Reduce likelihood of Parkinson’s

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I was surprised that people can reduce their chances of getting Parkinson’s disease by eating certain foods and avoiding others. This is important because there is no cure for this disease and anyone can become susceptible. The foods to make sure to include in your diet every week are potatoes, tomatoes, bell peppers, and blueberries. Make sure to only eat certified organic foods to reduce pesticide exposure. “Parkinson’s patients have been found to have elevated levels of pesticides in their bloodstreams (232).” Organic fruits and vegetables are forbidden from using pesticides and will lose their organic seal if found to use them.

Drink caffeinated black or green tea. Caffeine has been shown to have a protective effect.

Don’t eat dairy. “..dairy consumption was associated with significantly increased risk of Parkinson’s disease. It is estimated that…the risk may increase 17 % for every cup of milk…” (233). Dairy is particularly bad because it contains toxins that show up in the brains of those with Parkinson’s. Milk lowers uric acid which is an antioxidant. Antioxidants get rid of all the bad stuff, so we want normal levels of uric acid (233-234).

Eating meat increases Parkinson’s so that’s another great reason to be vegan.

I love baked potatoes, adding tomatoes to stews, bell peppers to salad and eating blueberries as a snack. I eat a 100% dairy-free diet and my bones are strong and healthy because I exercise and take calcium. Eliminating meat may not work for everyone, but we certainly can reduce the amount of meat we consume, and eat lots more veggies to counteract the effect. Let’s reduce disease all around the world. It starts with you.

All my recipes in my book are dairy-free and delicious, and all of my desserts are vegan and nutritious. Start your new diet today. Order your copy from http://www.thehighfivediet.com book cover front.jpg

You can also follow me on Instagram under @FitGirlUSA

Source: Greger, M.D., Michael. How Not to Die. Book. New York: Flatiron Books. 2015 pg. 232-238.

 

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