A new research study, published in the Journal of Alzheimer’s Disease, points to the combination of Vitamin D3 and curcumin (derived from the common spice turmeric) to protect the brain against beta amyloid deposits. Beta amlyoid deposits can build up to form plaque. This plaque is associated with an increase in brain cell damage and a significant increase in Alzheimer’s disease, which affects over 13 million people worldwide.
The combination of Vitamin D3 and curcumin help boost the immune system to the point of neutralizing and/or preventing the formation of these amlyoid deposits. The deposits are caused by excessive free radical production in the brain. Other well researched foods that help to neutralize free radical production in the brain are spinach and raspberries. Unfortunately, they are also at the top of the list of foods that have a higher content of pesticides, which increase free radical production and DNA damage. I recommend consuming these foods if they are locally grown and organic.
There are several genetic forms of Alzheimer’s. The research shows that while one form responds well to curcumin, the other form does not. However, when you combine the curcumin with Vitamin D3, it supports the immune system’s ability to eliminate the beta amyloid deposits from two different mechanisms, so that it also impacts patients with the genetic form of Alzheimer’s that does not respond to curcumin alone.
I am always in awe of the medicines offered in nature that impact even the most troublesome of health challenges.