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You Simply Can’t Ignore The Connection Between Alzheimer’s And This One Thing
Long term, sugar contributes to the shrinking of the hippocampus, which is the hallmark of Alzheimer’s disease. One study found that higher levels of glucose in the brain were associated with poor memory as well as a smaller hippocampus. Even if you are not diabetic or insulin-resistant, and many Americans are, the consumption of sugar can still screw with your memory.
Fasting blood sugar levels between 100-125 mg/dl are still considered to be pre-diabetic, and a fasting blood sugar level of 90 to 100 is normal. But studies have found that brain atrophy can occur even within what doctors consider to be the “normal” range.
Research done at the Mayo Clinic found that diets rich in carbs have as much as an 89 percent increased risk of developing dementia. High fat, high protein diets have a 44 percent reduced risk of developing Alzheimer’s.
The sad truth is that the American public has been brainwashed into believing that sugar is nothing more than a well-deserved sweet treat that has a rightful place in the average diet. With this kind of information being served to the public on a regular basis, it is difficult to make healthy food choices.
The sugar industry spends millions to keep Americans in the dark and to obscure their view. For example, the University of Southern California performed a study in 2013 which found that the high fructose corn syrup content in sodas varied significantly from what was actually printed on the labels. The Corn Refiners Association paid for its own counter research, which, of course, found no problem.
Despite overwhelming evidence that sugar — processed fructose in particular — is the root cause of the obesity and chronic disease epidemics, the sugar lobby has been extremely successful in its effort to thwart any evidence that there is no “real” danger in sugar.
The CDC (Centers for Disease Control) shows that about 13 percent of the typical American diet is sugar. A report published recently in the UK by the Scientific Advisory Committee on Nutrition recommended that sugar intake should be limited to five percent to avoid diabetes and obesity.
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