The nine-year study published in The American Journal of Medicine involving nearly 2,000 people, led by Professor Qi Dai of Tennessee’s Vanderbilt University, showed that the risk of developing Alzheimer’s — a degenerative brain disease that affects a person’s memory, thinking and mood — was cut by 76 percent among those who drank fruit or vegetable juice more than three times a week.
76 percent? That’s a huuuuuuuge amount. Could staving off such a heartbreakingly debilitating disease really be as simple as drinking a few glasses of juice a week? That seems much too easy.
I’m just sayin’.