Neurologist needed to speak to the type of nut that can help lower your dementia risk

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Published on: 9/25/2025

Neurologist to talk about foods they eat to support brain health

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Published on: 9/24/2025

Neurologist needed to speak to the type of nut that can help lower your dementia risk

Published on: 9/24/2025

Who I need • Board-certified endocrinologist (MD/DO) • Registered dietitian (RD/RDN) What I’m after Clear, quotable, evidence-based insights on how added sugar affects health (beyond diabetes), whether “natural/healthier” sugars or substitutes change outcomes, and realistic ways to cut back. How to respond Reply in writing to [email protected] or email to set up a brief Zoom. If replying in writing, include: • Full name + credentials + title/affiliation (as you’d like them to appear) • One professional link for attribution (homepage, lab page, or practice site) • Relevant disclosures (funding/paid relationships) Answer any/all of the following 10 questions: Cardiometabolic: How does a high–added sugar pattern affect triglycerides/VLDL, ApoB/LDL-P, and blood pressure? What shifts do you actually see in labs? Liver: Outline the path from frequent sugar-sweetened beverages to de novo lipogenesis and NAFLD. Who is most at risk? Hormones/appetite: Beyond insulin, how can added sugar intake influence leptin, ghrelin, GLP-1, and cortisol—and how might that show up day to day (hunger, energy, sleep)? Brain/behavior: Clinically, how do you distinguish strong cravings and reward-pathway activation from true “addiction”? What’s a concise way to explain this to the public? Glycemic index/load: Do lower-GI sweeteners (agave, coconut sugar) meaningfully change post-meal glycemia or long-term risk in mixed meals? “Natural compounds”: Do antioxidants/minerals in honey, maple, or molasses matter at typical serving sizes, or is this mostly marketing? Juice/smoothies/whole fruit: How do glycemic, satiety, and metabolic responses differ among these, and what’s your guidance for each? Non-nutritive sweeteners: Who benefits most (if anyone) from stevia/monk fruit/aspartame/sucralose/acesulfame K? Who should limit them (kids, pregnancy, GI conditions)? Any quick notes on microbiome/GI tolerance and frequency? High-impact cutbacks: What three swaps or micro-habits most reliably reduce added sugar without backlash (e.g., coffee/tea routines, breakfast defaults, dessert strategies)? Guidelines & labels: Which limits (AHA/WHO/DGA) do you cite, and how do you translate them into label-reading rules of thumb? Any pitfalls with “no added sugar,” “reduced sugar,” or products mixing sugar + non-nutritive sweeteners?

Published on: 9/24/2025

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