Food For The Brain - Parkinson's

Parkinson’s Disease is a degenerative neurological disorder that affects the brain region responsible for the production of the neurotransmitter dopamine. The condition is characterized by a loss of motor control, rigidity, slowness of movement, balance and tremor problems, fatigue, sleep and memory deficits as well as constipation.

Causes and Conventional Treatment

Parkinson’s disease affects people mostly in middle age from ages 40 - 70 yrs. old. It targets brain cells of in the substantia nigra area of the brain in the production of neurotransmitter (chemical messenger) dopamine. The causes are really unknown but are believed to be a combination of genetics and environment. Other contributing indicators may include physical trauma , environmental toxicity, drugs, genetics, nutrient deficiency, stress and mitochondrial abnormalities.

Conventional treatment usually involves medication which is aimed at raising dopamine levels. Either by the stimulation of dopamine receptors with an agonist drug or other therapies like, physiotherapy, speech or psychological therapy, osteopathy or deep brain stimulation. There is no known cure for this condition, but these modalities can help relieve symptoms and discomfort.

Nutritional Support

Optimizing your diet when you have a Parkinson’s diagnosis can be of benefit in helping it’s slow progressive debilitating effects. Not to mention helping other conditions like constipation, fatigue, depression and insomnia that typically accompany Parkinson’s. The other main dietary factors of concern when treating a person with Parkinson’s include reducing toxic loads along with homocysteine with folic acid, increasing Omega 3 fats ,vitamins B6 and B12, zinc, vitamin D and magnesium.

The importance dopamine plays in a Parkinson’s patient is critical.

Dopamine is made from the amino acids which are the building blocks of proteins. Eating protein rich foods such as (meat, eggs, fish, chicken and nuts and seeds) are broken down into amino acids like L-tyrosine and L- phenylalanine, which are converted in the body into L-Dopa, which is then converted into dopamine in the brain. The very substance a person with Parkinson’s needs.

Certain vitamins and minerals are required at each stage of the process to ensure the conversions take place. So, any deficiencies of these nutrients may reduce the dopamine production.

Reducing Your Toxic Load

Although the cause of Parkinson’s has not been determined we do know that environmental toxins like, herbicides and pesticides could be involved. Higher levels of these chemicals have been found in people with Parkinson’s, based on research. Reducing these chemicals along with other dietary toxins such as alcohol and caffeine will help to lower the overall toxic load in the body.

Eat 7 -8 portions of antioxidant rich foods from good sources of organic fruits and vegetables either lightly cooked or raw will help to combat the inflammation that is associated with Parkinson’s.

Try and avoid any food intolerances like gluten, dairy, yeast or soy for 3 to 4 weeks and see if you notice any improvements.

Keep your blood glucose levels steady by eating less junk foods which cause neuroinflammation a feature of Parkinson’s. So, avoid sugar which can lead to dizziness, insomnia, fatigue irritability and forgetfulness. All common in someone with Parkinson’s.

Homocysteine

Some studies have found the amino acid homocysteine, is more elevated in a person with Parkinson’s. Some believe it could be a side effect from medication. While others believe it is from the Parkinson’s itself. But either way, having a healthy homocysteine level by including nutrients that reduce it like, folic acid, vitamins B12 & B6, and zinc is a good idea.

Make it a practice to eat more vitamin B rich whole foods like; whole grains, fruits and vegetables, beans, lentils, nuts and seeds. While adding more vitamin B12 from animal foods like, meat, dairy, eggs and fish.

Omega 3 Fats

Neuroinflammation is a key component of Parkinson’s. This results in mood fluctuations. Another key feature of Parkinson’s. Omega 3 fats are anti-inflammatory which may be beneficial to reducing neuroinflammation.

A small placebo- controlled pilot trial showed an improvement in depression in Parkinson’s patients when they supplemented with omega 3 fatty acids when compared to the placebo group.

Good sources of omega 3’s comes from fish such as salmon, mackerel, trout, sardines and herring.

Eat these variety of fish twice a week and add ground flax seeds and pumpkin seeds for an added boost.

Vitamin D

This nutrient is provided mainly by the sun through the action of the receptors of the skin. Research shows that the brain has receptors for this vitamin also, which has a growth hormone effect by enhancing the brain -derived neurotropic factor (BDNF). As we age vitamin D deficiency is more common. So, having healthy levels through supplementation and getting more sunlight exposure is a sensible thing to do.

Magnesium

There is no solid research indicating a link between magnesium and Parkinson’s. But, given the fact that magnesium plays an important role in supporting good sleep may have some benefit for a Parkinson’s patient. Because many people who suffer from Parkinson’s do complain of poor sleep patterns.

Magnesium is a mineral that acts like a natural muscle relaxant. Some magnesium deficiency symptoms are muscle weakness, spasms or tremors, nervousness, constipation, high blood pressure, irregular heartbeat, hyperactivity and depression. Some of these same symptoms are shared by Parkinson’s patients. It may be helpful to check with your doctor or nutritionist and see if supplementing magnesium is a good idea.

Magnesium can be found naturally in green leafy vegetables like, kale , spinach, spring greens and cabbage. Or by supplementing 200-400 mgs daily.

Optimize Your Brain With Food

Adopting a hands on approach to the treatment of Parkinson’s by including the integration of smart food choices can have some beneficial behavioral results. By looking closer into what really happens chemically to the brain from our foods will leave us with better clues as to what we all can do to slow the progression of Parkinson’s.

What I’ve tried to do with this food for the brain series is to demonstrate through research what we know to be true. How nutrition can actually play an important part to supporting what our brain and nervous systems need chemically to operate the way they are designed. As well as how nutrition is foundational in what it means to be proactive with your health decisions.

Don’t wait until you are experiencing symptoms from a mental health crisis. Start today and clean up what damage you may be unknowingly creating from within by your poor food choices. What might seem to be a relatively harmless daily food habit, over time, can have devastating health consequences down the road.

Now is the time to implement the “ food is thy medicine “ doctrine and broaden the medical establishments treatment protocols for our failing mental health. Research is quite clear in demonstrating that the best health outcomes are a result of addressing both genetic and environmental factors together. Which include cleaning up our gut bacteria. So don’t wait to take a pill. Instead, stay ahead of the curve and heal through nutrition.

-A balanced brain is a nutrient dense brain-