1. The Down Syndrome Diet: Changing the ‘Course’ Through Nutrition
Jennifer L. Kimes, Psy.D.
Down Syndrome of Louisville, Inc.
Louisville, Ky

2. Common co-occurring issues for Individuals with DS
Hashimoto Thyroiditis * Diabetes
Obesity * Seizures
Allergies * ADHD
Sleep problems * Arthritis
Celiac Disease * Autism
G I problems * Alzheimer’s
Recurrent infections (suppressed immune system)

3. Down Syndrome and Autism
Rate of Autism in DS population is 10 to 15%
Has risen proportionally to the national rate, which has become epidemic (2015: 1 in 45)
Autism is being conceptualized as an autoimmune disorder.
Seen in families with other autoimmune disorders (fibromyalgia, Chron’s, Thyroid issues)
Between % increase in Chron’s disease adn67% increase in hospitalizations for ulcerative colitis: both inflammatory bowel disease.
When examining the research regarding autism and health issues, we notice great similarities in nutritional deficiencies between individuals with Autism and those with DS, in addition to immune dysfunction and deficiency.

4. Nutritional Deficiencies in Autism
B6 * B12
Vitamin A * Vitamin C
Vitamin D * Folate
Taurine * Selenium
Zinc * EPA (derivative of Omega -3 Fatty acids)
Elevated RBC (one cause of inflammation)
Elevated antibodies to milk
Elevated antibodies to grains
Imbalance in bacterial flora in the gut.
(Dr. Jaquelyn McCandless)

5. Nutritional Deficiencies in DS
B12 * Vitamin A
Vitamin D * Vitamin E
Selenium * Zinc
Digestive enzymes * Glutathione
With increased rates of Alzheimer’s in DS, connection to decreased Omega-3 Fatty acids

6. Autism and GF/CF Diet
45% of people with Autism Spectrum Disorders have gastrointestinal problems.
Caregivers have been utilizing GF/CF diet for the past several years with 40% reporting a reduction in smptomotology and even ‘recovering’ children from Autism.
3-6% prevelency rate of Celiac Disease in the DS population.

7. What is Celiac Disease?
An autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1 in 100 people worldwide. Rate of celiac in the general population has quadrupled in the past 50 years. Wheat has changed!
According to Wheat Belly author Dr. William Davis, “this thing being sold to us called wheat—it ain’t wheat. It’s this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, genetically and biochemically light-years removed from the wheat of just 40 years ago.”
Wheat today is completely differently from the wheat we ate back in the day.
First of all, it is processed differently. New techniques in grain processing in the late 19th century made it possible to create massive amounts of refined wheat for a low cost. We are now able to separate the nutritious components of the grain (the bran and germ) away from the endosperm, where most of the starchy carbs are contained.
This led to an obvious reduction in nutrient density and gave refined wheat the ability to spike blood sugar very fast. But we also used to prepare our grains differently. They were soaked, sprouted, fermented and bread was baked using slow rise yeast.
Sprouting and fermenting grains leads to many beneficial effects. It increases the amino acid lysine, reduces anti-nutrients (phytic acid and lectins), disables enzyme inhibitors and makes nutrients more accessible. Today, the flour is bleached and the bread is baked with quick rise yeast. The grains certainly aren’t soaked, sprouted or fermented.
The plants that wheat is made from are not all the same.
There are different breeds  of wheat. Historically, humans have consumed ancient varieties ; however, almost all of the wheat eaten today is high-yield dwarf wheat, which was developed by cross-breeding and crude genetic manipulation around the year 1960.
The nutrient content of modern wheat began to diminish at this time. Concentrations of Zinc, Copper, Iron and Magnesium were 19-28% lower in the years , compared to At the same time, there was no evidence that the soil had changed. So it is clearly something about the nature of modern wheat that makes it less nutritious. Another study that also compared different strains of wheat found that the older varieties contained significantly more Selenium

8. Common Symptoms of Celiac
Diarrhea (which may be quite smelly)
Weight loss
Abdominal pain/discomfort
Passing wind and bloating
Feeling tired, lack of energy or motivation (because the body is having difficulty taking in nutrients from food)
Decreased expected rate of growth in children
SOME SXS THAT I HAVE OBSERVED ALSO INCLUDE CHRONIC DARK CIRCLES UNDER THE EYES AND PALE OR GRAYISH SKIN COLOR.

9. What is Gluten?
The general name for the proteins found in wheat, rye and barley.
Gluten helps foods maintain its shape, acting as a glue that holds food together.
Gluten may be present in many unexpected places, such as fillers and breading.

10. Grains and starches that contain gluten
Wheat * Farina
Barley * Kamut
Rye * Matzo
Bulgar * Seminola
Graham flour * Spelt
Wheat germ * Triticale
Couscous

11. Foods that do NOT contain gluten
Amaranth * Arrowroot
Buckwheat * Corn
Millet * Potato
Quinoa * Rice
Sorghum * Soy (GMO caution)
Tapioca *Teff

12. Foods that Often Contain Gluten
Canned baked beans * Beer * Blue cheeses
Broth/bouillon * Breaded foods * Cereals
Chocolate milk * Cold cuts * Egg substitute
Fried Vegetables * Gravy * Ice cream
Flavored coffee & tea * Hot dogs * Imitation Meat
Malt & Malt flavoring *ketchup * Mayonnaise
Marinades * Meatballs/meatloaf * Oat bran
Processed cheese * Roasted nuts * Salad dressing
Sausage * Soups * Root beer
Non-dairy creamer * soy sauce * syrups
Teriyaki sauce * wheatgrass
French fries (dusted with flour before freezing)

13. Leaky Gut
Gluten interferes with the breakdown and absorption of nutrients.
The immune system is activated to deal with poorly digested food and pasty residue in the small intestine.
This increases the release of inflammatory messenger molecules causing leaky gut.
As much as Celiac is an inflammatory disorder of the gut, Autism is an inflammatory disorder of the brain. It's well-documented that autistic children have a higher level of inflammatory cytokines and their system. Food sensitivities in general are a response from the immune system. They occur when the body lack’s the right enzymes to digest certain ingredients in the food.

14. Gluten Sensitivity
Antibodies to the gluten are activated and inflammatory cytokines begin collecting & attack the brain.
Elevated cytokines are seen in Alzheimer’s Disease, Parkinson’s Disease, MS, Autism and misdiagnosed case of ALS.
“Gluten sensitivity can be primarily, and at times, exclusively a neurological disease” – Dr. Hadjivassiliou
Therefore, you can have issues with brain function without having any gastrointestinal problems.
Many people can experience gluten sensitivity and although they may not experience obvious signs of gastrointestinal distress, they are still experiencing the damaging effects elsewhere in their body.
One of the most well-respected researchers in the area of gluten, Dr. Hadjivassiliou at the Royal Hallamshire Hospital in Sheffield, goes so far as to state, “Gluten sensitivity can be primarily and at times, exclusively a neurological disease”.

15. Gluten-free products
THERE ARE NOW MORE CHOICES OF GF PRODUCTS AND THEY ARE MORE WIDELY AVAILABLE THAN THEY HAVE EVER BEEN.
ALSO FIND GF RECIPES ON PINTREST OR FROM WEBSITE: THE DIET DOCTOR

16. Gluten-free Caution
If going gluten-free, be careful of added sugars to help with taste and texture
Avoid GMOs: 98% of soy, 88% of corn, and 98% of rice are GMO.
Rice allowed in USA has high levels of arsenic.
If using nut-based foods as a replacement, ensure a nut allergy has been ruled out.
Regular exposure to low levels of arsenic can result in bladder, lung and skin cancer and type 2 diabetes. Recent studies suggest that arsenic exposure in utero can have effects on the immune system. White and brown rice grown in the US has the highest levels of arsenic. Although natural arsenic occurring in the earth’s soil, the arsenic used in pesticides and insecticides stays in the soil for up to 45 years, which leads to high concentrations. Rice with the lowest levels of arsenic are Brown Basmati from California, India or Pakistan. Other nations have regulations limiting the level of arsenic on foo, which the US does not have in place.

17. Link between gluten sensitivity and Hashimoto's thyroiditis – Dr
Link between gluten sensitivity and Hashimoto's thyroiditis – Dr. Perlmutter
Depression & anxiety are often severe in patients with gluten sensitivity.
Cytokines block production of serotonin (essential for mood regulation)
Elimination of gluten and often Dairy, many patients have been freed from not just a mood disorder but other conditions caused by an overactive immune system, like allergies and arthritis.
Perlmutter encourages his patients with Hashimoto Thyroiditis (an autoimmune disorder) to try a gluten-free diet
Hashimoto thyroiditis, is an important cause of potentially reversible dementia because with prompt and appropriate treatment its symptoms can be completely reversed. Controversially, Hashimoto can present in the absence of associated thyroid function abnormalities, even though it is associated with high titers of antithyroid antibodies.
Both congenital hypothyroidism and acquired hypothyroidism are common in patients with Down syndrome, with an estimated community prevalence varying from 9% to 35%. Hashimoto thyroiditis is the most common acquired cause in this population, causing 30% to 93% of cases of hypothyroidism and varying with the age of diagnosis of thyroid disease.
Amy Brodtmann, MD, PhD, JAMA, JULY 2016

18. Cognitive Impairment and Diet
2006 Mayo Clinic report – link between Cognitive impairment & Celiac Disease
Patients w/ sxs of dementia at a younger age (n=65 w/ range of years old).
Patients put on GF diet showed “significant improvement” in their cognitive decline.
Have researchers discovered a reversible form of cognitive impairment through diet?!
In 2006, the Mayo Clinic produced a report published in the Archives of Neurology, regarding a possible associative between progressive cognitive impairment and celiac disease. What they also found was that the these patients were showing signs of dementia at a younger age than the typical dementia population, with an average age of 64 and a range of 45 years to 79 years, well below the average age of dementia for individuals without celiac disease. Most profound is that the patient who were put on a gluten-free diet experienced “significant improvement” in their cognitive decline, leading the researcher to surmise that they may discovered a reversible form of cognitive impairment. Similar to individuals with Autism and DS, people with celiac disease have reduced levels of glutathione – an important antioxidant in the brain. In addition, people with celiac disease also have deficiencies in Vitamins A, C, and D, which keep free radicals in check.

19. Down Syndrome and Alzheimer’s
Studies suggest that more than 75 %of those with DS aged 65 and older have Alzheimer's disease - nearly 6 times greater than their typically-developing peers.
By age 40, the brains of almost all individuals with DS have significant levels of plaques and tangles.
We are seeing symptoms emerge earlier in the lifespan, sometimes in one’s early 30’s.

20. Early Symptoms May Include
Reduced interest in being sociable, conversing or expressing thoughts
Decreased enthusiasm for usual activities
Decline in ability to pay attention
Sadness, fearfulness or anxiety
Irritability, uncooperativeness or aggression
Restlessness or sleep disturbances
Seizures that begin in adulthood
Changes in coordination and walking
Increased noisiness or excitability
Memory loss also may occur.
Changes in overall function, personality & behavior may be more common early signs of Alzheimer's than memory loss and forgetfulness.

21. Immune System and Diet As with Autism and DS, people w/ celiac have
Reduced levels of Glutathione (antioxidant)
Deficiencies in Vitamins A, C, and D (control free radicals)
Gluten disables the immune system (Perlmutter)
Perlmutter suggests that the presence of gluten disables the immune system to such a degree that it cannot fully support the body's natural defenses. Which is reminiscent of the compromised immune response and chronic infection issues encountered by individuals with Down Syndrome.

22. Inflammation
Can have a positive side effect when it helps your body respond to illness, through a fever and eliminates the virus.
However, chronic, low-grade inflammation is thought to be one of the leading causes of disease, premature aging, and illness.
If your immunity is compromised and your body is constantly stressed, you might experience chronic low-grade inflammation that leaves you more susceptible to illness and disease.
Problems arise, however when inflammation gets out of control. Inflammation is meant to be a short-term treatment, this process is not supposed to be turned on for long periods of time. If the body is constantly under assault by exposure to irritants, the inflammation response stays on. And it spreads to every part of the body through the bloodstream. When inflammation goes awry a variety of chemicals are produced that are toxic. This leads to a reduction of cellular function followed by cellular destruction.

23. Inflammation is Involved
Virtually every chronic disease
Cancer
Diabetes
Alzheimer’s disease
Parkinson’s disease
Multiple Sclerosis
Epilepsy
Autism
Depression
Coronary artery disease (a leading cause of heart attacks)
And what we are seeing is that unbridled inflammation is rampant in Western cultures, with leading scientific research showing that it is a fundamental causes of the morbidity and mortality associated with:
In fact, Perlmutter contends that coronary artery disease may have more to do with inflammation than it does with high cholesterol. The connection between inflammation and brain disease is still largely unknown by the public 1) because we can’t feel the inflammation in our brain and 2) this contradicts many of the recommendations that the medical profession have been using for years.
Today, new imaging technology is finally allowing us to see cells actively involved in producing inflammatory cytokines in the brain of Alzheimer's patients. So we are forced to regard inflammation in a whole new light.

24. Oxidation and Antioxidants
At the center of chronic inflammation is the concept of oxidative stress. Oxidation in the brain releases a chain of events that creates free radicals and stirs inflammation. Oxidized tissues and cells don’t function normally & can lead to health issues.
Conversely, reduced oxidation lowers inflammation - antioxidants are very important for this reason.

25. Historically antioxidant-rich foods (plants, berries and nuts) were a large part of our diet. However many of these foods
have had the nutrients processed out of them by the food industry
are not conveniently & economically available year-round
have been recommended to use in limitation.

26. The Typical DS Diet
Infants: sensitive formula, Pediasure, filler cereals (rice or gluten-based), yogurt Toddlers: puffs, cereal, crackers, juice, yogurt, milk, pasta, potatoes Children: pizza, pasta, breads, breaded meats, cereal, crackers, cookies, french fries, sandwiches, juice, fruit punch Adults: soda (diet or regular), fruit punch, potatoes, breads, breaded meats, pasta

27. Sugar Count
AHA daily limit of sugar for children (based upon a 1,00-1,200 daily calorie intake) is 4 teaspoons (16 grams).
However the Ave. child age 1-3 years consumes approx. 13 tsp. of added sugar/day.
Ave. child age 4-8 years consumes approx. 21 teaspoons.
Teenagers age years consumes 34.3
The average adult consumes 22.2 teaspoons.
American Heart Association Recommended daily limit of sugar for children (based upon a 1,00-1,200 daily calorie intake) is 4 teaspoons, that is abut 16grams. The AHA reports that the average young child (age 1-3) consumes approximately 13 added teaspoons of sugar/day and by the time children are between the ages of 4-8, they the average intake reaches 21 teaspoons.
The average adult consumes 22.2 teaspoons. For teenagers (14-18 years old) it reaches up to 34.3.

28. Sugar Content 12-oz can of soda = 39 grams
4 oz vanilla yogurt = 17 grams
8 oz applesauce = 36 grams
1 Poptart = 20 grams
5 oz package of fruit snacks = 10 grams
8 oz apple juice = 23 grams
8 oz Pediasure = 18 grams (chocolate = 23)

29. Sugar
Perlmutter states, “The data confirming the relationship between high carbohydrate consumption and diabetes is clear and profound”.
In 1994 the American Diabetes Association recommended that Americans should consume 60-70% of their calories from carbohydrates: rates of diabetes exploded – doubled between 1997 and 2007.
Aside from sweetened beverages, grain-based foods are responsible for the bulk of carbohydrate calories in the American diet.

30. Diabetes graph
In 1992, the U.S. government endorsed a high-carb, low-fat diet. The American Diabetes Association and the American Heart Association followed suit with similar recommendations in Notice the sharp incline thereafter as more people became diabetic and obese.

31. Sugar & Alzheimer’s
Becoming diabetic doubles your risk of Alzheimer’s disease.
Diabetes has tripled in the past 40 years.
Half the people with diabetes will develop Alzheimer's disease (2011 study)
Alzheimer’s is now being considered Type 3 Diabetes.
Even being pre-diabetic, when blood sugar issues are just beginning is associated with a decline in brain function and shrinkage of the brain’s memory center. We are now starting to see a pattern among those with Alzheimer's disease as it increases in sync with type 2 diabetes.
In 2011 Japanese researchers looked at over 1,000 men and women over the age of 60 and found that people with diabetes were twice as likely as the other study participants to develop Alzheimer's disease within 15 years.
Journal of Diabetes Science and Technology reported: “We conclude that the term “type 3 diabetes” accurately reflects the fact that AD represents a form of diabetes that selectively involves the brain and has molecular and biochemical features that overlap with both type 1 diabetes mellitus and Type 2Diabetes Mellitus”. Alzheimer's Disease Is Type 3 Diabetes–Evidence Reviewed; Suzanne M. de la Monte, M.D., M.P.H. and Jack R. Wands, M.D; June 2008.

32. How does diabetes contribute to dementia?
If you're insulin resistant your body may not be able to break down the protein (amyloid) that forms brain plaques associated with brain disease.
high blood sugar provokes the production of oxygen-containing molecules that damage cells and causes inflammation that can result in hardening and narrowing of the arteries in the brain.
This condition known as atherosclerosis can lead to vascular dementia which occurs when blockages and strokes kill brain tissue.

33. In 2004 Australian researchers stated in review paper that there is now a consensus that atherosclerosis represents a state of heightened oxidative stress characterized by lipid and protein oxidation in the vascular wall.
They also pointed out that such oxidation is a response to inflammation.
Another study found a direct relationship between the rate of cognitive decline and higher levels of hemoglobin, a marker of blood glucose control. Elevated blood sugar may contribute to cognitive impairment through such mechanisms as the formation of advanced glycation end products, inflammation, and microvascular disease.

34. 2008, The Archives of Neurology published findings of the Mayo Clinic
If diabetes began before a person was 65 years old, the risk for mild cognitive impairment was increased by 220%.
The risk of mild cognitive impairment in individuals who had diabetes for 10 years + was increased by 176%.
Taking insulin increased their risk was increased by 200%.

35. Australian National University in published a study in Neurology
When blood sugar is on the high end of the “normal range”, people have a greater risk for brain shrinkage.
Brain shrinkage is associated with brain disorders and dementia.
Such shrinking can happen as a result of blood sugar spike in the “normal” range.

36. Free Radicals & Oxidative Stress
We know that oxidative stress is directly related to brain degeneration & cognitive decline.
If you want to reduce oxidative stress and the action of free radicals from your brain, you have to reduce the glycation of proteins: You have to LIMIT your body’s access to SUGAR.
Most dangerous are refined sugars, which are is packed in virtually all processed foods & hidden in “healthy” foods, especially fat-free foods.
This calls our attention to the powerful relationship between free radical production, oxidative stress and cognitive decline.

37. Bad Sugar – Good Fat
LDLs (the so-called bad cholesterol) are an important carrier protein bringing vital cholesterol to brain cells.
Problems arise when LDLs become oxidized.
When LDLs become glycated (or mix with sugar) there is a dramatic increase in oxidation and a 50X increase in free radicals.
Also, they cannot present cholesterol to brain cells and brain function suffer.
The link between oxidative stress and sugar cannot be overstated – it leads to loss of cellular functioning & eventual cell death.
LDL is not the enemy, the problems occur when a higher carbohydrate diet yields oxidized LDL and an increased risk of atherosclerosis.

38. Ooops!
Illustration by Randy Glasbergen. Glasbergen.com

39. We Need Brain Fat
Obesity and its metabolic consequences has almost nothing to do with dietary fat consumption and everything to do with our addiction to carbohydrates .
Eating high cholesterol foods has no impact on our actual cholesterol levels.
The alleged correlation between high cholesterol and higher cardiac risk is an absolute fallacy.
-Dr. Perlmutter
The human dietary requirement for carbohydrates is low , we can survive on minimal carbohydrates. But we can't go long without fat. Unfortunately most people have been told that eating fat will cause them to be fat, however in reality obesity and its metabolic consequences has almost nothing to do with dietary fat consumption and everything to so with our addiction to carbohydrates. – Perlmutter
The Dietary Guidelines for Americans is 45-65% of your calories should come from carbs.; however some dieticians will say the body actually only needs ½ to 1/3 that amount (1,000 grams).

40. Fat Brain
Good fats like Omega-3s and monosaturated fats reduce inflammation.
Modified hydrogenated fats dramatically increase inflammation.
In addition, certain vitamins (A, D, E, and K) require fat so they can absorbed properly.
These fat-soluble vitamins need dietary fat to transport them through the body.
Because vitamins do not dissolve in water they can only be absorbed from your small intestine in combination with fat.

41. More Cholesterol, Please
In the brain, C. serves as a powerful antioxidant, protecting it from the damaging effects of free radicals.
C. is a precursor for the steroid hormones like estrogen and testosterone, as well as for vitamin D, a critically important fat-soluble antioxidant.
Vitamin D is also a powerful anti-inflammatory helping to rid the body of infectious agents.
Given that vitamin D is directly formed from cholesterol, it is not surprising that vitamin D levels are low in people with a variety of neurodegenerative diseases (Parkinson's, Alzheimer's & MS).
As we age, natural cholesterol levels generally increase in the body. This is good because as we age our production of free radicals increases and cholesterol can offer levels of protection against these free radicals.

42. Cholesterol Extends Longevity
Correlation between higher cholesterol levels and decreased mortality.
No difference in the risk of dying from coronary artery disease between the high versus low-cholesterol groups.
Mortality from cancer & infection was significantly lower among the participants in the highest total cholesterol category.
In a recent report in the prestigious medical journal the Lancet researchers from the Netherlands studied 724 elderly individuals following them for 10 years. During the study 642 participants died. The study found a correlation between higher cholesterol levels and decreased mortality with no difference in the risk of dying from coronary artery disease between the high versus low-cholesterol groups. The authors also reported that mortality from cancer and infection was significantly lower among the participants in the highest total cholesterol category than in the other categories. Perlmutter takes the stance that high cholesterol can extend longevity.

43. Cholesterol Help for Parkinson’s
A 2008 published study in the Journal of Movement Disorders showed that people with the lowest LDL cholesterol (the “bad” cholesterol) , were at increased risk for Parkinson's Disease by 350%.

44. Vegetable oil has omega 6 which is pro inflammatory.
The recommended ratio of omega-6 to omega-3 is anywhere from 1: 1 to 4:1
The typical American diet averages are 20:1.

45. Oil Omega-3 Content Omega -6 Content
Canola 9%
20%
Corn 0%
54%
Fish
100%
Flaxseed
57%
14%
Olive 1% 8%
Peanut
32%
Safflower
75%
Sesame
42%
Soybean 7%
51%
Sunflower
65%
None of these common cooking oils have comparable Omega3 content as Fish oil and can even be harmful secondary to omega 6 ratio. Best oils for cooking are Coconut, Avocado & walnut. Olive oil is good for room temperature and cold items.

46. Sanders-Brown Study

47. Casein Casein is the protein found in mammal’s milk.
A casein allergy occurs when your body’s immune system mistakenly thinks the protein is harmful and inappropriately produces allergic antibodies for protection.
The interaction between these antibodies and the specific protein triggers the release of body chemicals such as histamine.

48. Reactions could include:
Skin reactions: hives, rashes, red or itchy skin
Nasal congestions, runny nose, coughing, sneezing, wheezing, itchy or watery eyes
Swelling of the lips, tongue, mouth, face or throat
Less severe reactions: cramping, flatulence, nausea, diarrhea and/or constipation

49. People can be lactose sensitive without having a full blown milk allergy.
Recent estimates indicate that approximately 60 % of Americans and 75% of people world-wide are lactose sensitive.

50. Foods that Contain Casein
Milk * Cream
Half & Half * Yogurt
Sour Cream * Butter
Sherbet * White or Milk Chocolate
Ice Cream * Ice Milk
Soup Bases * Puddings
Custard * Whey
Creamed Soups and Vegetables
Cheese (most, except some soy brands)

51. Bovines & Dairy-Free
All bovine milk and milk products contain casein. If going casein-free, avoid foods derived from goat and sheep milk, as well as cow dairy products. Dairy-free & lactose-free doesn’t mean casein-free. Many non-dairy foods contain casein proteins. Avoid foods that contain any ingredient with casein or caseinate.

52. Milk Comparison 2% cow Skim cow Almond Unswt. Van. Coconut Rice
Calcium
30 %
45 %
Vit. A
9 %
10 %
Vit. D
26 %
25 %
Fat
3 g
0.1 g
0 g
5 g
2.5 g
Sugar
12 g
6 g
10 g
Calories
122 83 30 80
120

53. What About Soy Milk?
THE JOURNAL OF ORGANIC SYSTEMS, 2014, GENETICALLY ENGINEERED CROPS, GLYPHOSATE AND THE DETERIORATION OF HEALTH IN THE UNITED STATES OF AMERICA, NANCY SWANSON, ET, AL.
William Shaw, Ph.D. presentation
A NEARLY PERFECT PROPORTIONAL CORRELATION BETWEEN THE INCREASED USE OF ROUNDUP AND THE RATE OF AUTISM IN THE US BETWEEN 1990 AND 2010.
ALMOST ALL SOY IS NOW GMO, TREATED WITH ROUNDUP (GLYPHOSATE).
EATING CHEMICALS IS CREATING A DYSFUNCTIONAL BIOCHEMISTRY WITHIN OUR CHILDREN’S BODIES AND MANIFESTING ITSELF AS A “PSYCHOLOGICAL DISORDER”
OUR BODIES CAN NO LONGER CARE FOR AND REPAIR THEMSELVES.

54. Protecting Your Brain DHA brain boosting molecule
More than 2/3 of the dry weight of the human brain is fat. Of that fat, 1/4 is DHA.
An important building block for the membrane surrounding brain cells, particularly the synapses.
An important regulator of inflammation. It can fight back inflammation and it can block the damaging effects of a high sugar diet and help prevent metabolic dysfunction in the brain that can result from a high-carb. diet.
One of the brain boosting molecules that has received much attention lately is DHA. Scientists have studied this fat for at least three reasons. First more than two-thirds of the dry weight of the human brain is fat and of that fat, 1/4 is DHA. Structurally DHA is an important building block for the membrane surrounding brain cells, particularly the synapses. Second, DHA is an important regulator of inflammation. It can fight back inflammation and it can block the damaging effects of a high sugar diet and help prevent metabolic dysfunction in the brain that can result from too many carbs in a diet. - Perlmutter

55. Fish Oil & Antioxidant Protection
Decreased levels of free radical damage in individuals who consume fish oil (the source of EPA and DHA)
When omega-3 fats EPA and DHA produce powerful antioxidants and detoxification enzymes. 
Consuming more than 2 servings of fish/week was associated with a 59% reduction in the occurrence of Alzheimer's disease.
For years, researchers have noted decreased levels of free radical damage in individuals who consume fish oil (the source of EPA and DHA). Recent research shows the relationship between fish oil and antioxidant protection. Dr. Ling Dao from Vanderbilt University found that omega-3 fats EPA and DHA activate the genes that can produce powerful antioxidants and detoxification enzymes. The Framingham heart study, a famous longitudinal study, showed that consuming more than two servings of fish per week was associated with a 59% reduction in the occurrence of Alzheimer's disease.

56. Curcumin
Curcumin (turmeric) and its impact on the brain is currently the subject of intense scientific inquiry especially.
Has been used for thousands of years and traditional Chinese and Indian medicine.
The prevalence of dementia is markedly reduced in communities were turmeric is used in abundance.
Co q-10 has been proposed as a treatment for Alzheimer's disease.
Curcumin is the main active ingredient in the spice turmeric and is currently the subject of intense scientific inquiry especially as it relates to the brain. Tumeric is a natural anti-inflammatory that has been used for thousands of years and traditional Chinese and Indian medicine. Scientists have noted that the prevalence of dementia is markedly reduced in communities were turmeric is used in abundance. This is also why Co q-10 has been proposed as an actual treatment for Alzheimer's disease.

57. Free Radicals and Cognitive Decline
In a 2007 report by Dr. William Marksberry of the University of Kentucky, demonstrated that cognitive function begins to decline early on, well before brain disease is diagnosed.
He observed that elevated markers for oxidative damage to Fat protein and even DNA correlate directly to the degree of mental impairment.
Oxidative damage is an early event in the pathogenesis of Alzheimer's disease that can serve as a therapeutic target to slow the progression or perhaps the onset of the disease. (Perlmutter)
Need to stimulate our body's innate defense against free radicals long before the signs and symptoms of cognitive decline begin.
Understanding the powerfully damaging effects of free radicals, especially as they relate to the brain, has encouraged researchers to seek out better antioxidants to provide the brain with a measure of protection in an attempt to not only stay above disease but also enhance function. For example, the relationship between mild cognitive impairment and free radicals was described in a 2007 report by Dr. William Marksberry of the University of Kentucky. In his report, Dr. Marksberry and colleagues demonstrated that cognitive function begins to decline early on, well before brain disease is diagnosed. He also noted that elevated markers for oxidative damage to Fat protein and even DNA correlate directly to the degree of mental impairment. Marksberry states of these studies establish oxidative damage is an early event in the pathogenesis of Alzheimer's disease that can serve as a therapeutic Target to slow the progression or perhaps the onset of the disease.  We need to stimulate our body's innate defense against free radicals long before the signs and symptoms of cognitive decline surface. – Perlmutter.

58. Glutathione
One of the most important detoxification agents in the human brain.
Serves as a major antioxidant - helping to protect the cell from free radical damage and protecting the mitochondria.
Detoxification - renders various toxins less noxious & makes them more water soluble so they can be more easily excreted.
Glutathione deficiencies are associated melanoma, diabetes, asthma, cancer, Alzheimer's disease, glaucoma, lung cancer, ALS, Parkinson's & migraines.
Glutathione is so important as an antioxidant that scientists often measure cellular glutathione levels as an overall indicator of cellular Health.

59. Increase Omega 3 Fatty Acids
Harvard Medical School Professor George Cahill - recent studies have shown that coconut oil:
* improves antioxidant function
* increases the number of mitochondria
* stimulates the growth of new brain cells
* helps repair myelin sheath

60. What is Myelin?
Myelin is a fatty substance that wraps around nerve fibers and serves to increase the speed of electrical communication between neurons.
Myelination begins early in the 3rd trimester and continues through adolescence.
Beginning in infancy, the natural reparative process of the myelin sheath begins to slow down in individuals with DS, leading to lesions and fissures, compromising neural transmission.

61. By Quasar Jarosz at English Wikipedia, CC BY-SA 3. 0, https://commons

62. Foods that Nourish Myelin
Fresh deep sea fish (salmon, mackerel, tuna, trout, sardines) – farm fish are typically fed grains
Nuts (pecans, almonds, macadamias) and seeds
Dried beans, lentils
Dark vegetables (broccoli, spinach, collard or turnip greens, kale, okra, Brussels sprouts, and asparagus)
Winter Squash
Citrus fruit

63. Fresh vs. Frozen vs. Canned
Not only can nutrients be lost in canned vegetables and fruits; some may be causing more harm than good:
Bisphenol A (BPA)
sodium
sulfites
Bisphenol A worries health practitioners because of its possible link to serious health problems. BPA is an industrial compound, but food manufacturers use BPA to protect food from metal corrosion and bacteria. BPA may affect neural development in fetuses. BPA is also linked to endocrine disorders, heart disease and cancer. Canned foods have high amounts of BPA that some study groups find unacceptable.
One group of scientists discovered levels of BPAs in canned foods that were 200 times the level proclaimed by the U.S. government as safe. Research also shows that BPA leaches from the liner into the food of canned goods. In a study's random sampling of 50 cans from the U.S. and Canada, researchers found BPA in 46 of the 50 food products. The highest level was found in a can of green beans. 100% of Campbell’s products, 71% of Del Monte, and 50% of General Mills.
A report released in March 2016 by six nonprofit organizations that tested nearly 200 food can linings for the toxic chemical, Bisphenol A (BPA) found that two out of three cans tested have the chemical in the lining. BPA is an endocrine-disrupting chemical that negatively impacts our hormonal systems. Evidence suggests it may contribute to a host of harmful health effects including breast and prostate cancer, infertility, type-2 diabetes, obesity, asthma and attention deficit disorder.  Companies will be transitioning away from BPA in mid-2017.
The researchers found that people who consumed one canned food item in the past day had about 24% higher concentrations of BPA in their urine compared with those who had not consumed canned food. The consumption of two or more canned food items resulted in about 54% higher concentrations of BPA.
Sulfites are sulfur-based compounds added to food as preservatives. They are found in canned vegetables. About one out of 100 people is sensitive to sulfites, and reactions can be deadly. Sensitivity varies from person to person. Food labels on canned vegetables may not say "sulfites" per se, but look for any of these ingredients which have sulfites in them: sulfur dioxide, potassium bisulfite, potassium metabisulfite or sodium sulfite.

64. Anti-inflammatory Foods
Fermented foods
Lightly steamed broccoli
Oils with Omega-3 fatty acids
Wild fatty fish (salmon, cod, sardines)
Tart cherries
Soaked walnuts
Onions and garlic
Pineapple
Spinach
Turmeric and ginger

65. Mediterranean Diet
2013 study showing that people aged 55 to 80 who ate a Mediterranean diet were at lower risk of heart disease and stroke, by as much as 30 %, than those on a typical low-fat diet.
The Mediterranean diet is famous for being rich in olive oil, nuts, beans, fish, fruits, vegetables and lean meats.
Perlmutter recommends modifying the traditional Mediterranean diet by removing all gluten-containing foods and limiting sugary fruits.
In March 2013 the New England Journal of Medicine published a large Landmark study showing the people aged 55 to 80 who ate a Mediterranean diet were at lower risk of heart disease and stroke, by as much as 30 percent, than those on a typical low-fat diet. The Mediterranean diet is famous for being rich in olive oil, nuts, beans, fish, fruits, vegetables and lean meats. Perlmutter recommends modifying the traditional Mediterranean diet by removing all gluten-containing foods and limiting sugary fruits.

66. Low-Carb/High Fat Diet
Consuming fats, such as MCT oil or coconut oil, has been showed to impart significant improving cognitive functioning in Alzheimer's patients.
A very low carb. diet has been shown to reduce amyloids in the brain & increase glutathione (the body's natural brain protection).
A variation on the ketogenic diet is also recommended, the ketogenic diet is a very low-carb, high-fat diet that shares many similarities with the Atkins and low-carb diets. It involves drastically reducing carbohydrate intake, and replacing it with fat. The reduction in carbs puts your body into a metabolic state called ketosis. Being in a mild state of ketosis can be healthy. A ketogenic diet has been a treatment for epilepsy since the early 1920s and it's now being reevaluated as a very powerful therapeutic option in the treatment of Parkinson's disease, Alzheimer's disease, ALS and even autism. An 2005 Parkinson's patients actually had a notable Improvement in symptoms after being on a ketogenic diet for just 28 days. Specifically consuming ketogenic fats which are medium chain triglycerides are MCT oil has been showed to impart significant improving cognitive functioning and Alzheimer's patients. Coconut oil, from which we derive MCT is a rich source of an important precursor molecule beta hydroxybutyrate and it's helpful person training Alzheimer's disease. A ketogenic diet has been shown to reduce amyloid in the brain, increase glutathione the body's natural brand protective.
A true Ketogenic diet limits carbs to grams/day and should be monitored by a healthcare provider.

67. So What Should We Be Eating?

68. Start with Replacement
Use organic, non- GMO produce fresh or frozen
Eat raw or lightly steamed vegetables vs. canned
Switch to rice, almond or coconut milk
Switch from vegetable oils & margarine to Omega3-rich oils
Use ancient or sprouted grains or gluten-free
Use raw, local honey or pure maple syrup instead of refined sugar (this will cut total sugar content by 1/3)
Drink water instead of regular or diet soda)
Eat antioxidant rich foods (goji berries, wild blueberries, dark chocolate, pecans, artichokes, elderberries, kidney beans, cranberries, blackberries, cilantro).
The glycemic index of maple syrup seems to be around 54, compared to table sugar which has a glycemic index of around 65 and implies that maple syrup raises blood sugar slower than regular sugar)

70. Fermented foods
Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids, and various strains of probiotics.

71. May Want to Consider Supplementing with: * Antioxidants * Probiotics
* Turmeric
* Fish and/or mct oil
* Multivitamin
* Glutathione
* Vitamins B, D, C, & E
* Digestive enzymes

72. Probiotics & Fish Oil
WARNING- NOT ALL SUPPLEMNETS ARE CREATED THE SAME.
READ LABELS
RESEARCH THE MANUFACTERER
GET THE MOST FOR YOUR $$
I LIKE INTEGRATVE THERAUPUETICS

73. Exercise
Exercise is a potent anti-inflammatory & it improves insulin sensitivity. Dr. Aaron Buchanan (Rush University Memory and Aging Project) found that the risk of Alzheimer's was nearly tripled in people who exert themselves the least. Daily 20 minutes moderately vigorous activity.
Compared to individuals at the bottom 10% of intensity in physical activity to the individuals in the top ten percent, dr. Aaron Buchanan, from Rush University's memory and aging project, found at the risk of Alzheimer's was nearly tripled in those who exert themselves the least.

74. Sleep
Virtually every system in the body is affected by the quality and amount of sleep we get, especially the brain. Sleep affects the hormone called leptin. Leptin coordinates the body's inflammatory response and helps determine whether or not we crave carbs. However, leptin is a pro-inflammatory molecule & is negatively influenced by carbs. With refined and processed carbs. Causing even greater imbalance to leptin levels. Healthy levels of leptin prevent most diseases of aging. No single drug or supplement can balance leptin levels; however better sleep & better dietary choices can. Consider the incidence of sleep apnea in the DS population.
In the last 10 years, researchers have focused on the science of sleep. Studies have shown the virtually every system in the body is affected by the quality and amount of sleep we get, especially the brain. Leptin essentially coordinate the body's inflammatory response and helps determine whether or not we crave carbs and no conversation about brain health can exclude this important hormone, especially its powerful impact by sleep. Leptin is a major hormone that ultimately influences all other hormones and healthy levels of leptin prevent most diseases of aging and supporting longevity. However, Leptin is a pro-inflammatory molecules. Leptin is negatively influenced by some other things and their biggest transgressors are carbohydrates. The more refined and process the carbohydrate, the more out of whack healthy levels of leptin can. Not a single drug or supplement on the planet can balance leptin levels. But better sleep as well as better dietary choices will do the trick. - Perlmutter

75. Take Away
Implications of sugar on major health issues that are at increased risk for DS population.
Impact of gluten and casein on health and increased sensitivities in DS population.
Importance of healthy fats and the relationship to Alzheimer’s disease.
Can we change the Course of the “inevitable” Alzheimer’s disease for our members?

76. References
Perlmutter, D. (2013) Grain Brain. New York, N.Y.: Little, Brown and Company.
McCandless, J. (2007) Children with Starving Brains: A Medical Treatment Guide for Autism Spectrum Disorder, 3rd Edition. Colchester, U.K.: Bramble Books.
Bock, K. and Stauth, C. (2007) Healing the New Childhood Epidemics: Autism, ADHD, Asthma, and Allergies. New York, N.Y.: Ballentine Books.
De la Monte, S.M. & Wands, J.R. (2008). Alzheimer's Disease Is Type 3 Diabetes–Evidence Reviewed. Journal of Diabetes Science and Technology, 2(6),1101–1113.
Brodtmann, A. (2009). Hashimoto Encephalopathy and Down Syndrome. Arch Neurol. 2009, 66(5), doi: /archneurol

77. References
National Down Syndrome Society (2017). Down Syndrome and Alzheimer's Disease. Retrieved from
American Heart Association (2017). Added Sugars. Retrieved from
Swanson, N.L., et al. (2014). Genetically Engineered Crops, Glyphosate and the Deterioration of Health in the United States of America. Journal of Organic Systems, 9 (2) Presented by William Shaw at the US Asperger’s and Autism Association 2016 Annual Convention, Louisville, Ky.

78. References
Buchman, A.S., et al. (2012). Total Daily Physical Activity and the Risk of AD and Cognitive Decline in Older Adults. Neurology, 78, no.17:
Mercola, J. (2017, March). Dr. Mercola’s Nutrition Plan: Introduction. Retrieved from
Foster, K. (2014, February). There are shocking differences between raw honey and the processed golden honey found in grocery retailers. Retrieved from

79. References
Cahill, G. F. & Veech, R. L. (2003). Ketoacids? Good medicine? Transactions of the American Clinical and Climatological Association, 114:
Huang, X., et al. (2008). Low LDL cholesterol and increased risk of Parkinson’s Disease: prospective results from Honolulu-Asia aging study, Movement Disorders, 23, no. 7:
Morgan, R. E., et al. (1993). Plasma cholesterol and depressive symptoms in older men. Lancet 341, no. 8837:
Hu, W. T.; Murray, J. A. & Greenaway, M. C. et al. (2006) Cognitive impairment and celiac disease. Arch Neurol., 63 (10):

80. References
Gao, L., et al. (2007). Novel n-3 fatty acid oxidation products activate Nrf2 by destabilizing the association between keapl and cullin 3. Journal of Biological Chemistry 282, no.4:  
Elias, P. K., et al. (2005). Serum cholesterol and cognitive performance in the Framingham Heart Study. Psychosomatic Medicine 67, no.1:
Marksberry, W. R. and Lovell, M. A. (2007) Damage to lipids, proteins, DNA and RNA in mild cognitive impairment. Archives of Neurology 64, no. 7:
Safer Chemicals, Healthy Families. (2016, March 30). Report finds toxic BPA common in food cans.

81. References
Estruch, R,, et al. (2013). Primary prevention of cardiovascular disease with a mediteranean diet. New England Journal of Medicine, February 25, 2013.
Vanitallie, T. B., et al., (2005).Treatment of Parkinson’s disease with diet-induced hyperketonemia: a feasibility study. Neurology 64, no. 4:
Kiyohara, Y. (2011, November). The cohort study of dementia: the Hisayama study. Rhinsho Shinkeigaku, 51, no.11.