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Top Tips for the Nutritional Support of Parkinson's disease. –
Contributed by Beatrice Rabkin. Bsc. Nutritional Medicine; Dip Pharmacy
This document is just a guideline for food intake, contact a nutritional expert for good advice.
1. Optimise digestion – encourage digestive juices to flow.
· Hot water and lemon/lemon juice
· Begin each meal with raw foods preferably bitter herbs – rocket, watercress, beet greens and small beetroot
· good smelling foods
· Apple-cider vinegar
· Sauerkraut http://nourishedkitchen.com/homemade-sauerkraut/ and other fermented foods.
2. Remove inflammatory foods:
· Reduce and aim to remove Sugar and all refined carbohydrates
· NO Deep fried foods
· No highly processed foods which contain item which you do not recognise.
· No soft margarine or any products made with margarine.
3. Eat non-inflammatory foods
· Eat as much free-range or organic as possible.
· Eat 5-7 vegetables – especially green leafy, colourful, low sugar vegetables. (Use small portions of high sugar
vegetables: pumpkin, potatoes, sweet potatoes and carrots)
· Eat cruciferous vegetables EVERY DAY– cabbages (esp sauerkraut), broccoli (broccoli sprouts) cauliflower etc
· Eat members of the onion family every day: garlic, leeks and onions
· Eat to 2-3 portions of fruit – especially low GI/GL fruits – berries, apples, plums and melons. Always eat with a little
protein-rich foods: nuts or seeds.
· Oily fish, try for 3 portions/week – sardines, tuna, mackerel, herring, trout and salmon, 2-3 small handfuls of nuts and/or
Seeds – walnuts, almonds, ground flax seeds, pumpkin seeds and Brazil nuts.
* Lentils and beans – well soaked (3days), preferably fermented or sprouted.
· Fermented foods – e.g. sauerkraut and yoghurt
· Vegetable oils – olive, avocado, nut and seed + 1-2 T coconut oil
· Broths – lamb, chicken and fish, with added vegetables.
· Low fat meats, preferably chicken, ostrich and wild game (venison).
· Whole grains, preferably not gluten grains. Use brown rice, quinoa, millet, buckwheat, sorghum, oats and amaranth.
· Use plenty of herbs and spices especially ginger, turmeric (borrie)
· Drink herbal teas with ginger root, fennel seeds, cinnamon, mint, rooibos, honey bush, green tea – preferably no added
milk and definitely no sugar.
4. Reduce Stress levels – see document under, ‘Reducing stress levels’
Supplements:
· Use the best Multivitamin/mineral you can afford; with high doses of B vitamin.
· Use a good quality omega 3 fatty acid from reputable manufacturers with good quality control in place. Read the small
print, many supplements advertise high concentrations of fish oils – what you want is the DHA and EPA to add up to at
least 1000mg.
· Optimise vitamin D levels – get levels checked by a health practitioner. Make sure you are supplementing with the active
vitamin D3 and not the inactive ergocalciferol – D2.
· Other supplements should be prescribed by a healthcare practitioner who understand nutrition. Nutritional therapists,
Clinical Nutritionists etc.
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The Basic Ketogenic Diet – mm
Posted on July 22, 2012 by Mark Maughm
Note: Please note that if you are interested in a Ketogenic Diet used to treat Epilepsy or Pediatric Epilepsy, please start at Johns Hopkins who are the pioneers in this field. The wikipedia page for the Ketogenic Diet diet also has information on the diet as it relates to treating epilepsy. The diet below is simply for rapid and effective weight loss and uses a 1 to 1 fat to protein ratio rather than the 4 to 1 fat to combined protein and carbs ratio of the Ketogenic Diet pioneered by Johns Hopkins used to treat epilepsy.
Disclaimer: I am neither a doctor nor self proclaimed nutrition expert so please consult your doctor before starting any diet or taking any action that affects your health and wellbeing.
After finishing Gary Taubes latest book, which seems to have rapidly become the cornerstone of a new approach to nutrition, I’ve become very interested in the Ketogenic diet. The speed of weight loss I’ve seen is incredible and my energy level has remained high. The science behind a ketogenic diet is solidly backed up by Taubes research published in “Good Calories, Bad Calories” and “Why we get fat“. According to Taubes’ research, it may also be the only way for people who have become severely insulin resistant, to effectively lose weight.
The Ketogenic diet has always lived on the fringes of diet lore and has been seen as extreme. But the reality is that the low glycemic index diet (Low GI Diet) is effective because it is close to, but not quite, a ketogenic diet. Other diets like the South Beach Diet are also only effective because of the reduction in carbs and consequently insulin levels.
The science behind this diet looks solid and it is part of the massive shift in nutrition research we’ve seen in the last few years. Prominent sport physiology experts like Tim Noakes have come around to this way of thinking and Tim in particular has said that everything he wrote about “Carboloading” in Lore of Running is wrong. (Lore of Running is considered the running physiology bible by many and contains much more than nutrition advice)
I’ve decided to put together a “Basic Ketogenic Diet” for my own reference and because the Ketogenic diets out there are either targeted at extreme bodybuilders (and usually cycle in carbs) or are peppered with pseudoscience and superstition. If you find anything technically wrong in this article please correct me as loudly as you’d like in the comments and please cite your source.
First a summary of the science behind the Ketogenic Diet.
Keep in mind I’m summarizing hundreds of pages of explanation and supporting data into a few paragraphs:
When you eat carbs your blood glucose level is raised and your pancreas secretes insulin. This insulin puts your muscle and fat cells into “storage mode”. Your fat cells store away the glucose as triglycerides. Insulin also prevents your fat cells from breaking down those triglycerides back into fatty acids and releasing them into your blood stream for use as energy. This is important: Insulin both causes fat absorption and prevents fat from being used as energy.
If you were to eat sugary snacks throughout the day you are keeping your insulin level high which constantly keeps your fat cells in a state of absorption and prevents the release of fat and its use as energy.
Eating fat and protein does very little to raise your insulin level.
So the bottom line here is, if you want your body to burn fat – meaning if you want your fat cells to break down triglycerides into fatty acids, release them into your blood stream and actually use them as energy – you need to keep your insulin level as low and absolutely avoid spikes in insulin.
A note on calories: Counting calories or increasing exercise output, according to the research of Taubes and many others, is a bad way to try to lose weight because what usually happens is instead of your body burning fat to make up for the deficit in calories, it simply decreases the amount of energy it expends. So you end up lethargic and still fat.
There is a lot more to this, but the science above is the rationale behind all Low GI, Low Carb and Ketogenic diets. It is why you lose weight on these diets while consuming the same number of calories.
Low Carb and Low GI diets work because they cut out carbs that cause spikes in insulin, which you now know will cause fat absorption and prevent fat burn.
The Ketogenic diet takes this one step further. It keeps your insulin level low which puts your body into fat-release-fat-burn mode, but also significantly increases the fat content in your diet and teaches your body to use fat as energy. Your body (your liver in particular) will enter a state of Ketosis and will break down fat into fatty acids and ketone bodies which will be used as energy.
During the diet you can measure how much fat your body is burning by monitoring your output of acetoacetate using Ketostix. When you enter a Ketogenic state, you will see a Ketone output of 5 to 20 mg/dL (According to “Why we get fat” by Taubes and my experience). The Ketostix I have also measure blood glucose which is useful to test for Ketoacidosis which you are not at risk for unless you are diabetic.
Note that Ketostix are used by diabetics to test whether they are entering a state known as Diabetic Ketoacidosis which is very dangerous. In this case they will see very high ketone levels accompanied by blood sugar levels of greater than 240 mg/dL. You should be seeing blood sugar levels of zero (according to your Ketostix) during your diet.
Please note that the diet outlined below is not the “Cyclical Ketogenic Diet” used by bodybuilders. It is a basic Ketogenic diet which I’ve found to be the most effective fat burning diet available. I’ve modified this diet from the classic Ketogenic diet used to treat epilepsy which recommends a 4 to 1 ratio of protein to fat. I’ve found that I can reach a state of Ketosis with a 1 to 1 ratio of fat to protein provided I keep the carbs very low.
Without further ado, the basic Ketogenic diet:
What you’ll need
§ Ketostix available on Amazon.com.
The Diet
Note, you can eat as much of the foods below as you like, but I’ve found that I quickly feel full eating this diet. Don’t overeat and more importantly, don’t under-eat and make sure you’re getting the calories you need to function. This is NOT about cutting calories, it’s about releasing fat reserves and teaching your body to burn them.
Drink lots of water during the diet (but don’t go crazy). I find this helps increase my metal clarity and energy.
Taubes and others recommend not starting an exercise program at the beginning of this diet because during the acclimatization period you will not have enough energy and it usually results in people quitting the diet.
During the diet, measure your rate of fat burn by measuring your acetoacetate output with your Ketostix. Do this every time you visit the loo. You should see 5 to 20 mg/dL, and I’ve noticed it’s particularly high after a very fatty meal. Blood glucose (if your ketostix show this on a separate color tab) should be zero at all times. If it is not zero and above 200 mg/dL you may want to consult your doctor.
One of the most effective tricks during a diet is routine. Eat the same meals over and over or plan your meals ahead for the whole week. I’ve found it effective to pre-make dishes on Sunday and have them ready for the week. That makes it incredibly easy to stick to the diet because I avoid thinking which means I avoid creativity and creativity requires decision making which leads to hard choices. Just avoid the hard choices and have it all planned and some of it ready to grab and go.
The Leafy Green Salad recipe:
This is a recipe for a basic very low carb salad with lots of flavor. It’s great to add to any high-protein, high-fat meal.
§ Spinach, lettuce and/or mustard greens.
§ Red peppers
§ Tomatoes.
§ Optional raw onions.
§ Optional green beans raw.
§ Balsamic vinegar and olive oil dressing with salt and pepper. Use lemon and lime very sparingly if you add it. The vinegar actually reduces the glycemic index of this salad (and other foods).
Below I have outlined three days with a total of 9 meals that you can mix and match as you like. At the end I include a list of Ketogenic-safe ingredients you can add or subtract as you like. Remember the key is to have a high fat, high-protein and no-carb or very low carb diet. That means absolutely no sugar.
Day 1
§ Breakfast: 2 eggs done any way with yolks. Sausage containing no carbs or sugar. Bacon.
§ Lunch: Chicken with as much skin and oily gooey bits as possible. Steamed spinach or broccoli.
§ Supper: Steak with cheese. Fried mushrooms. Leafy green salad.
§ Before bed 1 glass of wine with a slice of cheese.
Day 2
§ Breakfast: 2 egg omelette with friend mushrooms, cheese and chopped parsley.
§ Lunch: A whole duck breast if you can get it or chicken again with as much fatty skin as possible. Leafy green salad.
§ Supper: Hamburger made with high fat mince without the bun. The mince can contain the usual paprika, chopped onions and Garlic if you like, but absolutely no syrup or sugar. Add Cheese, tomatoes, lettuce and any other leafy low-carb greens you like.
§ Before bed 1 glass of wine with a slice of cheese.
Day 3
§ 2 eggs done any way with bacon and usual no-carb sausage.
§ Steak with cheese. Leafy green salad.
§ Salmon (or other fish) fried and served with Bok Choy and your leafy green salad.
You can mix and match the meals above and get a good Ketogenic burn going where you will notice rapid weight loss.
Eat as much as you want ingredient ideas:
§ Beef,
§ Steak,
§ Hamburger,
§ Prime Rib,
§ Filet Mignon,
§ Roast Beef,
§ Chicken,
§ Duck (awesome if you can get it because it is very high fat),
§ Any Fish, Tuna, Salmon, Trout, Halibut,
§ Lamb,
§ Pork,
§ Bacon,
§ Ham,
§ Eggs,
§ Shrimp,
§ Crab,
§ Lobster,
§ Butter,
§ Oils (Olive Oil, Flaxseed oil, etc.),
§ Salt, Pepper, Soy Sauce,
§ Spinach,
§ Lettuce,
§ Mustard Greens,
§ Celery,
§ Cheeses,
§ Oysters,
§ Abalone.
Add for variety but in moderation:
Read the ingredients (if applicable) and make darn sure they contain no sugar:
§ Avocadoes
§ Mustard (with no sugar or carbs),
§ Tea no sugar with milk
§ Coffee black no sugar
§ Heavy Cream
§ Broccoli,
§ Cabbage,
§ Bok Choy,
§ Kale,
§ Asparagus,
§ Mushrooms,
§ Cucumbers,
§ Olives,
§ Celery,
§ Green Beans,
§ Brussel Sprouts,
§ Peppers (Red, Green, Jalapeno, Habanero),
§ Onions,
§ Nuts preferably almonds,
You absolutely must avoid all sugar on this diet because it is the highest GI carbohydrate that will very quickly spike your insulin and destroy any Ketogenic effect. Other foods to avoid roughly in order of damage they will do to the diet:
§ All sugar.
§ All Bread.
§ Did I mention avoid sugar?
§ All traditional carbs like rice, pasta, wheat, potatoes, even the low GI ones like beans and lentils.
§ Beware of sauces that contain sugar or things like corn starch.
Effects of the diet:
§ You will see rapid weight loss of up to 6 pounds for a 200 pound person in the first 48 hours. This is your kidneys releasing water as they expel their sodium due to the absence of insulin. It’s what you’ve usually heard described as “water weight”.
§ Then you should see continued weight loss of anything from 0.25 to 2 pounds per day (an eighth to half kilo lost per day). But this varies greatly between individuals and is affected by a wide range of factors including your current weight and insulin sensitivity.
§ For the first week you may experience slightly decreased mental clarity. This clears up after a week as your brain gets used to burning ketones for energy instead of glucose.
§ According to data in “Why we get fat” your Vitamin C needs actually decrease on a low carb diet, so don’t feel the need to massively supplement.
§ Research has shown (also from Taubes) that LDL (bad) cholesterol will elevate slightly but clump size will be increased which is a net positive because larger LDL is less likely to stick to artery walls. HDL (good) cholesterol is significantly elevated with a very low carb diet like this which is a very strong net positive. This also has other great health benefits e.g. Lower insulin reduces the risk of hardening of artery walls.
What about alcohol?
I’ve found a glass of wine on it’s own or with a small slice of cheese before bed seems, anecdotally, to increase my fat burn rate. Anything more than a single reasonably sized glass has the opposite effect.
Beer is the devils poison. It contains carbs in the form of maltase which raise your insulin level just like sugar does. The alcohol is turned into citrate in your liver which produces fat and that fat is efficiently stored thanks to your now raised insulin levels.
So absolutely no drinks with sugar. That means no sweet cocktails either. I also don’t buy the idea of low-carb beers.
I would imagine that one shot of spirits wouldn’t be a problem provided it doesn’t contain any sugar and is something like Vodka, Whiskey or Tequila. I’ve heard they add caramel to tequila “gold” (the cheap crap) so avoid that.
I’ve found that drinking heavily, meaning several glasses of wine followed by cocktails or shots, has a deleterious effect on my ability to burn fat and my energy level. The effect seems to last 72 hours or more.
Conclusion
Once again I’d like to reiterate that I’m neither a doctor nor self proclaimed nutrition guru. But it does seem that both doctors and “nutritionists” including government sources have been pulling the wool over our eyes since 1960 about what we should be eating. The ideas that “fat makes you fat” and “lower calories to lose weight” are so entrenched in our consciousness that many people find the latest research difficult if not impossible to swallow.
If you would like to learn how this came to be, check out Planet Money’s excellent segment on “Who Killed Lard?” and the rise of Crisco and hydrogenated vegetable oil. It will give you an idea of the political forces that influence dietary advice.
As Gary Taubes commented: If we are going see a change in the advice that governments and health authorities are handing out, it is going to take 20 years which is a lifetime. So rather than wait for those slow moving wheels to turn, take matters into your own hands.
For more information on the Ketogenic Diet go to:
http://www.ketogenic-diet-resource.com/parkinsons-disease.html
Antioxidant Rich diet
Copied from The Northwest Parkinson’s Foundation Weekly News Update
Author: Marco Vespignani, ND
06/21/2013
How can I increase my body’s level of antioxidants?
Increasing fruits and vegetables in your diet is the single most important thing you can do increase anti-oxidants intake and promote a healthy diet for heart, brain and general health.
Bottom line- eating your vegetables was good for you as a child and continues to be so as an adult. Increasing you and your families intake of fruits and vegetables also helps digestive health, energy levels, reduces the risk of diabetes, obesity, high cholesterol, high blood pressure, heart disease and some cancers.
The USDA recommends 8-10 servings of fruits and vegetables a day. One serving is the equivalent of half a cup of broccoli, and a small apple. A large apple is actually two servings. It may be helpful to make small changes rather than try and change your diet significantly. Focus first on adding one extra serving of fruit or vegetable a day. Add a variety of anti-oxidants to your diet by trying new varieties of fruits and vegetables. Because anti-oxidants are pigmented compounds, make your diet a colorful one choosing from all colors of the spectrum- purple, yellow, red, green, blue, orange.
Other foods that are high in anti-oxidants and good for your health are listed below. Many of these have made our Top Foods for Pd (See the article - Top Foods Below)
Dark pigmented fruits and vegetables are a good place to start. Other tasty sources like chocolate, wine, coffee and olive oil may surprise you.
Fruits- Aim for 3-4 servings of fruit.
Vegetables- Aim for 4—5 servings of vegetables.
Drinks
Red wine or purple grape juice- remember our rule of thumb for health -moderation is key. Limit your intake of wine or alcohol to one glass per day. Eliminate alcohol from your diet if you are diabetic, have low blood pressure, thinking problems or balance and coordination difficulties. Some medicines should not be combined with alcohol so be sure to talk with your doctor about whether this is right for you. Grape juice can be used as an alternative to red wine.
Green and white tea- Choose these teas over more common black tea. Although high in antioxidants these teas are also high in caffeine. Limit intake or drink decaffeinated if you suffer from jitteriness, tremor, anxiety or insomnia.
Spices – Learn how to cook with spices to make food more flavorful and interesting. This is especially important for people with Parkinson’s that enjoy food less due to impaired sense of smell or loss of appetite.
Olives and olive oil contain antioxidant and are a source of good fats. Use olive oil in place of other oils, butter or margarine.
Look for chocolate with a high concentration of cocoa a source of flavinoids. Dark chocolate is typically higher in cocoa and lower in (look for >70% cocoa). Again remember our rule of thumb, moderation is key here. Many people with Parkinson’s have sweet tooths and too much chocolate leads to weight gain, too much saturated fat, and less tendency to eat other healthy food choices. (See Article on Chocolate below)
Author: Monique Giroux, MD
Antioxidants
06/14/2010
Anti-oxidants help repair the naturally occurring damage that happens in the process of our everyday lives. Put simply, oxidation is the rusting of the human tissue, which ultimately leads to aging and cellular breakdown.
Oxidation can only be stopped with antioxidants.
Parkinson’s Disease is thought to arise from the oxidation of the substantia nigra, a unique part of the brain. Current research is looking to discover whether the slowing of oxidation in Parkinson’s patients can lead to the slowing of disease progression.
Antioxidants come in many forms, they are beautiful and they even taste great. Common vitamins like C and E occur naturally in many foods and can be purchased in supplement form. Phytonutrients, the color in our food reflects the presence of unique antioxidants – imagine dark berries, yellow peppers even green tea, full with color and antioxidants. At the same time, certain foods we eat help us create our own powerful antioxidants such as glutathione
Clearly, we need to get as many antioxidants as we can get our hands on.
· The absolute best source of naturally occurring antioxidants is from healthy, organic whole foods. Eat a colorful, whole food diet, high in fruits and vegetables.
· The rich, vibrant colors of fruits and vegetables are filled with these antioxidant chemicals. A diet that contains multiple servings and varied color will ensure that a broad range of antioxidants are consumed.
· Also eating foods that are high in selenium, such as brazil nuts, and high in protein such as beans and grains will help the body to make more glutathione.
Go to http://nccam.nih.gov/health/antioxidants/ form more information on antioxidants and your health.
Top Foods for Parkinson's disease
Water - Be sure to get your fluids to prevent dehydration, and improve constipation.
Nuts- Almonds and Walnuts - Good Source of protein, fiber, and healthy Omega 3s!
Low fat yogurt - High in calcium and protein plus healthy probiotics to improve your gastric flora and digestion. Mix with pills to help swallowing if this is a problem
Prunes - “Not just for grandma”. High in antioxidants, fiber, vitamin A and potassium plus effectively treats constipation.
Salmon, sardines and tuna - Packs a “big punch” for protein plus high in heart healthy omega 3s. Eating sardines with the bones adds calcium. Be careful how much tuna you eat in one week due to accumulation of mercury.
Berries - Pomegranates, cranberries, blueberries, blackberries. All high in antioxidants.
Broccoli - “Your mom was right- eat your broccoli”. Source of antioxidants and a high source of fiber, vitamin C, calcium, iron and magnesium for a vegetable.
Green Tea - Great source of phytochemicals that serve as antioxidant and a way to get your fluids too. A source of anti-oxidants for those wanting low (no) calorie options.
Chocolate - Cocoa, rich in flavinoids and other antioxidants, may reduce the risk of cardiovascular and stroke disease. Dark chocolate is highest in cocoa (choose brads with >70% cocoa). Cocoa may also increase brain serotonin a chemical that modulates mood. Beware that processed chocolate is high in fat and processed sugars so not good for everyone. Moderation is key!
Nut butter - Consider almond butter over peanut butter as an energy booster and healthy source of fats, protein and fiber
Ginger - Ginger has been used for centuries to treat nausea and research is proving its value for treatment of nausea during chemotherapy or with motion sickness. Using ginger root or candied ginger is one way to insure you are getting the real product as the purity of supplements is not regulated.
Papaya - Fruit not only high in antioxidants but may also contains an enzyme papain that can thin thick saliva. (Meat tenderizer made from papaya root mixed with water also helps).
Oatmeal - Easy to swallow, easy to prepare, high in fiber, and low in calories. This food also promotes heart health, may reduce cholesterol.
Flax Seeds - Add to yogurt, salads, vegetables and cereal or use flax seed oil (or fish oil) for source of omega 3s and treatment of constipation.
Tumeric - Main ingredient in curry not only spices up your food but offers many potential benefits. Some refer to it as the anti-aging spice due to its powerful anti-oxidant and anti-inflammatory properties. Studies suggest it may benefit people with rheumatoid arthritis, high cholesterol, cancer, and Alzheimer’s dementia.
Cranberry Juice - Cranberries are a good source of antioxidants. Tannins, a chemical found in cranberries inhibit the attachment of E. coli (a common cause of bladder infections) to the bladder wall reducing the risk of bladder infection especially in women. Adding juices to diet help low blood pressure problems seen in PD so 100% cranberry juice is a good choice.
Lentils - provide both carbohydrates and protein, making them a great addition to any meal. They're also a great source of fiber--which translates to a slow release of glucose--as well as B vitamins, iron, magnesium, potassium, zinc, calcium and copper. And they're low in fat and calories to boot.
New food item submitted by Gerri 7/10
Asparagus and Avocado. Submitted by member Gerri as a boost to glutathione levels. These foods have sulfur containing amino acids- a necessary building block for glutathione. These foods also add fiber, antioxidants and the fat in avocado is preferred over other fat sources. Other foods high in sulfur containing amino acids include peaches, watermelon, eggs, cruciferous vegetables (broccoli, brussel sprouts, cabbage).
Chocolate is good for you!
So is there something special about chocolate itself?
Chocolate may increase brain neurotransmitters. Chocolate contains chemical substances such as phenylethylamine that can release dopamine in the brain. Dopamine is not just an important neurotransmitter associated with movement changes in Parkinson’s. Dopamine is chemical messenger that influences brain areas associated with our sense of craving, reward system and addiction.
Chocolate contains caffeine. We all know the how caffeine makes us feel. Many people consider the effects of caffeine positive but this is not always the case. For some it can help as ‘gain energy and stay alert’. For others it causes irritability, anxiety, tremor and insomnia.
Chocolate contains powerful antioxidants called flavanols. These flavanols protect against oxidative stress a chemical reaction that can damage cells neurons. Research suggests that antioxidant rich chocolate may be good for your heart, blood pressure and blood lipid levels.
Shopping for Chocolate
Read the ingredients! Chocolate is produced from the cocoa bean. Chocolate contains cocoa extract, cocoa butter, sugar, and milk. Reading the label will determine the relative amounts of each of these ingredients. Choose products that list cocoa as the first ingredient.
-
White and milk chocolate are high in both sugar and milk fat and low in healthy ingredients. Choose dark or bittersweet.
-
Choose Dark chocolate. Search for cocoa content > 70% to insure a greater concentration of healthful antioxidants and substances above.
-
Remember that a diet high processed sugar and dairy fat can lead to a number of health problems. Limit chocolate to less than 1 oz daily.
-
Mix real cocoa powder with milk for hot chocolate rather than prepared hot chocolate mix.
Chocolate has made the list of Top Pd Foods with the caveat being only if used sparingly.
Author: Monique Giroux, MD
Better Nutrition
1. Examine your diet. and complete a diet log over the next 7 days daily.
2. Score your diet. Use the information recorded in your daily diet log to complete your Personal Nutrition Summary questionnaire. See information below for more information about categories of foods and their role in your diet.
3. Take Action for Change. The next step is to identify areas for improvement in your diet and chose or prioritise one area for change.
Note: This exercise is designed to help you identify areas for improvement in your diet. I It does not take the place of your doctor, nutritional counseling. It is important to talk with your doctor or nutritionist before making any diet changes. This is especially true if you have diabetes, heart disease, high cholesterol high blood pressure or kidney disease.
Author: Monique Giroux, MD
Copyright 2011 Northwest Parkinson's Foundation Wellness Center
Please Note:
These articles are linked to other articles, which could not be reproduced here. If you would like to read more on this subject, I would suggest that you contact The Northwest Parkinson’s Foundation at info@nwpf.org They are a leading Parkinson’s Disease Organisation, who send out a weekly News Update to all interested people. Why not join them now, at no charge.
Dirty Dozen
Copied from The Northwest Parkinson’s Weekly News Update
06/21/2013
Given the cost of organic food, this guide from the Environmental Working Group does help those that are budget conscious make the best purchases. Note that food with a skin that can be peeled and discarded are less likely to have highest levels of contamination.
To reduce exposure to contaminants such as pesticides be sure to wash all produce before eating.
12 Most Contaminated
· Peaches
· Apples
· Sweet Bell Peppers
· Celery
· Nectarines
· Strawberries
· Cherries
· Pears
· Grapes (Imported)
· Spinach
· Lettuce
· Potatoes
12 Least Contaminated
· Onions
· Avocado
· Sweet Corn (Frozen)
· Pineapples
· Mango
· Asparagus
· Sweet Peas (Frozen)
· Kiwi Fruit
· Bananas
· Cabbage
· Broccoli
· Papaya
Learn more about the environment and your health.
A Snapshot of Caffeine's Fascinating Effects On The Brain
Copied from The Northwest Parkinson’s Foundation Weekly News Update
Alice G. Walton
forbes.com - Despite caffeine’s shaky reputation in the past, there’s more and more convincing evidence that it’s not only not so bad for us, but in some ways, may actually be quite good for us. It’s the most popular neurostimulant in the world (of the legal ones, anyway), according the authors of a new study that uses brain imaging to look at how caffeine exerts its wondrous effects on the brain. And that description isn’t total hyperbole – previous research has shown caffeine to reduce the risk of neurodegenerative diseases like Alzheimer’s and Parkinson’s. The new study gives us some of the first clues in humans as to why this may be.
The researchers had 15 male participants abstain from drinking or eating anything caffeinated for 36 hours. If these 36 hours were painful for the participants, they at least got rewarded in the lab with an IV drip of caffeine. At the same time, their brains were scanned with positron emission technology (PET), using a radioactive compound that allowed the researchers to visualize where caffeine was going once it arrived in the brain.
Adenosine receptors are found throughout the brain and body. In the brain, adenosine builds up throughout the day, ultimately making us feel tired by the end of it. But caffeine is a brilliant adenosine mimic – so, taking the place of adenosine, it blocks those receptors and keeps us feeling chipper and alert.
It turned out that in regular coffee drinkers, a good number of these adenosine receptors were blocked by caffeine when the people were infused with it. The researchers calculated that it takes about 4-5 cups of coffee to block half of the brain’s adenosine receptors. And they suggest that the cognition-enhancing effects of caffeine are due to this very blockage of the adenosine receptor.
But what’s most interesting about this study is the implications it has for our understanding of certain brain diseases – and the idea that caffeine may reduce our risk for them, which has been suggested before. The authors say that effects of caffeine can build up over time and lead to measurable changes in the brain: If you’re blocking adenosine receptors with caffeine over the long term, this can result in “adaptive changes and lead to chronic alterations of receptor expression and availability,” the authors write. Previous research has hinted at a reduced risk of dementia in regular coffee drinkers, although the exact reasons behind this have not been clear. And in a very recent study in mice, caffeine reduced the kind of inflammation that’s linked to mild cognitive impairment, and it appears to do this through its effect on adenosine levels.
“There is substantial evidence that caffeine is protective against neurodegenerative diseases like Parkinson’s or Alzheimer’s disease,” said author David Elmenhorst. “Several investigations show that moderate coffee consumption of 3 to 5 cups per day at mid-life is linked to a reduced risk of dementia in late life.” And this study is exciting in that it may point to an actual mechanism for the connection in humans – although there are certainly likely to be multiple mechanisms involved.
In very high doses, of course, caffeine is not so good for you, and, in the form of energy drinks, has recently been the subject of some serious concern. But if you’re in the “moderate” use group, you may be OK to continue your habit, if you’re not experiencing any unwanted side effects. In fact, it may be a very smart move for your brain.
Parkinson’s and good eating
Copied from The Northwest Parkinson’s Foundation Weekly News Update
Loss of appetite and difficulty in swallowing are symptoms of this disease but can be handled with dietary planning.
Jamie Sheard
Aged Care Insite - Parkinson’s disease is becoming more common, particularly as the Australian population ages. Figures from 2011 suggest it affects about 64,000 people, with about 6600 living in aged care facilities.
The symptoms of Parkinson’s can present challenges for maintaining adequate food and fluid intake. Visible symptoms that are associated with the disease include: tremor, slowness of movement, stooped posture, poor balance and difficulties with walking.
These can be accompanied by a loss of fine motor skills and the inability to handle small objects. These symptoms degenerate as the disease progresses, making it more difficult to handle eating utensils and can extend the time required to eat.
A number of symptoms also occur that are not visible. Many of these are related to ageing, but occur with greater severity in Parkinson’s. As with ageing, the senses are affected, with loss of smell and taste commonly occurring. As a result, loss of appetite can occur and lead to a lack of interest in food.
In addition, the automatic movements of the gastrointestinal system slow down which can result in dysphagia (difficulty swallowing); feeling full quickly and gastric reflux due to slow emptying of food and fluid from the stomach; and constipation. Slow movement of the gastrointestinal muscles can be exacerbated by a lack of physical activity.
People with Parkinson’s disease may not report difficulties with swallowing but may compensate by eating smaller bites of food, avoiding some foods which are too difficult to swallow and eating more slowly. Feeling full quickly and discomfort from constipation may also result in less food being eaten. Mentally, the disease can result in dementia, increased anxiety and depression, which can result in forgotten meals/snacks and again, a lack of interest in food.
Because of these symptoms and a potential decrease in food intake and unintentional weight loss, protein-energy malnutrition can occur.
Medications, such as Levodopa
The dopaminergic cells in the brain are affected by Parkinson’s, and less dopamine is produced. Management of the disease often involves medications containing levodopa, which is converted to dopamine, or medications which assist the body to use its existing dopamine.
Levodopa is absorbed in the small bowel, and the transit of the medication through the gastrointestinal system can be slowed due to food in the stomach. This can delay the effect of the medication and therefore symptom control.
Therefore, medication containing levodopa should be taken on an empty stomach to ensure optimal effectiveness. This may cause nausea in some people, but this can be managed by taking it with a small snack that is easily digested.
What can be done?
• Ensure that Parkinson’s disease medication is taken on time and, if possible, 30 minutes to one hour before a meal. This will help to better control symptoms, particularly if the person has difficulties with tremor, co-ordination and slowness of movement. Better control of symptoms may help with self-feeding.
• Provide adaptive eating utensils, plates and cups, which can help to manage movement related symptoms, particularly for difficulties handling utensils and spilling from cups due to tremor.
• Provide assistance whenever required, particularly if slowness of movement is prominent.
• Provide a social, pleasant environment in which to eat. While the food may not hold a great amount of interest, the environment can.
• Be alert to consistent coughing or choking while eating or drinking as this can indicate difficulties with swallowing. Excessive drooling can also be a sign that the swallowing reflex is declining.
• Ensure appropriate food textures and fluid thickness if dysphagia is an issue. Consider frequent, small meals/snacks for someone who gets full easily or who suffers from gastric reflux.
• Offer nutrient- and energy-dense choices such as nutrition supplements to help ensure adequate intake in those who find it difficult to eat sufficient quantities of normal meals and snacks.
• Monitor weight. This can alert staff to unintentional weight loss, which may result in protein-energy malnutrition. A referral to an accredited practising dietician (APD) may be appropriate.
Each person with Parkinson’s typically has a different set of symptoms so taking the time to determine which one(s) specifically are affecting each resident can be important in the appropriate management of those symptoms.
Maintaining appropriate food and fluid intake for someone with the disease is similar to that of other residents who may struggle with meals. The most important difference is following the prescribed frequency of medication for the management of the symptoms as this will ensure the resident has the best possible function and symptom control.
Jamie Sheard is an APD. Her article is written on behalf of the Dieticians Association of Australia, Rehabilitation and Aged Care Interest Group. To find an APD, visit www.daa.asn.au or call 1800 812 942.
http://www.agedcareinsite.com.au/pages/section/article.php?s=Clinical&ss=Nutrition&idArticle=23816
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Managed food intake helps tackle Parkinson's
Copied from The Northwest Parkinson’s Foundation Weekly News Update
The Times of India - When it comes to managing diseases, food emerges as the best tool. Unfortunately only dieticians and nutritionists understand this, some times better than even doctors. Patients too, often rely more on medicines and do not follow the diet regime.
Dieticians though are gradually becoming an integral part of modern treatment therapies, especially lifestyle related disease but in many diseases like Parkinson's, even the best doctors do not stress much on food due to insufficient research as yet on the importance of food.
Diet consultant and nutritionist at the Central India Institute of Medical Sciences (CIIMS), Jayshree Pendharkar, does have a management plan which definitely cannot cure or slow the progression of the disease but can ensure better quality of life.
She explains that the medical treatment of the disease itself can have many health effects. It can slow the gastrointestinal tract, cause constipation and can also slow the stomach emptying and swallowing problem. It can lead to loss of smell and taste. Parkinson's medicines can cause nausea and loss of appetite. "One of the most important medications 'L-dopa' competes with proteins for absorption from the small intestine," she says.
People with Parkinson disease are at increased risk for malnutrition. With attention on to the diet, patients feel better and can ward off nutrition-related problems. But Parkinson disease affects each individual differently. Also medications for other diseases like heart, blood pressure, diabetes which the Parkinson patient may also be suffering from too can have a bad impact on the patient.
MOST COMMON CONCERNS
BONE THINNING: Both men and women are at increased risk for bone thinning. Malnutrition and weight loss increases the risk for bone fracture and other disabilities as the disease progresses. Likelihood of falls also increases. Patients need to eat bone-strengthening meals which are rich in calcium, magnesium, vitamin D and vitamin K. Regular exposure to sunlight is important as it provides vitamin D. Weight-bearing exercise such as walking is important to prevent fractures and hospitalization
DEHYDRATION: Medicines also raise the risk of dehydration which can lead to confusion, weakness, balance problems, respiratory failure, kidney failure and even death. Enough fluid with salt and honey (if non-diabetic) in buttermilk, lime water, vegetable soup, ambil Jaljeera, Panha, coconut water kokum can be of real help
Note by John Pepper
The timing of taking medication is very important because, as the author said,
'L-dopa competes with proteins for absorption from the small intestine"
With this in mind, we should never take medication containing L-dopa (Levodopa) within one hour, before or after eating anything containing protein. You should check with your nutritionist, what types of food, which you eat, contain protein. You would be surprised at how many vegetables and other foodstuffs contain protein.
Some doctors say that it should be at least forty-five minutes, but often, the stomach still contains food, over an hour after eating.
The result of eating too close to the time you take medication, is that the medicine does not all get to the brain, as it has been metabolized in the stomach by the protein.
Many people say to me that they cannot wait for an hour, after taking medication, before they eat. Or the other way around. All I can say is, that you can eat at any time, if you don’t want to waste the medication, and suffer the result of not getting enough medication into the brain.
There is another solution to this problem, if you can’t think of any food that does not contain protein - that you are prepared to eat at breakfast time - and that is to have the protein one hour before, or after the medication, and then within half an hour of the medication, eat some food that does not contain protein. It is essential that you sort this problem out!
Another side of this matter is the if you change your eating and medication times, you might find that you are now getting too much medication into the brain, witht the result that you get dyskinesias. You can overcome this by reducing your medication. Speak to your doctor!
Love and hate for coffee is all in people’s genes
Copied from The Northwest Parkinson’s Foundation Weekly News Update
ZEENEWS.com - A gene plays a role in influencing how much coffee people drink, according researchers from the Queensland Institute of Medical Research (QIMR).
Dr Enda Byrne from QIMR said that coffee is the most popular beverage in the world and their study has shown there is a small genetic variant in the population that determines how people react to coffee and therefore explains why some people will consume coffee at higher levels and why others won’t drink it at all.
“Our study found coffee consumption is not only influenced by genes, but caffeine can also affect the expression of genes,” said Dr Byrne.
“With caffeine impacting gene expression, we believe that caffeine then influences chemical pathways in the body.
“We also found a link between caffeine genes and other complex conditions, such as hypertension and Parkinson’s disease.
“Our study showed there were changes in the expression of genes previously linked to Parkinson’s disease after exposure to caffeine. This follows previous studies that have shown caffeine to be protective against Parkinson’s disease.
“While this finding relates directly to coffee consumption, it provides another small piece of the puzzle and could lead to further discoveries around the affect of caffeine on a range of complex disorders,” Dr Byrne added.
Love and hate for coffee is all in people’s genes
ZEENEWS.com - A gene plays a role in influencing how much coffee people drink, according researchers from the Queensland Institute of Medical Research (QIMR).
Dr Enda Byrne from QIMR said that coffee is the most popular beverage in the world and their study has shown there is a small genetic variant in the population that determines how people react to coffee and therefore explains why some people will consume coffee at higher levels and why others won’t drink it at all.
“Our study found coffee consumption is not only influenced by genes, but caffeine can also affect the expression of genes,” said Dr Byrne.
“With caffeine impacting gene expression, we believe that caffeine then influences chemical pathways in the body.
“We also found a link between caffeine genes and other complex conditions, such as hypertension and Parkinson’s disease.
“Our study showed there were changes in the expression of genes previously linked to Parkinson’s disease after exposure to caffeine. This follows previous studies that have shown caffeine to be protective against Parkinson’s disease.
“While this finding relates directly to coffee consumption, it provides another small piece of the puzzle and could lead to further discoveries around the affect of caffeine on a range of complex disorders,” Dr Byrne added.
Curcumin shows promise in Parkinson's disease
Copied from The Northwest Parkinson’s Foundation Weekly News Update
Deborah Mitchell
examiner.com - Although it’s premature to start taking curcumin to treat Parkinson’s disease, the popular culinary compound found in the spice turmeric has shown promise in battling the neurodegenerative disease. Approximately 1 million people in the United States have Parkinson’s disease, with 50,000 to 60,000 new cases diagnosed each year.
At Michigan State University, a group of researchers discovered that curcumin can help prevent proteins called alpha-synuclein from clumping. The process of clumping is the first step in Parkinson’s and other debilitating diseases.
Curcumin also has another benefit: when it binds to alpha-synuclein, it speeds up the reconfiguration rate of the protein, which helps prevent it from clumping with other proteins. These discoveries about curcumin and alpha-synuclein may lead scientists to identify drugs that can treat Parkinson’s and other diseases.
According to Lisa Lapidus, associate professor of physics and astronomy and a co-author of the study, “this kind of study showcases the technique of measuring reconfiguration and opens the door for developing drug treatments.”
The Michael J. Fox Foundation for Parkinson’s Research explains that alpha-synuclein “is a major constituent of Lewy bodies, protein clumps that are the pathological hallmark of PD.” Alpha-synuclein have been the target of much research in recent years, as evidence is pointing to their role in both the common form of Parkinson’s (sporadic) as well as the rare (familial) cases.
Treatments for Parkinson’s disease
Basically, Parkinson’s disease develops when about 60% to 80% of the brain cells that produce a chemical called dopamine are damaged. The result is a decline in the amount of dopamine, a neurotransmitter that is critical for smooth coordinated muscle movements.
Currently, medical treatments for Parkinson’s disease fall into two general categories: drugs and surgery. Most Parkinson’s drugs are taken to either temporarily boost dopamine levels or imitate the action of dopamine. These drugs, known a dopaminergics, can help reduce the symptoms of Parkinson’s disease, which include muscle rigidity, slowed movements, tremor, and problems with coordinated movements.
A surgical procedure called deep brain stimulation can be used to treat patients whose symptoms are not controlled sufficiently with medications. Deep brain stimulation involves implanting a neurostimulator that sends electrical stimulation to specific areas in the brain that control movement. Use of deep brain stimulation has largely replaced other surgical options for Parkinson’s disease.
For now, Lapidus has noted curcumin won’t be on the treatment list for Parkinson’s disease in the near future. However, the study may lead the way to new treatments or a disease for which there are few options.
http://www.examiner.com/holistic-health-in-wilmington/curcumin-shows-promise-parkinson-s-disease
Mediterranean diet 'halves risk of Parkinson's disease'
Copied from The Northwest Parkinson’s Foundation Weekly Newsletter
PAT HAGAN
Mail Online - A Mediterranean-style diet rich in fruit, vegetables and fish can almost halve the risk of Parkinson's disease, according to new research.
The study revealed healthy eating habits slashed the risk of the incurable brain disorder by up to 46 per cent.
The findings, published in the European Journal of Neurology, support earlier studies suggesting diet could have a key role to play in preventing a disease which affects 120,000 people in the UK.
Although it's not clear why certain foods might have a protective effect, some research suggests Parkinson's disease may be more likely to occur when cells in the body undergo a damaging process called oxidative stress.
This is where harmful substances get into the body, usually through poor diet, and attack healthy cells in much the same way as rust rots a car.
Fruit, vegetables, fish and pulses all contain high levels of antioxidants, which can help to block this process.
Around 10,000 new cases of Parkinson's disease are diagnosed every year in the UK.
Among the elderly, the risk of developing the disorder increases sharply. It affects about five in every 1,000 people in their 60s but 40 in every 1,000 in their 80s.
It develops when cells in the brain that control movement die off. The main symptoms include shaking, muscle stiffness and slowness of movement and many sufferers eventually find it difficult to walk, talk, swallow or write.
Although there is no cure, there are drugs to control the severity of the symptoms by compensating for the lack of dopamine - a chemical that acts as a 'signal agent' between the parts of the brain involved in movement and coordination.
In the latest study, researchers at the University of Tokyo assessed the eating habits of 249 newly-diagnosed Parkinson's patients and compared them with 368 healthy volunteers.
They split them into three groups. 'Healthy' diets were dominated by fresh fruit, vegetables, fish, pulses, mushrooms and seaweed, 'Western' diets, featuring higher levels of red and processed meat and foods high in animal fats and - 'Light Meals' - roughly half way between the two.
The results showed those in the 'Healthy diet' group who ate the highest amounts of plant foods and fish were nearly half as likely to get Parkinson's disease as those who ate the least.
Meanwhile, neither of the other two diets had any protective effect.
In a report on their findings the researchers said: 'A dietary pattern consisting of high intakes of vegetables, fruits and fish may be associated with a decreased risk of Parkinson's disease.'
http://www.dailymail.co.uk/health/article-2088322/Mediterranean-diet-halves-risk-Parkinsons-disease.html?ito=feeds-newsxml
Note by John Pepper:
My website is aimed at people with Parkinson’s Disease, so it is a bit late to find out that we should have eaten this or that. However, it is interesting to learn these things, so that our children and loved-ones can gain from this information.
We have all been bombarded with the news that Smoking is Dangerous to our Health, but that has not persuaded everybody to stop smoking. Likewise, this message is not going to make more people eat a diet of fruit, vegetables and fish. Most of us will continue to eat the way they always have done. When they get Parkinson’s Disease, they tend to say, “Woe is me”.
However, I am an optimist, and I do believe that it is never too late to change our habits, and changing our diet sound a good idea to me, even though I already have Parkinson’s!
Fasting Once A Week ‘Helps Beat Alzheimer's And Parkinson's'
Kyrsty Hazell
Copied from The Northwest Parkinson’s Foundation Weekly News Update
The Huffington Post UK - Starving yourself once or twice a week could help protect the brain against degenerative diseases such as Alzheimer’s and Parkinson’s, claim a group scientists.
Researchers from the National Institute on Ageing discovered that not eating at all for one or two days a week not only improved the chances of avoiding dementia later in life, but could also be the key to a longer life as fasting increased the lifespan of lab rats and mice by 40%.
Scientists have known for some time that a low-calorie diet is a recipe for a healthier life. However the recent research suggests that cutting down to around 500 calories for one or two days a week also significantly slows the onset of brain diseases.
Experts believe that this is down to chemical messengers in the brain being "boosted" when calorie intake is restricted.
Professor Mark Mattson, head of the Institute’s laboratory of neurosciences, said in a statement: "Reducing your calorie intake could help your brain, but doing so by cutting your intake of food is not likely to be the best method of triggering this protection.
"It is likely to be better to go on intermittent bouts of fasting, in which you eat hardly anything at all, and then have periods when you eat as much as you want."
Despite these findings, dementia charity Alzheimer’s Society disagree with them, telling The Huffington Post: "We would not recommend people fast regularly.
"The best way to cut down your chances of developing dementia is to combine a balanced diet with regular exercise, not smoking, and getting your blood pressure and cholesterol regularly checked.”
Dr Kieran Breen, Director of Research at Parkinson’s UK, added to this, telling The Huffington Post: "This new research is interesting, and understanding how restricting food intake affects how the body responds to stress and illness could one day help us develop better treatments for a whole range of different conditions.
"But 'fasting' can be dangerous especially for vulnerable people with long-term health conditions like Parkinson's - so this won't be a new treatment or a cure for the condition."
But is fasting ever healthy? Although fasting has been practiced for thousands of years, the question is still a subject of much medical debate.
While some do it for religious reasons and others as a means of detoxing, many nutritionists warn that it's never a good tool for long-term weight-loss.
"The appeal is that fasting is quick, but it is quick fluid loss, not substantial weight loss," says Madelyn Fernstrom from University of Pittsburgh Medical Center's Weight Loss Management Center.
"If it's easy off, it will come back quickly as soon as you start eating normally again."
http://www.huffingtonpost.co.uk/2012/02/20/fasting-once-a-week-helps_n_1288585.html
Note by John Pepper:
I don’t know why I am sending this item, as we all have Pd and are not interested in ‘how to avoid getting it’. It did occur to me that you might have other reasons for knowing this!
John
Diet - What and When?
Hi, My name is John Pepper.
Are you aware that, what and when you eat can make a big difference to how successful you are in dealing with your Parkinson’s disease?
What should you avoid eating?
When should you eat and when should you take your medication?
Does it make any difference, when and what you eat?
Why does it make a difference?
When you were diagnosed:
1. Were you made aware of what you should or should not eat?
2. When you should eat?
3. When you should take your medication?
If not, then why not?
I am the author of, ‘Reverse Parkinson’s Disease’. I managed to reverse my Parkinson’s disease, to the extent that nobody would ever know I still have Parkinson’s disease.
If nobody would ever know I still have Parkinson’s disease, then why do I not claim to be CURED?
Not only would that not be true, it would almost definitely stop all future funding for the search for a cure for Parkinson’s disease, if what I claimed was found to be true. None of us wants that, unless it was true.
How do I know that I am not cured, if I look so healthy?
I tried, on three different occasions, before 2002, to stop taking my Parkinson’s medication. Each time I tried, I experienced an unacceptable return of the symptoms, within six weeks.
Since stopping having to take any Parkinson’s medication, I also had to stop my exercise regimen - due to injuries and other health problems – only to experience the same return of my symptoms to that unacceptable level.
Did eating the wrong food cause me any problems?
Yes! Because I had not been told that:
1. My medication could cause hypertension, and consequently, I should have avoided eating certain types of food! If you Google Tyramine, you will find the foods to avoid if you take MAO-b inhibitors.
2. I should have been told to regularly check my blood pressure?
3. When I started taking L-Dopa medication, I was not told to not eat grapefruit! I was not told to take that medication at least one hour before eating or one hour after eating!
My blood pressure soared up to the incredible level of 260/190. That could have killed me, or even worse, given me a stroke, which might have left me crippled for life, or even brain damaged. However, because I was in the habit of taking my own blood pressure regularly, It is possible that I might well have got a false reading on my home machine. Because the reading was so high, I tested it twice, and got the same result; but whether that reading was accurate or not, it was obviously very high.
I also suffered a blocked bowel, when my wife and I went on a high protein diet. This put me in hospital, after the first day of taking that diet. I was not to know that this diet is very bad for someone taking an MAO-b inhibitor, and it would not have been reasonable to have expected the neurologist to have warned me against this possibility!
Read what foods to avoid, if you take the medication I took.
We have to assume that all neurologists should know what we should or should not eat, while we take the medication they prescribe. We should therefore expect to be told these things.
Is there anything in my book about which the medical profession should not, or could not be expected, to know?
No!
Then why are Parkinson’s disease sufferers not being told about all this, or was I just unlucky?
Does the news of new developments in medicine not get passed on to the medical profession, on a regular basis, or is it up to the busy doctors to keep up-to-date on all the new medications and their possible side effects, and what foodstuffs to avoid? We have to assume that the drug companies tell the doctors all about the way their medications work and the possible side effects.
So! Where does this problem arise?
Why has my news not been investigated, over the past nine years, since my book first hit the market? Why did I find it necessary to write a book, in order to bring this to everybody’s attention? I was naive enough to think that my recovery from Parkinson’s disease would have been good news to the medical profession; but sadly, it was not. This should have been expected! Medicine is a very conservative profession. A single incidence like this would normally be expected to be viewed with suspicion, unless it started happening to lots of people.
Would it be reasonable to assume that this may not be good news to the pharmaceutical industry, some of whom have been made directly aware of what has happened to me?
Smart Eating
John Pepper here,
I'm going to give you a brief description of eating smart, when you have Parkinson's disease. Like so many other health problems you might experience, Pd is made infinitely better with smart eating.
How smart is your eating?
What and when you eat can make a big difference to how successful you are in dealing with your Parkinson’s disease?
If you take any medication containing levodopa:
Protein in the gut competes for levodopa. That means that if you have any protein in your gut, when you take any medication containing levodopa, the protein will compete for that levodopa and much, if not all of that levodopa will be utilized in the gut and not get to the brain, where it is needed. Sometimes doctors increase the dosage of the levodopa to counteract this problem instead of persuading the patient to alter the time he/she eats, either before or after taking the medication. It is bandied about that food needs three quarters of an hour to get out of the stomach, but I would think that an hour would be safer, if not more. You are taking the medication to increase the dopamine in the brain, and if none of it gets into the brain then you are just throwing away a lot of money and you are not getting the benefit of that medication.
To find out what foods contain protein you should Google, "Food containing Protein". That will give you a list of all the foodstuffs involved. You would be amazed at how many breakfast foods contain protein!
I have heard patients say that they cannot wait for an hour before eating, either before or after taking medication. Well, that is their choice! In order to make up for the loss of the levodopa in the stomach they will have to take a lot more medication, at added expense and increased occurrence of side effects. That is a foolish attitude to take. Either change the food you choose to eat or make some other plan!
There is one type of food you should not eat if you take levodopa medication. That is Grapefruit, either in liquid or solid form. Look up Google, "Grapefruit, Parkinson's disease" to find out why.
If you take Azilect, Eldepryl or Parkilyne:
These are MAO-b inhibitors: That means that they inhibit the natural breakdown of dopamine in the brain. Why would we want to break down and lose any dopamine, if we are short of it? That is a good question and the manufacturers have given us a medication to overcome the breakdown.
This should mean that you should be taking less or no levodopa, until these medications cease to inhibit the breakdown of dopamine in the brain. It should be the first medicine prescribed, but not being a doctor I am sure that many of them will give me reasons why they don't do this.
Are there any foods that we should not eat if we take any of these medicines? Yes. Because these medicines also stop the breakdown of Tyramine, which builds up in body and causes high blood pressure. we should avoid eating foods containing high levels of tyramine
What food contains high levels of tyramine? Google, "Tyramine, food" and get the full list. The main ones are: Warmed-up food, Mature Cheese, Over-ripe fruit, processed foods and Jerky (Dried meat).
I took Eldepryl for eight years and towards the end of those eight years, my blood pressure started rising to ridiculous heights. I had not been warned about this problem, with the result that my blood pressure reading on a visit to my doctor was 260/190. I should be dead! I was told by the specialist that the cause could only be medication related. (I think, having my list of medications, he knew a thing or two). I stopped taking all my medication, which was only one tablet per day for the Pd and two tablets per day for the blood pressure and the ectopic heart condition. I went for several months without those tablets and my blood pressure slowly came down, close to normal. Then I started to take the blood pressure tablets, one at a time, to see if it affected my blood pressure negatively. None of the blood pressure pills did, that left the eldepryl. I started taking them again and low and behold, the blood pressure started to climb again.
Why hadn't I been warned about this? Why did I put my life at risk even taking those pills? Had I gone to my neurologist he would probably have blamed the previous neurologist who first prescribed them, or said he thought he had told me. There was nothing I could have done about it.
When you were diagnosed:
1. Were you made aware of when you should eat?
2. Were you told when to take your medication, in relation to your food?
If your reply to either one or both of these questions was no, then you should ask your neurologist why not?
Did the medication cause any other health problems that I should have been made aware of?
YES! I also suffered a blocked bowel, when my wife and I went on a high protein diet. This put me in hospital, after the first day of taking that diet. I was not to know that this diet is very bad for someone taking an MAO-b inhibitor, but it may not have been reasonable to have expected the neurologist to have warned me against this possibility!
Is there anything relating to food, in my book, about which the medical profession should not, or could not be expected, to know?
Is there anything relating to food, in my book, about which the medical profession should not, or could not be expected, to know?
No!
Then why are Parkinson’s disease sufferers not being told about all this, or was I just unlucky?
Does the news of new developments in medicine not get passed on to the medical profession, on a regular basis, or is it up to the busy doctors to keep up-to-date on all the new medications and their possible side effects, and what foodstuffs to avoid? We have to assume that the drug companies tell the doctors all about the way their medications work and the possible side effects.
So! Where does this problem arise?
We have to assume that all neurologists should know what we should or should not eat, while we take the medication they prescribe. We should therefore expect to be told these things.
Why has my news not been investigated, over the past nine years, since my book first hit the market? Why did I find it necessary to write a book, in order to bring this to everybody’s attention? I was naive enough to think that my recovery from Parkinson’s disease would have been good news to the medical profession; but sadly, it was not. This should have been expected! Medicine is a very conservative profession. A single incidence like this would normally be expected to be viewed with suspicion, unless it started happening to lots of people. But there were unusual circumstances relating to my case, which may never have happened before!
Would it be reasonable to assume that this may not be good news to the pharmaceutical industry, some of whom have been made directly aware of what has happened to me?
To healthy eating,
John Pepper