Parkinson's disease is a neurological disorder that affects movement. Symptoms include tremors, a shuffling walk, a mask-like facial expression, problems with chewing and swallowing, speech impairments, depression and sleep disturbances. Medications can provide symptomatic relief, but do not halt the progression of the disease. The limited usefulness of medication has led some people to consider alternative therapies, including macrobiotics.
Risk Factors
While genes seem to play a role in the disorder for people who develop it before age 50, environmental causes seem to figure more prominently for people who develop Parkinson's after age 50. Epidemiological studies indicate the condition is more common in industrialized countries and that, in those countries, agricultural workers seem to have significantly higher rates of the disorder. These findings suggest that exposure to pesticides and herbicides may play a causal role in the development of this disorder.
The Standard Macrobiotic Diet
The macrobiotic diet is centered around plants. Brown rice and other grains make up 50 to 60 percent of the diet by volume. Vegetables make up 20 percent, while fish, sea vegetables, beans, soups and fish constitute the rest. Macrobiotic eating emphasizes natural foods only -- food that is organically grown and free of artificial dyes, colorings and flavors. Beverages include well or spring water and kukicha tea, which is made from the stems of the tea bush and is very low in caffeine.
Macrobiotics and Parkinson's Disease
Because exposure to pesticides and herbicides may play a causal role in the development of Parkinson's, switching to an organic macrobiotic diet may at least prevent further exposure to these potentially damaging substances. Also, research shows that a plant-based diet improves Parkinson's symptoms in many people. According to a January 2011 article in "Nutritional Neuroscience," patients following a plant-based diet for four weeks showed a significant decline in the severity of Parkinson's symptoms.
Macrobiotics and Vitamin B-6
A study published in the September 2010 issue of the "British Journal of Nutrition" found that low levels of vitamin B-6 are associated with an increased risk of Parkinson's disease. This relationship held even when the data were analyzed to control for confounding factors.
Rice bran is an excellent source of vitamin B-6. In fact, a table compiled by the U.S. Department of Agriculture indicates that 100 g of rice bran provide 240 percent of the daily requirement. Because a macrobiotic diet includes brown rice, which contains bran, it also supplies high levels of this nutrient.
References
- National Institutes of Neurological Diseases and Stroke; Parkinson's Disease: Challenges, Progress and Promise; November 2004
- "Nutritional Neuroscience"; Pilot Dietary Study wit Normoproteic Protein-redistributed Plant-food Diet and Motor Performance in Patients with Parkinson's Disease; L. Baroni, et al.; January 2011
- Mayo Clinic; Vitamin B6; April 1, 2011
- "British Journal of Nutrition"; Dietary Intake of Folate, Vitamin B6, Vitamin B12 and Riboflavinand Risk of Parkinson's DIsease: A Case-Control Study in Japan; K. Murakami, et al.; September 2010
- HealthAliciousNess: Nutrition Facts Comparison Tool: Rice Bran Crude
Member Comments