Research tells us that people born today, or fifty years ago, to a parent with Alzheimer’s disease (AD) are likelier to contract the disease themselves. Many of these individuals struggle with that thought every day—and, more important, with the question of how they can prevent or delay that outcome.
While there is no known cure at this time, there is increasing evidence for the role of diet and nutrition in the prevention and slowing of Alzheimer’s disease.
Alzheimer’s, other forms of dementia, and cognitive brain decline are increasing, and are responsible for great fear in today’s aging population. Additionally, in the absence of effective prevention and treatment, the forecast is a major concern to the medical and health-care communities. Roughly 5.4 million people suffer from AD in the U.S. alone. Nearly one in every five Medicare dollars is estimated to be spent on people with AD and other forms of dementia. By 2050, this is expected to be one in every three dollars. The burden on the Medicare system—and society as a whole—will be immense without changes in our approach to care.
Through her health coaching practice, Francie incorporates attainable prevention strategies based on knowledge from current scientific studies about how to reduce your risk of developing AD. Shifts in the brain begin decades before the onset of symptoms, and any nutritional change you make now will benefit your brain health throughout your future. Francie educates clients about how to cook in a brain-protective way, so as to crowd out inflammatory foods that diminish brain health. With no known cure and limited treatment options, prevention or delay is what you have left, and how you eat is a critical part of any prevention plan. Ongoing clinical trials are studying how diet and lifestyle can help reduce the risk of Alzheimer’s disease.
Francie's vision is to help you build a connection with the healing properties of food. We live in a culture of disconnect with food. I want to empower and inspire you to change the trajectory of your health and well-being by recognizing and incorporating the medicine of food. In a prediction attributed to Thomas Edison, “The doctor of the future will give no medicine but will interest patients in the care of the human frame, in diet, and in the cause and prevention of disease.”