Preventing Parkinson's disease

Parkinson's disease (PD) is one of the most common neurodegenerative disorders in the world, second only to Alzheimer's disease. PD involves a malfunctioning and death of neurons, or nerve cells, especially in an area of the brain where chemicals that control movement and coordination, are produced. Frequent symptoms of PD include stiffness, impaired balance, and tremors. It has no cure, and therapies to lessen the symptoms are currently limited. While there is no single cause for PD, it is thought that genetics and environmental factors, such as exposure to pesticides and heavy metals, may play a role. There is also a body of research suggesting that what we eat, and drink and the supplements we take can also affect our risk of developing Parkinson's disease.

It's thought that a diet high in fish, vegetables, whole grains, fruits and legumes can be protective against PD. In fact, both the Nurse's Health Study and Professionals Follow-up Study, two prominent studies for medical and nutritional research, found that diets high in fruit, vegetables, fish, legumes and soy were associated with a 25 to 30 percent lower risk for developing PD. Plant based diets, like the Mediterranean diet, have been gaining a lot of attention in this area because of their possibility to reduce inflammation – another potential cause for PD, similar to many diseases like diabetes, heart disease and cancer. Whenever you hear the word inflammation, think antioxidants. Antioxidants, found in whole foods like brightly colored fruits and veggies, are the dietary defence mechanisms for combating inflammation. Food sources of antioxidants from a well-balanced diet can generally meet antioxidant needs and are safer and less expensive than consuming large quantities of supplements.

Speaking of supplements, if you want to prevent PD or even manage symptoms, taking a multivitamin might do some good. People taking vitamin D or with high blood levels of vitamin D have been shown to have anywhere from a 20 to 67 percent reduced risk for PD, compared to those who don't supplement or who have low blood levels of this nutrient. Moderate intakes of vitamin D are thought to be beneficial, but currently there is no recommendation to supplement with this vitamin for PD prevention or treatment. With that said, there is a higher risk for PD as we age, and everyone over the age of fifty is suggested to take a vitamin D supplement of 400IU daily. Here in NL we know producing D from our skin via the sun just isn't an option most months of the year, and the quantity we receive in our diets, compared to what us adults need is relatively low. Are you fifty or older and taking your daily dose of vitamin D?

Consumption of caffeinated beverages like tea and coffee have also been heavily researched in their relation to the development of PD. Caffeine may have a protective effect, as large reviews of scientific research have found that the higher the intake of caffeine the lower the risk of PD, and especially so for men. Because of our genetic makeup however, drinking larger amounts of coffee and tea may be protective for some, and for others large amounts of coffee have been shown to advance PD onset. Drinking large amounts of tea (3 or more cups a day) has been shown to be beneficial by either lowering PD risk, or delaying onset of symptoms.

Eating less food may help too. Caloric restriction of food has been associated with extending life in both humans and animals. It's also been suggested as a way to combat the loss of functioning nerve cells in animals with neurodegenerative diseases, like PD. Watching the waistline is important too. Being overweight, especially in mid life, has been identified as a risk factor for Parkinson's. In fact, in scientists have found that those who have a BMI of 30 (say 5 foot 9 and 203 pounds), have double the risk of developing PD than those with a BMI of 23 (versus 155 pounds at 5 foot 9).

April is Parkinson's Awareness Month. To learn more about Parkinson's disease here in Newfoundland, visit The Parkinson Society of Newfoundland and Labrador at http://bit.ly/RAqmrG.

As seen in The Telegram April 29, 2013

Spring into the Extra Helping Spring Food Drive

Spring has finally sprung! And as we head out to enjoy the sunshine and outdoor activities, it's a reality that some families may struggle to find healthy meals that fuel this new-found energy. For thousands across our province it can be a struggle just to know where the next meal or snack is coming from. Each month across our province more than 27 000 people, almost 40 percent of them children, turn to a local food bank for assistance. So not only is spring a time of renewal, it's also a time for dwindling resources at food banks across our province. 

“Hunger is a constant reality for far too many families in Newfoundland and Labrador,” says Egbert Walters with the Community Food Sharing Association. “The Extra Helping Food Drive is essential in helping local food banks replenish their stock and address the issue of hunger in our communities.” During the food drive, all Loblaw locations in St. John’s, Mount Pearl and Paradise will collect food and funds directly for The Community Food Sharing Association and be distributed to these communities as well as others in need across our province. For all other communities, food that is donated locally will go directly to one or more designated food banks in that community. Cash donations can also be made and as a thank you for every donation of five dollars or more, stores will be offering customers a coupon book filled with great savings on grocery store items. 

If you are looking for some inspiration on foods to donate here are some most needed, nutritious items. Canned soup and stew; peanut butter; canned beans; macaroni and cheese; dried pasta, noodles and rice; pasta sauce; canned meat and fish; beans and legumes; canned vegetables and fruit; canned/powdered milk; breakfast cereal; and baking supplies. For smart shopping, consider a few things for a food bank donation. Choose more nutrient dense options, including low-sodium soups, canned items packed in water or their own juice (like tuna and fruit), unsweetened juices and fruit sauces (like 100% juice and applesauce), whole grain pastas, brown rice, and whole-grain, high-fibre unsweetened cereals. When you are shopping keep an eye out for shelf tags featuring the Extra Helping logo that make it easy for you to locate some of these products. To stretch those grocery dollars even further, consider club packs of grocery items or economical noname brand products as donation items.

Try this high-energy snack made from canned chickpeas. Chickpeas are a great option for donating to the Extra Helping Spring Food Drive because they are an economical choice that pack big health benefits, such as helping to prevent cancer and heart disease and regulating blood sugar. Plus, they are loaded with antioxidants, protein, and fibre.  They can be used in a variety of soups, stews, salads and more! In the recipe below, you can replace the za’atar spice blend with your favourite spice blend.

Crispy Spicy Chickpeas

Ingredients:

1 can (540 mL)     PC Blue Menu Chickpeas, rinsed and drained
1 tbsp. (15 mL)     olive oil
Pinch                     sea salt
1 tsp (5 mL)          PC Black Label Za'atae spice blend
1/2 tsp (2 mL)       cayenne pepper

Instructions:

1.      Preheat oven to 400°F (200°C).

2.      In bowl, toss together chickpeas, olive oil and salt. Spread onto rimmed baking sheet. Bake in centre of oven for 30 minutes or until crispy, shaking the baking sheet occasionally.

3.      In small bowl, stir together za’atar and cayenne. Sprinkle evenly over chickpeas; stir to coat. Return to oven; bake for 10 minutes longer. Cool before serving.

Serves 4. Per serving: 160 calories, fat 5 g (of which 1 g is saturated), sodium 40 g, carbohydrate 21 g, fibre 4 g, protein 7 g.

Recipe source: www.pc.ca

As seen in The Telegram April 22, 2013