Are developmental strategies needed for Parkinson’s disease?
Parkinson’s disease is a serious neurodegenerative disorder that results in death and affects 1 in 50 people as they get older. A small number of cases are genetic, running in families, but 85% to 90% of cases are sporadic, meaning they appear out of nowhere. Parkinson’s is caused by the death of a certain type of nerve cell in the brain. Once about 70% of them are gone, the symptoms begin. What kills those cells? It is not entirely clear, but abnormal synthesis of a protein called Alpha-synociin or α-synoclein is thought to be involved. Why? The researchers injected Parkinson’s brains into the heads of rats and monkeys, and the symptoms of Parkinson’s pathology were eliminated. It is also possible when injecting fine fibers, colored α-α However, how do these fibers naturally end up in the brain?
As I discuss my video Meat can play a role in Parkinson’s diseaseeverything appears first in the stomach. The part of the brain where the pathology often appears for the first time is directly connected to the cemetery, and we have direct evidence of the spread of parkinson’s Pathology from garkinson’s patients and remove the pores of Parkinson’s and remove the guts that enter the rooms – at least it was the mice. If only we could go back and look at a colony of people before they get Parkinson’s. Indeed, we can. Old biopsies of biopsies from people who were going to develop parkinson’s have been done, and, years before symptoms appear, you can see α-symenuclein in their intestines.
Research supported by the Michael J. FOX Foundation has found that you can reliably distinguish patients from controls by Parkinson’s proteins embedded in the walls of the suits. But how did they get there in the first place? Are “vertebrate food products … a possible source of α-α synconlein”? Indeed, almost all animals with backbones that we eat – cows, chickens, pigs, and fish – produce the protein α-synoclein. So, when we eat normal meat products, when we eat bone tissue, we eat nerves, blood cells and the cells themselves. Every pound of meat contains, on average, half a tablespoon of blood, and that alone can be a source of α-synomlein to remove the cascade of our α-synoclein. Although “it would seem accurate that the food that was eaten was the seed in the forest,” this type of plot, what evidence do we have that it actually happened?
We have some interesting data. There is a surgical procedure called lazywhen the major nerve that runs from our gut to our brain – the vagus nerve – is cut as an old-fashioned way to monitor stomach ulcers. Does cutting the connection between the gut and the brain reduce the risk of Parkinson’s? Clearly, therefore, it suggests that the Vagal Nerve may be involved sequentially in the development of Parkinson’s disease.
It is true, “many people tend to eat meat and dairy products, but only a small part of the small number of people will develop PD,” Parkinson’s disease. Therefore, there must be other factors at play that “can give the opportunity for unwanted food α-synoclein to enter the host, and start diseases.” For example, our intestines become more leaky as we age, could that play a role? What else makes us bitter? “Fiet Fia Ber deficiency has also been shown to stain the intestinal barrier and increase pathogen penetration.” Therefore, this suggests “food-based therapies.”
Parkinson’s patients are very young Provotella In their transport, the flora that eats the good that eats and destroys the function of our intestinal obstruction. Therefore, low levels of Provotella have been linked to leaky gut, which is linked to the amadiese state of α-synoclein, but a diet rich in fiber can bring Provotella The standards are back. “Therefore, it is possible that by adopting a plant-based diet, in addition to the phy fial effects of phytototonutrients, the increase in FI BER intake can change the gut microbiota and gut permeability [leakiness] In Sene fial methods for people with PD. “
So, is a vegan diet – one with a lot of fiber and no risk of parkinson? Parkinson’s “appears to be rare in quasi-vegan cultures,” with rates nearly five times that of rural Africa, for example. All this time, we thought that the benefits seen in plant-based foods are due to antioxidants due to the intestinal exposure of animals, but it is due to the intestinal exposure of more negative species, tissues and blood.
Wasn’t that attractive? For more on Parkinson’s, see the related posts below.
