The Genius Life

292: The 3 Foods That Are Increasing Your Alzheimer's Risk; Should We Be Worried About Oxalates? | Richard Johnson, MD

May 17, 2023

01:33:11

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Episode guests

Richard Johnson

Highlights

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Episode notes

A Grateful Host with a Valuable Topic: Interview with Dr. Richard Johnson

01:18

Insulin and Glucose Uptake in the Brain: Implications for Alzheimer's and Diabetes

01:20

Introduction

6min

The Three Foods That Can Increase Your Risk of Alzheimer's Disease

4min

The Benefits of a Continuous Glucose Monitor

2min

The Effects of Fructose on the Brain

4min

The Mystery of Alzheimer's

3min

The Early Findings in Alzheimer's Disease

5min

How to Choose the Right Toothpaste for You

3min

The Effects of Fructose on Weight Gain

4min

The Effects of Fructose on the Liver

3min

10.

How Much Glucose Should You Eat?

2min

11.

Magnesium Breakthrough

3min

12.

The Effects of Frückdose on Insulin Resistance

4min

13.

The Effects of Low Carb Diet on Alzheimer's

2min

14.

The Effects of Sugar on Mouse Learning

5min

15.

The Effects of Sugar on Blood Sugar Levels

3min

16.

The Effects of Fructose on Weight Gain

2min

17.

The Effects of Too Much Salt on Your Health

3min

18.

The Effects of Insulin on Alzheimer's Disease

5min

19.

The Effects of Milk Sugar on Uric Acid Levels

2min

20.

The Relationship Between Milk and Alzheimer's

2min

21.

The Benefits of Red Meat in the Brain

4min

22.

The Red Meat Pathway to Weight Loss

3min

23.

The Three Tastes That Are Good Help Animals Survive

2min

24.

The Dangers of Antagonistic Pleotropy

2min

25.

The Effects of Fructose on Alzheimer's Disease

4min

26.

The Risks of Overeating Oxalates

3min

27.

The Benefits of Dark Chocolate

3min

28.

The Benefits of Exercise for Mitochondria

2min

29.

The Benefits of Exercise for Alzheimer's Disease

2min

30.

How to Be a Genius Life Premium Member

3min

Dr. Richard Johnson is a professor of medicine at the University of Colorado, and is a clinician, educator, and researcher. For more than 20 years, he has led research on the cause of obesity and diabetes, with special interest in the role of sugar (especially fructose) and uric acid. His latest book, Nature Wants Us to Be Fat: The Surprising Science Behind Why We Gain Weight and How We Can Prevent—and Reverse—It, is out now.

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