Today, roughly one million people in the U.S. are diagnosed with Parkinson’s disease, a progressive neuro-degenerative illness affecting coordination and movement. And doctors diagnose about 60,000 new cases each year.
The causes of the disease remain a mystery in most mainstream circles. But in a new study published in the journal Neurology, researchers explore the connection between eating low-fat dairy and Parkinson’s disease.
For the new study, researchers analyzed 25 years of dietary habits for about 130,000 men and women. Participants in these studies completed health questionnaires every two years and diet questionnaires every four years.
Overall, more than 1,000 people were diagnosed with Parkinson’s during the 25-year study. And those participants who followed the old government dietary advice and consumed three or more servings of low-fat dairy products per day had a 34 percent higher risk of developing Parkinson’s compared to those who had less than one serving per day.
Furthermore, those who drank more than one serving of low-fat, non-fat or skim milk daily had a 39 percent higher risk of developing Parkinson’s compared to those who drank less than one serving per week.
In addition, the researchers found zero connection between consuming full-fat dairy products, such as whole milk, and Parkinson’s disease. Nor did they find any association between total dairy consumption and the disease.
The problem seems to stem entirely from eating artificially processed, low-fat varieties of dairy.
Researchers miss the obvious
To explain the connection, the researchers grasped at straws and convoluted mechanisms…
They said milk protein reduces the blood level of urate, a substance derived from uric acid excreted in the urine. But that explanation doesn’t work for me, as some studies link relatively high levels of urate (not high enough to cause gout) with a lower risk of Parkinson’s.
Researchers also mentioned contamination with pesticides as a possible cause. These contaminants may be more common in artificially processed, low-fat dairy compared to whole-fat, unprocessed dairy foods.
It seems the researchers explored every possible explanation except the most obvious one: Brain and nerve tissues need fats and cholesterol, such as found in full-fat dairy. And artificially processed, low-fat dairy products starve the brain of needed nutrients.
Dairy products also provide good sources of dietary calcium. And as I always remind you, always obtain your calcium from foods. Not from supplements. (You can learn more about the importance of calcium in the diet in this month’s issue of my Insiders’ Cures newsletter. If you’re not yet a subscriber, now is the perfect time to get started.)
Research also links full-fat dairy with lower blood pressure and reduced risks of heart disease and Type II diabetes.
Government advice led us down wrong path
For years, the government convinced everyone that they should eat low-fat dairy foods. Of course, this advice was all wrong, all-along.
The government even admitted its error two years ago.
But some experts still cling to the misguided advice. And they act surprised when new studies, like this one, show the harms associated with eating low-fat products.
Of course, if they were really paying attention to the science, they would see “low-fat” diets in general don’t support good health. Especially not brain health.
Because of the government’s relentless campaign against cholesterol and fat, most people today don’t eat enough full-fat dairy foods. In fact, Americans, on average, eat only 1.8 servings of the recommended three servings per day.
So — make sure you get several full-fat servings a day. I enjoy full-fat plain yogurt with berries. Eating full-fat diary will help provide essential fats, required for brain health.
Eating more full-fat foods is just one step you can take to support brain health. You can learn more about all the many natural, nutritional steps you can take to prevent and reverse brain disease in my new Complete Alzheimer’s Cure online learning protocol. For more information on how to access this lifesaving information, click here.
“Does Consuming Low-Fat Dairy Increase the Risk of Parkinson’s Disease?” Neurology (www.aan.org) 6/7/17