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Alzheimer's Disease:  Alzheimer's Disease And AIDS  (Diet and facts)   Alzheimer's Disease And AIDS This cruel, irreversible degeneration of the brain , which now afflicts millions of Americans and nearly four times as many people worldwide, causes premature and progressive senility. The brains of Alzheimer's victims contain abnormally high levels of aluminium. Zinc Health issue on Alzheimer's Disease According to recent experiments conducted at Massachusetts General Hospital in Boston a (Harvard affiliate), there also appears to be a link between zinc and Alzheimer's. Test-tube studies suggest that zinc may cause certain proteins to become insoluble and clump in the brain, destroying gray matter. A buildup of this brain  plaque is common in Alzheimer's patients. What causes Alzheimer's ? Is dietary zinc to blame? The Boston researchers doubt it , but they do warn against taking mega doses of this trace element. A maj...

Carcinogens,.. cancer formation mechanisms and conditions. How to care about cancer Cancer formation mechanisms and conditions. DNA and the story of genes: Since our DNA has our genes code, it's responsible for making all cells in human body. When DNA is healthy it will work just fine. However, sometimes damage to cells my takes place due to certain factors such as food , irradiation or other environmental agents. Since DNA is a loyal copying machine for our cells and the associated genes, it will replicate just what it has, which is in this case more faulty cells. Here are the good news! Our immune system is well qualified to clean out ill or damaged cells. That is the great secret of our creation. So why to worry and how come many people get this serious killer? The fact is that we hurt our immune system by loading our body with various toxins such as polluted air, unsuitable water, alcohols, caffeine, pesticides, manufactured foods, etc. There is even more than that, stress...

Additives to some , all additives are bad. In truth, many of them are not only nothazardous to our health; They are essential to the preservation of our health. Broadly speaking, additives can be classified according to function. There are flavorings and flavor enhancers; coloring; nutritional supplements ( usually vitamins and minerals added to flours and cereals to repla ce nutrients lost during milling and refining); antioxidants 9 to prevent rancidity); preservatives ( to retard spoilage); emulsifiers, stabilizers and texturizers ( to keep creamy foods creamy). Thickeners; humectants ( to keep foods moist); anticaking agents ( for free-flowing flours and salts). Leaving agents; bleaches; dough conditioners; and sweeteners. Of the nearly 3,000 ' chemicals' U.S processors intentionally add to food , 98 percent are nothing more than sugar, corn syrup, salt, pepper, citric acid ( found in citrus fruits), baking soda, mustard and vegetable colors. Th...