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Nitrates and Alzheimer's

Increased levels of nitrates in our environment and food increases disease risks associated with Alzheimer's. Nitrates are found in many food products including bacon, cured meats, cheese products, beer and water. Nitrate exposure may also occur if eating, for instance, vegetables containing high levels of nitrate. Those vegetables may include lettuce, spinach and beetroot. Nitrate in drinking water at levels above the national standard poses an immediate threat to young children. Some adults can be more susceptible to the effects of nitrate than others.

Alzheimer's Disease and Nitrates

The elderly are more likely to suffer complications with Alzheimer’s, often leading to their death, as the aging and longer durations of exposure to nitrates have greater impacts on progression and severity of this disease.

Sodium nitrite is deliberately added to meat and fish to prevent toxin production; it is also used to preserve, color and flavor meats. Ground beef, cured meats and bacon in particular. Because nitrosamines produce biochemical changes within cells and tissues, it is conceivable that chronic and long term exposure can result in increasing mortality rates.

A group of chemicals called type-2 alkenes, which are widespread in both the environment and the brains of Alzheimer's patients, act as major drivers of the disease.

Nitrate exposures in fertilizers and pesticides

Since nitrate exposure through fertilizers and pesticides are evident nearly all age groups are prone to exposure-related causes rather than genetic changes. Exposure also occurs through the manufacturing and processing of rubber and latex products.

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