Coconut Oil for Alzheimer’s Prevention and Reversal
By Dr. Stephanie Steneff:
The brain represents only 2% of the body’s total mass, but contains 25% of the total cholesterol. Cholesterol is required everywhere in the brain as an antioxidant, an electrical insulator (in order to prevent ion leakage), a structural scaffold for the neural network, and a functional component of all membranes. Cholesterol is also utilized in the wrapping and synaptic delivery of the neurotransmitters. It also plays an important role in the formation and functioning of synapses in the brain.
Coconut oil differs from most other saturated fats, essentially fats that remain solid at room temperature, because it contains medium chain triglycerides or MCTs. Unlike the more common long chain triglycerides (LCTs), MCTs are easily digested by the liver and converted to energy in the form of ketones.
Long chain triglycerides or fatty acids don’t get readily converted into ketones that can be used by cells for energy. Much of LCTs or LCFAs wind up getting stored as fat.
Brain cells that have difficulty utilizing insulin for glucose wind up starving to death. Whole sections of the brain become useless as from the lack of energy caused by decreased glucose utilization.
The solution is ketones derived from the liver’s processing coconut oil MCTs. The ketones furnish brain cells with what they need regardless of insulin resistance that hampers glucose cellular metabolism. Ketones also increase blood circulation in the brain, a nice by-product. But ketones are easy come easy go. One needs to maintain a steady diet of healthy virgin coconut oil at the recommended pace of three or more tablespoons daily to maintain the cells energy levels. The building blocks of brain matter are made from cholesterol. Coconut oil supplies that as well as the ketones that provide the brain energy despite insulin-glucose issues. With coconut oil, one gets the benefits of better brain structure and increased energy capacity.