Experts: Alzheimer’s Disease Might Be ‘Foodborne’

Researchers are providing a growing amount of evidence that there is a link between a particular kind of protein and neurodegenerative diseases like Alzheimer’s, Parkinson’s, and Lou Gehrig’s disease.

This protein, known as TDP-43, acts similarly to toxic and infectious proteins known as prions, which cause the brain destruction in the case of Mad Cow and Chronic Wasting Disease, which are two types of bovine spongiform encephalopathy (BSE).

The first one affects cows, and the latter is a neurological disease that affects deer and elks. According to Scientific American:

“Prions are misshapen yet durable versions of proteins normally present in nerve cells that cause like proteins to misfold and clump together, starting a chain reaction that eventually consumes entire brain regions.

In the past 15 years, scientists have learned that such a process may be at work not only in mad cow and other exotic diseases but also in major neurodegenerative disorders…”

In 2011, researchers have published evidence that TDP-43 pathology is found in 25-50 percent of Alzheimer’s patients, specifically in individuals with hippocampal sclerosis, characterized by selective loss of neurons in the hippocampus, which is linked to memory loss.

In 2014, at the Alzheimer’s Association International Conference (AAIC), researchers stated that Alzheimer’s patients with TDP-43 had 10 times increased the risk of cognitive impairment at death, in comparison to individuals without it.

Some prion types serve helpful cell functions, but others, such as TDP-43, act as infectious agents and lead to neurodegeneration.

Evidence suggests that contaminated meats are the main cause of the infection with TDP-43 in humans. This is especially true in the case of meats from livestock raised in confined animal feeding operations (CAFOs).

In these major warehouse-style growing facilities, animals are crowded together and fed an extremely unhealthy diet, rich in glyphosate-containing genetically engineered (GE) grains mixed with antibiotics.

The situation is aggravated by the practice of feeding herbivores meat and animal byproducts.

Mad Cow can easily spread to thousands of other animals, as it is a man-made plague, created by a CAFO system that “cannibalizes” herbivores, and one diseased animal may contaminate the feed given to numerous others.

One of the leading transmission modes of this disease is by feeding cows bone meal and waste products from other cattle infected.

On the other hand, Chronic Wasting Disease occurs due to the domesticating of wild animals and feeding them an unnatural diet. In most cases, this disease is imported and spread via game farm animals.

The infectious prions are shed in saliva and urine of the infected deer and elk within three months after being infected, and are contagious for the rest of their life, contaminating land and water as they go along. The risk is that they can spread to people via consumption of infected game animals.

People who consume meat from a cow infected with Mad Cow Disease can contract the human version of the disease, called Variant Creutzfeldt-Jakob disease (vCJD). According to the report on the 2012 Mad Cow Outbreak by the Center for Food Safety:

“Tissue from infected cows’ central nervous systems (including brain or spinal cord) is the most infectious part of a cow. Such tissue may be found in hot dogs, taco fillings, bologna, and other products containing gelatin, and ground or chopped meat.

People who eat contaminated beef products are at risk of contracting the human version of mad cow disease… The disease slowly eats holes in the brain over a matter of years, turning it sponge-like, and invariably results in death…

The incubation period for ‘mad cow’ disease in cattle is thought to be approximately five years; it may be latent in humans for a decade or more before manifesting itself.”

A year ago, a Texas man died from Mad Cow and became the fourth American victim of the disease. The symptoms are like the ones of Alzheimer’s and involve memory loss, dementia, impaired vision, and dementia.

Experts suggest that Alzheimer’s is a slower moving version of Mad Cow disease, which occurs as a result of the consumption of contaminated CAFO meats… TDP-43 might also easily raise the risk of Parkinson’s, or Lou Gehrig’s, depending on the brain area attacked.

As reported in a 2014 article:

“Pathological TDP-43 appears to follow a set route through the nervous system, and what that route depends on the disease at hand. Two new papers in Acta Neuropathologica add TDP-43 itineraries for Alzheimer’s disease and frontotemporal lobar degeneration [FTLD] to a previously published staging scheme for amyotrophic lateral sclerosis.

While the starting points and paths taken differ, the disease-specific routes suggest that TDP-43 travels from neuron to neuron along axonal highways…

The TDP-43 stages fit with the ongoing theme in neurodegeneration research that these diseases are progressive not only over time but also in space, as pathological proteins spread throughout the nervous system…

Overall… the FTLD pathology progressed from the front of the brain to the back. This contrasted with the ALS staging system, which began in the motor cortex at the brain’s apex and moved downward and forwards from there.

‘The spreading mechanisms could be very similar, but the early focus of pathology seems to be different [between ALS and FTLD]…’”

For over ten years, researchers warn about the link between neurodegenerative diseases and CAFO foods.

The findings of a 2005 study published in the journal Medical Hypotheses, titled: Thinking the unthinkable: Alzheimer’s, Creutzfeldt-Jakob and Mad Cow disease: The age-related reemergence of virulent, foodborne, bovine tuberculosis or losing your mind for the sake of a shake or burger, indicate that:

“In the opinion of experts, ample justification exists for considering a similar pathogenesis for Alzheimer’s, Creutzfeldt-Jakob, and the other spongiform encephalopathies such as Mad Cow disease.

In fact, Creutzfeldt-Jakob and Alzheimer’s often coexist and at this point are thought to differ merely by time-dependent physical changes. A recent study links up to 13 percent of all ‘Alzheimer’s’ victims as really having Creutzfeldt-Jakob disease.”

Research suggests that bovine tuberculosis acts as a vector for human Mad Cow Disease, and it is one of the leading disease threats in American CAFOs, and USDA data shows that about 20-40 percent of American dairy herds are infected at any given time.

The authors claim:

 “The health risk for milk tainted with M. bovis has been known for decades and there was a time not so long ago when ‘tuberculin-tested’ was printed on every milk container. Schliesser stated that meat from tuberculous animals may also constitute a significant risk of infection.

At the turn of the 20th century, 25 percent of the many US deaths from TB in adults were caused by M. bovis. Dairy products aside, when past and present meat consumption are factored in, there is three times the risk of developing Alzheimer’s in meat eaters as opposed to vegetarians.

The investigation into the causal trail for Creutzfeldt-Jakob, indistinguishable from Alzheimer’s except for its shorter, lethal course might have grown cold where it not for Roel’s and others who linked mad cow in cattle with M. bovis and related paratuberculosis on clinical, pathologic, and epidemiological grounds.

The southwest of the UK, the very cradle of British BSE and CJD outbreaks, saw an exponential increase in bovine tuberculosis just prior to its spongiform outbreaks.

All of this brings up the unthinkable: that Alzheimer’s, Cruetzfeldt-Jackob, and Mad Cow Disease might just be caused by eating the meat or dairy in consumer products or feed.”

Therefore, there are compelling links between Alzheimer’s disease, the third leading cause of death in the US, and a slower-acting form of Mad Cow-or Chronic Wasting Disease, and the main reasons for them include factory farming practices, which include poor hygiene and unnatural grain diets given to animals.

This disease-producing cycle can be stooped by reverting back to farming according to natures design.

The only  meat safe to consume is grass-fed, organic, and finished one, and the organizations listed below offer help to customers to find farm-fresh foods, raised in a humane, sustainable manner, in their local area.

Local Harvest

This is a website that helps customers to buy grass-fed meats, sustainably grown, in local farmers’ markets, family farms, and other sources.

Eat Wild

This is a directory of over 1,400 pasture-based farms for grass-fed meat and dairy products in the United States and Canada.

Farmers’ Markets

Here you can find a national listing of farmers’ markets.


It helps customers to connect with local farmers to find the fresh and delicious foods.

Eat Well Guide: Wherever you are, Eat Well

This is a free online directory of over 25,000 farms, markets, restaurants, CSAs, and stores that sell local, sustainably produced food.

CISA- Community Involved in Sustaining Agriculture

CISA promotes the produce of small farms, focusing on sustaining agriculture.

Source:  checkthesethings

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Most Popular

To Top