sue gorgeous ,I did not say it cured.
but it has been noted that on the indian continent Alzheimers disease occurs less often, this is probably not due to diet alone., but it may play a part, furthermore it has been known for sometime, that cooking certain items[Rhubarb or making marmalade]in aluminuim saucepans can contribute to the early onset of the disease.
here is an interesting article
Our understanding of dietary influences on Alzheimer's disease is in its infancy, and the number of epidemiologic studies examining promising associations is limited. Thus, at this time, we cannot say with certainty that any particular nutritional component causes or prevents Alzheimer's disease. With that caveat, much of the evidence from early studies in many ways reflects a pattern of dietary associations very similar to more established dietary risk factors for cardiovascular diseases, such as heart disease. Thus, patients who adopt these dietary practices will reduce their risk for heart disease and may also curtail their risk of developing Alzheimer's disease.
Antioxidant Nutrients

Perhaps the best evidence of disease prevention involves the antioxidant nutrients, vitamins E and C. The neuropathologic features of Alzheimer's disease include amyloid beta (A-beta) plaques, an abnormal accumulation of A-beta protein outside neuronal cells, and neurofibrillary tangles within the cells. Numerous animal and laboratory studies have shown that Alzheimer's disease involves oxidative and inflammatory processes, although it is not known whether these processes are a cause or effect of the disease or both. The ultimate result, however, is disruption of neuronal cell functioning and signaling, leading to neuronal cell death.

The brain is a site of high metabolic activity that generates free radical molecules, oxygen molecules with unpaired electrons that are highly reactive and thus toxic to cell tissue. Infection, cell injury, and environmental toxins, such as smoking and pollution, also generate free radical molecules. The body possesses natural defense mechanisms to combat oxidative stress, including antioxidant proteins and nutrients. Vitamin E is a potent chain-breaking antioxidant that resides within cell membranes, where it can neutralize free radicals as they are generated. Vitamin E also has anti-inflammatory properties. Vitamin C, a less potent antioxidant than vitamin E, circulates within the plasma and retains the additional function of restoring vitamin E to its antioxidant capacity.

Animal and laboratory studies demonstrate that the antioxidant nutrients, and vitamin E in particular, protect the brain from damage due to oxidative and inflammatory mechanisms.[1,2] Rodents fed antioxidant-supplemented diets had superior learning acquisition and memory retention compared with rodents on control diets. At death, the brains of the antioxidant-fed rodents exhibited less neuronal cell loss and less evidence of oxidative damage and inflammation.[3,4]

The available evidence from human studies is limited and not altogether consistent. Two prospective studies, 1 of Chicago, Illinois, residents[5] and 1 in Rotterdam, The Netherlands,[6] found a lower risk of Alzheimer's disease with a higher food intake of vitamin E. However, another prospective study conducted in New York found no association.[7] Vitamin E intake in the New York study may have been too low to provide a neuroprotective benefit; the median of 7 IU/d for persons in the top third of intake was comparable to the lowest intake levels in the Chicago and Rotterdam studies.

Of the 3 trials, only the Rotterdam study found a reduced risk of Alzheimer's disease with high food intake of vitamin C. However, the Chicago study found that participants with the highest food intake of vitamin C were more than twice as likely to have a history of stroke or hypertension, and these persons may have increased their fruit consumption as a recent preventive measure, thus obscuring a potential protective association with Alzheimer's disease.
Supplements vs Dietary Vitamins

In none of the 3 prospective studies was vitamin E and vitamin C supplement use associated with less risk of Alzheimer's disease. Two other prospective studies[8,9] examined vitamin supplement use in relation to Alzheimer's disease, and only 1 of these[8] found evidence of reduced risk. There are several plausible explanations for the absence of association with vitamin E supplements. Vitamin E supplements have traditionally contained only alpha-tocopherol, the most biologically active form of vitamin E; however, gamma-tocopherol is the more abundant form in the US diet. Whereas alpha-tocopherol is the more potent antioxidant, gamma-tocopherol also has anti-inflammatory properties.[10] Recent studies indicate that the combined intake of the 8 different tocopherol forms reduces oxidative stress and inflammation to a greater degree than alpha-tocopherol alone.[11]

Another explanation for the absence of association with vitamin E supplements is that food intake may be a better indicator of long-term exposure to vitamin E. In addition, the study findings could be biased if many study participants initiated vitamin supplement use because of developing problems in cognition.

In summary, the strongest evidence for antioxidant protection against Alzheimer's disease rests with high food intake of vitamin E. The richest food sources of vitamin E include vegetable oils, margarine, nuts (especially almonds), and seeds (especially sunflower seeds). Moderate amounts of vitamin E are found in whole grains, egg yolk, and a limited number of vegetables (eg, collard greens) and fruits (eg, avocados, apples, melon).
here is another article.
Protection against Alzheimer's Disease

Growing evidence suggests that turmeric may afford protection against neurodegenerative diseases. Epidemiological studies show that in elderly Indian populations, among whose diet turmeric is a common spice, levels of neurological diseases such as Alzheimer's are very low. Concurrently, experimental research conducted recently found that curcumin does appear to slow the progression of Alzheimer's in mice. Preliminary studies in mice also suggest that curcumin may block the progression of multiple sclerosis. While it is still unclear how it may afford protection against this degenerative condition, one theory is that it may interrupt the production of IL-2, a protein that can play a key role in the destruction of myelin, the sheath that serves to protect most nerves in the body.

A number of studies have suggested that curcumin, the biologically active constituent in turmeric, protects against Alzheimer's disease by turning on a gene that codes for the production of antioxidant proteins. A study published in the Italian Journal of Biochemistry (December 2003) discussed curcumin's role in the induction of the the heme oxygenase pathway, a protective system that, when triggered in brain tissue, causes the production of the potent antioxidant bilirubin, which protects the brain against oxidative (free radical) injury. Such oxidation is thought to be a major factor in aging and to be responsible for neurodegenerative disorders including dementias like Alzheimer's disease. Another study conducted jointly by an Italian and U.S. team and presented at the American Physiological Society's 2004 annual conference in Washington, DC, confirmed that curcumin strongly induces expression of the gene, called hemeoxygenase-1 (HO-1) in astrocytes from the hippocampal region of the brain.