Cyanobacteria produce a number of toxins, but the main one of concern in James’ research is BMAA, which has been shown to trigger Lou Gehrig’s disease (ALS) and Alzheimer’s disease neuropathology in laboratory animals. BMAA can be found in contaminated seafood and shellfish, drinking water supplies and recreational waters.
Historically, BMAA was linked to the diets of villagers in Guam. In two villages, up to 25% of adults died of a neurodegenerative illness — with symptoms of ALS, Parkinson’s and Alzheimer’s — at a rate of 50 to 100 times the incidence of ALS worldwide. Brain Chemistry Labs’ Dr. Paul Alan Cox, executive director, and Dr. Sandra Banack, senior scientist, were instrumental in advancing the theory that BMAA concentrations in the brain were contributors to these diseases. As plenty of research dollars have been spent looking for predisposing genes in neurodegenerative diseases, these types of discoveries led to the idea that effort should also be focused on environmental concerns.
Although the levels of exposure to BMAA in the Guam population were high, scientists like James are now working to understand at what exposure levels these neurotoxins will begin to cause long- term health problems.
If these toxins are basically unavoidable, what can we do to minimize exposure?