“To milk or not to milk?”

Dietary discussion for People with Parkinson’s, Dr Richard Maurer

People in the top 20% of dairy intake are more likely to develop Parkinson’s. Realize this is a small increase in likelihood…Like going up from 0.6% to 1.0% of a population studied over time. Combine this with Laurie Mischley’s study results and she found that Parkinson’s progression in people who have Parkinson’s is worse for those people in the highest categories of dairy intake.

Inflammation?

Dairy has a beneficial and anti-inflammatory protein called lactalbumin or whey. But it also has a pro inflammatory protein, casein. For people vulnerable to the inflammatory capacity of dairy intake, this may be at play. This would obviously be important if there is a history of G.I. inflammation such as Crohn’s disease or colitis. This could also be tested with the inflammation marker CRP. Anti-inflammatory levels of CRP are <1. 1-3 is “normal” inflammation for Americans, and above 3 shows some increased inflammation pattern. This is a nonspecific test, but is sensitive to G.I. inflammation

Pesticide herbicide residue?

Organochlorine, organophosphate, synthetic pyrethroid and/or triazine were found in fluid milk, powder products, yogurts, cheese, butter, and sour cream. https://doi.org/10.22358/jafs/82623/2018

This is a compelling consideration, especially given that Mischley’s study incriminated all dairy products from butter to nonfat yogurt and everything in between. It is important to note that organic dairy products have been shown to contain no pesticide, herbicide, anabiotic residue from currently used sources. There are some persistent “formerly used” chemicals found in trace amounts of conventional and even some organic dairy items, including compounds like one of the chemical breakdown products of DDT.

As Ray Dorsey says so often in his books ending Parkinson’s disease and the Parkinson’s plan… Even though we already have Parkinson’s disease, we should probably still limit the things that can contribute to getting Parkinson’s disease. It’s like whether you stop smoking after you have a cancer diagnosis. As you can, guess, I am one of the people that would stop.

Therefore, it is certified organic dairy or no dairy for me. And of the dairy products we choose to eat, they are best used in condiment doses, not main courses. Even the healthy organic yogurt and Kefir – I generally only use a few ounces at a time. As a reference point, if I were to fill out a questionnaire for a study…I want to end up in the lower 25% of dairy intake.

Now, for the special occasions, I need to find a nice organic ice cream to put inside those cones I have in the pantry.