Omega 3’s and 6’s May Help to Prevent or Reverse Parkinson’s Dis-ease

Omega-3 fatty acids protect the brain against
Parkinson’s dis-ease, according to a study by
Université Laval researchers published in the
online edition of the FASEB Journal, the journal
of the Federation of American Societies for
Experimental Biology. This study, supervised by
Frederic Calon and Francesca Cicchetti, is the
first to demonstrate the protective effect of a
diet rich in omega-3 polyunsaturated fat in
buffering dietary and metabolic acids that
breakdown neurons causing the symptoms
of dis-ease called Parkinson’s.

Parkinson’s disease is caused by the progressive
death of the neurons from metabolic and dietary
acids responsible for producing dopamine, a
neurotransmitter closely linked with movement
control. The dis-ease is usually diagnosed when
50 to 80% of these neurons are already spoiled from
acid, unless buffered with alkalizing food and

The Université Laval research team’s findings will
help prevent the dis-ease and, potentially, slow down
its progression with acid buffering polyunsaturated
fats where the hydrogen ion or acid can be chelated
at the unsaturation on the carbon chain.

The researchers observed that when mice were fed an
omega-3 rich diet, they seemed immune to the effect
of MPTP, a toxic acidic compound that causes the same
damage to the brain as Parkinson’s. “This compound,
which has been used for more than 20 years in
Parkinson’s research, works faster than the disease
itself and is just as effective in targeting and
fermenting the dopamine-producing neurons in the
brain,” points out Calon.

By contrast, another group of mice that were fed an
ordinary diet developed the characteristic symptoms
of the disease when injected with MPTP, including a
31% drop in dopamine-producing neurons and a 50%
decrease in dopamine levels.

Analyses revealed that omega-3 polyunsatured fat — in
particular DHA (docosahexaenoic acid), a specific
type of omega-3 — had replaced the omega-6 fatty acids
already present in the brains of the mice that had
been given omega-3 supplementation.

“This demonstrates both the importance of diet on
the brain’s fatty acid composition and the brain’s
natural inclination for omega-3 fatty acids,”
observes Calon. Since concentrations of other types
of omega-3’s had remained similar in both groups
of mice, researchers suggest that the protective
effect against the acidic dis-ease called Parkinson’s
comes essentially from DHA.

Another conclusion to be drawn from this finding is
that a brain containing a lot of omega-6 fatty poly-
unsaturated is there to help reduce dietary and
metabolic acids that leads to Parkinson’s dis-ease.
Dr. Robert O. Young, a research scientist, at the pH
Miracle Living Center states, “the presence of excess
amounts of Omega 6 fats in the brain is evidence of an
over-acidic state localized in the brain and the body
is in a defensive mode to buffer those localized
dietary and/or metabolic acids.” Dr. Young further
states, “Omega 6 fat is a chemical transformation
of dietary Omega 3 fats. As the Omega 3 fat buffers
or takes on hydrogen ions or acids at the point of
unsaturation along the carbon chain the Omega 3 fat
becomes an Omega 6 fat. This is the evidence that
the body is hard at work trying to maintain the a
alkaline design of the brain neurons and to protect
them from dietary and metabolic acids.”

These Omega 3’s and 6 oils, abundant in alkalizing foods
are helpful in reducing dietary and metabolic acids that
cause all inflammation, cardiac dis-ease, arthritis, and Alzheimer’s.

In a balanced diet, the ratio between omega-6 and omega-3
fats should be at least 3 to 1. However, the average
Western diet because of its high acidity from animal
proteins and dairy product contains 10 to 20 times more
omega-6’s than omega-3’s in response to the acidic
nature of the foods.

“In North America, the average intake of DHA is between
60 to 80 mg a day, while Dr. Young recommends a daily
minimum of 3 grams of Omega 3 oil from hemp or fish.”

“Our results suggest that this DHA deficiency is a
risk factor for developing Parkinson’s dis-ease, and
that we would benefit from evaluating omega-3’s
potential for preventing and treating this disease
in humans,” concludes the researcher.

2 thoughts on “Omega 3’s and 6’s May Help to Prevent or Reverse Parkinson’s Dis-ease”

  1. Are canned sardines/salmon a big NO? – you don’t go into depth on these in your books. Also, what are your thoughts on sushi?


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