Parkinson’s Disease? These Foods Stop You From Dying

There is no cure for Parkinson’s Disease. But by applying the right lifestyle changes, you can stop it from progressing, or even reverse it.

A new study from the journal Neurology reveals one of these lifestyle changes.

It shows that eating more of one type of food can reduce your risk of dying by an astonishing 47% if you suffer from Parkinson’s Disease.

Flavonoids are chemicals from plants that are often very colorful. They have antioxidant and anti-inflammatory effects, according to the existing research.

Some studies have also found that they protect our nervous systems, although the authors of this new article wanted to find out specifically whether flavonoids could protect against death from Parkinson’s.

To find out, they collected information on 599 women (from the Nurses’ Health Study) and 652 men (from the Health Professionals Follow-up Study) who had been diagnosed with Parkinson’s during these two large studies.

Throughout the 32–34 years during which the participants were observed, they completed food frequency questionnaires, from which the researchers obtained their intake of various flavonoids and specific flavonoid-rich foods such as red wine, tea, apples, berries, oranges, and orange juice.

Based on this information, they split their participants into those who ate flavonoid-rich foods once or less per month, 1–3 times per month, once or twice per week, or three or more times per week.

They used the National Death Index and state vital statistics records to identify which of their participants died during the observation period.

Because the observation period was so long, 944 of the 1,251 participants died, giving the researchers plenty of information to work with.

1. Compared to those who ate the least flavonoids before their Parkinson’s diagnoses, the men who ate the most were 47% less likely to die of all causes during the subsequent years. This relationship was not significant for women, though.

2. When they included women, for whom the relationship was either weaker or nonsignificant, those who ate the most flavonoids had a 30% lower chance of dying.

3. Compared to those who ate the least anthocyanins, flavones, and flavan-3-ols, those who ate the most had 34%, 22%, and 31% lower risks of dying from Parkinson’s, respectively.

4. Those who consumed the most berries and red wine had 23% (berries) and 32% (red wine) lower risks of death than those who consumed the least.

5. After a Parkinson’s diagnosis, higher flavonoid consumption also cut the subjects’ mortality risk, but not as much as pre-diagnosis consumption.

The researchers speculated that flavonoids exercised their neuroprotective effects through their anti-inflammatory and antioxidant properties.

These results show that a healthy diet with lots of flavonoid-rich fruits and vegetables is a good way to prevent yourself from developing such severe Parkinson’s that it ends up ending your life.

This also proves that there are many natural things you can do to halt or even reverse your Parkinson’s Disease. Thousands of people have already done just that by using the simple steps explained here…