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.
Thursday, June 10, 2010
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
Saturday, March 6, 2010
Father becomes one of UK's youngest Parkinson's disease sufferers at 23
By Daily Mail Reporter
A former rugby player has been revealed as one of the UK's youngest known sufferers of Parkinson's disease, aged just 23.
Father-of-one Shaun Slicker, was diagnosed with the condition - which affects the way the brain coordinates body movements - solving a medical conundrum which baffled doctors for four years.
Now Shaun has spoken about the impact the disease has had on his life and his plans for the future with five-month-old son, Leland Wiffen-Slicker.
A father aged 23 has been told he has Parkinson's Disease - making him one of the youngest people in the country to be diagnosed with the condition
Shaun, from Dunwood Park Courts, Shaw, near Oldham, Greater Manchester, said: 'After years of uncertainty finding out what was causing my suffering was in some way a relief, but it has also been devastating. "It was a life-changing moment.
'But everyone who knows me knows I'm a positive person and I'm determined to live my life as fully as I can.'
Mr Slicker first noticed a tremor in his left leg four years ago and assumed it was a trapped nerve.
Shaun, who had played rugby for Saddleworth Rangers since he was five, first noticed a tremor in his left leg in 2006.
Putting it down to a trapped nerve he ignored it, until the symptoms persisted and he began to develop a limp along with tremors in his arm and hand.
After three-years of medical examinations, neurologists finally revealed he had Young Onset Parkinson's.
While it is commonly believed Parkinson's only affects older people, one in 20 of the 10,000 diagnosed each year are under 40 years-old.
The younger a patient is the rarer the diagnosis, but children as young as seven have been found to have the condition.
There is some medical evidence suggesting that life expectancy is significantly decreased in patients aged under 50. There is also a risk of more complications from the treatments than their elderly counterparts.
Having to give up rugby and work have been the most difficult changes Shaun has made to his life. But his greatest fear was not being able to hold his son safely.
'I suffer from stiffness on the left-hand side of my body, which can prevent me from moving about much, but the daily injections of a drug called Apomorphine really make a difference,' he said.
'It's been a battle but I'm getting there and starting to live a semi-normal life.'
IN DEPTH...
Parkinson's disease is a progressive neurological condition affecting movements such as walking, talking, and writing.
It is named after Dr James Parkinson who was the first to identify the condition in 1817.
Parkinson's occurs as result of a loss of nerve cells in part of the brain. These cells produce a chemical that allows messages to be sent to the parts of the brain that co-ordinate movement.
The symptoms of Parkinson's usually begin slowly, develop gradually and in no particular order.
At present there is no cure for Parkinson's.
Around 120,000 people have Parkinson's in the UK.
Famous people with the condition include former boxer Muhammed Ali and actor Michael J Fox.
As for the future, Shaun is hoping to be spend his free time working with young people as both a rugby coach and mentor to those with behavioural problems.
The former Royton and Crompton School pupil is also keen to support the Parkinson's Disease Society in its work to find a cure and raise the profile of the disease.
In January, Shaun and 40 friends took part in a 4.5-mile fund-raising fancy-dress walk across Oldham to raise £826 for the charity.
Dr Kieran Breen, director of research at the Parkinson's Disease Society, said the charity was 'closer than ever' to finding a cure.
'Research funded by the Parkinson's Disease Society is helping people to overcome many of the symptoms of the condition.
A younger person may have many years of experiencing only minor symptoms before it becomes necessary to take medication. Keeping fit, eating well and having a positive outlook may also help people to lead a full and active life.'
A former rugby player has been revealed as one of the UK's youngest known sufferers of Parkinson's disease, aged just 23.
Father-of-one Shaun Slicker, was diagnosed with the condition - which affects the way the brain coordinates body movements - solving a medical conundrum which baffled doctors for four years.
Now Shaun has spoken about the impact the disease has had on his life and his plans for the future with five-month-old son, Leland Wiffen-Slicker.
A father aged 23 has been told he has Parkinson's Disease - making him one of the youngest people in the country to be diagnosed with the condition
Shaun, from Dunwood Park Courts, Shaw, near Oldham, Greater Manchester, said: 'After years of uncertainty finding out what was causing my suffering was in some way a relief, but it has also been devastating. "It was a life-changing moment.
'But everyone who knows me knows I'm a positive person and I'm determined to live my life as fully as I can.'
Mr Slicker first noticed a tremor in his left leg four years ago and assumed it was a trapped nerve.
Shaun, who had played rugby for Saddleworth Rangers since he was five, first noticed a tremor in his left leg in 2006.
Putting it down to a trapped nerve he ignored it, until the symptoms persisted and he began to develop a limp along with tremors in his arm and hand.
After three-years of medical examinations, neurologists finally revealed he had Young Onset Parkinson's.
While it is commonly believed Parkinson's only affects older people, one in 20 of the 10,000 diagnosed each year are under 40 years-old.
The younger a patient is the rarer the diagnosis, but children as young as seven have been found to have the condition.
There is some medical evidence suggesting that life expectancy is significantly decreased in patients aged under 50. There is also a risk of more complications from the treatments than their elderly counterparts.
Having to give up rugby and work have been the most difficult changes Shaun has made to his life. But his greatest fear was not being able to hold his son safely.
'I suffer from stiffness on the left-hand side of my body, which can prevent me from moving about much, but the daily injections of a drug called Apomorphine really make a difference,' he said.
'It's been a battle but I'm getting there and starting to live a semi-normal life.'
IN DEPTH...
Parkinson's disease is a progressive neurological condition affecting movements such as walking, talking, and writing.
It is named after Dr James Parkinson who was the first to identify the condition in 1817.
Parkinson's occurs as result of a loss of nerve cells in part of the brain. These cells produce a chemical that allows messages to be sent to the parts of the brain that co-ordinate movement.
The symptoms of Parkinson's usually begin slowly, develop gradually and in no particular order.
At present there is no cure for Parkinson's.
Around 120,000 people have Parkinson's in the UK.
Famous people with the condition include former boxer Muhammed Ali and actor Michael J Fox.
As for the future, Shaun is hoping to be spend his free time working with young people as both a rugby coach and mentor to those with behavioural problems.
The former Royton and Crompton School pupil is also keen to support the Parkinson's Disease Society in its work to find a cure and raise the profile of the disease.
In January, Shaun and 40 friends took part in a 4.5-mile fund-raising fancy-dress walk across Oldham to raise £826 for the charity.
Dr Kieran Breen, director of research at the Parkinson's Disease Society, said the charity was 'closer than ever' to finding a cure.
'Research funded by the Parkinson's Disease Society is helping people to overcome many of the symptoms of the condition.
A younger person may have many years of experiencing only minor symptoms before it becomes necessary to take medication. Keeping fit, eating well and having a positive outlook may also help people to lead a full and active life.'
Wednesday, January 20, 2010
Fava Beans and Parkinson’s Disease
Sandra has been growing her own fava beans. They give her wonderful relief from the symptoms of Parkinson’s. We asked Sandra a series of questions about fave beans. Here are her answers:
1. How did you come to try fava beans as therapy for Parkinson’s disease?
I started searching books for possible natural treatments for Parkinson’s disease in January 2009. Came across a book “Green Pharmacy” by James A. Duke PhD. He spoke of favas for Parkinson’s disease & that started the ball rolling…lots of research and a search for seeds to plant. I am an organic gardener and am fascinated with herbs and natural medicine … so this was a new challenge for me.
2. Why are fava beans supposed to give relief from PD symptoms?
The whole aerial plant contains l-dopa. Especially, the immature green pods. Since it is a natural form of l-dopa, the body recognizes & utilizes it very efficiently. Part of this is because it is a whole food, not a synthetic, man made form … just God given.
3. How have fava beans helped you and your friend?
My friend takes a small amount of sinemet and a couple of beans at medication times. The favas are supplying most of her l-dopa. This seems to be giving her longer “on” times. Taking less sinemet seems to mean less withdrawal time from sinemet. She tries to take all of her sinemet before lunch time and then supplement in the afternoon with bean products dries bean chips/bean cookies/tincture, etc.
Personally, I am not on any pharmaceuticals for PD, and just taking a few drops of tincture when I feel PD symptoms coming on, is enough to let me get through the day symptom free.
4. Can everyone use fava beans?
No. Some people have a genetic condition called favism. People with favism have an deficiency that makes it very dangerous to use favas…consumption can be fatal. There is a simple blood test called a G6PD which detects if you have this condition and should not use fava beans. The test cost me $65. and was well worth it.
For more information go to www.parkinsonresearchfoundation.org
1. How did you come to try fava beans as therapy for Parkinson’s disease?
I started searching books for possible natural treatments for Parkinson’s disease in January 2009. Came across a book “Green Pharmacy” by James A. Duke PhD. He spoke of favas for Parkinson’s disease & that started the ball rolling…lots of research and a search for seeds to plant. I am an organic gardener and am fascinated with herbs and natural medicine … so this was a new challenge for me.
2. Why are fava beans supposed to give relief from PD symptoms?
The whole aerial plant contains l-dopa. Especially, the immature green pods. Since it is a natural form of l-dopa, the body recognizes & utilizes it very efficiently. Part of this is because it is a whole food, not a synthetic, man made form … just God given.
3. How have fava beans helped you and your friend?
My friend takes a small amount of sinemet and a couple of beans at medication times. The favas are supplying most of her l-dopa. This seems to be giving her longer “on” times. Taking less sinemet seems to mean less withdrawal time from sinemet. She tries to take all of her sinemet before lunch time and then supplement in the afternoon with bean products dries bean chips/bean cookies/tincture, etc.
Personally, I am not on any pharmaceuticals for PD, and just taking a few drops of tincture when I feel PD symptoms coming on, is enough to let me get through the day symptom free.
4. Can everyone use fava beans?
No. Some people have a genetic condition called favism. People with favism have an deficiency that makes it very dangerous to use favas…consumption can be fatal. There is a simple blood test called a G6PD which detects if you have this condition and should not use fava beans. The test cost me $65. and was well worth it.
For more information go to www.parkinsonresearchfoundation.org
Monday, January 11, 2010
Vitamin C
(a.k.a, ascorbic acid; ascorbic is Latin for “without scurvy”)
Vitamin C is a strong antioxidant that promotes the growth and maintenance of bones, teeth, skin and red blood cells. It aids in the repair of tissues and the formation of collagen, plus it helps the body resist stress and infection. It increases the absorption of iron and calcium. Vitamin C is believed to prevent cardiovascular disease, lower cholesterol levels, lower blood pressure, fight allergies and asthma, aid symptoms of diabetes, prevent gallstones, prevent cancer, improve male fertility, prevent osteoporosis, and slow down the progress of Parkinson’s disease.
Natural Food Sources
Avocado, black currants, blueberries, broccoli, Brussels sprouts, cabbage, collard greens, grapefruit, green pepper, guava, kale, lemon, lime, mango, melon, orange, papaya, pineapple, potato, rose hip, spinach, strawberry, tomato, watercress.
Recommended Daily Allowance
Men: 90 mg
Women: 75 mg
For more information go to www.parkinsonresearchfoundation.org
Vitamin C is a strong antioxidant that promotes the growth and maintenance of bones, teeth, skin and red blood cells. It aids in the repair of tissues and the formation of collagen, plus it helps the body resist stress and infection. It increases the absorption of iron and calcium. Vitamin C is believed to prevent cardiovascular disease, lower cholesterol levels, lower blood pressure, fight allergies and asthma, aid symptoms of diabetes, prevent gallstones, prevent cancer, improve male fertility, prevent osteoporosis, and slow down the progress of Parkinson’s disease.
Natural Food Sources
Avocado, black currants, blueberries, broccoli, Brussels sprouts, cabbage, collard greens, grapefruit, green pepper, guava, kale, lemon, lime, mango, melon, orange, papaya, pineapple, potato, rose hip, spinach, strawberry, tomato, watercress.
Recommended Daily Allowance
Men: 90 mg
Women: 75 mg
For more information go to www.parkinsonresearchfoundation.org
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