When it is difficult to swallow

[I borrowed this from the Achalasia Eats Blog]

I found this in the produce section of my grocery store & tried it tonight. Pasta can be hit or miss for me – sometimes doing the turn into a pasty glue wad thing. But with this, the “noodles” are butternut squash chips and each serving only has 2 g fat & 100 calories. I cooked them 10 minutes instead of 2 – 4 to make them softer. I also added some canned chicken (because quick, soft & protein).

It was surprisingly good! I liked it a lot and see it being a regular evening very quick go-to dinner. It also struck me this might be a good option for those looking to add more veggies or who are trying low-carb / keto. Apparently there is a dairy-free version, too!

Four Strategies for Gut Health Jump Start

I think YOU SHOULD LIKE THIS… Sarah, of Invigorated, shares these 4 strategies… (link to entire article is below the recipes)

“It’s no surprise that the hunt is on for new therapeutic approaches for Parkinson’s that target the gut microbiota (10-12). Fortunately, you don’t have to wait for the next scientific breakthrough to get a jump start on improving the health of your gut. 

The goal of this jump start is to begin to decrease inflammation, heal the gut lining, and restore healthy gut balance (good and bad bacteria) through 4 simple strategies that you can start today with very little investment and very little change to your diet.

Let’s take a look…

#1. Add a Digestive Detoxifying Elixir (upon waking)


An easy way to prepare your gut for the day is to drink a combination of raw apple cider vinegar (ACV), lemon, and warm water first thing in the morning on an empty stomach. 

Raw apple cider vinegar is a scientifically proven antifungal, helps stabilize blood sugar, and stimulates digestion while lemons are high in Vitamin C. These help kick-start the detoxification of the liver, allowing it to produce bile and move toxins into your stool. 


8 ounces of warm water

Juice from ¼ of a lemon (I use 1 Tbsp.)

2 Tbsp of raw apple cider vinegar*

  • Combine and chug. (Plugging your nose helps with the bitterness!) Swish some water around your mouth and teeth after to help with the taste and protect your tooth enamel. 

#2. Hydrate Properly (within 30 minutes of waking)


Hydrating properly early in the day will stimulate your digestion and help your body flush out toxins that have accumulated while you were sleeping. Adding a pinch of celtic sea salt to your water helps you hydrate efficiently, as well as nourish your adrenals and balance your blood sugar. Drinking a water bolus (at least 16 ounces in one sitting) can also boost blood pressure if you have a tendency to run low in the morning (16).


32 ounces of filtered, room temperature water

¼ tsp of celtic sea salt

  • Combine and drink at least 16 ounces. Do this before having any caffeine. Drink the second 16 ounces within the hour. 

#3. Take a Power Walk (before 10AM)

Exercise stimulates digestion, and walking specifically produces a wringing motion in your torso that helps detoxify and move food along your digestive tract. When you walk early in the morning, the sunshine hitting your eyes helps regulate your circadian rhythm and lets your body know it’s time to wake up. 

Take a 10-15 minute power walk around the block. Emphasize swinging your arms, or use walking poles for added benefit. 

#4. Eat a Healthy Breakfast (first meal of the day)

The first meal of the day should be packed with nutrients, fiber, and antioxidants needed for gut healing and building a balanced gut microbiome. Eating “brain-boosting” foods like fresh fruits and vegetables, healthy fats, nuts, and seeds will also keep your blood sugar balanced so you have more energy throughout the day. 

Aim to have the first meal of the day be the healthiest, and ride the wave of success the rest of the day! 

Here are 3 “brain-boosting” breakfast options to try this week that take minimal preparation.  



¼ large avocado, sliced

2 boiled eggs, cut in half

2 cups of green kale, torn up by hand

⅓ cup sauerkraut*

2 Tbsp organic coconut oil

Pinch of celtic sea salt

Pinch of ground pepper

  1. Add kale and coconut oil to a skillet over low-medium heat. Sautee, stirring occasionally until kale softens. Sprinkle with celtic sea salt and remove from heat.
  2. Add avocado, egg, and sauerkraut on top. 
  3. Enjoy! 

*Skip the sauerkraut if you are taking an MAO-B inhibitor which does not react well with fermented foods. 


NUTTY BERRY QUINOA BOWL (makes 2-4 servings)

1 cup quinoa 

2 cups coconut-almond milk

½ tsp of cinnamon

¼ tsp of cardamom 

  1. Soak 1 cup of dry quinoa overnight.
  2. In the morning, combine all of the above in a medium pot. 
  3. Bring to a boil, then reduce heat to simmer until quinoa is cooked through (approx 7-10 min). 
  4. Scoop quinoa into a bowl and add toppings (below) to fit your taste. 
  5. Eat and enjoy! Save the leftovers for tomorrow’s breakfast.


2-4 cups mixed berries – blueberries, raspberries, blackberries, or strawberries

¼ cup organic slivered almonds

2 Tbsp maple syrup



2 scoops vanilla protein (I like PlantFusion)

3 1/2 cup coconut-almond milk (or any nut-milk)

1 cup frozen organic blueberries 

1 cup frozen organic sweet cherries

2 cups of frozen or fresh spinach 

2 Tbsp organic almond butter 

Water or ice for texture

  1. Add frozen spinach, blueberries, and cherries to the blender. 
  2. Top with protein and almond butter. 
  3. Pour coconut-almond milk over top. 
  4. Cover and blend, stopping to stir or add water/ice as needed to a





Sarah’s blog on

To Keto or NOT

Although I tried the Keto diet, for 9 months, in an attempt to get more good oil to my brain, I understood it should not be my permanent new lifestyle. The results of all my testing, here at the clinical trial indicate (other than my Parkinsonism symptoms) I am VERY healthy….

What follows is a very comprehensive report detailing the study results and the time line for the evolution of diet trends and results through the years… Taken from https://medium.com/@KristenHovet/


………I thought the information was helpful….for my peace of mind………. 

………..”The results from new and pooled research on low carbohydrate diets were presented at the European Society of Cardiology’s 2018 Congress in August by researchers based in the UK, Poland, Sweden, and Greece. The findings are not good for those following low carb diets.

To carb or not to carb? That has been the question, and the source of several polite (and not-so-polite) conversations with friends, family, and random strangers online. And the answer, at least according to the study in question, is a resounding to carb!

The researchers concluded that low carbohydrate diets are unsafe and should therefore not be recommended to patients. There is a small subset of patients for whom low carb diets are likely beneficial, but physicians cannot in good faith recommend low carb diets to the average individual who is seeking to lose weight or maintain weight. Low carbohydrate diets can indeed be effective for weight loss, but they do not appear to be suitable — or safe — for the long-term.

And though ketogenic and other low carb diets have been popular for several decades, particularly with those looking to shed a few pounds, cutting carbs has remained controversial to doctors and health experts alike. At the peak of the low carb diet craze in the late 1990s and early 2000s, nearly 20 percent of the American population was estimated to be following a low carbohydrate diet of one form or another.

Previous studies have been in short supply, and those available have been inconclusive or incomplete. Regardless of the paucity of comprehensive research, several “health gurus”, nutritionists, dieticians, naturopaths, and even medical doctors around the world have spent a great deal of energy and time promoting ketogenic and low carbohydrate diets to the general public. Some have made their fortunes this way. The sheer number of books and articles written on the subject speaks to the popularity of the low carb movement.

The study we’re exploring today could mark the first in a series of critical blows about to hit the low carb and keto communities. Due to the size of the cohorts in the experiments reviewed and due to the length of time the individuals were followed, the results are particularly convincing.

Study author Maciej Banach, of the Medical University of Lodz, Poland, said: “We found that people who consumed a low carbohydrate diet were at greater risk of premature death. Risks were also increased for individual causes of death including coronary heart disease, stroke, and cancer. These diets should be avoided.”

The researchers looked at the relationship between low carbohydrate diets and all-cause mortality, as well as death due to cardiovascular disease, cerebrovascular disease (e.g. stroke), and cancer. Their research subjects were part of a large and nationally representative cohort of 24,825 Americans, and study data was collected from the National Health and Nutrition Examination Survey (NHANES), covering the years 1999–2010. The mean age of participants was 47.6 years old, and the cohort was 48.6 percent men and 51.4 percent women.

Image: Eiliv Sonas Aceron

Participants who had the lowest carbohydrate intake had a 32 percent higher risk of all-cause mortality over an average of 6.4 years follow-up, while the risk of mortality due to cardiovascular disease, cerebrovascular disease, and cancer increased by 50 percent, 51 percent, and 35 percent, respectively.

The researchers then performed a meta-analysis using seven prospective cohort studies. The meta-analysis validated the scientists’ own findings, and taken together included 447,506 participants.

“We showed that subjects in the top quartile (those with the lowest intake of carbohydrate) had the highest risk of total mortality,” the researchers said. Additionally, they found a significant link between low carbohydrate/high protein diets and cancer mortality. The research team notes that further studies will clarify the mechanisms behind these associations.

The take-home message: Unless you have a particular medical condition that has evidence-based and well-documented reasons for following a long-term low carbohydrate diet, it is best to avoid low carb and ketogenic diets altogether. Stick with balanced diets rich in healthy carbs, like whole grain breads, buckwheat porridge, sweet potatoes and yams, and blueberries — to name just a few.

Low carb diets have been around for quite a long time, and the first formulations were also linked to health and weight loss. Here are some of the key players that have contributed to our long-standing obsession with low carb diets (an obsession that may be on its way out):

1863–1869: William Banting promotes a low carb diet for weight loss and health, based on his own success losing weight.

1921: Low carbohydrate diets are used to treat paediatric epilepsy. These diets can still be used today for some children who do not respond to medication, but in most cases medication is preferred.

1927: Explorer and ethnologist Vilhjalmur Stefansson promotes an Inuit diet, based on the diets of Inuits in Iceland and Canada. In today’s terms, we would consider this a “zerocarb” or “extreme keto” approach.

1935: Though suffering from a serious lack of evidence, the alkaline diet is all the rage. Many carbs and starchy foods are thought to be “acid forming,” and must therefore be avoided.

1967: The Stillman diet is created by Dr. Irwin Maxwell Stillman. It is a kind of “proto-Atkins diet,” with a focus on low carb and high protein ketogenic eating. The Stillman diet promotes six small meals a day.

1972: Dr. Robert C. Atkins publishes “Dr. Atkins’ New Diet Revolution,” kicking off the very popular Atkins diet trend. Robert Atkins is said to have died from a fall that occurred nine days prior to his death (at the age of 72), but a medical report showed that he had clear signs of having suffered a history of heart attacks, congestive heart failure, and high blood pressure.

1975: Walter L. Voegtlin publishes “The Stone Age Diet.” The advice is to “eat like a caveman” — a diet high in meat and seafood; with moderate fruit and vegetable intake; and very low or no grains, dairy, or added sugar or salt.

1985: Stanley Boyd Eaton and Melvin Konner publish a paper called “Paleolithic Nutrition,” which supports Voegtlin’s Stone Age diet. 2002: The Stone Age diet makes a comeback in the form of “The Paleo Diet” by Loren Cordain, founder of the Paleo Movement.

2003: Dr. Arthur Agatston publishes “The South Beach Diet.” The focus is on foods with a low glycemic index (GI) and low glycemic load (GL).

2015: Dr. Michael Mosley publishes “The 8-Week Blood Sugar Diet.” It’s a low carb, Mediterranean style diet that includes optional intermittent fasting and ultra low calorie options. The blood sugar diet is promoted for those at risk of developing Type 2 diabetes or for those who have already been diagnosed with diabetes or metabolic syndrome.

Ketogenic diets regain popularity and are marketed for weight loss purposes. The trend continues to this day.

This timeline has been adapted from the Diatetically Speaking website by Maeve Hanan.

by Kristen Hovet

Science Based Nutrition

The 50 minutes it will take you to listen to the talk by a Doctor, who is a nutritionist.. NOT a dietitian, will give those who do not yet have a PD diagnosis insights on how to avoid or at least slow the possibilities of receiving a diagnosis. And she provides encouragement and hope for those who already have the symptoms. IT IS WORTH YOUR TIME



After I read that “evidence has been accumulating showing that a ketogenic diet might have a therapeutic role in different neurological conditions. And that “Experimental models have shown that a restriction in glucose intake bolsters resistance of the cells located in the substantia nigra against neurotoxic effects of MPTP and prevents the progression of symptoms associated with PD

(In case you wondered, as I did… what is mpdp?) “Although many toxins and neurological insults that damage the basal ganglia and/or the substantia nigra result in neurological disorders which include parkinsonian features (see below), one toxin, 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP), appears to target relatively specifically those neurons that are involved in Parkinson’s disease.”

I asked my primary care doctor how he felt about my trying the Keto Diet.

He gave me the go ahead, to try it. I was concerned that it might make me loose weight. I was at 116 lbs. He didn’t think it would affect me that way.

I went into Ketosis Aug 24th… where I remained for eight months. I’d lost 9 pounds. I decided to not follow the diet so closely, and began adding some potatoes and bread, etc.. following the mantra, moderation in all things.

On May 11th, I no longer tested to be in ketosis. I consider it prudent to avoid white sugar & white flour and to eat at least 50% raw fruits & vegetables. And for gut health, I’ll continue to eat more fermented foods.

My results from following the Keto diet are inconclusive. Perhaps it slowed progression… but it definitely isn’t a cure all…. for me.

Fat Bombs

These are wonderful snacks for a sweet treat when striving for ketosis.


1.    12 cup almond butter.

2.    12 cup unrefined coconut oil.

3.    3 tablespoons cocoa powder.

4.    ¼ C Coconut flour

5.    3 tablespoons heavy whipping cream.

6.    2 tablespoons Pyure (sugar substitute)

7.    12 teaspoon vanilla.

8.    1 pinch salt, to taste.

Melt the almond butter and coconut oil in a saucepan. Add in the cacao powder, coconut flour, and stevia, and mix well.

Let the mixture cool and then form 10-15 ping-pong sized balls from the mixture. Stick an almond into the middle of each

Just make sure to store these in the fridge as they will melt quickly at room temperature.

Flourless Sprouted Grain Bread

While flourless it contains gluten. This recipe was found at the site: PDOnTheMove.com

Makes: 8-12 servings       Total time: 1 day grain soaking, 20 minutes to mix, 3 hours rising, 1 hour baking

Sprouted Grain Bread
Sprouted Grains
Blended Sprouted Grains


  • 1 cup rye berries
  • 1/2 cup barley berries
  • 1/2 cup spelt berries
  • 2 teaspoons baker’s yeast
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon dark molasses 
  • 1/2 teaspoon salt
  • Coconut oil, or other oil, to grease bread pan
  • Sunflower seeds, sesame seeds, chia seeds, garlic powder to taste (topping)


  1. Combine rye, barley, and spelt berries in a medium-sized bowl. Add water so there is at least 1 inch of water covering the grains. Cover, and allow grains to sit at room temperature for approximately 24 hours. 
  2. Once your grains are ready to be used, prepare yeast. Heat 1 cup of water to approximately 100°F (it should feel warm to the touch, but not uncomfortable), and add yeast. Stir, and allow to sit 5-10 minutes. 
  3. Meanwhile, place sprouted grains in a blender. Blend until grains are well chopped ~1-3 minutes, depending on your blender. Add olive oil and molasses, and mix until well blended. 
  4. Move the chopped grains to a bowl (can be the one you sprouted them in), add yeast and water, and mix well with a spoon or rubber spatula. Cover with a thin towel, and allow to rise 2 hours in a warm location.
  5. After 2 hours of rising, add salt, mix well, and transfer to a well greased 9-inch bread pan. Cover with a thin towel and allow to rise another hour. Preheat oven to 375°F.
  6. After 3 total hours of rising, add any toppings you want, and bake for 45 minutes to 1 hour at 375°F. 

A Newly found resource

I discovered a website tonight at PDonthemove.com The creaters have parkinson’s and claim… “To fight Parkinson’s effectively you must know it. But, in order to know it, you must have it.” 

The website is FREE for you to use and enjoy. It is filled with workouts, exercises, and recipes. [They do offer consultations for a fee.] I have cut & pasted philosophy from their intro. I will post their Flourless Sprouted Grain Bread recipe. I am excited to try it.

“Cure or not, there is a lot that can be done to make Parkinson’s more manageable, tolerable and controlled. But, it’s not as easy as taking a pill. It requires tremendous patience, discipline and personal resolve. Generally, there is a huge gap between your needs and what most neurologists can provide. Caring for a person with PD requires a personal connection, observation and time.., time that most of today’s doctors simply do not have “

” After twelve years of searching for ways to live better with Parkinson’s, it is my duty to point out the inconsistencies and lack of useful knowledge that permeates PD’s eco-system. PD is so much more than a gradual loss of mobility and cognitive function. Every person that I work with presents his or her unique set of challenges and symptom variants that must be observed and evaluated on individual basis.”

“Living with Parkinson’s and finding the right way to combat the inevitable onslaught of worsening symptoms is the kind of education you can’t buy It is in the details of living with it every day, of understanding your triggers, of focusing on your physical condition that makes the difference. It’s not enough to do a few squats, punch a heavy bag, take a dance class or eat fava beans in obscene quantities. The sum of many different, daily activities determines the success of any personal quest to fight PD. You must be physically active, eat right, monitor and manage your stress. “

“These days, the web is abuzz with catchy words, such as neuroplasticity — the ability of the brain to change throughout an individual’s life. How does that help a person with PD? Is being able to move normally doing a previously acquired skill neuroplasticity? How do we enhance neuroplasticity, and utilize pathways that circumvent the challenges Parkinson’s poses? These questions are often misunderstood, or simply ignored. To effectively generate the creation of fresh neural-pathways that bypass the affected areas of the brain, you must analyze the weakened movement and create a variation that can be performed correctly and repeatedly to allow the formation of a strong signal that is unaffected by PD. This signal may be existent already, but strengthening it, making it into a habit, is key.  It is almost like learning or inventing a new language. Shuffling gait, freezing, Dystonia, Dyskinesia and many other issues become manageable, only because the movement has been altered, sometimes very slightly. The puzzling question is, what is that new movement, or a variation of movements? It’s impossible to answer that question broadly because in order to understand what particular new movement may be helpful requires observation and experience to key in on the subtleties of each individual case. “

“Same goes for nutrition. Telling someone to eat right is a good advice, but for a person with PD you better come up with more than just EAT RIGHT…
Again, the right advice can only be based on thorough observation and evaluation of each individual person. Dietary modifications will only work if a person with PD has the discipline to accept the necessary changes and is determined enough to allow for the new nutritional guidance to do its work.”

“We help people by focusing on the subtleties of their symptoms and we offer solutions based on personal experience and knowledge accumulated over the last twelve years of living with PD 24/7. We do not simply guess how to help anyone to feel better. We work to demystify the most important truths about PD, so that you too can reclaim lost or compromised abilities.”