Okinawan Lifestyle epitomizes anti aging.

What if there was a way to avoid a high percentage of the cases of Alzheimer’s Disease (memory loss leading to Death), Heart Disease (clogged arteries Lifestyle related), Cancer (Oxidative Stress Disease of tissue self destruction), and Diabetes (Metabolic Disease and tissue degeneration that causes highest incidence of stroke, gangrene in the world),

The solution of prevention exists Now. The Okinawans have been intuitively practicing it for centuries... we call this total lifestyle solution... The Delgado Protocol.

The Mediterranean diet may also improve cholesterol levels, blood sugar levels and blood vessel health overall, or reduce inflammation, all of which have been associated with mild cognitive impairment. Individual food components of the diet also may have an influence on cognitive risk. “For example, potentially beneficial effects for mild cognitive impairment or mild cognitive impairment conversion to Alzheimer’s disease have been reported for alcohol, fish, polyunsaturated fatty acids (also for age-related cognitive decline) and lower levels of saturated fatty acids,” they write.

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Alzheimer’s disease is a brain disorder named for German physician Alois Alzheimer, who first described it in 1906. Scientists have learned a great deal about Alzheimer’s disease in the century since Dr. Alzheimer first drew attention to it. Today we know that Alzheimer’s is a progressive and fatal brain disease. Today it is the seventh-leading cause of death in the United States. Learn more: Warning Signs and Stages of Alzheimer’s Disease. Is the most common form of dementia, a general term for memory loss and other intellectual abilities serious enough to interfere with daily life. Alzheimer’s disease accounts for 50 to 70 percent of dementia cases. Other types of dementia include vascular dementia.

Heart Attack and Stroke kills over 800,000 men and women, that’s nearly as many Americans dying per day (2,190) than died in 911 (2976 died)! yet no one has proposed a solution, until the Delgado Protocol was developed over a 30 year period to solve these Chronic Degenerative Diseases. It starts with reading this simple book, by getting a free newsletter written by Nick Delgado PHD.

Cancer is the disease no one but Suzanne Summers wants to admit is preventable. The obvious answer to the problem is being ignored by most Americans.

Heart disease is the leading cause of death for both women and men in the United States.1In 2005, 652,091 people died of heart disease (50.5% of them women). This was 27.1% of all U.S. deaths or 222 per 100,000 population.

Heart disease is the leading cause of death for American Indians and Alaska Natives, blacks, Hispanics, and whites. For Asians and Pacific Islanders, cancer is the leading cause of death (accounting for 27.5% of all deaths), heart disease is a close second (25.0%).

Coronary heart disease is the principal type of heart disease. In 2005, 445,687 people that died from coronary heart disease. That is about 68.3% of all heart disease deaths.5

It is estimated that about 47% of cardiac deaths occur before emergency services or transport to a hospital.

Risk factors for heart disease among adults
Percentage of persons aged 20 years and older with hypertension or taking hypertension medications: 32.1%

• 17 % with high blood cholesterol:
• 10% with physician-diagnosed diabetes:
• 32% who are obese:
• 18% who are current cigarette smokers
• 40% of adults aged 18 years and older who engage in no leisure-time physical activity (2006)

• Studies among people with heart disease have shown that lowering high blood cholesterol and high blood pressure can reduce the risk of dying of heart disease, having a nonfatal heart attack, and needing heart bypass surgery or angioplasty. The Delgado Protocol can prevent or reduce over 90% of the risk factors, as did Dr Nick Delgado’s predecessor, Nathan Pritikin Plan.
  
  
• Studies among people without heart disease have shown that lowering high blood cholesterol and high blood pressure can reduce the risk of developing heart disease.
  
  
  • Life Span Could Shorten from Eating Too Much Red Meat. Diets high in red meat and in processed meat shorten life span not just from cancer and heart disease but from Alzheimer’s, stomach ulcers, and other conditions as well, a National Cancer Institute (NCI) study has found. In fact, reducing meat consumption to the amount eaten by the bottom 20 percent seen in the study would save 11 percent of men’s lives and 16 percent of women’s.
    
    
  • “The consumption of red meat was associated with a modest increase in total mortality [deaths],” says Rashmi Sinha, Ph.D., lead author of the study reported in the Archives of Internal Medicine.
    

“This fits together with the findings of the American Institute for Cancer Research (AICR) and the World Cancer Research Fund (WCRF UK) and the American Cancer Society (ACS), which recommend limiting the consumption of red meat,” says Dr. Sinha, a senior investigator at the NCI.

• Previous studies of red meat consumption usually found an association with cancer incidence. The authors pointed out, though, that many pooled studies had been conducted by vegetarian groups.
  
  
• Last year, NCI researchers reported that a quarter-pound hamburger or a small pork chop eaten daily could put you at increased risk for a variety of cancers.
  This latest study echoes that finding: The more red meat and processed meat you eat, the greater your risk of dying from cancer.

Women at Greatest Risk, Study Shows
Dr. Michael Thun, vice president emeritus of epidemiology and surveillance research at the ACS, however, says the study’s findings “support previous studies and also support the ACS nutrition guidelines.” These guidelines include choosing fish, poultry, or beans instead of beef, pork, and lamb; choosing leaner cuts of meat; and baking, broiling, or poaching meat rather than frying or charbroiling it. For the study, the researchers looked at more than a half-million people, ages 50 to 71, to find out what they were eating over the span of a decade. Participants tended to be Caucasian and educated with fewer smokers and more vegetable-and-fruit eaters than in the general population. During that time, more than 71,000 people died. Men and women eating the highest amount of red meat were found to have a 31 percent and 36 percent higher risk, respectively, of dying from any cause than those eating the least amount. Women eating the most processed meat were 25 percent more likely to die early than those eating the least of this type of meat, while men had a 16 percent increased risk, the study found. Causes of death for those in the study included diabetes, Alzheimer’s disease, ulcers, pneumonia, influenza, liver disease, HIV, tuberculosis, chronic obstructive pulmonary disease, and more.

Dying from cancer also was more likely among those eating the most red meat: 22 percent higher for men, 20 percent for women. The risk for death from cancer increased 12 percent for men and 11 percent for women who ate the greatest amount of processed meat. Similarly, the risk of dying from cardiovascular disease was higher by 27 percent for men and 50 percent for women. Meat contains many carcinogens as well as saturated fat, which might explain the increased mortality risk, the authors explain. Dr. Jay Brooks, chairman or hematology and oncology at Ochsner Health System in Baton Rouge, La., described the study’s findings as “provocative.”
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Study: High protein levels are associated with heart attack and not stroke

• People with high levels of a protein called C-reactive protein (CRP), a marker for inflammation in the blood, may be at higher risk for heart attack and death but not stroke, according to a study published in the October 20, 2009, print issue of Neurology®, the medical journal of the American Academy of Neurology.
  

• The researchers found that people with CRP levels greater than three milligrams per liter were 70 percent more likely to suffer a heart attack and 55 percent more likely to die early compared to people who had levels of one milligram per liter or less of the protein in their blood. The protein was not associated with an increased risk of stroke once other risk factors were taken into account.
  

• “The role of this protein in predicting risk of stroke has been controversial although prior studies have found it to be a marker for predicting risk of heart disease,” said study author Mitchell Elkind, MD, MS, of Columbia University Medical Center in New York and a Fellow with the American Academy of Neurology. “However, in our large, multiethnic population, CRP levels did not play a role in predicting stroke, though they may still help determine whether someone is at risk of heart attack or early death.”
  
  Eating a Mediterranean diet linked to lower risk of cognitive impairment
  
  
• February 2009 21:07 Eating a Mediterranean diet appears to be associated with less risk of mild cognitive impairment-a stage between normal aging and dementia-or of transitioning from mild cognitive impairment into Alzheimer’s disease, according to a report in the February issue of Archives of Neurology.
  
  
• “Among behavioral traits, diet may play an important role in the cause and prevention of Alzheimer’s disease,” the authors write as background information in the article. Previous studies have shown a lower risk for Alzheimer’s disease among those who eat a Mediterranean diet, characterized by high intakes of fish, vegetables, legumes, fruits, cereals and unsaturated fatty acids, low intakes of dairy products, meat and saturated fats and moderate alcohol consumption.
  

• Over an average of 4.5 years of follow-up, 275 of the 1,393 who did not have mild cognitive impairment developed the condition. Compared with the one-third who had the lowest scores for Mediterranean diet adherence, the one-third with the highest scores for Mediterranean diet adherence had a 28 percent lower risk of developing mild cognitive impairment and the one-third in the middle group for Mediterranean diet adherence had a 17 percent lower risk.
  
  
• Among the 482 with mild cognitive impairment at the beginning of the study, 106 developed Alzheimer’s disease over an average 4.3 years of follow-up. Adhering to the Mediterranean diet also was associated with a lower risk for this transition. The one-third of participants with the highest scores for Mediterranean diet adherence had 48 percent less risk and those in the middle one-third of Mediterranean diet adherence had 45 percent less risk than the one-third with the lowest scores.

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