The Alzheimers Prevention and Treatment Diet : Using Nutrition to Combat the Effects of Alzheimers Disease

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Increasingly,research has shown that diet is one of the greatest weapons we have to protectand defend your rain against Alzheimer’s disease (AD). Based on currentstudies as well as firsthand experience working with thousands of patients—boththose who have normal cognitive health and those in the early stages of Alzheimer’s—The Alzheimer’s Prevention &Treatment Diet provides a cutting-edge nutritional program that canhelp reduce the risk for AD and may slow its progress if it has alreadydeveloped.

Thisbook:

* Presents a nine-week diet plan thatgradually introduces brain-healthy foods and dietary strategies.

* Guides you in making smart lifestyle choices, from exercise to hobbies, that strengthencognitive health.

* Explores nutritional supplements that can support the brain and prevent cognitivedecline.

* Offers suggestions formanaging the special nutritional needs of loved ones with AD.

* Explains the medications used to treat AD—what they are, what they do, andhow they should be used.

* Provides sample full-day menus, including breakfast, lunch, dinner, andsnacks.

* Presents lists of recommended foods to make meal planning easy.

Whatever your age, now is the perfect time to start adopting a brain-healthylifestyle. TheAlzheimer’s Prevention and Treatment Diet guides you in making changes that can significantly enhanceyour cognitive well-being—now and for a lifetime.

RichardS. Isaacson, MD, received his bachelor’s and medical degrees fromthe University of Missouri—Kansas City School of Medicine, and completed hisresidency in Neurology at Beth Israel Deaconess Medical Center/Harvard Medical School.Dr. Isaacson specializes exclusively in Alzheimer’s disease risk reduction andtreatment, and is the founder and director of the Alzheimer’s Prevention Clinicat Weill Cornell Medicine and New York-Presbyterian.

ChristopherN. Ochner, PhD, completedtwo master’s degrees in Psychology, a master’s in Biostatistics at Columbia Universityin New York, and a PhD in Clinical Psychology at Drexel University in Philadelphia.He is now President of the Nutrition Science Initiative, a nonprofitorganization that facilitates research in nutrition.