Parkinson's disease - Nature Cures®

Parkinson’s disease is a chronic degenerative disease of the nervous system. Although it is generally thought of as a disease of old age, it can also occur in middle age and can take years or decades to manifest severe symptoms. When an individual develops Parkinson’s disease they have high levels of the protein alpha-synuclein which is believed to be responsible for causing the damage in the brain.

Parkinson’s disease and the intestinal flora

It has been discovered that the balance of the intestinal flora is connected with the damage. to the brain. An overgrowth of particular bacteria in the intestines release chemicals that cause the immune system to attack brain cells. Adjusting the diet to include plenty of fibre may help to correct the balance as can adding prebiotic and probiotic foods to the diet.

Anything that can upset the normal balance of gut bacteria should be avoided such as taking antibiotics. They should only be taken when absolutely necessary as they also kill the beneficial bacteria in the guts which then allows the pathogenic bacteria to thrive. See>> Feed your friendly bacteria

Changes in gut bacteria communities are associated with a decrease in vitamin B2 (riboflavin) and vitamin B7 (biotin) in people with Parkinson’s disease.

Parkinson’s disease may start in the kidneys not the brain.

In October 2025, a groundbreaking study from Wuhan University has made researchers now believe the disease may not start in the brain, but in the kidneys. The study found abnormal clusters of alpha-synuclein (α-Syn) proteins, the same ones heavily linked to Parkinson’s, inside the kidneys of affected patients. These proteins are known to trigger neurological damage when they build up in the brain. In animal experiments, healthy kidneys successfully cleared these proteins. When kidney function was impaired, the α-Syn proteins began to travel to the brain leading to a build-up and the development of Parkinson’s disease.

People with chronic kidney disease but no neurological symptoms were found to have α-Syn buildup. This discovery suggests the kidneys might act as an early “reservoir” for toxic proteins, which could later spread through the bloodstream or nerves and affect the brain.

Though early and based on limited data, this research could completely change how Parkinson’s is treated. It raises the possibility that monitoring and protecting kidney health might one day help prevent or delay the onset of this devastating condition.

Combating the effects of Parkinson’s disease

A healthy varied diet and regular exercise, to keep the limbs supple, is very important when combating the effects of Parkinson’s disease. The causes of all degenerative nerve diseases include (but are not restricted to) the following factors:

Bacterial infections
Carbon monoxide poisoning
Chronic infection
Cocaine use
Dopamine deficiency
Failure of cell mitochondrial function
Heavy metals
Imbalance of the intestinal flora
Lyme disease
Manganese intoxication
Medications
Nutrient deficiencies
Toxins

Nutrient deficiencies

The following nutrients may be deficient in people with Parkinson’s disease. Consuming foods rich in these vital components is the best way to resolve this. Follow the links to find out the highest natural food sources.

Coenzyme Q10 deficiency
Magnesium deficiency
Vitamin B2 (riboflavin) deficiency
Vitamin B7 (biotin) deficiency
Vitamin B12 (cobalamin) deficiency

NOTE: Supplements of nutrients are not recommended for anyone, especially those suffering with Parkinson’s disease unless a deficiency has been shown by a blood test. Always consume foods rich in the nutrients required instead as harmful imbalances can result from supplements which can further aggravate symptoms. Also lead has been found in some supplements which will agravate Parkinson’s disease symptoms.

Carbon monoxide poisoning

Carbon monoxide poisoning can cause symptoms of Parkinson’s disease (Parkinsonism) due to the damage caused in the brain but in general these symptoms will resolve themselves around six months after the carbon monoxide toxicity took place.

Symptoms of carbon monoxide poisoning

Gait disturbance (short-step gait)
Glabellar reflex (tapping on forehead)
Hypokinesia (muscle movement loss)
Impaired mentality
Increased muscle tone (rigidity)
Intentional (cerebellar) tremor
Masked face
Mutism
Palmar grasp reflex
Retropulsion (loss of balance in a backwards or posterior direction)
Urinary incontinence
Chronic infection

Infections and Parkinson’s disease

Testing for infections must be carried out, especially for Lyme disease which can produce the same symptoms as Parkinson’s disease. There are many antimicrobial fruit, herbs, minerals, nutrients, spices and vegetables that can help the body fight off infections. See the following links.

Dopamine deficiency

Dopamine is a neurotransmitter the body makes from the amino acid tyrosine. Neurotransmitters are the brain chemicals that motivate or sedate, focus or frustrate.

Highest sources of tyrosine in milligrams per 100 grams

Chlorella (dried) 2600 mg
Spirulina (dried) 2584 mg
Sesame seed flour 2100 mg
Whelks 1518 mg
Caviar (fish roe) 1121 mg
Salmon 1100 mg
Lamb’s liver 1090 mg
Quail 1048 mg
Chicken 1047 mg
Calf’s liver 1044 mg
Peanuts 1006 mg
Beef (lean mince) 829 mg
Shrimp and prawns 810 mg
Pheasant 799 mg
Mackerel (tinned) 783 mg
Rabbit 776 mg
Pumpkin seeds 770 mg
Mussels 762 mg
Sesame seeds 710 mg
Sunflower seeds 666 mg
Turkey 660 mg
Soya beans 630 mg
Crayfish 532 mg
Pine nuts 509 mg
Eggs 500 mg
Squid 498 mg
Almonds 452 mg
Walnuts 406 mg
Wheat 400 mg
Rye 339 mg
Black beans 250 mg
Spinach 215 mg
Goat’s milk 179 mg
Mustard greens 119 mg
Cows’ milk 152 mg

The amino acids tyrosine and tryptophan must both cross the blood-brain barrier along the same pathway. If tryptophan crosses the barrier, it will have a calming effect. If tyrosine gets through, then the body and mind will be energised and alert.

Highest sources of tryptophan in milligrams per 100 grams

Spirulina (dried) 929 mg
Chia seeds 721 mg
Whelks 618 mg
Soya beans 590 mg
Pumpkin and squash seeds 578 mg
Chlorella (dried) 500 mg
Safflower seeds 403 mg
Watermelon seeds 390 mg
Sesame seeds 388 mg
Chicken 362 mg
Calf’s liver 361 mg
Lamb’s liver 355 mg
Quail 354 mg
Sunflower seeds 348 mg
Pheasant 339 mg
Cheddar cheese 328 mg
Flaxseeds 297 mg
Caviar (fish roe) 293 mg
Shrimp/prawns 291 mg
Rabbit (wild) 288 mg
Cashew nuts 287 mg
Tuna (tinned) 286 mg
Lobster 285 mg
Cocoa beans 283 mg
Pistachio nuts 273 mg
Mussels 267 mg
Peas 266 mg
Mackerel (tinned) 260 mg
Cod 257 mg
Black beans 256 mg
Crab 255 mg
Salmon (Atlantic farmed) 249 mg
Soya beans 242 mg
Peanuts 231 mg
Pork 220 mg
Almonds 214 mg
Wheat 212 mg
Turkey 194 mg
Venison 192 mg
Squid 174 mg
Walnuts 170 mg
Quinoa and eggs 167 mg
Rye 154 mg
Beef (lean mince) 148 mg
Brazil nuts 141 mg
Pine nuts 107 mg
Black beans 105 mg
Oats 102 mg
Brown rice 101 mg
Spinach 100 mg
Cow’s milk 46 mg
Goat’s milk 44 mg

NOTE: An average build adult human between 19 and 50 years old requires approximately five milligrams of tryptophan per day per kilogram of body weight. Older people require more. For more information see>> Protein

Stress, infection and drugs tend to diminish neurotransmitter levels, as does impaired digestion and circulation. Tryptophan is an essential amino acid which must be consumed in the diet as the body cannot make it whereas tyrosine can be manufacture by the body from another of the essential amino acids phenylalanine.

Highest sources of phenylalanine in milligrams per 100 grams

Chlorella (dried) and spirulina (dried) 2777 mg
Whelks 1648 mg
Pumpkin and squash seeds 1642 mg
Peanuts 1427 mg
Lamb’s liver 1385 mg
Cheddar cheese 1311 mg
Almonds 1185 mg
Sunflower seeds 1169 mg
Black beans 1168 mg
Calf’s liver 1140 mg
Caviar (fish roe) 1092 mg
Beef (lean mince) 1028 mg
Almonds 1120 mg
Tuna fish (tinned) 996 mg
Quail 980 mg
Flaxseeds 957 mg
Pheasant 951 mg
Sesame seeds 940 mg
Turkey 935 mg
Mackerel (tinned) 905 mg
Cod 896 mg
Shrimp/prawns 883 mg
Lobster 866 mg
Salmon (farmed) 863 mg
Mussels 853 mg
Venison 818 mg
Crab 773 mg
Walnuts 711 mg
Eggs 681 mg
Rye 674 mg
Chicken 665 mg
Wheat 656 mg
Brazil nuts 630 mg
Quinoa 593 mg
Soya beans 559 mg
Squid 558 mg
Pine nuts 524 mg
Brown rice 410 mg

Vitamin B6 (pyridoxine) is necessary for the conversion of tryptophan to both vitamin B3 (niacin) and serotonin. Consequently, a dietary deficiency of vitamin B6 may result in low serotonin levels and/or impaired conversion of tryptophan to niacin.

Highest sources of vitamin B6 in milligrams per 100 grams

Rice bran 4.07 mg
Sage 2.69 mg
Brewer’s yeast 1.50 mg
Sunflower seeds 1.35 mg
Wheat germ 1.30 mg
Garlic 1.24mg
Pistachio nuts 1.12 mg
Tuna fish 1.04 mg
Beef or calf’s liver 1.03 mg
Shiitake mushrooms 0.97 mg
Salmon 0.94 mg
Turkey 0.81 mg
Venison 0.76 mg

NOTE: Wild salmon (0.94 mg) contains far more vitamin B6 than farmed salmon (0.56 mg) and fresh salmon and tuna are far richer in vitamin B6 than tinned.

Norepinephrine, also called noradrenalin, is the primary excitatory neurotransmitter needed for motivation, alertness and concentration. Like a hormone, it travels in the bloodstream to arouse brain activity with its adrenalin-like effects. The brain requires norepinephrine to form new memories and to transfer them to long-term storage. This neurotransmitter also influences the metabolic rate.

Both norepinephrine and dopamine are manufactured from the non-essential amino acids tyrosine in the presence of adequate oxygen, vitamins B3, vitamin B6, vitamin B9 and vitamin C, iron and copper. Tyrosine is synthesised in the body from the essential amino acid phenylalanine.

The human body also manufactures coenzymeQ10 from amino acids, tyrosine and phenylalanine. Dopamine is easy to oxidise and nutrients with antioxidant properties, such as vitamin C, vitamin E and carotenoids, can reduce free radical damage to the brain cells that produce dopamine. See>> What are free radicals?

For natural food sources of these nutrients see:

Leva dopa and Parkinson’s disease

Levodopa is produced in the human body via biosynthesis from the amino acid tyrosine. Levodopa, also called L-dopa, is converted to the neurotransmitters epinephrine (adrenaline), dopamine and norepinephrine (noradrenaline) by the enzyme tyrosine hydroxylase in the brain. Levodopa, phenylalanine and tyrosine are precursors to the biological pigment melanin.

Broad beans are a natural source of leva-dopa which has shown to be helpful in treating patients with Parkinson’s disease and can be incorporated into dietary strategies to manage Parkinsonian motor oscillations. Leva-dopa can help to correct the underlying deficiency of endogenous dopamine release in the striatum.

NOTE: There are many adverse side effects from taking leva-dopa as a supplement on its own so consuming foods rich in leva dopa is the wisest choice.

Side effects of taking leva-dopa as a supplement

Blocked nose, sneezing, cough and/or other cold symptoms
Blurred vision
Diarrhoea and constipation (alternating)
Dizziness
Drowsiness
Dry mouth
Headache
Heartburn
Itching
Loss of appetite
Muscle pain
Nausea and vomiting
Numbness or tingling
Skin rash
Sleep problems (insomnia) and strange dreams

NOTE: If any of the following symptoms arise it is important to see a health professional.

Greatly increased eye blinking/twitching.
Fainting.
Mental/mood changes such as confusion, depression, hallucinations and/or thoughts of suicide.
Unusual strong urges such as increased gambling, increased sexual urges etc.
Worsening of involuntary movements and spasms.

Natural sources of leva-dopa

Broad beans
Chinese cinnamon (cassia bark)
Velvet beans.
Natural foods that can increase dopamine levels
Almonds
Avocados
Bananas
Broad beans
Butter beans
Cheese
Eggs
Milk
Pumpkin seeds
Sesame seeds

Failure of cell mitochondrial function

Every cell in the body has a little ‘biological sparkplug’, called mitochondria. These mitochondria are responsible for enabling the cell to process oxygen properly and to supply energy for all biological-chemical processes. Supplying specific enzymes that will restore mitochondrial function has proved effective in reducing the symptoms of Parkinson’s disease. Foods rich in carnitine and vitamin B1 (thiamine) can assist with restoring cell mitochondrial function.

Natural sources of carnitine in alphabetical order

Beef
Cheese
Milk
Oily fish
Pork
Poultry and game birds
Rabbit
Shellfish
Venison

Highest sources of vitamin B1 in milligrams per 100 grams

Yeast extract 23.38 mg
Brewer’s yeast 11 mg (dependent upon source check label)
Rice bran 2.75 mg
Wheat germ 1.88 mg
Sesame seeds 1.21 mg
Sunflower seeds 1.48 mg
Coriander leaves 1.25 mg
Pine nuts 1.24 mg
Peanuts 0.44 mg
Shiitake mushrooms 0.3 mg
Okra 0.2 mg
Globe artichoke 0.20 mg
Beetroot greens 0.12 mg
Sprouted beans 0.39 mg
Spinach 0.10 mg

Coenzyme Q10 and vitamin B12 deficiency

The mitochondria in the brain and heart also require good levels of coenzyme Q10 and vitamin B12 and both are often lacking in older people and many medications such as beta-blockers, diuretics, Metformin (to lower blood sugar) and cholesterol lowering drugs, such as Statins, cause a deficiency of these vital substances.

Beta-adrenergic blockers deplete coenzyme Q10 by interfering with the production of this essential enzyme for energy production. Since the brain is particularly rich in coenzyme Q10-hungry mitochondria, the energy factory of the cell, the end result can be brain damage and Parkinson’s disease. Drug-induced Parkisonism is discussed further on.

Under 30 years old, the human body makes about 500 mg of coenzyme Q10 daily. This is needed to maintain the general body pool of about 2000 mg. By age 65, most people have 50-60% less coenzyme Q10 in their body, the decline of which may be among the myriad of factors contributing to the aging process.

The human body manufactures coenzyme Q10 from the two amino acids tyrosine and phenylalanine. Proper functioning of this process depends upon adequate amounts of all the precursors being present and the conversion processes to be working correctly. These amino acids begin to transform to coenzyme Q10 in the presence of the pyridoxal-5-phosphate form of vitamin B6 (pyridoxine).

The vitamins B2, B3, B5, B9, vitamin C, selenium and several trace mineral elements must also be present. An additional 10 mg of coenzyme Q10 is gained from a healthy diet which includes the foods below.

Two types of coenzyme Q10 are ubiquinol and ubiquinone. Ubiquinone is the oxidised state of the coenzyme, while ubiquinol is the fully reduced form. The advantage of ubiquinol over ubiquinone is that it will also neutralise free radicals, including those of lipid peroxides that can damage cells and tissues.

This occurs because it provides electrons that free radicals are missing and hence neutralising those molecules before they damage the body’s cells and tissues. Studies have found that ubiquinol plus creatine can significantly reduce symptoms of Parkinson’s disease.

Highest sources of coenzyme Q10 in micrograms per 100 grams

Venison 158 µg
Beef heart 113 µg
Soybean oil 92 µg
Rapeseed oil 65 µg
Sardines 64 µg
Mackerel 43 µg
Pork 24 – 41 µg
Beef liver 39 µg
Beef 31 – 37 µg
Sesame oil 32 µg
Soybeans 30 µg
Peanuts 27 µg
Cuttlefish 24 µg
Sesame seeds 23 µg
Chicken 14 – 21 µg
Mackerel 21 µg
Pistachios 20 µg
Walnuts 19 µg
Soybeans (dried) 19 µg
Adzuki beans, hazelnuts 17 µg
Tuna fish (tinned), herring 16 µg
Pollack, almonds 14 µg
Eel 11 µg
Spinach 10 µg
Perilla leaves 10 µg
Broccoli, rainbow trout 9 µg
Chestnuts 6 µg
Rice bran 6 µg
Sunflower oil, olive oil, safflower oil, sweet potato, wheat germ 4 µg
Garlic, peas, radish leaves 3 µg

NOTE: Coenzyme Q10 is fat-soluble and will only be absorbed if consumed at the same time as some fat-rich foods such as avocado, fish or coconut, olive, nut, seed and other cold-pressed oils.

Highest sources of vitamin B12 in micrograms per 100 grams

Clams 98.9 μg
Liver 83.1 μg
Barley grass juice 80 μg
Nori seaweed 63.6 μg
Octopus 36 μg
Caviar/fish eggs 20.0 μg
Ashitaba powder 17.0 μg
Herring 13.7 μg
Tuna fish 10.9 μg
Crab 10.4 μg
Mackerel 8.7 μg
Lean grassfed beef 8.2 μg
Duck eggs, goose eggs, rabbit 6 μg
Crayfish, pork heart, rainbow trout 5 μg
Shiitake mushroom 4.8 μg
Lobster 4 μg
Lamb, venison 3.7 μg
Swiss Cheese 3.3 μg
Salmon 3.2 μg
Whey powder 2.37 μg
Golden chanterelle mushrooms 2 μg
Tuna 1.9 μg
Halibut 1.2 μg
Chicken egg 1.1 μg
Chicken, turkey 1.0 μg
Ashitaba 0.4 μg

NOTE: One μg is one microgram.

Heavy metals and Parkinson’s disease

Heavy metals can get into the body by many different ways, but primarily by:

Air-pollution (lead and many others)
Cooking utensils (aluminium with fluoridated water, iron pots)
Dental amalgam (mercury)
Vaccinations (mercury)
The foods and drinks consumed especially deepsea ocean fish (mercury, aluminium, etc.)
Combinations of the above

There are many types of foods that should be consumed regularly to protect against and treat heavy metal contamination. Deep sea ocean fish have been found to be contaminated with mercury. Farmed fish, such as salmon, is usually far less contaminated than wild deep-sea fish.

Oily fish is nutritionally important in the diet and should not be avoided due to mercury contamination. Rather, add foods that can protect against this and detoxify the body. Pollution can add to the toxic build-up of metals in the human body, but this can be treated very easily through a cleansing diet.

The main purpose of sulphur is to dissolve waste materials. It helps to eject some of the waste and poisons like heavy metals from the system which can help treat Parkinson’s disease.

Highest sources of sulphur in milligrams per 100 grams

Scallops 520 mg
Lobster 510 mg
Crab 470 mg
Prawns 370 mg
Mussels 350 mg
Haddock 290 mg
Brazil nuts 290 mg
Peanuts 260 mg
Cod 250 mg
Oysters 250 mg
Chicken livers 250 mg
Cheese (parmesan) 250 mg
Caviar (fish roe) 240 mg
Peaches (dried) 240 mg
Cheese (cheddar or stilton) 230 mg
Salmon 220 mg
Beef 220 mg
Eggs 200 mg
Apricots (dried) 160 mg
Almonds 150 mg
Rabbit 130 mg
Walnuts 100 mg
Peppercorns 100 mg
Cabbage 90 mg
Spinach 90 mg
Brussel sprouts 80 mg
Chickpeas 80 mg
Figs (dried) 80 mg
Coconut 80 mg
Hazel nuts 80 mg
Mung beans 60 mg
Dates 50 mg
Split peas 50 mg
Onions 50 mg
Leeks 50 mg
Radishes 40 mg

For more information about how to avoid and eliminate heavy metals from the body see>> Heavy metals

Imbalance of the intestinal flora

The correct balance of the gut bacteria is vital to life and health. Many factors can upset this fragile intestinal flora such as drugs, especially antibiotics, stress, toxins and excessive amounts of sugar and protein. Once this equilibrium is upset many health issues can develop including Parkinson’s disease. See>> Feed your friendly bacteria

Manganese toxicity

Excessive levels of manganese can be harmful and lead to symptoms similar to Parkinson’s disease. See what foods to cut down on to reduce levels of>> Manganese

Medications that can cause drug induced Parkinsonism

Unfortunately, there are many commonly prescribed medications and recreational drugs which can cause drug-induced Parkinsonism which has all the same symptoms as Parkinson’s disease. Rather than take more medications for the Parkinson’s symptoms, these drugs should be investigated and changed or eliminated wherever possible. Any drug that blocks the action of dopamine (referred to as a dopamine antagonist) is likely to cause Parkinsonism.

Drugs such as statins like Lipitor, Atorvastatin or drugs for lowering blood sugar such as Metformin that reduce the levels of coenzyme Q10 can cause Parkinsonism as this nutrient is vital for the cell mitochondria function of the brain as mentioned above. See Coenzyme Q10 deficiency above.

Recreational drugs especially ‘legal highs’ are often made with synthetic chemicals like desmethylprodine MPPP and MPTP. A breakdown product of these chemicals is capable of producing severe and permanent damage to the dopamine-containing cells in the basal ganglia of the brain which causes permanent Parkinsonism. Regular use of cocaine can also cause the development of Parkinson’s disease.

Drugs that can cause Parkinsonism

Aldomet (high blood pressure)
Amisulpride (neuroleptic)
Amiodarone (heart conditions)
Amisulpiride (schizophrenia and bipolar disorders)
Antipsychotics (neurological disorders)
Aripiprazole (schizophrenia)
Bumetande (diuretic)
Butyrophenones (neurological disorders)
Calcium channel blockers (high blood pressure, abnormal heart rhythm, angina pectoris, panic attacks, manic depression, migraine)
Camcolit (depression)
Cinnarizine (nausea and vomiting, motion sickness, vertigo, dizziness, tinnitus, vascular disease and Raynaud’s syndrome, high blood pressure, abnormal heart rhythm, angina pectoris, panic attacks, manic depression and migraine)
Clopidegrol (blood thinner)
Clopixol (neuroleptic)
Chloractil (neuroleptic)
Chlorpromazine hydrocloride (neuroleptic)
Clozaril (neuroleptic)
Clozapine (neurological disorders)
Cocaine (recreational drug)
Cordarone X (heart problems)
Denzapine (neuroleptic)
Depixol (neuroleptic)
Desmethylprodine MPPP (recreational drug)
Domatil (neuroleptic)
Escitalopram (antidepressant)
Ezetimibe (statin – cholesterol lowering)
Fentazin (neuroleptic)
Fluphenazine (depression)
Haloperidol (neurological disorders)
Largactil (neuroleptic)
Levomepromazine (neuroleptic)
Li-Liquid (depression)
Liskonum (depression)
Lithium (depression)
Maxolon (sickness and indigestion)
Melleril (neuroleptic)
Methotrimeprazine (neuroleptic)
Methyldopa (high blood pressure)
Metoclopramide (nausea and vomiting)
Migramax (migraine)
Modecate (neuroleptic)
Moditen (neuroleptic)
Motipress (depression)
Motival (neuroleptic)
Neulactil (neuroleptic)
Neuroleptics (neurological disorders)
Nortriptyline (neuroleptic)
Nozinan (neuroleptic)
Olanzapine (neurological disorders)
Omeprazole (antacid)
Orap (neuroleptic)
Oxypertine (neuroleptic)
Parnate (depression)
Paramax (migraine)
Pericyazine (neuroleptic)
Perphenazine (neuroleptic)
Phenothiazine (antipsychotic and antihistaminic)
Pimozide (neuroleptic)
Piportil (neuroleptic)
Pipotiazine (neuroleptic)
Priadel (depression)
Prochlorperazine (nausea and dizziness)
Promazine hydrochloride (neuroleptic)
Prozac (depression)
Quetiapine (neurological disorders)
Reserpine (high blood pressure and mental agitation)
Risperidone (neurological disorders)
Risperdal (neuroleptic)
Seroquel (neuroleptic)
Sodium valproate (epilepsy)
Solian (neuroleptic)
Stelazine (neuroleptic)
Stemetil (neuroleptic)
Stugeron (nausea and vomiting, motion sickness, vertigo, dizziness, tinnitus, vascular disease and Raynaud’s syndrome, high blood pressure, abnormal heart rhythm, angina pectoris, panic attacks, manic depression and migraine)
Sulpiride (neurological disorders)
Sulpitil (neuroleptic)
Sulpor (neuroleptic)
Tamsulosin (for prostate enlargement)
Tetrabenazine (involuntary movement disorders, Huntington disease)
Thioridazine (neuroleptic)
Tranylcypromine (depression)
Trifluoperazine (nausea and vomiting, anxiety, schizophrenia, psychosis)
Triptafen (neuroleptic)
Zoleptil (neuroleptic)
Zotepine (schizophrenia)
Zuclopenthixol acetate (neuroleptic)
Zyprexa (neuroleptic)

NOTE: If the Parkinson’s condition is caused by a medication, the doctor should investigate by a process of elimination then change or stop the medicine(s) responsible. However, the benefits of the medication should be weighed against the severity of symptoms but if they are not vital for life they should be eliminated and natural therapies which do no harm should be used to treat these conditions instead.

Nutrients vital for treating and preventing Parkinson’s disease

Alpha lipoic acid is an antioxidant that helps the body turn glucose into energy. Adding to its potency as an antioxidant is its ability to rehabilitate other antioxidants such as glutathione, vitamin C and vitamin E. Most other antioxidants at work in the body tend to wear themselves out and dissipate, but alpha-lipoic acid can rehabilitate these free radical-fighting substances and get them working again.

It also has a protective effect in the brain and nerve tissues. Alpha-lipoic acid works as an antioxidant in both water and fatty tissue, enabling it to enter all parts of the nerve cell and protect it from the damage.

Natural sources of alpha-lipoic acid in alphabetical order

Brewer’s yeast
Broccoli
Brussel sprouts
Flaxseeds
Organ meats
Peas
Rice bran
Spinach
Swiss chard
Tomatoes
Watercress

Aspartate and aspartic acid: The carboxylate anion and salts of aspartic acid are known as aspartate which is essentially a neurotransmitter and a stimulant, as well as a precursor to another neurotransmitter and stimulant (N-methyl-D-aspartate). It works in a central brain region to cause a release of hormones and may help with those suffering from Parkinson’s disease.

Aspartic acid is one of two acidic amino acids and, along with glutamic acid, plays important roles as general acids in enzyme active centres, as well as in maintaining the solubility and ionic character of proteins. Aspartic acid is a non-essential amino acid, meaning that the body can usually make sufficient amounts of it.

Aspartic acid is essential to the process of chelating (binding to) minerals to make them easier to assimilate, digest and utilise, as in calcium, potassium and magnesium. Found in its highest quantities in the brain, aspartic acid increases neurological activity.

Natural sources of aspartate and aspartic acid in alphabetical order

Apples
Apricots
Bamboo shoots
Beef
Buckwheat
Chlorella
Cod
Egg white
Lamb
Nuts
Oily fish
Organ meats
Pine nuts
Seaweed
Sesame seeds
Shellfish
Soya beans
Sunflower seeds
Parsley
Peanuts
Rabbit
Spirulina
Venison

Astaxanthin is one of the most powerful antioxidants known to man. It gives the red and pink colour to fresh water and ocean fish and provides a protective and anti-inflammatory affect especially in the brain and so can can help to prevent and treat Parkinson’s disease.

Natural sources of astaxanthin

Pink and red coloured fresh water and seafood such as crab, crayfish, lobster, prawns, red sea bream, red trout, salmon, salmon roe (eggs) and shrimp.

The highest concentration of this powerful antioxidant is found in a type of algae (Haematococcus microalgae) and red krill oil. It is recommended that 1000 mg of krill oil should be consumed daily by those with Parkinson’s disease and those that wish to prevent it.

Beta-sitosterol is one of many phytosterols with a chemical structure similar to that of cholesterol. It can help stimulate the immune system, relieve pain, reduce inflammation and thus is a useful nutrient for those suffering from Parkinson’s disease.

Natural sources of beta-sitosterol in alphabetical order

Almonds
Amaranth
Avocado
Chocolate (dark over 70% cocoa)
Hazelnuts
Macadamia nuts
Pecans
Pistachios
Pumpkin seeds
Saw palmetto berries
Squash seeds
Walnuts
Winged beans

Butyric acid massively increases the function of mitochondria, the tiny power plants of every cell and so can be a useful treatment for Parkinson’s disease. The bacterium in the intestines makes butyric acid naturally when fed high-fibre foods such as beans, coconut, fruit (with skins), leafy vegetables, nuts, psyllium husks, sweet potatoes and other root vegetables and properly prepared whole grains.

Brewer’s yeast and butter contain butyric acid. Because the imbalance of the intestinal bacteria has now been associated with Parkinson’s disease it may well be that a lack of butyric acid is connected.

Chalcones are often responsible for the yellow pigment of many types of flowers such as daisies and sunflowers. They are a class of flavonoid compounds which are potent antioxidants, protecting cells from free radical damage, which is associated with accelerating the ageing process and with many disorders including Parkinson’s disease.

Natural sources of chalcones in alphabetical order

Apples
Ashitaba
Astragalus
Beans
Cinnamon
Citrus fruit (skins)
Cloves
Green tea
Hops
Liquorice root
Peas
Potatoes
Sunflower seeds
Tomato skins

Chlorophyll: Because the chlorophyll molecule is almost identical to the haemoglobin molecule in red blood cells it is often referred to as ‘nature’s blood’. One of its many attributes includes its ability to stimulate the production of red blood cells, which carry oxygen to the body’s tissues. It is also an excellent agent for cleansing the blood, bowels and liver and promotes the growth of beneficial intestinal bacteria.

It can also bind with heavy metals and remove them from the body and strengthens immunity. It also has antioxidant and anti-inflammatory properties, alkalises the blood and helps to prevent and fight diseases like Parkinson’s.

Sources of chlorophyll in alphabetical order

All green leafy herbs and vegetables
Algae and seaweed
Aloe vera
Ashitaba
Watercress

Creatine provides neuroprotection of the degenerative diseases amyotrophic lateral sclerosis, also known as Lou Gehrig’s disease, Huntington’s disease, Parkinson’s disease and traumatic brain injury by preventing the depletion of adenosine triphosphate, (ATP) in the brain. Creatine is twice as effective as the prescription drug riluzole in extending lives.

About half of the supply of creatine is made within the body by the liver, pancreas and kidneys. Using a combination of essential and non-essential amino acids, including arginine, glycine and methionine, the kidneys manufacture a precursor, guandino-acetic acid, and sends it to the liver, which converts it to creatine. The creatine is then transported to the muscles through the bloodstream.

Natural sources of creatine in alphabetical order

Beef
Lamb
Oily fish
Organ meats (except poultry)
Pork
Rabbit
Venison
Wild game birds

Delphinidin is an anthocyanin with powerful antioxidant abilities that can slow down age-related motor changes, such as those seen in Parkinson’s and Alzheimer’s disease. It prevents the oxidisation of certain compounds and fight attacks on the body from harmful chemicals.

Natural sources of delphinidin in alphabetical order

Aubergine (skin)
Blueberries
Chokeberries
Maqui berry
Winged beans

Glutamine and glutamic acid: These amino acids are closely related in a chemical sense. The human body is able to produce glutamine from glutamic acid through the glutamate ammonium ligase. Glutamine is the amino acid with the highest concentration in blood plasma, musculature and cerebral and spinal fluid. Glutamine aids in T-cell formation and thus strengthens the immune system.

It has been recognised for muscle preservation, intestinal health and can help to increase mental prowess and energy and assists in brain capacity and memory function. Glutamine also protects the liver and the lining of the intestines. Gastrointestinal damage and stomach ulcers caused by the Helicobacter pylori can be addressed with this amino acid.

The body requires both glutamine and glutamic acid to function correctly and, therefore, consuming unprocessed foods rich in both these amino acids on a daily basis is necessary.

Natural sources of glutamine in alphabetical order

Beef
Beetroot
Cheese
Cabbage
Chlorella
Halibut
Kombu
Legumes
Milk
Oily fish
Organ meats
Parsley
Propolis
Poultry
Seaweed
Spinach
Venison

Natural sources of glutamic acid in alphabetical order

Apples
Apricots
Beef
Brewer’s yeast
Cheese
Halibut
Kombu
Legumes
Milk
Oily fish
Organ meats
Poultry
Rabbit
Seaweed
Spirulina
Torula yeast
Venison

Malic acid is an acid found naturally in foods, especially unripe fruits. It was first isolated from fruit juice, and one of the best sources of this naturally occurring acid is apples. It is malic acid that gives green apples their tart taste. Malic acid is also found in a number of other fruits and vegetables and has the ability to bind to heavy metals and remove them from the body and can therefore be helpful in the treatment and prevention of Parkinson’s disease.

Natural sources of malic acid in alphabetical order

Apples (green)
Apricots
Berries
Corn silk
Grapes (green)
Pineapple

Malvidin and its glycosides are responsible for the red to blue colour of many food items and for the colour of primroses and are known as anthocyanins. It is a powerful antioxidant that can slow down age-related motor changes, such as those seen in Parkinson’s and Alzheimer’s disease because it prevents the oxidisation of certain compounds and fight attacks on the body from harmful chemicals.

Natural sources of malvidin in alphabetical order

Blueberries
Chokeberries
Cranberries
Maqui berry
Grapes (red)
Rice (black)

Magnesium is an important nutrient for the brain, and it raises the resistance against stress, depressions, tensions and helps against mental tiredness. It also strengthens the memory and concentration. Magnesium is involved in releasing energy from the diet and is involved in a good functioning nervous system and muscles and is therefore vital to help prevent Parkinson’s disease.

It is also involved in the formation of strong bones and teeth and is active as an assistant cofactor of the B and C vitamins. It is necessary for many body functions, such as energy production and cell division and is essential for the transfer of nerve impulses.

Modern farming methods leach many minerals from the soil including magnesium and, currently, it is not replaced so today’s food contains less magnesium than it did 50 years ago. Unless this problem is addressed and farming methods altered, the magnesium content of food will continue to deplete. Going organic is one way of counter-balancing this problem.

Organic food contains far more vitamins and minerals than non-organic produce. For instance, organic tomatoes contain 23 mg of magnesium, whereas an equal quantity of non-organic tomatoes contains just 4.5 mg. Organic spinach contains 96 mg, but an equal quantity of non-organic spinach contains only 47.5 mg.

Magnesium is instrumental in digesting protein and converting it into energy. However, protein portions in the West tend to be excessive so as a result, the body uses up its magnesium reserves digesting the extra. As a general guide, the protein portion of each meal should never be larger than the clenched fist of the person eating it.

Highest sources of magnesium in micrograms per 100 grams

Rice bran 781 mg
Basil, coriander, dill and sage 694 mg
Hemp seeds 640 mg
Pumpkin and squash seeds 535 mg
Raw cocoa 499 mg
Flaxseeds 392 mg
Brazil nuts 376 mg
Sesame seeds 353 mg
Sunflower seeds 346 mg
Chia seeds 335 mg
Chlorella 315 mg
Wheat germ 313 mg
Cashew nuts 292 mg
Almonds 268 mg
Caraway seeds 258 mg
Black strap molasses and dulse 242 mg
Buckwheat 231 mg
Spirulina 189 mg
Oats 177 mg
Durum wheat 144 mg
Macadamia nuts 130 mg
Adzuki beans 127 mg
Kelp 121 mg
Millet 114 mg
Kale 88 mg
Amaranth 65 mg
Globe artichoke 60 mg
Okra and nettles 57 mg
Chestnuts 54 mg
Rocket 47 mg
Dates 43 mg
Plantain 37 mg
Lentils 36 mg
Butternut squash 34 mg
Coconut 32 mg
Potatoes with skin 30 mg
Passion fruit 29 mg
Savoy cabbage, halibut 28 mg
Bananas, rabbit 27 mg
Bread fruit, green beans 25 mg
Peas 24 mg
Raspberries 22 mg
Guava 22 mg
Blackberries 20 mg
Courgettes 18 mg
Kiwi fruit, fennel, figs 17 mg
Endive 15 mg
Cucumber, lettuce 13 mg

NOTE: To gain more magnesium from foods some need to be soaked overnight to reduce phytic acid content such as seeds, nuts, dried beans and whole grains. See>> Phytic acid

The recommended dietary requirements for magnesium are around 350 mg per day for adult man and 300 mg for women.

Methionine has anti-inflammatory effects which can treat osteoarthritis and can reduce lymph rigidity and the symptoms of Parkinson’s disease. It is one of the essential amino acids needed for good health but cannot be produced in the body and so must be provided through the diet.

One of the important functions of methionine is its ability to be a supplier of sulphur and other compounds required by the body for normal metabolism and growth. Sulphur is a key element and vital to life and, without an adequate intake, the body will not be able to make and utilise a number of antioxidant nutrients.

Highest sources of methionine in milligrams per 100 grams

Sesame seeds 1331 mg
Chlorella (dried) 1300 mg
Whelks 1205 mg
Spirulina (dried) 1149 mg
Sunflower seeds 1033 mg
Brazil nuts 1008 mg
Chicken 859 mg
Tuna fish (tinned) 755 mg
Calf’s liver, Pumpkin seeds and squash seeds 740 mg
Quail 716 mg
Pheasant 710 mg
Beef (lean mince) 694 mg
Mackerel (tinned) 686 mg
Cod 679 mg
Lamb’s liver 664 mg
Salmon (Atlantic farmed) 654 mg
Cheddar cheese 652 mg
Shrimp/prawns 589 mg
Lobster 577 mg
Caviar (fish roe) 553 mg
Rabbit 545 mg
Mussels 537 mg
Crab 515 mg
Venison 505 mg
Turkey 495 mg
Sunflower seeds 494 mg
Eggs 380 mg
Flaxseeds 370 mg
Squid 351 mg
Quinoa 309 mg
Peanuts 291 mg
Pine nuts 259 mg
Rye 248 mg
Walnuts 236 mg
Soya beans 224 mg
Wheat 212 mg
Brown rice 179 mg
Almonds 151 mg

Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. Nasunin has been found to protect the lipids (fats) in brain cell membranes.

Cell membranes are almost entirely composed of lipids and are responsible for protecting the cell from free radicals, letting nutrients in and wastes out and receiving instructions from messenger molecules that tell the cell which activities it should perform.

Its free radical fighting properties are particularly important for the health of brain tissue and are therefore helpful when treating or trying to prevent Parkinson’s disease.

Natural sources of nasunin

Aubergine (skin)
Beetroot
Cabbage (red)
Radishes (purple)
Turnips (red)

Omega-3 fatty acids: Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) fatty acids are among the most documented in nutrition research. However, a third key fatty acid, docosapentaenoic acid (DPA) has recently been shown to play probably the most powerful role in key health outcomes. In the human body they can be synthesised from linolenic acid or obtained directly from food.

Omega-6 fatty acids are pro-inflammatory, while omega-3 fatty acids have an anti-inflammatory effect. Inflammation is essential for survival as it protects the body from infection and injury, but it can also cause severe damage and contribute to disease when the inflammatory response is inappropriate or excessive.

Therefore a balanced ratio of omega 6 to omega 3 is required. Most experts agree that the omega 6:3 ratio should range from 1:1 to 5:1 but the optimal ratio may vary with any particular condition or disease under consideration. Today’s diet in the developed world can have a far higher level of omega-6 to omega-3 and may be responsible for the rise in many conditions such as Parkinson’s disease.

Highest sources of omega-3 fatty acids in milligrams per 100 grams

Krill oil 36000 mg
Flaxseed oil 22813 mg
Chia seeds 17552 mg
Walnuts 9079 mg
Caviar (fish eggs) 6789 mg
Cloves (ground) 4279 mg
Oregano (dried) 4180 mg
Marjoram (dried) 3230 mg
Tarragon (dried) 2955 mg
Mackerel 2670 mg
Herring 2365 mg
Salmon (wild) 2018 mg
Lamb 1610 mg
Basil (dried) 1509 mg
Sardines 1480 mg
Anchovies 1478 mg
Soya beans 1433 mg
Trout 1068 mg
Pecans, sea bass 986 mg
Pine nuts 787 mg
Bell peppers (green) 770 mg
Oysters 740 mg
Radish seeds sprouted 722 mg
Purslane 400 mg
Basil (fresh leaves) 316 mg
Rabbit 220 mg
Kidney beans 194 mg
Wakame seaweed 188 mg
Alfalfa sprouts 175 mg
Brussel sprouts 173 mg
Rocket 170 mg
Cauliflower 167 mg
Spinach 138 mg
Broccoli 129 mg
Raspberries 126 mg
Lettuce 113 mg
Blueberries 94 mg
Summer squash 82 mg
Strawberries 65 mg
Milk 75 mg
Eggs 74 mg
Chinese cabbage (pak choy) 55 mg

Orotic acid used to be known as a vitamin B13 however it has since been declassed and is no longer considered to be a vitamin. It is produced by the body’s intestinal flora and is used for the metabolism of vitamin B12 and vitamin B9. It also aids the absorption of many vital nutrients especially calcium, lithium, magnesium, potassium and zinc. Orotic acid is required for efficient brain functioning and health of the nervous system and a deficiency of it may lead to premature aging, cell degeneration, liver disorders and Parkinson’s disease.

Natural sources of orotic acid in alphabetical order

Beetroot
Brewer’s yeast
Carrots
Cheese
Cow’s milk
Goat’s milk,
Organ meats (especially calf’s liver)
Root vegetables
Parsnips
Turnips
Whey
Yoghurt

Rubidium: The working of the pituitary gland, as well as the salivary and lachrymal glands, is encouraged with the presence of rubidium. It is also necessary for the synthesis of serotonin and ensures presence of enough serotonin in the body. This can alleviate depression and mental imbalances and can help with the treatment of Alzheimer’s and Parkinson’s disease.

Natural sources of rubidium

Apricots
Asparagus
Beetroot
Bilberries
Brazil nuts
Cashew nuts
Chlorella
Dandelion leaves
Himalayan salt crystals
Kelp
Mineral water
Parsley
Rhubarb
Seaweed
Spinach
Spirulina
Tea

NOTE: Plant foods must be grown in soils that are not depleted of rubidium therefore organically grown foods and those from the sea and volcanic areas are best sources.

Vitamin A and carotenoids: Vitamin A is thought to increase tissue resistance to penetration by microbes. Vitamin A can be consumed or manufactured from beta-carotene. Eat foods rich in the vitamin A precursor beta-carotene with fatty foods like avocado, coconut oil, fish, nuts and cold-pressed vegetable and seed oils.

Highest sources of vitamin A in micrograms per 100 grams

Cayenne chilli powder, paprika 49254 µg
Sweet potato 19218 µg
Carrots 17033 µg
Pumpkin 15563 µg
Kale 14704 µg
Dried apricots 12669 µg
Butternut squash 11155 µg
Dried mint 10579 µg
Cos or romaine lettuce 8710 µg
Parsley 8424 µg
Cress 6917 µg
Watercress 3191 µg
Broccoli 2622 µg
Butter 2499 µg
Peas 2100 µg
Apricots 1926 µg
Tofu 1913 µg
Carrot juice 1912 µg
Passion fruit 1272 µg
Courgettes 1117 µg
Tomatoes 833 µg

NOTE: One µg is one microgram.

Highest sources of beta-carotene in micrograms per 100 grams

Cayenne chilli pepper and paprika 26162 µg
Sun dried chilli peppers 14844 µg
Sweet potatoes 11509 µg
Kale 8823 µg
Carrots 8332 µg
Pumpkin 6940 µg
Romaine lettuce 5226 µg
Parsley 5054 µg
Marjoram 4806 µg
Sage 4806 µg
Butternut squash 4570 µg
Cress 4150 µg
Coriander 3930 µg
Basil 3142 µg
Broccoli 2720 µg
Chives 2612 µg
Watercress 1914 µg
Leeks 1000 µg
Passion fruit 743 µg
Courgettes 670 µg
Mango 640 µg
Asparagus 604 µg

NOTE: One µg is one microgram.

Vitamin B complex: Foods rich in all the B vitamins especially vitamin B12 (see above) are vital as they all have a role to play in providing support and nourishment to the brain and nervous system. Find the highest natural sources of them all via the following links:

Vitamins C and E: Foods rich in these vitamins help to support the immune system to fight any infection that may be causing Parkinson’s symptoms. When consuming foods rich in vitamin E, it is important to consume foods rich in vitamin C at the same time as this has an effect on the levels of minerals in the body such as iron, magnesium and zinc in the body.

Highest sources of vitamin C in milligrams per 100 grams

Acerola cherries 1677.6 mg
Camu camu berries 532 mg
Rosehips 426 mg
Green chillies 242.5 mg
Guavas 228.3 mg
Yellow bell peppers 183.5 mg
Black currants 181 mg
Thyme 160.01 mg
Red chillies 143.7 mg
Drumstick pods 141 mg
Kale 120 mg
Jalapeno peppers 118.6 mg
Kiwi fruit 105.4 mg
Sun dried tomatoes 102 mg
Broccoli 89 mg
Brussel sprouts 85 mg
Cloves, saffron 81 mg
Chilli pepper 76 mg
Mustard greens 70 mg
Cress 69 mg
Persimmons fruit 66 mg
Swede 62 mg
Basil 61 mg
Papaya 60 mg
Rosemary 61 mg
Strawberries 58 mg
Chives 58 mg
Oranges 53.2 mg
Lemons 53 mg
Pineapple 48 mg
Cauliflower 48 mg
Kumquats 43.9 mg
Watercress 43 mg
Wasabi root 41.9 mg
Kidney bean sprouts 38.7 mg
Melon 36.7 mg
Elderberries 36 mg
Breadfruit 29 mg
Coriander 27 mg

Highest sources of vitamin E in milligrams per 100 grams

Wheat germ 149.4 mg
Hemp seeds 55 mg
Hazelnut oil 47 mg
Almond oil 39 mg
Sunflower seeds 38.3 mg
Chilli powder 38.1 mg
Paprika 38 mg
Rice bran oil 32 mg
Grape seed oil 29 mg
Almonds 26.2 mg
Oregano 18.3 mg
Hazelnuts 17 mg
Flaxseed oil 17 mg
Peanut oil 16 mg
Hazelnuts 15.3 mg
Corn oil 15 mg
Olive oil 14 mg
Soya bean oil 12 mg
Pine nuts 9.3 mg
Cloves (ground) 9 mg
Peanuts 8 mg
Celery flakes (dried) 6 mg
Spirulina 5 mg
Dried apricots 4.3 mg
Bell peppers (red), eel, olives and salmon 4 mg
Jalapeno peppers 3.6 mg
Anchovies 3.3 mg
Broccoli, chicken, chilli peppers (sun-dried), cod, crayfish, dandelion greens, egg yolk, duck, goose, pecan nuts, spinach, tomatoes (tinned or pureed) turkey and turnip greens 3 mg
Avocado, beef, bilberries, blue berries, butter, chicory greens, cinnamon (ground), crab, halibut, herring (pickled), mackerel, marjoram, mustard greens, pistachio nuts, poppy seeds, sardines, sesame seeds, Swiss chard, trout, tuna, turnips and walnuts 2 mg
Fish roe 1.9 mg
Asparagus, kiwi fruit and parsnips 1.5 mg
Black berries 1.2 mg
Chlorella 1.1 mg

NOTE: The recommended daily of vitamin E is 22 IU for adults. One IU is the biological equivalent of 0.3 μg or 0.3 micrograms.

Zinc deficiency is often present in those taking medications or consuming excess alcohol. Zinc is an important mineral for those suffering with Parkinson’s disease.

Highest sources of zinc in milligrams per 100 grams

Oysters 78.6 mg
Chlorella 71 mg
Wheat germ 16.7 mg
Beef 12.3 mg
Calf’s liver 11.9 mg
Hemp seeds 11.5 mg
Pumpkin and squash seeds 10.3 mg
Sesame and watermelon seeds 10.2 mg
Bamboo shoots, endives and gourds 9 mg
Chervil (herb) 8.8 mg
Lamb 8.7 mg
Venison 8.6 mg
Alfalfa seeds (sprouted), amaranth leaves, Crimini mushrooms, Irish moss and tea 8 mg
Crab 7.6 mg
Lobster 7.3 mg
Agave, basil, broccoli, buffalo, elk, emu, oats, ostrich, spinach and turkey 7 mg
Cocoa powder 6.8 mg
Asparagus, chicken livers, laver seaweed, mushrooms, parsley and rice bran 5.7 mg
Cashew nuts 5.6 mg
Pork 5.1 mg
Jute (herb), lemon grass, mung beans, Portobello mushrooms, radishes and shiitake mushrooms 5 mg
Agar seaweed, butterbur, cauliflower, chicory, Chinese cabbage, chives, coriander, green beans, lentils, lettuce, okra, rocket, spring onions, summer squash, Swiss chard, tomatoes and wasabi (yellow) 3.4 mg
Peanuts 3.3 mg
Cheddar cheese 3.1 mg
Mozzarella cheese 2.9 mg
Anchovies and rabbit 2.4 mg
Cabbage, cucumber, jalapeno peppers, , kidney beans, navy beans, spirulina and turnip greens 2 mg
Mussels 1.6 mg
Arrowroot, artichokes (globe), beetroot, bell peppers, black eyed peas, borage, broad beans, Brussel sprouts, butter beans, cabbage, carrots, celery, chilli peppers, courgettes, dandelion greens, garlic, horseradish, kale, kelp, mustard greens, peas, pinto beans, potatoes, pumpkin, turnips, Swede, sweet potato, tomatoes (red), wakame (seaweed), watercress and winged beans 1.2 mg

The recommended dietary allowance of zinc is approximately 15 mg daily for an adult. Do not exceed 100 mg of zinc per day from all sources.

Toxins and Parkinson’s disease

Toxicity due to substances such as carbon monoxide, carbon disulfide, drugs such as cocaine and others (see below), food additives, paraquat, pesticides, mercury, hexane, rotenone and toluene as well as inhalant abuse can also cause permanent damage and lead to Parkinson’s disease.

To lower toxicity exposure and hlp to reduce the toxic overload avoid alcohol, all refined and processed foods, coffee, drugs, food additives, margarine, sugar, table salt, white flour, white bread, white rice and any premade meals and snacks. Eliminate the use of chemicals in the home and avoid toxin containing cosmetics to help reduce further toxins in the system.

It is very important to eliminate poisonous molecules from the home environment and the body as much as possible therefore see the following links:

Air-purifying house plants
Cleanse and detoxify
E number dangers
Hygiene toxins and health
Mercury poisoning
Pesticides

Natural remedies for Parkinson’s disease

Algae and seaweed, such as chlorella and spirulina, dules, kelp, nori etc., contain many important nutrients and minerals often lacking in land-based crops. Take one tablespoon of one of them per day.
Alfalfa
Almonds (five per day)
Aloe vera juice
Apple cider vinegar (one tablespoon a day before food)
Barley grass is highly nutritious and one of the rare plant foods that provides vitamin B12.
Beans and peas should be consumed at least three times a week to help provide the fibre and proteins that body and brain needs.
Berries (one serving per day)
Brazil nuts (two per day)
Broad beans are a natural source of levodopa which has been proven to help with the symptoms o Parkinson’s disease as mentioned above
Cherries (sour Prunus cerasus) have powerful properties that can help to protect against Parkinson’s development.
Citrus fruits and peel
Coconut (flesh, oil and juice)
Coriander is a rich sources of minerals such as magnesium and iron and is also capable of removing toxic heavy metals from the system such as mercury. It can be added to many meals or drunk as a tea twice a day. Soak coriander leaves in hot water for ten minutes then sip slowly. Lemon juice and honey may be added to taste and extra vitamin C and anti-biotic properties. The seeds can also be crushed and added to meals daily.
Dried fruits
Garlic (three cloves per day) Always chop and leave for ten minutes before cooking or consuming to allow the allicin to be produced.
Grapes (black or red)
Green tea (three cups per day)
Hemp seeds are a super food which has nigh nutritional content (rich in fatty acids, minerals and all essential amino acids) and has properties that invigorate circulation and metabolism and protect and feed the brain cells.
Honey
Jergon sacha: (The corms/roots of this Amazonian plant can be used to control and steady the shaking hands of Parkinson’s disease).
Krill oil is rich in astaxanthin which is very beneficial to the brain. One 1000 mg capsule should be consumed daily.
Leafy greens: one serving of a leafy green should be consumed daily especially rocket, spinach or watercress
Maqui berry is a ‘super berry’ from the Chile and Argentinean regions of South America which contains the highest number of antioxidants and anti-inflammatory compounds than any other known natural food. Regular consumption can help to prevent and treat the symptoms of Parkinson’s disease.
Mineral water: Drink one litre of bottled mineral water per day to avoid chemicals additives such as fluoride and chlorine and provide more of the essential minerals the body needs. One glass should be consumed just before sleeping to help the body eliminate waste and toxins from the body and the brain.
Mushrooms
Oily fish (three times a week)
Papaya
Pineapple is a useful addition to the diet as it can help to rehydrate the brain and remove heavy metals, microbes, parasites and toxins from the body as well as reduce inflammation and aid with digestion.
Pine nuts are rich in healthy oils the brain requires for proper functioning.
Pomegranate juice (two glasses per day)
Pumpkin seeds (one tablespoon per day)
Radishes
Rapeseed oil
Sea salt (pure unrefined) or Himalayan pink salt crystals. Never consume plain table salt as it has had all the beneficial minerals removed during processing.
Sesame oil
Shellfish
Sunflower seeds (one tablespoon per day)
Turmeric has powerful healing properties, and half a teaspoon should be consumed per day sprinkled onto dishes such as egg, fish, rice or vegetables.
Walnuts (five halves per day)
Brine pickling is a way to add extra probiotic bacteria to the diet. It is very easy to make brine pickles using just water and salt.

Grape seeds: Recently, a compound was found in grape seeds which activates a protein called c-Jun NH2-terminal kinase (JNK). On the molecular level, JNK influences cellular functions by tagging other proteins with a phosphate chemical group (a process known as phosphorylation), a common mechanism cells use to turn enzymes on and off.

Phosphorylation is so important that when JNK goes awry, a number of different disorders can result, such as Parkinson’s disease. This JNK activating compound cannot be found in seedless grapes or grape seed oil (as the process to make the oil removes it).

Herbs and spices to treat Parkinson’s disease

The following have medicinal properties beneficial to individuals with Parkinson’s disease. Add to meals daily and make teas by steeping leaves in hot water for ten minutes then strain. Lemon juice and honey may be added for even more health benefits as well as taste. Drink two to three cups per day.

Ashitaba
Basil
Caraway seed tea
Cardamom
Chamomile tea
Chilli pepper
Cinnamon
Cloves (three per day ground)
Coriander
Cumin
Dill
False unicorn
Fennel
Gingko
Gotu kola
Japanese knotweed
Lavender
Lemongrass
Lobelia
Marjoram
Moringa
Motherwort
Nasturtium (freshly pressed)
Nutmeg
Oregano
Paprika
Parsley
Passionflower
Peppercorns
Peppermint tea
Periwinkle
Pine needle tea
Rock-rose flowers
Rosemary
Safflower
Saffron
Sage
Schizandra
Skull cap
Tarragon
Thyme
Valerian

CAUTION: Many herbs are powerful and can react with medications. Always check before taking at the same time as any drugs. Some yeasts, especially brewer’s yeast, can also interact with medications. Those who are on Monoamine Oxidase Inhibitor antidepressants (MAOIs) medication are especially at risk. Yeast products also best avoided by those carrying the herpes virus as it can induce an attack. See>> What to avoid and when

Sprouting grains, legumes, nuts and seeds can add high concentrations of vital nutrients to the diet and is easy to do using a jam jar and a daily rinse of water. Sprouts will be ready to consume around five days later. See>> Sprouting greens

Important notes

Non-heme iron is found in tea and dark green leafy vegetables like spinach and kale. However, tea and green leafy vegetables also contain oxalates that block the absorption of iron. To assist the body in the absorption of non-heme iron eat a couple of strawberries, a kiwi fruit or some orange, tangerine or mango at the same time.

To benefit from foods containing fat-soluble nutrients, such as the carotenoids in carrots and tomatoes, always eat together with fatty foods such as avocado, rapeseed oil, olive oil, fish, nut or other seed oils because fat-soluble means they will only be absorbed into the body along with fats

Pick one of the six colours of fruit and vegetables to consume daily. Yellow/orange, white, red, green, black/blue/purple and cream/brown. Nature has kindly colour coded natural food and each colour provides specific nutrients and minerals in the right balances which are required daily. At least one iron-rich green leafy vegetable should also be consumed daily. See >> Colour codes of nature

Try to avoid any foods with additives especially preservatives or aspartame, refined and processed foods, coffee, fizzy drinks, sugar, white flour and white rice (choose whole grains and brown or wild rice).

Only eat organic fruit and vegetables whenever possible because of the pesticides, herbicides and fungicides used on conventional products.

Related subjects

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