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In This Issue:
Parkinson's Disease

Featured Recipes

November 2010

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Vol. 9 Issue 11


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2010 John McDougall All Rights Reserved
Dr. McDougall's Health and Medical Center   P.O. Box 14039, Santa Rosa, CA 95402

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Parkinson’s Disease and Other Diet-induced Tremors

James Parkinson originally described a condition of “shaking palsy” in 1817, which subsequently became known as Parkinson’s disease (PD). This condition has become the second most common neurodegenerative disease (after Alzheimer's disease), affecting approximately 1% of the population of the US over 65 years of age. People severely affected with PD characteristically have a tremor seen in their hands and head at rest, stiffness, weakness, slow movements, and postural instability. They take small steps when walking and have speech and swallowing disturbances. With time, disease progression often results in loss of mental function (dementia).

PD results from damage to an area of the brain called the substantia nigra (named because of its dark color). The substantia nigra produces large amounts of the neurotransmitter dopamine. Dopamine deficiency is the hallmark feature in PD. Insufficient production of this neurotransmitter substance negatively affects the nerves and muscles controlling movement and coordination, resulting in the major symptoms characteristic of PD.


Featured Recipes

Guest Chef - Miyoko Schinner

Miyoko is one of the McDougall cooking instructors for our live-in programs in Santa Rosa, CA.  I have included some of her favorite holiday dishes in this month’s newsletter.

Miyoko  has promoted healthful, vegetarian/vegan cuisine for 30 years. As the founder of  Now and Zen, a vegan food manufacturer with nationwide distribution,  she developed products such as the UnTurkey, HipWhip, a line of gourmet vegan cakes, and a low-fat vegan chocolate chip cookie that is still enjoyed by customers on United Airlines.  She has written three vegan cookbooks and is a former contributor to publications such as Vegetarian Times Magazine. Miyoko, her products and her unique approach to vegan cuisine have been featured in numerous publications, television and radio shows, including the Washington Post, San Francisco Chronicle, Newsweek, New York Post, ABC World News Tonight, NPR’s Marketplace and California Report. She has given cooking demonstrations nationwide as well as in Japan. Currently, she is working on a vegan cooking series with a comic twist.  She lives in Marin County with her husband, Michael and her three children, and enjoys being involved in community theatre and running in the hills with her dog.

  • Pumpkin Chestnut Soup

  • Cashew Milk

  • Squash Stuffed with Kale and Almond Risotto

  • Earthy Farro Risotto with Mushroom Medley

  • Yuba Turkey Loaf with Roasted Mushroom and Chard Stuffing or Wild Rice and Fennel Stuffing

  • Roasted Mushroom and Chard Stuffing

  • Light Yeast Flavoring Powder

  • Wild Rice and Fennel Stuffing

  • Fat-Free Gravy II

  • Not Nog

  • Pumpkin Bread Pudding

  • Brandy Nog Crème Anglaise



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2010 John McDougall All Rights Reserved
Dr. McDougall's Health and Medical Center   P.O. Box 14039, Santa Rosa, CA 95402