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Neurology, The Official Journal of The American Academy of Neurology (AAN), published a blood glucose study and its direct effect of cerebral atrophy. Nicolas Cherbuin, PhD, Perminder Sachdev, MD, PhD, FRANZCP and Kaarin J. Anstey, PhD set out to test the connection of sugars in the blood and the functionality of the brain. The study is a direct link to how diet affects the brain, feeding it or starving it, causing brain shrinkage.

The group used 266 healthy people , without excess weight or obesity, between the ages of 60 and 64. They specifically monitored hippocampal and amygdalar atrophy. None of the test subjects had problems with sugars or diabetes. Brain scans were performed at the beginning of the study as well as four years later.

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The group of doctors found blood sugars within the normal range had a negative effect on the brain, showing atrophy. The damage the sugar created was directly linked to causing ageing effects in the brain. Deterioration in the hippocampus center of the brain is the brain’s memory center. This location of the brain is the first area negatively effected in Alzheimer’s patients.

Sugar damage is caused by all forms of sugar including raw sugars, coconut sugar, sucanot, high fructose corn syrup, processed chemical sugar substitutes, organic sugar. Raw local honey shows to be processed differently by the body. Taken with good fats local honey does not spike blood sugars.

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The doctors reported, “High plasma glucose levels within the normal range (<6.1 mmol/L) were associated with greater atrophy of structures relevant to aging and neurodegenerative processes, the hippocampus and amygdala. These findings suggest that even in the subclinical range and in the absence of diabetes, monitoring and management of plasma glucose levels could have an impact on cerebral health. If replicated, this finding may contribute to a reevaluation of the concept of normal blood glucose levels and the definition of diabetes.”

Science Daily reported, “Even in normal range, high blood sugar linked to brain shrinkage.” Specifically, “Researchers found that blood sugar on the high end of normal accounted for six to 10 percent of the brain shrinkage.”

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Funding for the study was provided by The National Health and Medical Research Council Australia and the Australian Rotary Health Research Fund. It was concluded, “People whose blood sugar is on the high end of the normal range may be at greater risk of brain shrinkage that occurs with aging and diseases such as dementia.”

The Fisher Center For Alzheimer’s Research Foundation reported diets high in sugar coupled with “constant stress” impacted the brain negatively leading to poor brain function.

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Two years prior the National Institute of Health reported a symposium where, “Expert panels were convened to provide updates on classification, definitions, diagnostic criteria, and treatments of diabetic peripheral neuropathies (DPNs), autonomic neuropathy, painful DPNs, and structural alterations in DPNs.”

The expert panel found, “Diabetic patients can develop chronic inflammatory demyelinating polyradiculopathy.” Meaning the nerve roots are involved in the damage as the fatty tissue that protects the nerve endings, the myelin sheath, is absent or lost.

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They reported the damage, “Appear(s) to be associated with the pathologic alterations of nerves.”

Medscape says the brain deteriorates in an unnoticeable manner, evolving slowly and isn’t noticeable as a problem until the damage is remarkable.

The final analysis proves a diet low in sugar, high in good fats which stabilize and balance blood glucose levels, is most beneficial to good brain health. Good fats consist of grass fed butter, coconut oil and animal fats including tallow and lard as well as nutrient dense foods.

To read more on how vegan and vegetarian diets cause brain shrinkage click here.

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*Nourishing Plot is written by a mom whose son has been delivered from the effects of autism (asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.

 

Other posts:

http://www.alzinfo.org/04/articles/diagnosis-and-causes/high-blood-sugar-levels-tied-brain-shrinkage

http://emedicine.medscape.com/article/1172965-overview

http://www.neurology.org/

http://www.neurology.org/content/79/10/1019

N. Cherbuin, P. Sachdev, K. J. Anstey. Higher normal fasting plasma glucose is associated with hippocampal atrophy: The PATH Study. Neurology, 2012; 79 (10): 1019 DOI: 10.1212/WNL.0b013e31826846de

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2945176/

http://www.sciencedaily.com/releases/2012/09/120904095856.htm

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One Response to Study Reveals Cause Of Brain Deterioration

  1. Ali says:

    Interesting, but……many of these studies only look at one thing. Maybe the control subjects were of normal weight, were not diabetic, etc., but was it just down to elevated blood sugar, or also, if they were eating the ‘normal’ SAD diet, the effects of wheat proteins and lack of good saturated fats in the diet? It’s too easy to blame just one thing. Yes, there may well be links to high-end blood sugar levels, but that in itself only occurs due to the high-carb/sugar found in a ‘normal’ diet. Now perhaps they could do a similar study in those who eat LCHF and see what results they find…..

    They have not revealed the ’cause’ of anything, merely one of several possible causative factors. Ancel Keys believed he had found the ’cause’ of obesity and heart disease. Let’s be careful not to fall into the same trap……

What do you think?

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