Changing stroke rehab and research worldwide now.Time is Brain!Just think of all the trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 493 posts on hyperacute therapy, enough for researchers to spend decades proving them out. These are my personal ideas and blog on stroke rehabilitation and stroke research. Do not attempt any of these without checking with your medical provider. Unless you join me in agitating, when you need these therapies they won't be there.

What this blog is for:

Shortly after getting out of the hospital and getting NO information on the process or protocols of stroke rehabilitation and recovery I started searching on the internet and found that no other survivor received useful information. This is an attempt to cover all stroke rehabilitation information that should be readily available to survivors so they can talk with informed knowledge to their medical staff. It lays out what needs to be done to get stroke survivors closer to 100% recovery. It's quite disgusting that this information is not available from every stroke association and doctors group.
My back ground story is here:

Monday, April 23, 2018

Eating Fish Could Reduce Risk of Parkinson’s Disease

But more than coffee? You need to know that answer, so demand your doctor followup. How many servings of fish did you get while in the hospital? I think I got none.
Your Parkinsons risk:

Parkinson’s Disease May Have Link to Stroke

How coffee protects against Parkinson’s Aug. 2014 

Eating Fish Could Reduce Risk of Parkinson’s Disease 

A protein found in several species of fish may help reduce the risk of developing Parkinson’s and other related neurological diseases.
Researchers from the Chalmers University of Technology have found that the protein parvalbumin— found in high levels in herring, cod, carp and redfish like sockeye salmon and red snapper—helps prevents the amyloid formation of a protein called alpha-synuclein that is closely tied to the development of Parkinson’s disease.
“Among those who follow a Mediterranean diet, with more fish, one sees lower rates of Parkinson's and Alzheimer's,” Tony Werner, a PhD student in the Department of Biology and Biological Engineering, and lead researcher on the study, said in a statement.
According to the research team, parvalbumin effectively 'scavenges' the alpha-synuclein proteins, using them for its own purposes, preventing them from forming their own potentially harmful amyloids later on.
“Parvalbumin collects up the 'Parkinson's protein' and actually prevents it from aggregating, simply by aggregating itself first,” Pernilla Wittung-Stafshede, Professor and Head of the Chemical Biology division at Chalmers, and lead author on the study, said in a statement.
The levels of parvalbumin can also vary greatly throughout the year.
"Fish is normally a lot more nutritious at the end of the summer, because of increased metabolic activity. Levels of parvalbumin are much higher in fish after they have had a lot of sun, so it could be worthwhile increasing consumption during autumn," says Nathalie Scheers, Assistant Professor in the Department of Biology and Biological Engineering, and researcher on the study.
According to Scheers, parvalbumin is the cause of fish allergies and is passed over to the blood. Therefore, it passes into the body of a person eating fish.
Other neurodegenerative diseases, including Alzheimer's, ALS and Huntington's disease, are also caused by certain amyloid structures interfering in the brain.
“These diseases come with age, and people are living longer and longer,” Wittung-Stafshede said. “There's going to be an explosion of these diseases in the future - and the scary part is that we currently have no cures. So we need to follow up on anything that looks promising.”
The researchers now plan to conduct an additional study investigating parvalbumin from herring and its transport in human tissues.
The study was published in Scientific Reports

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