First of all, I don’t work for a restore gold or affiliated in anyway.
3 1/2 months ago I got into see famous Parkinsons specialist. I was really excited to follow her protocol. The first thing she told me to stop was NAC. It’s one of the main ingredients of restore gold. I’ve had Parkinson’s for about six years. Progression has been very slow, some symptoms actually getting better while some is getting a little worse. During that time I have taken restore gold for all about nine months. A couple years ago I had stopped taking it for six months, I got much worse and restarted again. After my recent appointment, I stopped at the Restore Gold again, my symptoms started to progress. I restarted it about two weeks ago and just beginning to feel a little better. NAC and Tuduca in my opinion are the key supplements that are part of the Restore Gold. In those few couple of months, I’ve had to increase my Parkinson’s medication.
NAC is an awesome supplement. The pharmaceuticals know that and they actually tried to outlaw as a supplement a couple years ago. It’s one of the most effective, if not the most effective supplement At lowering glutamate in the brain. It’s awesome for the overthinking that most PD patients suffer from. Psychiatrist use it for OCD, anxiety and depression. The side effect is fighting Parkinson’s.
The other thing that specialist told me to do was to stop eating meat. I tried that for about two weeks. Those two weeks I felt like crap all the time. During that time, a friend of mine told me how well he felt on the carnivore diet. I know there’s been studies in the past where patients with Parkinson’s go to the ketogenic diet and get like a 45% reduction symptoms. The last month I went to carnivore diet with a an exception couple of vegetables and berries. I’m not completely sold on the carnivore diet as of right now but soon think that I will eat this way the rest of my life.
It never made sense to me is how eating meat could somehow be bad for humans. Have you ever seen a piece of meat in your stool? Sorry to be gross, but we evolved eating meat. The main difference between humans and chimpanzees is that our guts are much more acidic. We are designed for Meat. The newest studies demonstrate that red meat is not inflammatory except for those who are morbidly obese. Red meat is actually a superfood. Our stomachs evolved to eat meat. Some evolutionary scientist credit Eating meat is what helps us to grow such a large brain. Doubling of the human brain size in the relative short amount of time is one of the mysteries of evolution.
I usually only eat in a short window of time around dinner time, so the excessive proteins doesn’t really mess with my medicine. Intermittent fasting is super healthy choice three meals a day is just a marketing ploy. I’m never hungry. I have a constant energy. I don’t have to drink coffee at all.
The carnivore diet is known for is for healing the gut. I used to have diarrhea, cramps, bloating. I’m certain by Parkinson’s started in the gut. I actually have very low cholesterol, but I shouldn’t because of my diet whole life. Most people with Parkinson’s actually need more cholesterol. The reason I have low cholesterol is that leaking through my gut.
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Thanks. That reference does cover the issue of no risk of increased cardiovascular disease, however, the risk of eating red meat appears to be an increased risk of cancer. references:
"(Neu5Gc) is a non-human red-meat-derived sialic acid immunogenic to humans. Neu5Gc can be metabolically incorporated into glycan chains on human endothelial and epithelial surfaces. This represents the first example of a “xeno-autoantigen”, against which circulating human “xeno-autoantibodies” can react. The resulting inflammation (“xenosialitis”) has been demonstrated in human-like Neu5Gc-deficient mice and contributed to carcinoma progression...
individuals in the top quartile of total anti-Neu5Gc IgG antibody concentrations had nearly three times the risk compared to those in the bottom quartile"
Note that these are not the measly 10-15% increase that oftentimes make the headlines but these are manyfold increases of three to five times.
I think that has to come down with all the crap that they put in the animals, not the animal itself. Otherwise, for the last 200,000 years when we mainly ate meat, we could not have evolved. Our Hunter gather ancestors would’ve died from cancer. I buy my own beef where I know where the beef came from and what they fed them. And also Hunter, which is probably the best type of meat.
I believe in science for the most part. However, there’s always alternative motives and biases. There’s also a healthy user bias. Most of our red meat comes from fast food. Those who eat fast food probably don’t take care of themselves in other ways.
I don’t know the reference and I could be up in the night. But I’ve heard and it wouldn’t surprise me that the pharmaceutical companies are purchasing some of the big processed food manufacturers. So they poisonous us and ruin our health and then sell us meds to fix it.
It is in an innate constituent of these animals that causes the inflammatory response. For additional detail, please check the references. This same issue has been found by so many different researchers I do not buy that there is some kind of corruption involved here.
If you choose to eat red meat that is your choice and I have no problem with that. However, that does not alter these facts.
I’ve always respected what you had to say. You’re very smart guy. I just realized, doctors have biases. It may not even be intentional or facetious. I’m not saying that I wouldn’t take a cure if science could figure it out. I would jump for joy. But I’m not waiting for them. The carnivore diet makes me feel a lot better. Even if it does cause cancer, I’d rather live feeling better. However, it just doesn’t make logical sense. We could not have survived if red meat was so terrible. I live in Utah in United States. It’s basically desert. There’s nothing to eat other than meat. Red meat was so terrible. How did they survive?
I’m not trying to argue just get my opinion. I might be wrong. Logically it feels like I might be right.
I think some of the cancer risk in eating red meat comes from cooking it, like grilling. Smoking the meat is a good alternative.masseycancercenter.org/news....
I agree. It's red meat in combination with "other stuff", not the red meat by itself. A diet of good quality red meat creates an environment that cancer cannot exist in.
Interesting debate. It may be worth mentioning that cancer mainly afflicts older people - which is possibly why it is rarer in hunter /gatherer tribes, where longevity is/was low. So the risk of the carnivore diet causing cancer may be much higher for older people and much less for someone your age.
How the body metabolises macro and micro nutrients seems to change so much with age - making a universal recommended diet even harder.
For instance, some say that one should consume a high protein diet as one ages to protect against muscle loss and frailty whereas others such as Valter Llongo advocate low protein intake.
i’m not saying that hotdogs, lunchmeat, salami pepperoni are not inflammatory. All the rest of the crap they put in that stuff is what causes the inflammation. But red meat is not inflammatory. The food pyramid should be turned upside down. if you study the roots of the food pyramid, it was based upon lobbyist in the federal government for the people farmers who sold grain. The guy who invented the food pyramid was actually a vegan. It just doesn’t make sense. on average, our Hunter gather ancestors were much more healthy than we ever were. They didn’t suffer from the depression, heart, disease, obesity, and other things that modern society struggles with. They also spent most of their time in ketosis. Back before the 50s, before World War II, meat was associated with good health.
Every living plant or animal has the same goal. To reproduce. If they didn’t, they would go extinct. I think our hunter gather ancestors would much rather kill a buffalo or deer that would feed his family for weeks. I believe they only eat plants they couldn’t find meat. Some report of anti-nutrients and lectins in plants. It’s their only defense. an animal has claws horns etc to protect themselves. Plants have none of this.
I’m not completely sold on this. I just know that I feel a lot better.
I think the problem with the healthcare system in general is that they don’t want you to get better. They want to sell you more and more pharmaceuticals. Just my opinion.
I’m only back for a short time. I want to share my experiences to help others.
I just got back from the doctor. He checked my blood pressure which is never been perfect in my life. It’s always been a little high. It was textbook perfect. I’m pretty sure I want to stay on the carnivore diet
One problem I see with the current carnivore trend is that humans didn't evolve to eat cows, much less cows raised on corn, soybeans and antibiotics. Early humans couldn't go to Whole Foods for well-marbled grass-fed steaks either. They ate much leaner wild game, which they expended a lot of energy catching, and which they likely consumed "nose to tail." Eating the entire animal, including organs, bone marrow, etc., would have provided much more nutrition than today's muscle-meat diet does. For instance, the amino acid glycine, a precursor of the crucial antioxidant glutathione, is abundant in bones and bone marrow, cartilage, tendons and skin, all of which we modern humans discard, or consign to pet food.
As far as red meat not being inflammatory, researchers would have to look at consumption in the Parkinson's population specifically, for me to be convinced of that. Just because a broad swath of the population can consume red meat without an increase in inflammation markers, doesn't mean that holds true of people with PD, who react to many things differently than the general population. We already know the gut microbiome is different in PD and that gut bugs can produce harmful metabolites that can be neurotoxic. One such metabolite is TMAO, which bacteria can produce from the carnitine found in red meat. TMAO levels are higher in people with PD. sciencedirect.com/science/a...
So rather than base food choices on big, generalized studies, I believe it makes more sense to model one's diet on Dr. Mischley's data, which is focused specifically on Parkinson's patients.....and what she sees is that red meat intake is associated with faster progression.
I have no doubt that some who go on a carnivore diet feel better, at least initially. Almost any really restrictive diet will cut out a lot of bad stuff, like refined carbs and processed foods, and lead to improved health. There's also the possibility that severely limiting the variety of foods eaten, deprives "bad" gut bacteria of foods they thrive on. The problem is that other, healthy elements that are anti-PD get left out too; things like polyphenols, and the fiber that's important for short chain fatty acid production.
The popular notion that paleolithic humans ate mostly meat and low-carb is ungrounded in science. The favorite food of the Hadza, a hunter-gatherer tribe in Tanzania is...wait for it.....honey! And they eat a lot of it. Honey and root vegetables like tubers were probably important throughout human history and prehistory, according to evolutionary anthropologist Herman Pontzer; knowablemagazine.org/conten...
Another argument I'd argue with, is that the diet that's best for reproduction is also the one that's best for fighting disease, or for living a long life. Yes, Mother Nature is intent on us getting the nutrients that allow us to reproduce, but once that's accomplished she doesn't seem to care if we get heart disease or cancer or live another 20 or 30 years. A diet high in fat that leads to high estrogen levels and increased fecundity might be considered advantageous.....until you get breast cancer at 45, or have a heart attack at 50. We're not just trying to outwit Mother Nature, but Father Time. Thank goodness for this forum, where we can hash out the science and benefit from each other's personal experience too. 😄
Forgot to say....I'm not too up on Tudca, but ran across a reference to it while reading a study about deep cervical lymph nodes, a subject that was discussed recently here on CP.
It seems not only are these lymph nodes reservoirs of oligomeric alpha-synuclein, Tudca can counteract the ER stress it's presence causes in macrophages. jneuroinflammation.biomedce...
"When the balance between the production and clearance of α-syn is disturbed, the soluble monomeric α-syn aggregates and misfolds into oligomers, then amyloid fibrils and finally Lewy body [7]."
"Recent studies suggest that α-syn oligomers are the primary cause of neurotoxicity and play a critical role in PD."
One compound they suggest might be able to prevent the production of oligomeric a-syn from monomeric a-syn is baicalein.
The following is from the conclusions of the neuro inflammation article in your link above, although I added the bold:
Taken together, several lines of evidence collected in our study suggest that lymph node enlargement is associated with macrophage activation and peripheral inflammation in PD mice, and that one of the key pathogeneses relates to the ER stress induced by oligomeric α-syn. Further investigations should be conducted to explore the possibility of modulating peripheral inflammation or even treating PD via regulating ER stress.
It seems to me that the modulating of peripheral inflammation dovetails nicely with the post that you made last week about how regular use of certain H1 second generation antihistamines ( fexofenadine (Allegra) or loratadine (Claritin) ) reduced the need for levodopa over time compared to a controls group.
Thanks Chris, but calling what I do "research" is a stretch. I'm just reading as much as I can, trying to understand as much as I can about the wealth of research taking place. Wish I had a chemistry background! 😏
"Most neurodegenerative disorders are diseases of protein homeostasis, with misfolded aggregates accumulating. The neurodegenerative process is mediated by numerous metabolic pathways, most of which lead to apoptosis. In recent years, hydrophilic bile acids, particularly tauroursodeoxycholic acid (TUDCA), have shown important anti-apoptotic and neuroprotective activities, with numerous experimental and clinical evidence suggesting their possible therapeutic use as disease-modifiers in neurodegenerative diseases. Experimental evidence on the mechanisms underlying TUDCA’s neuroprotective action derives from animal models of Alzheimer’s disease, Parkinson’s disease, Huntington’s diseases, amyotrophic lateral sclerosis (ALS) and cerebral ischemia. Preclinical studies indicate that TUDCA exerts its effects not only by regulating and inhibiting the apoptotic cascade, but also by reducing oxidative stress, protecting the mitochondria, producing an anti-neuroinflammatory action, and acting as a chemical chaperone to maintain the stability and correct folding of proteins."
I must admit I feel a lot better on a bias of red meat diet. I can’t do full carnivore as I struggle with Meds absorption and usually a bit of orange or apple juice helps with that or even an apple. If I sway from carnivore yo much I am soon reminded why I do it, worsening of my symptoms and a definite weakening of my immune system . I always catch bugs n colds when I’m not strictish to beef / lamb
The raison why doctors cut back on nac, taurine, tudca, meat,... is that they contain sulfur. It has to be converted to sulfate. But if you have not enough co-factors to convert then you can end with sulfite or hydro sulfide. But when you convert well it is a gamechanger. I am near carnivore myself. Plants hurt me in many different ways. The grains and fruits and nuts and seeds and seedoils are moldy. They are a burden for the liver. Also oxalates and polyphenols and gluten and lectins from plants are a problem for my digestive track and my muscles, organs and bones and joints. You need sulfate to remove dirt from the liver. But you get cancer when you have to mutch mold, oxalates, sulfite or hydrosulfide. So tey to get the sulfurpathway working fine. And you will be fine and you will lower the change from getting cancer. And stay a way from moldy buildings and moldy food. Then you also prevent cancer. Buy pasturaized meat and wild game and wild fish and eggyolks. Stay away from eggwhite, citric acid and ascorbic acid and sulfite and nitrite in foods. Stay away from seedoils. And only buy fresh and seasonal and local foods and without pesticides, herbicides and fungicides. No berrys (or other foods) from the the other side if the world. Or tomatos or other foods from glassbuildings.
Appreciation to Kruidje and others on this thread who are many miles ahead of me. My attempts at B1 haven’t led me to a sweet spot as yet, but I watch HU / instagram / and other “real people” information sources for tips and recommendations. Something I read recently led me to the book “Dark Calories” by Catherine Shanahan. I literally cannot put the book down. The extent of gaslighting in terms of nutrition recommendations by supposed authorities is mind boggling. Its so disheartening to realize that our food supply is full of toxins which are destroying our health, AND those toxins (seed oils notably) are represented as healthy by the very institutions which are charged with safeguarding the public interest. When I noted Kruidje’s mention of staying away from citric acid (which is terrifying despite it’s friendly sounding name)
and seed oils, I thought perhaps Kruidje and others in our forum might find Dark Calories intriguing. Best to all.
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