As baby boomers come of age, the incidence of Alzheimer’s is increasing at a rapid rate, with currently more than 1 in 3 people dying of the disease. It is considered the third leading cause of death after heart disease and cancer and there is no cure. Or is there? Research is being published showing a reversal of cognitive decline in humans, bringing patients back from lives that had been curtailed by their inability to work, drive, or recognize the people around them.
Perhaps we should look at cognitive decline as a roof with many holes — a drug may manage one, but there are many holes left unattended. Learn how to recognize and address the root causes of dementia from a nutritional, herbal and functional medicine approach, not just for your patients but also for yourself and your family.
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
- 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.
Dr. Marlene Merritt received her Masters degree in Oriental Medicine in 2000 and is a Doctor of Oriental Medicine. She is licensed both by the Texas State Board of Medical Examiners and by the New Mexico Board of Acupuncture and Oriental Medicine, and is board certified by the NCCAOM. A respected educator, she was on the faculty of Academy of Oriental Medicine at Austin from 1998 to 2004 and has taught Anatomy and Physiology for 13 years. She is an Applied Clinical Nutritionist, is Board Certified in Bariatric Counseling, and is currently studying for an additional Masters degree in Human Nutrition. She has a regular column in Acupuncture Today and other publications about nutrition (see her articles HERE). In addition to a full clinical practice, she lectures nationally with her husband, Dr. Will Mitchell, to healthcare practitioners all over the U.S. and Canada on issues ranging from diabetes, endocrine dysfunction, blood chemistry, nutrition, and Celiac disease/gluten intolerance. She is currently writing a book, titled “Bacon, Butter and Wine: How We Lost Our Common Sense About Food”.