Reducing Neuroinflammation & Risk of MCI & Alzheimer’s Disease by Reducing Dietary Lipopolysaccharides, Arachidonic Acid, & Advanced Glycation End Products

Blake S, Baroni L, Piboolnurak P, Harding T, Harding M, Blake C. Reducing Neuroinflammation and Risk of Mild Cognitive Impairment and Alzheimer’s Disease by Reducing Dietary Lipopolysaccharides, Arachidonic Acid, and Advanced Glycation End Products. Journal of Dementia and Alzheimer's Disease. 2025; 2(3):27. https://doi.org/10.3390/jdad2030027

To learn more about our latest collaboration on how “The avoidance of foods that are highest in LPS, AGEs, and AA (dairy products, pork, poultry, beef, and seafood) and the emphasis on foods lowest in LPS, AGEs, and AA (fruits, vegetables, boiled whole grains, beans, raw nuts, and seeds) can reduce neuroinflammation and risk of cognitive impairment and AD”

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