They should especially come from plants (notably nuts and seeds) and fish, rather than from farm animals. They should also not be processed. The monounsaturated fats, like extra virgin olive oil, and the polyunsaturated omega-3 oils (the best sources of which are open water, non-polluted oily fish and flax seeds) are well known to be very good for you. Don’t scrimp on these healthy fats, they are a wonderful energy source and contain nutrients, like essential fatty acids, that are very good for you.
Parkinson’s is inflammatory in nature, so researchers have spent much of their time exploring the anti-inflammatory effects of omega-3 fatty acids on the disease. Omega-3 fatty acids are strongly implicated in the prevention of cell degeneration and death, with their benefits going well beyond Parkinson’s prevention.
A 2008 study in Canada proved the effectiveness of omega-3 fats in preventing Parkinson’s. Researchers in the study gave one group of mice omega-3 supplementation for 10 months and kept one group of mice as a control before injecting them with a chemical that would cause PD.
The results? The control group experienced a steep decline in dopamine levels, while the group that received omega-3 supplementation experienced no decline in dopamine levels and exhibited no signs of Parkinson’s.
Omega fatty acids nourish the sensitive myelin sheaths which provide insulation for neurons which can become brittle and thin. Bot omega 3 and omega 6 fatty acids are needed, but most people have an abundance of omega 6 fatty acids.
Omega-3s have the added benefits of balancing cholesterol levels, boosting immunity, and enhancing cardiovascular health. Your primary sources of this fatty acid are wild-caught fish (especially mackerel, sardines, salmon and cod), pastured eggs, flax, hemp and walnuts.