Recent medical studies have proven that enjoying a diet which happens to be better in proteins is definitely an excellent section of remedy for patients with Parkinson’s disease. Anumantha Kanthasamy, professor of biomedical sciences at the ISU school of Veterinary Medicine, has been working on this concept regarding the disease, and believes that proteins could perhaps be considered a section of the cure.
The research that Kanthasamy has completed shows that there may be a definite insufficient dopamine, a chemical in the brain, in Parkinson’s patients. This research also shows that there may be a specific proteins (protein kinase-C) that kills the mind tissues that generate dopamine. it could perhaps be proposed that patients be on the low-protein diet. They nonetheless will need proteins in purchase to survive, however they need to make particular which they are following a doctor-recommended diet and enjoying the suitable proteins.
Getting the proteins You will need from Your Diet
There undoubtedly are a choice of methods that Parkinson’s patients can obtain the proteins which they will need in their diets with no obtaining too much. you can get a huge amount of delectable dietary sources, too as a choice of proteins supplements, this kind of as fluid and powdered supplements.
Protein in Meat, Poultry and bass – Lean red-colored meat, white meat poultry and bass are all excellent resources of protein, too as a choice of other vitamins and vitamins and minerals that are necessary regarding renal care. In fact, these foods undoubtedly are a handful of of the richest resources of proteins that you may be in a position to find.
Turkey requires 28 grams of proteins per hundred gram serving, and lean beef requires twenty five grams of protein. A delectable cod fillet has 22 grams of proteins per hundred gram serving, and good old tuna in essential oil requires 26 grams of protein.
Proteins from Nuts and Seeds – this could be still another terrific way for vegetarians with renal troubles to obtain the proteins which they will need in their diets. Nuts are filled with protein, and as lengthy when you are not allergic to nuts, they ought to be included into your renal attention diet. Some tasty, protein-rich nuts are cashews, peanuts, pumpkin seeds, almonds and sunflower seeds. Also, hemp seed is a superb way to obtain proteins and it is also total of antioxidants, vitamins too as other nutrients.
Proteins from Grains – you can get a huge amount of delectable foods that you may be in a position to make from grains that are better in protein, and these foods could perhaps be vegetarian or with meat included. just between the extra desired grains which happens to be quite protein-rich is brown rice, which goes superb with a huge amount of several meats too as other foods. Barley is also a high-protein grain that ought to be considered a section of the renal attention diet, and when additional to home made chicken soup, the number proteins that you receive is within most conditions as a great offer as doubled.
Protein products – Parkinson’s patients who are not obtaining sufficient proteins from dietary resources can use any number of the terrific proteins products that are available. you can get fluid products that could work as food replacements and powdered products that could perhaps be included into shakes too as other recipes. only one desired proteins supplementation is Profect, by Protica. This supplementation provides twenty five grams of proteins and has only one hundred calories from fat per 2.9 fluid ounce serving.
Parkinson’s and Protein: A condition Study
Sam was diagnosed with Parkinson’s disease a number of years ago. So far, his medications have kept his signs or symptoms pretty at bay, but he’s concerned. he’s unbelievably fascinated with watching any and all developments regarding the research because of this disease. He also enjoys reading about Michael J. Fox as he deals while using disease himself. Sam performs with his medical doctor and nutritionist for just about any food program that keeps him as wholesome as achievable and also keeps his medications working properly. For instance, he has realized to time his largest proteins foods for right after his medications are employed to make sure which they in most conditions do not interfere owning only one another.
In inclusion to good nourishment which happens to be properly timed, Sam is being encouraged to obtain actual exercise and make an effort to continue to be as active as possible. He has also joined a support special event to make sure that he can continue to be good and focused.
Another point that he’s title to be executing is adding Profect, a proteins supplementation from Protica, into his diet, each as a between-meal snack and occasionally just just before a meal. it could perhaps be easy-to-consume and arrives within a choice of flavors to make sure that he can move them near to as he needs. The benefit of Protica could perhaps be the ability to mix it with other foods or beverages if only one is wishing for to.
Sam will keep monitor of his wellness and keep monitor of for signs or symptoms that his signs or symptoms are returning or progressing. He will go regarding the medical doctor at regular intervals to make sure that he can keep his strength and his wellness at the degree that it could perhaps be at this point. He discusses tips and wellness hints with his support special event and waits hopefully for just about any treatment and even a better remedy plan.
Showing posts with label movement disorders. Show all posts
Showing posts with label movement disorders. Show all posts
Tuesday, October 19, 2010
Sunday, October 10, 2010
Parkinson's Disease Nutritional Supplements
Parkinson's disease is a progressive neurological disease that affects nearly 1 million people in the U.S., according to the Parkinson's Disease Foundation. People affected by the disease may experience stiffness in the limbs, tremor, difficulty moving and impaired balance and coordination. Parkinson's disease occurs when cells that produce the a neurotransmitter called dopamine, start to die. As a result, dopamine levels in the brain fall, which in turn leads to movement and coordination problems. There is no cure for Parkinson's disease but it can be managed with medication. Nutritional supplements may also play a role in Parkinson's disease management; however research findings are somewhat inconclusive. Always check with your doctor before taking supplements.
Coenzyme Q10
Coenzyme Q10 is an antioxidant that plays an important role in energy production. It occurs naturally in every cell of the body. It plays a particularly important for the mitochondrial bodies found in every cell as mitochondria are responsible for converting food into energy. According to the charity, Parkinson's UK, people with Parkinson's disease have less coenzyme Q10 in their cells than people who don't have the condition. They also have impaired mitochondrial function, which leads to an increase in free radicals, which cause cell damage. Since coenzyme Q10 is an antioxidant, it can neutralize free-radical damage. Coenzyme Q10 is found in small quantities in some foods, though Parkinson's UK notes that taking a coenzyme Q10 supplement is a more effective way of obtaining the antioxidant.
Creatine
Creatine is an antioxidant that improves mitochondrial function and helps protect brain cells from free-radical damage. Creatine has been shown to prevent the loss dopamine-producing brain cells in a mouse model of Parkinson's disease. The benefit to humans has not been conclusively proved. In 2007, scientists at Rush University Medical Center initiated a clinical trial to determine whether taking a creatine supplement can slow disease progression, reports Medical News Today. According to Rush University Medical Center, the study is expected to last for at least five years to accurately determine creatine's effect on disease progression.
Vitamins
According to Medical News Today, a study published in "The Lancet Neurology" in 2005, vitamin E may reduce the risk the of developing Parkinson's disease. Lead author, Dr. Mayhar Etminan from the Royal Victoria Hospital in Quebec, says that the benefits noted during the study were confined to vitamin E obtained through the diet. Dr. Etminan said that no definitive conclusions could be made as to whether vitamin E supplements would have the same benefit. Earlier research, published in 1991 in the "Annals of Neurology," found that administering a high dose of vitamins E and C to patients with Parkinson's delayed disease progression.
by Charlotte Waterworth
Coenzyme Q10
Coenzyme Q10 is an antioxidant that plays an important role in energy production. It occurs naturally in every cell of the body. It plays a particularly important for the mitochondrial bodies found in every cell as mitochondria are responsible for converting food into energy. According to the charity, Parkinson's UK, people with Parkinson's disease have less coenzyme Q10 in their cells than people who don't have the condition. They also have impaired mitochondrial function, which leads to an increase in free radicals, which cause cell damage. Since coenzyme Q10 is an antioxidant, it can neutralize free-radical damage. Coenzyme Q10 is found in small quantities in some foods, though Parkinson's UK notes that taking a coenzyme Q10 supplement is a more effective way of obtaining the antioxidant.
Creatine
Creatine is an antioxidant that improves mitochondrial function and helps protect brain cells from free-radical damage. Creatine has been shown to prevent the loss dopamine-producing brain cells in a mouse model of Parkinson's disease. The benefit to humans has not been conclusively proved. In 2007, scientists at Rush University Medical Center initiated a clinical trial to determine whether taking a creatine supplement can slow disease progression, reports Medical News Today. According to Rush University Medical Center, the study is expected to last for at least five years to accurately determine creatine's effect on disease progression.
Vitamins
According to Medical News Today, a study published in "The Lancet Neurology" in 2005, vitamin E may reduce the risk the of developing Parkinson's disease. Lead author, Dr. Mayhar Etminan from the Royal Victoria Hospital in Quebec, says that the benefits noted during the study were confined to vitamin E obtained through the diet. Dr. Etminan said that no definitive conclusions could be made as to whether vitamin E supplements would have the same benefit. Earlier research, published in 1991 in the "Annals of Neurology," found that administering a high dose of vitamins E and C to patients with Parkinson's delayed disease progression.
by Charlotte Waterworth
Sunday, September 12, 2010
Parkinson's Disease Genetic Link That Implicates the Immune System
Hunt throughout the human genome for variants associated with common, late-onset Parkinson's disease has revealed a new genetic link that implicates the immune system.
The long-term study involved a global consortium, including Johns Hopkins researchers from the Center for Inherited Disease Research (CIDR) who performed genome-wide association studies on more than 4,000 DNA samples — half from unrelated patients with Parkinson's and half from healthy "controls." The team confirmed that a gene in the human leukocyte antigen (HLA) region was strongly linked with Parkinson's disease; this region contains a large number of genes related to immune system function.
The new data bolsters previous studies that hinted about a role for infections, inflammation and autoimmunity in Parkinson's disease. This genetic finding demonstrates that inflammation isn't simply a result of having Parkinson's disease, but somehow is involved as a player in its origin.
"This is an exciting finding from a genome-wide association study (GWAS) which is completely hypothesis-independent and bias-free, based solely on looking at the whole genome and finding out what genes might be related to Parkinson's," says Kimberly Doheny.
It was long believed that common, late-onset Parkinson's had no genetic components — that environmental factors were the exclusive cause. Since genes were first implicated almost two decades ago, Parkinson's has proven itself a "tough nut to crack," Doheny says, adding that a handful of GWAS done prior to this one revealed nothing new other than to confirm genes that previously had been found to confer risk.
Setting this GWAS study apart, Doheny says, was the investigators' meticulous choosing of patients and care of the DNA samples tested. The study's principal investigator Haydeh Payami describes CIDR's contribution as "huge."
It took 18 years to build the study, according to Payami, at whose insistence the collection of DNA and clinical information was standardized using the most rigorous research criteria. Patients from whom samples were taken were tracked for at least a dozen years after their initial diagnoses to assure that they indeed had Parkinson's, Payami adds, explaining that about 20 percent of Parkinson's disease patients' diagnoses are actually misdiagnoses.
A neurodegenerative disease affecting between 1 and 2 percent of people over the age of 65, Parkinson's disease can be difficult to diagnose as no definitive test exists. Its symptoms, which include tremors, sluggish movement, muscle stiffness and difficulty with balance, can be caused by many other things, including other neurological disorders, toxins and even medications.
The GWAS itself took about four months, Doheny says, and cost about $400 per sample tested; whole-genome sequencing costs about $10,000 per sample.
Since 1996, CIDR has provided high-quality genotyping services and statistical genetics consultation to gene hunters: researchers who are working to discover genes that contribute to common diseases by ferreting out variants in the genome. Its role in the Parkinson's study was to assure that the genotyping dataset was of high quality, that data cleaning was done appropriately and that association analysis was stringent.
"We now have another window into what may be going on in Parkinson's," Payami says. "This finding anchors the idea of immune system involvem
The long-term study involved a global consortium, including Johns Hopkins researchers from the Center for Inherited Disease Research (CIDR) who performed genome-wide association studies on more than 4,000 DNA samples — half from unrelated patients with Parkinson's and half from healthy "controls." The team confirmed that a gene in the human leukocyte antigen (HLA) region was strongly linked with Parkinson's disease; this region contains a large number of genes related to immune system function.
The new data bolsters previous studies that hinted about a role for infections, inflammation and autoimmunity in Parkinson's disease. This genetic finding demonstrates that inflammation isn't simply a result of having Parkinson's disease, but somehow is involved as a player in its origin.
"This is an exciting finding from a genome-wide association study (GWAS) which is completely hypothesis-independent and bias-free, based solely on looking at the whole genome and finding out what genes might be related to Parkinson's," says Kimberly Doheny.
It was long believed that common, late-onset Parkinson's had no genetic components — that environmental factors were the exclusive cause. Since genes were first implicated almost two decades ago, Parkinson's has proven itself a "tough nut to crack," Doheny says, adding that a handful of GWAS done prior to this one revealed nothing new other than to confirm genes that previously had been found to confer risk.
Setting this GWAS study apart, Doheny says, was the investigators' meticulous choosing of patients and care of the DNA samples tested. The study's principal investigator Haydeh Payami describes CIDR's contribution as "huge."
It took 18 years to build the study, according to Payami, at whose insistence the collection of DNA and clinical information was standardized using the most rigorous research criteria. Patients from whom samples were taken were tracked for at least a dozen years after their initial diagnoses to assure that they indeed had Parkinson's, Payami adds, explaining that about 20 percent of Parkinson's disease patients' diagnoses are actually misdiagnoses.
A neurodegenerative disease affecting between 1 and 2 percent of people over the age of 65, Parkinson's disease can be difficult to diagnose as no definitive test exists. Its symptoms, which include tremors, sluggish movement, muscle stiffness and difficulty with balance, can be caused by many other things, including other neurological disorders, toxins and even medications.
The GWAS itself took about four months, Doheny says, and cost about $400 per sample tested; whole-genome sequencing costs about $10,000 per sample.
Since 1996, CIDR has provided high-quality genotyping services and statistical genetics consultation to gene hunters: researchers who are working to discover genes that contribute to common diseases by ferreting out variants in the genome. Its role in the Parkinson's study was to assure that the genotyping dataset was of high quality, that data cleaning was done appropriately and that association analysis was stringent.
"We now have another window into what may be going on in Parkinson's," Payami says. "This finding anchors the idea of immune system involvem
Thursday, August 12, 2010
Parkinson's Disease & Good Nutrition
While there is no special diet required for Parkinson's disease, eating well is extremely beneficial. A well balanced diet makes the body work more efficiently as well as helps medications for Parkinson's work properly. What follows are basic guides to eating well and managing symptoms of Parkinson's. To ensure your body and Parkinson's disease medications function properly, speak to your doctor and/or registered dietitian for an in depth, tailored nutrition plan.
Good Nutrition Practices for Managing Parkinson's Disease
* Eat high fiber foods. Vegetables, wholegrain foods, nuts, seeds, fava beans, and fruit will manage constipation problems as well as manage weight, and control blood sugar levels.
* Consume broad beans. Broad beans, or fava beans, contain Ldopa, which is used as a drug for the treatment of Parkinson's disease and may help in maximizing the effects of Parkinson's disease medications.
* Eat foods that are low in cholesterol and saturated fats.
* Drink at least eight 8 oz. glasses of water daily.
* Reduce and moderate the intake of sodium.
* Eat foods rich in antioxidants such as berries, prunes, barley, oregano, and kale.
* Daily intake of 10001500 mg of calcium can reduce the risk of osteoporosis.
* Ingest easy to swallow foods such as well cooked vegetables, soup, yogurt, pureed fruit, rice, and casseroles.
* Avoid caffeine and alcohol as these substances can aggravate constipation.
* Avoid high protein foods. Certain meats and other high protein foods may hinder the body's ability to absorb levodopa (a synthetic substance used in the treatment of Parkinson's disease).
* Eat meals at the same time every day.
Too Tired to Eat Tips
Parkinson's disease along with certain medication side effects may cause you to feel to worn down to eat at all, let alone eat nutritionally. Follow the suggestions below when you find yourself too tired to eat.
* Plan periods of rest before meals to restore your energy.
* Ask family, friends, or caregivers to prepare meals so you can save your strength for eating.
* Assistance with Speech
* Choose foods that are easy to prepare.
* Participate in your local Meals on Wheels Program.
* Snack on healthy foods throughout the day such as fresh fruit, vegetables, crackers, and cereals.
* Store extra meal portions in the freezer and defrost them when you are feeling too tired to prepare a meal.
* Eat larger portions early in the day so you have lasting energy into the evening.
Parkinson's Disease and Controlling Nausea
The following suggestions can help relieve nausea. If these techniques do not help you control nausea associated to Parkinson’s disease, consult your doctor.
* Drink liquids between meals rather than during meals. Drink slowly.
* Drink ice cold sugary or clear liquids. Sugary drinks may relieve an upset stomach.
* Avoid acidic juices such as grapefruit and orange juices as they may worsen nausea.
* Avoid greasy or sweet foods.
* Eat light, bland foods especially when your stomach is uneasy.
* Eat slowly, chewing food completely.
* Do not mix hot food with cold food.
* To avoid getting nauseated from the smell of hot foods, eat foods that are cold or at room temperature.
* Eat small meals frequently throughout the day.
* Avoid heavy activities after eating as such movement may trigger or worsen nausea.
* Rest after eating, keeping your head elevated.
* Try to eat food even when you feel nauseated.
* Keep light, bland snacks next to your bed in case you wake up feeling nauseated.
Parkinson's Medications & Meals
Treatment of Parkinson's disease includes taking medications that restore the brain chemical dopamine. While taking drugs are necessary to improve Parkinson's symptoms, they also may cause side effects, react to certain foods, or not be absorbed adequately into the body through the stomach. The following suggestions may reduce side effects and help the body absorb the medication so it can work properly.
* Take medication 1520 minutes before meals to assure more predictable absorption.
* Divide medication into smaller portions so that the pills are easier to digest.
* Taking medication with food may reduce nausea. But it consider that different food causes the stomach to empty at different rates, which means that the time taken for the medication to absorb into the gut may vary. While you're waiting for your medication to absorb completely, you may experience Parkinson's symptoms.
* Avoid high protein foods as they interfere with certain levodopa absorption such as found with Sinemet and Madopar.
* If you are going to eat foods with a lot of protein, plan to eat the meal late in the day when a slow response to medication is not as important as it is during other times.
* Take medication with 58 oz. of water to help the body absorb the medication faster.
Relief from Thirst/Dry Mouth
Common Parkinson's disease medications may cause thirst and dry mouth. To relieve these side effects follow the suggestions below:
* Suck on candy or popsicles to help increase saliva and moisten your mouth.
* Drink plenty of water (at least eight 8 oz. glasses). If you have heart problems and must limit your fluids, consult your doctor for the proper amount of water per day.
* Eat something cold and sour such as sherbet or lemon ice before a meal to help prevent dry mouth.
* Sip a drink while you eat to moisten food and help the mouth swallow food.
* Add sauces to your meals to soften food. Gravy, broth, yogurt, or salsa can be added to many recipes and will enhance the flavor of foods.
* Drink smoothies, purees, thickened juices, or blended soups.
* Talk to your doctor about any food specific issues related to your medications. For example, meals high in protein may interfere with the absorption of levodopa. So if you use levodopa, you may need to adjust the amount of protein in your diet.
* Cut back on diuretics, especially caffeine and alcohol which can leave your mouth dry.
* Don't use mouthwash that contains alcohol. Instead, reach into your spice rack for alternatives to mouthwash and remedies for bad breath. Fennel, rosemary, mint, and aniseed can be combined with water to create a refreshing mouthwash.
* Resent studies suggest that chewing gum not only increases mouth secretion, but also improves swallowing frequency and latency. Try chewing gum before a meal to stimulate secretion glands.
* Ask your doctor to recommend an artificial saliva product.
Overcoming Swallowing Problems Caused by Parkinson's
Parkinson's disease can cause someone to lose control of their throat and mouth muscles, making chewing and swallowing very difficult. People with Parkinson's disease are at risk of aspiration and pneumonia because of swallowing problems. There are dietary changes that can be made and swallowing techniques that can be practiced to ease swallowing problems. Contact your doctor if you are having problems swallowing. Your doctor will recommend a speech pathologist to examine your swallowing abilities and evaluate your aspiration risk. In the meantime here are some tips to make swallowing easier.
* Eat slowly.
* Suck on popsicles, ice chips.
* Avoid foods that stick to the inside of the mouth such as tomato skins, flaky biscuits, bran flakes, and dry mashed potatoes.
* Avoid crumbly, stringy, and dry foods.
* Softened foods such as yogurt, jelly, custard, sauces, and soups are easier to swallow. Try these individually or mix some into dry foods to make eating easier.
* Eat small portions frequently throughout the day. Do not place more than ½ teaspoon of food in your mouth at once. Try eating the portions while sipping a drink to keep the food and your mouth moist.
* Chewing gum will exercise the jaw muscles while also improving swallowing abilities.
* Position your body so chewing and swallowing is more convenient. Sit upright, tilting your head forward slightly, and remain in this position for 15 minutes after eating.
* Try to keep conversation to a minimum.
* Focus on the task at hand. Often awareness of the process of eating and drinking can assist the muscles in clearing the mouth and throat. Concentrate on swallowing frequently.
* Try to eat one texture at a time. Liquid with solids in it is often more difficult to swallow.
* Enjoy your food. Relax and focus your attention on enjoying the aromas and flavors of your food.
* Swallow two or three times per bite or sip.
* When food or liquid gets caught in your throat, clear your throat or cough gently then swallow again before taking another breath. Repeat if necessary.
Any body will benefit from eating a well balance, nutritious diet. People living with Parkinson's disease are obviously no exception. But having Parkinson's means paying a little more attention to what it is you are eating to gain as much benefit as possible.
A healthy diet not only gives us more energy but helps our bodies to work more efficiently. This is vital for those living with Parkinson's disease. Making smart diet decisions may even slow onset progression.
Good Nutrition Practices for Managing Parkinson's Disease
* Eat high fiber foods. Vegetables, wholegrain foods, nuts, seeds, fava beans, and fruit will manage constipation problems as well as manage weight, and control blood sugar levels.
* Consume broad beans. Broad beans, or fava beans, contain Ldopa, which is used as a drug for the treatment of Parkinson's disease and may help in maximizing the effects of Parkinson's disease medications.
* Eat foods that are low in cholesterol and saturated fats.
* Drink at least eight 8 oz. glasses of water daily.
* Reduce and moderate the intake of sodium.
* Eat foods rich in antioxidants such as berries, prunes, barley, oregano, and kale.
* Daily intake of 10001500 mg of calcium can reduce the risk of osteoporosis.
* Ingest easy to swallow foods such as well cooked vegetables, soup, yogurt, pureed fruit, rice, and casseroles.
* Avoid caffeine and alcohol as these substances can aggravate constipation.
* Avoid high protein foods. Certain meats and other high protein foods may hinder the body's ability to absorb levodopa (a synthetic substance used in the treatment of Parkinson's disease).
* Eat meals at the same time every day.
Too Tired to Eat Tips
Parkinson's disease along with certain medication side effects may cause you to feel to worn down to eat at all, let alone eat nutritionally. Follow the suggestions below when you find yourself too tired to eat.
* Plan periods of rest before meals to restore your energy.
* Ask family, friends, or caregivers to prepare meals so you can save your strength for eating.
* Assistance with Speech
* Choose foods that are easy to prepare.
* Participate in your local Meals on Wheels Program.
* Snack on healthy foods throughout the day such as fresh fruit, vegetables, crackers, and cereals.
* Store extra meal portions in the freezer and defrost them when you are feeling too tired to prepare a meal.
* Eat larger portions early in the day so you have lasting energy into the evening.
Parkinson's Disease and Controlling Nausea
The following suggestions can help relieve nausea. If these techniques do not help you control nausea associated to Parkinson’s disease, consult your doctor.
* Drink liquids between meals rather than during meals. Drink slowly.
* Drink ice cold sugary or clear liquids. Sugary drinks may relieve an upset stomach.
* Avoid acidic juices such as grapefruit and orange juices as they may worsen nausea.
* Avoid greasy or sweet foods.
* Eat light, bland foods especially when your stomach is uneasy.
* Eat slowly, chewing food completely.
* Do not mix hot food with cold food.
* To avoid getting nauseated from the smell of hot foods, eat foods that are cold or at room temperature.
* Eat small meals frequently throughout the day.
* Avoid heavy activities after eating as such movement may trigger or worsen nausea.
* Rest after eating, keeping your head elevated.
* Try to eat food even when you feel nauseated.
* Keep light, bland snacks next to your bed in case you wake up feeling nauseated.
Parkinson's Medications & Meals
Treatment of Parkinson's disease includes taking medications that restore the brain chemical dopamine. While taking drugs are necessary to improve Parkinson's symptoms, they also may cause side effects, react to certain foods, or not be absorbed adequately into the body through the stomach. The following suggestions may reduce side effects and help the body absorb the medication so it can work properly.
* Take medication 1520 minutes before meals to assure more predictable absorption.
* Divide medication into smaller portions so that the pills are easier to digest.
* Taking medication with food may reduce nausea. But it consider that different food causes the stomach to empty at different rates, which means that the time taken for the medication to absorb into the gut may vary. While you're waiting for your medication to absorb completely, you may experience Parkinson's symptoms.
* Avoid high protein foods as they interfere with certain levodopa absorption such as found with Sinemet and Madopar.
* If you are going to eat foods with a lot of protein, plan to eat the meal late in the day when a slow response to medication is not as important as it is during other times.
* Take medication with 58 oz. of water to help the body absorb the medication faster.
Relief from Thirst/Dry Mouth
Common Parkinson's disease medications may cause thirst and dry mouth. To relieve these side effects follow the suggestions below:
* Suck on candy or popsicles to help increase saliva and moisten your mouth.
* Drink plenty of water (at least eight 8 oz. glasses). If you have heart problems and must limit your fluids, consult your doctor for the proper amount of water per day.
* Eat something cold and sour such as sherbet or lemon ice before a meal to help prevent dry mouth.
* Sip a drink while you eat to moisten food and help the mouth swallow food.
* Add sauces to your meals to soften food. Gravy, broth, yogurt, or salsa can be added to many recipes and will enhance the flavor of foods.
* Drink smoothies, purees, thickened juices, or blended soups.
* Talk to your doctor about any food specific issues related to your medications. For example, meals high in protein may interfere with the absorption of levodopa. So if you use levodopa, you may need to adjust the amount of protein in your diet.
* Cut back on diuretics, especially caffeine and alcohol which can leave your mouth dry.
* Don't use mouthwash that contains alcohol. Instead, reach into your spice rack for alternatives to mouthwash and remedies for bad breath. Fennel, rosemary, mint, and aniseed can be combined with water to create a refreshing mouthwash.
* Resent studies suggest that chewing gum not only increases mouth secretion, but also improves swallowing frequency and latency. Try chewing gum before a meal to stimulate secretion glands.
* Ask your doctor to recommend an artificial saliva product.
Overcoming Swallowing Problems Caused by Parkinson's
Parkinson's disease can cause someone to lose control of their throat and mouth muscles, making chewing and swallowing very difficult. People with Parkinson's disease are at risk of aspiration and pneumonia because of swallowing problems. There are dietary changes that can be made and swallowing techniques that can be practiced to ease swallowing problems. Contact your doctor if you are having problems swallowing. Your doctor will recommend a speech pathologist to examine your swallowing abilities and evaluate your aspiration risk. In the meantime here are some tips to make swallowing easier.
* Eat slowly.
* Suck on popsicles, ice chips.
* Avoid foods that stick to the inside of the mouth such as tomato skins, flaky biscuits, bran flakes, and dry mashed potatoes.
* Avoid crumbly, stringy, and dry foods.
* Softened foods such as yogurt, jelly, custard, sauces, and soups are easier to swallow. Try these individually or mix some into dry foods to make eating easier.
* Eat small portions frequently throughout the day. Do not place more than ½ teaspoon of food in your mouth at once. Try eating the portions while sipping a drink to keep the food and your mouth moist.
* Chewing gum will exercise the jaw muscles while also improving swallowing abilities.
* Position your body so chewing and swallowing is more convenient. Sit upright, tilting your head forward slightly, and remain in this position for 15 minutes after eating.
* Try to keep conversation to a minimum.
* Focus on the task at hand. Often awareness of the process of eating and drinking can assist the muscles in clearing the mouth and throat. Concentrate on swallowing frequently.
* Try to eat one texture at a time. Liquid with solids in it is often more difficult to swallow.
* Enjoy your food. Relax and focus your attention on enjoying the aromas and flavors of your food.
* Swallow two or three times per bite or sip.
* When food or liquid gets caught in your throat, clear your throat or cough gently then swallow again before taking another breath. Repeat if necessary.
Any body will benefit from eating a well balance, nutritious diet. People living with Parkinson's disease are obviously no exception. But having Parkinson's means paying a little more attention to what it is you are eating to gain as much benefit as possible.
A healthy diet not only gives us more energy but helps our bodies to work more efficiently. This is vital for those living with Parkinson's disease. Making smart diet decisions may even slow onset progression.
Saturday, July 24, 2010
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].
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].
Saturday, July 17, 2010
Parkinson's disease: diet and nutrition
Eating the right food is important for any person, but for people with Parkinson's (PD) it is essential to maintain the right dietary intake. Difficulty with swallowing and chewing, or manipulating a knife and fork, are not excuses for eating the wrong foods. With medication having to be taken before or after meals, it is important to eat regularly and well, as this will not only help in digestion, but will aid the absorption of medication.
Medication and meals
It is usual to take medication 15-20 minutes before meals to assure more predictable absorption, or take tablets divided in half (i.e. same amount but cut in two). Take levodopa 30 minutes before meals if response fluctuations are worsening.
People with PD are often advised to take levodopa with meals. By reducing levodopa absorption, food may reduce side effects such as nausea on first exposure to levodopa medication but when people start experiencing motor (or movement) fluctuations, other factors need to be considered.
Unpredictability is a major feature of severe motor fluctuations. Although people experience the fluctuations every day, the timing of dramatic changes in motor disability, and the amount of 'on' and 'off' time per day, vary even if the medication regime is constant. Research is now indicating the role that food plays in this unpredictability.
Different food causes the stomach to empty at different rates, which means that the time taken for levodopa to get from the stomach to the part of the gut where it is absorbed will vary as well.
Another factor leading to unpredictable motor fluctuations is that the effect of the medication on symptoms may not correspond to the amount of levodopa in the bloodstream. This is because of the competitive effect of amino acids (found in protein) which are also in the blood.
Protein competes with or interferes with Sinemet or Madopar absorption at 2 sites: during absorption at the part of the gut nearest to the stomach, and as it passes from the blood to the brain. If a meal high in protein is eaten at the same time as medication is taken, less levodopa will be absorbed into the intestine and less absorbed across the blood/brain barrier.
For people on Sinemet or Madopar noticing fluctuations in mobility, protein manipulation may be helpful. For example, reducing protein earlier in the day may help avoid the unpredictable motor fluctuations and may aid the response to the medication. Having the day's protein meal in the evening may also be useful, as slow response to medication may not be as important as at other times of the day.
It would be most unwise for any person with PD to put themselves on a low protein diet without consulting their doctor or dietician. Problems such as weight loss, poor immunity and other complications from lack of sustenance could result if the diet is too low in protein.
Weight loss
Weight loss is common in PD, in spite of increased caloric intake. A special programme must be worked out with each person to determine individual needs.
Causes of weight loss
* Tremor may use extra calories: energy is used while inactivity is increased.
* The desire for food may be reduced because of reduced sense of smell, nausea, depression and cognitive impairment.
* There may be changes in the brain thermostat for weight control, raising the metabolic rate.
* Damage to the hypothalamus can cause central appetite suppression.
* Tiredness and weakness in the arms can slow down speed of eating, making people give up before the meal is finished.
* Difficulty chewing and swallowing makes meal times tiring, as do poor-fitting dentures.
Types of food
High protein foods
* All meat — red and white, fish, sausages, preserved meats.
* Dairy products — milk, yoghurt, ice cream, cheese and egg whites.
* Legumes — kidney beans, lima beans, lentils, soya beans.
* Gelatin.
* Nuts of any kind, including peanut butter.
Some of these foods are essential in order to achieve a balanced diet. A very low protein diet is not balanced and can lead to deficiencies in zinc, iron and calcium, and other elements.
Foods low in protein
* Cereals — wheat biscuits, rice bubbles, corn flakes, semolina, rice, pasta, white bread (not enriched), tapioca, sago.
* Vegetables — green and yellow, cooked or raw, potatoes.
* Fruit — all fresh, tinned, stewed or dried.
* Soups — clear, vegetable, not creamed or containing lentils or peas.
* Spreads — honey, jam, Vegemite, marmalade, treacle.
* Sweets — boiled lollies, butterscotch, jelly beans, gum (very little nutritional value: included for interest and variety only).
* Fats — margarine, unsaturated oils, salad dressing, mayonnaise.
* Beverages — tea, coffee, soft drinks, cordial, soda water.
High fat foods (providing maximum calories)
* Oils, butter, margarine.
* Cream, sour cream, ice cream, mayonnaise, cheese.
* Peanut butter.
* Chocolate, Milo, Ovaltine, cocoa, drinking chocolate, full-cream milk.
* Eggs.
* Meats such as ham, luncheon meat and sausages.
* Biscuits, cakes and pastry.
High sugar foods
* Dried fruits.
* Chocolate.
* Honey, marmalade, jams.
* Fruit juice.
* Confectionery.
* Biscuits and cakes.
Energy supplements may be added to food without changing the taste.
Other dietary guidelines
Moderation and balance are the keys to any diet. Drink plenty of liquids throughout the day and remember that food that is difficult to swallow can be modified (e.g. moistened, minced or pureed). A qualified dietitian may need to be consulted.
* Eat a balance from all the food groups.
* Maintain calories at 25-30 calories per kilogram of body weight with additional calories if dyskinesias are present.
* Carbohydrate to protein proportion should be 4-5:1.
* Recommended daily protein allowance is 0.8 g/kg of body weight.
* Fibre and adequate fluids (6-8 glasses of water daily) are important in the control of constipation. Fibre is present in breads, vegetables, cereals, and fruit with the skin on.
* If calories are needed, they are best added in the form of complex carbohydrates and unsaturated fats; cholesterol consumption should kept lower than 300 mg daily.
* The benefits of multi-vitamins remain unclear. If a person is taking levodopa rather than Sinemet, only pyridoxine(B6)-free vitamins should be taken.
* Pay careful attention to daily calcium intake; 1000-1500 mg will help reduce the risk of broken bones from osteoporosis.
* Iron supplements may interfere with Sinemet absorption so should be taken separately.
* If appetite is poor, take smaller meals every 2-3 hours, perhaps with a little alcohol (if medically allowed).
* Broad beans contain dopamine; some people find they help in maximising the effects of medication.
* Depression and cognitive impairment may reduce appetite.
* The sense of smell may also be reduced; stronger flavours and aromatic foods can be used to make food more interesting.
Swallowing difficulties
Your speech pathologist can give specific individual advice about swallowing difficulties and food management.
It is important not to eat soft food all the time (unless that is all you can manage safely), as the muscles in the jaw need exercise too. While each individual will have different problems and therefore different solutions, the following suggestions may help.
* Food that is soft and moist, with a good flavour and smell, tends to be easier to swallow: custards, jelly, pureed fruit, sauces, spices and herbs.
* Avoid foods which are hard, dry, crumbly or stringy.
* Avoid mixed consistencies (e.g. solid plus liquid).
* Be careful with foods which stick to the roof of the mouth or get caught around the mouth: dry mashed potatoes, tomato with skin on, biscuits, bran flakes, hard-boiled eggs.
* Thicker fluids (e.g. nectars, milk shakes) may be easier to control and swallow than thin, clear liquids, as they move more slowly.
* Keep food presentation appetising: flavour, smell and appearance of food.
* Relax and enjoy your food. It is good to have a break between mouthfuls and take sips of water during the meal. This will not only help you relax but also allow you to clear your throat and mouth. You may need to swallow twice to clear each mouthful.
* Eat smaller portions more frequently, especially if time for meals is limited.
Possible problem foods
* Mixed textures, such as liquid with 'bits' in it (e.g. minestrone soup or watery mince).
* Flaky biscuits.
* Hard toast or nuts, chocolate, grains, seeds.
* Fresh white bread (try wholemeal bread; it is easier to swallow).
Foods that may be easier to swallow
* Boiled milk.
* Mousse, custard, yoghurt, ice cream.
* Souffle, omelette.
* Casseroles.
* Soup.
* Fruit juice, pureed fruit.
* Pancakes (with syrup etc.).
* Rice.
* Well-cooked vegetables.
* Banana.
If you are using more and more liquid meals, it is important to keep up your energy intake. Your dietitian may recommend appropriate supplements and guidelines. You can make liquid foods thicker by using instant pudding, yoghurt, gelatine or instant potato powder.
Hints to avoid nausea and gastric upset
* Take medication with small amounts of food (usually not protein).
* Eat only when you are hungry.
* Eat foods which you know you enjoy.
* Avoid fatty food.
* Avoid spicy foods or gassy drinks.
* Avoid too much caffeine or nicotine.
Summary
Probably the most important point to remember is that good nutrition is based upon a balanced diet including a variety of foods from the main food groups, in particular, plenty of fruit, vegetables, complex carbohydrates, some protein and fluids. For people with PD, this may also involve a rearrangement of protein-rich meals. Maintaining a balanced diet helps to ensure a minimum of weight loss and a healthy outlook on life.
Medication and meals
It is usual to take medication 15-20 minutes before meals to assure more predictable absorption, or take tablets divided in half (i.e. same amount but cut in two). Take levodopa 30 minutes before meals if response fluctuations are worsening.
People with PD are often advised to take levodopa with meals. By reducing levodopa absorption, food may reduce side effects such as nausea on first exposure to levodopa medication but when people start experiencing motor (or movement) fluctuations, other factors need to be considered.
Unpredictability is a major feature of severe motor fluctuations. Although people experience the fluctuations every day, the timing of dramatic changes in motor disability, and the amount of 'on' and 'off' time per day, vary even if the medication regime is constant. Research is now indicating the role that food plays in this unpredictability.
Different food causes the stomach to empty at different rates, which means that the time taken for levodopa to get from the stomach to the part of the gut where it is absorbed will vary as well.
Another factor leading to unpredictable motor fluctuations is that the effect of the medication on symptoms may not correspond to the amount of levodopa in the bloodstream. This is because of the competitive effect of amino acids (found in protein) which are also in the blood.
Protein competes with or interferes with Sinemet or Madopar absorption at 2 sites: during absorption at the part of the gut nearest to the stomach, and as it passes from the blood to the brain. If a meal high in protein is eaten at the same time as medication is taken, less levodopa will be absorbed into the intestine and less absorbed across the blood/brain barrier.
For people on Sinemet or Madopar noticing fluctuations in mobility, protein manipulation may be helpful. For example, reducing protein earlier in the day may help avoid the unpredictable motor fluctuations and may aid the response to the medication. Having the day's protein meal in the evening may also be useful, as slow response to medication may not be as important as at other times of the day.
It would be most unwise for any person with PD to put themselves on a low protein diet without consulting their doctor or dietician. Problems such as weight loss, poor immunity and other complications from lack of sustenance could result if the diet is too low in protein.
Weight loss
Weight loss is common in PD, in spite of increased caloric intake. A special programme must be worked out with each person to determine individual needs.
Causes of weight loss
* Tremor may use extra calories: energy is used while inactivity is increased.
* The desire for food may be reduced because of reduced sense of smell, nausea, depression and cognitive impairment.
* There may be changes in the brain thermostat for weight control, raising the metabolic rate.
* Damage to the hypothalamus can cause central appetite suppression.
* Tiredness and weakness in the arms can slow down speed of eating, making people give up before the meal is finished.
* Difficulty chewing and swallowing makes meal times tiring, as do poor-fitting dentures.
Types of food
High protein foods
* All meat — red and white, fish, sausages, preserved meats.
* Dairy products — milk, yoghurt, ice cream, cheese and egg whites.
* Legumes — kidney beans, lima beans, lentils, soya beans.
* Gelatin.
* Nuts of any kind, including peanut butter.
Some of these foods are essential in order to achieve a balanced diet. A very low protein diet is not balanced and can lead to deficiencies in zinc, iron and calcium, and other elements.
Foods low in protein
* Cereals — wheat biscuits, rice bubbles, corn flakes, semolina, rice, pasta, white bread (not enriched), tapioca, sago.
* Vegetables — green and yellow, cooked or raw, potatoes.
* Fruit — all fresh, tinned, stewed or dried.
* Soups — clear, vegetable, not creamed or containing lentils or peas.
* Spreads — honey, jam, Vegemite, marmalade, treacle.
* Sweets — boiled lollies, butterscotch, jelly beans, gum (very little nutritional value: included for interest and variety only).
* Fats — margarine, unsaturated oils, salad dressing, mayonnaise.
* Beverages — tea, coffee, soft drinks, cordial, soda water.
High fat foods (providing maximum calories)
* Oils, butter, margarine.
* Cream, sour cream, ice cream, mayonnaise, cheese.
* Peanut butter.
* Chocolate, Milo, Ovaltine, cocoa, drinking chocolate, full-cream milk.
* Eggs.
* Meats such as ham, luncheon meat and sausages.
* Biscuits, cakes and pastry.
High sugar foods
* Dried fruits.
* Chocolate.
* Honey, marmalade, jams.
* Fruit juice.
* Confectionery.
* Biscuits and cakes.
Energy supplements may be added to food without changing the taste.
Other dietary guidelines
Moderation and balance are the keys to any diet. Drink plenty of liquids throughout the day and remember that food that is difficult to swallow can be modified (e.g. moistened, minced or pureed). A qualified dietitian may need to be consulted.
* Eat a balance from all the food groups.
* Maintain calories at 25-30 calories per kilogram of body weight with additional calories if dyskinesias are present.
* Carbohydrate to protein proportion should be 4-5:1.
* Recommended daily protein allowance is 0.8 g/kg of body weight.
* Fibre and adequate fluids (6-8 glasses of water daily) are important in the control of constipation. Fibre is present in breads, vegetables, cereals, and fruit with the skin on.
* If calories are needed, they are best added in the form of complex carbohydrates and unsaturated fats; cholesterol consumption should kept lower than 300 mg daily.
* The benefits of multi-vitamins remain unclear. If a person is taking levodopa rather than Sinemet, only pyridoxine(B6)-free vitamins should be taken.
* Pay careful attention to daily calcium intake; 1000-1500 mg will help reduce the risk of broken bones from osteoporosis.
* Iron supplements may interfere with Sinemet absorption so should be taken separately.
* If appetite is poor, take smaller meals every 2-3 hours, perhaps with a little alcohol (if medically allowed).
* Broad beans contain dopamine; some people find they help in maximising the effects of medication.
* Depression and cognitive impairment may reduce appetite.
* The sense of smell may also be reduced; stronger flavours and aromatic foods can be used to make food more interesting.
Swallowing difficulties
Your speech pathologist can give specific individual advice about swallowing difficulties and food management.
It is important not to eat soft food all the time (unless that is all you can manage safely), as the muscles in the jaw need exercise too. While each individual will have different problems and therefore different solutions, the following suggestions may help.
* Food that is soft and moist, with a good flavour and smell, tends to be easier to swallow: custards, jelly, pureed fruit, sauces, spices and herbs.
* Avoid foods which are hard, dry, crumbly or stringy.
* Avoid mixed consistencies (e.g. solid plus liquid).
* Be careful with foods which stick to the roof of the mouth or get caught around the mouth: dry mashed potatoes, tomato with skin on, biscuits, bran flakes, hard-boiled eggs.
* Thicker fluids (e.g. nectars, milk shakes) may be easier to control and swallow than thin, clear liquids, as they move more slowly.
* Keep food presentation appetising: flavour, smell and appearance of food.
* Relax and enjoy your food. It is good to have a break between mouthfuls and take sips of water during the meal. This will not only help you relax but also allow you to clear your throat and mouth. You may need to swallow twice to clear each mouthful.
* Eat smaller portions more frequently, especially if time for meals is limited.
Possible problem foods
* Mixed textures, such as liquid with 'bits' in it (e.g. minestrone soup or watery mince).
* Flaky biscuits.
* Hard toast or nuts, chocolate, grains, seeds.
* Fresh white bread (try wholemeal bread; it is easier to swallow).
Foods that may be easier to swallow
* Boiled milk.
* Mousse, custard, yoghurt, ice cream.
* Souffle, omelette.
* Casseroles.
* Soup.
* Fruit juice, pureed fruit.
* Pancakes (with syrup etc.).
* Rice.
* Well-cooked vegetables.
* Banana.
If you are using more and more liquid meals, it is important to keep up your energy intake. Your dietitian may recommend appropriate supplements and guidelines. You can make liquid foods thicker by using instant pudding, yoghurt, gelatine or instant potato powder.
Hints to avoid nausea and gastric upset
* Take medication with small amounts of food (usually not protein).
* Eat only when you are hungry.
* Eat foods which you know you enjoy.
* Avoid fatty food.
* Avoid spicy foods or gassy drinks.
* Avoid too much caffeine or nicotine.
Summary
Probably the most important point to remember is that good nutrition is based upon a balanced diet including a variety of foods from the main food groups, in particular, plenty of fruit, vegetables, complex carbohydrates, some protein and fluids. For people with PD, this may also involve a rearrangement of protein-rich meals. Maintaining a balanced diet helps to ensure a minimum of weight loss and a healthy outlook on life.
Saturday, July 10, 2010
Health benefits of coffee
Lately, the list of foods that are generally considered to be healthy seems to be shrinking. In the era of trans-fat avoidance and pre-packaged health food bars, it's comforting to find out that the morning joe we've been slugging back for years might actually have some benefit to our health.
Coffee contains antioxidants. Antioxidants are also found in many fruits and vegetables and they work to neutralize unstable molecules, also known as free radicals. Free radicals damage healthy cells and are thought to contribute to cancer, as well as suppressed immune funtion, and lethargy. Both caffeinated and decaffeinated varieties of coffee contain similar levels of antioxidants, so even those sensitive to caffeine can benefit from coffee consumption in this respect.
Like cancer, Parkinson's Disease is not well understood and its cause it still a mystery to scientists. However, a study published in the Journal of the American Medical Association found that those who do not drink coffee were three times more likely to develop the disease. While this prognosis was originally attributed to coffees caffeine content, studies were unable to replicate the results when other sources of caffeine were substituted. While the jury may still be out when it comes to why coffee starves off Parkinson's, the evidence appears convincing enough to warrant its consumption.
Of all of coffees benefits, some of the most substantial evidence centers around diabetes. Coffee, as well as decaf coffee, improves insulin sensitivity and works to prevent high blood sugar. This effect is so pronounced, that a 2004 study published in the Archives of Internal Medicine, found that those who drank four cups of coffee daily were 35 percent less likely to develop type 2 diabetes. Since type 2 diabetes is approaching pandemic proportions, this is especially good news for coffee drinkers.
It is a rare event when a scientist will put his reputation on the line by making matter of fact statements. But in 2003, Professor D'Amicis, the head of Italy's Nutrition Information Unit was recorded saying "signifigant data shows us how drinking coffee could provide a real benefit to our health." Professor D'Amicis research focused on coffee in its relation to liver and gall bladder health. D'Amicis' own research, confirmed by numerous follow up studies, showed that coffee consumption provides significant reduction in both alcoholic and non-alcoholic cirrhosis related liver disease. In addition, the research showed that men who drank at least four cups of coffee a day had a 30 to 40 percent reduction in gallstone disease.
While it sometimes seems that with every published study, we are forced to once again remove something from our diets and from our cupboards; in the case of coffee, it appears that science has allowed us the freedom to enjoy our brew with a guilt free conscience. So brew a pot of your favorite grind and drink up! Your body will thank you later.
Coffee contains antioxidants. Antioxidants are also found in many fruits and vegetables and they work to neutralize unstable molecules, also known as free radicals. Free radicals damage healthy cells and are thought to contribute to cancer, as well as suppressed immune funtion, and lethargy. Both caffeinated and decaffeinated varieties of coffee contain similar levels of antioxidants, so even those sensitive to caffeine can benefit from coffee consumption in this respect.
Like cancer, Parkinson's Disease is not well understood and its cause it still a mystery to scientists. However, a study published in the Journal of the American Medical Association found that those who do not drink coffee were three times more likely to develop the disease. While this prognosis was originally attributed to coffees caffeine content, studies were unable to replicate the results when other sources of caffeine were substituted. While the jury may still be out when it comes to why coffee starves off Parkinson's, the evidence appears convincing enough to warrant its consumption.
Of all of coffees benefits, some of the most substantial evidence centers around diabetes. Coffee, as well as decaf coffee, improves insulin sensitivity and works to prevent high blood sugar. This effect is so pronounced, that a 2004 study published in the Archives of Internal Medicine, found that those who drank four cups of coffee daily were 35 percent less likely to develop type 2 diabetes. Since type 2 diabetes is approaching pandemic proportions, this is especially good news for coffee drinkers.
It is a rare event when a scientist will put his reputation on the line by making matter of fact statements. But in 2003, Professor D'Amicis, the head of Italy's Nutrition Information Unit was recorded saying "signifigant data shows us how drinking coffee could provide a real benefit to our health." Professor D'Amicis research focused on coffee in its relation to liver and gall bladder health. D'Amicis' own research, confirmed by numerous follow up studies, showed that coffee consumption provides significant reduction in both alcoholic and non-alcoholic cirrhosis related liver disease. In addition, the research showed that men who drank at least four cups of coffee a day had a 30 to 40 percent reduction in gallstone disease.
While it sometimes seems that with every published study, we are forced to once again remove something from our diets and from our cupboards; in the case of coffee, it appears that science has allowed us the freedom to enjoy our brew with a guilt free conscience. So brew a pot of your favorite grind and drink up! Your body will thank you later.
Tuesday, June 22, 2010
Nutrition and Parkinson's Disease
by Sandra Frank, Ed.D., RD, LDN
There is no special diet for people with Parkinson's disease. The nutritional goals include:
* Eat well-balanced meals.
* Consume adequate calories to maintain body weight within a normal range.
* Minimize food and drug interactions.
* If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
* Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.
Eat Well-Balanced Meals
Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.
Medication and Food Interactions
Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:
* Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
* Avoid juices with pulp and orange and grapefruit juices.
* Eat and drink slowly.
* Beverages should be consumed between meals, not with the meal.
* Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
* Eat smaller meals, more frequently throughout the day.
* Foods should be eaten cold or at room temperature.
* After eating keep your head elevated and avoid brushing your teeth.
Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.
Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.
Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.
There is no special diet for people with Parkinson's disease. The nutritional goals include:
* Eat well-balanced meals.
* Consume adequate calories to maintain body weight within a normal range.
* Minimize food and drug interactions.
* If chewing, choking or excessive coughing becomes a problem, provide food consistency easily tolerated.
* Feeding may become difficult and a referral to an occupational therapist may be necessary for adaptive eating utensils.
Eat Well-Balanced Meals
Eat a variety of foods. Include foods rich in fiber, such as fruits, vegetables, whole grains, legumes, bran, cereals, rice and pasta. Limit intake of salt, sugar and foods high in saturated fats and cholesterol. Drink eight cups of water per day. Balance exercise and food in order to maintain your weight within a healthy range. Ask your doctor if alcohol will interfere with any of your medications.
Medication and Food Interactions
Medication used to treat Parkinson's disease may cause nausea. Let your doctor know if nausea is a problem. There are several ways to control nausea, including:
* Drink clear liquids, such as water, broth, fruit juices without pulp (apple juice, grape juice or cranberry juice), Clear sodas, sports drinks and plain gelatin.
* Avoid juices with pulp and orange and grapefruit juices.
* Eat and drink slowly.
* Beverages should be consumed between meals, not with the meal.
* Choose bland foods such as saltine crackers. Avoid greasy and fried foods.
* Eat smaller meals, more frequently throughout the day.
* Foods should be eaten cold or at room temperature.
* After eating keep your head elevated and avoid brushing your teeth.
Some medications for Parkinson's disease may cause thirst or dry mouth. Include 8 or more cups of liquid each day, unless other medical conditions require you to limit your fluid intake. Add sauces to foods to make them moister. Try sour candy or an ice pop to help increase saliva.
Malnutrition may become a problem for a person diagnosed with Parkinson's disease. This could be related to depression, nausea, difficulty feeding, problems with swallowing, chewing, coughing and/or a loss of interest in food.
Patients who experience swallowing difficulties should consult a physician. The doctor may recommend a swallow study to determine the food consistency best tolerated. If feeding becomes difficult, a referral to an occupational therapist may be necessary for adaptive eating utensils.
Thursday, June 10, 2010
Vitamin B6 levels low in arthritis and Parkinson’s disease
by Newsletter Editor
Vitamin B6 levels are low in the general population and in arthritis and Parkinson’s disease, according to findings from three new studies.
In the first large study of vitamin B6 in the general population, researchers measured blood plasma levels of vitamin B6 in 7,822 males and females at least one year old. Nearly 25 percent of those who did not take supplements had low levels of vitamin B6, as did 11 percent of supplement users. Four groups were more likely than most to have low vitamin B6 levels, including women of childbearing age—especially those taking or who had taken oral contraceptives—male smokers, non-Hispanic African-American men and men and women over age 65. Three in four (75 percent) of women who had taken oral contraceptives and did not take vitamin B6 supplements had very low levels (deficiency) of B6. Investigators noted that the federal government uses the same blood plasma measure to set the recommended daily allowance (RDA) for vitamin B6 and that even those who said they consumed more than the RDA had low vitamin B6 levels.
In an arthritis study of women over age 55, including 18 women with rheumatoid arthritis (RA) and 33 healthy women, researchers measured blood levels of vitamin B6, folate, fats and signs of inflammation. Participants weighed the food they ate for seven days and described their pain and ability to perform daily tasks. Compared to the healthy women, women with RA had lower levels of vitamin B6, folate and more inflammation. Because the women in both groups consumed the same amounts of nutrients, doctors theorized that those with RA do not absorb vitamin B6 as well as healthy people and may need to take supplements.
In a Parkinson’s disease (PD) study, researchers examined the diets of 5,289 healthy participants over age 55 and followed up for 10 years. Those who consumed at least 231 mcg of vitamin B6 per day were 54 percent less likely to develop PD than were those who consumed less than 185 mcg per day.
Vitamin B6 levels are low in the general population and in arthritis and Parkinson’s disease, according to findings from three new studies.
In the first large study of vitamin B6 in the general population, researchers measured blood plasma levels of vitamin B6 in 7,822 males and females at least one year old. Nearly 25 percent of those who did not take supplements had low levels of vitamin B6, as did 11 percent of supplement users. Four groups were more likely than most to have low vitamin B6 levels, including women of childbearing age—especially those taking or who had taken oral contraceptives—male smokers, non-Hispanic African-American men and men and women over age 65. Three in four (75 percent) of women who had taken oral contraceptives and did not take vitamin B6 supplements had very low levels (deficiency) of B6. Investigators noted that the federal government uses the same blood plasma measure to set the recommended daily allowance (RDA) for vitamin B6 and that even those who said they consumed more than the RDA had low vitamin B6 levels.
In an arthritis study of women over age 55, including 18 women with rheumatoid arthritis (RA) and 33 healthy women, researchers measured blood levels of vitamin B6, folate, fats and signs of inflammation. Participants weighed the food they ate for seven days and described their pain and ability to perform daily tasks. Compared to the healthy women, women with RA had lower levels of vitamin B6, folate and more inflammation. Because the women in both groups consumed the same amounts of nutrients, doctors theorized that those with RA do not absorb vitamin B6 as well as healthy people and may need to take supplements.
In a Parkinson’s disease (PD) study, researchers examined the diets of 5,289 healthy participants over age 55 and followed up for 10 years. Those who consumed at least 231 mcg of vitamin B6 per day were 54 percent less likely to develop PD than were those who consumed less than 185 mcg per day.
Wednesday, June 2, 2010
An Ibuprofen A Day Could Keep Parkinson's Disease Away
New research shows people who regularly take ibuprofen may reduce their risk of developing Parkinson's disease, according to a study released that will be presented at the American Academy of Neurology's 62nd Annual Meeting in Toronto April 10 to April 17, 2010.
The research involved 136,474 people who did not have Parkinson's disease at the beginning of the research. Participants were asked about their use of non-steroid anti-inflammatory drugs (NSAIDs), including aspirin, ibuprofen and acetaminophen.After six years, 293 participants had developed Parkinson's disease.
The study found regular users of ibuprofen were 40 percent less likely to develop Parkinson's disease than people who didn't take ibuprofen.Also, people who took higher amounts of ibuprofen were less likely to develop Parkinson's disease than people who took smaller amounts of thedrug. The results were the same regardless of age, smoking and caffeine intake.
"Ibuprofen was the only NSAID linked to a lower risk of Parkinson's,"said Xiang Gao, MD, with Harvard School of Public Health in Boston."Other NSAIDs and analgesics, including aspirin and acetaminophen, did not appear to have any effect on lowering a person's risk of developing Parkinson's. More research is needed as to how and why ibuprofen appears to reduce the risk of Parkinson's disease, which affects up to one million people in the United States."
The study was supported by the National Institute of Neurological Disorders and Stroke.
Source: American Academy of Neurology (AAN)
The research involved 136,474 people who did not have Parkinson's disease at the beginning of the research. Participants were asked about their use of non-steroid anti-inflammatory drugs (NSAIDs), including aspirin, ibuprofen and acetaminophen.After six years, 293 participants had developed Parkinson's disease.
The study found regular users of ibuprofen were 40 percent less likely to develop Parkinson's disease than people who didn't take ibuprofen.Also, people who took higher amounts of ibuprofen were less likely to develop Parkinson's disease than people who took smaller amounts of thedrug. The results were the same regardless of age, smoking and caffeine intake.
"Ibuprofen was the only NSAID linked to a lower risk of Parkinson's,"said Xiang Gao, MD, with Harvard School of Public Health in Boston."Other NSAIDs and analgesics, including aspirin and acetaminophen, did not appear to have any effect on lowering a person's risk of developing Parkinson's. More research is needed as to how and why ibuprofen appears to reduce the risk of Parkinson's disease, which affects up to one million people in the United States."
The study was supported by the National Institute of Neurological Disorders and Stroke.
Source: American Academy of Neurology (AAN)
Thursday, May 27, 2010
Six once-forbidden foods that aren’t so bad for us
Care2 via Sarah Krupp, DivineCaroline
For years, nutrition advice could be summed up something like this: If you like eating or drinking (fill in the blank), it’s bad for you. Health experts blacklisted sugar, butter, chocolate, coffee, alcohol, and eggs.
The Grim Reaper, it seemed, doubled as tiramisu cake. So we abstained from these forbidden foods or flagellated ourselves while indulging in them. No longer!
Researchers have found that these foods are less sinful than we thought and, in some cases, can actually provide health benefits. Plus, eating real foods in moderation is better for you and the planet than eating processed imitations.
Find out what makes these “bad” foods not so bad after all.
1. Butter is (sometimes) better
We all know that butter isn’t good for us. But, according to the scientists at Harvard Health Publications, a little butter isn’t so bad and is actually better than stick margarines.
Margarine was thought to be heart-healthy because, unlike butter, it doesn’t contain cholesterol or saturated fat. But the common process to convert liquid oil into margarine by adding hydrogen atoms creates harmful trans fats that, like butter, increase bad cholesterol in the blood while decreasing the good kind.
The hydrogenation is essential to create the stick margarine, but many of the soft margarines in tubs are now made with fewer or no trans fats and some health experts recommend those over butter. As for the overall fat and calorie content, it’s a tie–neither will do your waistline any favors, so use them sparingly.
2. A good egg
Nutritional experts had long maligned eggs because they are high in cholesterol, but more recent research revealed that saturated fat -- not cholesterol -- poses the greatest risk. Plus, eggs provide protein, iron, and lutein, a nutrient that helps stem age-related eyesight decline. (Spinach and other leafy greens are also good sources of lutein.)
The American Dietetic Association considers eating eggs in moderation a healthy habit and suggests removing some of the egg yolks to reduce fat and cholesterol. For example, in a recipe that calls for two whole eggs, the association recommends substituting with two egg whites and one whole egg.
3. The case for coffee
Forgoing coffee was like a badge of honor in health nut circles, but not any longer. Recent studies have refuted caffeine’s link to heart disease, cancer, and high blood pressure. In addition, health experts now tell us that filling up our mugs has health benefits.
According to the American Medical Association, regular coffee drinkers are less likely to have type II diabetes, and their caffeine habit may reduce the risk of developing colon cancer, liver disease, and Parkinson’s disease. Researchers have also seen a reduced risk of dementia among people who drink three to five cups of coffee a day.
4. Sweet sin or simply sugar?
Cane sugar earned a bad rap, sparking a move to replace it with everything from honey to concentrated fruit juice. Studies show that the substitutes are no better than the real deal. Whatever the original source, consuming too many of these sweet simple carbohydrates can cause health problems like obesity, type II diabetes, and tooth decay. Yet, cane sugar can be part of a healthful diet in reasonable quantities.
The World Health Organization recommends limiting added sugar to 10 percent of daily calorie intake. And as for the new pariah, high fructose corn syrup, the nutrition gurus say that it’s probably no better or worse than all the rest. Although food marketers are taking advantage of the public’s negative perception of high fructose corn syrup, experts say that consumers shouldn’t be fooled by the new marketing techniques.
In terms of your health, it’s the calories that count.
5. A drink a day
For a long time, science was lockstep with Puritan thinking, shunning all alcohol. But within the last few years, there has been a growing body of evidence that alcohol in small amounts is associated with better health.
Experts believe that having a few drinks a week may reduce your risk of coronary heart disease and stroke. Studies indicate that red wine in particular has positive benefits. Rich in antioxidants, including resveratrol, red wine may help prevent clogged arteries.
Be warned, though, while it’s tempting to embrace the more-is-better philosophy, three plus drinks a day will up your risk of liver, mouth, breast, and throat cancer as well as memory loss. Experts recommend one beverage a day for women and two for men.
Not exactly a night on the town, but a glass of syrah with dinner. Not bad!
6. Dispelling the chocolate myth
For ages it seems, parents and health professionals said that chocolate makes us pimply, rots our teeth, and offers no health benefits. Au contraire. Chocolate is chock full of minerals and has some of the same antioxidants found in fruits and vegetables that ward off disease, particularly heart disease.
Unlike gummy and caramel candies, chocolate doesn’t stick to your teeth causing cavities. And don’t try to blame chocolate for blemishes; researchers have found no correlation between the two. In fact, the antioxidants may improve the appearance of your skin by combating inflammation from free radicals.
Look for dark chocolate that contains at least 70 percent cocoa -- the higher the cocoa percentage, the more healthy flavanol antioxidants it contains. (Tea, grapes, blueberries, and cranberries are also high in flavanols.) The label should also say non- or lightly alkalized or non-dutch processed.
An even better way to get your flavanol fix is with natural cocoa powder; when converted into chocolate bars, the cocoa beans lose some of their antioxidants. Plus, chocolate is a mood-booster, increasing serotonin in the brain.
Now that you know the truth about these gustatory pleasures, stay calm. Resist the urge to stock up on all the goodies you have been missing. Remember that nutritionists, researchers, and doctors universally agree that moderation is the key. Drink a few cups of coffee, but don’t down the whole pot. Savor a few squares of chocolate, but try not to make eating the whole bar a habit.
And go ahead, order that piece of tiramisu every once in a while. It won’t kill you.
For years, nutrition advice could be summed up something like this: If you like eating or drinking (fill in the blank), it’s bad for you. Health experts blacklisted sugar, butter, chocolate, coffee, alcohol, and eggs.
The Grim Reaper, it seemed, doubled as tiramisu cake. So we abstained from these forbidden foods or flagellated ourselves while indulging in them. No longer!
Researchers have found that these foods are less sinful than we thought and, in some cases, can actually provide health benefits. Plus, eating real foods in moderation is better for you and the planet than eating processed imitations.
Find out what makes these “bad” foods not so bad after all.
1. Butter is (sometimes) better
We all know that butter isn’t good for us. But, according to the scientists at Harvard Health Publications, a little butter isn’t so bad and is actually better than stick margarines.
Margarine was thought to be heart-healthy because, unlike butter, it doesn’t contain cholesterol or saturated fat. But the common process to convert liquid oil into margarine by adding hydrogen atoms creates harmful trans fats that, like butter, increase bad cholesterol in the blood while decreasing the good kind.
The hydrogenation is essential to create the stick margarine, but many of the soft margarines in tubs are now made with fewer or no trans fats and some health experts recommend those over butter. As for the overall fat and calorie content, it’s a tie–neither will do your waistline any favors, so use them sparingly.
2. A good egg
Nutritional experts had long maligned eggs because they are high in cholesterol, but more recent research revealed that saturated fat -- not cholesterol -- poses the greatest risk. Plus, eggs provide protein, iron, and lutein, a nutrient that helps stem age-related eyesight decline. (Spinach and other leafy greens are also good sources of lutein.)
The American Dietetic Association considers eating eggs in moderation a healthy habit and suggests removing some of the egg yolks to reduce fat and cholesterol. For example, in a recipe that calls for two whole eggs, the association recommends substituting with two egg whites and one whole egg.
3. The case for coffee
Forgoing coffee was like a badge of honor in health nut circles, but not any longer. Recent studies have refuted caffeine’s link to heart disease, cancer, and high blood pressure. In addition, health experts now tell us that filling up our mugs has health benefits.
According to the American Medical Association, regular coffee drinkers are less likely to have type II diabetes, and their caffeine habit may reduce the risk of developing colon cancer, liver disease, and Parkinson’s disease. Researchers have also seen a reduced risk of dementia among people who drink three to five cups of coffee a day.
4. Sweet sin or simply sugar?
Cane sugar earned a bad rap, sparking a move to replace it with everything from honey to concentrated fruit juice. Studies show that the substitutes are no better than the real deal. Whatever the original source, consuming too many of these sweet simple carbohydrates can cause health problems like obesity, type II diabetes, and tooth decay. Yet, cane sugar can be part of a healthful diet in reasonable quantities.
The World Health Organization recommends limiting added sugar to 10 percent of daily calorie intake. And as for the new pariah, high fructose corn syrup, the nutrition gurus say that it’s probably no better or worse than all the rest. Although food marketers are taking advantage of the public’s negative perception of high fructose corn syrup, experts say that consumers shouldn’t be fooled by the new marketing techniques.
In terms of your health, it’s the calories that count.
5. A drink a day
For a long time, science was lockstep with Puritan thinking, shunning all alcohol. But within the last few years, there has been a growing body of evidence that alcohol in small amounts is associated with better health.
Experts believe that having a few drinks a week may reduce your risk of coronary heart disease and stroke. Studies indicate that red wine in particular has positive benefits. Rich in antioxidants, including resveratrol, red wine may help prevent clogged arteries.
Be warned, though, while it’s tempting to embrace the more-is-better philosophy, three plus drinks a day will up your risk of liver, mouth, breast, and throat cancer as well as memory loss. Experts recommend one beverage a day for women and two for men.
Not exactly a night on the town, but a glass of syrah with dinner. Not bad!
6. Dispelling the chocolate myth
For ages it seems, parents and health professionals said that chocolate makes us pimply, rots our teeth, and offers no health benefits. Au contraire. Chocolate is chock full of minerals and has some of the same antioxidants found in fruits and vegetables that ward off disease, particularly heart disease.
Unlike gummy and caramel candies, chocolate doesn’t stick to your teeth causing cavities. And don’t try to blame chocolate for blemishes; researchers have found no correlation between the two. In fact, the antioxidants may improve the appearance of your skin by combating inflammation from free radicals.
Look for dark chocolate that contains at least 70 percent cocoa -- the higher the cocoa percentage, the more healthy flavanol antioxidants it contains. (Tea, grapes, blueberries, and cranberries are also high in flavanols.) The label should also say non- or lightly alkalized or non-dutch processed.
An even better way to get your flavanol fix is with natural cocoa powder; when converted into chocolate bars, the cocoa beans lose some of their antioxidants. Plus, chocolate is a mood-booster, increasing serotonin in the brain.
Now that you know the truth about these gustatory pleasures, stay calm. Resist the urge to stock up on all the goodies you have been missing. Remember that nutritionists, researchers, and doctors universally agree that moderation is the key. Drink a few cups of coffee, but don’t down the whole pot. Savor a few squares of chocolate, but try not to make eating the whole bar a habit.
And go ahead, order that piece of tiramisu every once in a while. It won’t kill you.
Tuesday, May 4, 2010
Six once-forbidden foods that aren’t so bad for us
For years, nutrition advice could be summed up something like this: If you like eating or drinking (fill in the blank), it’s bad for you. Health experts blacklisted sugar, butter, chocolate, coffee, alcohol, and eggs.
The Grim Reaper, it seemed, doubled as tiramisu cake. So we abstained from these forbidden foods or flagellated ourselves while indulging in them. No longer!
Researchers have found that these foods are less sinful than we thought and, in some cases, can actually provide health benefits. Plus, eating real foods in moderation is better for you and the planet than eating processed imitations.
1. Butter is (sometimes) better
We all know that butter isn’t good for us. But, according to the scientists at Harvard Health Publications, a little butter isn’t so bad and is actually better than stick margarines.
Margarine was thought to be heart-healthy because, unlike butter, it doesn’t contain cholesterol or saturated fat. But the common process to convert liquid oil into margarine by adding hydrogen atoms creates harmful trans fats that, like butter, increase bad cholesterol in the blood while decreasing the good kind.
The hydrogenation is essential to create the stick margarine, but many of the soft margarines in tubs are now made with fewer or no trans fats and some health experts recommend those over butter. As for the overall fat and calorie content, it’s a tie–neither will do your waistline any favors, so use them sparingly.
2. A good egg
Nutritional experts had long maligned eggs because they are high in cholesterol, but more recent research revealed that saturated fat -- not cholesterol -- poses the greatest risk. Plus, eggs provide protein, iron, and lutein, a nutrient that helps stem age-related eyesight decline. (Spinach and other leafy greens are also good sources of lutein.)
The American Dietetic Association considers eating eggs in moderation a healthy habit and suggests removing some of the egg yolks to reduce fat and cholesterol. For example, in a recipe that calls for two whole eggs, the association recommends substituting with two egg whites and one whole egg.
3. The case for coffee
Forgoing coffee was like a badge of honor in health nut circles, but not any longer. Recent studies have refuted caffeine’s link to heart disease, cancer, and high blood pressure. In addition, health experts now tell us that filling up our mugs has health benefits.
According to the American Medical Association, regular coffee drinkers are less likely to have type II diabetes, and their caffeine habit may reduce the risk of developing colon cancer, liver disease, and Parkinson’s disease. Researchers have also seen a reduced risk of dementia among people who drink three to five cups of coffee a day.
4. Sweet sin or simply sugar?
Cane sugar earned a bad rap, sparking a move to replace it with everything from honey to concentrated fruit juice. Studies show that the substitutes are no better than the real deal. Whatever the original source, consuming too many of these sweet simple carbohydrates can cause health problems like obesity, type II diabetes, and tooth decay. Yet, cane sugar can be part of a healthful diet in reasonable quantities.
The World Health Organization recommends limiting added sugar to 10 percent of daily calorie intake. And as for the new pariah, high fructose corn syrup, the nutrition gurus say that it’s probably no better or worse than all the rest. Although food marketers are taking advantage of the public’s negative perception of high fructose corn syrup, experts say that consumers shouldn’t be fooled by the new marketing techniques.
In terms of your health, it’s the calories that count.
5. A drink a day
For a long time, science was lockstep with Puritan thinking, shunning all alcohol. But within the last few years, there has been a growing body of evidence that alcohol in small amounts is associated with better health.
Experts believe that having a few drinks a week may reduce your risk of coronary heart disease and stroke. Studies indicate that red wine in particular has positive benefits. Rich in antioxidants, including resveratrol, red wine may help prevent clogged arteries.
Be warned, though, while it’s tempting to embrace the more-is-better philosophy, three plus drinks a day will up your risk of liver, mouth, breast, and throat cancer as well as memory loss. Experts recommend one beverage a day for women and two for men.
Not exactly a night on the town, but a glass of syrah with dinner. Not bad!
6. Dispelling the chocolate myth
For ages it seems, parents and health professionals said that chocolate makes us pimply, rots our teeth, and offers no health benefits. Au contraire. Chocolate is chock full of minerals and has some of the same antioxidants found in fruits and vegetables that ward off disease, particularly heart disease.
Unlike gummy and caramel candies, chocolate doesn’t stick to your teeth causing cavities. And don’t try to blame chocolate for blemishes; researchers have found no correlation between the two. In fact, the antioxidants may improve the appearance of your skin by combating inflammation from free radicals.
Look for dark chocolate that contains at least 70 percent cocoa -- the higher the cocoa percentage, the more healthy flavanol antioxidants it contains. (Tea, grapes, blueberries, and cranberries are also high in flavanols.) The label should also say non- or lightly alkalized or non-dutch processed.
An even better way to get your flavanol fix is with natural cocoa powder; when converted into chocolate bars, the cocoa beans lose some of their antioxidants. Plus, chocolate is a mood-booster, increasing serotonin in the brain.
Now that you know the truth about these gustatory pleasures, stay calm. Resist the urge to stock up on all the goodies you have been missing. Remember that nutritionists, researchers, and doctors universally agree that moderation is the key. Drink a few cups of coffee, but don’t down the whole pot. Savor a few squares of chocolate, but try not to make eating the whole bar a habit.
And go ahead, order that piece of tiramisu every once in a while. It won’t kill you.
Care2 via Sarah Krupp, DivineCaroline
The Grim Reaper, it seemed, doubled as tiramisu cake. So we abstained from these forbidden foods or flagellated ourselves while indulging in them. No longer!
Researchers have found that these foods are less sinful than we thought and, in some cases, can actually provide health benefits. Plus, eating real foods in moderation is better for you and the planet than eating processed imitations.
1. Butter is (sometimes) better
We all know that butter isn’t good for us. But, according to the scientists at Harvard Health Publications, a little butter isn’t so bad and is actually better than stick margarines.
Margarine was thought to be heart-healthy because, unlike butter, it doesn’t contain cholesterol or saturated fat. But the common process to convert liquid oil into margarine by adding hydrogen atoms creates harmful trans fats that, like butter, increase bad cholesterol in the blood while decreasing the good kind.
The hydrogenation is essential to create the stick margarine, but many of the soft margarines in tubs are now made with fewer or no trans fats and some health experts recommend those over butter. As for the overall fat and calorie content, it’s a tie–neither will do your waistline any favors, so use them sparingly.
2. A good egg
Nutritional experts had long maligned eggs because they are high in cholesterol, but more recent research revealed that saturated fat -- not cholesterol -- poses the greatest risk. Plus, eggs provide protein, iron, and lutein, a nutrient that helps stem age-related eyesight decline. (Spinach and other leafy greens are also good sources of lutein.)
The American Dietetic Association considers eating eggs in moderation a healthy habit and suggests removing some of the egg yolks to reduce fat and cholesterol. For example, in a recipe that calls for two whole eggs, the association recommends substituting with two egg whites and one whole egg.
3. The case for coffee
Forgoing coffee was like a badge of honor in health nut circles, but not any longer. Recent studies have refuted caffeine’s link to heart disease, cancer, and high blood pressure. In addition, health experts now tell us that filling up our mugs has health benefits.
According to the American Medical Association, regular coffee drinkers are less likely to have type II diabetes, and their caffeine habit may reduce the risk of developing colon cancer, liver disease, and Parkinson’s disease. Researchers have also seen a reduced risk of dementia among people who drink three to five cups of coffee a day.
4. Sweet sin or simply sugar?
Cane sugar earned a bad rap, sparking a move to replace it with everything from honey to concentrated fruit juice. Studies show that the substitutes are no better than the real deal. Whatever the original source, consuming too many of these sweet simple carbohydrates can cause health problems like obesity, type II diabetes, and tooth decay. Yet, cane sugar can be part of a healthful diet in reasonable quantities.
The World Health Organization recommends limiting added sugar to 10 percent of daily calorie intake. And as for the new pariah, high fructose corn syrup, the nutrition gurus say that it’s probably no better or worse than all the rest. Although food marketers are taking advantage of the public’s negative perception of high fructose corn syrup, experts say that consumers shouldn’t be fooled by the new marketing techniques.
In terms of your health, it’s the calories that count.
5. A drink a day
For a long time, science was lockstep with Puritan thinking, shunning all alcohol. But within the last few years, there has been a growing body of evidence that alcohol in small amounts is associated with better health.
Experts believe that having a few drinks a week may reduce your risk of coronary heart disease and stroke. Studies indicate that red wine in particular has positive benefits. Rich in antioxidants, including resveratrol, red wine may help prevent clogged arteries.
Be warned, though, while it’s tempting to embrace the more-is-better philosophy, three plus drinks a day will up your risk of liver, mouth, breast, and throat cancer as well as memory loss. Experts recommend one beverage a day for women and two for men.
Not exactly a night on the town, but a glass of syrah with dinner. Not bad!
6. Dispelling the chocolate myth
For ages it seems, parents and health professionals said that chocolate makes us pimply, rots our teeth, and offers no health benefits. Au contraire. Chocolate is chock full of minerals and has some of the same antioxidants found in fruits and vegetables that ward off disease, particularly heart disease.
Unlike gummy and caramel candies, chocolate doesn’t stick to your teeth causing cavities. And don’t try to blame chocolate for blemishes; researchers have found no correlation between the two. In fact, the antioxidants may improve the appearance of your skin by combating inflammation from free radicals.
Look for dark chocolate that contains at least 70 percent cocoa -- the higher the cocoa percentage, the more healthy flavanol antioxidants it contains. (Tea, grapes, blueberries, and cranberries are also high in flavanols.) The label should also say non- or lightly alkalized or non-dutch processed.
An even better way to get your flavanol fix is with natural cocoa powder; when converted into chocolate bars, the cocoa beans lose some of their antioxidants. Plus, chocolate is a mood-booster, increasing serotonin in the brain.
Now that you know the truth about these gustatory pleasures, stay calm. Resist the urge to stock up on all the goodies you have been missing. Remember that nutritionists, researchers, and doctors universally agree that moderation is the key. Drink a few cups of coffee, but don’t down the whole pot. Savor a few squares of chocolate, but try not to make eating the whole bar a habit.
And go ahead, order that piece of tiramisu every once in a while. It won’t kill you.
Care2 via Sarah Krupp, DivineCaroline
Monday, July 20, 2009
Parkinson's Disease: Eating Right
While there is no special diet required for people with Parkinson's disease, eating a well-balanced, nutritious diet is extremely beneficial. With the proper diet, our bodies work more efficiently, we have more energy, and medications will work properly.
This article addresses the basics of good nutrition. Please consult your doctor or dietitian before making any dietary changes. A registered dietitian can provide in-depth nutrition education, tailor these general guidelines to meet your needs, and help you create and follow a personal meal plan.
The Basics
* Eat a variety of foods from each food category. Ask your doctor if you should take a daily vitamin supplement.
* Maintain your weight through a proper balance of exercise and food. Ask your doctor what your "goal" weight should be and how many calories you should consume per day.
* Include high-fiber foods such as vegetables, cooked dried peas and beans (legumes), whole-grain foods, bran, cereals, pasta, rice, and fresh fruit in your diet.
* Choose foods low in saturated fat and cholesterol.
* Try to limit sugars.
* Moderate your use of salt.
* Drink eight 8 oz. glasses of water per day.
* Ask your doctor about drinking alcoholic beverages (alcohol may interfere with some of your medications).
For more information and resources about Parkinson's disease you can check out www.parkinsonresearchfoundation.org It's one of the most comprehensive websites on the internet for Parkinson's disease information.
This article addresses the basics of good nutrition. Please consult your doctor or dietitian before making any dietary changes. A registered dietitian can provide in-depth nutrition education, tailor these general guidelines to meet your needs, and help you create and follow a personal meal plan.
The Basics
* Eat a variety of foods from each food category. Ask your doctor if you should take a daily vitamin supplement.
* Maintain your weight through a proper balance of exercise and food. Ask your doctor what your "goal" weight should be and how many calories you should consume per day.
* Include high-fiber foods such as vegetables, cooked dried peas and beans (legumes), whole-grain foods, bran, cereals, pasta, rice, and fresh fruit in your diet.
* Choose foods low in saturated fat and cholesterol.
* Try to limit sugars.
* Moderate your use of salt.
* Drink eight 8 oz. glasses of water per day.
* Ask your doctor about drinking alcoholic beverages (alcohol may interfere with some of your medications).
For more information and resources about Parkinson's disease you can check out www.parkinsonresearchfoundation.org It's one of the most comprehensive websites on the internet for Parkinson's disease information.
Saturday, June 13, 2009
Nutrition for Parkinson's Disease
Constipation, urinary tract infections (UTIs), thinning bones, and unexplained weight loss are all common in persons with Parkinson’s Disease (PD). Preventing or managing these conditions can be accomplished through proper hydration and nutritional intake.
Proper hydration, which is achieved by drinking plenty of fluids, is important in the prevention of constipation and UTIs. Fluid replacement is important, especially when participating in physical activity. Be sure to drink fluids throughout the day, ideally water. Consuming fruits and vegetables, foods which are naturally high in water content, can also increase daily fluid intake. Side effects of anti-Parkinson medications or anticholinergic agents (i.e., Cogentin, Artane) may include dry mouth, feelings of thirst, thick or sticky saliva, dry eyes, and constipation. It is important to consume adequate fluids; again, preferably water, when taking medications. Aim for 8 glasses per day of water in addition to any other fluids normally consumed within the course of the day (such as juice, milk, or coffee). Remember to include adequate fiber in any healthy diet and be sure to consume adequate water when increasing your fiber intake in order to further prevent risk of constipation.
Persons with PD are also at risk for thinning bones and need to consider adequate nutritional intake to promote strengthening of bones and maintenance of bone density. This intake should include foods containing micronutrients such as calcium, magnesium, vitamin D, and vitamin K. Continue to consume a variety of foods, and incorporate foods high in the aforementioned micronutrients, such as dairy products (i.e., low-fat versions of milk, cheese, and/or yogurt). Vitamin D maintains calcium blood levels in the body within normal limits, and is crucial for adequate absorption of calcium from the blood stream. If adequate calcium is not available, the body begins to break down bone in order to supply the needed nutrient. Often, vitamin D needs are not met by dietary methods alone. Recent research indicates that limited exposure to the sun during the spring, summer, and fall of 5 to 15 minutes per day (between 10 a.m. and 3 p.m.) will provide the body with the current recommended amount of vitamin D. Allow some sun exposure to hands, arms, and face for a few minutes each day to total 60 minutes per week. In the absence of any sun exposure, be sure to increase daily intake of vitamin D-fortified foods such as milk and orange juice (products fortified in vitamin D indicate this message on their containers). Foods that naturally contain vitamin D include liver, eggs, and fatty fish (i.e., salmon). Healthy sun exposure and adequate nutritional intake may maximize a person’s vitamin D status to promote good health. In addition to healthy sun exposure and consumption of foods high in vitamin D, persons with PD may want to speak with a primary care physician about taking a supplement.
Unexplained weight loss may also occur and may be considered a nutritional risk factor if weight loss of 10% or more of usual body weight occurs.
Reference: Holick, M. (2005). The Vitamin D Epidemic and its Health Consequences. The Journal of Nutrition; 135:2739S-48S.
Proper hydration, which is achieved by drinking plenty of fluids, is important in the prevention of constipation and UTIs. Fluid replacement is important, especially when participating in physical activity. Be sure to drink fluids throughout the day, ideally water. Consuming fruits and vegetables, foods which are naturally high in water content, can also increase daily fluid intake. Side effects of anti-Parkinson medications or anticholinergic agents (i.e., Cogentin, Artane) may include dry mouth, feelings of thirst, thick or sticky saliva, dry eyes, and constipation. It is important to consume adequate fluids; again, preferably water, when taking medications. Aim for 8 glasses per day of water in addition to any other fluids normally consumed within the course of the day (such as juice, milk, or coffee). Remember to include adequate fiber in any healthy diet and be sure to consume adequate water when increasing your fiber intake in order to further prevent risk of constipation.
Persons with PD are also at risk for thinning bones and need to consider adequate nutritional intake to promote strengthening of bones and maintenance of bone density. This intake should include foods containing micronutrients such as calcium, magnesium, vitamin D, and vitamin K. Continue to consume a variety of foods, and incorporate foods high in the aforementioned micronutrients, such as dairy products (i.e., low-fat versions of milk, cheese, and/or yogurt). Vitamin D maintains calcium blood levels in the body within normal limits, and is crucial for adequate absorption of calcium from the blood stream. If adequate calcium is not available, the body begins to break down bone in order to supply the needed nutrient. Often, vitamin D needs are not met by dietary methods alone. Recent research indicates that limited exposure to the sun during the spring, summer, and fall of 5 to 15 minutes per day (between 10 a.m. and 3 p.m.) will provide the body with the current recommended amount of vitamin D. Allow some sun exposure to hands, arms, and face for a few minutes each day to total 60 minutes per week. In the absence of any sun exposure, be sure to increase daily intake of vitamin D-fortified foods such as milk and orange juice (products fortified in vitamin D indicate this message on their containers). Foods that naturally contain vitamin D include liver, eggs, and fatty fish (i.e., salmon). Healthy sun exposure and adequate nutritional intake may maximize a person’s vitamin D status to promote good health. In addition to healthy sun exposure and consumption of foods high in vitamin D, persons with PD may want to speak with a primary care physician about taking a supplement.
Unexplained weight loss may also occur and may be considered a nutritional risk factor if weight loss of 10% or more of usual body weight occurs.
Reference: Holick, M. (2005). The Vitamin D Epidemic and its Health Consequences. The Journal of Nutrition; 135:2739S-48S.
Saturday, June 6, 2009
The Facts About Glutathione and Parkinson's Disease
Author: Priya Shah
Parkinson's Disease (PD), a devastating illness, occurs in one of every 100 people over 65.
It is a slowly progressing disease of the nervous system that results in progressive destruction of brain cells (neurons) in an area of the brain called the substantia nigra. Death occurs usually as a result of secondary complications such as infection.
One of the mechanisms known to destroy neurons is damage by free radicals or reactive oxygen species - destructive molecules produced by oxidation of the neurotransmitter dopamine.
The Role of Dopamine
The cells of the substantia nigra use dopamine - a chemical messenger between brain or nerve cells - to communicate with cells in another region of the brain called the striatum.
When nigral cells are lost, nigral dopamine levels fall, resulting in a decrease in striatal dopamine.
The typical symptoms of PD - motor function deficiencies characterized by muscle rigidity, jerky movements, rhythmic resting tremors - are the result of low levels of striatal dopamine.
Most dopaminergic drugs used to treat PD, are aimed at temporarily replenishing or mimicking dopamine. They improve some symptoms, but do not restore normal brain function nor halt brain cell destruction.
Dopaminergic drugs are generally effective at first in reducing many PD symptoms, but over time they lose their effect.
They also cause severe side effects because they overstimulate nerve cells elsewhere in the body and cause confusion, hallucinations, nausea and fluctuations in the movement of limbs.
The Role of Antioxidants
When dopaminergic neurons are lost in the course of Parkinson's disease, the metabolism of dopamine is increased - which in turn increases the formation of highly neurotoxic hydroxyl radicals.
The most important free radical scavenger in the cells of the substantia nigra is the powerful brain antioxidant, glutathione. Glutathione levels in PD patients are low.
And as we age, levels of glutathione in the dopaminergic neurons of the substantia nigra decreases. This appears to hasten cell death and advance the progression of PD.
At least 80 percent of the substantia nigra cells are lost before symptoms of Parkinson's disease become apparent. This is why it becomes essential to protect or maintain these cells under oxidative stress.
How does Glutathione help in Parkinson's Disease?
Several factors explain why glutathione is so beneficial in Parkinson's disease.
1. Glutathione increases the sensitivity of the brain to dopamine. So although glutathione doesn't raise dopamine levels, it allows the dopamine in the brain to be more effective.
2. Glutathione's powerful antioxidant activity protects the brain from free radical damage.
3. An even more intriguing benefit of glutathione lies in its powerful detoxification ability.
Its a well known fact that most Parkinson's patients are deficient in their ability to detoxify chemicals to which they are exposed.
The unfortunate few who harbor an inherited flaw in their detoxification pathways are at far greater risk to the brain damaging effects of a wide variety of toxins.
Glutathione is one of the most important components of the liver's detoxification system. Glutathione therapy is one of the most effective techniques for enhancing liver and brain detoxification.
Glutathione treatments considerably improve some of the symptoms of Parkinson's disease including difficulties with rigidity, walking, movement, coordination and speech. A marked reduction of tremor has been observed as well as a decrease in depression.
Glutathione and N-acetyl-L-cysteine (a glutathione precursor) have been shown to be very effective in protecting the nerves in the substantia nigra from being destroyed by oxidative stress.
Glutathione Therapy in Parkinson's Disease
The practical problem in increasing glutathione levels is that taking glutathione itself as a supplement does not boost cellular glutathione levels, since glutathione breaks down in the digestive tract before it reaches the cells.
However, intravenous glutathione therapy and taking glutathione precursors are both effective in boosting intracellular levels of glutathione.
Intravenous Glutathione Therapy:
Intravenous glutathione injections have been shown to have amazing and quick results.
Dr. David Perlmutter, a pioneer in this therapy, has developed a protocol utilized at the Perlmutter Health Center for administering intravenous glutathione to Parkinson's patients.
Following even a single dosage of intravenous glutathione - often in as little as 15 minutes - the ability to walk, turn around and move their arms is almost completely restored.
Glutathione Precursors:
Dietary antioxidants and supplements that increase cellular glutathione, such as alpha lipoic acid, NAC, pycnogenol, the herb silymarin (milk thistle), are effective in restoring normal function.
N-acetyl-cysteine (NAC) and un-denatured, whey protein both supply glutathione precursors intracellularly, enhance the body's production of glutathione and aid the detoxification process.
Other nutritional supplements which aid the detoxification process include selenium, vitamins E and C.
Parkinson's Disease (PD), a devastating illness, occurs in one of every 100 people over 65.
It is a slowly progressing disease of the nervous system that results in progressive destruction of brain cells (neurons) in an area of the brain called the substantia nigra. Death occurs usually as a result of secondary complications such as infection.
One of the mechanisms known to destroy neurons is damage by free radicals or reactive oxygen species - destructive molecules produced by oxidation of the neurotransmitter dopamine.
The Role of Dopamine
The cells of the substantia nigra use dopamine - a chemical messenger between brain or nerve cells - to communicate with cells in another region of the brain called the striatum.
When nigral cells are lost, nigral dopamine levels fall, resulting in a decrease in striatal dopamine.
The typical symptoms of PD - motor function deficiencies characterized by muscle rigidity, jerky movements, rhythmic resting tremors - are the result of low levels of striatal dopamine.
Most dopaminergic drugs used to treat PD, are aimed at temporarily replenishing or mimicking dopamine. They improve some symptoms, but do not restore normal brain function nor halt brain cell destruction.
Dopaminergic drugs are generally effective at first in reducing many PD symptoms, but over time they lose their effect.
They also cause severe side effects because they overstimulate nerve cells elsewhere in the body and cause confusion, hallucinations, nausea and fluctuations in the movement of limbs.
The Role of Antioxidants
When dopaminergic neurons are lost in the course of Parkinson's disease, the metabolism of dopamine is increased - which in turn increases the formation of highly neurotoxic hydroxyl radicals.
The most important free radical scavenger in the cells of the substantia nigra is the powerful brain antioxidant, glutathione. Glutathione levels in PD patients are low.
And as we age, levels of glutathione in the dopaminergic neurons of the substantia nigra decreases. This appears to hasten cell death and advance the progression of PD.
At least 80 percent of the substantia nigra cells are lost before symptoms of Parkinson's disease become apparent. This is why it becomes essential to protect or maintain these cells under oxidative stress.
How does Glutathione help in Parkinson's Disease?
Several factors explain why glutathione is so beneficial in Parkinson's disease.
1. Glutathione increases the sensitivity of the brain to dopamine. So although glutathione doesn't raise dopamine levels, it allows the dopamine in the brain to be more effective.
2. Glutathione's powerful antioxidant activity protects the brain from free radical damage.
3. An even more intriguing benefit of glutathione lies in its powerful detoxification ability.
Its a well known fact that most Parkinson's patients are deficient in their ability to detoxify chemicals to which they are exposed.
The unfortunate few who harbor an inherited flaw in their detoxification pathways are at far greater risk to the brain damaging effects of a wide variety of toxins.
Glutathione is one of the most important components of the liver's detoxification system. Glutathione therapy is one of the most effective techniques for enhancing liver and brain detoxification.
Glutathione treatments considerably improve some of the symptoms of Parkinson's disease including difficulties with rigidity, walking, movement, coordination and speech. A marked reduction of tremor has been observed as well as a decrease in depression.
Glutathione and N-acetyl-L-cysteine (a glutathione precursor) have been shown to be very effective in protecting the nerves in the substantia nigra from being destroyed by oxidative stress.
Glutathione Therapy in Parkinson's Disease
The practical problem in increasing glutathione levels is that taking glutathione itself as a supplement does not boost cellular glutathione levels, since glutathione breaks down in the digestive tract before it reaches the cells.
However, intravenous glutathione therapy and taking glutathione precursors are both effective in boosting intracellular levels of glutathione.
Intravenous Glutathione Therapy:
Intravenous glutathione injections have been shown to have amazing and quick results.
Dr. David Perlmutter, a pioneer in this therapy, has developed a protocol utilized at the Perlmutter Health Center for administering intravenous glutathione to Parkinson's patients.
Following even a single dosage of intravenous glutathione - often in as little as 15 minutes - the ability to walk, turn around and move their arms is almost completely restored.
Glutathione Precursors:
Dietary antioxidants and supplements that increase cellular glutathione, such as alpha lipoic acid, NAC, pycnogenol, the herb silymarin (milk thistle), are effective in restoring normal function.
N-acetyl-cysteine (NAC) and un-denatured, whey protein both supply glutathione precursors intracellularly, enhance the body's production of glutathione and aid the detoxification process.
Other nutritional supplements which aid the detoxification process include selenium, vitamins E and C.
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