If you don’t eat much fish, this might change your mind.
A new study from Sweden has found that a protein in fish called parvalbumin helps to prevent the formation of protein structures in the brain that are associated with Parkinson’s disease.
Fish has always had a good reputation when it comes to health, and until now, it was thought that the reason is because of the healthy fatty acids in fish , like omega 3s.
A hallmark sign of Parkinson’s is the formation of a protein found in the brain called alpha-sy-nuclein.
But this study has found that parvalbumin which is also a protein, interferes with alpha-sy-nuclein so that it can no longer go on to cause harm.
Parvalbumin is very high in certain fish, namely herring, cod, carp, and redfish, including sockeye salmon and red snapper, It is also present in many other fish.
The amount of parvalbumin also varies depending on the time of year. Parvalbumin increases with exposure to sunlight, so parvalbumin levels tend to be highest at the end of the summer and the fall.
This is Joan Trimble wishing you wellness.