Dairy Products and Parkinson's disease
“Consuming dairy products significantly boosts the risk of Parkinson’s disease in men, concludes a study published in the American Journal of Epidemiology. A study surveying the dietary habits of 57,689 men found that those who consumed the most dairy products showed a 60 percent increase in the risk of Parkinson’s disease, a degenerative nervous system disorder that affects motor skills and speech.
Processed milk accounted for most of the dairy consumed by study subjects. “Processed” means the milk is pasteurized and homogenized rather than being consumed in its raw, natural state. These manufacturing processes impact the molecular structure of milk and may help explain why milk products have been found to promote Parkinson’s disease.
The pasteurization of milk kills harmful microorganisms that may be living in the milk, but it also “cooks” the milk and destroys many beneficial microorganisms that enhance digestive health. source: http://www.naturalnews.com/022845.html”
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