Marlene Merritt

Objectives:

In this course, the practitioner will learn:

• What is normal memory loss and what is not
• Why Alzheimer’s is now being called “Type 3 Diabetes”
• The multiple causes of neuroinflammation
• How gluten can play a factor
• Nutritional issues involved with cognitive decline
• The evidence-based solutions to address these issues

Outline

• Hour 1: Statistics of the current epidemic, what is normal memory loss, other causes of dementia that are reversible (thyroid issues, b12 deficiency, etc.)
• Hour 2: definition and anatomy of amyloid beta plaques, and tau proteins, the genetics of dementia. Begin discussing blood sugar and Alzheimer’s, and current research of Type 3 diabetes.
• Hour 3: Continue Type 3 diabetes. Begin discussion of neuroinflammation: definition and causes. What are the triggers — infections, sleep apnea, elevated insulin, obesity, damaged tissue, etc.
• Hour 4: What is Nrf2 and why is it helpful for inflammation? Herbal and nutritional sources of Nrf2. Gluten and it’s effects on the brain.
• Hour 5: The impact of poor sleep on beta amyloid plaques and ways to address it. Nutritional issues with dementia: b vitamins and methylation issues, zinc/copper ratios, DHA ’s protective benefits on the brain.
• Hour 6: Putting it all together — prioritizing issues, prioritizing lifestyle modifications, clarifying which vitamins and herbs will have the most impact. Time for questions.

With the intention of treating the root, and not the branch and symptoms, this course will discuss:

• the differences in traditional diets vs. current foods • the fallacy of low-fat diets and the damage they cause

• being effective in reversing diabetes and insulin resistance

• what current subclinical malnourishment looks like, and where it comes from

• misunderstandings practitioners have about traditional Chinese diets

• what's accurate and inaccurate about topics ranging from soy to raw diets to the book The China Study