At this point, you probably already know that you need to eat a lot of foods that are rich in vitamins C and E. Besides supporting your immune system, do you also know what other powers they have?
Vitamin C, for example, can help wound healing, keep your eyes sharp, ward off heart disease, treat colds and even lower the risk of experiencing COVID-19. Vitamin E, on the other hand, can promote the health of the skin and reduce damage to free radicals in the body, which can partially reduce your chances of certain cancers. (Related: The one-vitamin doctors urge everyone to take now.)
Now, there is another important reason to supplement foods that are rich in both vitamins. As it turns out, Vitamins C and E can lower your risk of Parkinson’s disease. According to a new study published in the journal Neurology, “dietary intake of vitamins E and C is inversely related to the risk of Parkinson’s.”
The study looked at health records of more than 43,800 adults aged 18 to 94 years from 1997 to 2016 and analyzed their responses to a diet questionnaire, and the results – to say the least – were telling.
“Your diet is important,” says researcher Ylva Trolle Lagerros, MD, PhD, MPH, physician at the Obesity Specialist Center in Stockholm and associate professor at the Karolinska Institutet. Eat it, not it! “Choosing foods in your diet that are rich in vitamins E and C, such as vegetable oils, nuts and seeds or citrus fruits or berries, can help prevent the development of Parkinson’s disease later in life.”
So, what should you eat? Recommend Trolls Lagerros aim for 500 grams every day, or a little over one pound, fruits and vegetables.
“Fruits, vegetables, berries, seeds and vegetable oil … this is a good starting point for a new healthy lifestyle. If you still use butter in your frying pan, try vegetable oil, or try at least half, she adds.
The more you incorporate these plant foods into your diet, the less you are at risk of developing Parkinson’s disease.
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