People who abuse low-fat dairy products are significantly more susceptible to incurable Parkinson's disease, according to Pannochka, an online publication for girls and women aged 14 to 35.. net A study conducted by experts at Harvard University in the US found a significant link between the regular consumption of low-fat dairy products such as yogurt, cheese, cottage cheese, milk and the development of a deadly brain-damaging disease.

Researchers reviewed data from 130,000 people followed by doctors for over 25 years. It turned out that people who drank skim or semi-skimmed milk more than once a day increased their risk of developing Parkinson's disease by 39 percent compared to those who consumed such milk no more than once a week.. Those who ate fatty foods did not show such a relationship..

Some doctors attribute the spread of this disease to low-fat diets that have become fashionable.. Today, in the UK alone, 127,000 people suffer from Parkinson's disease, they develop tremors, slow movements and muscle failure, the disease kills cells in the part of the brain that controls movement..

Experts suggest that all dairy products have the potential to contribute to the development of Parkinson's disease, it is believed that they reduce the body's levels of chemicals that protect against it. However, increased fat reduces this effect, since saturated fats resist the process of removing protective urate molecules from the body.. These tiny crystals play an important role in vital processes..

However, British researchers of this disease reassure dairy drinkers that the risk of developing it remains quite low, it can develop in about one person in a hundred, so there is no point in changing your diet because of it..

aspect. net.