Food to mitigate the symptoms of Parkinson’s. Parkinson’s disease reduces mobility and causes uncontrollable tremors, hurting both men and women alike after 60 years.
Attenuation of the symptoms of Parkinson’s disease
According to the University of Maryland, Parkinson is a characteristic disease of the elderly and affects the central nervous system, which case a healthy diet can help reduce your symptoms and prevent complications by improving the quality of life applies.
Recommended foods naturally to treat Parkinson
flaxseed, canola oil and nuts
Flax seeds, nuts and canola oil, are excellent sources of omega-3 fatty acids of vegetable origin and these have been shown to play an important role in improving brain function.
Fruits and vegetables
Fruits and vegetables are the main sources of natural antioxidants and nutrients that increase the body’s immunity, helping to combat naturally infection and disease, but more research is needed, it is considered that a higher intake of antioxidants such as vitamins C and e, can help reduce the need for drugs to treat Parkinson’s disease.
especially fruits and vegetables are rich in vitamin C; red and green peppers, citrus fruits, strawberries, kiwi, cantaloupe, tomatoes, green leafy vegetables, broccoli, Brussels sprouts and winter squash. Avocado, blackberry, guava, mango, papaya, squash, beets, turnips and potatoes provide ample vitamin E, to take into account.
Dairy to avoid the problems caused by Parkinson
There is a close relationship between the disease and osteoporosis Parkinson’s, a disease characterized by the generation of bone fragility, It is leading to the propensity for fractures and as Parkinson increases the risk of falls and painful lesions, it is advisable to consume adequate amounts of calcium, with the intention to strengthen the bone structure naturally also vitamin D that is synergistic with respect to its fixation.
Since the foundation of Parkinson’s disease is recommended to increase the nutritional sources of calcium in the diet for the treatment of disease, recommending low-fat dairy products such as skim milk, yogurt, kefir and cheese cottage also plant sources such as soybeans and sesame seeds.