Drinking fruit and veggie juices may cut risk of Alzheimer’s by 76 percent — study

More evidence about the power of raw foods to make a difference in our health.

Researchers at Vanderbilt University in Nashville studied nearly 2,000 volunteers for 10 years, monitoring their juice consumption and brain function, according to the Daily Mail, a British newspaper. Those who drank juice three or more times a week had a 76 percent smaller risk of Alzheimer’s compared to those who drink juice less than once per week.

“We found that frequent drinking of fruit and vegetable juices was associated with a substantially decreased risk of Alzheimer’s disease,” said lead researcher Dr Qi Dai. “These findings are new and suggest that fruit and vegetable juices may play an important role in delaying the onset of Alzheimer’s disease.”

The findings were published in the American Journal of Medicine.

Read more