Kac Para Yarismasi

Arthritis Diet and Exercises

Parkinson’s Disease and the Uric Acid Sweet Spot


“Parkinson’s Disease and
the Uric Acid Sweet Spot” Parkinson’s disease is the second most
common neurodegenerative disorder after Alzheimer’s, characterized
by a slowness of movement, rigidity, tremor, and
stooping posture that all gets worse and worse, and
there’s also non-movement symptoms, like cognitive impairment, sleep,
smell, and mood disturbances as the disease spreads to
other areas of the brain. The cause of Parkinson’s is perhaps
one of the most important questions posed by the science of aging. For example, why is the
consumption of dairy products associated with increased
risk for Parkinson’s? Maybe because they contribute
to our exposure to pesticides and other neurotoxins like dieldren, which continues to be found in the
autopsied brains of Parkinson’s victims, even though it was banned decades
ago, but it lingers in the environment, and we continue to be
exposed to the pesticide through contaminated dairy
and other animal products. It’s unlikely to be due to milk compounds
such as calcium, vitamin D, fat, or proteins since there’s no association
with Parkinson’s when they’re derived
from other sources. It could be the milk sugar
though, lactose, accounting for the increased risk of death and bone
fractures, as well as Parkinson’s, and earlier onset Huntington’s disease,
but there’s a third possibility as well. Milk lowers uric acid levels, and uric acid
may be protective against Huntington’s, and also slow the
decline of Parkinson’s. And most importantly may lower the risk
of getting Parkinson’s in the first place, thought to be because uric acid is
an important antioxidant in the brain, something we’ve known
for over 30 years now. This can be shown directly in
human nerve cells in a Petri dish. Add the pesticide rotenone,
and oxidative stress shoots up. Add the pro-oxidant homocysteine,
and it goes up even more. But add some uric acid, and it completely suppressed the
oxidative stress caused by the pesticide. But drinking milk has
a uric acid-lowering effect, citing this study describing
it as an acute effect of milk, but it turned out to be
just a cute typo. An acute effect of milk on
uric acid levels in the blood. Drink cow’s milk, and uric acid
levels drop 10% within hours. Drink soy milk, and they
go up 10% within hours. Now for the painful arthritic disease, gout,
which is caused by too much uric acid, the uric acid lowering effect
of dairy is a good thing, but uric acid is a
double-edged sword. If our uric acid levels are
too high, we can get gout, but if they’re too low, it may increase
our risk of neurodegenerative diseases, such as Alzheimer’s, Huntington’s,
Parkinson’s, and Multiple Sclerosis. Here’s the 5-year risk of gout in
men for various uric acid levels. If our uric acid is over 10, we have a 30%
chance of suffering an attack of gout within the next 5 years, whereas at levels under 7,
our risk is less than 1%. So it might make sense to have levels
as high as possible without going over 7 to protect the brain
without risking our joints. But having excessive
uric acid in the blood puts more than just
our joints in jeopardy. Yes, having too low levels
may increase our risk of MS, Parkinson’s, Alzheimer’s,
and even cancer, but having too high levels may increase
our risk of gout, kidney, and heart disease. So having a uric acid level over 7 isn’t just
associated with an increased risk of gout, but an increased risk
of dying from all causes. But having a low uric
acid level may also shorten our lifespan by
increasing mortality. High uric acid is associated
with increased risk of death from heart disease,
but low uric acid is associated with increased risk
of fatal stroke, for example. So keeping uric acid at optimum levels,
the sweet spot between 5 and 7, may protect the brain
in more ways than one. If you measure the uric acid levels
in those with Parkinson’s, they come in down around here,which
can explain why dairy consumption may increase risk for Parkinson’s
because milk pushes uric acid levels down. Dairy may also explain the
differences in uric acid levels between meat-eaters,
vegetarians, and vegans. If you plot men out, vegans are
significantly higher than vegetarians, presumably because
they don’t drink milk, with those who eat meat and
milk somewhere in between.

3 thoughts on “Parkinson’s Disease and the Uric Acid Sweet Spot

  1. I`d gout for 4-5 years, however I did not recognize it before. Due to the “Vοvοpαm Azb” (Google it) that I found, I will no longer feel burning feeling on my feet and my fingers and feet have not been swelling once again.

  2. This hypothesis has been disproven. A recent study that raised uric acid levels of Parkinson's patients was halted early for futility. This was a bad idea from the get-go – there are many serious adverse consequences to high uric acid levels.

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