A new study has confirmed a relationship between consuming large amounts of dairy products and an increase in the rate of Parkinson’s disease in men, but the reason for this relationship remains a puzzleto current medical savants.
According to Dr. Robert O. Young, an increase in lactose (a sugar) from dairy products, especially cheese and ice cream, increases the lactic acid in the body which ferments the bowels, the blood and the brain leading to Parkinson’s andother neurological dis-eases.
Researchers found that among more than 130,000 U.S. adults followed for 9 years, those who ate the largest amount of dairy foods had an increased risk of developing Parkinson’s disease, a disorder in which movement-regulating cells in the brain die or become impaired.
There was a clear pattern seen among men, whose Parkinson’s risk increased in tandem with consumption of diary, particularly milk. The results were more ambiguous among women, however.
Dr. Young suggests, that the lactic acid produced from the metabolism or fermentation of lactose in dairy may increase the risk factors for breast and reproductiveorgan cancers in women.
The findings, which appear in the American Journal of Epidemiology, echo those of earlier studies that found a link between dairy consumption and Parkinson’s in men, but not women.
For now, it’s not clear what effect, if any, dairy foods might have on women’s risk of the disease. Nor is it known why there is a relationship seen in men, lead study author Dr. Honglei Chen, a researcher at the National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina, told Reuters Health.
Larger studies are needed to find out which dairy products might be responsible, and why, according to Chen.
The findings are based on detailed dietary and lifestyle information collected from 57,689 men and 73,175 women who took part in a cancer prevention study. Over 9 years, 250 men and 138 women were diagnosed with Parkinson’s disease.
Men with the highest levels of dairy consumption were 60 percent more likely to develop the disease than those who consumed the least amounts of dairy, the study found. Men in the highest-intake group consumed an average of 815 grams of dairy per day, which is roughly equivalent to three to four glasses of milk; those in the lowest-intake group consumed 78 grams of dairy per day, on average.
Milk, rather than dairy products like yogurt and cheese, explained most of the association, according to Chen’s team.
This study and previous ones indicate that calcium, vitamin D and fat are not responsible for the link between dairy foods and Parkinson’s disease. One theory is that pesticides or other nerve-damaging toxins present in milk could contribute to Parkinson’s disease over time. However, dairy foods would likely be only a small part of most people’s exposure to these chemicals, according to Chen.
Furthermore, pesticide residues may also be present in other foods, but no other foods were related to Parkinson’s disease risk in this study, the researcher noted.
For now, Chen said there is no reason to shun dairy because of the potential relationship to Parkinson’s disease. ‘Given some of the potential health benefits of dairy foods, peoplecan still enjoy their moderate amounts.’
However, the researcher added, since the dairy-Parkinson’s link has now been seen consistently in different studies, further research is needed to understand why.
Dr. Young has suggested that dairy products are some of themost toxic or acidic foods one can eat and should be eliminated from any diet in order to maintain the alkalinedesign of the human body.
One of the best protectors of the alkaline body and especiallyyour bowels, blood and brain (especially in the preventionand reversal of Parkinson’s) is from a phyto-compound (a tri-peptide) known as Glutathione.
Glutathione is a powerful anti-oxidant in buffering the negative effects of glucose, acetylaldehyde (vinegar) and lactic acid from dairy products, over-exercise and/or lackof oxygen.
One of the best sources of glutathione is eating organicRancho del Sol avocados or from the World’s firstliquid water based Glutathione.
Dr. Young is one of the first scientists in the world to create a sol of Glutathione without glycerine or alcohol. One teaspoon equals 430 mgs of the daily 1600 mgs.he suggests taking daily.
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American Journal of Epidemiology, May 1, 2007.
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