Food as Medicine for Parkinson's Part 8: How nutrition and simple kitchen strategies can transform symptom management for people living with Parkinson's

Could the food you eat help you live better with Parkinson's?

In this session, Dr Michael Okun and registered dietitian Emily Truscott discuss the science and practical strategies behind nutrition and Parkinson's disease, on the occasion of the launch of their new book, The Parkinson's Plate. Their message is one of proactive hope: while there is no single diet or "silver bullet" for Parkinson's, the right nutritional choices can be an important part of a broader approach to managing symptoms and supporting quality of life.

The discussion explores how to balance protein and levodopa, the importance of timing meals and medication, and how nutrition can help address some of the common challenges associated with Parkinson's, including constipation, weight loss, frailty and digestive problems. Michael and Emily also discuss the role of fibre, healthy fats and the gut microbiome, as well as the evidence behind different dietary approaches and why a balanced, sustainable diet is generally more important than focusing on individual "superfoods".

The session also includes practical advice from The Parkinson's Plate, including how the recipes were developed and nutritionally analysed, and answers audience questions about supplements, vitamins, Mucuna, creatine, NAD, diabetes, gluten-free diets, B vitamins, blood tests and the relationship between nutrition and Parkinson's treatment.