How to significantly reduce your risk of developing Lou Gehrig’s disease
March 11, 2013
Volume 3 | Issue 20
My brother and his wife had a devastating week back in 1992. One Saturday her mother died from amyotrophic lateral sclerosis, better known as ALS or Lou Gehrig's disease. One week later, our mother died from ovarian cancer. Our family learned a lot about death, disease, and grief that week. Both of these diseases are terrible. We hear a lot about cancer, but little about ALS. That's because there's not much conventional medicine can do for it. So prevention is absolutely vital. And a new study says there may be a way to help prevent it.
A research team from Harvard School of Public Health evaluated five large studies and over one million participants. They looked at the diet of these one million-plus participants and found something very interesting. They discovered that eating more foods containing colorful carotenoids in fruits and vegetables may prevent or delay the onset of ALS.
It turns out, the antioxidant content of these brightly colored carotenoids, which give these foods their vibrant orange, red, or yellow colors, helps fight this devastating disease.
The researchers saw a total of 1,093 cases of ALS in all of these participants. However, those with the highest intake of carotenoids from any source, were the least likely to develop ALS. Of the foods that had the most impact, the researchers found that the beta-carotene and lutein, most commonly found in dark green vegetables, significantly reduced the risk of developing ALS.
The researchers wanted to know if other nutrients helped fight the disease. So they looked at people with diets high in lycopene, beta-cryptoxanthin, and vitamin C. They found that these did not reduce disease incidence. Even long-term vitamin C supplementation didn't reduce risk. Not every nutrient helps every disease, so this isn't surprising. But it does highlight the strength of the study and how effective the carotenoids are at preventing this disease.
I strongly believe ALS and many other neurological diseases are directly related to pesticide poisoning. Prior to the mass pesticide sprayings of the mid-20th century, there were only a few cases of ALS. After the sprayings started, the numbers went up significantly. ALS in particular has symptoms that are very much like what an insect goes through after pesticide exposure.
Pesticides kill insects by attacking the nerve cells. Once the poison kills these cells, it paralyzes the insect and kills it. ALS affects the nerve cells in the brain and spinal cord. Since we're much larger than insects, the poison doesn't kill us immediately. Our nerve cells degenerate slowly, and we gradually lose muscle control. The muscles weaken and waste away, leading to paralysis. It's a slow, miserable death by poisoning.
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ALS is clearly a disease you want to avoid. Not everyone who has pesticide exposure develops the disease. That tells me there's a way to prevent it. And this study may explain at least part of that mechanism. So make sure you're eating plenty of brightly colored fruits and vegetables every day. I also recommend you take a couple of scoops of Advanced Greens Formula every day for added protection. It will help boost your immune system, protect your nerve cells, and possibly help you avoid these diseases - and many others.
Your insider for better health,
Steve Kroening is the editor of Nutrient Insider, a twice-a-week email newsletter that brings you the latest healing breakthroughs from the world of nutrition and dietary supplements. For over 20 years, Steve has worked hand-in-hand with some of the nation's top doctors, including Drs. Robert Rowen, Frank Shallenberger, Nan Fuchs, William Campbell Douglass, and best-selling author James Balch. Steve is the author of the book Practical Guide to Home Remedies. As a health journalist, Steve's articles have appeared in countless magazines, blogs, and websites.