“Brain-Protecting Punch” INCREASES Parkinson’s Disease Survival 70%
By
Dr. Scott Olson, ND
Posted May 2, 2022
Dear Living Well Daily Reader,
You’ve got to protect your brain cells.
Why?
Because there are too many things trying to destroy them.
Brain cells can be hurt by pollutants, toxins in our environment, food additives, drugs, too much sugar, and many more threats in our modern world.
What if I told you that there was a way to protect those brain cells and INCREASE your odds of surviving Parkinson’s disease by 70 percent?
It all starts with this brain-protecting punch.
You might not think that red wine may is very good for you, but when used in moderation, it can plummet the advance of Parkinson’s disease.
And it gets even better when you add berries!
A new study published in the journal Neurology found that people who ate the most flavonoids had a much lower risk of Parkinson’s disease when compared to people who rarely ate flavonoids.
Flavonoids are antioxidant substances found in many foods. They are especially high levels in foods like berries and red wine.
Besides being good for us, they also provide color for the foods… so the more vibrant and deep the colors are, the healthier the food!
Flavonoids are unique in that they can cross the brain’s defensive blood brain barrier easily. Once they’ve crossed into your brain, they ease oxidative stress and reduce inflammation— two factors that cause disease.
The researchers in the study found that eating lots of flavonoid-rich foods decreased the risk of dying prematurely in general, while slowing the progression of Parkinson’s disease.
When looking at people’s diets, they found the best average consumption of flavonoids was about 673mg a day.
The average apple (with the skin) has about 113mg of flavonoids, and a 100g serving of strawberries will give you about 180mg of flavonoids.
And don’t forget red wine— you can get the recommended daily amount of flavonoids from about a glass and a half.
As you can see, it’s pretty easy to get around 700mg of flavonoids a day, but if you struggle to eat your fresh vegetables and fruits, consider using a powdered flavonoid product that you can mix into almost anything.
The powdered form is super-concentrated and usually contains other health-boosting nutrients like polyphenols, carotenes, and more.
And if you really want to indulge, try making a “brain-protecting punch” by tossing some berries and other fruits in a glass of red wine, and say cheers to your health!
P.S. The next time you’re at the grocery store, make sure you stock up on this Parkinson’s-fighting ingredient as well. Click here to find out what it is.
SOURCES:
Fernanda Araujo Pimentel, Julio Alberto Nitzke, Cláudia Blauth Klipel, Erna Vogt de Jong, Chocolate and red wine – A comparison between flavonoids content, Food Chemistry, Volume 120, Issue 1, 2010, Pages 109-112. https://www.sciencedirect.com/science/article/pii/S0308814609011388
Reinberg, Steven. “More Berries, Red Wine in Diet Might Slow Parkinson’s.” 1/27/2022. https://www.webmd.com/parkinsons-disease/news/20220127/more-berries-red-wine-in-diet-might-slow-parkinsons
Written By Dr. Scott Olson, ND
Nearly 25 years ago, failed mainstream medical treatments left Dr. Olson in constant pain – and his health in ruins. And that’s when he did something REVOLUTIONARY. He began his career in medicine – and dedicated his life to uncovering the true, underlying causes of disease.
Through his innovative medical practices in Tennessee and Colorado, Dr. Olson has helped cure countless seniors from across America of arthritis… heart disease… diabetes… and even cancer. All without risky prescription drugs or painful surgeries.
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