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by Paul Fassa
Health Impact News
As has been reported numerous times here at Health Impact News for the past 6 years or so, the pharmaceutical industry has been desperate to find an Alzheimer’s drug to market to an aging baby boomer population with ever increasing numbers of Alzheimer’s Disease cases.
And yet, billions of dollars have been invested in potential drugs only to see these drugs never make it out of the trial phase and come to market, because they do not significantly help Alzheimer’s patients.
Biogen and their partner Eisai are the latest pharmaceutical companies to throw in the towel regarding their Alzheimer’s drug aducanumab, which has failed to make it out of phase 3 trials.
Many drug researchers have now abandoned the theory of amyloid plaque accumulation in the brain as the causative factor of Alzheimer’s. Could aducanumab’s failure be the last nail in the coffin for this theory, as natural approaches to Alzheimer’s such as coconut oil and the ketogenic diet see more positive results?
Biogen Endures the Latest Pharmaceutical Failure with Solving Alzheimer’s Disease
An independent risk assessment during Biogen’s early phase 3 trials signaled the end of their efforts to develop a “blockbuster drug” based on aducanumab for Alzheimer’s.
Aducanumab is a solution of synthetically-derived antibodies based on human cells that have been specifically arranged to attack amyloid beta (AB) antigens. Amyloid beta plaques are considered the stuff of Alzheimer’s disease. Bioengineering antibodies is one aspect of immunotherapy.
Phase 3 trials are near the end of clinical trials involving humans with the largest numbers, 300 to 3,000 humans with the disease the drug is intended for. Before clinical trials begin, there must be satisfactory in vitro and in vivo (lab animal) results that suggest possible medical merits.
Phase 3 trials are considered pivotal towards the final marketing license granted by the FDA upon receiving two apparently positive clinical trial reports from the pharmaceutical company. There’s a phase 4, which is the post-market gathering of adverse side effects. (Source)
Cambridge, Massachusetts-based Biogen and its partner for these trials, Tokyo, Japan-based Eisai wound up sending 3,200 early-phase Alzheimer’s patients to their international homes with a “sorry” and “thanks.“
The independent risk assessment that predicted there would be no successful efficacious outcome on any significant level was convincing enough to drop the risk of losing more money and failing their stockholders.
The expected outcome was increased memory and mental acuity of most patients with minimal severe side effects for their phase 3 participants with early-stage Alzheimer’s disease.
If there were no adverse events or safety issues among the participants, as Biogen officially stated, then they were not getting enough restored memories, cognitive improvement, and improved dispositions to continue throwing money at the project.
If the earlier in vitro tests (lab culture experiments) had shown strong evidence of getting rid of amyloid beta plaque, why wasn’t it working to at least marginally improve enough human trial participants to continue the phase 3 trials?
University College of London’s John Hardy’s answer was:
This tells us that removal of amyloid in people with the disease is too late. Amyloid is a disease trigger. Once the neurodegenerative disease process is up and running, it is up and running. (Source)
David Holtzman, Washington University, St. Louis, added:
Even though this trial was in the early symptomatic phase of AD [Alzheimer’s disease], it is still in the phase when Aβ [amyoid beta] is no longer likely to be the driving process but where *tau and inflammation probably are. (Source)
Ron Petersen, Mayo Clinic, Rochester, Minnesota wrote regarding this recent failure to medically solve mainstream medicine’s AD riddle:
I think this solidifies the opinion that amyloid-targeted therapies do not have a clinical effect at the symptomatic stages of the disease process.
We clearly need other targets, and *tau is the leading candidate for now. (Source)
*Tau refers to the protein in brain cells that normally facilitates brain cell communication. It’s hypothesized that damaged or distorted tau proteins in brain cells may be the cause of Alzheimer’s disease that leads to the formation of amyloid beta plaque. (Source)
These three medical academics seem to be saying it’s possible all the pharmaceutical whizzes so far have been targeting the end result of Alzheimer’s disease instead of the potential source.
Maybe that’s why, prior to Biogen-Eisai’s failure, Eli Lilly’s AD (Alzheimer’s disease) drug failed during phase 3 trials. Other failures with developing a marketable AD drug include Johnson & Johnson, Pfizer, and Roche.
Thus far, the pharmaceutical industry has struck out each time at bat against AD. (Source)
Natural Options That Have Demonstrated Dramatic Improvements for AD Symptoms
Virgin Coconut Oil
An easier, less expensive, and more accessible alternative natural option for Alzheimer’s and other associated neurological disorders would be coconut oil.
Health experts and medical practitioners not under Big Pharma’s thumb have realized that Alzheimer’s disease and other neurological disorders are symptoms of type 2 diabetes of the brain.
Insulin resistance inhibits glucose from entering into cells for energy. It is the hallmark of diabetes 2.
Because of cellular insulin resistance, glucose is not making it into brain cells to energize them. Insulin is needed to carry glucose into cells for the energy required for proper metabolism. Some are calling this insulin resistance in the brain diabetes type 3.
But medium chain fatty acids or triglycerides (MCTs) provide ketones that are energy sources not dependent on insulin to carry them into brain cells. MCTs are not stored as fatty tissue triglycerides for future energy use.
The liver processes MCTs to produce ketones that are available for immediate energy use in brain cells without the need for insulin. That’s why so many have turned to virgin coconut oil to reduce and even reverse symptoms of Alzheimer’s, Parkinson’s disease, and other neurological disorders.
Not only are the results without adverse side effects, coconut oil offers other health benefits.
Depending on the severity of one’s neurological disorder, two to four tablespoons daily is usually sufficient for improving Alzheimer’s and Parkinson’s conditions as well as performing as a natural antibiotic, anti-fungal, and antiviral agent.
Using cannabis for Alzheimer’s or Parkinson’s disease and other related brain and nervous system disorders usually requires full spectrum cannabis with THC.
It has even been laboratory tested for what it can do for Alzheimer’s disease by the Salk Institute and the University of California, both in La Jolla, California.
Their findings were published in 2016 as Amyloid proteotoxicity initiates an inflammatory response blocked by cannabinoids with the following conclusion:
Cannabinoids such as tetrahydrocannabinol [THC] stimulate the removal of intraneuronal Aβ, block the inflammatory response, and are protective. Altogether these data show that there is a complex and likely autocatalytic inflammatory response within nerve cells caused by the accumulation of intracellular Aβ, and that this early form of proteotoxicity can be blocked by the activation of cannabinoid receptors. (Study text)
This means that using cannabis with THC for any reason prevents amyloid beta formations and brain cell inflammation significantly, greatly reducing the risk of Alzheimer’s or other neurodegenerative diseases by eliminating the root cause before any symptoms arise, or stated simply, nipping it in the bud.
Study: Cannabis More Effective Than Pharmaceutical Drugs for Age-Related Neurodegenerative Diseases Like Alzheimer’s
Cannabis has opened up dramatically for medical use in over half of America’s states. But not all states have medical cannabis arrangements, and some of those that do may not allow full spectrum cannabis with THC for Alzheimer’s or Parkinson’s disease.
A cannabis doctor or cannabis dispensary consultant can be helpful with advising what condition other than Alzheimer’s or Parkinson’s disease a patient can use that’s allowable under his or her state’s guidelines.
This cannabis medical allowances state by state guide might be helpful.
Comment on this article at HealthImpactNews.com.
We all know it’s impossible to get the kids to fall in love with vegetables, but we’ve got the recipes to help you trick them!
How many of you have struggled with getting your kids to eat vegetables? Because I have! Though I don’t have kids of my own just yet when my niece sees anything on her plate she’ll have a temper tantrum. It has become impossible to make her fall in love with vegetables. Today, on Eat Your Vegetable Day, I’ve looked on recipes to trick our kids into thinking they’re not eating veggies. How smart is that!?
This recipe from Tasty is one that will have the kids asking for a second burger.
2 lb of ground beef
1 tablespoon of salt
1 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 carrots (shredded)
2 head of broccoli (shredded)
12 cheese slices
12 burger buns
Kelapo Coconut Oil Non-Stick Cooking Spray
In a large bowl, add the ground beef, salt, pepper, garlic powder, and onion powder. Using your hands mix the seasoning with the ground beef and make sure that it’s evenly distributed. Using a shredder, shred the carrots and the broccoli heads and add to the ground beef. Use your hands to mix the veggies with the ground beef. Once mixed together, make 12 small patties by shaping them in your hands. Spray the Kelapo Coconut Oil Spray on the skillet and make about 3 to 4 patties at a time. Top with cheese on the skillet before serving the patty so the cheese melts. Serve on buns with ketchup and mustard. Your kids won’t be able to tell the difference!
This pasta may have a green sauce, but your kids will see noodles and definitely not give it a second guess when eating them.
1 cup of broccoli florets (steamed)
1 large handful of fresh basil
1 garlic clove
½ cup of grated parmesan
Salt (to taste)
½ cup of olive oil (more if needed)
Boil up your kid’s favorite pasta then drain and set aside. In a food processor add the broccoli, basil, garlic, parmesan, and salt. Pulse all the ingredients together until they are finely chopped. In between pulses, pour in the olive oil a little bit at a time. Scrape the sides, and check if the consistency is that of pesto sauce. If not, add a bit more olive oil and pulse again.
Peace, love and Kelapo
National Blueberry Muffin Day means we’re making the BEST blueberry muffins you’ve ever tasted. Personally, I’ve always preferred a muffin over an actual breakfast, but I can’t say that’s the healthiest choice. As for the muffins we’re making today, they’re the best kind! The past of the muffin is the top so adding crumbs to it a no-brainer!
1 large egg
½ cup of almond milk
½ cup of Kelapo Ghee
2 cups of flour (or almond flour)
½ cup of sugar
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ teaspoon of vanilla extract
⅓ teaspoon of cinnamon
1 cup of fresh blueberries
Kelapo Coconut Oil Non-Stick Cooking Spray
⅓ cup of sugar
¼ cup of flour (or almond flour)
8 tablespoons of Kelapo Ghee
First, begin by preheating the oven to 400 degrees. Then in a large bowl, add the flour, baking powder, salt and cinnamon, and mix. In a separate bowl, add the Kelapo Ghee and sugar and using a hand mixer blend the two ingredients for about 2 to 3 minutes. In that same bowl, eggs and vanilla extract then beat with the hand mixer until you get a soft and creamy consistency. Next, gradually add in almond milk and mix it in with the hand mixer. Next up is adding the dry ingredients into the bowl with the batter. This you’ll want to do gradually as well so the flour does not scatter about. Beat it until the consistency becomes thick. Last, but not least, add the blueberries! Using a non-stick spatula, carefully fold the blueberries into the muffin batter. Make sure not to tear any blueberries. Grease the muffin tin with Kelapo Coconut Oil Spray and pour the batter in. Try not to fill each tin more than halfway.
To make the crumbs simple add the sugar, flour, and Kelapo Ghee into a small bowl and combine using a fork. The idea is to mix it together until you get crumbly pieces. After you’ve got the crumbs, drizzle them over the muffin batter. Then pop those bad boys in the oven for 20 to 25 minutes, or until the knife comes out clean. Once out the oven, let them cool for 10 minutes
We’re happy to announce National Coconut Day is officially June 26th! Today will be the first year that it is celebrated and what better way to do that than with these sweet treats? All made with coconut goodness of course! Enjoy them all without the added guilty conscious if you know what I mean!
We’re excited to continue sharing amazing benefits of coconut oil! Whether if it’s for your skin or for making delicious food, coconut oil is the best alternative.
Did you say zucchini brownies? Why yes, I did. Zucchini, like cauliflower, has become mainstream and we are hyping up all its tasty and healthy benefits.
2 cups of zucchini (finely shredded)
1 large egg
½ cup of Kelapo Coconut Oil (melted)
½ cup of maple syrup
1 teaspoon of pure vanilla extract
½ cup of cacao powder
1 ½ teaspoon of baking soda
½ teaspoon of salt
1 cup of spelt flour
First, start by preheating your oven to 375 degrees. Then place the finely shredded zucchini in a colander so it can rinse any excess water out, as you prep the other ingredients. In a large bowl, add the egg, Kelapo Coconut Oil, maple syrup and vanilla extract and mix everything together with a hand mixer or whisk. Once combined, add the cocoa powder, baking soda, and salt into that same bowl and blend with the hand mixer. Once, that’s done it’s time to add the zucchini. You’ll want to give the zucchini a gentle squeeze but not ring out completely. Place the zucchini into the same bowl with other ingredients then stir in gently with a non-stick spatula. Mix in the flour in the same bowl. Once everything is well-combined, place the batter in an 8×8 baking dish with unbleached parchment paper. Make sure to level the batter. Place in the oven for about 25 to 28 minutes, or until the toothpick comes out somewhat not clean. After baked, remove from oven and let cool for about an hour to an hour and a half. Enjoy!
½ cup of coconut butter
½ cup of sprouted almond butter
1 tablespoon of natural sweetener
½ teaspoon of vanilla extract
1 tablespoon of Kelapo Coconut Oil
1 cup of chocolate chips
18 sprouted almonds
Add the coconut butter, sprouted almond butter, honey, and vanilla extract into a food processor and blend. Make sure to mix it until the consistency is very smooth. Pour the mixture into a mini muffin cup tray and fill each one about ¾ full. Place the tray in the freezer for 1 hour to 1 hour and a half. Once they’re solid, take them out to add the layer of chocolate. To melt the chocolate, place the Kelapo Coconut Oil and chocolate chips in a small saucepan. Melt over low heat while continuously stirring. Once the chocolate has completely melted, pour over each of the almond cups. Place an almond on top of each cup and place the trays in the fridge for about 2 hours. Then take out and instantly enjoy!
Peace, love and Kelapo
Are you in need of more energy to get this week going? Then Kelapo Coconut Oil is your saving grace. With the power of MCT’s found inside coconut oil, you’ll be feeling more energized to maximize on your workday. Try these delicious different recipes all powered with coconut oil to celebrate National Coconut Day on June 26th!
Kelapo 50/50 Blend of Coconut Oil and Ghee
My secret, not so secret, coffee recipe is very simple. After you’ve made your coffee, pour it into a blender cup and add 1 tablespoon Kelapo 50/50 blend of Coconut oil and Ghee!
Ghee you say!? Yes, you read that right!
The 50/50 blend of coconut oil and ghee has a richer flavor and smoother texture. Did I mention it energizes you and helps you focus? Can you see why I love it now?
Once that’s done, blend away with a hand blender! Pour your coffee in the mug and get ready to feel energized.
2 cups of fresh kale
2 cups of water
2 cups of pineapple
2 tablespoons of Kelapo Coconut Oil
First add the kale, water Kelapo Coconut Oil into the blender and blend until the consistency is smooth. Next, add in all the fruits and blend until they’ve completely broken apart. Add some chia seeds on top and enjoy!
⅓ cup of Kelapo Coconut Oil
⅓ cup of peanut butter
½ cup of almond milk
1 ½ cups of protein powder
⅓ cup of almond meal
2 tablespoons of chocolate chips
1 tablespoon of Kelapo Coconut Oil
3 tablespoons of almonds (chopped)
In a medium-sized microwave-safe bowl add the peanut butter, almond milk, and Kelapo Coconut Oil. Place int eh microwave for 30-second intervals until the peanut butter and coconut oil have completely melted. Make sure to stir and whisk in between when placing the bowl back into the microwave. Once done, add the protein powder and almond meal into that same bowl and stir with a non-stick spatula until thoroughly combined. It may take a few minutes so be patient. Line an 8×8 baking dish with parchment paper and add the dough. Use your hands to flatten the dough and then level with the spatula. In a separate microwave-safe bowl add the chocolate chips and Kelapo coconut Oil and place in the microwave for 1 minute in 20-second intervals. Stir after each 20-seconds. Once the chocolate has completely melted, pour over the bars and make sure they are evenly coated. On a skillet toast up the almonds over medium heat until they’re lightly browned. Sprinkle them on top of the chocolate and pop the protein bars into the freezer for about 1 hour. Remove, from the dish and cut on a cutting board.
Peace, love and Kelapo