Here is a link to a very thorough and highly researched article by Dr. Stephanie Seneff of MIT discussing the importance of fat and cholesterol, how they work in the brain, why statin use may be counterproductive for people at risk for and dealing with Alzheimer’s, the function of beta amyloid and why a high fat diet may be beneficial. I found this especially enlightening in its explanation of how cholesterol is packaged as it is transported throughout the body, and what it is packaged with in LDL particles, for example, may be a surprise.
Dr. Seneff has written many other similar articles of great interest to those concerned with cholesterol, statins, Alzheimer’s, autism and other neurodegenerative diseases, many of which can be downloaded from her homepage. http://people.csail.mit.edu/seneff/
I’ve posted this recipe before, but it’s worth posting again. This is one of my favorite low carb, gluten free cookie recipes. Imagine, you can snack on something good for you that actually helps you lose weight!
1 1/2 cups unsweetened dried coconut
1/2 cup almond meal (finely ground almonds)
2 t. coconut flour
4 T. warm water
4 T. raw honey
2 eggs, beaten
1 t. vanilla
1/4 t. sea salt
Preheat the oven to 400 degrees. Grease a cookie sheet with coconut oil.
Stir the warm water and honey together. Add the vanilla, eggs, salt, almond meal, coconut flour and coconut. Mix well. If the mixture is runny, let it sit for a few minutes so the coconut can rehydrate. If it is still runny, add another teaspoon of coconut flour. Drop by rounded tablespoons full onto the cookie sheet, about 1 inch apart. Bake for 12 – 15 minutes. The outside of the cookie should be golden brown, while the inside is soft.
Makes about 24 cookies.
If you don’t like the taste of almonds or you want your macaroons whiter, just substitute another 1/2 cup dried coconut for the almond meal.
If you want to get decadent, dip the bottoms of the finished macaroons into melted extra dark chocolate chips mixed with a little coconut oil. Refrigerate.
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Learn the secrets thousands are using to lose weight and get healthier with coconut oil diets. Visit our site at http://coconut-oil-diet.com and start losing weight today!
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
Every day leading up to National Coconut Day on June 26th we’re making coconut inspired recipes! That means 6 delicious recipes in 3 days! Today’s menu is lunch and breakfast.
1 cup of flour
2 tablespoons of sugar
1 teaspoon of baking powder
½ teaspoon of baking soda
Salt (to taste)
1 cup of coconut milk
3 tablespoon of Kelapo Coconut Oil (melted)
1 large egg
Kelapo Coconut Oil Non-Sticking Cooking Spray
To make this dish, grab a large bowl and add the following ingredients: flour, sugar, baking powder, baking soda, and salt. Using a whisk, blend all the ingredients together. In a separate bowl, add the Kelapo Coconut Oil, coconut milk and an egg then whisk it all together with the hand mixer. Once the wet ingredients are completely combined, add them to the bowl with the dry ingredients. Heat up your waffle iron before putting in the batter. Grease the waffle iron with Kelapo Coconut Oil Spray and then cook waffles based on waffle iron instructions. Cook until waffles are nice and crispy. Ad whipped cream and maple syrup on top! Serve with mangos for a delicious treat.
2 tablespoons of Kelapo Coconut Oil
2 eggs (whisked)
2 cloves of garlic (minced)
¾ cup of green onions (chopped)
1 cup of carrots (chopped)
1 medium bunch of kale (ribs removed and leaves chopped)
¼ teaspoon of salt
¾ cup of large unsweetened coconut flakes
2 cups of brown rice (cooked)
2 teaspoons of soy sauce (low sodium)
2 teaspoons of sriracha
1 lime (halved)
1 cup of fresh cilantro
Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.
Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.
Peace, love and Kelapo
- 1 cup dry quinoa, rinsed and soaked
- 2 shallots, finely minced
- 1/2 carrot, finely minced
- 3 cups chicken or vegetable stock
- 1 cup coconut milk
- 1 bunch of parsley, chopped
- 3 Tablespoons coconut oil
Heat oil in saute pan over medium health. Add shallots and saute until golden. While these are cooking, heat broth to almost boiling and set aside.
Add minced carrot to shallots and cook 3 minutes. Stir in quinoa and continue to stir for 30 seconds.
Add hot broth to pan carefully (it will steam up!) Add coconut milk. Cover and turn heat to the lowest setting. Cook for 20 more minutes or until liquid is absorbed. Remove from heat. Stir in parsley and allow steam to cook the parsley for a few seconds before serving.
This recipe is especially good if you are on a coconut oil diet! If you want to learn more about how to lose weight with coconut oil, check out my website at http://coconut-oil-diet.com.
Now, when we say mud pie we’re not talking about the ones your kids are making outside after a rainy day. These mud pie recipes are pure chocolate heaven!
My boyfriend adored this recipe from The Girl Inspired! Did I mention we love chocolate? It’s great for any summer months!
½ package of Oreo cookies
¼ cup of Kelapo Ghee (melted)
4 ounces of chocolate chips
2 tablespoons of Kelapo Coconut Oil
2/3 cup of heavy whipping cream
1 pint of coffee ice cream
Almonds (toasted and chopped)
Begin by preheating your oven to 350 degrees. Then place the Oreos in a food processor and blend until they’re completely broken. Once they’ve become crumbs, add in the melted Kelapo Ghee and blend once more. Scoop the crunched Oreos into a pie plate and press it down. Pop the pie crust in the oven for about 12 to 15 minutes. To make the chocolate ganache, simply heat up the heavy cream in a pot on the stove and add in the Kelapo Coconut Oil. Once completely heated up, pour inside the bowl of the chocolate chips and whisk until chocolate has melted and become smooth. Pour the layer of ganache over the pie crush and place in the freezer for a good 20 minutes. Take out the pint of ice cream to make sure it is softened but is not melted. Mound the ice cream into the pie crust and spread into a domed pie shape. Place the pie in the freezer for at least an hour. Once it’s ready to serve, drizzle the chocolate ganache You can toast the almond on a skillet for about 5 minutes or until they’ve turned brown and are toasty. Once the almonds are toasted, chop them up and drizzle them on top of the pie. Add whipped cream on the edges if you’re like, but I did not find it necessary! A cherry on top will suffice.
Coming February 19, 2019: