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Paula Gallagher
Paula is a highly qualified and experienced nutritionist on the staff at Village Green Apothecary.
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Margo Gladding
Margo's impressive knowledge base is the result of a unique blend of educational
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Ellen Kittredge
Ellen’s knowledge base has given her the tools to be an effective
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Naz Amini
Naz is a nutrition counselor and lifestyle educator for Village Green Apothecary. read more..
Carmen Ugas
Carmen is a therapeutic lifestyle educator for Village Green Apothecary. read more..
Debi Silber
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
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Steve Stillwater
Steve is committed to greener living and offers to easy-to-implement green living tips and ideas.
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Farzin Farid, Pharm.D
Farzin is a licensed pharmacist with a strong background in herbal, mineral, and vitamin therapy.
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Joe Ailts
Joe, Director of Medical Education at NeuroScience, Inc., provides scientific and clinical education on neuro-endo-immunology.
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Archive for January 23rd, 2012
Reducing Risk of Alzheimer’s Disease with Diet and Fish Oils
by Paula Gallagher | January 23, 2012
Alzheimer’s is an awful, degenerative disease. If no one in your life has ever been affected by it, consider yourself lucky. It has hit pretty close to home for me in the last couple of years; watching someone, once vibrant and loving, turn into a different person is heart-wrenching.
However, there may be some hope in preventing Alzheimer’s disease. A new study in the journal Neurology is reporting that a diet rich in marine derived omega-3 fats and vitamins B, C, D and E dramatically lowered the risk of reduced brain volume, memory loss and risk of Alzheimer’s disease. Certain lifetsyle factors such as education and blood pressure, combined with a healthy diet, lowered the risk of brain shrinkage by almost 40%. Shrinking brain volume is associated with the development of many forms of dementia, including Alzheimer’s disease.
Dr. Gene Bowman, from the Departments of Neurology and Public Health and Preventive Medicine at the Oregon Health and Science University, and his team of researchers studied 104 elderly people with the average age of 87. They found that the vitamins and nutrients you get from eating a wide range of fruits, vegetables and fish can be measured in blood biomarkers and have a direct impact on brain shrinkage, memory and cognition. (more…)