Of course they could , how would someone find out which foods. Allergy
tests or what.? Nita

John Lawley wrote:

> Hi all from Erika,
>     We talk a lot about a cure------ but, as in all health issues,
>  could prevention be an option worth looking at.
>  i.e. "what" it is, that gets into the brain that
> does the damage?
>
> The response to my post was a deafening
> (shocked, baffled, annoyed?) silence.
> Does this mean:
> a. the fact that particular ordinary every day foods contain
> substances (amines, salicylates, msg) that in some people
> have adverse reactions in the brain, is unknown?
>
> or does it mean:
> b. that having looked so long for experts' help (and indeed
> been helped greatly by means of medication and surgery)
>  we are no longer prepared to
>  look at simple things  such as every day food?
>
> or does it mean:
> c.the post sounded too much like a "snake oil" or "wing of bat"
> idea to be taken seriously i.e. this Aussie girl has gone "dotty"
>
> or does it mean:
> d. valuable e-mail space/time is being wasted?
>
> or does it mean:
> e. ????????
>
> Please, please, I am quite serious about considering this option.
> There are 1800? of us on this list. Surely there must be at
> least one interested person, prepared to share their opinion.
> (shoot the idea down if you like)
>
> How 'bout shooting at a shot in the dark, Janet?
>
> BTW Joe Bruman, it was your posting of 10 Sept, that sowed
>  a little seed...
> remember,
> quote: "PD researchers think that the glutamate family of
> neurotransmitters particularly N-Methyl D-Aspartate (NMDA)
> is harmful to the neurons whose failure causes PD"
>
> Hmmm <thinking> mono sodium glutamate???
> For off-list response: [log in to unmask]
>
> Original Message (edited):
> <snip>What studies have been done re: WHAT crosses
> the blood-brain-barrier, that could cause the shriveling of the
> dopamine producing cells? <snip>
>
> The Human Nutrition Unit at the University of Sydney and
> The Royal Prince Alfred Hospital's Allergy Unit, also
>  in Sydney Australia, produced a booklet a few years ago,
> based on 10 years of research ('Friendly Food' by Dr. A.R. Swain,
> Dr. V.L. Soutter and Dr. R.H.Loblay)
> They had discovered that some people have a low tolerance
> of certain, often naturally occurring, chemicals in food, called
> Salicylates, Amines and MSG (mono sodium glutamate)
> The latter is sometimes added to food but occurs also naturally
> in many foods e.g.yeast, tomatoes, broccoli, mushrooms.
>     Salicylates occur in many fruits and vegetables, coffee, tea,
> juices,(and aspirin).
>     Amines come from protein breakdown and ferments.
> Large amounts occur in some meats, esp processed meats,
> cheese, ripe bananas, chocolate, avocado.
> We also make tiny amounts of amines in our own bodies
>  e.g. adrenaline.
> Small amounts of these chemicals in every day food can
> build up to a level that exceeds, especially in children,
> a personal threshold. The chemicals then
> behave like a toxin and cause a reaction: Hyperactivity.
> <snip>
>
> I have wondered if it is at all possible that
> the apparent appearance of the salicylate/amine/msg,
> in the brain, (causing overactive behavior, i.e. excess
>  neuronal firing in ADD sufferers) could
> in OTHER people cause the gradual
> breakdown of dopamine producing cells.
>
> QUESTION: Could natural chemicals in some everyday food,
> (or the breakdown products thereof) react as toxins in the brain
> of susceptible people and cause a breakdown in dopamine
> producing cells?   (End of org.message)
>
>
> Sorry about the length, I am not very good (yet) at being
> brief and clear.
>
> Friendly greetings from "down-under"  Erika.
> [log in to unmask]
>
>