We have all been told for years that fluoride is good for us, but that is just not true. It does so much harm to your brain and to your body and you ingest it every single day.
There have been a number of studies revealing that turmeric (curcumin), may help prevent and even treat nerve cell and brain cell disorders such as Alzheimer’s disease and Parkinson’s disease. Turmeric is a spice ground from a root very similar to ginger. It has been utilized for medicinal purposes and spicing food for thousands of years. Recent research has established it has anti-tumor, anti-inflammatory and antioxidant effects. Now researchers are discovering that it helps protect against the accumulation of amyloidal plaque among brain cells, and other causes of nerve and brain cell damage.
Turmeric Spice Prevents Fluoride From Destroying The Brain
Fluoride is found everywhere today, from antibiotics, drinking water, nonstick pans, and toothpaste, making exposure inevitable. All the more reason why new research proving this common spice can prevent fluoride damage is so promising.
“Curcumin does not just exist in turmeric, but it is within the root-like rhizomes that large quantities linger. Aside from the fact that turmeric has been proven to kill cancer cells, shrink cancerous tumors, and even inhibit inflammation in the body, it can also protect the neurodegenerative effects of fluoride intake. Curcuma longa is a primary ingredient in turmeric and curry powders which are used as spices in the Middle East, Asia, and India. Pure turmeric powder has the highest curcumin concentration, averaging 3.14% by weight.”
Fluoride (F) is probably the first inorganic ion which drew the attention of the scientific world for its toxic effects and now the F toxicity through drinking water is well-recognized as a global problem. Health effect reports on F exposure also include various cancers, adverse reproductive activities, cardiovascular and neurological diseases.
Previous research on curcumin indicates that it is capable of activating as an antioxidant in 3 distinct ways by protecting against 1) singlet oxygen 2) hydroxyl radicals and 3) superoxide radical damage. Also, curcumin appears to raise endogenous glutathione production in the brain, a major antioxidant defense system. To date, there are over two hundred peer-reviewed published studies indicating that curcumin is a neuroprotective agent.
Turmeric For Alzheimer’s And Parkinson’s
Residents aged 70-79 in rural India who eat large amounts of spicy food have the lowest incidence of Alzheimer’s disease in the world: 4.4 times lower than in America. Though dramatic, this finding doesn’t prove a cause-and-effect relationship. However, several recent studies have indicated that prolonged use of NSAIDs (nonsteroidal anti-inflammatory drugs) dramatically reduces the risk of Alzheimer’s disease. But the chronic use of NSAIDs, such as ibuprofen, carries a high risk of severe irritation or ulceration of the stomach, as well as possible kidney or liver damage.
Looking for a safer NSAID than ibuprofen, researchers turned initially to vitamin E, but it bombed out. Then researchers at UCLA decided to look at curcumin, which is an NSAID.
“Curcumin is not only efficacious at multiple levels but may have fewer side effects and toxicity than many other NSAIDs, including ibuprofen. Together, the multiple beneficial effects of curcumin make it a promising agent for controlled clinical trials to establish its safety and efficacy as a chronic antioxidant and NSAID prophylactic for prevention or treatment of Alzheimer’s and possibly other neurodegenerative diseases of aging such as Parkinson’s disease.”
Research findings conclude that curcumin is able to inhibit certain enzymes and chemicals that cause these inflammatory responses and thus lower problematic inflammation. Curcumin is several times more potent than vitamin E as an antioxidant, and it protects the brain from lipid peroxidation.
Very recently, a team of researchers at Michigan State University announced results of a study showing curcumin as effective in preventing clumping of a protein involved in Parkinson’s and other debilitating diseases.
It can also inhibit blood clotting in large doses and may exacerbate gallbladder issues, so check with your doctor before using more than a typical culinary amount. Preliminary clinical trials have shown that curcumin is safe even at doses as high as 12 grams a day.
One of the problems with curcumin though is its low bioavailability because curcumin is not readily absorbed into the body. However, the addition of piperine (a compound of black pepper) may allow the body to absorb more curcumin, perhaps by as much as 2000% more.