Nutritional Treatments for Parkinson's Disease

First described in 1817 by Dr. James Parkinson, Parkinson’s disease (PD) is a term used to describe specific loss of motor function. Over 50,000 new cases of Parkinson’s are diagnosed each year [Source: NINDS]. This disease is characterized by four specific symptoms: tremors, rigidity, slow movements, and a loss of coordination and balance. Walking often becomes very slow, and patients often experience tremors in the hands, arms or face while at rest. Patients are at a high risk of falling due to the loss of balance and coordination, and muscle stiffness. The disease typically progresses with further deterioration of motor skills though medication may slow these effects. Doctors are now studying nutritional therapies for prevention and treatment of afflicted patients.

Nutritional approaches for treating Parkinson’s should not rest solely on vitamins. The diet must include fresh, organic fruits and vegetables and water. Artificial preservatives and ingredients will serve no benefit to brain health. Clinically, patients have more success treating symptoms early in the course of the illness. Later stages of the disease usually require more aggressive dosing and more time for results. Prevention should remain a focus. Eliminating excess toxins from the workplace and home, sound sleep and a healthy diet are integral to a healthy brain and prevention of chronic conditions.

Another area of major concern for Parkinson’s disease, along with many other chronic diseases, is toxin damage. Even as a developing fetus, we are exposed to all kinds of toxic insults. These can be in the form of pesticides, heavy metals, cleaning chemicals and pollution. In the past 100 years, toxins from various sources have dramatically increased while the nutritional value of the food we eat has substantially decreased. This is a costly combination that many experts believe is leading to chronic diseases including Parkinson’s, dementia and autism [Source: Etminan].