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Fish Oil Helps Obliterate Alzheimer's

After years of studies, it seems conventional medicine is finally beginning to appreciate the beneficial effect of a high quality fish oil as well as fish in defusing the Alzheimer's epidemic waiting to happen in America.

An essay in this month's American Journal of Clinical Nutrition reviews some of the high points involving the benefits of two very necessary omega-3 fatty acids, docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), in lowering a patient's risks of dementia.

In multiple instances, the one-two punch of EPA and DHA did wonders to slow down cognitive declines over time. For one, the consumption of DHA may correct deficiencies in the membrane phosphlipids in the cerebral cortex of Alzheimer's patients. And, the anti-inflammatory presence of EPA would certainly lessen the effect of arachidonic acid, a precursor to other chemicals associated with cognitive problems.

The only problem with this report: It lumps fish and fish oil together as one safe solution. If not for the toxic presence of mercury, fish would be a near-perfect food. Instead, even the fish you find at the corner grocery store can have as much as three times the legal limit of that powerful neurotoxin.

Fish oil is the better, smarter choice, but there is one kind -- krill oil -- that offers far more benefits than the traditional offerings you may see at your local health food store.

American Journal of Clinical Nutrition, Vol. 85, No. 4, April 2007: 929-930