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Based on researchers in the United States recently, eating vegetables at least twice a week or more, can reduce the risk of parkinson to 30 percent. Parkinson's is a degenerative neurological disease that causes tremor or vibration at rest,as well as muscle stiffness.
This was said by Dr.Searles Nielsen,from the University of Washington in Seattle,USA as quoted Mirror.co.uk.Nielsen says scientists have found a link between brain receptors and the diet of 600 patients. Experts study the diet of 500 patients diagnosed with Parkinson's disease.
"Our study to investigate what diet is good for Parkinson's and the risk of developing Parkinson's disease," Nielsen explained.The result,vegetables such as peppers, tomatoes,potatoes, and eggplant can reduce Parkinson's risk by 30 percent.To consume,can be made vegetables,stir-fry,or mixed with other ingredients.
In addition to eating vegetables earlier,there are also other factors that may reduce the risk of Parkinson's disease."There are a number of other factors that are currently under investigation,which may lower risk such as quitting smoking, drinking coffee,and exercising diligently," he added.
Regarding the study,nutritionist from St George's Hospital NHS Trust in London,England,Catherine Collins says Nielsen's work is the same as a Mediterranean-style diet.Mediterranean diet requires eating more vegetables such as tomatoes and peppers.
