–Public-Health/Article/10-19/Finding-Link-Between-Infection-and-Alzheimer-s-Disease-Could-Be-Worth-1-Million/56312  Full article here

Finding Link Between Infection and Alzheimer’s Disease Could Be Worth $1 Million

OCTOBER 15, 2019

By Tom Rosenthal

WASHINGTON—If you can present persuasive evidence that a particular microbe causes Alzheimer’s disease, there’s a $1 million prize waiting for you.

“This is an award for achievement; it is not a grant,” said Leslie N. Norins, MD, PhD, FIDSA, the founder and CEO of Alzheimer’s Germ Quest, Inc. ( The nonprofit group is funding the award to encourage more intensive research on the possibility that microorganisms are the root cause of the incurable disease afflicting 47 million people worldwide, including 5.6 million Americans aged 65 years and older.

“I’ve closely reviewed the scientific literature and personally believe it’s clear that one germ, possibly not yet discovered, is the root cause of most Alzheimer’s disease,” Dr. Norins said. “But we’ll see what researchers find out.”



I posted on this a year ago when Leslie Norins, Ph.D. wrote this fantastic paper:

Alzheimer’s has had a Cabal similarly to Lyme in that research has been hijacked by a group of individuals with blinders on.  According to Norins, the 2017 Alzheimer’s Association had a conference in London where researchers from 70 countries could share progress.  A keyword index of the presentations showed the largest entries, 110, were for amyloid/APP.The next most common item was tau, the tangled protein, with 85 entries. Inflammation—the body’s reaction to something—had 45 mentions.  Presentations of germ importance had only single digit presence: prion proteins (8 entries), infectious disease (4 entries), bacteria (1 entry). Virus was not even listed as a keyword.

Yet numerous researchers have doggedly fought against the myopic focus and have found spirochetes in the brains of Alzheimer’s patients:, and Kris Kristofferson was diagnosed with Alzheimer’s but actually had Lyme disease:  Fantastic read by microbiologist Tom Grier.

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