Comments on: Estrogen-Related Genes and Parkinson’s Disease

By: Alexa Fleckenstein M.D.

Alexa Fleckenstein M.D. — Tue, 13 Jan 2009 19:50:29 +0000

coldwatermd@yahoo.com.

By: fred srebnick D.O.

fred srebnick D.O. — Tue, 13 Jan 2009 19:21:43 +0000

Dear Alexa,
I would love to have your e-mail so I could send you some articles I have written and we could discuss stuff back and forth.
Fred…

By: Alexa Fleckenstein M.D.

Alexa Fleckenstein M.D. — Tue, 13 Jan 2009 02:44:36 +0000

Thank you, Fred – that was a great explanation.

Alexa.

By: fred srebnick D.O.

fred srebnick D.O. — Mon, 12 Jan 2009 22:14:31 +0000

AGEs refers to advanced glycation end products that are associated with every degenerative disease we know about. They are caused by overeating, elevated blood sugars and browning of foods due to the Maillard reaction. Toasting, roasting, grilling, frying, broiling are bad and the reaction is prevented by water being present as with boiling, steaming and poaching.

By: Alexa Fleckenstein M.D.

Alexa Fleckenstein M.D. — Mon, 12 Jan 2009 17:56:04 +0000

The negative effects are probably related to milk protein (casein); it is inflammatory.

It might be worsened by modern treatment of milk (homogenization, pasteurization) which might make the milk protein even more harmful. Unfortunately, most people don’t have their own cow in the backyard. And if one knows a source of raw milk: Infections with mycobacterium, listeriosis, and so on, pose real danger.

And the milk fats are not healthy in themseves – at least not in homogenized version. So better to stay away from dairy altogether.

What’s AGEs??

Alexa Fleckenstein M.D., physician, author.

By: fred srebnick D.O.

fred srebnick D.O. — Mon, 12 Jan 2009 17:03:18 +0000

What are the negative effects of dairy consumption? Are they related to the saturated fat, the casein content, or some other factor in dairy foods?
I agree that dementia is associated with gluten sensitivities.
Correction of excess glutamate and AGEs will do wonders for a Parkinson’s patient.

By: fred srebnick D.O.

fred srebnick D.O. — Mon, 12 Jan 2009 17:01:21 +0000

By: Alexa Fleckenstein M.D.

Alexa Fleckenstein M.D. — Wed, 19 Mar 2008 01:36:56 +0000

Another thought: I learned in medicine that Parkinson’s is a “new” disease. It was first described around 1800 (if I remember right). Before that, it was unknown. Was never described by such astute observers as Hippocrates, galen, and so on.

Now we know that Parkinson’s has a genetic background – multi-genetic indeed. But it seems it needs an environmental trigger to bring the disease out.

I have always wondered if it is an environmental toxin (or several), or something in our food. Or something missing from our modern food. Because around 1800 was really the entry into “modern” times with industrialization, manufactured food, and so on.

- Just some disorderly musings.

Alexa Fleckenstein M.D.

By: Alexa Fleckenstein M.D.

Alexa Fleckenstein M.D. — Tue, 11 Mar 2008 18:37:31 +0000

This is interesting because as a physician I observed that people blue-eyed, fair-skinned people have more often gluten sensitivity (unfortunately, this is only anecdotal. But I don’t think we’ll see a study soon about this – who would want to fund it?). And they seem also more susceptible to the negative effects of dairy consumption. Also, I wonder if Alzheimer’s is more frequent in these people?

Alexa Fleckenstein M.D.

Author of: Health20 – Tapping into the Healing Power of Water”, McGraw Hill 2007, and “Healthy to 100: Aging with Vigor and Grace”, HCI 2006.