Low-fat poison paves the way to Parkinson’s

Anyone who still thinks that low-fat anything has a place in a healthy diet—and you might be surprised at just how many big names in mainstream medicine continue to push this myth—needs to drop their outdated dogma and take a long, hard look at the facts.

Not just because this low-fat mantra is an unsupportable lie. But because research shows that it actively contributes to higher rates of disease.

And the latest discovery is particularly terrifying: A new study appears to link low-fat dairy products—like skim milk, frozen yogurt, and other so-called “health foods”—with a higher risk of Parkinson’s disease.

What can I say? Except no s**t, Sherlock!

Our brains are up to 80 percent fat. Which means that they need fat to function properly. And since Parkinson’s is a nervous system disorder, it makes perfect sense that any diet devoid of fat would play a contributing role in its onset and progression.

This research relied on data from the Nurses Health Study and the Health Professionals Follow Up Study, collected as far back as 1984 and 1986, respectively. Roughly 80,000 women and 48,000 men completed food frequency questionnaires. Researchers grouped them according to dairy intake.

Please pay close attention to the next two sentences: Total dairy consumption had no significant links to Parkinson’s risk. But low-fat dairy consumption, specifically, raised subjects’ risk of the disease by a considerable margin.

Even after adjusting for the usual factors like smoking, exercise levels, BMI, drinking habits, coffee consumption, and total caloric intake, researchers still noted a 34 percent increase in risk among subjects who ate three or more servings of low-fat dairy a day.

Not to put too fine a point on this, but that’s a whole lot of unwitting dieters facing a greater likelihood of Parkinson’s disease due to their supposedly “healthy” choices. The increase in risk related to skim and low-fat milk, in particular, ran as high as 73 percent in this study.

So needless to say, that’s something to think about before you order another “skinny” latte at Starbucks.

And while these researchers are questioning the association, for my part, I could have called it a mile away. If not because of the horrific amounts of growth hormones and antibiotic residue found in conventional milk, then because of the increased amount of sugar you’ll find in skim versions. (And ultimately, probably due to both.)

This study didn’t say anything about how low-fat dairy might affect the progression of existing Parkinson’s. But it’s certainly enough to cement my position as a staunch opponent of low-fat anything. And I can only hope the rest of the world sees the writing on the wall, too.

Remember, all that low-fat hype is exactly what got us into this diabesity pickle in the first place. And I would hazard a guess that it’s had a hand in a whole lot more than that. Because at the end of the day, low-fat dairy is nothing more than an artificial, processed wolf in sheep’s clothing.

Honestly, what did we expect?