From eNewsletter 3/18/2024
DID YOU KNOW that optimal vitamin E intake has now been linked to reduced risk of Parkinson's disease?
According to a first-of-its-kind study from Frontiers in Nutrition, optimal vitamin E from food and/or mixed tocopherol supplement can lower the levels of oxygen-derived free radicals in brain tissue and regulate glutamate neurotoxicity to protect the brain, thus reducing risk of Parkinson's.
Vitamin E is unique among antioxidants as it is the only one that prevents lipid oxidation, a form of inflammation. This is why you may have noticed fat and oil food manufacturers add small amounts of tocopherol (vitamin E).
Legislative Note For Illinoisans Only:
We ask that you support Senate Bill 2637, which would eliminate 5 harmful additives from our food supply: brominated vegetable oil, potassium bromate, propylparaben, Red Dye No. 3 and titanium dioxide. The European Union and the state of California have already passed similar legislation.
To read the rest of today's issue, please go to this page.