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Anthocyanins Rich Food Decreases Parkinson's Risk

Blackberries Blueberries and Raspberries Blackberries and Blueberries are Rich in Anthocyanins

The United States has one of the highest incidence rates of Parkinson's disease in the world. About 1 million cases out of the more than 10 million cases of Parkinson's disease worldwide occurred in the United States. Every year, nearly 60,000 Americans are added to the growing list of people living with this neurodegenerative condit...

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Statins May Increase Parkinson’s Disease Risk

Parkinson's Disease Responds to Whole Foods Plant Based Nutrition Parkinson's Disease Responds to Whole Foods Plant Based Nutrition

Statin drugs are supposed to control your cholesterol levels. Manufacturers claim that statins reduce your risk of having stroke and heart attack, although actually that is questionable. Preventing myocardial infarction and cerebrovascular attack is the main reason millions of Americans take them. However, the findings of a...

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Dairy Increases Risk for Parkinson’s Disease

Female Doctor With Parkinson's Sign

The dairy industry wrongly tells us, through massive marketing campaigns, that dairy products are some of the healthiest, and most nutritious foods. However, evidence from various scientific studies have shown that dairy products can be among the most disease promoting foods people put in their ...

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Diet and Parkinson's disease: a potential role of dairy products in men.

Increased risk of Parkinson's disease is associated with frequent consumption of dairy products. ​​

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Eating Dietary Flavonoids Reduces Parkinson's Risk

Skull and Brain Missing Puzzle Piece

You have possibly heard this before: Eat more flavonoids. But why are dietary flavonoids beneficial? Dietary flavonoids, found mainly in legumes, vegetables and fruits, such as colorful leafy greens, blueberries, peppers, onions, citrus fruits, squashes, onions, apples, bananas, kidney beans, fava beans, and ...

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Dairy foods intake and risk of Parkinson's disease: a dose-response meta-analysis of prospective cohort studies.

Regular consumers of dairy foods are much more prone to develop Parkinson's disease than individuals who rarely consume or totally avoid dairy products.

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