Steve Blake, Doctor of Science, Nutritional Biochemistry; Author, A Nutritional Approach to Alzheimer's Disease

What you eat may play a powerful role in determining your chance of developing Alzheimer's disease. Learn how folate and vitamin B12 lower the buildup of amyloid plaques by lowering homocysteine. Recent research shows that cooking methods can reduce the inflammation and oxidation in Alzheimer's disease. Blake will also discuss medical studies linking lowered risk of Alzheimer's disease to intake of antioxidant fruits and vegetables, as well as double-blind studies demonstrating which supplements and medical plants have been shown to be effective in reducing the risk and progression of this common dementia.

MLF: Health & Medicine
Location: SF Club Office
Time: 11:30 a.m. check-in, noon program, 1 p.m. book signing
Cost: $20 non-members, $8 members, $7 students (with valid ID)
Program Organizer: Bill Grant