Plant-based Nutrition  -  Fasting  
Optimizing Healing for Degenerative Diseases  

Parkinson's and MS



“The body heals itself.  The patient is only Nature’s assistant.”
    Greek physician -  Hippocrates

Sections following:
    -  Curing Parkinson’s and MS  
    -  Neurotoxins Intake causing Brain Disorders   
    -  Raw Vegan Nutrition for Parkinson’s, MS and Alzheimer’s
    -  Summary of the Protocol for PD, MS and Alzheimer’s  
  
    These sections are from the book:
Impacting Parkinson's and MS to Permanent Remission

The Footnotes are not included in the following material, but are in the book.


Table of Contents 

B.  Neurotoxins Intake causing Brain Disorders 
1.   Sugars and Sweeteners   …………....……………….………..……...   16
2.   MSG and the Brain  ……………….…………………………….……...   16
3.   Food Additives   …………………….……………………………….…..   17
4.   Foods and Supplements High in Neurotoxins   ……….……………..   17
5.   Additives for Baby Foods   ………………………….………………….   18
6.   Hydrogenated and Trans Fats  ……………………….……………..…   18
7.   Aluminum and Alzheimer’s   ………………………….………….…….    19
8.   Parkinson’s, Autism and Pesticide Usage  ………………………….    19
9.   Autism, Violent Criminals and Lead  ………………….……………….   21
10.  Mercury in Alzheimer’s and Autism  ………………….………………   22
11.  Milk Aids Heavy Metal Intake    …………………….…………..………  24
12.  Heavy Metal Exposure ……………………………….…………..……...  24
13.  Fragrance and Brain illnesses  ……………………….………….....…  26
14.  Parkinson’s Linked to Pesticides   ..…..………..……….…….…...…   27
15.  Pesticides, Xenobiotics and Fasting  ………..….……….…….……...  28
16.  Vaccines: Autism, PD and Alzheimers    ….….………..……..………  29

 

 

E.  Raw Vegan Nutrition for Parkinson’s and MS
1.  Raw Vegan Nutrition Evidence  ……….…..………………….…………   62
2.  Raw Vegan Green Zone   ………..………………………………………   66               
3.  80/20 Raw Vegan Threshold   …………..……………..……….…………73 
4.  No Meat or Fish   …………………………………………………..….….    77
5.  Vegan Diet Journal Evidence for PD   ……….……………………..…… 83
6.  No Milk or Dairy   ………………………………………………….....……   87
7.  Fats and Brain Building  ………………………………………….……..    92    
8.  Minimal to No Grains unless Sprouted  …………………………………  96
9.  Excitotoxins a Strong Reason to go RAW!  ………………...…..…….  100  
10. RD’s Concerns for PD and Alzheimer’s Medications .......................  105
11.  Advice for Dietary Lifestyle Changes    …………………………..….   108


H.  Summary of the Six Sigma Diet Protocol for Parkinson and MS 
1. Nutritional Diet protocol  …………………………………… ….….…..   152
2.  Fasting and Detox protocol  ………………………………….……….   153
3. Juicing protocol   ……………………………………………… .….…..    153
4. Nutrient Protocol  …………………………………………… .…….….    154
5.  Prohibited Foods and Products ……………………………...…….…   155
6.  Two Protocol Charts ……………………………………………...……   156  



Curing Parkinson’s, MS and Alzheimer's

 Can Parkinson’s and MS be healed?  These and other neurological diseases can be stopped, put into remission, with a raw vegan diet and fasting/detox methods.  As long as a person stays on these diets and has gone through and continues to go through fasting/detoxification methods they will remain in remission.  If a person goes back to their old ways in the Standard American meat-based diet the disease will probably come back.  Obviously these diets are part of the problem.  By staying on this diet and keeping the body in remission, the person is cured.     

 This approach is about remission (neuroprotection and neuroplasticity) and about bringing Parkinson’s, MS and Alzheimers into complete remission (neuroregeneration).  Parris Kidd, PhD a nutrient expert cited an important fact that neurons in the brain can regenerate.  “The mind-body medicine Renaissance coincides with exciting new discoveries about how our brains age and how we may keep our brains young.  Of all these brain discoveries, the most significant is neurogenesis (literally, birth of neurons), the process of brain cell regeneration.  First identified in a landmark 1998 study, [1]    neurogenesis disproved the century-old belief that neurons only regenerated during brain development.  In addition to its obvious potential to boost cognitive performance, neurogenesis opened an intriguing new door to peak cognitive longevity - adults as old as 72 have been shown to regenerate neurons. 

 The book on Impacting Parkinson’s, MS and Alzheimer’s, is about the Remission of Parkinson’s and Alzheimers disease.  But remission is a process which involves a pilgrimage to reach the plateau (80/20 raw vegan) of “Permanent Remission”.  This means that the progression of the disease has been stopped.  This biochemical threshold we refer to as 80/20 raw, at least 80% raw and less then 20% cooked, vegetarian food.  Through your disciple, your raw vegan diet and fasting you have stopped the army of Parkinson Disease (PD) moving forward to destroy you, slowly, completely.  This army of PD is bad and wants to destroy you!  Food is a drug, the most powerful drug in the world because it controls all your bio-chemistry and a healing diet like 80/20 to 100% raw vegan is optimal. 

 But there is one small problem.  You must continue with your disciple, your raw vegan diet and to a limited degree the fasting methods to remain in remission.  For how long?  We don’t known, perhaps  for the rest of your life, or until the pharmaceutical industry (approved by the AMA) comes up with the magic silver bullet to kill the army of PD.  Or by an act of God! 

 Now what is this act of God?  There are two types of Acts of God: miraculous and natural.  The human body rebuilds itself every 7 years naturally, if you obey God’s natural laws, which would be the raw vegan diet of Adam and Eve!  The cells in the body are constantly dying off and being rebuilt.  Now God created the world in 7 days.  And seven is a very significant figure in scripture and theology.  And when God designed our bodies, He designed it to rebuild itself every seven years.  At least this is the theory and some in the scientific world try to emphasis this idea.  But some say the body rebuilds itself in only a few years, other say it takes longer.  Whatever, we’re just going to say “seven years” is the act of God.   

 Thus it will take between two to seven years to bring the body into “remission” hopefully it could be “complete remission” of the PD progression, depending on the stage of the disease.  This is the first stage that is sought, neuro-protection.  The next stage will take up to seven years.  Perhaps four years after getting to that first plateau of remission  or perhaps it will be another seven years?  We don’t know it depends on the person and the stage of the disease, the further along the disease the longer it will be to bring it into complete and permanent remission. 

 Not only are there other problems besides the death of dophamine cells but the body and it’s brain needs to be optimized for the brain to be able to regenerate its cells.  For instance if the pH level is off then the cells can’t re-grow in the brain, that is one of the reasons the researchers are having a difficult time is because they aren’t looking into the nutritional end of things.  

 You need to let the body heal itself.  The body can heal itself if you let it.  In theology we say, God works through nature, this is the Good.  The body is part of nature and God can work through the body to heal the body.  Or God heals the body, your body through you naturally.  The body can take care of itself naturally if we let it.  By putting drugs in the body is not natural, by eating animal products is not natural, by eating junk foods is not natural.  Eating a raw vegan diet is natural, it is the natural diet for man.  Thus the definition of “natural” in this book is “raw vegan nutrition” and “fasting”.  These are natural to the body, these are optimal to the body.  Through these natural means, God will work.  Thus the basic principle here is; “The body will take care of itself naturally if you let it.”  

 Putting the philosophy aside, the problem with taking drugs is that they get in the way of healing the body naturally.  All drugs are poisons and toxic to the body.  Legally drugs are low-level toxic poisons.  Even though these drugs are helpful in some ways they are delaying the process of natural remission taking place within the body and the brain.  In addition studies have shown that Parkinson’s drugs are toxic, destroy cells and reach a plateau of not being able to be effective. 

 The Gerson diet therapy when used for cancer found that they could not effectively treat people with cancer if they were still taking drugs or on chemotherapy.  This is because the drugs interfere with the healing process.  Drugs are poisons and toxic to the body, these end up in the liver and elsewhere and they are not always excreted from the body.  Trying to detox the body on the one hand and putting drugs into the body on the other tends to defeat the purpose. 

            Is this Approach found elsewhere in Medicine? 
 Yes this approach is found in many places in medicine and nutrition.  Medical science is built on philosophical approaches which boil down to clinical practices.  The differences between allopathic medicine, MD’s, osteopathic medicine, DO’s, chiropractic medicine, or naturopathic medicine, ND’s are all different philosophical approaches to medicine.  They all view health and healing in different philosophical ways, which are seldom discussed.  This book, uses Six Sigma Nutrition which is all about a philosophical foundational approach of plant-based nutrition and fasting. 

 Six Sigma nutrition is closest to the Naturopathic approach (ND) in the U.S. and the Aydevedic medical approach in India (which is primarily based on nutritional constitution and optimization), or Chinese medicine.  Six Sigma nutrition is six sigma statistical technology which is widely used in manufacturing and other industries.  The foundation for this is plant-based nutrition, specifically 80/20 raw vegan nutrition as the place for optimum nutrition.  Through optimum nutrition and fasting Parkinson’s can be brought into complete remission.  

 Paris Kidd, PhD an expert in nutrients notes in his journal article: “Parkinson’s Disease as Multifactorial Oxidative Neurodegeneration: Implications for Integrative Management”, Alternative Medicine Review, “With the evidence steadily accumulating that Parkinson’s disease is a multifactorial oxidative disease, there is an urgent need for integrative management.  The allopathic model that currently dominates Parkinson’s management is obsolete.  The major adverse side effects of the various drugs currently in use for the disease, combined with the limitations for the dopamine replacement strategy, dictate the need for alternatives.” [2]     

Is it possible to find a remedy without plant-based nutrition?
 No, it is probably not!  The chances are very, very slim to find a cure with a meat-based diet.  There are many reasons for this, to deal with a few here let us note; inflammation, pH, sodium-potassium cellular levels, pathogenic microorganisms and fungi. These are some of the reasons, the others are related throughout the author’s books on these topics.  But let’s briefly look at these reasons.  Besides these reasons, the only diet that has been shown to be helpful to Parkinson’s in the journals is a vegan diet (see section on journals).    

 1.  Inflammation is one of the problems of Parkinson’s disease.  All animal products lead to inflammation in the body, animal products are unnatural and unnecessary to the body and cause inflammation.  There are millions of strict vegetarians and vegans in the U.S. who live extremely healthy lives in the U.S. and studies have shown they are healthier than the average meat-based diets and even lacto-ovo-vegetarians.  Most important the only diet that has shown to be successful with Parkinson’s is a vegan diet.    

   2.  The pH levels of acid-base buffering system is dealt with in great detail later on in this book on PD and AZ.  Briefly for pH levels in the body on the cellular level is critical in brain.  The brain cells like all cells need to be bathed in a pH of between 7.3 to 7.5, an alkaline pH.  7.0 is neutral and below 7.0 is acidic.  Most people in the U.S. eat an acidic diet and their intercellular fluids get into the acidic range.  In order for brain cells to grow normally they need to be in the alkaline range in their intercellular environment.  If they can grow back at all it may not be perfectly normal.  This is the big mistake researchers are making in the literature some assume that the dopamine cells cannot grow back, or regenerate this is wrong.  They can regenerate under the proper conditions but not for those on the Standard American meat-based acidic diet.   

 3.  Now for the sodium-potassium cellular levels: all cells in the body need proper sodium-potassium cellular levels which are involved in the cellular membranes.  If dopamine cells in the brain are to grow properly and operate properly then they to need to have proper sodium-potassium cellular levels in the brain.  The majority of Americans eat too much salt and sodium based products, like animal products.  Plant-based nutrition gives proper sodium-potassium cellular levels in the body because these are already normalized in plant-based foods.  Not only that but almost all processed foods have excess sodium levels (also high sugar levels) because back in the 1960’s manufacturers discovered that they would sell more products by adding more sodium and sugar, which they did and continue to do.  Thus the answer is simple, just avoid all processed food products! 

 4.  Something scholars never think or perhaps don’t know about are the pathogenic microorganisms that enter the body through foods.  This ends up in the gut then the liver and does end up throughout the body, even the brain, which is one of the reasons why there is protein aggregation in the brain (Lewy bodies).  This causes problems in the long run. 
 
 For microform/ pathogenic load comparison of foods, the average American meal of animal products contains 750,000,000 - 1,000,000,000 pleomorphic pathogenic microorganisms per meal (US Department of Agriculture) [3]  .   The average vegetarian meal consisting of only plant food has less than 500 pleomorphic pathogenic microorganisms per meal.  The average intake from meat or seafood is 300,000 to 3,000,000 microorganisms/ pathogens per gram, or 336,000,000 per serving.  One egg has 50,000 to 500,000 microorganisms/ pathogens per gram, or 37,500,000 per egg.  Milk, Grade A Pasteurized: 20,000 microorganisms/ pathogens per gram, or 5,000,000 per cup.  Etc.  

 A plant-based diet is obviously healthier concerning the pathogenic microorganisms per meal, these are unhealthy or bad microorganisms, something the body does not need or want.  The brain also does not need or want this influence which could lead to numerous problems such as fungi in the brain. 
 
 5.  Toxicity and fungi in the brain is another issue that relates directly to diet.  Both can be found in a plant-based diet to a very limited degree but these are far greater in meat-based products.  A raw vegan diet minimizes toxicity and fungi to almost zero, which is the goal of Six Sigma nutrition. 

 Six Sigma Nutrition and juice fasting will help to clean out the fungi and heavy metals and other neurological problems in dealing with the nervous system and neurons. 
When the body’s internal environment becomes acidified, it can cause or greatly influence, in a negative way, different illnesses and degenerative diseases and cause chronic low grade acidosis.  Development of the growth and increased spread of yeast and fungi, thrive in an acid terrain.  Fungi, is the most adaptable, and aggressive and evolved micro-organisms known in nature.  Unlike healthy human cells that love oxygen, the vast majority of disease causing microbes absolutely cannot live in active forms of oxygen!  Almost every virus, bacteria, fungi, mycoplasm, parasite, and other pathogen found in all diseases, including HIV, arthritis, heart disease, cancer, chronic fatigue, epstein-barr, candida, and every other disease you can name are the same as all other primitive lower life forms. 

6.  Research studies have proven beyond a doubt that heavy metal toxicity can be eliminated from the body through various types of nutrients; such as fish oil, and others that are noted on her list of nutrients for PD.  The other factors that are also connected to heavy metal toxicity are pesticides and pollution toxicity, thus get off of inorganic foods for the most part. 

7.  Milk carries toxins, pesticides and heavy metals across the blood brain barrier.  In both Parkinson’s and Alzheimer’s heavy metal toxicity is found and probably caused by milk which carries these metals across the blood brain barrier.  

 Therefore, these are seven reasons, others are related in this book, Impacting Parkinson’s and Alzheimer’s, as to why a plant-based diet is necessary for bringing Parkinson’s into complete remission.  Throughout this book we go into the basic reasons for this plant-based nutrition as for Parkinson’s and other brain diseases which yield the fruit of: 
    -  Anti-Oxidant 
    -  Anti-Inflammatory 
    -  Anti-Protein aggregation 
    -  Anti-Exictotoxicity 
    -  Mitocondia Protectors
    -  To support Brain homeostatics 
    -  Neuroprotection leading to neuroplacticity and finally to  neuroregeneration.

 A plant-based nutrition approach as expressed in Six Sigma Nutrition and the other raw vegan diets mentioned and is the only way, in our opinion that Parkinson’s and Alzheimer’s can be brought into remission and then permanent remission (complete neuroregeneration).

------------------


B.  Neurotoxins Intake causing Brain Disorders 

 

 

 Dr. Michelle Cook cites in her book, The BrainWash, that: “Experts estimate that at least twenty-five percent of the American population is likely to suffer from heavy metal poisoning.  These heavy metals include cadmium, aluminum, lead, and mercury, all of which are increasingly being linked to brain disease.”

  1.  Sugars and Sweeteners

 “The average North American consumers 149 pounds of sugar every year.  Of course, there are all the obvious places like soft drinks (the average North American drinks 486 twelve-ounce cans of soda pop every year; each one contains about eleven teaspoons of sugar), ice cream, cake, and cookies.  Most prepared foods contain sugar.  Most condiments contain plentiful amounts of sugar.

 Research shows that both sugar and alcohol inhibit white blood cell activity.  The
Amount of sugar in one soft drink will lessen white blood cell activity within thirty minutes and normal activity will not resume for four to five hours.  The proper functioning of white blood cells is integral to a healthy immune system.  You are more vulnerable to bacterial and viral infections after consuming sweets because your white blood cells are unable to function properly to fight these foreign invaders.”  

 Many studies have shown that artificial sweeteners are synthetic chemicals that the body either can not break down or has a hard time and can have side effects such as in aspartame, saccharin and other artificial sweeteners. 

  2.  MSG and the Brain

 There is a growing body of evidence that MSG, monosodium glutamate, a chemical added to enhance flavor, is a neurotoxin.  There are many symptoms that can happen within forty eight hours after taking MSG, which induces nervous system changes and possibly nerve damage. 

 “Research suggests that over-activity of a brain messenger called glutamate, a  protein precursor that causes excitation of certain brain cells and neurons, may lead to brain cell death and Parkinson’s progression.  Monosodium glutamate has excitotoxic properties, which means that MSG can over-excite brain cells until they die.  According to Dr. Patricia Fitzgerald, ‘Ingesting MSG over the years has also been linked with Parkinson’s and Alzheimer’s.’”      

 “A variety of processed foods commonly contain the flavor enhancer MSG (monosodium glutamate).  All sorts of foods, from soups and gravies to potato chips and crackers, all can contain MSG.  In particular, low-calorie or diet foods containing large amounts of flavor enhancers with excitotoxic potential.  Many canned and processed soups and graview typically contain multiple types of excitotoxic additives such as hydrolyzed proteins.  Hydrolyzed proteins contain high levels of glutamate and other flavor enhancers.  Soups or liquid foods flood into the bloodstream quickly and can display even more excitotoxicity.  Wheat gluten contains over 40 percent glutamate; casein, the primary milk protein, is 23 percent glutamate; and beef gelatin protein is 12 percent glutamate.  Red meat, processed tomatoes, and cheeses are also known to contain high levels of glutamate. 

 The artificial sweetener aspartame (NutraSweet) contains 50 percent aspartame, an excitatory amino acid.  Aspartame is almost universally present in sugarless chewing gums and desserts, and low-calorie soft drinks.  The consumer needs to be wary of food additives since our food processors have disguised additives or free amino acids that have excitotoxic potential with names like hydrolyzed vegetable protein, chicken broth, textured vegetable proteins, hydrolyzed plant proteins, soy extract, casein or caseinate (a milk protein), yeast extracts, spices and natural flavors.”  

 See the previous section “Excitotoxins a Strong Reason to go RAW!” for a complete run down on MSG and other additives.

  3.  Food Additives  

 “The average person eats 124 pound of food additives a year.  And with names like FD&C Blue No. 1, allyl anthranilate, isopulego, linalyl benzoate, methyl delta-ionone, sodium benzoate, monosodium glutamate, or Yellow dye No. 5, it sounds more like the laboratory analysis at a toxic waste dump than an ingredient list for tonight’s dinner.  There are more than three thousand additives and preservatives found in our food supply today.  Food are inundated with artificial colors, flavor enhancers, bleach, texture agents, conditioners, acid/base balancers, ripening gases, waxes, firming agents, agents that enrich nutrients, preservatives, heavy metals, and other chemicals.  Most of these artificial ingredients have never been subjected to long-term tests to determine their effects on human beings.  Worse, they are rarely tested to determine the effects on children, whose bodies and brains are developing.” 

 Dr. Michelle Cook writes in her book, The BrainWash, that: Food colors have been shown to cross the blood-brain barrier.  The term ‘barrier actually instills a false sense of security because chemicals like food dyes actually trick the brain into allowing their entry, putting them in a position to do harm to perhaps the most delicate organ in your body.”  

  4.  Foods and Supplements High in Neurotoxins

• Antacids, which are frequently taken as digestive and calcium supplements
• Any food containing artificial sweeteners like aspartame
• Any food containing MSG
• Any food made with hydrogenated oils or trans fats
• Calcium supplements containing lead
• Commercially grown foods high in pesticide residues
• Farmed salmon, predatory fish like shark, trout, and swordfish
• Fried and high-fat foods, and many cooking oils found in grocery stores
• Highly processed foods containing food additives or metals
• Shellfish
• Soda pop, which now replaces water for many people and contains excess sugar
• Vitamin C containing aluminum

Dr. Cook also notes that: “The consumption of processed or packaged foods, and
foods laden with synthetic food additives and chemically altered ingredients, is clearly a detriment to brain health.  While the food manufacturing industry benefits financially from their use, these chemicals are not suitable for human consumption.

        The consumption of processed or packaged foods, and foods laden with synthetic food additives and chemically altered ingredients, is clearly a detriment to brain health.  While the food manufacturing industry benefits financially from their use, these chemicals are not suitable for human consumption.  They are damaging to adult brains and pose an even more alarming threat to the brains of developing fetuses, infants, and children.”  

  5.  Additives for Baby Foods

 Autism is usually found at an early childhood age, or from the womb.  There are many toxic pesticide residues and additives in baby foods that manufacturers added in, including MSG. 

 “According to research by the Environmental Working Group (EWG), a watchdog environmental organization, ninety percent of children under the age of five are exposed to neurotoxins in baby food.  The EQG also found that commercial baby food provides unsafe levels of a particular type of pesticide.  Their research of some popular brands of baby food found neurotoxins in many familiar foods. 
• Pear puree: five known neurotoxic pesticides.
• Peach puree: four neurotoxic or carcinogenic pesticides.
• Applesauce puree: four neurotoxic pesticides.
• Plum puree: three carcinogenic or neurotoxic pesticides.
• Green bean puree: three neurotoxic pesticides.” 

  6.  Hydrogenated and Trans Fats

 Hydrogenated and trans fats can be found in margarine, cookies, pies, crackers, vegetable shortening, snack foods, salad dressings, french fries, donuts and most restaurant foods and some grocery store oils (which may have been overheated).  Healthy fats are found throughout the brain and nerve cell membranes.  Trans and hydrogenated fats can end up replacing healthy fats in the brain thus causing the blood-brain barrier in the brain to leak, allowing toxins to enter in. 

 “J. Robert Hatherhill found that brain cell membranes made up of trans fats may increase aluminum uptake into the brains of older individuals.  He research also indicates that this increased permeability of the blood-brain barrier allows viruses greater access to the brain, may impair the brain-messenger receptors on the surface of brain cells, disrupt signals in the brain, and cause brain cells to become dysfunctional thereby promoting cognitive decline.  What’s worse is that people who are deficient in Omega-3 fatty acids will absorb up to twice as many trans fats when they eat them.”   Studies have show that Alzheimer’s has increased aluminum in their brains.  

  7.  Aluminum and Alzheimer’s

 Aluminum is one of the most abundant metals on the planet.  It is not strictly a heavy metal but placed in that category.  Forty years ago researchers found that aluminum injected into the brain of rats triggered the same changes bio-chemically found in Alzheimer’s disease.   The problem is that aluminum is found in many different products (creams, deodorants, shampoo’s, drugs), foods (baking soda, baby formula, processed and baked goods, antacids, supplements) and even in pots (pans, aluminum foil, pie plates, municipal water supplies).  The body can detox a small amount of aluminum but large amounts can collect in the body.  “A study conducted by the University of Cincinnati Medical Center indicated that if tomatoes are cooked in an aluminum container, the aluminum content per serving increases by two to four milligrams.”      

“Aluminum can cross the blood-brain barrier and cause nerve cell death.  Once aluminum enters into the brain, it promotes inflammation by causing the formation of brain-damaging free radicals   and induces numerous toxic reactions, including the disruption of calcium control.   There are abnormally high concentrations of the metal aluminum in the brains of people diagnosed with Alzheimer’s.  Some studies indicate that the brains of Alzheimer’s patients contain thirty times the levels of aluminum to their healthy counterparts.”   

“There is still debate as to whether aluminum causes aluminum causes Alzheimer’s, or if there accumulation of aluminum is the result of the disease, but it is known that aluminum is so toxic to the brain that it interrupts over fifty brain chemical reactions, and its relationship to Alzheimer’s is undeniable.  Not only has aluminum been shown to have ties to Alzheimer’s, but also to the increasing incidence of Parkinson’s disease.”         

  8.  Parkinson’s, Autism and Pesticide Usage

 “More then 1.2 billion pounds of pesticides are used in the United States alone. That equates to three pounds of pesticides and herbicides  applied each year for every man, woman, and child in the United States.  The World Health Organization estimates that one-half of the ground and well water in the United States is contaminated with pesticides.”    

 “The University of Rochester School of Medicine and Dentistry conducted a study of a common herbicide, parquet, and a common fungicide, maneb.  Mice that were subjected to these chemicals developed the same pattern of brain damage seen in Parkinson’s disease.  Pesticides and herbicides are increasingly linked to other brain and neurological disorders, as well as heart, lung, kidney, and adrenal gland diseases.”  

 In a study in the International Journal of Epidemiology it “analyzed data concerning pesticide use in California counties and found an increasing mortality rate from Parkinson’s disease in those counties using agricultural pesticides.  The same study found that California’s use of about 250 million pounds of pesticides annually accounts for one-quarter of all pesticides used in the United States.” 

 “Fungicides deserve special mention because we know already that they can cause Parkinson’s in farmers.  In the small farming community of Fairfield, Montana, for example, because of pesticide exposure, the rate of Parkinson’s in older inhabitants is one in every 60 people, compared with the national average of one in about 272, depending on whose figures you take.  In a recent representative study, Parkinson’s in farmers was linked directly to pesticide exposure, with fungicides being the most likely cause.”

 Michelle Cook, ND author of The Brain Wash notes: “Scientists still don’t know what causes the nerve cells to deteriorate, resulting in low dopamine levels in patients with Parkinson’s.  However, the incidence of Parkinson’s in the United States has risen tenfold since the 1970’s.  This sharp rise may indicate that the disease is severely influenced by environmental factors, since the release of many industrial toxins has also risen drastically over the time period.”

 According to Doris J. Rapp, MD, author of Our Toxic World: A Wake Up Call, pesticides, and other chemicals found in human tissue, have been found to alter: ‘the brain and nervous system causing headaches, difficulty thinking or remembering, inexplicable emotional ups and downs, inconsolable depression, irritability, moodiness, aggression, hyperactivity or extreme fatigue... [pesticides also affect] the muscular system causing twitches, tics, muscle pains or weakness, in time possibly leading to fibromyalgia, multiple sclerosis, amyotrophic lateral sclerosis or Parkinson’s disease.” Dr. Rapp also cites research in the same book linking pesticide exposure to multiple sclerosis.”   

 “According to the National Coalition Against the Misuse of Pesticides, studies link pesticide use to increased rates of many diseases among children, including brain cancer.   The National Environmental Trust, Physicians for Social Responsibility, and the Learning Disabilities Association released a joint report in 2000 outlining that US industry releases annually about twenty-four billion pounds of toxic substances believed to cause developmental and neurological problems in children.” 

 “Organophosphates are the most widely used type of pesticides.  At least forty different types are in use in homes, gardens, agriculture, and veterinary practice.  Organophosphates were originally developed by Nazi chemists during World War II as a chemical weapon nerve agent.  Once the war was over, industry found a new use for these nerve agents, in the form of pesticides for lawn ‘care’.  The US Department of Defense (DOD) published a 1.5 million dollar study in the journal Nature Genetics connecting neurological disorders like attention deficit and hyperactivity disorder (ADHA) and Parkinson’s disease with organophosphates.”   

 “According to research compiled by the United States Drug Administration (USDA) today’s apple contains residue of eleven different neurotoxins – azinphos, methyl choripyrifos, diazinon, dimethoate, ethion, omthoate, parathion, parathion methyl, phosalone, and phosment – and the USDA was testing for only one category of chemicals known as organophospate insecticides.  That doesn’t sound to appetizing does it?  The average apple is sprayed with pesticides seventeen times before it is harvested.”    

 In the book The Brain Gate, Robert Hatherill, PhD explains: “Researchers have struggled for more than a century to figure out what causes Parkinson’s disease.  Until about twenty years ago, our understanding of its causes remained murky; there were few clear clues: no single entity – infection, stress, genetics, or age – seemed to account for the tremors and gradual paralysis of Parkinson’s that afflict over 1.2 million in the United States alone. 

 Then, in 1982, a series of bizarre events occurred.  Since the disease usually occurs in older people in the sixth decade of life, doctors found it strange that young drug users started turning up at hospitals showing signs of Parkinson’s disease.  Scientists found a toxic contaminant present in the synthetic street heroin being used that caused this strange outbreak of Parkinson’s and solved the mystery.  ‘Foreign’ chemicals such as pesticides were actually causing Parkinson’s disease.  An alarming study published in the Journal of the American Medical Association claimed that environmental chemicals cause the majority of Parkinson’s disease.  Other published studies indicated the same troubling connection.  While most scientists don’t accept it, Parkinson’s disease has become the first documented brain ailment of the industrial revolution.  Pollutants that taint our food supply may foster new generations of brain illnesses.”  

Elsewhere Dr. Hatherill notes: “Studies have shown a correlation between incidences of Parkinson’s disease and industrialization, pesticide exposure, and consumption of water from wells.  Heavy metals, such as iron, mercury, manganese, and aluminum – all byproducts of industry – have been shown to increase the risk of Parkinson’s.  These studies support efforts to address environmental causes to reduce the incidence of Parkinson’s. 

 The higher incidence of Parkinson’s in rural farming areas and areas that get most of their water supply from wells correlates with the increased use of pesticides in these areas.  Other studies showing the agricultural influences on Parkinson’s have been conducted in the United States and Canada.  One agricultural area south of Montreal uses pesticides intensely, sells more L-dopa (used to treat Parkinson’s), and has a higher mortality rate from Parkinson’s disease than other metropolitan locations.”   

  9.  Autism, Violent Criminals and Lead

 Violent or compulsive behavior is common in autism and in some criminals.  
“Lead crosses the blood-brain barrier and can cause senile dementia and Alzheimer’s and learning disabilities and such as attention deficit disorder and aggressive behaviors.  Significant research shows that lead poisoning affects the pre-frontal cortex of the brain, the part that governs impulse behavior, and may cause someone to react violently if disrupted.    

 Lead blocks the formation of hormones like dopamine and serotonin.  Mental functions such as impulse control and managing violent behaviors depend on adequate production of both of these hormones.  At least seven studies have shown that violent criminals have elevated levels of lead, cadmium, manganese, mercury, and other metals compared with prisoners who are not violent.  Lead is also linked with progressive mental decline.”     

 Lead intake can come from many different sources such as: lead paint prior to 1978; lead pipes or connectors from the water main; copper pipe with lead solder; storing foods in ceramic dishes containing lead vehicle emissions; processed chocolate may be contaminated with lead; canned foods; cigarette smoke; leaded candle wicks.  There are laboratory tests that a doctor can do to detect heavy metal toxicity levels, such as lead.  

 “According to the United States Environmental Protection Agency (EPA), approximately twenty percent of public water systems, serving thirty-two million people, were found to have lead levels exceeding their safety standard of fifteen parts per billion.”   “Rice and vegetables cooked in contaminated water have been shown to absorb eighty percent of the lead.”  

 In a study in the Journal of the American Medical Association, “three Florida researchers analyzed the lead content in twenty-one calcium supplements, available without a prescription and popularly used, and found that eight had measurable lead content ranging from 1.74 milligrams to 3.43 milligrams in a fifteen hundred milligram dose.  Fifteen hundred milligrams of calcium is the daily-recommended dose for people suffering from osteoporosis.”  

  10.  Mercury in Alzheimer’s and Autism

 The heavy metal mercury can gain access to the brain and can be very damaging to nerve and brain cells.  Drs. Mercola and Klinghardt state: “Mercury exposure and toxicity is a prevalent and significant public health threat.”   Mercury is a well established neurotoxin, which has been connected with brain diseases like Alzheimer’s.   Research shows that people with Alzheimer’s disease often have blood levels of mercury up to three times higher than people who are not suffering from the disease.”     

“Mercury and lead are the two main heavy metals that are believed to be linked to autism.  A recent US Food and Drug Administration statement concluded that children are exposed to unsafe levels of mercury through vaccines containing thimerosal, which is fifty times more toxic then plain mercury.”

 In his book, The Better Brain Book, Dr. Perlmutter states that “mercury does its dirty work by promoting free radical production and inflammation; this is the same process that causes normal brain degeneration, but mercury does it much faster.” 
“This is especially true in infants.  Because they are unable to excrete mercury, it accumulates in the brain cells, nerves, gut, and liver, and can cause the symptoms of poisoning.  Numerous studies demonstrate that once mercury makes its way into the central nervous system (CNS), it causes psychological, neurological, and immunological problems in humans.”   

 “Some experts believe mercury exposure may trigger autism in children.  Dr. Perlmutter indicates that each year in the United States as many as three hundred thousands babies are at risk of brain damage from mercury exposure in the womb.  The Centers for Disease Control and Prevention (CDC) released a study indicating that five percent of all American women of childbearing age are believed to have mercury levels in their blood in excess of the EPA’s safety threshold.”  

 Mercury is found in many if not most vaccines, it is used as a preservative called thimerosal in these vaccines.  “About 80% of flu vaccines contain as much as twenty-five micrograms of mercury per dose.  The Environmental Protection Agency’s safe limit for mercury exposure is 0.1 micrograms per kilogram, so only a 550-pound person could receive a flu vaccine and fall within the EPA’s safe exposure limits for mercury.”   

 “The Centers for Disease Control and Prevention recommended in 2004 that infants and pregnant women should be vaccinated with the flu shot.  Yet, when a pregnant woman is vaccinated with the flu shot, her unborn child receives several hundred times more mercury than the US federal agencies claim is safe for adults.”  
According to Mercola and Klinghardt, in most children the largest source of mercury is that received from immunizations or that transferred to them in utero from their mother.”     

 “Dr. Ayoub indicates that the evidence is clear: mercury, particularly from childhood vaccinations, is playing a large role in the incidence of autism.  In the article, ‘Calculate Your Child’s Risk of Mercy Poisoning from Vaccines,’ he states that mercury is ‘directly linked to the development of autism spectrum disorders and is significantly toxic to the gastrointestinal, immunological, metabolic, and neurobiological system in children.”    

 Three primary sources of mercury are: Dental fillings, fish and immunizations.  Mercury that gets into the air through industry it falls into the oceans, lakes and streams where bacteria break it down into methyl mercury, which is highly toxic.  This can contaminate water or fish.  Some fish that might have it from their eating habits are: shark, swordfish, halibut, king mackerel, white albacore tuna (canned and fresh), tilefish, and farmed salmon.  “As a result, the Food and Drug Administration (FDA) issued a warning advising pregnant women not to eat the fish with the highest levels of mercury because of the potential harm to their fetuses.”   

 The worst place for mercury intake into the body is in the fillings.  Silver fillings also called “amalgams” are made up of fifty percent mercury, thirty-five percent silver, nine percent tin, six percent copper, and a trace of zinc.  Today it is illegal for dentists to use these mercury fillings in the U.S. but for decades dentists used it as the standard. 

 In the Journal of Nutritional and Environmental Medicine, “Dr. Mercola and Dr. Klinghardt state that people with amalgam fillings exceed all occupational exposure allowances of mercury in all European and North American countries.  Adults with four or more amalgams run a significant health risk from the amalgam, while in children, as few as two amalgams will contribute to health problems.  According to Mercola and Klinghardt, a single dental amalgam with a surface area of 0.4 square centimeters is estimated to release up to fifteen micrograms of mercury per day, primarily through mechanical wear and evaporation.    

The average person with four amalgam fillings will absorb up to 120 micrograms of mercury per day, just from their fillings.  Compare that with the daily estimates of mercury absorption from fish and seafood, which is 2.3 micrograms, and from all other foods, air, and water is 0.3 micrograms per day.”  

 Some countries (Denmark, Sweden, Germany) have started to restrict the use of mercury fillings and an advocacy group, Citizens for Mercury Relief started an international petition, Ban Mercury in Teeth Everywhere (BITE).  “Approximately eighty percent of American adults have mercury amalgams in their teeth.  Numerous studies demonstrate that amalgam fillings are linked with many diseases, including Alzheimer’s, autoimmune disorders, kidney dysfunctions, infertility, polycystic ovary syndrome, neurotransmitter imbalances, food allergies, multiple sclerosis, thyroid problems, and impaired immune system.”    “The Environmental Protection Agency and the United States military has declared the amalgams removed from teeth are considered toxic waste.”    

 Dr. Michelle Cook points out: “Both methyl-mercury and Mercury vapours from dental amalgams have been proven to find their way into the brain.  Methyl-mercury can bind to an amino acid from protein to create a complex that resembles another amino acid, thereby tricking the brain.  Once mercury finds its way into the brain, numerous toxic processes take place, including the depletion of essential antioxidants that protect the brain, subsequent stress on the brain, and the blocked formation of an important brain messenger called ‘acetylcholine.’  Acetylcholine transmits messages that regulate nerve-muscle activity and memory through the brain and nervous system.”  

 The problem with removing dental mercury fillings is that a highly skilled dentist with specialized training is needed and then working with a health practitioner skilled in detoxification and mercury detoxification is best. 

11.  Milk Aids Heavy Metal Intake 

 “Studies show that milk consumption increases lead and cadmium absorption.  The main protein in milk, casein, has been shown to increase lead levels in the brains, liver, and kidneys of animals.  Researchers have not determined why this happens, but it is possible that heavy metals piggyback on the amino acids in milk to get access to the brain.  Milk fat also increases uptake of lead and other environmental pollutants.”   

 There are several factors that influence Parkinson’s and Alzeheimer’s by drinking milk.  Milk and dairy prodicts are some of the worst foods that people with neurological diseses can eat and drink. 
 See the section on “No Milk or Dairy” for a complete rundown on this topic.

  12.  Heavy Metal Exposure and PD

 Let’s briefly look at some of the evidence for heavy metals in the brain.  The evidence cited below plus related elsewhere shows that it is a major problem.  The question that needs to be asked;  Why are doctors not doing detoxification methods like Chelation therapy, or nutrient therapy or fasting for people with heavy metals?  

  Answer: First, the pharmaceutical companies do not want to use these methods since they do not make any money on them!  Remember the pharmaceutical companies own the major health insurance companies, thus control the board of directors of these insurance companies.  Second Medical Doctors don’t make any money recommending therapy to deal with heavy metals because they either don’t make any money on it or don’t know how.  Third the scientific community sees this as a secondary problem and not a major problem.  Yet a person will never be totally “healed” meaning neurorestoration of Parkinson’s (or Alzeheimer’s) unless they get these heavy metals out of their brains! 

 Secondly there are good therapies for detoxification that can be bought at the local health food store or bought online.  There are many different cleanse types of programs such as Renew Life Cleanses, www.renewlife.com  

Some journal evidence for heavy metal toxicity:
 “Parkinson’s disease (PD) mortality rates in Michigan counties for 1986-1988 were calculated with respect to potential heavy metal exposure (iron, zinc, copper, mercury, magnesium, and manganese) from industry based on recent census data. … These ecologic findings suggest a geographic association between PD mortality and the industrial use of heavy metals.”    (Mov Disord. 1993)

 “Recent studies have proposed a role for diet in Parkinson's disease (PD).  PD is characterized by a high deposition of iron and a low concentration of ferritin in the substantia nigra. … CONCLUSION: Dietary iron intake after caloric adjustment was not associated with an increased risk of PD.  However, the previously described association between animal fat intake and PD was modified by iron level stores as measured by transferrin saturation. These observations suggest that dietary fat and a systemic defect in iron metabolism may act synergistically in the process of lipid peroxidation in PD.”    (Mov Disord., 1998)

 “BACKGROUND: Dietary influences on oxidative stress have been thought to play important role in the etiology of PD.  OBJECTIVE: To examine associations of PD with dietary nutrients, including minerals, vitamins, and fats. … CONCLUSION: A high intake of iron, especially in combination with high manganese intake, may be related to risk for PD.”  (Neurology. 2003 Jun 10;60(11):1761-6)

 “Iron deficient and manganese supplemented diets alter metals and transporters in the developing rat brain.  Manganese (Mn) neurotoxicity in adults can result in psychological and neurological disturbances similar to Parkinson's disease, including extrapyramidal motor system defects and altered behaviors.  …  also had increased brain levels of several other essential metals including Mn, chromium, zinc, cobalt, aluminum, molybdenum, and vanadium.  Concurrent with altered concentrations of metals in the brain…”    (Toxicol Sci. 2007)

 “Dietary chelators as antioxidant enzyme mimetics: implications for dietary intervention in neurodegenerative diseases.  Following recent reviews on the role of metal ions in oxidative stress and neurodegenerative diseases, this article reports advances in the study of dietary components for the control of these conditions.  Poor metal ion homeostasis is credited with pathological roles in the progression of a number of disorders including Alzheimer's disease, Parkinson's disease and multiple sclerosis.”   (Behav Pharmacol. 2006)

 “Metals in our minds: therapeutic implications for neurodegenerative disorders.
BACKGROUND: Abnormal interactions of copper or iron in the brain with metal-binding proteins (such as amyloid-beta peptide [Abeta] or neuromelanin) that lead to oxidative stress have emerged as important potential mechanisms in brain ageing and neurodegenerative disorders.”   (Lancet Neurol., 2004)

 “Excessive iron accumulation in the brain: a possible potential risk of neurodegeneration in Parkinson's disease.  Excessive iron accumulation in the brain, however, is a potential risk for neuronal damage, which may promote by triggering factor(s). This supports the hypothesis that excessive cerebral iron may contribute to the aetiology of Parkinson’s disease (PD).”   
   (J Neural Transm., 1997)  

13.  Fragrance and Brain Damage

 It would be best for those with brain diseases like Parkinson’s, Alzheimer’s, Autism and others to avoid the use or being around fragrances, since some of these many different fragrances such as perfumes contain neurotoxins.  “An article appeared in The Townsend Letter for Doctors and Patients indicates that ‘perfumes contain neurotoxins, which have a causal link to central nervous system disorders, headaches, confusion, dizziness, short-term memory loss, anxiety, depression, disorientation, and mood swings.’  The author of the article explains that fragrance inhalation through the nose goes directly to the brain where it can have neurological effects.”   

 Some of the common fragrance ingredients that have toxic effects include: Acetaldehyde, Acetone, Acetonitrile, Benzyl Alcohol, Benzyl Chloride, Dimenthyl Sulphate, Ethanol, Linalool, Methylene Chloride, Musk Ambrettle.  Some of the toxic effects include: central nervous system effects, dizziness, nausea, drowsiness, loss of coordination, tremors, weakness, headaches, numbness, irritability, fatigue, muscle weakness, a suspected carcinogen, studies of animals show that it crosses the placenta to the fetus.

 Michelle Cook, DNM notes: “The use of common soaps, shampoos, hairspray, and deodorants can have a negative impact on your brain and nervous system health.  Most popular brands of cosmetics are loaded with artificial colors, synthetic fragrances, petroleum products, emulsifiers, preservatives, and solvents.  Over 850 toxic chemicals are available for use in makeup.  Some of these ingredients are proven carcinogens – they are linked to causing cancer.  Others have damaging effects on the nervous system.”

 Fabric softeners and dryer sheets are full of toxic chemicals that have been known to damage the brain and nervous system.”   Some of the main ingredients found in softeners and dryer sheets include: Alpha-Terpineol, Benzyl Alcohol, Camphor, Chloroform, Ethyl Acetate, Linalool, and Pentane. 

 Before moving on let us briefly review two cases of fasting that gives solid evidence that fasting can be used to treat Parkinson’s and other brain diseases.  Herbert Shelton his book; Fasting for the Health of It  presents 100 case studies, one of them on Parkinson’s.  These were cited earlier but are important to review here. 

14.  Parkinson’s Linked to Pesticides

 On Dr. David Perlmutter MD, blog under Parkinson’s section (April 21, 2009, February 27, 2009) Dr. Perlmutter comments: This supports what we wrote in the Better Brain Book 5 years ago.  The first write up is from the paper the Los AngelesTimes.com:
 “UCLA researchers have provided strong new evidence linking at least some cases of Parkinson’s disease to exposure to pesticides.  Researchers have suspected for some time that pesticides may cause the neurodegenerative disorder, and experiments in animals have shown that the chemicals, particularly the fungicide maneb and the herbicide paraquat, can cause Parkinson-like symptoms in animals.  But proving it in humans has been difficult because of problems in assessing exposure to the agents.
 Parkinson’s is a disorder of the central nervous system that often impairs the sufferer’s motor skills, speech and other functions.  It is not fatal of itself, but complications often are.  The disease has been recognized since the Middle Ages but became more prevalent in the 20th century.  As many as 180 of every 100,000 Americans develop it.
 To explore a potential connection to pesticides, epidemiologist Beate Ritz of UCLA and her graduate student Sadie Costello, now at UC Berkeley, studied public records of pesticide applications in California’s Central Valley from 1974 to 1999.  Every application of pesticides to crops must be registered with the state.  Working with Myles Cockburn of USC, they developed a tool to estimate pesticide exposure in areas immediately adjacent to the fields.  They then identified 368 longtime residents who lived within 500 yards of fields where the chemicals had been sprayed and compared them to 341 carefully matched controls who did not live near the fields.
 They reported in the current issue of the American Journal of Epidemiology that people who lived next to fields where maneb or paraquat had been sprayed were, on average, about 75% more likely to develop the disease. But those who developed the early-onset form of the disease — contracting it before the age of 60 — had double the risk of contracting it if they were exposed to either maneb or paraquat alone and four times the risk if they were exposed to both. In most cases, the exposure occurred years before the onset of the disease. Exposure to other pesticides did not appreciably alter the risk.
 “The results confirmed two previous observations from animal studies,” Ritz said. “One, that exposure to multiple chemicals may increase the effect of each chemical.  That’s important, since humans are often exposed to more than one pesticide in the environment.  And second, that the timing of the exposure is also important.”

 Another study that confirms the Parkinson’s-pesticides link: from reuters.com 
 NEW YORK (Reuters Health) - Results of a family-based, “case-control” study support a relationship between exposure to pesticides and the development of Parkinson’s disease (PD).
Prior studies have shown that people with Parkinson’s disease are over twice as likely to report being exposed to pesticides as people without the disease, but few studies have looked at this association in people from the same family or have assessed associations between specific classes of pesticides and Parkinson’s disease.
 In their study of 319 Parkinson’s patients and more than 200 unaffected relatives, Dr. Dana Hancock from Duke University, Durham, North Carolina and colleagues found that the Parkinson’s patients were 61 percent more likely to report direct pesticide application than were healthy relatives.
 Both insecticides and herbicides — most notably organochlorines, organophosphorus compounds, chlorophenoxy acids/esters, and botanicals — significantly increased the risk of Parkinson’s disease, the researchers report in the online journal BioMedCentral (BMC) Neurology.   “Further investigation of these specific pesticides and others may lead to identification of pertinent biological pathways influencing Parkinson’s disease development,” the investigators suggest.
 It’s also worth noting, they say, that “the strongest associations between Parkinson’s disease and pesticides were obtained in families with no history of Parkinson’s.  “This finding suggests that sporadic Parkinson’s cases may be particularly vulnerable to the toxic effects of pesticides, but the possibility of pesticides influencing risk of Parkinson’s in individuals from families with a history of PD cannot be ruled out.”    Source: BioMedCentral-Neurology 2008  

  15.  Pesticides, Xenobiotics and Fasting

 Before you go nuts from reading all that can be bad for you and eventually there is little to nothing left to use for foods or personal care products or household utensils,
There is body’s detoxification system called the Xeonobiotics system, which is a chemical detox system in the body, but it is limited and can only handle small amounts of detoxification.  It will become overloaded with the vast amounts of pollutants that enter the body and these get stored in the body, later causing problems. 

 A raw vegan diet is a detox diet because of the high water content in the produce and the high antioxidants in the fruits and vegetables.  A raw vegan diet will greatly help in the process of detoxification.  A seven day or longer, juice or water fast is one of the best types of detox methods.  A seven day fast should be done at least twice a year to really be effective.  There are many other types of detox methods on the market, some are very good, some O.K., some I don’t know!  But there is hope!     

 David Perlmutter, M.D. writes about Parkinson’s disease in the Physicians Committee for Responsible Medicine website:  “Dr. Manfred Gerlach published research identifying N-methyl-(R)-salsolinol as a possible endogenous MPTP-like neuro-toxin.   The possibility that xenobiotics may act in a fashion similar to MPTP, coupled with the obvious link of Parkinson’s disease risk with pesticide exposure, has encouraged research specifically focused on the role of xenobiotics as toxic agents with respect to mitochondrial function. In a study reported by Flemming et al., Dieldrin, a lipid-soluble long-lasting mitochondrial toxic pesticide, was found in six of twenty brains of Parkinson’s patients and in none of controls.

 But what appears as perhaps an obvious question with respect to the increased risk of Parkinson’s in individuals exposed to pesticides is why some of those exposed will manifest the disease while most will not.  Could some individuals manifest dysfunction of xenobiotic metabolism to the extent that toxic metabolites are not cleared appropriately and thus remain within the body, ultimately inflicting damage on delicate neuronal homeostatic mechanisms? The answer to this question has perhaps best been answered by Steventon and others who have demonstrated significant abnormalities of xenobiotic metabolism in Alzheimer’s disease, Parkinson’s disease, motor neuron disease, and even rheumatoid arthritis.     The specific abnormalities of detoxification described by these authors involve decreased activity of phase II sulfation. Phase I abnormalities including the P450 enzymes IID6 and cysteine dioxygenase have also been described.   Identification of “at risk” individuals, i.e., those individuals with inherited hepatic detoxification flaws, may allow the development of preventive strategies to reduce the likelihood of disease manifestation. Specific evaluation of hepatic detoxification pathways is now widely available.” 

 These last two paragraphs may seem a bit technical but they are infact very important.  The xenobiotic system is a chemical system of removal of toxins poisons.  If the xenobiotic system is overloaded or not working properly, fasting will be able to help put it back in working order and help detox the body and the brain.  Remember fasting does two main things it catabolizes and it reorganizes the biochemistry, in this case the chemical xenobiotic system.  This is probably why Parkinson’s patients are recovering after 3 or 4 long fasts, the pesticides and their residues are being eliminated and the messed up bio-chemistry is being restored.  This allows for neurosynthesis, nuroprotection and neuroregeneration to occur.  

 In the US some pesticides are banned but still end up being shown in human tissues.  Many of these chemicals have long lasting effects.  Unfortunately, most fruits, vegetables and grains sprayed with these banned pesticides in other countries are allowed to be sold in the U.S.   

  16.  Vaccines: Autism, PD and Alzheimers

 Do these three brain diseases have anything to do with vaccines?  “According to the medical director, Dr. Mayer Eisenstein, Homefirst [The Homefirst Health Services in Chicago]  has delivered more than fifteen thousand babies and cared for thirty-five thousand children since the health centre’s inception in 1973.  During that time, he claims that the facility has not seen a single case of autism in thousands of children who have never been vaccinated.”   Dr. Eisentein is author of the book, Don’t Vaccinate Before You Educate!, and feels that they have enough samples to be statistically relevant.  The few autistic children that Homefirst sees were vaccinated prior to becoming patients. 

 “Pediatrician Dr. Jeff Bradstreet also cited in the Homefirst article, stated there is virtually no autism in home-schooling families who decline to vaccinate for religious reasons.  There is also anecdotal evidence that the Amish, who are not vaccinated for religious reasons, are virtually untouched by autism.”   

 Dr. Michelle Cook in her book, The BrainWash, notes that: “Health authorities, which seem to be the biggest vaccine pushers, claim there is no link between autism and vaccines.  And a recent study suggested they were right.  The study’s authors even went as far as to state their independence from any vaccine manufacturers.  Yet, the study was funded by a non-profit group whose members include numerous big name pharmaceutical companies.  Independent, hun?” 

 Do vaccinations with mercy or other heavy metals have a direct cause-effect relationship with Parkinson’s and Alzheimer’s is a debated question.  Some vaccinations do not seem to have a bad effect for PD and Alzheimer’s.  In a journal study, “Past exposure to vaccines and subsequent risk of Alzheimer’s disease” (2001)   they concluded: “Past exposure to vaccines against diphtheria or tetanus, poliomyelitis and influenza may protect against subsequent development of Alzheimer’s disease.”  They also note that, “Furthermore, changes to the immune system have been implicated in age-related conditions such as Alzheimer’s disease.”  What these changes are is still debated.    

 “In 2005, the global vaccine market was estimated at 5.8 billion dollars.  IMS Health, a company that tracks the pharmaceutical industry’s sales, indicates vaccine sales are estimated to increase by twenty percent per year over the next five years.”    


----------------------------


E.  Raw Vegan Nutrition for Parkinson’s and Alzheimer’s

 1. Raw Vegan Nutrition Evidence
     
 There is a major study done in China, “The prevalence of PD in a nutritionally
deficient rural population in China.”  Out of a large population (16,488) being studied they found 2,819 possible PD people and ended up with 617 PD patients at various stages.  Their neurologists found that The diagnoses given to the remaining 617 patients (Table 2) were 86 definite PD (41 men and 45 women), 203 probable PD (106 men and 97 women), and 175 possible PD (64 men and 111women), 139 essential tremor (58 men and 81 women), 12 vascular Parkinsonism (six men and six women), and two drug-induced Parkinsonism (one man and one woman).  They found a positive connection between diet and PD.  Many if not most of the people in China eat a primarily plant based diet.  See the book, The China Study, by Colin Campbell, PhD for a detailed scientific account of plant-based nutrition in China. 

 Is there any evidence that a raw vegan diet can help Parkinsons? 
 Yes, I e-mailed the second in command, Olin, whom I’ve met, at the Halleluiah Acres web site (NC) and asked him if they had any success with Parkinson’s patients on their diet.  He replied that Parkinson’s is a difficult disease to cure but they have had a few successes.  One pastor who had PD was brought into complete remission and four others into partial remission on their diet.  He said he could not give me their contact information for confidentiality reasons in their bylaws. 

 So I was not able to follow up and find out more details about how long they were on the diet, did they fast, what stage were they in, in their PD.  But the important thing is that all five were helped and one claimed to be totally healed.  This is an excellent sign, that a raw vegan diet like the Halleluiah diet has had great success.  The diet in this book, Six Sigma is based on the Alleluia diet and the Alleluia diet is very similar to the Halleluiah diet.  Six Sigma nutrition is therapeutic nutrition and thus more advanced especially for people with degenerative diseases.     

 Now the Halleluiah diet does not deal with therapeutic fasting/detox nor do they deal with giving nutrients for Parkinson’s or other diseases.  They do have a few products they promote, Barley Max (barley and alfalfa) which is an excellent green food.  If those PD people had used detoxification methods, fasting and nutrients targeted towards their disease they probably would have all had greater success.

 If the various raw vegan diets and uncook books are compared side by side they are basicly all very similar and identical on most key points.  Some of the raw vegan diet approaches recommended or written about include:
1.  The Gerson Diet 
2. The Hippocrates Diet 
3.  Rainbow Green Diet 
4.  The pH Miracle Diet 
5.  The Sunfood Diet 
6.  The Raw Food Revolution Diet 
7.  The Raw Family Diet 
8.  The Alleluia Diet 
9.  The Halleluiah Diet 
10.  The Natural Hygiene Diet 
11.  The Six Sigma Nutrition
12.  Other Raw Vegan Diets (mentioned in the end).  

 In The Better Brain Book, David Perlmutter, MD a neurologists states: “I am often asked what I think is the single most important thing you can do to keep your brain functioning at its peak and prevent brain aging.  The answer is easy.  If you want to perform at the highest levels and maintain a lifetime of optimal brain health, you must be vigilant about what you put on your plate.  It’s as simple as that.  Nutrition is the most important tool for staying mentally and physically fit, and it is by far the most underutilized tool.

 From the perspective of a neurologists, the standard American diet is a nightmare.  It is loaded with poor-quality fat that can make your brain cells sluggish but is scare in healthy fat that can keep your brain cells flexible and “smart.”  It is packed with highly processed, nutrient-deficient food that is laden with sugar and chemical additives that practically invite free radicals and inflammation to invade your brain.  If I were to design a diet with the sole purpose of creating an epidemic of poor brain function, accelerated brain aging, mood disorders, and other neurological problems, it would be the one that most Americans are already following.”  

 Since this book is written for clinical nutritional reasons, the Six Sigma Nutrition approach is the one that is primarily used throughout this book.  This protocol for Parkinson’s is based primarily on the raw vegan diet.  The Alleluia diet and Six Sigma diet are the primarily diets emphasized, but several other related diets are also emphasized, which are also raw vegan.  For a complete explanation of the Alleluia diet, get the book, Planet Alleluia Nutrition, or for the Six Sigma Diet get the book: Six Sigma Nutrition.  These diets are basically identical except that the Alleluia diet is geared towards the general public and the Six Sigma diet is written towards the medical community.  The Alleluia Nutrition is about the body, soul and spirit, whereas the Six Sigma Nutrition is about the body (and psychology a little) as viewed through the eyes of the medical establishment.  It is written with medical doctors, nurses and nutritionists in mind.
 
 Thus there are three types of Raw Vegan diets or Six Sigma Nutrition, all three are 80/20 in orientation but 100% raw is an option. 
1.  Six Sigma Nutrition Healing Diet
 It is an 85 to 100% raw vegan, no salt and very little condiments or sweets; a very strict  raw diet with no cheating if you are seeking healing.  
2. Six Sigma Nutrition Cuisine diet 
It is an 80/20 to 100% raw vegan diet with use of condiments and spices; a loose raw vegan diet with limited cooked products and other processed foods.
3.  Six Sigma Nutrition Transitional diet
 It is a 50/50 to 80/20 vegetarian diet, limited use of range free egg products or other selected animal products (not more then 3 times a week).  As a transitional diet, it is meant to transition off of animal products. 

 This book on Parkinson’s utilizes the Six Sigma Nutrition Healing diet orientation which is stricter and is a no salt diet, with minimal spices and fats, 100% raw vegan or close to it.  These Cuisine diets are a gourmet diet that uses different types of salts and a lot of nuts (fats) and other foods that are too rich for the healing diet.   The Transitional diet is for those healthy people who are hesitating, doubting, trying to overcome their addictions, etc.  As a PD patient you do not have time to hesitate, doubt, work through your addictions, you need to jump into the swimming pool with both feet and start swimming!  You do not have time to spend a couple of months in transition; your transition to a raw vegan diet should be less than a month. 

 In theory, the primary methodology of this approach is in one word “Purification” (Alleluia diet) but for a medical technical definition, “Six Sigma nutrition detoxficatoin”.  Purification has a 3,700 year history as found in the Bible.  The reason diet and fasting works is because of the concept of purification.  Purification has physiological implications, psychological implications and spiritual implications.  One needs to purify the body, soul and spirit and purify it repeatedly until the body; soul and spirit are free of the impurities that cause Parkinson’s, Alzheimer’s or other degenerative disease. 

 For raw vegan nutrition the optimization of the body’s parameters is the key methodology (rather then purification which means the same thing).  For instance the body needs to be around 7.4 pH this is the ideal, Six Sigma pH or Purity pH.  For microform/ pathogenic load comparison of foods, the average American meal of animal products contains 750,000,000 - 1,000,000,000 pleomorphic pathogenic microorganisms per meal (US Department of Agriculture) .   The average vegetarian meal consisting of only plant food has less than 500 pleomorphic pathogenic microorganisms per meal.  Obviously the plant-based diets are far healthier, more purified and within Six Sigma limits for perfection.

 Parkinson’s is a disease that exists within the parameters of the body and when these parameters are off they need to be corrected nutritionally.  Biochemical parameters can be very complex.  To help understand these in a simple way, before getting into hard core writings or articles (peer-review journals), some of the basic ones are mentioned below.  Even though there are many, the several basic ones are stated as:

Plant-based Nutrition
  1.  Animal fat intake and animal products needs to be zero in the diet, a vegan diet
  2.  Junk foods needs to be zero, no five whites: sugar, salt, flour, milk, dairy. 
  3.  No grains or beans unless they are soaked and sprouted
  4.  An 80/20 to 100% raw vegan diet is the basic diet

Fasting, Smoothies and Juicing
  5.  Fasting and detox methods, catabolize unwanted cells and normalize cells.
  6.  Smoothies daily are essential, especially green smoothies
  7.  Juicing on a daily basis to avoid dehydration and get nutrients into you

Supplements - Six Sigma rotation methodology 
  8.   A nutritional supplement regime is needed.
  9.   Protein powders
  10. Green powders

Complementary Therapies - that influence physiology
  11.   An exercise and relaxation routine is needed.
  12.   Prayer and Meditation for strengthing hope and reducing stress
  13.   Various other personal therapies, like massage, etc.
  14.   A health group to be socially involved with (preferably plant-based) 

  In this diet we are looking for:
? High liquid intake through juices or water, no dehydration
? High nutrient intake through the raw vegan diet
? pH levels need to be alkaline (7.3 or above) in the intercellular fluids
? Potassium/sodium cellular levels need to be balanced appropriately, low salt
? Nutrient density in the blood needs to be maximized for the immune system
? Oxygen intake needs to be maximized, high oxygen intake is best.

The basic reasons for this diet as for Parkinson’s and Alzheimer’s and other brain diseases:
? Anti-Oxidant
? Anti-Inflammatory
? Anti-Protein aggregation
? Anti-Exictotoxicity
? Mitocondia Protectors
? To support Brain homeostatics
? Neuroprotection leading to neuroplacticity and finally to  neuroregeneration.

 If you do a review of the literature you will find that most of the authors are discussing one or more of these in relation to foods.  They go on to name a few fruits and berries and other foods that have these.  None of them does a diet that incorporates all of these in high dosages of the specific nutrients.  In fact most of these diets, if not all that I have seen written down for Parkinson’s or other brain diseases includes dairy, milk and meat.  Even though there is solid evidence, that can even be found on PubMed, and related journal articles, many nutritionists who are not familiar with plant-based nutrition don’t realize that these animal products are bad for people with Parkinson’s and Alzheimer’s! 

 The vegan diet is noted on PubMed and elsewhere and in this book as showing a positive benefit for long term usage in a diet for Parkinson’s or other neurological diseases like Alzheimer’s, Autism or Multiple Sclerosis. 

 The protein is not an issue and can easily be taken in through protein powders which there are many of them.  The fats needed can easily come through nuts, seeds, oils, sprouts, certain vegetables like avocados and other plant based foods.  A daily vitamin will take care of any B12 or other vitamin issues. 

 The high concentration of raw, unheated nutrients (cooking destroys and denatures many nutrients) is going to come through a diet very high in vegetables and fruits.  You can only eat so much food in one day, to maximize intake of the nutrients to support the basic reasons above is through a raw vegan diet, with juicing and green smoothies!  Your body can only take in so many calories and every calorie needs to count, most will come from fruits and vegetables, nuts, seeds and a little sprouted grains or beans or legunes.

 The raw vegan diet with juices will take care of these automatically.  The reason for the juices is to speed up the process pushing the nutrients quicker and deeper into the cells.  Most people in America eat an acidic diet and degenerative diseases thrive in acidity (pH less than 7.0) when the Normal pH is 7.43 which is alkaline (7.0 is neutral).   Juices and a raw vegan diet changes the intercellular fluids to an alkaline level.  It maximizes nutrient density in the blood and helps to re-establish the potassium/sodium levels.

 In the appendix is a list of various raw food uncook books.  Buy at least three of them, better yet, buy five to seven of them.  Do this within the first week so you can start working with the raw food diets and move to a vegan diet faster. 

 Commercial Sugar and salt should be zero on Six Sigma Nutrition and fat needs to be reduced.  Animal products are thrown out the window; this is a plant-based diet approach.  Across the board all the studies show that a plant-based diet is the key for preventative and healing degenerative diseases like cancer and others. 

 If Parkinson’s has anything to do with genetics will diet have any effect?  Yes nutrition has an effect on genetics.  Jeffery Bland, PhD the founder of Functional Medicine, in his book: Genetic Nutritioneering  he explains how food affects gene expression, he goes into topics like inflammation and how to transform your genetic destiny.  Dr. Bland’s work was influenced by Roger Williams, PhD work and book: Biochemical Individuality the basis for the Genetotrophic Concept.  Getting into this subject is beyond the scope of this book but yes nutrition can and will effect genes in the long term and also Parkinson’s through the genes. 

 Six Sigma is a critical diet, critical of your methods, efforts and results for medical reasons.  Yet diets like the Alleluia Diet is the judgment free diet, which means no critics!  Eating the Alleluia way is eating God’s Way, it is eating in the judgment free zone!  Praise God!  If others do not want to follow God’s Way then let them go their own way.  Life is a choice.

 Now  this doesn’t mean you can go out and eat all the sugar products and animal products you want?  Yes, sure go ahead, that is if you want your chances of surviving to be almost zero!  This is not a judgment but a statement of fact if you follow your flesh and the Standard American Diet, the chances are you will not be a Parkinson’s survivor.  But that is your choice, love is a choice, so choose wisely, your life depends on it!     

      2.  Raw Vegan Green Zone
  
 One of the greatest therapies for Parkinson’s is to enter the Alleluia Green Zone.  On the Living Foods diet, a raw vegan, vegan or possibly even on a vegetarian diet, you eat a lot of produce, especially greens and after a while a person desires greens, salads and vegetables.   For degenerative disease especially Parkinson’s, a person needs to enter into and stay in the, Alleluia Green Zone!

 Thus, the raw vegan diets in Six Sigma Nutrition recommends at least two or three of these every day, to help achieve and remain in the Alleluia Green Zone.  
o a green smoothie
o green superfoods
o a shot of wheat grass 
o a glass or several glasses of green juice
o a large salad with Kale and/or other greens 

 This recommendation is not just from research and experience but from the experience and recommendations of others in the field.  These six suggestions are found in other raw vegan diets such as:
• Raw Family Diet: a large green smoothie daily 
• Hippocrates Diet:  a shot or two of wheat grass daily
• Gerson Diet: several glasses of green juice
• pH miracle Diet: Super Greens every day.
• Rainbow Green Diet: a large salad with Kale and other greens daily
• Raw Revolution Diet emphasizes greens. 
• Alleluia Diet: green smoothies and powders daily
• Hallelujah Diet: daily green superfoods added to the foods 

 Six Sigma Nutrition emphasizes that the use of two or more of these methods above is hopefully, daily.  Then learn to listen to and follow your intuition on this amount and type.  For more information see the section on, The Six Sigma Green Zone.  

 Green smoothies are basically green vegetables and fruits and other stuff.  There are many variations.  A basic one that I use is to start with a banana and water or juice and blend it up, add some lettuce blend it up, add another fruit or vegetable or two blend it up, add some protein powder, flax seed oil and some green powder blend it up, add whatever else I want and blend it up.  It can be a whole meal in one glass!   

 The benefit of green smoothies to PD and Alzheimer’s patients is not just in the extremely healthy mixture just mentioned above, but that it gives a place to add many of your nutrients supplements to in a tasty way.  On this program you will have to take a lot of nutrients, plus flax seed oil (or other oil) plus protein powder.  Throw a lot of the daily nutrients, flax oil and protein powder that you’ll have to take, into the green smoothie and blend it up, then drink it down!  Hmmm that was good! 

 The Parkinson’s and Alzheimer’s patient needs to be adding powdered greens to the smoothie, taking superfoods is very, very important.  The benefits of a lot of greens can not be overly emphasized and the studies confirm this.  When a person with Parkinson’s enters into the Six Sigma Green Zone they will feel better and want to continue in that space.  But at first they may have to go through cleansing and might be sick, on their way to getting into the Zone.  This is normal and somewhat expected as the body slowly detoxes.

Brian Clements, ND in his book: Living Foods for Optimum Health, has some good comments: “You know that all life requires oxygen, but you may not know that the foods we eat can rob that life-giving oxygen from our cells, causing disease and death.  That’s why it’s important to be sure that we select foods that feed, rather then rob, oxygen.  But who can we know which foods give and which foods take oxygen? 

 If you recall your early science lesson about photosynthesis, you’ll remember that all plants, terrestrial and aquatic, absorb water and carbon dioxide and then give off oxygen as a waste product.  That’s why botanical food is composed of oxygen in the molecular structure of its chlorophyll content.  Chlorophyll is the “blood” of a plant.  It is the protein in plant life that gives it its distinctive green or purple color.  When compared to a molecule of hemoglobin (the oxygen carrier in human blood) chlorophyll is almost identical.  Have you ever thought about what happens to that oxygen when we eat those foods in their living state?  It feeds oxygen to our body - the oxygen we need to stay alive and healthy.  Only living foods bring that oxygen into the body. 

 The value of chlorophyll isn’t a new discovery.  In the early part of the twentieth century, chlorophyll was regarded as a top-notch weapon in the arsenal of pharmacopoeia.  Many physicians used it as a treatment for various complaints such as ulcers and skin disease, and as a pain reliever and breath freshener.  One report by Dr. Benjamin Gurskin, then director of experimental pathology at Temple University, was published in the American Journal of Surgery.  Dr. Gurskin discussed more than one thousand cases in which various disorders were treated with chlorophyll.  Commenting on his associates’ experiences with chlorophyll, he wrote, “It is interesting to note that there is not a single case recorded in which either improvement or cure has not taken place.”    Later in 1941, Reader’s Digest published an article called “The Green Magic of Chlorophyll,” which discussed the tremendous potential of chlorophyll as a food and a medicine.     

 In the mid-1940’s, however, the use of chlorophyll as medicine had reached its peak.  Unfortunately, liquid chlorophyll turned out to be highly unstable; it could not be bottled and stored for more than a few hours.  A synthetic chlorophyll extract, which was produced by fermenting fresh chlorophyll and bonding it with certain mineral elements proved to be inconsistent and at times caused negative side effects.  Chlorophyll as a treatment was then abandoned by the medical profession, despite the dramatic effects indicated in various studies.  Chlorophyll and many other natural antiseptics were replaced by faster-acting antibiotics and chemical antiseptics. 

 Today, the importance of chlorophyll is receiving a great deal of renewed interest.  One of chlorophyll’s more important functions in the Hippocrates diet is oxygenation of the bloodstream.  On a high-fat and high-protein diet, our oxygen supply is greatly reduced.  Dr. John Gainer, reporting in the August 1971 issue of Science News, stated that even a moderate increase in blood-plasma protein can reduce oxygen levels of the blood by as much as 60 percent.    I have found that without sufficient oxygen in our blood, we develop symptoms of low energy, and sluggish digestion and metabolism.  These outward signs are harbingers of serious illness to follow. 

 A way to get more oxygen naturally is through a greenhouse.  Have you ever walked through an enclosed greenhouse and taken a deep breath to experience the oxygen in the air?  A lot of plants give off a lot of oxygen which is noticeable whether in a greenhouse or your bedroom.  If you put a lot of big leafy plants in your bedroom or living room they would give off a lot of oxygen and also clean the air in the room.  This higher level of oxygen in the air would increase the oxygen you breath into your body.  This would help to build your immune system and fight the cancer.   

 Another way to get more oxygen into the body is through drinking a lot of freshly made juices.  At the Gerson clinic (San Diego) they emphasis 13 glasses of freshly made raw juice every day, one glass every hour.  Of course there’s several reasons for this with all the nutrients and phytonutrients that are being put into the body through the juice.  But one reason that is often overlooked is the amount of extra oxygen that is taken in.  When juice is freshly made a lot of oxygen ends up being attached to the molecules in the juice which is transported to the cells in the body.   These added oxygen molecules in the cellular structure of the freshly made juice are given off in the body raising the level of oxygen in the body naturally.  This extra oxygen is a major problem for cancer cells and helps to defeat the cancer cells.  

 Whether 13 glasses a day are needed or 6 glasses a day would be enough is up for debate.  But the important thing is that the juice is freshly made.  The longer fresh juice is keep the more it oxidizes and looses its oxygen!   Ideally you should drink the juice right after it is made.  

 Another well known way to get oxygen into the body is to exercise.  There are many types of exercise that can do this, one good one is yoga.  Yoga involves a lot of stretching of the muscles and deep breathing which brings oxygen into those muscles, glands and areas of the body worked on.  But perhaps long walks could also be helpful.  A PD patient needs to take the time to exercise and breath deeply.    
 
 To achieve optimum health as a raw vegan a person needs to get enough greens, the chlorophyll and phyto-nutrients into your body.  And these also help to bring oxygen to the cells  There is a lot evidence for this practice.   The benefits of a lot of greens can not be overly emphasized and the studies confirm this. 

 The Father of Wheatgrass is considered to be, Charles F. Schnabel (1895-1974) who researched and promoted it back in the 1940’s, as noted by Steve Meyerowitz in his book on Wheatgrass Nature’s Finest Medicine.  

 Dr. Ann Wigmore the modern discoverer of wheat grass, invented “nut milks”, dehydrated crackers, “almond loaf” and “live” candy.  Dr. Ann Wigmore discovered the many healing benefits of blending foods, a large part of which consisted of greens.  She observed that eating blended food gave her superior health and cut her hours of sleep down to two hours per night.  

 Ann Wigmore developed wheatgrass therapy and in most holistic clinic and healthfood stores it can be found.  Wheatgrass juice along with raw foods, exercise, meditation and detoxification methods like juice fasting became the key elements in her program.  “The body of the cancer patient must heal itself in the same way any body rebounds from a cut, bruise, or common cold,” says Ann Wigmore, founder of the Hippocrates Health Institute in Boston.  “The body must replace the lost cells with new cancer-free ones.”  

 Wheatgrass juice, it is claimed, helps to detoxify the body, eliminate dead tissue, and nourish the system.  A nutritional program combining wheatgrass and ‘live’ foods (that is uncooked food - with enzymes and nutrients undamaged) is said to create optimal immune functioning, enabling the whole organism to reverse the cancer.  Wheatgrass therapy has brought about striking recoveries from cancer.  Yet many people in the alternative cancer field do not consider it a primary therapy.” 

 Along with wheatgrass therapy a ‘live foods’ diet was used to heal cancer and many other degenerative diseases.  The term ‘live food’ was first applied by a Dr. Kristine Nolfi who healed herself of her malignant, fast growing breast cancer in the 1940’s through a raw food diet.  She later became the chief physician of the Humlegaarden sanatorium in Humlebaek, Denmark.   There she treated patients with cancers of the breast, rectum, intestine, abdomen, stomach, lung and brain and other degenerative diseases.  “Patients suffering from cancer have generally suffered for many years from gastric catarrh and constipation.  Cancer is the final stage in an over-acid and degenerated organism,” wrote Dr. Nolfi.  Her views are echoed today by the wheatgrass therapy movement in the United States.

 Gabriel Cousens, MD writes: “Primitive foods such as spirulina contain the highest food energy, the highest nutrient value, and use up the least amount of the planet’s resources. Spirulina is also a powerful alkalinizing and healing food. It is an excellent support for the healing of hypoglycemia, diabetes, chronic fatigue, anemia, ulcers, and for boosting the immune system. It has been shown to repair free radical damage. Researchers have found it to contain a tumor necrosis factor. The anti-cancer power of spirulina is significant enough that at Harvard Medical School they found extracts of spirulina were extremely effective in treating cancer in hamsters.”

 “A study by Annand (a) and another by Yarushalmy and Hilleboe (b), showed in various countries that the higher the level of vegetable consumption, the lower the level of heart disorders.  Annand found that vegetable protein exerts a powerful protective action against arteriosclerosis in animal experiments.”    AA low fat diet, maintained for a period of up to 3 years, failed to lower either the mortality or morbidity of patients suffering from arteriosclerosis (a) where as after a period of only 4 to 5 weeks a diet high in fresh vegetables caused a significant reduction in this affliction. (b)”

 Viktoras Kulvinsks points out: “In July 1940 the first comprehensive report on the therapeutic use of chlorophyll was published in the American Journal of Surgery.  Under these auspices, and with testimonials by many distinguished doctors, the green pigment was described as an important and effective drug.  Some 1,200 cases ranging from deep internal infections, such as brain ulcer and peritonitis to skin disorders and pyorrhea had been treated and documented; after treating with chlorophyll doctors were able to close their reports with: ‘Discharged as cured.’”    A few are cited below:

 Dr. Burgi and his co-workers used chlorophyll in the treatment of anemia, tuberculosis, cardiac disease, arterioslerosis and mental depression because of its ‘tonic’ effect.      The efficiency of topical application of chlorophyll as a tissue stimulant and healing agent in cases of topic ulcer, varicose ulcers, decubitus ulcers, pilonidal cyst, osteomyelitis and other conditions have been proven by Bowers,    Morgan,   and Boehme.    Furthermore, the doctors at Temple University in Philadelphia discovered  that the green solution seems to thicken and strengthen the cell walls of living animals.

 Drs. F. Paloscia and G. Pollotten  used chlorophyll therapy with some success in the treatment of tuberculous empyema.     Cancer patients seem to have benefited to some degree from chlorophyll therapy, although results are inconclusive.        

 Yoshihide Hagiwara, M.D. and pharmacist, (creator of a Barley grass powder) presented to the 98th Annual Assembly of Pharmaceutical Society of Japan, a paper showing the results of Dr. Hagiwara’s tests on the ability of grass juice to inactivate mutagenic substances found in agricultural chemicals, fertilizers and food additives.  Barley juice extract successfully decomposed the agricultural insecticide Malathion, dropping its concentration down from 100 parts per million (ppm) to 19ppm in two hours.  (And other food additives and preservatives were decomposed.)

 A Dr. Mahnaz Badamchian of the Dept. of Biochemistry and Molecular Biology, George Washing University, Medical Center found that Anti-tumor properties of barley leaf extract (BLE) on human prostrate, breast and melanoma cancer caused the cancer tumor to be significantly reduced.  Badamchian states, this “could provide a novel nutritional approach to the treatment or prevention of cancer and present a potential breakthrough in cancer research.” 

 Other studies showed that Barley grass had an Anti-Inflammatory effect,   eliminates symptoms of Pancreatitis,   and increased Longevity,

 Y Hagiwara and associates, their studies showed that; increased cellular rejuvenation, DNA repair, and anti-aging, by Barley grass occurred, in a report on How Juice of Young Green Barley Plants Can Normalize and Rejuvenate Cells and Tissues.

 A study on wheat grass showed that it caused the inhibition of Carcinogens.  “These results are of interest for two reasons: first, the inhibition of activation of potent carcinogens is quite strong at a reasonably low level of extract and second, the wheat sprout extract is nontoxic even at high levels while most known inhibitors are toxic at medium to high levels.”
                                                           
 In 1980 a newsletter on the research of Dr. Chiu Nan Lai of the University of Texan M. D. Anderson Cancer Research Institute, showed that cancer cells cannot reproduce in the presence of chlorophyll extracted from wheatgrass, alfalfa sprouts and parsley.

 Can there be such a beneficial tonic, completely safe, without side reactions?  Toxicity studies         have shown that chlorophyll is absolutely non-toxic when administered parenterally (intravenous or intramuscular) or by mouth to animal and humans.
                                 Rev. Gastroentology;  American Journal Surgery;  Am. J. Med. Soc.

 Greens such as kale, broccoli, and bok choy are as good as milk in terms of calcium absorbability.         Environmental Nutrition, The American Journal of Clinical Nutrition

One study looking at fiber from fruits and vegetables found that people consuming more than 2 ½ servings of fruit and vegetables daily reduced the risk of colon cancer by 65 percent compared to those who ate less then 1 ½ servings daily.      Journal National Cancer Institute

 This green zone is the basis for much of the success in healing cancer and other degenerative diseases on the Alleluia Diet.  It is this green zone that Dr. Ann Wigmore promoted with her wheat grass and that Dr. Yoshihide Hagiwara promoted with his barley grass.  One person that is not mentioned there or in the Hippocrates Diet is Dr.Yoshihide Hagiwara the creator of Barley Grass.  Reverend Malkamus promoted this product for many years and became a top distributor before he developed his own version of Barley grass called, “Barley Max”.

 Dr. Yoshihide Hagiwara, M.D. (1925 - 2004) was a pharmaceutical scientist who developed the barley juice powder process and created “BarleyGreen”.  Dr. Hagiwara considered Barley grass as the most nutritional of the green grasses. After studying green plants for many years, Dr. Hagiwara observed: “It was clear to me, then, that the leaves of the cereal grasses provide the nearest thing this planet offers to the perfect food.  For reasons of palatability, higher nutrient content, and favorable harvesting features, green barley stands out as the best among these”.   A few of his many accomplishments are the over 200 medications that he patented at his Pharmaceutical company which gave him ill health and he studied herbs and came up with a cure for his problems which lead to the creation of Barley grass powder. 

 His Barley Green product was brought to the U.S. in1980, ten years after introducing it in Japan.  In 1990 he opend a $21 million dollar growing facility in California.  His son, Hideaki Hagiwara, Ph.D. carried on his father’s work at his, Hagiwara Institute of Health.  Numerous scientific studies have been published by this Institute on the healing properties of grasses.  His research on grasses is one of the most extensive to date. 

 “What I am suggesting is that these medical tools have had the unfortunate effect of corrupting attitudes toward health.  This has gone so far, I fear that now many peple believe in medical and technological guarantees of good health, while little by little they give up their personal responsibility for the good health of their bodies.”    Dr. Yoshihide Hagiwara  
 Dr. Hagiwara in Japan, and biologist Dr. Jasuo Hotta, a specialist of gene engineering at the University of California at La Jolla, found that when barley juice was added to damaged cells, the DNA within the cells repaired itself very quickly.  Current theories hold that both cancer and aging result when genes fail to repair themselves. In their experiments, the scientists exposed mouse cells to both radiation and a powerful cancer-causing chemical.  Then they divided the cells into two sets, incubated both, and added the barley juice to only one set.  The “untreated” cells fared poorly; many died and others began a slow self-repair process.  But the cells treated with the barley juice recovered at an accelerated rate -- twice as fast as normal. When the Doctors added barley juice to the mouse cells before subjecting them to radiation and a carcinogen, Hotta says the repair rate was “...easily three times as fast as normal.”  Thus, Dr. Hagiwara claims, the findings may eventually help to prevent cancer, aging, or both. (Omni, May 1982)   Benzpyrene: 17 years ago, the F.D.A. announced that benzpyrene from cigarettes and tobacco causes lung cancer. However, it was revealed at the Japan Pharmaceutical Society that this “young green barley juice” greatly reduces the risk and neutralizes the poisonous effects of benzpyrene. (New York Speech, pg.5)   Black Char: It is well known that the black char in broiled and charcoal grilled meat contains elements which include 20,000 times more cancer-causing elements than that found in benzpyrene from tobacco. However, young green barley juice may help to protect the body from cancer by decomposing these elements. (New York Speech, pg.5)    
 In 1980 the research of Dr. Chiu Nan Lai of the University of Texas M. D. Anderson Cancer Research Institute amply proved that cancer cells cannot reproduce in the presence of chlorophyll extracted from wheatgrass, alfalfa sprouts and parsley. So don't forget to have a green juice today.

 
    4.  80/20 Raw Vegan Threshold 

 There is a “80/20 raw vegan threshold” that is the doorway to healing most degenerative diseases as evidence suggests from various raw vegan diets.  This is expecially true for brain and neurological diseases like Parkinson’s, Alzeheimer’s, MS, Autism and others.

 This is a biochemical threshold where healing and remission starts to occur.  A Parkinson’s patient needs to reach this 80/20 raw vegan plaeteau.  This level is found and agreed upon by most leader and health experts in the raw food field. 

 Let’s face reality few in the medical community believe in this approach and the drug companies do not make any money on these methods.  What kinds of diseases has raw vegan diet therapy healed over the last 30 years?  Claims by those who use the Gerson diet have cured such things as: Cancer; Lymphomas; Melanoma; Multiple Myeloma; Hodgkins disease; Heart disease; Diabetes; Hypertension; Atherosclerosis; Lupus;  Arthritis; Alzheimer’s; Candida; Crohn’s Disease; Chronic Fatigue Syndrome; Migraine headaches; Liver disease; Kidney disease; Paget’s disease; Throid disease; Allergies and other Degenerative diseases.

 In a published study (1995) University of California at San Diego’s, Cancer Prevention and Control Program.
 Stages I and II melanoma (localized), 100% of Gerson therapy patients survived for 5               years, compared with 79% of patients receiving conventional treatment. 
 Stages IIIa melanoma (regionally metastasized), 82% of Gerson versus 39% conventional
 Stages IIIa and IIIb melanoma (regionally metatasized), 70% of Gerson  versus 41% of                        the conventionally treated patients.
 Stage IVa melanoma, 39% of Gerson versus 6% of conventional medicine.

 A second study (1996) showed even higher rates for those with surgery plus Gerson Diet Therapy for a five year survival rate, since about a third of Gerson-treated patients had surgeries as well.     (IIIa -  92% versus 41%;  IVa -  57% versus 6% ). 
 Parkinson’s disease can be brought under control, minimize the symptoms and stop further progression with a modified version of the Gerson diet therapy over the course of a year.  This will have enormous impact in the direction of PD research, especially since until the body is normalized no drug will probably work. 
 Dr. Gerson during his fifty years of practice published 55 scientific works.  In the introduction in his last book on curing cancer through diet he states: “The history of medicine reveals that reformers who bring new ideas into the general thinking and practice of physicians have a difficult time.” 

 The following is a few key points and a brief summary of the reasons written out in the book: Planet Alleluia Diets the Evidence.  Alternatively, the many other excellent works on vegetarian diets, like the China Study by Colin Campbell.  

Living Foods are often referred to as ‘live foods’ and those eat only live foods are often called ‘raw vegans’ or ‘raw fooders.’  Why Living Foods is a good question and in order to answer it we have to look at what are living foods.  Living foods are raw, no cooking and are plant-based or vegans.  First let us look at cooking.

 A simple good approach is given by Elizabeth Baker’s book, The Gourmet Uncook Book, she explained: “Why, you may still be asking, should we not eat cooked and processed foods?  The reasons are simple, numerous, proven.”
 1.  Baking roasting, broiling, boiling and steaming destroy from 30% to 90% of the nutrition in the food, resulting in a nutrient deficient diet, the main cause of degenerative diseases.
 2.  Oxygen and enzymes are destroyed.  Vitamin C is destroyed.  B-vitamins are mostly destroyed.  Minerals are lost when cooking liquids (broth) are poured down the drain.
 3.  Drastic chemical changes take place when foods are heat-treated.  In that process, some foods become so devitalized they take more energy than they give.  Other foods, such as the cooked-grain starches in white breads, cookies, pies, pancakes, etc., are difficult to digest.  Without the outer hull, or bran of the grain, they are deficient especially in magnesium and fiber, factors contributing greatly to constipation. 
 4.  Cooked foods take longer to digest.  A conventional dinner of meat, rice or potatoes, gravy or sour cream, cooked corn, small salad, rolls, pie or cake and coffee will require 35% to 65% of one s total energy to digest.  Compare that with an evening meal of fruits and sprouted seeds or nuts which takes only 8% of one’s total energy.  Or a meal of raw vegetables and sprouted seeds and nuts, taking 10% to 12% of total energy.  Is it any wonder those who eat such fare have twice the energy of those who eat cooked, conventional meals?  Is it any wonder raw food eaters can heal from injury in half the time? 
 5.  Cooked foods shorten our life span.  Extensive research and experimentation with animals have revealed they live 20% to 50% longer when given raw foods.  In addition, they enjoy greater mobility and activity, dying normally of old age instead of illness and disease.
 6.  Cooked foods cause far more build-up of toxins, a factor suppressing the immune system and making the body more susceptible to diseases of all kinds.
 7.  Cooked foods encourage over-eating that may result in weight gain.  Because such foods are soft, they need less chewing.  Since they are nutrient deficient, they leave the system still hungering for and craving food.  
 8.  Cooked food eaters are apt to be emotionally less calm, more irritable and socially aggressive than raw food eaters.  People who change to a vegetarian diet of all natural, mostly raw foods find they have better memory and concentration.
 9.  Cooked foods falsely satisfy the taste and appetite but cause the body abnormal craving for sugar foods (candy, cakes, pies, ice creams, cookies, etc.)  Heavy meats, richly seasoned starches such as breads with spreads, deep fat fried potato and corn chips, french fries, spicy, rich grain and legume dishes also cause abnormal cravings.  After such a meal the coffee drinker craves coffee, which over-stimulates the pancreas to produce more enzymes to digest all that heavy food.

 Another Living Foods author, Victoria Bidwell, gives a good summary of some of the problems with cooked, processed and dead foods.
1.  Wholesale destruction of vital nutrients occurs.
 a. Some vitamins are destroyed or lost.
 b. Some minerals are rendered inorganic.
 c. Proteins are coagulated or deaminized.
 d. Sugars are carmelized and disorganized.
e. Fats are disorganized into carcinogenic free fatty acids, hydrocarbons, acroleins.
 f. Some saturated fats may become saturated. 
 g. Starches are rendered less digestible.

2.  Natural fiber is broken down, increasing transit time of food through the gastrointestinal tract.  Increased transit time means sugars ferment, proteins putrefy, and fats turn rancid - loosening toxins for absorption. 

3. Carcinogenic charcoal forms during some cooking procedures.

4.  Leucocytosis (an increase in white blood cell count and associated with a pathological condition) increases upon ingestion of cooked food. 

5.  Poor mastication results in decreased saliva and enzyme flow; food is, therefore, poorly prepared for digestion.

6.  Decreased dental health is noted,
        a. Nutrients essentials for dental health are lacking.
        b. Cooked foods are high acidic and leach calcium reserves from the teeth.
        c.  Cooked foods trapped in the mouth ferment, readily forming plaque.
        d.  Raw fiber, “Nature’s Best Toothbrush,” is lacking.
        e.  Gums are not given proper stimulation.
        f.  Decreased dental exercise results in dental abnormalities

7.  Cooked food is most often fragmented/refined/deficient.

8.  Cooked food is most often highly chemicalized.

9.  Cooked food prepared in utensils that give off toxic metal/plastic/paint particles.

10. Cooked food is most often addicting and promotes overeating.

11. Cooked food is toxic and energy expensive to digest.

12.  A STEADY DIET OF COOKED FOODS…ONCE TOXEMIA SETS IN…LEADS TO CHRONIC, DEGENERATIVE DISEASE AND AN EARLY, PAINFUL DEATH. 

 Enzymes  -  Dr. Edward Howell in his book, Enzyme Nutrition, points out that, “Hundreds of metabolic enzymes are necessary to carry on the work of the body - to repair damage and decay, and heal diseases.  Digestive enzymes have only three main jobs: digesting protein, carbohydrate, and fat.  Proteases are enzymes that digest protein; amylases digest carbohydrate, and lipases digest fat.  Nature’s plan calls for food enzymes to help with digestion instead of forcing the body’s digestive enzymes to carry the whole load.”  “To get enzymes from food, one must eat raw food.  All life, whether plant or animal, requires the presence of enzymes to keep it going.  Therefore, all plant and animal food in the raw state has them.  But the mere touch of heat destroys them.  Enzymes tolerate no heat at all.  They are different from vitamins in this respect.  Pasteurization destroys the life force in them, even though much less heat is used than in cooking (145 degrees F versus 300 degrees F or higher).  If water is hot enough to feel uncomfortable to the hand, it will injure enzymes in food.  All foods from a food factory have been heat processed by one means or another.” 

 Pathological Leukocytosis -  Roe Gallo, Ph.D. notes: “Several studies have been conducted to show the effects of cooked foods versus raw foods on the immune system and performance.  One study, conducted in 1930 under the direction of a Swiss medical doctor, Dr. Paul Kouchakoff, was reported in his paper entitled “The Influence of Food Cooking on the Blood Formula of Man” and presented in Paris at the First International Congress of Microbiology.  His findings showed that after a person eats cooked food, his or her blood responds immediately by increasing the number of white blood cells.  This is a well-known phenomenon called “digestive leukocytosis,” in which there is a rise in the number of leukocytosis, or white blood cells, after eating.  No one knew why the number of white cells rises after eating, since this appeared to be a stress response as if the body was somehow reacting to something harmful, such as infection, exposure to toxic chemicals, or trauma.

 Ph levels:  The pH level of our internal fluids affects every cell in our bodies and has a profound effect on body chemistry.  Extended pH imbalances of any kind are not well tolerated by the body.  Indeed, the entire metabolic process depends on a balanced pH.  A chronically over-acidic body pH corrodes body tissue, slowly eating into the 60,000 miles of our veins and arteries like acid eating into marble.  If left unchecked, it will interrupt all cellular activities and functions, from the beating of your heart to the neural firing of your brain.  Over-acidification interferes with life itself, leading to all sickness and disease.  

 Fundamentally, all regulatory mechanisms (including breathing, circulation, digestion, hormone production, etc.) serve the purpose of balancing pH, removing the normally metabolized acids from body tissue without damage to healthy living cells.

 Distilled water is 7.0 pH and human milk is 7.43 pH which is the basis for man’s normal pH.  Thus our diet needs to be on the alkaline side of things to stay healthy.  But the Standard American Diet is highly acidic and works off the ‘extremes’ found mostly in animal food and plant derivatives.  Cooking is a form of food processing and is generally more acid-forming.  Raw foods are more alkalizing and cleansing for the body particularly after an extreme diet like the unhealthy Standard American Diet.
  
 Through a high intake of fruits, vegetables and green drinks as mentioned in the protocol:
• The Need to Alkalize the Body
• Increased Oxygen Intake
• Increased Nutrient Intake
• Reduced Oxidative Stress thus less DNA Damage
• Organic vs. Chemicals in Processed Foods

 These are some of the main reasons that raw and living foods are found to be healing in most degenerative diseases. 

  5.  No Meat or Fish

 In my books I have many pages dealing with the hidden problems and dangers of meat-based diets and animal proteins.  The following list is only a few of the many small and great dangers of eating a meat-based diet.  These sections on Meat and Fish and Milk and Dairy are redundant because the word ‘vegan’ states just that, but most people need more dialogue, discusiona and reasons for this development. 

 When I started doing the research for this book I started to come across the scientific studies that stated a meat-based diet and animal products were part of the problem for Parkinson’s and Alzheimers disease.  And that a vegan diet can definitely help those with Parkinson’s disease.  This did not amaze me since I have written much on the problems and dangers of meat-based diets and even give a one hour talk on the danger of eating animal products.  What did amaze me is that I have been a vegetarian for 30 years, writing books and giving talks on this subject for the last ten years and never once did I hear that meat-based diets were part of the problem of Parkinson’s, Alzheimer’s and Multiple Sclerosis (MS).  It must be a well kept secret by the medical community that neurological and brain diseases are directly connected to the consumption of animal products! 

 Parris Kidd, PhD a nutrient expert cites the study: “Decreasing Protein intake is useful in PD. … In a double-blind study that compared low protein intake (50 g/day for men and 40 g/day for women) to high protein intake (80 g/day for men and 70 g/day for women), total performance scores were significantly improved, along with tremor, hand agility, and mobility in the low protein groups.   In another study, modifying meal patterns to eat the majority of protein in the evening also improved symptoms. ”   

 A vegan diet can help bring Parkinson’s into remission.  This is very important since it is the journal studies that are raising this question, not this book or other vegan writers.  The evidence is growing from various studies that a vegan diet, fasting and supplements can help to prevent PD and help to slow down PD, and thus even help to bring PD into remission.  Not only is this found to be the case with peer reviewed journal studies but it is also the findings of non peer reviewed studies, practitioners’ and testimonials. For more studies see the author’s Scientific Evidence for Bringing Parkinson’s and Alzheimer’s into remission. 

 In the journal, Med Hypotheses (2001) a major study found that; “Three recent case-control studies conclude that diets high in animal fat or cholesterol are associated with a substantial increase in risk for Parkinson's disease (PD); in contrast, fat of plant origin does not appear to increase risk. … The possibility that vegan diets could be therapeutically beneficial in PD, by slowing the loss of surviving dopaminergic neurons, thus retarding progression of the syndrome, may merit examination.”   (Med Hypotheses. 2001)  The important fact is this major journal is citing three case control studies that have shown animal products are a major problem for people with Parkinson’s.  Also cited is an early study (Eur J Clin Nutr, 1991) showed that a low-protein diet was beneficial to Parkinson’s patients.   Not only are animal proteins a potential problem but high protein diets are also a potential problem according to Peer-reviewed journal studies. 

 Poor nutrition in general, especially a low dietary intake of B vitamins and a high intake of simple sugars, has been associated with an increased risk of Parkinson’s disease and with more rapid progression of the disease in patients who already have it (Yapa SC 1992; Golbe LI et al 1988).   High dietary intake of meat increases absorption of iron and animal fats, both of which are associated with an increased risk of Parkinson’s (Powers KM et al 2003; Logroscino G et al 1996).  Red meat is rich in iron and should be avoided (Powers KM et al 2003).

 Consistently almost every degenerative disease is in part or wholly caused by meat-based products along with the standard American Diet.  Parkinson’s, MS and Alzheimer’s are just three more victims that partly come from the usage of animal products and the diets like the American diet.  Yes, there are other reasons besides meat-based diets but the meat-based diets are probably part of the cause and they continue the degenerative problem. 

A List of Some Dangers of Animal Protein:
 1.  Surplus protein ends up being stored as fat. Both meat and cheese have much more fat then protein in them.  Only a few meats have complete proteins in them.
 2.  Animal protein usually contains excess fat and excess cholesterol, these increase the risk of chronic diseases such as: arthritis, diabetes, cancer. 
 3.  “According to a report by the National Research Council, fat is not the only thing that promotes tumor growth.  At the very least, the cancer-stimulating effects of excess fat and protein may turn out to reinforce each other.”  
 4.  “Researchers have shown that even purified animal protein, devoid of cholesterol, when substituted for vegetable protein, is associated with a significant rise in serum cholesterol.”  
 5.  Protein breaks down into ammonia and urea both of which are possible toxic nitrogen by-products.  Ammonia is carcinogenic and urea promotes arthritis. 
 6.  The sulfur by-product needs alkaline reserves to neutralize it, yet most people’s SAD diets, are acidic. This leads to acidosis. 
 7.  Bone minerals, calcium and magnesium are used to neutralize sulfur causing a loss of these bone minerals, and possibly causing osteoporosis. 
 8.  “One study showed that even a daily 2,300-milligram supplement of calcium could not compensate for the mineral-robbing effects of excess protein,   and many other studies have documented the adverse effects of excessive protein intake on calcium loss as well.  
 9.  Amyloid deposits cause degenerative changes, a shorter lifespan and premature aging from excess protein.
 10.  Cooking meat creates mutagens which alters the DNA of a cell increasing the risk of cancer and other degenerative diseases.
 11.  Research suggests that excess protein can be damaging to the kidneys and that high-protein diets may well contribute to the decline in kidney function that occurs as one grows older, usually this is attributed to old age.
 12.  Other studies suggest that diets high in animal protein increase one’s risk of kidney stones and gallstones.

 Inflammation is a problem with Parkinson’s and other brains diseases.  Another cause of this inflammation is animal proteins, yes a meat-based diet, which is high in saturated fats and toxins.  It is impossible to get rid of all inflammation unless a person gets rid of all meat in their diet. 

 This elimination of meat and dairy is especially true for older people.  For the elderly, the acid in their stomach decreases and they have difficulty digesting and breaking down animal products.  Many elderly naturally gravitate towards a plant-based diet and do quite well on it.  Protein powder might be a good recommendation for them. 

 Another issue are the pathogenic microorganisms that enter the body through foods.  This ends up in the gut then the liver and does end up throughout the body, even the brain, which is one of the reasons why there is protein aggregation in the brain (Lewy bodies).  This causes problems in the long run for Parkinson’s and others with brain diseases. 
 
For microform/ pathogenic load comparison of foods, the following Microform/Symptogenic Load Comparisons of Foods by Robert Young, PhD, DSc. is realted.

Clean Plant Food:
 Vegetables, fruits, legumes, seeds, nuts and sprouted grains (if uncontaminated in handling): 10 microorganisms/pathogens per gram.

Animal Foods (for acceptable sale per U.S. Department of Agriculture)
• Milk, Grade A Pasteurized: 20,000 microorganisms/ pathogens per gram, or 5,000,000 per cup.
• Butter: 300,000 to 1,000,000 microorganisms/pathogens per gram, or 7,000 per patty.
• Cheese: 300,000 to 1,000,000 microorganisms/pathogens per gram, or 100,000,000 per serving.
• Ice Cream: 300,000 to 1,000,000 microorganisms/pathogens per gram, or 225,000 per serving.
• Eggs: 50,000 to 500,000 microorganisms/pathogens per gram, or 37,500,000 per egg. 
• Beef, Poultry, Lamb, Pork, Seafood: 300,000 to 3,000,000 microorganisms/pathogens per gram, or 336,000,000 per serving. 
• Honey: 500,000 microorganisms/pathogens per gram.

 - The average American meal of animal products contains 750,000,000 - 1,000,000,000 pleomorphic pathogenic microorganisms per meal (US Department of Agriculture) .   
 - The average vegetarian meal consisting of only plant food has less than 500 pleomorphic pathogenic microorganisms per meal.  This low amount the body’s defense systems can easily handle, but the higher amounts indicated above for animal products are problematic. 

 A plant-based diet is obviously healthier concerning the pathogenic microorganisms per meal, these are unhealthy or bad microorganisms, something the body does not need or want.  The brain also does not need or want this influence which could lead to numerous problems such as fungi in the brain.

What about eating fish? 
 What about fish?  Eveyone in the medical world recommend fish!  Many of the authors writing on brain diseases are recommending fish!  Some of these authors are under the assumption that fish is needed to get their omega-3 and omega-6’s, or other nutrients, but there are many sources for these nutrients.  Yes, there are some benefits of eating fish over other meats but not necessarily for people with Parkinson’s.  All meat products do cause inflammation to varying degress and do have high microorganism loads. 

 Six Sigma Nutrition does allow fish oil either in liquid form or softgels.  Fish oil softgels capsuals that are concentrated, stabilized, purity cedrtified are good sources of omega-3 and EPA-DHA.  Pharmaceutical-grade fish oil capsuals are expensive.  Six Sigma nutrition does not recommend eating fish for Parkinson’s patients or anyone with brains diseases.  Fish is not needed and will eventually get in the way of the process leading to complete remission. 

 The question first needs to be asked, “How serious are you about getting rid of Parkinsons?”  Do you want to do everything you can or just play Russian roulette and take chances here and there?  There is mercury levels in all fish some are called “acceptable” according to the government.  Why gamble just avoid fish all together and avoid gambling on changes of higher levels of mercury!  Now lets get back to fish.

 In The Brain Gate, Robert Hatherill Ph.D. notes: “Fish and shellfish contain mercury (methylmercury), and mercury vapors have been demonstrated to cross the BrainGate.  Methylmercury is fat-soluble, which allows it to cross the BrainGate easily.  Methylmercury can also bind to the amino acid cysteine and form a complex that resembles another amino acid called methionine.  Studies in animals showed enhanced brain uptake of methylmercury when they were also given cysteine.  The brain actively transports methionine, and the mercury-cysteine complex can piggyback across by this pathway, since its chemical structure mimics, methionine. 

 Once mercury crosses the BrainGate, a number of toxic processes occur.  Mercury creates an oxidative stress by depleting antioxidants.  This depletion then blocks the formation of the brain messenger acetylcholine.  The decrease in acetylcholine occurs mostly in the brain cortex and hippocampus.”  

 Dr. Hatherill writes of homocysteine which is also connected to fish.  “High levels of homocysteine result primarily from the intake of animal proteins, not plant proteins.  Animal proteins contain an abundance of the essential amino acid methionine.  If you eat a lot of methionine-rich foods, you will form higher levels of the toxic amino acid homocysteine.  Homocysteine is formed from methionine.  Fish have particularly high levels of methionine.  To convert toxic homocysteine back into methionine requires folic acid and B vitamins.  Some researchers believe that it’s elevated homocysteine levels, and not high cholesterol, that actually cause brain strokes.”    

 Dr. Eric R. Brown, chairman of the microbiology department of the Chicago Medical School went fishing with his son one day.   Curious about the tumors on the fish he caught,  Dr. Brown initiated an investigation of the fish and of the water where he was fishing - Fox River, a typical American river flowing a few miles west of Chicago.  The bacteria count ran as high as 39,000 per 100 milliliters of water.  That indicated a high proportion of fecal matter.  There were also herbicides, insecticides, phosphates, nitrates, gasoline, ether, and carcinogenic (cancer-producing compounds of the benzathracene group) substances.  In addition, lead, mercury, calcium, cadmium, zinc, and antimony were found.    “What a fish eats of elements such as mercury and arsenic, Dr. Brown points out, the fish keeps.  When a bigger fish eats several smaller fish, he keeps the mercury and arsenic that they all ate.  When a human being eats the fish, he keeps these poisons and they build up in him.  This process of ‘biological magnification’ is a major threat in the use of flesh as food.”  

 Neal Bernard, MD, writes that: “Many people have turned from red meats to fish, encouraged by reports that fish contains “good fats.”  However, those “good fats” are just as fattening as any other kind of fat, as the native populations of Arctic regions have demonstrated.  Perhaps the worst of all, fish is by far the most contaminated food.  As environmental experts monitor chemical contamination in fish, they routinely issue advisories, such as one from Virginia’s Department of Environment Quality, which recently pointed out that catfish and carp had PCBs up to 3, 212 parts per billion, more than five times the allowable limit.  PCBs, or polychlorinated biphenyls, are chemicals that were used in electrical equipment, hydraulic fluid, and carbonless carbon paper.  They linger in waterways and, like mercury and other contaminants, flow through fish gills, lodge in fish muscle tissues, and routinely show up in governmental tests.” 

 The Physician’s Committee for Responsible Medicine cites studies on protein; “The beneficial effects of a protein–reduced diet, or the redistribution of almost all protein to evening meals on L–dopa availability (and subsequent control of dyskinesias) have been subsequently documented in patients who experience erratic responses to levodopa therapy.
In these studies, reducing protein intake to amounts as low as 10 grams/day (or 0.5g/kg body weight) resulted in an improved therapeutic response in many (though not all) individuals. Low–protein diets resulted in improvements in neurologic scoring.10  Similarly, redistributing all but 7 grams of protein intake to the evening meal resulted in improvement in the Northwest Disability and AIMS Dyskinesia Scale.9  Both low–protein diet and diets reserving protein for evening meals were associated with significant reductions in the need for L–dopa.”  

 This book is for serious and dedicated people only.  We will not waste time in this book giving the poofs and reasons for the dangers and negative effects of meat and animal based products.  If you want more evidence then I refer you to one of my other books which deals with meat-based diets and eating animal products in more detail.  Or to the many other well researched books on this topic such as: The China Study, Colin Campbell, PhD a Cornell professor of biochemistry. 

 I put this section on meat and the following one on dairy in to give a few points on animal products and why people in general, and especially those with neurological diseases should avoid animal products.  Even the scientific studies are pointing this out but many medical doctors and scholars avoid or work around these issues.  Why, mostly because it is inconvient for them personally and for their clients, so they just state they don’t believe that anything is wrong with eating animal products.  So they say it makes no difference, but the evidence for milk and dairy is even stronger then animal products.  The only study published on PubMed (for Journal articles) about helping Parkinson’s is a vegan diet. 

 An issue that always comes up with vegetarians is the protein issue.  In a nutshell let me cover this concern of many people.  My books and other books cover this topic in far greater detail for those who want more evidence in the reading audience.  

Where are you getting your protein from, is the usual question.  A simple answer is don’t worry about it, you get protein from most foods that you eat, especially green leafy vegetables.  Fruits have little protein but most other foods have amino acids.  As long as you are getting enough calories than you are getting enough protein, on a raw vegan diet. 

 What most people don’t realize is that cooking at high temperatures denatures protein, so cooking two eggs only gives you the protein value of one raw egg.  Egg is the highest and best protein sources.  Most meats, especially processed meats do not have a full complement of amino acids.  Is a full complement necessary?  No it is not since we have a pool of amino acids inside us which makes up the needed 16 or so amino acids for proteins. 

 All protein sources are not the same, animal-based protein is different from plant-based protein.  Animal-based protein has a double helix bond in the amino acids making them more difficult to digest.  Plant-based protein has a single helix bond in the amino acids making them easier to digest and more useable in the human body. 

 The background of the RDA’s is helpful to understand the real protein needs.  Many, many studies by the government and industry were done back in the 1960’s and 1970’s on protein needs for humans.  The conclusion by the government health agencies was that the average 150 pound man needed 36 grams a day.  Non-government studies also using nitrogen balance came up with 35 grams.  European studies that used a different method then nitrogen balance (Max Plank Institute) came up with 30 grams.  The well known Hunza’s who ate less then 1or 2% animal protein, and were mostly vegetarian were found to need only 30 grams.  Other studies came up with between 20 to 30 grams. (I haven’t seen these yet?).  

 In 1979, the government studies concluded 36 grams, and then in 1980 or 1981 they announced that the average 150-pound man needs 42 grams.  They added a few extra grams for a buffer zone.  They invited comments from the public before setting the RDA standards and of course, the meat and dairy industry and others weighed in that it was excessively low and after lobbying and everything else, that goes on in government circles the official RDA came out at 54 grams!  Of course the meat and dairy industry made an extra couple of billion dollars a year on that increase in sales! 

 The 42 grams figure was good, the 54 is still O.K. but the problem is that when a person gets up to 72 grams the body starts creating uric acid, which acidifies the body.  Most degenerative diseases, like cancer, grow in an acidic pH condition.  The average American eats between 80 to 120 grams of protein a day! (unhealthy)  The average American has an acidic pH condition in their cells (7.2-7.4 is normal alkaline pH, 7.0 is distilled water and neutral, below 7.0 is acidic).  Most the cooked and processed food is also acidic forming in the body.  Besides the pH the microtoxins and pathogens is very, very high in animal products.   

 For those who have a concern or feel the need, then a protein powder is recommended.  Stay away from Whey, which is a milk derivative and will feed the cancer.  Soy is controversial; Charlotte Gerson says the soy products can feed the cancer.  There are other protein powders that can be used if needed.  But to starve the cancer stay away from animal products in your Alleluia, Six Sigma diet! 

 Jim Tibbetts has other books on plant-based diets and the protein issue in which he goes into detail with the scientific evidence and nutritional facts showing that a plant-based diet (and protein) is superior to meat-based diet and its protein sources.  If you want more proof then see his other books on this topic. 

    6.  Vegan Diet Journal Evidence for PD  

 The evidence is growing from various studies that a vegan diet, fasting and supplements can help to prevent PD and help to slow down PD, and thus even help to bring PD into remission.  Not only is this found to be the case with peer reviewed journal studies but it is also the findings of non peer reviewed studies, practitioners’ and testimonials.

 The following is found in “PubMed”, on the internet.  PubMed is a government website by the National Institute of Health, that hosts peer-reviewed journal studies.  Out of over 250 different journal entries on ‘Parkinson’s and diet’, a few are related here.  This can be found at: www.pubmed.gov   http://www.ncbi.nlm.nih.gov .  Thus it is clear that a simple review of the literature shows that a meat-based diet is directly related to a probable cause of Parkinson’s and by moving into a plant-based diet there is a slowing down of Parkinson’s, possibly into remission.  Fasting and supplements are also part of the solution to Parkinson’s disease.  

 In the journal, Med Hypotheses (2001) a major study found that; “Three recent case-control studies conclude that diets high in animal fat or cholesterol are associated with a substantial increase in risk for Parkinson's disease (PD); in contrast, fat of plant origin does not appear to increase risk. … However, they offer no insight into whether saturated fat, compounds associated with animal fat, animal protein, or the integrated impact of the components of animal products mediates the risk associated with animal fat consumption. … The possibility that vegan diets could be therapeutically beneficial in PD, by slowing the loss of surviving dopaminergic neurons, thus retarding progression of the syndrome, may merit examination.  Vegan diets could also be helpful to PD patients by promoting vascular health and aiding blood-brain barrier transport of L-dopa.”       

 The researchers were not sure of what the reason animal products would cause a high PD risk and why it would slow the loss of dopaminergic neurons down was it the animal fat, the animal proteins or the integrated impact of the components of animal products?  Later this question will be answered in more detail, it is all three of these, including the pH problem, the millions of pathogenic microorganisms in meat and dairy, and other reasons.  The important fact is this major journal is citing three case control studies that have shown animal products are a major problem for people with Parkinson’s. 

 An early study (Eur J Clin Nutr, 1991) showed that a low-protein diet was beneficial to Parkinson’s patients.    In a case controlled study of 342 PD patients (Neurology, 1996)they found that certain “may be associated with the development of PD.”   Another case-control study concluded: “Although these data support previous findings of no association of past intake with most food groups and PD risk, they confirm an increased risk of PD associated with foods containing animal fat.”   (Mov Disord., 1999)

 A lot of studies have been done on fats and brain degenerative diseases.  Just to cite two:  “This population-based case-control study evaluated nutrient intake as a risk factor for Parkinson’s disease (PD). … CONCLUSIONS: These results suggest an association of PD with high intake of total fat, saturated fats, cholesterol, lutein and iron.” (Int J Epidemiol, 1999); and “BACKGROUND: Unsaturated fatty acids are important constituents of neuronal cell membranes and have neuroprotective, antioxidant, and anti-inflammatory properties. OBJECTIVE: To determine if a high intake of unsaturated fatty acids might be associated with a lower risk of Parkinson disease (PD). … CONCLUSION: These findings suggest that high intake of unsaturated fatty acids might protect against Parkinson disease.”   (Neurology, 2005).  Thus healthy fats are both a risk factor and also involved in the healing process of PD.  Meat and animal fats are not healthy fats. 

 A study (Adv Neurol, 1993) showed that certain plant-based diet foods (seedlings, pods, and beans) might have a beneficial effect on PD patients, “These data show that VF ingestion produces a substantial increase in L-DOPA plasma levels, which correlates with a substantial improvement in motor performance.  Our findings may have implications for the treatment of PD, especially in patients with mild symptoms.”   

 A journal study (Mutat Res., 2003) discusses the importance of “Dietary Factors”; “Neurodegenerative diseases of the human brain comprise a variety of disorders that affect an increasing percentage of the population. Some of these are age dependent (e.g. Alzheimer's and Parkinson's diseases) … Dietary factors can modulate physiological functions (including brain function) thereby increasing the economic productivity of a population as a function of health. A greater understanding of the molecular mechanisms of neuroprotection, oxidative stress and immune function will facilitate definition of the prophylactic potentials of diet, nutritional/food supplements, medicinal plants and herbal extracts.”

 A plant-based versus meat-based diet also has an effect on drugs.  Way back in 1987 (Arch Neurol) indicated the benefit of a low protein diet and sensitivity to levodopa.    In 2004 (Parkinsonism Relat Disord.) “Rich protein diet has been shown to impair the clinical effect of LevoDOPA.”    In 2006 (Mov Disord.) “Protein intake interfers with levodopa therapy.  Patients with advanced Parkinson’s disease (PD) should restrict daily protein intake and shift protein intake to the evening.  For further reduction of protein intake in the first part of the day, special low-protein products (LPP) should be used instead of normal food products at breakfast and lunch.”  Another study (Mov Disord. 2006) agrees.    Another study shows that: “There is considerable evidence for the suggestion that the long-term use of levodopa accelerates the progression of PD.”   (Int J Mol Med., 2004)

Parkinson’s, Alzheimer’s and MS Similarities

 Parkinson’s disease has some common factors of other brain diseases.  In fact Parkinson’s and Alzheimer’s are the same in many ways and the ways that these diseases differ is also related; such as the major heavy metal overload in the Parkinson’s brain is lead, in the Alzheimer’s brain is aluminum, in the Autism brain is mercury.  Or a major problem found in the studies for Parkinson’s, Alzheimer’s and MS is the eating of red meat!  The various studies for these three have found red meat to be part of the problem for Parkinson’s, Alzheimer’s and MS, all three involve brain and nervous system disorders. 

 Most of these researchers writing this don’t realize that red meat and white meat are identical in muscle and cellular structure, pH levels and decay rates after the animals death (within an hour the animal meat has started to decade for both red and white meat).  And the microorganism/ pathogens load is found to be the same types and the similar quantities in both red and white meat.  The average American meal of animal products contains, 750,000,000 to 1,000,000,000 pleomorphic pathogenic microorganisms! (U.S. Department of Agriculture stats)  Fish is somewhat different than land based meats in these areas.  It is the animal proteins that is part and parcel the cause of these neurological diseases. 
 
Mitochondrial Damage and the Substantia Nigra
 A little known fact is that meat-based protein is different on the molecular level then plant-based protein.  Meat-based protein has a double helix bond where as plant-based protein has a single helix bond, making it easier to break down, more flexible, and less energy to break down in the ATP cycle for glucose.  Also meat-based proteins are set in an acidic environment whereas plant-based proteins are set in an alkaline environment, bringing the acid-base buffering system into play.  These make a difference in the ATP cycle and mitrochondral involvement. 

 The Embden-Meyerhof glycolytic pathway and the Krebs cycle both have as their starting point protein which breaks down to amino acids (to glucose and ketones) and aspartic acid going to the Kebs cycle.  This is the final pathway that all nutrient metabolites are involved in for energy production which involves the mitochondria. 

 The studies on Parkinson’s have found that: “The concept that mitochondrial dysfunction can cause a parkinsonian syndrome came into focus with the observation that MPTP induced PD in ‘frozen’ addicts.  (Psychiatry Res, 1979; Science, 1983; Vintage Pub., 1996)  Mitochondrion is the major source of cellular energy.  Each cell has thousands of mitochondria throughout the cytoplasm.  In addition to generating most of the energy in the form of adenosine triphosphate (ATP) required by the cell through the oxidative phosphorylation system (OXPHOS), mitochondria also generate and remove free radicals and play the central role in initiating many of the key steps for apoptosis.  (Science, 1999)  Mitochondrial dysfunctions are now recognized to be the major cause of nigral degeneration in experimental models of PD (J Neurochem, 2001; Bioessays, 2002) and possibly even in idiopathic PD.”   

The Lewy bodies in the Brain
 Whether a person eat meat-based proteins or a plant-based protein diet will be directly involved in the nature and production of Lewy bodies which form in the brain.  Meat-based proteins are considered abnormal proteins according to some vegetarian nutrition experts, whereas plant-based proteins are considered the ideal type of proteins for humans.  The Lewy bodies in the brain came about primarily by animal based proteins and a vegan diet would help to stop feeding the Lewy body production and help catabolism on these foreign cells.  

 Research into Parkinson’s disease finds that: “Mutated and misformed proteins tend to aggregate.  During aggregation, as commonly seen in polyglutamine repeat diseases, these fibrillary proteins may also sequester other proteins, including chaperone proteins and ubiquitin-conjugating enzymes, and further contribute to prevention of catabolism of these mutant proteins. (J Biol Chem, 1999)  The presence of the Lewy body consists of a dense circular central core surrounded by neurofilaments located in the pale halo at the periphery.”  (Neuropathology, 2001)
 
 Even though this is a hypothesis at this point in needs to be noted:  The Lewy bodies in the brains of Parkinson’s patients and the high levels of amyloid plaque found in Alzheimer’s in the brain are also directly related to high animal protein levels in the body.  The average meat-based diet eats two to three times the amount of protein that they actually need in the body.  A plant-based diet usually ends up with the right amount of protein needed or one and a half times the amount needed.  More then twice the amount needed and acidosis is started because of the excess of uric acid that comes from excess amino acids in the body.  This buildup not only causes inflammation but also causes a build up of excess protein based substances that eventually end up somehow involved in the Lewy Bodies and amyloid plaque.  The mechanism is not known thus this is merely a hypothesis at this point.   

   7.  No Milk or Dairy 
 
 Milk and dairy products have been shown to be one of the causes of osteoporosis, because milk and dairy are acidic.  Whereas raw milk is alkaline.  Thus anyone who wants to avoid osteoporosis should avoid drinking pasteurized milk!  There are many studies demonstrating this statement.  A great little book (less 50 pages text with a drawings) to get on milk is Robert Cohen, Milk A-Z,
www.notmilk.com.  It is also animal products in general that are a main part of the cause of osteoporosis.  Robert Cohen, Milk A-Z, www.notmilk.com

 People with Parkinson’s and Alzheimers disease are at increased risk of developing osteoporosis, according to research that will be presented at the American Academy of Neurology 58th Annual Meeting in San Diego, Calif., April 1 – 8, 2006.  Osteoporosis is the loss of bone mass that leads to increased risk of fractures.

 The study of 166 Parkinson’s disease patients found that 51 percent of the female patients had osteoporosis; the rate of osteoporosis among women of the same age without Parkinson’s is about 25 percent. Among the males with Parkinson’s disease, 29 percent had osteoporosis, compared with about seven percent of men without Parkinson’s.  Large percentages of the Parkinson patients also had osteopenia, which is low bone mass that puts them at risk of developing osteoporosis. Of the women, 45 percent had low bone mass; 48 percent of the men had low bone mass.

 In the literature on the problem of brain diseases these insights came up.  “Studies show that milk consumption increases lead and cadmium absorption.  The main protein in milk, casein, has been shown to increase lead levels in the brains, liver, and kidneys of animals.  Researchers have not determined why this happens, but it is possible that heavy metals piggyback on the amino acids in milk to get access to the brain.  Milk fat also increases uptake of lead and other environmental pollutants.”  

 Lead blocks the formation of hormones like dopamine and serotonin.  Mental functions such as impulse control and managing violent behaviors depend on adequate production of both of these hormones.  At least seven studies have shown that violent criminals have elevated levels of lead, cadmium, manganese, mercury, and other metals compared with prisoners who are not violent.  Lead is also linked with progressive mental decline.”

 In a new study (American Journal of Epidemiology, 2007) it has confirmed a relationship between consuming large amounts of dairy products and an increase in the rate of Parkinson's disease in men.  Researchers found that among more than 130,000 U.S. adults followed for 9 years, those who ate the largest amount of dairy foods had an increased risk of developing Parkinson's disease.  This study and previous ones indicate that calcium, vitamin D and fat are not responsible for the link between dairy foods and Parkinson's disease.  

 In another study at the College of Medicine, Korea University, (Neurology, 2005):
“Objective: To examine the relation between milk and calcium intake in midlife and the risk of Parkinson disease (PD).  Conclusions: Findings suggest that milk intake is associated with an increased risk of Parkinson disease.”

 The Physician’s Committee for Responsible Medicine cites a study on “Diet and Parkinson’s disease: a potential role of dairy products in men”:  “The Health Professionals Follow–Up Study found a higher risk for Parkinson’s disease in men with high intakes of dairy products (roughly 3 servings per day).  Positive associations between dairy products and Parkinson’s were found for dairy protein, dairy calcium, dairy vitamin D, and lactose, and not for other sources of these nutrients.  Researchers suggest that tetrahydroisoquinolines found in dairy products may be a potential cause of this disease, due to their ability to cross the blood–brain barrier and induce degeneration of dopaminergic neurons in experimental models.  The presence of dopaminergic neurotoxins, including beta–carbolines and their derivatives, pesticides, and polychlorinated biphenyls found in dairy products, may also be involved.”

 In the vegetarian literature and my writings there are many more scientific reasons why a person should not drink cow’s milk.  To go through that literature would take several pages to several chapters, thus this fact related above is the only one given since it relates directly to Parkinson’s which has an excess of lead in the brain.  

A Study Connects Milk and Parkinson’s
 “A new study has confirmed a relationship between consuming large amounts of dairy products and an increase in the rate of Parkinson's disease in men, but the reason for this relationship remains a puzzle to current medical researchers.  According to Dr. Robert O. Young, an increase in lactose (a sugar) from dairy products, especially cheese and ice cream, increases the lactic acid in the body which ferments the bowels, the blood and the brain leading to Parkinson’s and other neurological dis-eases.

 Researchers found that among more than 130,000 U.S. adults followed for 9 years, those who ate the largest amount of dairy foods had an increased risk of developing Parkinson’s disease, a disorder in which movement-regulating cells in the brain die or become impaired.  There was a clear pattern seen among men, whose Parkinson’s risk increased in tandem with consumption of diary, particularly milk.  The results were more ambiguous among women, however. 

 Dr. Young suggests, that the lactic acid produced from the metabolism or fermentation of lactose in dairy may increase the risk factors for breast and reproductive organ cancers in women.  The findings, which appear in the American Journal of Epidemiology (May, 2007), echo those of earlier studies that found a link between dairy consumption and Parkinson’s in men, but not women. 

 For now, it’s not clear what effect, if any, dairy foods might have on women's risk of the disease.  Nor is it known why there is a relationship seen in men, lead study author
Dr. Honglei Chen, a researcher at the National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina, told Reuters Health.  “Larger studies are needed to find out which dairy products might be responsible, and why?”, according to Chen.

 The findings are based on detailed dietary and lifestyle information collected from 57,689 men and 73,175 women who took part in a cancer prevention study. Over 9 years, 250 men and 138 women were diagnosed with Parkinson’s disease. 

 Men with the highest levels of dairy consumption were 60 percent more likely to develop the disease than those who consumed the least amounts of dairy, the study found.  Men in the highest-intake group consumed an average of 815 grams of dairy per day, which is roughly equivalent to three to four glasses of milk; those in the lowest-intake group
consumed 78 grams of dairy per day, on average.

 Milk, rather than dairy products like yogurt and cheese, explained most of the association, according to Chen's team.  This study and previous ones indicate that calcium, vitamin D and fat are not responsible for the link between dairy foods and Parkinson’s disease. One theory is that pesticides or other nerve-damaging toxins present in milk could contribute to Parkinson’s disease over time.  However, dairy foods would likely be only a small part of most people’s exposure to these chemicals, according to Chen. 

 Furthermore, pesticide residues may also be present in other foods, but no other foods were related to Parkinson's disease risk in this study, the researcher noted.  However, the researcher added, since the dairy-Parkinson’s link has now been seen consistently in different studies, further research is needed to understand why. 

 Dr. Young has suggested that dairy products are some of the most toxic or acidic foods one can eat and should be eliminated from any diet in order to maintain the alkaline
design of the human body.  One of the best protectors of the alkaline body and especially
your bowels, blood and brain (especially in the prevention and reversal of Parkinson’s) is from a phyto-compound (a tri-peptide) known as Glutathione.  Glutathione is a powerful anti-oxidant in buffering the negative effects of glucose, acetylaldehyde (vinegar) and
lactic acid from dairy products, over-exercise and/or lack of oxygen.”    

In his book, The BrainGate, Dr. Hatherill explains:
• “Milk increases the uptake of neurotoxic cadmium, mercury, and lead in the brain. 
• The milk sugar galactose builds up in the lens of the eye, causing cataracts. 
• Dairy products create an increased risk of diabetes.  Diabetics have more and more serious nervous system problems, such as dementia. 
• The high fat content of dairy products leads to increased intake of neurotoxic environmental chemicals like PCB and dioxin. 
• Milk causes leaky gut, which does not support optimal brain health. 
• Milk intake increases heart disease risk, which ultimately impacts brain function.” 

Osteoporosis and Parkinson’s

 There has been a connection between Osteoporosis and Parkinson’s in the literature and most people think they should drink more milk but that is the worst thing to do since it is one of the causes of osteoporosis. 

 A major study in the Journal of Clinical Nutrition, found that by the age of 65:
Male vegetarians had an average measurable bone loss of 3%  
Male meat-eaters had an average measurable bone loss of 7% 
Female vegetarians had an average measurable bone loss of 18%
Female meat-eaters had an average measurable bone loss of 35%

 “By the time she reaches the age of sixty-five, the average meat-eating woman in the United States has loss over a third of her skeletal structure.  In contrast, older vegetarian women tend to remain active, maintain erect postures, and are less likely to fracture or break bones even with their increased physical activity.  If their bones do break or fracture, they heal faster and more completely.”  

 A Few Journal studies will help get this point across why people with Parkinson’s do not want to drink milk or any dairy products.  There are many other studies on other degenerative diseases listed in the author’s, Living Foods Standards Blueprint.

1. “Diarrhea and cramps, gastrointestinal bleeding, iron-deficiency anemia, skin rashes, atherosclerosis, and acne.  These are disorders that have been linked to the drinking of whole cow milk.  So have recurrent ear infections and bronchitis. Leukemia, multiple sclerosis, rheumatoid arthritis, and simple dental decay have also been proposed.  In one study on multiple sclerosis in the United States, they also studied twenty one other nations and the only significant link was between multiple sclerosis and average milk consumption.”                   Lancet

2. Whole milk is the leading source of cholesterol in the U.S. diet, and dietary cholesterol has been associated  with cancers of the breast, lung, and colon. 
                                American Journal of Clinical Nutrition 
                                 American Journal of Epidemiology
                                 Dietary Fat and Cancer Prog. In Clin and Bio Research  
                                 International Journal of Cancer

3.  “Osteoporosis is caused by a number of things, one of the most important being too much dietary protein.”                            Science
 
4.  “Increasing one’s protein intake by 100% may cause calcium loss to double.”    
                                           Journal of Nutrition

5. “Even when eating, 1,400 mg of calcium daily, one can lose up to 4% of his or her bone mass each year while consuming a high-protein diet.”        
                                           American Journal of Clinical Nutrition
 
6.   “Countries with the highest rates of osteoporosis, such as the U.S., England, and Sweden, consume the most milk.”                  Nutrition Action Healthletter   

7.  While daily calcium intake is important, numerous studies have clearly demonstrated that too much dietary protein, not too little calcium, is the major cause of osteoporosis.  Why?  Too much protein causes an excess of hydrogen ions in the blood, which elevates blood acid levels.  Because high acid levels can be dangerous, the body “buffer,” or neutralizes the blood acid levels by drawing calcium from the bones.  The resulting waste products,
       including calcium, are excreted in the Urine.  
               American Journal of Clinical Nutrition
               Journal of Nutrition
              Journal of the American Dietetic Association  
               Hospital Practice

 Gabriel Cousins, MD, also develops this line of thought citing: “The fungal/Mycotoxin Etiology of Human Disease, Vol. 2, 1994, lists the amounts of pathogenic microorganism found in various foods.  Grade A pasteurized milk has 5,000,000 micoorganisms/pathogens per cup; cheese has 100,000,000 per serving; a single egg has 37,000,000; beef, poultry, lamb, and seafood have 336,000,000 per serving.  The average American meal of animal products has approximately 750 million to 1 billion pleomorphic pathogenic microorganisms.  The average vegan meal (only plant foods) contains less than 500 pleomophic pathogenic microorganisms.  In other words, the average vegan meal has between one and two million times less pleomorphic pathogenic microorganisms than a dairy-, egg-, or flesh-based meal.”

 A vegetarian diet is alkaline and does not deplete calcium from the bones whereas meat is acid-forming and thus draws calcium from the bones.  Another reason why vegetarians have less osteoporosis is that foods that have a higher calcium/phosphorous ratio are vegetables where as meat has a low calcium/phosphorous ratio.  With a higher calcium/phosphorous ratio bone loss is less and the bones are stronger.  The lower the ratio the greater the loss of bone density and the greater the development of osteoporosis.

 “There is yet another reason why vegetarians are relatively immune to osteoporosis, even though the Dairy Council keeps telling us that calcium intake is the answer to this disease.  What they neglect to mention is that the body’s ability to absorb and utilize calcium depends directly on the amount of phosphorous in the diet.”   

 “Even the most conservative medical investigators no longer deny the connection between excess protein and osteoporosis.  In a report published in Lancet, Drs. Aaron Watchman and Daniel Bernstein commented on work sponsored by the United States Department of Health and Harvard University.  They called the association of meat-based diets with the increasing incidence of osteoporosis ‘inescapable.’”      

    Are Eggs Allowed? 

 Technically no but as a compromise for the many who are just beginning this diet, a few eggs a week (3 to 5) would be O.K.  Eggs are not a dairy product.  This compromise is for transitional purposes of becoming a plant-based diet person, a vegetarian and then a vegan, through the eggs are not needed for protein, especially if taking protein powder, it is mostly psychological.  In America such a suggestion would be considered off base for a raw vegan diet but there is a raw vegan diet in Germany that uses eggs with great success.  Eggs are a complete protein and do not have many of the problems that other animal products have.  As noted in the author’s book on The Alleluia Diet, or The Six Sigma Diet:

 “The Schnitzer-Nutrition Report is a Living Foods Study from Germany by a German raw fooder, Dr. Johann G. Schnitzer has helped many people learn to eat living foods and did a major raw food study showing its benefits.  The major difference with this raw food diet is that it does allow natural eggs in limited degree.  At this writing there is no raw food diet in America that allows eggs as part of the diet.  Because it has significant results it is reported here.  There are many benefits in his monumental study.   The study in Germany involved 4702 people and their 2700 children who were questioned on how they had become healthier, more efficient and content.   The Schnitzer-Report is 548 pages with tables, graphs and statistical analysis by the Institute for Demoscopy in Germany, about people following the Schnitzer-Nutritional recommendations.”  

  8.  Fats and Brain Building 

 In the book, Brain Building Nutrition (2007)   by Michael A. Schmidt, PhD, he points out the profound influence of how the brain and nervous system are influenced by the various kinds of fats.  “Over the past 100 years, the types of fat we consume have changed dramatically.  By some estimates, the amount of brain-fats we consume has declined by more than 80 percent.   This occurred because many of us switched to animal fats, warm-weather vegetable oils, and processed foods.  We once consumed a balance of fat of approximately one to one.  Today, scientists estimate the ratio to be as high as thirty to one.   (The dietary ratio of omega-6 to omega-3 fatty acids were once approximately 1:1.  Modern diets have a ratio of as high as 30:1.  The breast milk of some women contains a ratio of as high as 45:1.)  

 “The brain’s requirement for highly specific fats, coupled with the poor dietary choices of most people living on modern diets, has us on a collision course with ourselves.  We now have powerful evidence that millions of people in all walks of life consume a diet of fats that is not at all conducive to building a complex, superbly functioning brain and nervous system.”  

 “Fatty acids and phospholipids have been associated with a surprising number of disorders of the brain.  In reviewing several thousand research papers, hundreds of lab profiles, magnetic resonance imaging (MRI) reports, and case studies, we have totaled more than fifty conditions of the brain that involve fatty acids or have responded to fatty acid treatment.  The following is a partial list to show the great promise for solving difficult problems.  It also shows the potential for things to go wrong if we do not pay attention to proper fatty acid balance.”  

Aggression
Alzheimer’s disease
Anorexia nervosa
Attention deficit
Autism
Bipolar disorder
Brain tumor (glioma)
Cerebral palsy
Chronic fatigue
Memory problems
Migraine
Multiple sclerosis
Paresthesia
 Parkinson’s disease 
Phobia (fears)
Postpartum depression
Rage
Reading problems
Retinal disease
Schizophrenia
Developmental delay
Depression
Diabetic retinopathy,
    neuropathy
Down syndrome
Drug abuse
Hyperactivity
Head Injury
 Hostility
Learning disability
Lower IQ
School failure
Slower information   
     processing
Slower reaction time
Stroke (prevention,
     recovery)
Suicide
Tremors
Violence
Zellweger’s syndrome
    (and others)
 

 Let us look at fat from the perspective of the heart which makes it easier to understand by a heart doctor, Caldwell B. Esselstyn, Jr., M.D. from his book: Prevent and Reverse Heart Disease.    He and Dean Ornish, MD were the pioneers of a plant-based nutrition approach to reversing heart disease. 

 “The United States contains about 5% of the global population, but every year physician’s perform more than 50% of all the angioplasties and bypass procedures in the entire world.  One reason is that mechanical medicine is romantic and dramatic, a natural magnet for media attention.”    In 1999 a study by David Waters a cardiologist of the University of California compared the results of angioplasty (surgery by inserting a balloon) versus using drugs to aggressively reduce serum cholesterol levels.  It showed that using drugs to reduce cholesterol was clearly superior to “selective intervention at a single site where an artery has been clogged and narrowed.  And it cased considerable uproar among cardiologists.  As Dr. Walters observes, “There is a tradition in cardiology that doesn’t want to hear that.” 

 Dr.  Esselstyn writes: “Why?  Money!  For many years, I resisted that conclusion, but the weight of the evidence is overwhelming.  Interventional cardiologists earn hundreds of thousands of dollars annually, and particularly busy ones make millions.  In addition, cardiology procedures generate huge revenues for hospitals.  And the insurance industry supports the mechanical/procedural approach to vascular disease.  It is far easier to document and quantify procedures for reimbursement than it is to document and quantify lifestyle changes that prevent the need for such procedures in the first place.    

 As a physician, I am embarrassed by my profession’s lack of interest in healthier lifestyles.  We need to change the way we approach chronic disease.  Cardiologists who have seen my peer-reviewed data often concede that coronary artery disease may be arrested and reversed through changes in diet and lifestyle, but then add that they don’t believe their patients would follow such “radical” nutritional changes. 

 But the truth is that there is nothing radical about my nutrition plan.  It’s about as mainstream as you can get.  For 4 billion of the world’s 5.5 billion people, the nutrition program I recommend is standard fare, and heart disease and many other chronic ailments are almost unknown.  The word radical better describes the typical American diet,...”  

 Dr. Esselstyn, recommends that between 9 to 11% of their calories they consume on the diet come from fat. (20)  Dean Ornish recommends 10% for reducing heart disease but 15% afterwards.  Dr. Udo (Udo’s Oils) recommends between 15% – 20%.  It is hard to be a meat eater on less then 20% fat, which is basically if not totally vegan.  Raw vegans vary depending on the raw food diet, Dr. Graham is around 10%, Halleluiah Acres is around 24%, Dr. Gabriel Cousens is above 40%.  This is because of the nuts and seeds that raw fooders eat.  But even at 24% or 40% people are still being healed of degenerative disease on raw vegan diets (not meat-based diets).  Because 80/20 raw is another level of nutrition. 

 Dr. Esselstyn is a heart surgon and points out that moderation kills when it comes to cholesterol for heart disease.  “Suppose researchers were studying the following question: does reducing vehicular speed save lives?  They find that when a car strikes a stone wall at 90 miles an hour, all its occupants perish.  The same result occurs when the car hits the wall at 80 mph – and at 70 mph.  Conclusion: reducing speed doesn’t save lives.  Meanwhile, everyone ignores a small study showing that in a crash at 10 miles per hour, everyone survives. 

 But isn’t ‘dietary moderation’ enough to stop that process?  If you cut back considerably on fat and cholesterol, shouldn’t you be all right, as my colleague suggested?  Surely, just a little bit wouldn’t hurt.  Wrong!  That’s what you must remember every time you are confronted with the tempting tidbit topped with melted cheddar and bacon bits.  Moderation kills.  And to understand why, you have to understand something about biochemistry.   …”   If you want to read the details and more background about heart disease then go read Dr. Esselstyn book: Prevent and Reverse Heart Disease. But this book is about brain diseases and the fat requirements are different, but close if a plant-based diet is used.   

Coconut Oil and related Fatty Acids in a diet
 The use of Coconut Oil or other fatty acids introduced into the diet may be helpful.  Using a ketone diet effects ketone body metabolism which suggests mild ketosis may offer therapeutic value.  Detogenic diets are all characterized by elevations of free fatty acids.  It was found that elevation of ketone bodies decrease amino acid release from muscle as well as decreasing hepatic gluconeogenesis from amino acids.  Feeding a ketogenic diet to mice with implanted tumors decreased tumor size as well as decreasing muscle wasting associated with tumor transplantation. 

 Similar results have been reported in human cancer patients.    In human patients with advanced astrocytomas, feeding of a ketogenic diet decreased tumor glucose uptake and in part of the group an increase in patient performance.    In a surprising  report in mice implanted with astrocytoma, a ketogenic diet associated with caloric restriction resulted in an 80% decrease in tumor mass and a decrease in tumor vascularity implying an inhibition of angiogenesis.     

 Dr.Julian Whitaker,MD in his newsletter Health & Healing of October 2009 writes about the breakthrough discovery that Medium Chain Triglicerides (MCT) that are found in Coconut oil had a very salutory effect on restoring brain function.  Medium Chain Triglicerides are easily absorbed and are converted to ketones, an alternative energy source after glucose stores are exhausted.Since glucose is the preferred fuel source, ketones are produced only as a backup-when you are fasting, for example or eating a low carbohydrate diet-this is the principle of the Alkins weight loss program. This principle has also been used in the treatment of Epilepsy using the Ketogenic Diet since the 1920's.The Ketogenic Diet is very strict and some find it hard to follow, so the Modified Atkins diet has been used successfully for Epilepsy in recent years. The advantages of Coconut Oil and MCT's is that they are converted to Ketones even without changing the rest of your diet, you can keep eating carbohydrates. 

 Dr.Whitaker now recommends Coconut oil for other neurodegenerative diseases such as Parkinson's Disease,Dimentia, Multiple Sclerosis and ALS (Lou Gehrig's disease).  Coconut oil could be used for the millions who currently suffer, and will in the future suffer, from Alzheimer’s disease, Parkinson’s disease, Huntington’s chorea, multiple scle¬rosis, ALS, type I and type II diabetes, as well as any number of other conditions that involve a defect in transport of glucose into neurons and other cells.  The treatment was pioneered by Dr.Mary Newport,MD who first initiated the therapy on her husband who had Alzheimer's Disease. She placed this material on her website www.coconutketones.com

 In 2001, Dr. Richard L. Veech of the NIH, and others, published an article entitled, “Ke-tone bodies, potential therapeutic uses.”   In 2003, George F. Cahill, Jr. and Richard Veech authored, “Ketoacids? Good Medicine?” 2003.   and in 2004, Richard Veech published a review of the therapeutic implications of ketone bod¬ies.   In Alzheimer’s disease, the neurons in certain areas of the brain are un¬able to take in glucose    due to insulin resistance and slowly die off, a process that appears to happen one or more decades before the symptoms become apparent. If these cells had access to ketone bod¬ies, they could potentially stay alive and continue to function.  It appears that persons with Parkin¬son’s disease,   Huntington’s disease,   Multiple Sclerosis   and ALS  have a similar defect in utilizing glucose but in different areas of the brain or spinal cord. These and other studies give evidence for the use of coconut oil. 

Cottage cheese/flaxseed oil  (Dr. Johanna Budwig)
 The German biochemist Johanna Budwig developed the “Flaxseed Oil and Cottage Cheese” diet for cancer.  She was nominated by her peers to receive a Nobel Prize seven different times!  Dr. Budwig found that the widespread dietary habits of our modern world tend to promote a dangerous deficiency in the essential fatty acids important to good health.  Because of chemically altered oils this tends to create a deficiency in essential fatty acids especially omega-3 and omega-6.  Dr. Budwig found that the body’s assimilation and use of essential fatty acids was greatly enhanced when the fatty acids were combined with sulphur-based proteins.  Most of the natural sources of essential fatty acids, such as milk, nuts, and seeds, and onions, leeks chives, garlic, and yogurt contain sulphur-based proteins. 

 She found that the richest dietary source of sulphur-based proteins to go with flax seed oil (highest source of essential fatty acids, EFAs), was cottage cheese and yogurt.  Cottage cheese is one of the richest sources of sulphur-based proteins.  By combining flax seed oil and cottage cheese, the essential fatty acids bind to the sulphur-based proteins, and this makes them water-soluble and much more bio-available to the body.  This combination thus works better for degenerative diseases like cancer. 

 She was the first scientist to oppose the modern practice of altering oils for commercial distribution purposes.  She was blocked both in academia and industry and could not publish her findings so she wrote books to share her information.  Now fifty years later what she was blocked from publishing is widely known. 

      9.  Minimal to No Grains unless Sprouted

 Grains are basically animal foods.  The raw food movement uses minimal grains to no grains at all unless sprouted.  This is a big difference between being a vegan and a raw vegan.  For those with MS they need to get off the grains because it is the grains that are damageing the myelin sheth in the nervous system.  This would also be true for Parkinson’s to a degree. 

Most raw food writers and chefs in the 1990 to 2005 publications emphasized:
1.No grains (unless sprouted) or limited grains used in raw foods, including: Gabriel Cousens,   Doug Graham,   David Wolfe,  Victoria Boutenko, 
Rhio,   Chad Sarno,  Juliano,  Nomi Shannon,   Elizabeth Baker,   Frederic Patenaude,  Brenda Cobb,  Charlie Trotter and Roxanne Klein,   Shazzie,   Alex Ferrara,   Elaine Love,   Igor Boutenko,  Sergei and Valya Boutenko,   Julie Wandling.   Paul Nison,   Stephen Arlin,    Robert Young,   Brian Clement,   Anna Maria Clement,   Cherie Soria,   James Tibbetts,   Brigitte Mars,   James Levin,  Natalie Cederquist,   Jeremy Safron & Renee Underkoffler,    Rita Romano,   Annie Padden Jubb and David Jubb,   Jeremy Safron,    Elysa Markowitz,   Johann Schnitzer   Charlotte Gerson   Jameth Dina,   George Malkmus,   Ronda Malkmus.    Alissa Cohen, Roe Gallo, Harvey Diamond, Marilyn Diamond.  
2.  Most all vegetarians use grains.  Melissa Diane Smith,  a nutritionists has a whole book on the ill effects of grains in a diet. 

 The use of grains is so well established in the Standard American Diet and other industrialized countries that the distinction between the use of dormant (dried) grains and grains that are sprouted and soaked needs to be made.  

 Thus with 45 of the raw food authors emphasized soaking and sprouting, yet a few emphasized limited usage of grains, the weight is on ‘no usage of grains’ which defines a raw vegan diet!  Grains are often called animal foods and were introduced into human diets about 10,000 years ago.  They are not part of man’s original diet or ideal diet (see Natural Law above), but humans have adapted genetically and see to be able to handle a small amount of grains.   Some believe that too much grain food (starches, cereals) burden the digestion, cause acidosis and impure blood, the chief factors in skin disorders, arthritis, cancer and other metabolic problems.  “Some doctors, who had spent their entire careers in the study of degenerative diseases, were specifically opposed to the use of cereals as suitable foods in the human diet.” 

 Brenda Cobb notes: “Let’s talk about the difference in raw and Living Foods.  Raw foods are those picked off trees or vines, such as apples, cucumbers, avocados, squash, tomatoes and bananas.  Living Foods are beans, grains, nuts, seeds and berries that have been soaked and sprouted.  When the sprout comes out of the grain, seed or berry it becomes a “Living Food,” full of life and increased nutritional value.  Ann Wigmore made the point about this being the Living Foods Lifestyle.”  
 
 Gabriel Cousens, M.D.; gives a good insight into the scientific basis for soaking and sprouting:  “In the Conscious Eating Kitchen all of the nuts, seeds and grains we use are sprouted and/or soaked.  Soaking and sprouting serve several important functions.  First, nutrients begin to be broken down into their simplified form.  For example, proteins begin the process of breaking down into amino acids, carbohydrates into simple sugars, fats into fatty acids, while minerals chelate or combine with proteins.  This significantly improves digestion and assimilation, and it is why soaked or sprouted foods are considered predigested.      

 Dr. Cousens continues: “Second, the actual content of nutrients dramatically increases during soaking and sprouting process.  Proteins, vitamins, enzymes, and minerals increase 300 to 1200%.  For example, zinc present in alfalfa sprouts increases from approximately 6.8 mg per 100 grams of seed to 18 mg per 100 grams dried weight in the sprout.  One cup of alfalfa sprouts provides twice the USRDA for zinc.  Enzyme inhibitors, phytic and oxalic acids, and mineral chelates are washed away during the soaking and sprouting process.  These chemicals function as natural defenses against bacterial, fungal, insect and animal predators in the growing process of the plant, but many interfere with digestion and assimilation when consumed.  Finally, chloropohyll develops in the sprouts as they turn green.” 

 Gabriel Cousens notes: “Grains constitute the next class of yeast/fungi/mold-stimulating foods after the high-sugar foods and fruits in particular. Research shows that stored grains ferment in ninety days. Within that time many mycotoxins are produced. In essence, stored grains are a mycotoxic hazard. A correlation was found between 112 patients with esophageal cancer and eating of stored grains (Cancer, 1987). There was a particular risk factor for stomach cancer among Scandinavian and German men eating stored grains reported in The Fungal/Mycotoxin Etiology of Human Disease, vol. 2. Stored potatoes also represent a mycotoxic risk. The black spots on them are caused by the fungi aspergillus and fusarium, which produce the mycotoxins aflatoxin and fumosium. Some grains are not stored and therefore are not a mycotoxin hazard. These include pelt, amaranth, quinoa, millet, buckwheat, and wild rice. Buckwheat is often thought of as a seed, but it is actually classified as a grain.”  

 Dr. Cousens continues: “Grains do not rot like fruit, but they do ferment. This fermentation is the mixture of starch, sugar, and sometimes yeast. The result of these products is alcohol and gas. The alcohol is a mycotoxic by-product and can create what we refer to by the phrase “food drunk.” Alcohol is a protoplasmic poison, which means that it has a negative effect on any cell in the body. Grains generally have been associated with a series of problems: allergies, asthma, gluten and gliadin intolerance, digestive disturbances, yeast infections, various mucous and congestive conditions, and several types of arthritis. These are, of course, linked with mycosis, either directly by eating grains, or indirectly through eating the animals that feed on them and drinking the animal’s milk. A high percentage of my clients have grain allergies and get much better when they stop eating grains. Grain allergies not only cause the typical mucosis membrane irritation, congestion, asthma, and sinusitis, but can have an effect on the mental state as well. Gluten, an ingredient in many grain products, has been associated with several forms of mental and neurological disorders. Some research has found that gluten contains fifteen different opioid sequences (morphine-like molecules). These can add to the addictiveness and neurotoxin effect of the grains. I believe that these opioids are in some way connected to the addictive eating patterns associated with grains, as well as to some learning disorders and to schizophrenic reactions in some people.  Not only do grains on their own create problems, but many toxic chemicals are used in the processing of grains. These include mercury, cyanide, ammonium, salt, chlorine, fluorine, mineral oil, alum, and aspartame.”

 Doug Graham, DC, in his book, Grain Damage, notes: “Optimum nutrition can only come from foods to which we are biologically adapted, such as fruits and vegetables.  Anatomically, humans are classed as anthropoid primates, along with gibbons, chimpanzees, bonobos, gorillas, and orangutans.  There is not one example in nature of an animal with anatomy and physiology similar to ours that consumes grains.  All of the anthropoid primates thrive on a diet consisting solely of fruits, vegetables, nuts, and seeds.”     “Grains contain a substance known as phytic acid.  During the process of digestion, the body binds phytic acid with calcium, a powerful alkaline, in order to neutralize its acidity.  Grains contain very little calcium, and are also low in sodium, chlorine, iodine, sulfur and other base minerals.  Fruits and vegetables contain from ten to one hundred times as much calcium and other base minerals, per calorie, as do grains.  Grains also contain abundant quantities of acid forming minerals.  The Body must yield up calcium from the bones to neutralize the acidity in grains.  Eventually, we run low on calcium, resulting in a common condition known as osteoporosis.”

 Dr. Graham notes: “Gluten, a protein found in many grain products, has been named as a causative factor in several psychoses and neurological disorders.  It has been proven to chemically contain fifteen different opioid sequences, or morphine-like molecules.  Opioids that come from outside the body are called “exorphins.”  Exorphins are labeled by scientists as addictive and neurotoxic.  They have psychoactive properties and cause related behavioral problems such as addictive eating patterns.  Gulten consumption has repeatedly been linked to learning disorders and schizophrenia by scientists since the mid 1960’s.  Central nervous system disorders such as nausea, sedation, truncal rigidity, euphoria, dysphoria, and meiosis (papillary contraction) are linked to opioid consumption.  Opioids are known to interfere with our neurotransmitter chemistry, cause various types of epilespsy and result in digestive disturbances such as constipation, urinary retention, reduced production of ADH (an anti-diuretic hormone that results in reduced urine production,) biliary spasm, slowed gastric emptying and slowed digestion.”  

 Dr. Vivian Virginia Vetrano a raw fooder since the early 70’s answered the question on grains: “We all know that people can live on them, but the question is, can people actually be superbly healthy by partaking of grains, especially a lot of them?  The answer is no.  A diet of pure grains is acid-forming, and it does not supply the proper proportion of the alkaline minerals to balance the acidic ones.”  

 In the work, Going Against the Grain, it notes:  “Many nutritionists recommend whole grains in place of refined grains, and at first thought this sounds like good dietary advice.  On paper at least, whole grains contain more nutrients.  They also have more blood-sugar-regulating fiber.  Because of that fiber, they generally rank lower on the glycemic index and offer more protectin against Type 2 diabetes and heart disease than refined grains.       However, whole grains have numerous nutritional shortcomings that make these foods far less beneficial to health than they’ve been made out to be.  Their key nutritional downfalls include a high carbohydrate content, antinutrients that impair the absorption of minerals such as calcium, iron, and zinc, and lectins that wreak havoc with intestinal and immune function.  The more that whole grains are eaten, the more their nutritional shortcomings aggravate body function and lead to serious head problems.  Ironically, many people switch from a high refined-grin diet to a high whole-grain diet in a search for better health but actually set themselves up for conditions such as bone problems, iron-deficiency anemia, and autoimmune conditions.” 

 Some shortcomings of whole grains.  Whole grains contain no vitamin C, no vitamin A and no vitamin A precursor, betacarotene.   Whole grains are not good sources of the B vitamins, especially B12 and low levels of biotin, compared to the calories they provide.  Whole grains contain antinutrients (called pyridoxine glucosides) that reduce vitamin B6 status.  Whole grains indirectly alter the metabolism of vitamin D and contain phytate and other factors that impair zinc absorption and contain numerous elements that reduce iron absorption.  Whole grains contain low levels of calcium and numerous other factors that contribute to poor calcium metabolism.  Whole grains are low in protein and contain no taurine or carnitine (essential amino acids).  Whole grains contain a very high omega-6 to omega-3 ratio and combined with omega-6 rich oils the omega-6-to-omega-3 ratio increases.  A poor omega-6 to omega-3 ratio promotes insulin resistance and has proinflammatory effects.      

 Robert Young, PhD, makes a good point about acidity:  “Multiple sclerosis, Parkinson’s, Alzheimers, ALS are all inflammatory dis-eases.  Inflammation is just another word for acidity that affects the central nervous system and causes a variety of symptoms including changes in sensation, visual problems, muscle weakness, depression, speech and coordination difficulties, severe fatigue, short term memory loss, balance impairment, overheating and pain.  Thus, what is said to be MS, Parkinson's Alzheimers, or ALS is a misunderstanding of the body’s alkaline design and acidic function and the use of a throwback catch-all diagnosis tic category when no other present-day medically accepted explanation or category seems to fit.  Every cell in the body regenerates itself over time, especially when the body receives the proper nutritional resources. This means that the body must have plenty of living waters and foods like green vegetables and healthy fats which not only neutralize acids but provide the raw materials for building new red blood cells and, therefore, bodily cells which also include the rebuilding of nerves and the myelin sheath.” 

 Norman Walker, D.Sc. a respected health advocate and author in discussing Multiple Sclerosis. “Degenerative state of the nervous ststem due to starvation of nerve and cerebrospinal cells.  This disease is the most conclusive evidence of the destructive effect of starches and grains used as food for humans.  No permanent improvement has ever been achieved, in my 50 years of observation, while the patient was allowed to eat bread, cereals and other starchy foods.  Many people however have been helped slowly to recover, by omitting these, and meat, from the diet, eating instead mostly raw fruits and vegetables, drinking at least 3 quarts of fresh RAW juices daily, and with frequent colonic irrations.  The greatest danger in this disease comes from neglecting to follow this program consistently, and so develop secondly complications.”    . 

 Dr. Walker was dealing with multiple sclerosis back in the 1930’s, 1940’s and 1950’s before the pharmaceutical companies had control of the medical system.  As he notes he helped many people on a raw food diet, juicing and 6 day juice fasts, which he used in his practice.  He wrote about eight books on health still being read today, his approach was an early form of a raw vegan diet.  His writings are excellent and with authority.  He was an expert on juiceing and lived to be about 117 years old (some say it was 109?).  The previous paragraph is excellent advise to heal multiple sclerosis, take it as your formula! 

 Dr. Norman Walker, Dr. Max Gerson and Dr. Herbert Shelton are some of the greats in the past concerning raw food diets.  Six Sigma Nutrition is basically the approach they are talking about and pays respects to these giants in the health food field. 

       10.  Excitotoxins a Strong Reason to go RAW! 

 Robert Hatherill PhD in his The BrainGate book gives an excellent understanding of Excitotoxic agents: “Commercially prepared foods are loaded with ‘flavor enhancers,’ ‘stabilizers,’ and other chemical additives used to make food taste better and better ‘mouth-feel,’ and to extend shelf life.  These additives, especially glutamate, aspartate, and MSG, are all known excitotoxins, meaning they literally excite cells to the point of death.  

 Excitotoxins interact with receptors and overexcite nerve cells, leading to the death of brain cells.  Excitotoxic agents are linked to brain diseases such as Alzheimer’s, Parkinson’s, and ALS.  Scientists also believe that excitotoxicity can cause age-related memory loss, confusion, and mental decline.  The brain uses the amino acids glutamate and aspartate as the primary excitatory brain messengers. 

 Brain messengers allow brain cells to communicate with each other.  Brain messengers can either excite nerve cells to fire an electrical current on their surfaces, or inhibit them.  Brain messengers remain inside the nerve cells in small, bubble-like structures called vesicles and, when released, they migrate to the receiving nerve cells.  If enough brain messengers reach the nerve cell, it will fire an electrical current in response. 

 Glutamate and aspartate are the most common excitotoxic amino acids.  Glutamate directs nerves messengers to respond to sensations of taste and hearing as well as thinking and memory.  Because of the wide-ranging functions of glutamate and aspartate, the human brain transports and stores them.  In very minute concentrations (approximately 10-millionths of a gram) glutamate functions as a brain messenger.  However, when glutamate levels outside the nerve cell rise higher, the nerves start to fire erratically.  If glutamate rises even more, the nerves are excited to the point of death (or excitotoxicity).  Further, nerve cells in a low energy state enhance the excitotoxicity response.”   

 “A variety of processed foods commonly contain the flavor enhancer MSG (monosodium glutamate).  All sorts of foods, from soups and gravies to potato chips and crackers, all can contain MSG.  In particular, low-calorie or diet foods containing large amounts of flavor enhancers with excitotoxic potential.  Many canned and processed soups and graview typically contain multiple types of excitotoxic additives such as hydrolyzed proteins.  Hydrolyzed proteins contain high levels of glutamate and other flavor enhancers.  Soups or liquid foods flood into the bloodstream quickly and can display even more excitotoxicity.  Wheat gluten contains over 40 percent glutamate; casein, the primary milk protein, is 23 percent glutamate; and beef gelatin protein is 12 percent glutamate.  Red meat, processed tomatoes, and cheeses are also known to contain high levels of glutamate. 

 The artificial sweetener aspartame (NutraSweet) contains 50 percent aspartame, an excitatory amino acid.  Aspartame is almost universally present in sugarless chewing gums and desserts, and low-calorie soft drinks.  The consumer needs to be wary of food additives since our food processors have disguised additives or free amino acids that have excitotoxic potential with names like hydrolyzed vegetable protein, chicken broth, textured vegetable proteins, hydrolyzed plant proteins, soy extract, casein or caseinate (a milk protein), yeast extracts, spices and natural flavors.”   

 The best way to deal with excitotoxicity is to avoid it or to minimize it which is easy to do on a raw vegan diet, which naturally avoids MSG, hydrolyzed vegetable proteins, and aspartame and other excitotoxins.  Then as noted in The BrainGate consume a medley of antioxidants.  “Flavonoids from plant pigments are excellent sources of antioxidants for the brain.  These food-source antioxidants include polyphenols (blueberries), quercetin (apples, onions, and tea), curcumin (turmeric), rosemary, green tea, ginger, oregano, naringenin (grapefruits), and hesperetin (citrus fruits). 

 Flavonoids interrupt and block the toxic processes of free radicals.  Flavonoids also tie up (or chelate) iron and copper, and they will not make you iron- or copper-deficient.  Flavonoids have another amazing benefit: they can aid in repairing and decreasing capillary leakage and actually strengthen the BrainGate.  The vital importance of flavonoids in the diet once again stresses the critical importance of high intakes of whole, fresh fruits and vegetables in the diet.  Flavonoids protect people who eat plant-based diets and lower their risk of developing brain diseases.”     

 Russell Blaylock, M.D. in his book: Excitotoxins the Taste that Kills, gives some excellent reasons why a person with Parkinson’s or Alzheimer’s should go raw vegan.  It is the easiest and best way to get off of all manufactured foods! 

 Dr. Blaylock writes: “Many meals served in restaurants contain very high doses of MSG and other excitotoxic amino acids.   In fact, they equal or even exceed experimental doses that regularly produce brain lesions in animals.  (Remember, humans concentrate glutamate in their blood following a meal containing MSG higher than any other known species of animal.) Even a single bowl of soup may contain several grams of MSG.  Most salad dressings are loaded with MSG and hydrolyzed vegetable protein (also labeled as vegetable protein), as are croutons.  If you use steak sauce, it frequently contains both, disguised as “natural flavoring” or “spices”.  Chips, creamy sauces, some gravies, rice dishes, and other gourmet foods can all be loaded with excitotoxic ‘taste enhancers’.

 I believe that there is enough research evidence demonstrating the harmful effects of excitotoxins in food additives that all persons having a history of one of sensitivity to MSG or a strong family history of one of the neuro-degenerative diseases should avoid all foods and beverages containing these excitotoxin ‘taste’ additives.”  

 “Today MSG is added to most soups, chips, fast foods, frozen foods, ready-made dinners, and canned goods. And it has been a heaven send for the diet food industry, since so many of the low-fat foods are practically tasteless.  As Dr. George Schwartz has pointed out in his remarkable book, In Bad Taste: The MSG Syndrome, often MSG and related toxins are added to foods in disguised forms.  For example, among the food manufacturers favorite disguises are “hydrolyzed vegetable protein”, “vegetable protein”, “natural flavorings”, and “spices”.  Each of these may contain from 12% to 40% MSG.”  

   “Glutamate and aspartate are neurotransmitters (the keys) found normally in the brain and spinal cord.  And even though they are two of the most common transmitter chemicals in the brain and spinal cord, when their concentrations rise above a critical level they can become deadly toxins to the neurons containing glutamate receptors (the locks) and to the nerve cells connected to these neurons.  This latter point is especially important.  What it means is that excessive glutamate will not only kill the neurons with the receptors for glutamate but it will also kill any neurons that happen to be connected to it, even if that neuron uses another type of receptor.  This will become important when we discuss Alzheimer’s disease and Parkinson’s disease.  Both glutamate and aspartame can cause neurons to become extremely excited and, if given in large enough doses, they can cause these cells to degenerative and die.” 

  With excitotoxin food additives being in virtually every manufactured food product, our brain is constantly being assaulted by excitotoxins.”  

 Dr. Blaylock lists in the appendix Hidden Sources of MSG:  “As discussed previously, the glutamate manufacturers and the processed food industries are always on the quest to disguise MSG added to food.  Below is a partial list of the most common names for disguised MSG.  Remember also that the powerful excitotoxins aspartate and L-cysteine are frequently added to foods and according to FDA rules require no labeling at all.” 

Additives that always contain MSG: 
Monosodium Glutamate
 Hydrolyzed Vegetable Protein
Hydrolyzed Protein
Hydrolyzed Plant Protein
Plant Protein Extract
Sodium Caseinate
Calcium Caseinate
Yeast Extract
Textured Protein
Autolyzed Yeast
Hydrolyzed Oat Flour

Additives that frequently contain MSG:
Malt extract
Malt Flavoring
Bouillon
Broth
Stock
Flavoring
Natural Flavoring
Natural Beef or Chicken Flavoring
Seasoning
Spices

Additives that may contain MSG or excitotoxins:
Carrageenan
Enzymes
Soy Protein Concentrate
Soy Protein Isolate
Whey Protein Concentrate

Protease enzymes of various sources can release excitotoxin amino acids from protein foods.”

Avoidance of Anything with Excitotoxins
 “Amphetamines are known to cause specific destruction of a group of neurons that are concerned with controlling fine and coordinated movements of the arm and legs.    The collection of neurons and their connecting fibers are referred to as the nigrostriatal system, which is the same nerve system destroyed in Parkinson’s disease. 

 “Exactly how the amphetamines destroy these neurons is not completely understood.  There is some evidence that they stimulate the production of free radicals in these neurons.    The nigrostriatal system also receives a large fiber input from the outer layer of cells of the brain called the cortex.  These fibers arise primarily from glutamate - type neurons, and it is through this cortical system that glutamate and amphetamines act to destroy the nigrostriatal system.   Further proof comes from the observation that a powerful blocker of NMDA types of glutamate receptors can completely block amphetamine toxicity.    Therefore glutamate, amphetamines and other excitotoxins may produce Parkinsonism by overexciting the cortical glutamate cells that connect to the nigrostriatal neurons lying deep in the brain.  It is sort of like lightning hitting the power line outside your house and burning up all the appliances connected to that line.  The power line represents the cortical glutamate neurons and the appliances, the nigrostriatal sytem.”    

 “Further evidence comes from a recent observation involving one of the primary drugs used to treat Parkinson’s disease L-DOPA.  While this drug has done much to relieve the crippling symptoms of this terrible disease, and even to extend the lifespan of younger patients, there is some evidence that it may speed up the progress of the disease.  Several studies have indicated that patients started early on L-DOPA therapy tend to deteriorate faster than those in which other drugs were used initially. 

 Part of the explanation of this phenomenon may lie in the findings of Dr. John Olney who demonstrated that L-DOPA is a mild excitotoxin.    It was found to be approximately half as potent as MS.  A metabolite of L-DOPA, called 6-hydroxy-DOPA is about six times more powerful than MSG.  From this observation it would be reasonable to assume that high doses of the Parkinson drug L-DOPA is about six times more powerful than MSG.  From this observation it would be reasonable to assume that high doses of the Parkinson drug L-DOPA could kill off already weakened neurons in the nigrostriatal system, thereby speeding up the progress of the disease.  Dr. Olney suggests that L-DOPA does not act alone but rather acts with glutamate to produce the damage.  This is one reason why persons with Parkinson’s disease should avoid all foods and drinks containing excitotoxin additives such as MSG, hydrolyzed vegetable protein, cysteine, and asparatate (NutraSweet).”  
 (While there is no proof that these toxins penetrate these sensitive areas there is no proof that they do not.  Of course I am not proposing that excitotoxin Food additives are the primary cause of Parkinson’s disease or any other neurodegenerative disease.)”

Age and Excitotoxins
 Dr. Blaylock explains that there is evidence that as people age the blood-brain barrier system tends to weaken, allowing previously excluded molecules to enter the brain.  “Yet we would expect aged nurons to be more vulnerable to toxins.   There is evidence that aged monkeys are more susceptible to MPTP than younger animals.    The drug kainite (a powerful glutamate receptor excitotoxin) will not damage neurons in immature animals but will readily kill them in older animals.  By the time we reach age sixty our neurons have undergone decades of trauma from multitude of abuses, such as injuries, infections, stress, chemical toxins, drugs, heat, and of course, food borne excitotoxins.”    

Energy and Excitotoxins
 Dr. Blaylock notes: “As I have pointed out throughout this discussion of glutamate toxicity, the brain is most sensitive when its energy supply is low.  It does not seem to matter what causes the low energy supply - hypoglycemia, poor blood supply to portions of the brain, or a failure of energy production by the cells themselves.

 There is some recent evidence that Parkinson’s patients have a defect in their metabolism that leads to increased metabolism.   Such a defect would make them more vulnerable to the harmful effects of excitotoxins.  In one study resting energy expenditure (the amount of energy being burned at rest) was measured in fourteen elderly patients with Parkinson’s disease and compared to sixteen healthy control patients of similar ages.  As a group, Parkinson’s patients had metabolic rates significantly higher than the controls.  This substantially increased energy requirement might explain the extreme weight loss frequently seen in Parkinson’s patients. ”       

11.  RDs’ Concerns for PD and Alzheimer’s Medication Use 

 Registered Dietitions (RD) have a concern about the types of food that can be eaten when their Parkinson’s and Alzheimer’s patients are using drugs.  Certain foods can interfere with the drug usage and uptake into the body.

 This chapter involves some guidelines for medical nutritional therapy for Parkinson’s, and Alzheimer’s.  These brain diseases can have different health impacts such as slowing the gastrointestinal tract or stomach emptying, causing constipation, swallowing problems, nausea, and appetite loss.  And medications like levodopa (for PD) can compete with protein absorption from the small intestine. 

 How much of these problems are caused by the disease and how much are caused by drug interactions is not known, but medications are a major problem and reduce the possibility for optimum nutrition.  The combination of medications and the disease has a double negative effect on people’s health.  Eating the standard American meat-based diet is part of the main cause.  Most foods that are highly cooked, processed foods that have salt and sugar, junk foods and meat-based products or milk all are very bad for people with these kinds of neurological diseases.  Correctly eating a plant-based diet is essential for optimizing the body and slowing healing these diseases. 

 Some concerns especially for the elderly with PD or Alzheimer’s are:
1.  Weight loss and dehydration.  Significant weight loss from the normal can lead to weakness, nausea, depression, kidney failure and slowed movement.   
2.  Constipation can cause bowel impaction.  A plant-based diet would help to relieve this problem because of the high fiber content. 
3.  Bone thinning often happens because of the high acidity caused by the food they eat and the medication they take. The high acidity of animal products, especially milk are a main cause of bone thinning, a solid plant-based diet is primarily alkaline. 
4.  Medication side-effects may include nausea, over acidity, appetite loss which leads to weight loss, fluid retention in the tissues (edema) and weight gain.  Drugs like levodopa to treat PD competes for absorption from the small intestine with protein in foods.  Thus timing meals and medication may be necessary.  “Studies have found that a high-fiber diet with plenty of plant foods can enhance the absorption of levodopa, alleviate constipation, and provide the nutrients most needed in PD.”   

 Again a plant-based diet would be best for all these conditions.  Plant-based proteins are different on the molecular level then meat-based proteins.  Plant-based proteins have a single helix bond in the amino acid molecule whereas meat-based proteins have a double helix bond.  Also plant-based proteins are more alkaline when in plant solution then meat-based proteins that are acidic in nature when in their food solution (material surrounding, intertwined with the amino acids).  

 A whole-grain diet vs. refined grains most people eat, is best for these types of degenerative diseases.  Whole grains contain fiber that helps control many of these various problems such as constipation, blood sugar management, blood pressure, cholesterol, and heart disease. 

 Unfortunately most nutritionists work with what they understand and plant-based nutrition is a field of study that they would need to study or live as life-style themselves in order to feel confident in applying it to people with degenerative diseases.  The same could be said of supplements, this is a field in itself.

 Some diseases like kidney disease may worsen with the use of supplements that are synthetic-based.  High doses of synthetic vitamin E may not be good for those at risk for hemorrhagic stroke, iron supplements for the elderly may not be recommended unless the patient is anemic.  High doses of vitamin B6 can slow or prevent absorption of levodopa (yet new drug combinations of levodopa have come out for this).  

 Some of these drugs (like Sinemet for PD) if taken with a meal may take a long time to be absorbed, since it takes one to three hours to empty food from the stomach.  Fat is digested very slowly and thus a high-fat meal may take longer.  The drug may compete with protein’s amino acids to cross the intestinal wall and then the blood-brain barrier to enter the brain (they compete because they use the same carrier system as the amino acids).  Milk blocks levodopa to a greater extent then other meat-based products.  Thus taking medications with plant-based foods may be best when taking these meds.  
All meat-based foods and all milk and dairy create problems for some of these drugs like levodopa and thus should be avoided.

 Healing through a plant-based diet and detox methods like fasting is a long slow process and could take several years.   

 It is much easier to reverse PD in the early stages with detox and a raw vegan diet because the brain continues to produce dopamine in reduced amounts.  But later on the brain slows or ceases to produce dopamine and the medications like levodopa must be used and cause on-off fluctuations as the drug wears off.  The amino acids use the exact same pathways as some drugs in crossing the intestinal wall and crossing the blood brain barrier in the brain.  Thus timing of drugs with certain foods is important. 

 Again most nutritionists are trained in a western mind-set of the standard diet being the Standard American Diet, a meat-based diet that is cooked.  This gives faulty figures on protein needs and types.  Let me repeat some of this to help understand.  Meat-based protein is an inferior type of protein and much of the information is faulty.  Everyone thinks eating meat is a complete protein which is false, only a few types of meat, such as prime cuts of steak are a complete protein all other meats are incomplete.  This was actually research paid for by the meat industry presented in conferences back in the 1970’s.  The more research they paid for the more paper came out showing meat was an inferior protein.  The meat-industry stopped doing research after the 1970’s and put their money into advertising and promoting literature with information they wanted the consumers to know and believe! 
 
 Another fact that came out in the research on protein needs is that studies in the 1970’s on human protein needs by the FDA found the average 150 pound male needed 36 grams of protein a day, independent studies found 35 grams.  European studies found only 30 grams were needed and studies on the Hunza’s found 28-30 grams were needed.  American studies used nitrogen content studies for determining protein needs, European studies used a different method which is matched by studies on the Hunza’s who are primarily vegetarian (they may have some eggs or cheese).  These figures are still valid today.  Some experts in the vegan field say studies on protein needs are less the 30 grams, but studies by the USDA found that the average vegan eats about 35 grams a day, lacto-ovo vegetarians eat about 56 grams and meat-eaters eat over 70 grams.  (See Jim Tibbetts books for more detailed information and references.)  

 The researchers U.S. government wanted a safety factor and raised the RDA’s to 42 grams a day.  Back in the 1970’s they didn’t know that this safety factor was not needed because the body has a pool of protein amino’s in the body which it can draw upon as a safety factor.  Then the government allowed input from the public and the meat-industry and others influenced the government to raise the protein needs to 56 grams, which remained the standard for today.  Of course this made them another couple of billion dollars a year by influencing people to eat more meat for protein! 

 The 56 gram figure is high but OK.  When a person gets over 70 grams the body starts producing uric acid which starts acidifying the body.  Milk, meat and dairy products are highly acidic and acidify the biochemistry.  The average meat-eater eats between 70 and 120 grams.  Over acidity is a major problem in America.  

 A lot of people substitute poultry for red-meat, this may be a little bit of an improvement but the muscle fiber and decay rates in poultry are the same as in red meat.  Poultry is going to give the same problems as red meat is going to give for people with degenerative diseases. 

 The standard nutritional recommendation for Parkinson’s is to use protein foods moderately and to use milk alternatives such as soy or rice milk.  Some recommend using evening protein meals so the mobility is greater during the day.  Another possible route is to eat meals that consist of a ratio of five-to-seven parts carbohydrate to one part protein (5:1 to 7:1).  A high ratio of carbohydrate to protein causes a large amount of insulin to be released into the blood.  Insulin removes some of the amino acids from the blood and may help lower the competition between aminos and Sinement (a PD drug).  The high-carb meal plan appears to work well for about two-thirds of the people who try it.  It allows small amounts of protein throughout the day, and a more natural menu.”      

 Plant based proteins such as dried beans, nuts, and seeds contain a high ratio of carbohydrates to protein, whereas meat-based foods contain no carbohydrates.  Legumes have more fiber then any other foods and plant-based foods in general have superior nutritional profiles then meat-based diets. 

 It is very important to get enough water and fiber each day and plants have a high amount of water in their cells with correct pH balance.  This type of water is going to be healthier then city water which has chlorine.  Fiber helps keep the bowels working smoothly and is a partner with water to keep the intestines healthy.  There is a big debate on the various types of water and the health benefits of them, the easiest way around this complicated debate is to eat a lot of fruits and vegetables which have a high content of water which is nutritious the body.  Drinking a lot of freshly made juices also helps to get plenty of water into the body.   

 Any kind of drug or over the counter medication like a laxative in the long run is going to cause damage or problems.  Laxatives cause rapid removal of the bowel contents by stimulating the nerve endings.  This can damage the lining of the colon, over time thus causing even more problems with constipation.  A raw vegan diet will help with bowel problems which laxatives might be taken for. 

 The dry mouth, dry eyes and thirst are often caused by some medications for PD and Alzheimer’s.  Urinary tract infections and problems or related issues can also be a concern.  Again lots of water and juice is recommended along with lots of fruits and vegetables.  Initially a person may find it difficult to eat lots of fruits and vegetables and drink several glasses of freshly made juice a day but after it becomes a lifestyle, it is no longer difficult and just part of one’s life. 

 For many elderly people osteoporosis is a problem and a vegan, raw vegan diet is ideal for these people.  One of the main cause of osteoporosis and bone loss is excess acidity in the body.  The body’s normal pH is 7.2 to 7.4 which is alkaline, below 7.0 is acidic.  The blood’s normal pH is 7.4 and in order to maintain that pH the body sucks calcium out of the body to alkalize the normally acidic body from the standard American diet.  Calcium is the most alkaline mineral in the body.  If the person’s blood pH varies too much the person can go into a coma.  The dairy industry wants people to think that milk is needed for the bones but studies show differently since pasteurized cow milk is acidic!  Actually goats milk is closes to mother’s milk, cows milk is quite different and is designed to make a baby calf grow to 1,000 pound cow.  All the studies show that vegetarian diets have far less osteoporosis then meat-based diets. 

 The studies also show that high does of calcium does not prevent osteoporosis.  Here the studies are a little conflicting since they can help, but supplement industry pushes calcium and other mineral supplements as being good for osteoporosis. But without adequate amounts of vitamin D calcium cannot be absorbed.  Getting sunshine is important to get vitamin D naturally.  Magnesium, vitamin K and some other nutrients are important for people with degenerative diseases and eating lots of leafy greens will provide generous amounts of these nutrients.  

     12.  Advice for Lifestyle Changes 

 Registered Dietitian’s have some general comments or advice that needs to be given to Parkinson’s patients and medical professionals who are reading this book.

a.  Leave Your Emotions at the Door
  Emotions often get in the way and sometimes blind a person from seeing clearly.  Thus leave your emotions at the cover of this door, before entering into this book.  Parkinson’s and Alzheimer’s are a very emotionally changeling disease.  Sometimes friends, family, a counselor or a support group is needed to deal with this issue of dietary lifestyle changes.  

 Most people who want to change their diet are pulled in different cultural directions and by different personal desires.  Oftentimes it is just what scripture refers to as, “the flesh”, bad desires and habits.   People want to hold onto ‘the flesh’ in their lives, and dying to the flesh is a major obstacle, and the help of others are needed. 

 For example pasta and white flour products are dead foods they have little to no nourishment except empty calories and they actually deplete B vitamins.  A person is going to complain that they don’t want to give up their pasta, its part of their culture!  But if you have Parkinson’s and want to use this or most other diet therapies, you need to die to pasta and white flour products.  Cultural habits and personal dietary preferences are very difficult to change, but change is needed to succeed! 

b. The Parable of the Sower and the Seed
 In general there are three groups of people in relation to using diet for Parkinson’s.  The first group the, ‘not interested’ are about a third, they want nothing to do with changing their diet and they will have nothing to do with being a vegetarian.  They will not waste their time looking at this approach so if you’re reading this book you’re not one of them.  The second group of Parkinson’s patients is the ‘curious crowd’.  They will read this book and decide to make a few minor changes in their diet or life but do no more.  You could be one of these, if so you will not succeed in the long run.  You need to repent and become one of the ‘serious group’.  The third group the ‘seriously interested’ will embrace this protocol and make the major lifestyle changes needed.  It’s like the difference between someone who puts their toe in the water and walks away, the curious crowd gets in and splashes around and the serious swimmer gets in and swims laps.  Only those who swim laps will succeed.  It is the Parable of the Sower and the Seed. 

c. Silver bullets and the Time Frame
 This Parkinson’s/Alzheimers protocol is not a “silver bullet” (a pill or drug) designed to kill the Parkinson’s disease in one shot.  This protocol is a lifestyle change and encompasses a lot of work which will help put Parkinson’s and Alzheimers into remission.  It is a process that takes six to nine months to start seeing real results, and a year to three years to bring it into remission.  During this time the PD patient will have to go through several long fasts and stay on the raw vegan diet.  It will probably take at least three years of a raw vegan diet and fasting to completely bring the PD into remission.  Depending on the type of Parkinson’s it may take longer for some than others.  Even after the Parkinson’s is brought into remission, it is important to stay on this diet.  If you go back to your old dietary ways the Parkinson’s will probably return. 

 Yes, you may have to stay on a raw vegan diet for the rest of your life to keep PD (Parkinson’s Disease) and Alzheimers in remission.  Hey, the title of this book is about bringing it into remission.  Some people may be able to go back to the ‘worldly diet’ that they are used to, this has been done, but most will have to stay vegan the rest of their life to avoid the recurrence of PD and its symptoms.  If you don’t want to eat a plant-based diet, I’m sorry, this book and program is not for you.  This book is based on scientific evidence on Parkinson’s, other brain diseases and the degenerative diseases in general. 
  
c. Lifestyle Choices and Desires
 There’s an old Jack Benny joke:  A criminal points a gun at Jack and says, “Your money or your life?”  Jack replies, “Gee, I don’t know, I don’t know!”
 
 This joke could be rephrased, “Your dietary lifestyle or your life?”  And the PD patient replies, “Gee, I don’t know, I don’t want to change, I don’t want to change!”  

 People have many different desires and they have to choose between them when they are waging a war on Parkinson’s and/or Alzheimers.  There are many of the foods that they could eat before but they should not eat while they have PD.  An easy starting formula is the five whites: sugar, salt, flour, milk, meat.  Eliminating these five white and you just eliminated 60% to 70% of everything in the supermarket and in your recipe book.  Oh so you want your pasta!  Sorry, pasta is dead food has little to no nourishment value except calories and depletes B vitamins.  Yes, your cultural desires and habits need to be put aside too. 

 This book is about optimizing the body’s resources to help put Parkinson’s and Alzheimers into complete remission.  Meat-based diets have over a billion pathogenic organisms per day which needs to be eliminated to heal brain diseases.  This Six Sigma nutritional approach involves lifestyle choices and working on dying to some personal desires and cultural habits of the past.  The raw vegan diet is difficult for most people to make but a person has to choose. 

d.  Natural Foods are Medicine! 
 All natural foods are medicine.  Foods affect the biochemistry one way or the other.  All drugs affect the biochemistry one way or the other too!  Foods like drugs can affect the biochemistry of the body, hopefully in a positive manner.  For example, most unnatural foods like sodas (which has a very acidic pH of 1 to 3, not the normal 7.4) affect the biochemistry in a negative way and all drugs, which are unnatural and mostly acidic, also affect the biochemistry in a negative way while they try to control the biochemistry of the body.  Drugs are sometimes a very concentrated food source, but the concentration is unnatural. 

 There is healing through natural foods and drinks like fruits and vegetables; hundreds of studies have indicated this.  Some foods like carrots which have beta-carotene as a natural immune builder.  There has been a lot of research on some foods that showed promise since they have nutrients that fight PD, like berries. 

 Natural foods and nutrients and juicing can not only prevent PD but in the right combinations and concentrations over extended periods of time can help bring PD into remission.  Sometimes it is not just the taking in of foods but the avoidance of foods; this is what happens with fasting. Fasting is a method of getting rid of dead, diseased and dying cells and resetting the body’s parameters.  If your computer or a machine needs to be reset you press the reset button, fasting is a reset button.  But we are talking about long fasts. 

 For thousands of years foods, herbs and fasting were the medicine of physicians.  It wasn’t really until about the 1940’s that allopathic medicine with pharmaceutical drugs started becoming the major controlling power in the U.S.  But natural medicine moves on!    

 Using diet, juicing, fasting and supplements you are going to win the battle against Parkinson’s and Alzheimers.  But first you need to go to boot camp and prepare, first you have to buy the proper equipment to defeat it.  You do this by buying the books that are needed; several of them are pointed out in this book.  Next to do raw foods and juicing you may need to buy some kitchen equipment such as a juicer, a blender, a dehydrator, a Cusinart/food processer, and other needed kitchen tools.

 Next you need to put together your army of support individuals. 
• A counselor is a very important support individual to help you get through the life changes that are necessary. 
• A religious affiliation is also very important since that can be a source for prayers and spiritual nourishment. 
• A Parkinson’s/Alzheimers support group would also be a good source of support.
• Supportive friends and family help too!    

 Be careful with your time and do not get too involved in too many groups and activities.  The main focus for the next six to nine months will be reading and food prep and fasting and some exercise, sunshine, resting, etc.  There is a learning curve and you need to spend a couple of months learning how to change your lifestyle.  This Six Sigma approach can help to do that.

 This book is about Individual-oriented medicine to optimize the body via. the vegan diet, fasting and nutrients.  Functional Medicine tries to optimize a person’s biochemistry and gene structure.  Naturopathic medicine, Ortho-molecular medicine and Ayurveda Medicine try to optimize the body through natural means.  This Parkinson’s and Alzheimers protocol utilizes these schools of thought about medicine. 


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H.  Summary of the Six Sigma Diet Protocol for PD and Alzheimer’s 

 This is a summary of forthcoming chapters with the scientific evidence and studies which back up this dietary protocol.  As will be seen the scientific evidence is strong that these nutrients and foods that have active ingredients have been found to have an effect in the brain in a positive way!  The following protocol is based on the scientific research to date.  It is a lifestyle protocol and as time progresses and remission and healing occurs, one can shout, Alleluia!

 In the mid 1990’s Dr. Ronald Prior at the USDA laboratory at Tufts University, Boston did research on antioxidants.  Some of the fruits and vegetables jumped out as leaders in antioxidant values.  The antioxidant values  are basically thus: Blueberry 23%; Blackberry 21%; Garlic 19%; Kale 17%; Strawberry 16%; Spinach 13%; Brussels Sprouts 9%; Plum 9%; Alfalfa Sprouts 8%; Broccoli Floret 8%; Beet 7%; Orange 7%; Red Grape 7%; Red Pepper 7%; Cherry 6%; Kiwifruit 6%; Pink Grapefruit 4%; White Grape 4%; Onion 4%; Corn 3%; Eggplant 3%; Cauliflower 3%.      (Dr. Ronald Rrior, USDA)   
   
 1. Nutritional Diet protocol  -  see Living Foods Blueprint outline in last section
• Raw Vegan  (Alleluia, Six Sigma)   -  Best plant-based nutrition for PD
• Raw Vegan  (Other raw diets listed)  -  Alternative plant-based nutrition for PD
• Vegan or Vegetarian     -  O.K. plant-based diet, not recommended
  
Vegetables to be used - choose at least 3 servings every day

• Blueberry
• Blackberry
• Garlic
• Kale
• Strawberry
• Spinach
• Brussels Sprouts
• Plum
• Alfalfa Sprouts
• Broccoli Floret
• Beet  • Orange
• Red Grape
• Red Pepper
• Cherry
• Kiwifruit
• Pink Grapefruit
• White Grape
• Onion
• Corn
• Eggplant
• Cauliflower

Some vegetables recommended 
• Cruciferous vegetables (all)
• Spinach
• Tomato
• Carrots
• Cabbage
• Broccoli
• Hot chili peppers 

Berries to be used - choose some every day
• Grapes
• Blueberry
• Bilberry
• Cranberry
• Elderberry
• Raspberry
• Strawberry

Spices to be used - found helpful for cancer and some for Parkinson’s  
• Garlic
• Onion
• Turmeric
• Ginger
• Rosemary
• Clove
• Saffron
• Red pepper

In other words, spicy vegetable dishes and berry dishes are helpful!
These spices, berries and vegetables are or should be your main dietary focus for Parkinson’s and Alzheimer’s, the more the better.    

 2.  Fasting and Detox protocol

Daily Coffee/Calmomile Enemas (see Dr. Flavin’s recommendation) the first month
Doing a 7-10 day juice fast the first or second month - An O.K. detox
  or 21 to 28 day juice fast the first or second month             - A much better detox
  or a long water fast 28 - 42 days, best at a clinic  - An excellent detox
 Less than 12 days on a fast is not going to start re-structuring the bio-chemistry back to its normal levels.  A longer 21-28 day juice fast is highly recommended.  Then move back to a raw vegan diet.  Under professional supervision is best.

 A heavy metal detox program is also recommended.  There are various version on the market such as;  www.renewlife.com  

 3. Juicing protocol   4 to 8 cups per day.  4 cups minimum juices/smoothies per day. 
Carrot juice      Dosage 1-3 cups/day
Apple, Berry or other organic juice   Dosage 1-3 cups/day
Green juice      Dosage 1-3 cups/day
Green Smoothies     Dosage 2-3 cups/day
 Green Smoothies/with   
     Wheatgrass juice/powder  (Dosage: 1-2 tbsp/day, can add into smoothie)
     &/or Barley green powder   
     Or Superfoods powders  (Dosage: 1-2 tbsp/day, can add into smoothie)
     Adding Protein Powder  (Dosage: 1-2 tbsp/day, can add into smoothie)
     
   Herbal protocol along with Juicing
Green tea    Dosage: 1 cup/day and/or capsules or liquid
Or Herbal tea combinations   Dosage: 1 cup/day or mix in with the smoothie
        
4a. Nutrients Protocol - following section 
 The Vitamins or Nutrients from the list can be added into this smoothie or juices.  The specific nutrients are listed in the following Nutrient Protocol.  If you cannot afford or have a hard time getting the nutrients then do what you can, but do all the other protocols. 

Optional - supplements
Cottage cheese/flaxseed oil  Dosage is a little every other day or so. 
The supplement GRAPE SEED EXTRACT can also be added to the smoothie.

   Lifestyle Activities protocol
 -  Sunlight, and fresh air - daily or at least five times a week
 -  Exercise and daily stretching - daily or at least five times a week
 -  Prayer and meditation - daily or at least five times a week
 -  Oxygen Therapy - as needed.
 Many plants in living room, bedroom and around.

4. Six Sigma Nutrient Rotational Protocol

 Six Sigma nutrition recommends rotational supplementation for brain diseases.  In the supplement section are listen various doctors with their recommendations are different possible supplementation plans.  Make three groups out of the supplements you want to take.  Do the first plan for two days, the second group do for two days, a third bunch do for two days and then take a day off before starting the rotations again.  Six Sigma encourages six days of nutrients and the seventh day off for the first two months then five days of nutrients is enough.  You really want to give your body and mind a rest of taking these large quantities of nutrients day after day.  In addition to the above three groups integrate into these nutrients:

Nutrient Recommendations as part of one or two of the Groups

• An Expensive Multi-Vitamin (upper end vitamin) - two types
• A Green Food Powder, one with multiple ingredients, the other a single green such as:
  Alfalfa, Barley Grass, Wheat Grass as one of the types of single greens. 
• Individual tablets of: Alfalfa, wheatgrass, barley grass, kelp, spirulina that are not one of    the green food powders used. 
• A Probiotic - two types
• Protein powders - at least two types preferably three.  Hemp, Rice, Soy, Meca, or other mixture of these, no Whey proteins products are allowed. 
• Flax seed oil, Udo’s 3-6-9 or DHA blend or other oils - at least two of these 
 
 At this point more research is needed before stating specific nutrients, the ones from the lists in the previous section are in the ballpark of where a person needs to be at.  Different doctors and nutritionists would recommend different sets of nutrients, thus the debate goes on. 

  5.  Prohibited Foods and Products 
 
Avoid Animal Products and High-Protein Foods and Soy
 High-protein foods, such as meats, eggs, seafood, and other animal; proteins; all animal foods are not allowed.  (For those who choose the lowest dietary level of partial vegetarian only a limited use of fish, cheese and eggs, definitely not more than one of these products a day is allowed, preferably not more than three times a week.  But this is not recommended.)   Avoid all American soy products as they are highly processed foods and mostly genetically modified. 

Avoid Excess Oils and Fats
 This includes corn oils, canola oils, and all other vegetable oils, all animal fats, all margarines or oil based spreads, all hydrogenated or partially hydrogenated oils’ Olean, Olestra or other “fat substitutes”.  Any other source of dietary fats, except as naturally occurring in allowed foods.  Fish Oil is a good option for patients.  The oils that are allowed for parkinson’s and alzheimers patients are flax seed oil, olive oil, hemp oil, Udo’s 3-6-9 Oil Blends.

Avoid Salt and Sodium
 Salt and Sodium in all forms, including table salt, sea salt, celery salt, vegetable salt, Bragg’s Aminos, tamari, soy sauce, “lite salt”, baking soda, Epson salts, sodium-based baking powders, and anything “sodium” in its name, as well as salt substitutes.  A water softener has salt added to the water, use potassium water softener instead.

Avoid all Sugar Products 
 All candy products, processed foods with sugar in them.  All cookies, candies, cakes, anything that is baked could turn into sugar. 

Avoid all White flour or White Rice products and all Soy Products 
 All white flour products and white rice products avoid, whole grain flour or brown rice is O.K. but it still contains a lot of starch.  Avoid all American soy products as noted. 

Avoid certain beverages 
 Alcohol, any carbonated beverage, commercial beverages, black tea and other non-herbal teas are not allowed; also coffee as a regular beverage only limited usage is allowed (except as a coffee enema).  Cow’s milk is not allowed.  Any of the store bought commercially created drinks.  Ice tea or herbal tea beverages are allowed. 

Commercial Prohibited Foods
 All manufactured (processed) foods, bottled, canned, frozen, preserved; refined, salted, smoked, and sulfured foods.  Bicarbonate of soda in food, candy, and cake, chocolate, cocoa, ice cream, and mushrooms is prohibited. 

Avoid all Chemicals
 Nicotine, hair dye (including henna), hair permanents.  Cosmetics, underarm deodorants, lipsticks and lotion, shampoo (with the exception of herbal shampoos).  Chemical cleaning products, house water softeners, pesticides, fluorine in toothpaste. 

Footnotes are included in the book. 
There are lots of footnoes that are not included here. 
 



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