Foods Linked to ALS (LOU GERIG’S DISEASE)

 

Neurotoxin BMAA is produced by blue-algae.

As explored in my video ALS (Lou Gehrig’s Disease): Fishing for Answers, there may be a link between the consumption of the neurotoxin BMAA, produced by algae blooms, and increased risk of ALS. It now appears that BMAA could be found in high concentrations in aquatic animals in many areas of the world.

This could explain ALS clustering around lakes in New Hampshire—up to 25 times the expected rate of ALS with some families eating fish several times a week. Or in Wisconsin, where the most significant ALS risk factor was the past consumption of fish out of Lake Michigan. Or clustering in Finland’s Lakeland district, or seafood eaters in France, or around the Baltic sea, building up particularly in fishes, mussels and oysters.

When I think of algae blooms I think of the Chesapeake bay near where I live, that gets choked off thanks in part to the poultry industry pollution. And indeed, there was a recent report linking BMAA exposure to ALS in Maryland. The ALS victims, all of whom ate Chesapeake Bay blue crabs every week, lived within a half mile of each other, which raised some eyebrows at the Johns Hopkins ALS center. And so, researchers tested a few crabs, and two out of three tested positive for BMAA, indicating that the neurotoxin is present in the aquatic food chain of the Chesapeake Bay and is a potential route for human exposure…

Finish reading: Foods Linked to ALS | NutritionFacts.org






 

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