Parkinson’s disease was first described by James Parkinson in 1817 as The Shaking Palsy. Must P.D. patients have a resting tremor, forward-tilting posture, rigid muscles, slow movement with a loss of balance. Dopamine, a neurotransmitter that promotes feelings of self-worth, are lower in the brain of a P.D. patient.
Can nutrition impact the progression of a Parkinson’s patient? It may not stop it, but can definitely slow down and possibly reverse the brain’s deterioration. Here’s just a sample of some things you may not know:
1. Excess copper from pipes deplete dopamine.
2. Excess sugar depletes dopamine.
3. Excess manganese can trigger Parkinson’s like symptoms.
4. The PARK 7 gene that can contribute to P.D. needs to be squelched with exercise and antioxidants.
5. Reduce calcium supplementation associated with amyloid plaquing from the SNCA gene and add Resveratrol.
Need more help?
There are always gut issues associated with P.D. The gut-brain connections mean addressing food sensitivities, gut microbes, and gut pathogens. An even more aggressive approach would include exercise and neurofeedback to engage the brain and stimulate the proper neurotransmitters.
Please call in for help. 210-490-9169