made from coconut oil. Since they are added to infant formulas and health recovery products and athletic products more research is being done on their beneficial effects of late.

Dr. Fife graciously allowed me to quote from his website the current research on coconut oil that confirms the following extensive list of benefits.

Anti-infective Properties

*Kills viruses that cause influenza, herpes, measles, hepatitis C, SARS, AIDS, and other illnesses.

*Kills bacteria that cause ulcers, throat infections, urinary tract infections, gum disease and cavities, pneumonia, and gonorrhea, and other diseases.

*Kills fungi and yeasts that cause candidiasis, ringworm, athlete's foot, thrush, diaper rash, and other infections.

*Expels or kills tapeworms, lice, giardia, and other parasites.

*Helps prevent periodontal disease and tooth decay.


*Provides a nutritional source of quick energy.

*Boosts energy and endurance, enhancing physical and athletic performance.

Digestion and Metabolism

*Improves digestion and absorption of other nutrients including vitamins, minerals, and amino acids.

*Improves insulin secretion and utilization of blood glucose.

*Relieves stress on pancreas and enzyme systems of the body.

*Reduces symptoms associated with pancreatitis.

*Helps relieve symptoms and reduce health risks associated with diabetes.

*Reduces problems associated with malabsorption syndrome and cystic fibrosis.

*Improves calcium and magnesium absorption and supports the development of strong bones and teeth.

*Helps protect against osteoporosis.

*Helps relieve symptoms associated with gallbladder disease.

*Relieves symptoms associated with Crohn's disease, ulcerative colitis, and stomach ulcers.

*Improves digestion and bowel function. (Clients tell me that taken 20 minutes before a meal, it relieves symptoms of heartburn and GERD.)

*Relieves pain and irritation caused by hemorrhoids.

Boosts the Immune System

*Supports and aids immune system function.

*Reduces inflammation.

*Supports tissue healing and repair.

*Helps protect the body from breast, colon, and other cancers.

*Functions as a protective antioxidant.

*Does not form harmful by-products when heated to normal cooking temperature like other vegetable oils do.

*Helps to protect the body from harmful free radicals that promote premature aging and degenerative disease.

*Does not deplete the body's antioxidant reserves like other oils do.

*Improves utilization of essential fatty acids and protects them from oxidation.

*Helps relieve symptoms associated with chronic fatigue syndrome.

*Relieves symptoms associated with benign prostatic hyperplasia (prostate enlargement).

Heart Health

*Is heart healthy; improves cholesterol ratio reducing risk of heart disease.

*Protects arteries from injury that causes atherosclerosis and thus protects against heart disease.

Organ Support

*Helps protect against kidney disease and bladder infections.

*Dissolves kidney stones.

*Helps prevent liver disease.

*Supports thyroid function.

*Reduces epileptic seizures.

Balances Body Weight

*Promotes loss of excess weight by increasing metabolic rate.

*Is utilized by the body to produce energy in preference to being stored as body fat like other dietary fats.

*Helps prevent obesity and overweight problems.

*Is lower in calories than all other fats.

Creates Healthy Skin and Hair

*Applied topically helps to form a chemical barrier on the skin to ward of infection.

*Reduces symptoms associated the psoriasis, eczema, and dermatitis.

*Supports the natural chemical balance of the skin.

*Softens skin and helps relieve dryness and flaking.

*Prevents wrinkles, sagging skin, and age spots.

*Promotes healthy looking hair and complexion.

*Provides protection from damaging effects of ultraviolet radiation from the sun.

*Helps control dandruff.

I've also heard many anecdotal stories of coconut being used externally and internally for pets. Dogs and cats with debilitating skin rashes can be cured within days by applying coconut oil to their skin. If they lick it off, they get more benefits, not side effects as they would with cortisone creams.

What kind and how much coconut oil can you take to treat and prevent Alzheimer's and many other health conditions and treat hundreds of symptoms? The dosage used in most Alzheimer's studies is about 5 TBSP per day of extra virgin coconut oil. However, Dr. Fife told me that 1-3 TBSP is his recommendation for minor ailments and for maintenance.

How do you use coconut oil? You can substitute it in most recipes calling for oil; put it in your smoothie or protein powder drink (which is how I take it); or take it straight from the spoon.

Here's my favorite coconut recipe. Heat a TBSP each of coconut oil, coconut milk, cacao and a half teaspoon of honey and coat a frozen banana. You can roll it in coconut flakes and ground macadamia nuts then freeze for another 30 minutes. It makes a delicious coconut-saturated frozana!

About the author:
Dr. Carolyn Dean is a medical doctor and naturopathic doctor. She has been in the forefront of the natural medicine revolution for over 30 years. She is the author / coauthor of 22 health books (print and eBooks) including The Magnesium Miracle, IBS for Dummies, IBS Cookbook for Dummies, The Yeast Connection and Women's Health, Future Health Now Encyclopedia, Death by Modern Medicine, Everything Alzheimers, and Hormone Balance.Dr. Dean is Medical Director of the Nutritional Magnesium Association.She has a free newsletter and a valuable online 2-year Wellness program called Completement Now! and a telephone consulting practice. Find out more at www.drcarolyndean.com

About the author:
Dr. Carolyn Dean is a medical doctor and naturopathic doctor. She has been in the forefront of the natural medicine revolution for over 30 years.

Dr. Dean is the author / coauthor of 22 health books (print and eBooks) including The Magnesium Miracle, IBS for Dummies, IBS Cookbook for Dummies, The Yeast Connection and Women's Health, Future Health Now Encyclopedia, Death by Modern Medicine, Everything Alzheimers, and Hormone Balance.

Dr. Dean is Medical Director of the Medical Anti-Aging Clinic and Pharmacy in Dubai Health Care City and Medical Director of the Nutritional Magnesium Association.

Dr. Dean has a free newsletter and a valuable online 2-year wellness program called Future Health Now! and a telephone consulting practice. Find out more at www.drcarolyndean.com

Click here to read the full article.

Thursday, May 26, 2011


The following is a great post by Skinny For Good:

The most important organ in your entire body for weight loss is the same one as for sex: that big brain of yours.  And the most important way to keep it healthy as you age is by doing it as little harm as possible. How? By not eating incorrectly.  Even before you start investing in pricey organic produce or bankrolling a regimen of expensive supplements & vitamins, it’s worth noting that just eating “not incorrectly” (which is not the same as eating correctly) is actually one of the most affordable, easiest ways you can protect yourself against one of our most heartbreaking diseases of civilization: the deteriorating mental condition of Alzheimer’s dementia, which occurs when the cells die off because the brain is starved of metabolic fuel.

The best way to starve a brain? Simple: flood it with insulin. How? Just eat tons of the refined carbs that everyone is addicted to as part of “oh just one donut/candybar/High Fructose Corn Syrup filled soda never killed anyone” Club (actually, just one did…it led to 50 which led to 100 which eventually led to a slow death of vital organs, like the liver & brain).

Click here to read the rest of this great article!

Friday, May 20, 2011


I just found this great, simple article that shows how to start eating low carb and high fat, which is a good preventative measure for AD and also a treatment for those already afflicted. The author is Andreas Eenfeldt, a Swedish medical doctor and specialist in family medicine, and you can visit his website by clicking here, and you can find him on Facebook by clicking here.

Do you want to eat real food (as much as you like) and improve your health and weight? It may sound too good to be true, but LCHF is a method that has been used for 150 years. Now modern science proves that it works.

There is no weighing your food, no counting, no bizarre “meal replacements”, no pills. There is just real food and common sense. And by the way, all the advice here is 100 percent free.


LCHF (Low Carb, High Fat) means you eat less carbohydrates with a higher proportion of fat. The most important point is to minimize your intake of sugar and starches. That way you can eat other delicious foods until you are satisfied – and still lose weight.
A number of recent major scientific studies show that LCHF makes it easier to lose weight and control your blood sugar. And that may just be the beginning.

The basics

  • Eat: meat, fish, eggs, vegetables growing above ground and natural fats (like butter).
  • Avoid: sugar and starchy foods (like bread, pasta, rice and potatoes).
Eat when you’re hungry until you are satisfied. It’s that simple. You do not need to count calories or weigh your food. And just forget about industrially produced low fat products.

Real food. Add some good fat (like butter).

There are good scientific reasons why LCHF works. When you avoid sugar and starches your blood sugar stabilizes and the levels of the fat storing hormone insulin drops. This increases your fat burning and make you feel more satiated.

Note for diabetics

  • Avoiding the carbohydrates that raise your blood sugar decreases your need for medication to lower it. Taking the same dose of insulin as before might result in hypoglycemia (low blood sugar). You will need to test your blood sugar frequently in the beginning and adapt (lower) your medication. This should ideally be done with the assistance of a knowledgeable physician. If you are healthy or a diabetic treated by diet alone or just with Metformin there is no risk of hypoglycemia.

Dietary advice

Eat all you like

  • Meat: Any type. Beef, pork, game meat, chicken. The fat on the meat is good as well as skin on the chicken. Try to choose organic or grass fed meat if you can.
  • Fish and shellfish: All kinds. Fatty fish such as salmon, mackerel or herring are great. Avoid breading.
  • Eggs: All kinds. Boiled, fried, omelettes. Preferably organic eggs.
  • Natural fat, fat sauces: Using butter and cream when you cook can make your food taste better and make you more satiated. Béarnaise, Hollandaise, read on the packages or make it yourself. Coconut fat, olive oil and canola oil are also good options.
  • Vegetables growing above ground: All kinds of cabbage, such as cauliflower, broccoli, cabbage, Brussels sprouts. Asparagus, zucchini, eggplant, olives, spinach, mushrooms, cucumber, lettuce, avocado, onions, peppers, tomatoes and more.
  • Dairy products: Always select high fat options. Real butter, cream (40% fat), sour cream, fat cheese. Turkish yogurt. Be careful with regular milk and skim milk as it contains a lot of milk sugar. Avoid flavored, sugary and low fat products.
  • Nuts: Good to eat instead of candy in front of the television (preferably in moderation).
  • Berries: Okay in moderation, if you are not a super strict /-sensitive. Good with whipped cream.

Maximum 5 grams of carbohydrate per 100 g of food is a basic tip for beginners.

Avoid if you can

  • Sugar: The worst. Soft drinks, candy, juice, sports drinks, chocolate, cakes, buns, pastries, ice cream, breakfast cereals. Preferably avoid sweeteners as well.
  • Starch: Bread, pasta, rice, potatoes, french fries, potato chips, porridge, muesli and so on. »Wholemeal products” are just less bad. Moderate amounts of root vegetables may be OK if you’re not too strict with the carbohydrates.
  • Margarine: Industrially imitated butter with unnaturally high content of omega-6 fat. Has no health benefits, tastes bad. Statistically linked to asthma, allergies and other inflammatory diseases.
  • Beer: Liquid bread. Full of malt sugar, unfortunately.
  • Fruit: Very sweet, plenty of sugar. Eat once in a while, treat it as a natural form of candy.

Once in a while

You decide when the time is right. Your weight loss may slow down a bit
  • Alcohol: Dry wine (regular red wine or dry white), whisky, brandy, vodka, drinks without sugar.
  • Dark chocolate: Above 70 % cocoa, preferably just a little.

Drink most days

  • Water
  • Coffee: Try it with full fat cream
  • Tea

The advice above in other languages

The theory of LCHF

What are you designed to eat?

Humans evolved during millions of years as hunter-gatherers, without large amounts of carbohydrate. We ate the food that is available to us in nature by hunting, fishing and gathering all edible foods we could find. That did not include pure starch in the form of bread, pasta, rice or potatoes. We have only eaten such food for 5 – 10 000 years, since the beginning of agriculture. Just a limited adaptation of our genes can take place in such a relatively short time.
With the industrial revolution, 100 – 200 years ago, we got factories that could manufacture large amounts of pure sugar and white flour. Rapidly digested pure carbohydrates. There has been no time to genetically adapt to that food.
In the 80s the fear of fat gripped the western world. The low fat products appeared everywhere. If you eat less fat you need to eat more carbohydrates to feel full. At this time the worst epidemic of obesity and diabetes in history started. The most fatphobic country in the world, the USA, has been hit the hardest and is now the fattest major country in the world.
Today it is clear that the fear of real food with natural fat contents has been a mistake.

The problem of sugar and starch

All digestible carbohydrates are broken down to simple sugars in the intestines. The sugar is absorbed into the blood, raising the blood glucose. This increases the production of the hormone insulin. And insulin is our fat storing hormone.
Insulin is produced in the pancreas (pictured to the right). In large amounts insulin prevents fat burning and stores surplus nutrients in the fat cells. After some time (a few hours or less) this may result in a shortage of nutrients in the blood, creating feelings of hunger and cravings for something sweet. Usually at that point people eat some more. That starts the process again, a vicious cycle leading to weight gain.
A low intake of carbohydrates gives you a lower and more stable blood glucose, and lower amounts of insulin. This increases the release of fat from your fat stores and increases the fat burning. This usually gives fat loss, especially around the tummy in abdominally obese individuals.

Weight loss without hunger

LCHF makes it easier for the body to use its fat stores, as their release is no longer blocked by high insulin levels. This may be a reason why intake of fat gives a longer feeling of satiety than carbohydrates. Caloric intake usually drops in studies when the participants eat all they want on a low carb diet.
So, no counting or weighing of the food is required. You can forget about the calories and trust your feelings of hunger and satiety. Most people don’t need to count or weigh their food any more than they need to count their breathing. If you don´t believe it, just try a couple of weeks and see for yourself.

Health as a bonus

No animals in nature need the assistance of nutritional expertise or calorie charts to eat. And still, as long as they eat the food they are designed to eat they stay at a normal weight and they avoid caries, diabetes and heart disease. Why would humans be an exception? Why would you be an exception?
In scientific studies not only is the weight improved on a low carb diet – the blood pressure, blood sugar and cholesterol profile (HDL, triglycerides) is also improved. A calm stomach and less cravings for sweet food is also common experiences.

Initial side effects

If you stop eating sugar and starch cold turkey (recommended) you may experience some side effects as your body gets used to it. For most people it is relatively mild and just lasts a few days. Also there are ways to minimize it.
Common during the first week:
  • Headache
  • Tiredness
  • Dizziness
  • Heart palpitations
  • Irritability
The side effects rapidly subside as your body adapts and your fat burning increases. They can be minimized by drinking some extra fluid and temporarily increasing your salt intake somewhat. A good way can be some broth every few hours. Alternatively drink a few extra glasses of water and put some more salt on your food.
The reason is that carbohydrate rich foods may increase the water retention in your body. When you stop eating that food you will lose excess water through your kidneys. That may give dehydration and lack of salt in the first week before the body has had time to adapt.
Some prefer to decrease the intake of carbohydrates slowly, over a few weeks, to minimize side effects. But for most it is wise to take away most sugar and starch right away. A few extra pounds of fluids lost on the scale in the first days is great for the motivation.

How low to go?

The less carbohydrate you eat the more pronounced the effect on your weight and blood sugar will be. I recommend following the dietary advice as strict as you can. When you are happy with your weight and health you may gradually try eating more liberally (if you want to).

Tips and recipes

Breakfast suggestions

  • Eggs and bacon
  • Omelet
  • Leftovers from last night’s dinner
  • Coffee with cream
  • A can of mackerel and boiled eggs
  • Boiled egg with mayonnaise or butter
  • Avocado, salmon and crème fraiche
  • Sandwich on Oopsie-bread
  • A piece of very thin hard bread with plenty of butter, cheese, ham etc.
  • Cheese with butter on it
  • Boiled eggs mashed with butter, chopped chives, salt and pepper
  • A piece of brie cheese and some ham or salami

Lunch and dinner

  • Meat, fish or chicken dishes with vegetables and rich sauce. There are many alternatives to potatoes, such as mashed cauliflower.
  • Stews, soups or casseroles with allowed foods.
  • You can cook most recipes in cookbooks if you avoid carbohydrate-rich ingredients. It’s often a good idea to add some fat (e.g. butter, cream).
  • Drink water with your meal or once in a while a glass of wine.


When you eat a low-carbohydrate diet with more fat and a bit more protein you will probably not need to eat as often. Don’t be surprised if you no longer need to snack. Many do well on two or three meals a day. If you need a snack:
  • Rolled up cheese or ham with a vegetable (some even spread butter on cheese)
  • Olives
  • Nuts
  • A piece of cheese
  • A boiled egg from the refrigerator
  • Some canned mackerel in tomato sauce
Olives and nuts can replace potato chips in front of TV. If you always get hungry between meals you probably do not eat enough fat. Don’t be afraid of fat. Eat more fat until you are satisfied.

Dining out or with friends

  • Eating in restaurants is usually not a big problem. You can ask them to switch potatoes/fries for a salad. Ask for some extra butter with meat dishes if you need more food.
  • Kebab can be decent fast food (preferably avoid the bread). In hamburger chains the hamburgers are usually the least bad option – naturally avoid any soft drinks and fries. Drink water. Pizza toppings are usually OK, the stricter you are the less of the pizza crust you can eat.
  • If you eat strictly everyday it is less of a problem to make a few exceptions when you are invited out. If you are not sure what will be served you can eat some food at home before you leave.
  • Some nuts or cheese is popular as “emergency food” when there are no good options to be found.

Shopping List for Beginners

Print this list and bring to the store:
  • Butter
  • Heavy cream (40%)
  • Sour cream (34%)
  • Eggs
  • Bacon
  • Meat (minced, steak, stew pieces, steaks, fillets, etc.)
  • Fish (preferably fat fish like salmon or mackerel)
  • Cheese (preferably high fat)
  • Turkish yoghurt (10% fat)
  • Cabbage (cabbage, cauliflower, Brussels sprouts, etc.)
  • Other vegetables growing above ground
  • Frozen vegetables (broccoli, wok vegetables, etc.)
  • Avocado
  • Olives
  • Olive oil
  • Nuts

Clean pantry

Want to maximize your chances of success? Especially if you have difficult cravings / sugar addiction it is smart to throw out (or give away) sugary and starchy foods, light products and stuff like that:
  • Candy
  • Potato chips
  • Soft drinks and juices
  • Margarine
  • Sugar in all forms
  • Wheat flour
  • Pasta
  • Rice
  • Potatoes
  • Everything that says “low fat” or “no fat”
  • Ice cream
  • Cookies
Why not do it now?

The Serpent in Paradise

Be very skeptical of special “low carb” products such as pasta or chocolate.Unfortunately that is usually junk food that have stopped the weight loss for lots of people. These products are usually full of carbs once you see through their creative marketing.

Dreamfields’ “low carb pasta” for example is almost pure starch that is absorbed more or less like any pasta:
Low Carb chocolate is usually full of sugar alcohols, that the manufacturer does not count as carbs. But roughly half of them may be absorbed, raising the blood sugar. The rest ends up in the large intestine where it may easily cause gas and diarrhea. Additionally they can maintain sugar cravings.
If you want to be healthy and slim – eat real food instead.


Easy things to do with eggs

  1. Put them in cold water and boil 4 minutes for soft-boiled or 8 minutes for hard-boiled. Add some mayo if you like.
  2. Fry in butter on one or both sides. Add salt and pepper.
  3. Melt some butter in the frying pan and add 2 eggs and 2-3 tablespoons of cream per serving. Add salt and pepper. Stir until done. Add some chives and grated cheese on top. Serve with fried bacon.
  4. Make an omelette batter with 3 eggs and 3 tablespoons of cream. Add salt and spices. Melt butter in the frying pan and pour in the batter. When the omelette solidifies on top you can fill it with something tasty. For example one or several kinds of cheese, fried bacon, fried mushrooms, good sausage (read the ingredients) or left-overs since last night’s dinner. Fold the omelette in half and serve with a crispy salad.

Instead of bread

Would you have a hard time living without bread. Ooopsies is a good option. It is a “bread” without carbs and can be eaten in many ways.

6–8 depending on size.
3 eggs
100 grams of cream cheese
a pinch of salt
½ tablespoon fiberhusk (can be excluded)
½ tablespoon baking powder (can be excluded)
  • Separate the eggs, egg whites in one bowl and egg yolks in another.
  • Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.
  • Mix the egg yolks and the cream cheese well. Add fiber husk and baking powder if you want (will make the oopsie more like bread).
  • Very gently put the egg whites into the yolk mix – try to keep the air in the egg whites.
  • Put 6 large or 8 smaller oopsies on a baking tray.
  • Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.
  • Can be eaten as bread or used as a hotdog- or hamburger bun. You can also put different kinds of seeds on them before baking them, for instance poppy-, sesame or sunflower seeds. One big oopsie can be used for a swiss roll. Add a generous layer of whipped cream and some berries.
Less strict: some bread
Can´t live without real bread? Have a thin piece of bread and add lots of butter and toppings. The more butter and toppings the less bread you need to feel satisfied.

Instead of potatoes, rice, pasta

  • Mashed cauliflower: Divide the cauliflower in smaller pieces and boil them until soft with a pinch of salt. Remove the water. Add cream and butter and mix.
  • Salad of above-ground vegetables, perhaps with some kind of cheese. Try out different kinds.
  • Boiled broccoli, cauliflower or brussels sprouts.
  • Vegetables au gratin: fry squash, aubergine, fennel (or other vegetables you like) in butter, add salt and pepper. Put in baking dish and add grated cheese. Heat at 225° C (450° F) until the cheese melts and turns golden.
  • Vegetables stewed in cream, e.g. cabbage or spinach.
  • Cauliflower rice, grated cauliflower boiled for a minute or two is a good substitute for rice.
  • Avocado

Snacks and dessert

  • Mixed nuts
  • Sausage cut in pieces, add a piece of cheese and put a tooth pick through them.
  • Vegetables with dip, e.g. cucumber sticks, peppers, cauliflower.
  • Cream cheese rolls: roll some cream cheese in a piece of salami, air dried ham or a long slice of cucumber.
  • Olives
  • LCHF-chips: put grated Parmesan cheese in small piles on a baking tray, heat in oven at 225° C (450° F), let it melt and get a nice color (be watchful – they easily get burned). Serve as chips, perhaps with some dip.

Cook books

There are a million cook books with low-carb recipes. Just avoid books that are unnecessarily scared of fat. If you avoid carbs you have to eat some more fat or you will be hungry. Don’t fear fat. Fat is your friend. Add fat until you feel satisfied.
Here is a good example:

Good luck with your new LCHF life!

Thursday, May 19, 2011


Click here to read a discussion on the Alzheimer's Association Community Forum where people are comparing experiences of using coconut/MCT oil as therapy for their affected family member.  Here is an excerpt:

I've seen the same "winding back of the clock" on certain symptoms that swarfmaker noted. My partner, who had become very calm and almost listless in the latter months before I began the oil is now again having anxiety and panic attacks like those that occurred earlier in the disease's progression.

And, as I've mentioned elsewhere, his handwriting is beginning to resume more of its old flow and openess; he is seeing computer icons and cursors, and buttons on remote controls that he had become unable to see; and his manual dexterity is improving with things such as fastening seatbelts and tying shoes.

Even though his reading is still seriously impaired, he has recovered an interest in reading and is disciplining himself to read a few minutes each day, no matter how frustrating. The mere fact that he has gained that motivation is encouraging.

His short-term memory remains the most impaired function, but even there he has remembered or noticed a few things lately that I had overlooked.

Wednesday, May 18, 2011


Click here to read Dr. Newport's update's on her husband Steve's progress using a blend of coconut oil and MCT oil to reverse his symptoms of Alzheimer's Disease.

Tuesday, May 17, 2011


A recent blog post by Dr. Mary Newport:

On April 7, 2011, a former surgeon general and Dr. Suzanne de la Monte appeared on the Dr. Oz Show entitled, "A Revolutionary Breakthrough in Alzheimer's Disease," (can be watched on his website) where she presented her important research. She is the doctor who coined the term "type 3 diabetes" in reference to Alzheimer's disease.She found by accident that giving a nitrosamine compound called streptozotocin, used to deliberately produce diabetes, caused Alzheimer's in her lab mice. She learned that the brain produces its own insulin.

She further found that this compound causes production of toxic lipids in the liver that cross the blood brain barrier and damage certain cells such that the brain develops insulin deficiency and insulin resistance. Nitrites and nitrates, found in very many processed foods, are nitrosamine compounds and could very well explain the epidemics of Alzheimer's, autism, diabetes, MS, Parkinson's and ALS, along with other neurodegenerative diseases that have insulin resistance, decreased glucose uptake as part of the process. These diseases have all been on the increase as processed foods have taken over our diets. I will add Dr. de la Monte's references to the website http://www.coconutketones.com/, in the very near future. These nitrites and nitrates are in most bacon, ham and other meats, deli meats, whether pre-packaged or cut at the counter, processed cheeses, cereals, breads, pretzels, crackers, white flour and anything that contains white flour, certain beers, scotch and some other whiskeys.

Now something that has caught my attention for newborns and children: I found one of these offending compounds, thiamine mononitrate, in the Carnation infant formulas, some of the jarred baby foods, especially the junior combinations, cereals and other infant prepared foods such as macaroni and cheese. The government requires that certain vitamins such as thiamine are added to enrich foods that have been stripped of these nutrients by processing, most notably white flour and other grains. Thiamine mononitrate is a synthetic source of vitamin B1, rather than a naturally occurring vitamin, and is added to very many foods. Just look at the ingredients labels. Most people eat something with thiamine mononitrate in it for nearly every meal. Naturally occurring Vitamin B1 (thiamine) is usually water soluble, meaning that if you eat an excess of it, you will pass it out in the urine; however, thiamine mononitrate is fat soluble and the excess accumulates in the liver and fat cells. The FDA regulations (21 CFR 184.1878) say that thiamine mononitrate may be used in food "with no limitation other than good manufacturing practice" and that it "may be used in infant formula". These compounds could slowly kill off insulin producing cells in the brain and other organs, and when enough cells have been effected symptoms will begin to emerge.

This could explain the classic development of autism in children at 1 1/2 to 2 years of age who were previously thought to be normal. And in Alzheimers' it is believed that the disease process begins at least 10-20 years before symptoms appear. Animal studies need to be done to determine if thiamine mononitrate produces Alzheimer's disease, autism, type 2 diabetes and the other diseases mentioned above. In the meantime, it would behoove us to read the labels and eliminate anything from the diet that includes nitrosamines, nitrites, nitrates; look for these words alone or in combination with other words, such as thiamine mononitrate.

What is left for us to eat? Stay away from packaged and other processed foods and eat whole foods: organic whenever possible, vegetables, fruits, eggs, dairy, goat milk and cheeses, nuts, legumes, whole grains (without added nitrates) grass fed beef, free range chicken, "natural" deli meats that have nothing added (they can be frozen to prolong use). I thought we were adhering very closely to a whole food diet until learning that many of the foods we were eating, such as deli meats and some "whole grain" breads and cereals, contain nitrites or nitrates. This could explain some of the deterioration we have seen in spite of everything else we are doing. Most important to our newest generation, mothers can avoid this problem by breastfeeding their babies for as long as possible.

Nitrites and nitrates are just one group of compounds we need to worry about for our newborns and toddlers. Also, consuming foods with medium chain fatty acids, such as coconut oil and MCT oil, can at least partly bypass the problem of insulin resistance by providing an alternative fuel to glucose for brain cells. And how could this possibly be related to the herpes simplex issue that I have written about? I found a 1977 article from the lab of Dr. George Cahill, Jr. ("Studies of Streptozotocin-induced insulitis and diabetes", Proc Natl Acad Sci USA, 74(6): 2485-2489, June 1977), in which he used streptozotocin to produce diabetes in mice by destroying the beta cells of the pancreas-- an unexpected finding was an increased production of a type C virus in the beta cells that survived. Could it be that the virus is involved as part of the process that destroys the cell after exposure to nitrosamines, or is an opportunistic infection that takes over the damaged cells, which further complicates the Alzheimer’s disease process? The bottom line is to avoid any foods that contain nitrites or nitrates or any ingredient in which one of the words appears.

To read the article and comments, click here.

Monday, May 16, 2011


Here is a video about Type 2 Diabetes.  No, it does not mention Alzheimer's Disease, but, as mentioned in yesterday's post, information about Diabetes is, by default, information about AD.

Sunday, May 15, 2011


You might wonder why there is an article about Type 2 Diabetes on a site about Alzheimer's Disease Prevention and Treatment.  The reason is that many researchers are finding that there is a direct link between neurological disease, like Alzheimer's, Parkinson's, Huntington's and ALS and the high carb diets that the typical American eats.  So an article about Diabetes is, by default, an article about Alzheimer's.
It's very important that a person at risk for Alzheimer's Disease stop the insanity and start eating low carb.  So here is an article written by Jacqueline A. Eberstein, R.N., who worked with the late Dr. Robert Atkins, and who still teaches about healthy low carb living through the Atkins Nutritional Approach:
The frightening statistics regarding the escalating rates of type 2 diabetes continue. Based on the 2010 US population 79 million of us over the age of 20 have pre-diabetes or diabetes. 
 Given these numbers I think it’s time for a primer on type 2 diabetes.
 It saddens me every time I read, as I often do, someone posting on a chat line that they have just been diagnosed with diabetes. They are surprised and upset. Some admit that diabetes runs in their family and they are overweight or obese. 
 I ask myself why are they surprised? We must do a better job educating people that type 2 diabetes is almost always preventable. Just because you have a family history of diabetes does not mean you can’t avoid it. You can but you need facts, a strategy and the earlier you start to prevent diabetes the better.
Much of the following information and more can be found in Atkins Diabetes Revolution co-authored by me (Jacqueline Eberstein, R.N.) and Dr. Mary Vernon. This book is based on Dr. Atkins many years of practice diagnosing the stages of blood sugar imbalances that ultimately lead to diabetes and what to do about them.
Diabetes is a Nutritional Wear and Tear Disease
 You are not perfectly healthy and then suddenly have diabetes. There is a progression from insulin resistance (the first stage) to full blown diabetes. Over time the insulin producing cells in the pancreas will be permanently damaged. This progression can take years. Once enough of the beta cells are lost insulin is required. During those years you have the opportunity to protect your beta cells from burnout if you know you are at risk and choose to do something about it.
By the time you are diagnosed with diabetes you have been damaging your body for years. The latest numbers state that diabetes affects 25.8 million people (8.3% of the population). Of that number 7 million people already have diabetes but don’t know it. 
 Risk Factors for Diabetes: How Many Apply to You?
Obesity-The heavier you are the greater your risk. However, it is still possible to get diabetes even at a normal weight especially if you have a family history.
Diet-A diet high in poor-quality, high glycemic load carbohydrate foods can stress blood sugar and insulin ultimately causing diabetes.
Sedentary lifestyle- Being a couch potato increases insulin resistance especially if you have a genetic risk for diabetes. It also makes it harder to maintain a healthy weight as you age and lose lean mass.
Heredity-A history of diabetes on one side of your family increases your risk, both sides of the family is a double whammy. The sooner you take action to protect your insulin making cells the better. Don’t assume you’re safe if you don’t think you have a family history. Remember the many people who are undiagnosed. 
Ethnicity- African Americans, Asians, Hispanics, Native Americans and Pacific Islanders have a higher incidence of diabetes.
Gestation Diabetes-If you are a woman who has had gestational diabetes you’re risk of diabetes in the not so distant future is high. Not only can you harm yourself but your baby as well. Click here for more info.
Metabolic Syndrome (pre-diabetes)-Having 3 out of the 5 following signs means you already have pre-diabetes: high blood pressure, increased abdominal fat, high triglycerides, low HDL cholesterol and higher than normal blood sugars. You can learn a lot more here.  Remember that having pre-diabetes means you are already damaging your body so take this diagnosis very seriously, please.
Elevated blood sugar-If your blood sugar is already “a bit high” but not yet in the official diabetic range you are at risk. Make those lifestyle changes now.
Abnormal lipids- High triglycerides and low HDL are major risk factors for diabetes. These occur when insulin levels are high.
High blood pressure- High blood pressure and high blood sugar go hand in hand. Each is a warning sign of the same metabolic imbalance that leads to diabetes.
Age- As we get older and our bodies have been stressed year after year our cells’ response to insulin or the body’s ability to produce an adequate amount is comprised. Dietary stress is an important contributor. Note that diabetes is occurring in kids, teens and young adults as never before because of the escalating rates of obesity in these age groups.
The Road to Type 2 Diabetes 
What eventually leads to diabetes begins with insulin resistance of cells especially liver, fat and muscle cells. Insulin resistance means that cells are unable to respond to insulin properly. Even people with a normal weight based on BMI can have insulin resistance if they have a genetic susceptibility to diabetes.
Here is the progression of insulin resistance to late stage type 2 diabetes as described by Dr. Robert Atkins.
1.  Insulin resistance of cells 
2. Insulin resistance with hyperinsulinism (the production of large amounts of insulin to control blood sugar levels) 
3.   Insulin resistance with hyperinsulinism and reactive hypoglycemia ( unstable blood sugar) 
4. Insulin resistance and hyperinsulinism with impaired glucose tolerance (pre-diabetes)
5.  Type 2 diabetes with insulin resistance and high insulin production
6. Type 2 diabetes with low or virtually no insulin production     
It is important to remember that insulin is primarily stimulated by dietary carbohydrates. The same dietary carbohydrates that have been encouraged by US health authorities as the mainstay of a “healthy” diet. Given the results of this message (more obesity and more diabetes than ever) it is clear that this hasn’t worked except to benefit the food industry and drug companies. Keep in mind that once you have been diagnosed with diabetes there are a number of drugs your doctor will prescribe for you that you are expected to take for the rest of your life.
Recognizing a Diet Related Disorder

Moving through these stages takes time. Once stage 3 is reached and people become intolerant of carbs enough they develop an unstable blood sugar. Blood sugar highs and lows can occur a number of times during the day. The body’s stress response is called upon to normalize blood sugar, causing symptoms that affect quality of life or may require medication. Unfortunately, this stage is not recognized by many including the medical profession. Numerous symptoms that people seem to think are common are diet related.
This is what happens:
Carb consumption = increased blood sugar = increased insulin secretion = increased body fat = low blood sugar = low energy and mood swings = carbohydrate cravings 
Unstable blood sugar can cause many symptoms. Some of the more common are:
1. Irritability, headache or other symptoms before meals or if food is delayed
2. Symptoms relieved by eating
3. Difficulty falling asleep or staying asleep
4. Slow starter in the morning
5. Wake with a headache
6. Numerous emotional symptoms-anxiety, worrying, mood swings, flashes of temper, etc.
7. Blurred vision, lightheadedness, tremors
8. Palpitations, irregular heart beats
9. Preoccupation with food esp. carbohydrate foods
10. Cravings
Prevention of Type 2 Diabetes
A good prevention strategy is to avoid over-stressing your pancreatic beta cells-the cells that produce insulin. Since carbohydrate foods are the primary drivers of insulin it makes sense to control both the quality and quantity of carbohydrate foods. This will allow you to normalize your weight and save those vital pancreatic cells from burnout. Research done on properly designed restricted carbohydrate diets support this. This is also the way our ancestors ate long before the processed vegetable oils, fake unnatural fats and packaged foods became ubiquitous in the US diet.
Don’t wait until your doctor tells you are pre-diabetic. Remember your goal is to protect the insulin making cells in your pancreas before it is too late. 
  People with Diabetes Die Sooner from All Causes
Most people with type 2 diabetes die of cardiovascular disease. However, before CV disease takes a life a
person with diabetes can lose their eyesight, develop macular degeneration, get Alzheimer’s, lose limbs, suffer from painful nerve damage and require dialysis because of kidney failure.
People with diabetes are at a higher risk of a number of types of cancers as well as a shortened life span. Death can occur from any cause sooner in someone with diabetes than a person who does not have diabetes.
 Words of Advice

 I did not write this article to scare anyone unnecessarily but to give you facts and a strategy to avoid diabetes as I have. I have a family history of diabetes and had a severely unstable blood sugar in my early 20’s even though I was normal weight. My diet all of my life was high in carbs. I just couldn’t control them. It was in 1974 when I began working with Dr. Atkins that he recognized what was wrong with me and he made sure I knew what I could do about it. Since them I have followed an Atkins Lifestyle. I have him to thank for still being diabetes free. I want to pass that knowledge on to others. If you find this information to be useful please pass it on to family and friends.

If you have a family history of diabetes - restrict carbs.
If you have symptoms of an unstable blood sugar - restrict carbs.
If you have metabolic syndrome - restrict carbs. 
If you crave carbs or can’t control your intake - restrict carbs. 
The Solution
This is not the place to provide all of the info you need to learn about how to adopt a low carb plan. There is no short term solution. To learn how to make a permanent lifestyle change educate yourself fully about how to control your carb intake and find the correct amount of carbs to re-balance your metabolism.
There are a number of books including Dr. Atkins’ New Diet Revolution, Atkins Diabetes Revolution and the newest The New Atkins for a New You that are chock full of information you need to be successful.
For a brief introduction review the Atkins Approach here.  
A Word of Caution
If you already have diabetes there is much you can do to stay healthier. To learn how to change your diet, especially if you take blood sugar lowering medication, read Atkins Diabetes Revolution to safely make the transition to a low carb diet and better blood sugar control and a longer, healthier life.
Because controlling carbs can be a powerful tool, do not cut your carb intake without consulting your physician to adjust medications. If you take the same amount of medications with a lower carb intake you are at risk for a severe low blood sugar reaction. 
You can find this article by clicking here, which will take you to Eberstein's website, which is a wealth of information.