A fishy study links consumption of seafood to prevention of Parkinson’s disease
- Julie Manley
- May 22, 2018
- 1 min read
A new study from Chalmers University of Technology, Sweden found that the consumption of fish can benefit neurological health
Alpha synuclein is regarded as the “Parkinson’s protein”, parvalbumin is a protein in fish that essentially scavenges the alpha synuclein protein and prevents the formation.
Herring, cod, carp, salmon, sockeye, and red snapper all have abundant levels of parvalbumin, the levels can also vary during certain times of the year.
Fish is a lot more nutritious at the end of summer, because of increased metabolic activity. It is beneficial to increase consumption during the autumn.
After my PD diagnosis, i was on Carbidopa and Pramipexole for two (2) years, as the disease progressed my symptoms worsened, with my neurologist guidance i started on natural PD TREATMENT from Mayaka Natural Clinic (www. mayakanaturalclinic .com). The treatment was effectively for my Parkinson’s disease, most of the symptoms simply vanished within the first 3 months on the treatment, i feel better now than I have felt in years, i can feel my strength and the tremors are gone. My neurologist was very open when looking at alternative medicines and procedures