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Parkinson's DiseaseParkinson's Disease:

Dietary Regulation of Dopamine

2nd Edition

Dr. Steve Blake, ScD

 

February 2016

"We plan to continue the diet and it has been helpful to discover that it is not as hard to do, as we anticipated. There's nothing like good results to keep us motivated."

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      Please see below for the table of contents.

      Table of Contents

      Introduction      2
      Table of Contents 3
      Table of Figures  7
      Chapter one: Introduction to Parkinson’s disease      8
      Three approaches to Parkinson’s disease   9
      Reducing excess dietary protein     9
      Reducing dietary toxins that kill the cells that make dopamine    10
      Oxidation and the death of dopamine-producing cells   11
      Where dopamine is made  12
      Reducing both risk and progression  14
      Signs of Parkinson’s disease  15
      Progression of Parkinson’s disease  17
      Lewy body dementia      20
      Drugs used for Parkinson’s disease  22
      Drug absorption and transport 23
      Absorption and transport of levodopa      24
      Chapter two: Lowering excess dietary protein    27
      A fifty percent reduction in movement disorders 27
      Why plant food?   29
      Increased transport of levodopa into the brain  31
      A lower protein diet helped in only one week    31
      Frequency of drug use to control symptoms 32
      How much protein do we need?  33
      Red meat and movement problems      35
      Plant fiber and smoothing levodopa effects      36
      Diets to maintain weight in advanced cases      37
      Compliance with a low protein diet  39
      Chapter three: Neuroprotection, reducing food contaminants  42
      Pesticide intake and Parkinson’s disease progression  43
      Lindane in dairy products     44
      Cheese, milk, and risk of Parkinson’s disease   45
      Endotoxins  46
      Less risk of Parkinson’s disease with less dairy products   47
      Polychlorinated biphenyls     50
      Polybrominated diphenyl ethers      52
      Where are PCBs and PBDEs found?     54
      PCBs in organic food    56
      Nutrients in eggs 56
      Mercury in Fish and Parkinson’s disease   57
      BMAA, a seafood toxin   59
      Harmane and tremors     61
      Chapter four: Risk and progression of Parkinson’s disease   65
      Soy genistein protects dopamine production      65
      Protective sesamin from sesame seeds      68
      Flavonoids and Parkinson’s disease  70
      Nicotine-containing foods     71
      Caffeine and Parkinson’s disease    73
      Homocysteine, folate, and vitamin B12     74
      Vitamin C for more “on” time  76
      Mucuna Pruriens   79
      Chapter five: Antioxidants Protect Brain Cells  83
      Discovery of oxidation in Parkinson’s disease   83
      Oxidation in Parkinson’s disease patients 85
      Oxidative stress  85
      Excess iron and oxidation     86
      Dopamine, hydrogen peroxide, and selenium 88
      Sources of selenium     89
      Superoxide dismutase    89
      Vitamin E as an antioxidant   91
      Synthetic vitamin E     91
      Vitamin E, nerve inflammation and glia    92
      Oxidative stress and dopamine 93
      Chapter six: Antioxidants from plants     95
      Antioxidants from plants—Carotenoids      95
      Antioxidants from plants—Vitamin C  96
      Antioxidants from plants—Vitamin E  96
      Bottled oils      96
      Antioxidants from plants—polyphenols      97
      Antioxidant Coenzyme Q10      98
      Antioxidant content of common diets 99
      Super-low fat diets     101
      Vitamin E can delay progression of Parkinson’s disease      102
      The tocopherols of vitamin E  103
      Nuts without vitamin E  104
      Vitamin E and beta-carotene fighting Parkinson’s disease    105
      Walnuts, vitamin E, and omega-3s    106
      Chapter seven: Some foods reduce motor deficits 109
      Cruciferous vegetables and sulforaphane   109
      Cruciferous vegetables and cancer   110
      Certain berries can keep dopamine-producing cells alive     111
      Mulberries can relieve slow movement      112
      Chapter eight: Supplements & Plants for Parkinson’s disease 114
      Coenzyme Q10 can be protective      114
      Vitamin D Slowed Parkinson Progression    115
      Ashwagandha can Increase Dopamine Production    117
      Ginkgo can help dopamine production 118
      Gambir may protect dopamine production    120
      Turmeric protects dopamine production     121
      Rosemary can protect against neurotoxicity      122
      Oxyresveratrol from Red Grapes      123
      Creatine    124
      Chapter nine: Antioxidants and Lewy Body Dementia     126
      Antioxidants Reduce Formation of Lewy Bodies    127
      Baicalin reduces aggregation in Lewy bodies     128
      Chapter ten: A dietary protocol for Parkinson’s disease     131
      References  148

       

      Table of Figures

      Figure 1   The substantia nigra (shown in red) makes dopamine     13
      Figure 2   Symptoms of Parkinson's disease      16
      Figure 3   Hoehn and Yahr stages    18
      Figure 4   Tyrosine, levodopa, and dopamine diagram   25
      Figure 5   Lindane shows up more in Parkinson's disease     45
      Figure 6   Combined risk from dairy products in prospective studies on Parkinson's disease      48
      Figure 7   Even organic meat can contain pesticides   49
      Figure 8   Dietary sources of PCBs and PBDEs    55
      Figure 9   Harmane is higher in Parkinson's disease   62
      Figure 10 Harmane sources     63
      Figure 11 How folate and vitamin B12 lower homocysteine     75
      Figure 12 Lewy bodies   129