Neuroscience Nutrition in Parkinson’s Disease
- Dipublikasikan tanggal 14 Nov 2016
- Steve Blake, ScD Presents:
Parkinson’s disease involves a deficiency of the neurotransmitter dopamine. Symptoms can include tremor, rigidity, difficulty thinking, and slow movements. Diet can have an impact on our ability to make dopamine. Find out how to adjust diet to improve dopamine production. We will explore how to avoid the foods and toxins that may deplete the brain cells that make dopamine. We will learn about certain foods that help protect brain cells and slow degeneration. Since symptoms do not often show up before half of the dopamine-producing brain cells are gone, all of us can benefit from proactive risk reduction.
Steve Blake, ScD, is part of the clinical and research faculty at Hawaii Pacific Neuroscience, and is finishing a clinical study at Hawaii Alzheimer’s Disease Center. He has presented grand rounds at John A. Burns School of Medicine at U.H. and at Boston University Medical Center. He has authored Parkinson’s Disease: Dietary Regulation of Dopamine, Vitamins and Minerals Demystified (McGraw Hill), A Nutritional Approach to Alzheimer’s Disease, Alternative Remedies (Mosby), co-authored Mosby's Drug Guide for Nurses, 4th edition, and created the Diet Doctor software to analyze dietary nutrients. He earned his ScD from the International Center for NaturoBioHolistic Health and Medicine. He lives on an organic farm on Maui with his wife Catherine. www.DrSteveBlake.com.