Recently diet and lifestyle factors have been identified as possible contributing factors to the development of Parkinson’s Disease. For many years Parkinson’s Disease and Parkinsonian like disorders were considered to be primarily of hereditary origin, and we may have thought we were “destined” to follow in our family’s foot-steps. However, like many other recent findings regarding genes, environment and nutrition (nutrigenomics etc) participate in a significant interplay, and we actually may be able to have some input into our genetic expression, and the development of degenerative or chronic diseases.
Avoiding exposure to toxins and pesticides has often been recommended in the fight against neuro-degenerative conditions. Pasteurized milk has not yet been considered by mainstream America as a “toxic food product” (although proponents of raw milk will be happy to itemize the reasons why this might be true), it has been attributed to the onset of Parkinson’s Disease. Other risk factors include:
- Environmental toxins and pesticides
- Petroleum based hydrocarbon solvents like glues and paints
- Aspartame (artificial sweetener found in many diet sodas and low calorie foods – think “blue packet”)
- Excess Iron in your body
- Vitamin D deficiency
- Folate deficiency
- Pasteurized milk
It is important to note that all of these are lifestyle-related issues, and that making simple changes can be a powerful tool to fight degenerative and chronic diseases.
What you eat matters!