292: The 3 Foods That Are Increasing Your Alzheimer's Risk; Should We Be Worried About Oxalates? | Richard Johnson, MD

This podcast episode explores the role of fructose, carbohydrates, and lifestyle factors in the development of Alzheimer's disease. Dr. Richard Johnson presents the hypothesis that dietary fructose and uric acid production may contribute to Alzheimer's. The discussion highlights the metabolic effects of fructose, the potential benefits of vitamin C and dairy, and the negative impacts of processed foods and high-carbohydrate diets. The speakers also delve into the connection between fructose production, mitochondrial dysfunction, and inflammation in Alzheimer's. The importance of individual bio-variability, genetics, and overall diet and lifestyle patterns in assessing the risk of Alzheimer's is emphasized. The episode concludes by discussing the potential role of exercise, nutrition, and certain foods in improving mitochondrial function and overall brain health.