Neuroscience Nutrition Foundation 2023: Nutrition Research and Education for Neurologic Disorders!
In the realm of cutting-edge nutrition research focused on enhancing neurological well-being, one name shines prominently: Steve Blake, ScD. As the Research Director of the Neuroscience Nutrition Foundation, Dr. Blake has dedicated his career to investigating the profound impact of nutrition on neurologic disorders. With a relentless pursuit of knowledge and a commitment to education, his work has been pivotal in unraveling the intricate connection between what we consume and the health of our brain. Dr. Steve Blake's expertise lies at the intersection of nutrition, neuroscience, and health. His contributions have not only enriched our understanding of how dietary choices affect neurologic disorders but have also paved the way for innovative strategies to manage and prevent such conditions. Through his research and educational endeavors, Dr. Blake has empowered countless individuals to take control of their brain health through informed dietary decisions. In this article, Delivery Rank delves into the remarkable journey and invaluable contributions of Steve Blake, ScD, shedding light on his pivotal role in advancing the field of nutrition research for neurologic disorders. Join us as we explore his groundbreaking work, commitment to education, and the lasting impact he continues to make on the health and well-being of individuals worldwide.
As the Research Director at the Neuroscience Nutrition Foundation, you’ve delved into the intricate connection between nutrition and brain health. Could you discuss some of the most compelling findings or insights that have emerged from your research?
What we have found is that we can improve memory and processing speed by changing what is eaten. We often see good results in one month of altered eating, with memory starting to come back. When the usually excessive levels of saturated fat are eaten, brain arteries and small blood vessels get clogged up. The most powerful dietary change often is reducing saturated fat levels to 12 grams per day. It is exciting to see how much better we think with more blood sugar and oxygen getting to our brain cells when we unclog our arteries! This is just one of many powerful dietary approaches to improving cognition.
Brain cells are killed off from excess inflammation and oxidation. In advanced Alzheimer’s disease half of the brain cells have already died or become inactive. Whole plant foods contain anti-inflammatory polyphenols like quercetin and anthocyanin. Fruits, vegetables, nuts, and seeds have abundant antioxidants to protect brain cells. Our own antioxidant enzymes need certain minerals (zinc, manganese, copper, and selenium) to protect our brain. We use the Brain and Body Food supplement to make sure we are getting all of these protective nutrients.It is also important to accompany good nutrition with physical exercise and brain exercise.
Your work emphasizes the role of nutrition in supporting cognitive function and mental well-being. Can you highlight specific dietary components or patterns that have shown significant potential in promoting brain health?
Let’s start with the most brain-damaging diet, the Western Diet, which has too much sugar and fat and not enough whole plant foods. The Mediterranean diet is a big improvement with less saturated fat and more plant antioxidants to protect delicate brain cells. We can eat even healthier than the Mediterranean diet by eating a whole plant diet. Brain health is greatly improved with the anti-inflammatory and antioxidant elements found in whole plant foods, especially green leafy vegetables.
It is also important that we avoid certain brain-damaging food elements. Arachidonic acid is found in the fat of meat, eggs, and dairy products. Arachidonic acid greatly increases inflammation and pain, and has an artery-clogging effect. Endotoxins come from the bacteria that are killed when meat, chicken, fish, or dairy products are processed. These endotoxins are so powerful in inducing brain inflammation that they are used to test anti-inflammatory drugs. Another brain-damaging food element is called advanced glycation end products. These form when meat, chicken, or fish are broiled or fried. They are also found in cheese. These advanced glycation end products go to the brain and link up with the Alzheimer’s plaque, causing increased inflammation and brain cell death.
The field of neuroscience is constantly evolving. How do you ensure that your research remains up-to-date and informed by the latest advancements in both nutrition and brain science?
Yes, there are new developments in neuroscience every day. Because of unreliable speculation in news and books, I get my information from peer-reviewed studies. I read about 100 new studies every month and keep only those that are accurate and not biased. I have saved 11,578 of the best and most reliable nutrition studies (so far!) in 167 categories, and this makes it easier to write my own medical journal studies and books. I am now publishing a review of the brain-damaging effects of advanced glycation end products (found in cheese and fried meat). I also just submitted a paper on diet and Alzheimer’s disease to the reputable Journal of Alzheimer’s Disease. Writing papers keeps my research up to date! Also, when I prepare for a lecture, I update my slides with the latest science.
Many people are curious about the concept of “brain-boosting” foods. In your opinion, what are some everyday dietary choices that individuals can make to optimize their cognitive abilities and long-term brain health?
We all know about the brain-boosting effects of coffee, green tea, and chocolate. Consistent and stable blood sugar is needed for clear thinking and good memory. Eating slow-releasing carbohydrates like beans and lentils help to keep our blood sugar just right. Sugar blasts can be damaging to our arteries and our brain. Green vegetables help so much that those who ate even one cup a day delayed dementia for 11 years in the Rush Memory and Aging Project. We also use the standardized extract of ginkgo biloba to improve brain circulation (in those not taking anticoagulant drugs). Ginkgo is so powerful that it is even used by university students to help pass exams.
Our brains need all the essential vitamins and minerals, so eating abundant amounts of fruit, vegetables, beans plus some nuts and seeds help our brains. One of my projects is called the “Diet Doctor 2020.” It is software that displays the nutrients in real diets. By analyzing a diet, we can see which vitamins or minerals are too low. We can also see if there are excesses of, for example, saturated fats. Without dietary analysis, we are just guessing if all of our nutrients are present in the healthiest amounts. One of our services at the Maui Memory Clinic is analyzing diets for nutrients.
Looking ahead, how do you envision the future of neuroscience nutrition and its potential to transform not only our understanding of brain health but also our overall approach to well- being?
We are working to stop dementia before it gets too far along using diet and nutrients. We are developing alternatives to the modern medical approach, which is waiting for a diagnosis of dementia and then treating it with not-so-effective drugs. I designed and ran the clinical trial the Hawaii Dementia Prevention Trial and we greatly improved memory in early dementia. We had participants make only four changes to their diet and added 12 nutrients, most of which are in my Brain and Body Food supplement. Their memory and thinking scores went from 19 out of 30 to 29 out of 30 in just nine months! I have written books on how to adjust nutrition for memory, migraines, Parkinson’s disease, strokes, autism, diabetes, and arthritis (www.drsteveblake.com). Until modern medicine embraces these nutritional therapies, we need to eat better food and take targeted nutrients.
If you would like to find out more about Neuroscience Nutrition Foundation, visit https://drsteveblake.com/index.html and http://neurosciencenutrition.org/