Cut Alzheimer’s Risk IN HALF (Here’s How...)

By Jack Taylor Posted February 19, 2020

Dear Turapür Today Reader,

Cancer and heart disease give it a run for its money — but for many folks, there’s nothing scarier than Alzheimer’s.

It’s a quiet, sneaky condition that saps your independence and steals your precious memories…

And by the time symptoms appear (and your mind starts to slip), mainstream docs say there’s nothing you can do to stop it.

But there IS a way to prevent it.

Just-out research suggests that a few unique compounds could be the key to beating back memory loss. And if you’re getting enough, you may NEVER have to worry about Alzheimer’s…

Because these super-powered compounds cut the risk IN HALF!

In the study, published in the journal Neurology last month, researchers followed more than 900 seniors without dementia for an average of six years.

Once per year, participants answered a food questionnaire and underwent a neurological exam to identify any changes in memory or brain health…

And by the end, folks who consumed the highest amount of flavonols were 48 percent LESS LIKELY to develop Alzheimer’s disease!

That’s like cutting your risk of memory loss IN HALF!

For you, that could mean keeping precious memories and maintaining your independence… keeping your wits about you for years to come…

You might even SHOCK your doc with your sharp tongue and quick wit!

Researchers say these brain-saving effects come from flavonols naturally protecting against oxidative stress and inflammation, conditions repeatedly linked to dementia, cognitive decline, memory changes, and mood issues.

Plus, flavonol-heavy foods are good sources of fiber, which can positively influence your “gut bugs” to aid digestion, improve colon health, and enhance immune cells that protect your brain.

And best of all, getting more flavonols (and reducing your risk of Alzheimer’s) is incredibly easy.

See, flavonols are a type of flavonoids, the powerful plant compounds that give fruits and veggies their bright colors – so you’ve probably been eating more than you know.

These important compounds, including kaempferol and myricetin, are common in a lot of natural foods, but the best sources are “saturated” or highly pigment foods with rich colors.

For example:

• Leafy greens (like kale and spinach),
• Broccoli,
• Berries,
• Apples and pears,
• Tea, and
• Tomatoes

Focus on eating more of these foods – and less junk – to improve your overall health and help SAVE your brain!

You won’t regret it.

Do you have feedback you want to share? Drop me a line: feedback@turapur.com.

Regards,

Jack Taylor
Department of Research, Turapür Products