Parkinson's Patients turn to Glyconutrients
A new sugar added called glycolose could be the next biggest discovery for parkinson's patients.
Each year, just in the United States, some 50,000 people are diagnosed with Parkinson's disease. Over one million Americans may have this disease. Parkinson disease affects both men and women almost equally. People of every race, economic class, and ethnicity can get Parkinsons disease. Age, however, is a major risk factor. People over fifty are more at risk but Parkinson disease can strike at any age. The average beginning stage is age 60; however, doctors are now finding early onset Parkinson in a growing number of people under the age of 40.
Parkinson is a disorder of the central nervous system. The central nervous system includes the brain and spinal cord. The disease is known to cause progressive debilitating movement. It is believed that Parkinson disease occurs when brain cells containing dopamine in a specific part of the brain die or are damaged.
Dopamine carries messages that tell the body how and when to move. When there is not enough dopamine to carry the messages there is a compounding communication problem that becomes progressively chronic, lasting until death. Parkinson experts believe that the disease may be caused by free radicals that build up in the brain and damage the cells that make dopamine.
Toxins in our food, air, and water contribute to the cause. David L. Busbee, PhD head of the genetics department at Texas A&M University in his altering gene expression research has documented how toxins cause DNA damage.
Glycolose has a clean healthy taste and is as sweet as regular table sucrose.
Glycolose may produce lower insulin and blood glucose responses than sucrose.
The Endowment for Medical Research has preliminary medical reports verifying that triglycerides are lowered in some people with fairly large quantities of glycolose over a few weeks time. Research is ongoing to elucidate the relationship between metabolic parameters and the potential energy and performance benefits of glycolose.
Glycolose is a disaccharide made from trehalose which is a naturally-occurring sugar energy source with about forty (40%) the sweetness of sucrose.
Trehalose is a white crystalline dihydrate powder produced from corn starch by a patented enzymatic Hayashibara process determined to be generally recognized as safe (GRAS) for use in foods in general accordance with the current good manufacturing practices. The safety determination was confirmed by an independent panel of experts and submitted to the FDA as a GRAS notification. The FDA responded with a letter of objection.
Charles Eschweiler, Director of Research and for The Endowment for Medical Research made an interesting discovery during our Alzheimer's Pilot Survey started in 2004 while he was conducting ongoing literature research. He discovered benefits from the disaccharide trehalose with respect to Huntington chorea, a polyglutamine storage disorder with a genetic basis. Among the science papers written, were: Trehalose alleviates polyglutamine-mediated pathology in a mouse model of Huntington disease and Sweet Relief for Huntington Disease.
We believed that the same mechanism of action involving the disaccharide that worked in the Huntingtons chorea genetic knockout mice may also be at work with other similar conditions such as Alzheimers and Parkinson disease.
Even though this new sugars has been discovered scientist and doctors are still allowing everyone to know you should take all 8 of the glyconutrients as well.