Eating too much processed sugar increases your risk of Alzheimer’s

( Natural News ) Research has found that a high intake of processed sugar can raise the risk of Alzheimer’s disease . The study, published in the journal Scientific Reports , revealed that high sugar levels caused by excessive consumption of processed sugars can damage an essential enzyme called macrophage migration inhibitory factor (MIF), which is associated with inflammation in the initial stages of Alzheimer’s disease. According to research, people with diabetes are more likely to develop Alzheimer’s disease, which develops as a result of the buildup of abnormal proteins that form plaque and clog the parts of the brain. In turn, these clogs continuously damage the brain, leading to serious cognitive problems. However, although previous research discovered that cellular proteins are harmed by glucose and its products through glycation, the relationship between Alzheimer’s disease and sugar is not yet completely understood. Thus, researchers from the University of Bath and Wolfson Centre for Age-Related Diseases, King’s College London , both in the U.K., looked at the brain samples of people with and without Alzheimer’s disease by using a method that helps identify the process of glycation. Results revealed that during the initial stages of Alzheimer’s disease, glycation damages the MIF enzyme, which is essential in regulating insulin levels and the immune response. MIF also plays a role in the reaction of glial brain cells to the accumulation of abnormal proteins in the brain in Alzheimer’s disease. thereby, the researchers suspect that the decrease and prevention of MIF activity due to glycation could be the beginning of the progression of the disease. It also seems that glycation of these enzymes increases as Alzheimer’s advances. Mother Nature’s micronutrient secret : Organic Broccoli Sprout Capsules now available, delivering 280mg of high-density nutrition, including the extraordinary "sulforaphane" and "glucosinolate" nutrients found only in […]

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