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The causes of all degenerative nerve diseases include (but are not restricted to) the following factors:
NOTE: Supplements of nutrients are not recommended for anyone, especially those suffering with Parkinson's disease unless severely 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.
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
Intentional (cerebellar) tremor Masked face Mutism Palmar grasp reflex Retropulsion (loss of balance in a backwards or posterior direction) Urinary incontinence 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 pages: 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. See the Daily requirements of amino acids. 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. For natural food sources of these nutrients see: 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. However, there are many adverse side effects from taking leva-dopa on its own. Side effects of taking leva-dopa
If any of the following symptoms arise it is important to see a health professional.
Natural sources of leva-dopa
Natural foods that can increase dopamine levels
Failure of cell mitochondrial function Every cell in the body has a little 'biological spark-plug', 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
Highest sources of vitamin B1 in milligrams per 100 grams
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. 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
NOTE: CoQ10 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
Fungi, plants and animals are incapable of producing vitamin B12. Only bacteria and archaea have the enzymes required for its synthesis, although many foods are a natural source of B12 because of bacterial symbiosis. The intestinal flora in the human body manufactures vitamin B12 and it is stored it in the liver and secreted in the bile as a coenzyme. Re-absorption takes place in the body and, as long as there are no digestive/absorption issues or liver disorders and the intestinal bacteria have not been compromised, both meat eaters and vegetarians will gain enough from a balanced and varied diet which includes raw organically grown vegetables and seeds and nuts which contain vitamin B12 from microbial action in the soil. Root vegetable with stained spots due to contact to soil are a good supply of vitamin B12, however, once they are peeled or scrubbed they will no longer contain any vitamin B12. Barley grass is one very good plant source of vitamin B12. NOTE: One μg is one microgram.
Heavy metals can get into the body by many different ways, but primarily by:
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
See Heavy metals for more information about how to avoid and eliminate heavy metals from the body.
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 the this equilibrium is upset many health issues can develop including Parkinson's disease. Prebiotic foods Prebiotic foods, containing carbohydrates such as as inulin, encourages a healthy intestinal environment to benefit probiotic intestinal flora. Prebiotic is a fairly recently coined name to refer to food components such as oligosaccharides, resistant starch and fermentable fibre that feed certain kinds of bacteria in the colon (large intestine) that have an important influence on the rest of the body. The human digestive system has a hard time breaking down many of these carbohydrates. Almost 90% escapes digestion in the small intestine and reaches the colon where it performs a different function; that of a prebiotic. The bacteria that feed on fermentable carbohydrate produce many beneficial substances, including short-chain fatty acids, vitamin A, vitamin K2 and certain B vitamins. They also promote further absorption of some minerals that have escaped the small intestine, including calcium and magnesium and vitamin K2 which is vital to direct calcium to the bones and is needed in conjunction with vitamin D. This is why it is very important to consume both prebiotic and probiotic foods throughout life and especially when suffering from any kind of infections or health disorders. Prebiotic foods that feed the existing beneficial bacteria
Probiotic foods Probiotic foods contain beneficial bacteria and come from the fermentation process that the food has been allowed to undergo. During and after any treatment with antibiotics, it is advisable to include more probiotic foods in the daily diet to replenish the friendly bacteria that are wiped out by antibiotics. It is advisable to consume probiotics at least an hour before other foods to enable enough beneficial bacteria to survive and pass through the strong stomach acids. Probiotic foods that contain beneficial bacteria
Miso (a Japanese fermented seasoning made with soya beans, salt and a type of fungus called koji) Sauerkraut (finely shredded cabbage that has been fermented by lactic acid bacteria) Tempeh (fermented soya beans) Yoghurt (plain with live cultures)
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
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 essential 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
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
Astaxanthin is a omega-3 fatty acid and 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 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.
Butyric acid 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 bacteria 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 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
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. All green leafy herbs and vegetables especially the following: Creatine Creatine provides neuro-protection 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
Delphinidin 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
Glutamine and glutamic acid
The amino acids, glutamine and glutamic acid, 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
Natural sources of glutamic acid Malic acid 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
Malvidin 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
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, where as 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
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.
The recommended dietary requirements for magnesium are around 350 mg per day for adult man and 300 mg for women.
Methionine
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
Nasunin 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 disese.. Natural sources of nasunin
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 o mega-3 fatty acids in milligrams per 100 grams
Oratic acid 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. Oratic 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
Rubidium
The working of the pituitary gland, as well as the salivary and lachrymal glands, is encouraged with the presence of rubidium and it is also necessary for the synthesis of serotonin and ensures presence of enough serotonin in the body which alleviates depression and mental imbalances and can help with the treatment of Alzheimer's and Parkinson's disease. Natural sources of rubidium
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 beta-carotene
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 pro-formed vitamin A in micrograms per 100 grams
NOTE: One µg is one microgram. Highest sources of beta-carotene in micrograms per 100 grams
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 natural sources of them all here: B vitamins.
Vitamins C and E
Foods rich in vitamin C and vitamin E 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
Highest sources of vitamin E in milligrams per 100 grams
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 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.
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