Dags för årets första inlägg i denna tråd.

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Diskussionerna kring saltets vara eller icke vara fortsätter. Denna gång
https://multiplesclerosisnewstoday.com/2018/01/18/ms-mouse-study-shows-that-excessive-salt-consumption-leads-to-dementia/

“Mice were fed for eight, 12 or 24 weeks. Using magnetic resonance imaging, researchers discovered that such a diet led to significant reductions in cerebral blood flow (CBF) in the brain’s cortex (by 28%) and hippocampus (by 25%) — two areas responsible for learning and memory.”

“Mice fed only a high-salt diet had “profound alterations in cognitive function that involve multiple domains,” researchers wrote. These animals performed significantly worse in object recognition, a maze test and nest behavior. Returning to a normal diet rescued the animals’ performance to normal levels.”

“The team also investigated the molecular mechanisms underlying these impairments in cognition. They found that a high-salt diet triggered an increase in Th17 immune cells in the small intestine. That led to an increase in the release of interleukin 17 (IL-17), a pro-inflammatory factor.”

Jag har länkat flera artiklar i tråden kring salt och ju mer jag hittar desto mer verkar det komma fram en bild av att man verkligen bör hålla ner saltintaget, speciellt med denna artikel och deras fynd.

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Lite om probiotika och medicin. Intressant här att de valt den välkända (nåja, för vissa av oss iaf) VSL3.
https://multiplesclerosisnewstoday.com/2018/01/15/study-shows-probiotics-increase-punch-of-therapies-that-decrease-inflammation/

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Avslutningsvis en (till) studie kring kurkumin, eller en aktiv substans i gurkmeja. När jag började rota i vetenskapliga artiklar blev jag överraskad över den mängd artiklar som fanns kring kurkumin, och här är således en till.

http://neurosciencenews.com/curcumin-mood-memory-8346/

“The people who took curcumin experienced significant improvements in their memory and attention abilities, while the subjects who received placebo did not, Small said. In memory tests, the people taking curcumin improved by 28 percent over the 18 months.”