Whole Foods and Alzheimers

Health Essentials for the Essential You! Toll Free Ordering (877) 846-8669 "Come forth into the light of things. Let nature be your teacher." William Wordsworth

Pigs feet. Cattle hides. Crushed bone. Fish skin.

Word! How did they end up in your Chocolate Protein Bar??

After those bones and skins get soaked in lime to remove all hair and grease, seared with acid until they disintegrate and then molded into edible gelatin or collagen, they become part of countless protein bars, even the best-sellers. Also, shampoo’s, soaps, cosmetics, lotions, gelatins, pills, capsules etc.

Mind you, you won’t find pig’s feet, cattle hide, etc. when you check the ingredients. That’s because they’re hidden behind names like Gelatin, Hydrolyzed Collagen, Hydrolyzed Gelatin and 16 other industry names.

Manufacturers see them as a significant protein source as well as a way to “thicken” and bind your foodless foods so they don’t fall apart in your hands. What does fall apart is its nutritional value. Both gelatin and collagen lack an essential amino acid required to make them a complete usable protein. So on their own they’re worthless sources of protein besides being disgusting.

They won’t build or fuel your muscles. They weren’t meant to. And they can’t. If the bar says 30 grams of protein and it’s made from hydrolyzed collagen or hydrolyzed gelatin, you’re not getting 30 grams of real, usable protein- Period.

Then what are you getting? Who knows? They’re not telling.

Even worse: some manufactures list hydrolyzed proteins as an ingredient, but don’t indicate the source of the protein. So you have to ask yourself: if it’s supposed to be food for you, why wouldn’t they tell you where the protein came from? Hmmm.

The food and supplement industry should plead guilty to this deception.

Whole food protein is really real protein. Through and through. No collagen. No gelatin. No hidden hydrolyzed hype. No hooves. No hides. No bones. No skins. No weasels. No bull. Our whole food plant protein is exactly what it says it is. 100% Real.

Eating a diet rich in vegetables may be one way to reduce the risk of developing Alzheimer's disease, research suggests.

US scientists found that a diet high in unsaturated, unhydrogenated fats - found in vegetables and some oils - may help lower risk.

However, a separate study found antioxidant vitamins - widely touted as good for general health - offer no such protective effect against Alzheimer's.

In the first study, scientists from Rush-Presbyterian-St. Luke's Medical Center in Chicago, examined 815 people aged 65 and older over a four year period.

At the start of the study none of the volunteers had Alzheimer's, but by its end 131 had developed symptoms.

The researchers found that the risk of developing the disease was highest among those who consumed the highest levels of saturated fat - found in meat and dairy products.

People who consumed a lot of saturated fat were 2.3 times more likely to develop symptoms than those whose diet was low in these fats.

Conversely, people whose diet contained high levels of unsaturated fat were up to 80% less likely to develop Alzheimer's disease than those who consumed low levels of unsaturated fats.

Lead researcher Dr Martha Clare Morris told BBC NewsOnline more research was needed to confirm the findings.

But she said: "There are studies to suggest that a diet high in unsaturated fat and low in saturated fat may raise levels of good cholesterol and lower levels of bad cholesterol in the blood."

It is thought that low-density lipoprotein, or bad, cholesterol may play a role in the formation of the amyloid plaques found in the brain of Alzheimer's patients.

Dr Morris said people should consider a switch to such a diet - if only because of abundant evidence that it helped to reduce the risk of heart disease.

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