Executive director Katrina Kahl and boot camp participant Lynn Hubert share the importance of physical activity when living with Parkinson’s and BGF’s exercise programs with KATU’s Afternoon Live. Watch the segment on the KATU website.

Local restaurants, bars, breweries and markets in Portland and Bend come together in April to help support the Brian Grant Foundation’s programs for people with Parkinson’s.

Portland, Ore. (April 1, 2018) – To kick off Parkinson’s Awareness Month in April, the Brian Grant Foundation (BGF) has teamed up with local establishments in Portland and Bend for Pints for Parkinson’s. Throughout the month of April people can purchase $25 “Pints Passports” that are good for ten pints at any of the participating locations. Proceeds from the sale of “Pints Passports” support BGF’s programs to improve the well being of people with Parkinson’s.

“For the third year in a row some of the most notable restaurants, bars, breweries and markets in Oregon are coming together to provide essential support for our programs,” says Katrina Kahl, executive director of BGF. “ It’s a fun program that allows Oregonians to go out and watch the Blazers games at their local establishments while supporting the foundation of one of the most beloved players.”

Pints for Parkinson’s kicked-off with a party on March 28, 2018 at Urban Studio in Portland. Attendees of this event had an opportunity to purchase their “Pints Passports” in advance and mingle with Brian Grant.

“Since my diagnosis ten years ago, I’ve received an incredible outpouring of support and offers to help from people and organizations across the state,” says Brian Grant. “I’m hugely grateful to everyone in the Oregon community, including the establishments participating in Pints for Parkinson’s.”

“Pints Passports” can be purchased at any of the participating locations or online throughout the month of April. Passports expire on May 31, 2018, and entitle the purchaser to ten pints of beer at any of the locations listed on the passport (one pint per location). To purchase a passport online visit briangrant.org.

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Established in 2010, the Brian Grant Foundation (BGF) provides proven tools to improve the well being of people with Parkinson’s. BGF’s programs focus on exercise and nutrition, to help people with Parkinson’s get moving, eat healthy and feel their best. For more information visit www.briangrant.org.

PINTS FOR PARKINSON’S LOCATIONS

Portland Locations
Big Al’s Beaverton: www.ilovebigals.com
Bridgeport Brewing: www.bridgeportbrew.com
Brix Tavern: www.brixtavern.com
Carlita’s: www.carlitaspdx.com
Ecliptic Brewing: www.eclipticbrewing.com
Gigantic Brewing Company: www.giganticbrewing.com
Market of Choice: www.marketofchoice.com
Occidental Brewing: www.ocidentalbrewing.com
River Pig Saloon: www.riverpigsaloon.com
Schilling Cider House: www.schillingcider.com
Spirit of 77: www.spiritof77bar.com
Stormbreaker Brewing: www.stormbreakerbrewing.com
Swank & Swine: www.swankandswine.com
The Rambler: www.ramblerbar.com
Von Ebert: www.vonebertbrewing.com
Widmer Brothers: www.widmerbrothers.com

Bend Locations
Atlas Cider Co.: www.atlastcider.com
Boneyard Beer: www.boneyardbeer.com
Cascade Lakes: www.cascadelakes.com
Craft Kitchen & Brewery: www.craftkitchenandbrewery.com
GoodLife Brewing: www.goodlifebrewing.com
Market of Choice: www.marketofchoice.com

Did you know that eggplant contains a powerful antioxidant that can help protect your cells from damage? No matter how you slice it, that’s a great reason to add eggplant to your diet. Pair this Smoky Baba Ghanoush dish with whole wheat bread or crackers and find out for yourself how delicious healthy eating can be.

Serves: 6-8
Difficulty: moderate
Active prep time: 30 min
Non-active time: 30 min
Make ahead: up to 1 week, covered and refrigerated

This recipe is provided by our partners at Market of Choice.

Legumes, veggies, avocado oil, fresh spices and whole grains – this recipe has it all! This nutrient-dense dish is great for lunch or dinner – or both if you make a large batch. Sprinkle with cilantro and a squeeze of fresh lime for added flavor and nutrients.

Rajiv Harry is a Health and Wellness expert in Portland. Learn more about Rajiv at Embrace Change

This grilled kale pasta salad will make lunchtime your favorite part of the day. (It’s great as a aside dish, too!) Kale is filled with antioxidants and fiber. Use whole wheat pasta and get a dose of whole grains too!

This recipe is provided by our partners at Market of Choice.

In honor of National Nutrition Month, the Brian Grant Foundation spoke with Parkinson’s disease nutrition specialist Kathrynne Holden to learn why diet plays such an important role in managing Parkinson’s disease. Holden is a retired registered dietician, nutrition consultant and author of several research papers and other published work on Parkinson’s and nutrition, including the book “Cook Well, Stay Well with Parkinson’s Disease.”

Brian Grant Foundation: Why do you believe nutrition plays such a powerful role in managing Parkinson’s disease?

Kathrynne Holden: Our bodies constantly build, maintain and repair the cells of our organs, neurons, tissues, blood, muscles and bones. The materials our body needs for this work – protein, essential fatty acids, carbohydrates, minerals, vitamins, antioxidants and fibers – come from the foods we eat. Many of the symptoms of Parkinson’s disease, such as nausea, appetite loss, depression, loss of smell and taste, difficulty swallowing and unplanned weight loss, lead to nutrient deficiency or outright malnutrition. These cause new complications of their own.

BGF: What types of vitamins or nutrients do you recommend people with Parkinson’s incorporate into their diet?

KH: Vitamin D deficiency is so widespread among people with Parkinson’s disease that I recommend everyone have a baseline blood test, to see whether they may need supplements – or in extreme cases, even injections of vitamin D. Deficiency of vitamin D is associated with weakened bones, falls, fractures, and dementia. One Parkinson’s study found that persons with higher levels of vitamin D had less depression, better cognition and lower symptom severity.

The B vitamins thiamine, riboflavin, niacin, B6, B12, and folate have been studied and found to be important in preventing concerns such as dementia, insomnia, depression, behavior change and neuron degeneration. Calcium, magnesium, and potassium (also known as electrolytes) are necessary for normal functioning of the muscles. Without these electrolytes, a condition called “tetany” can occur, causing painful muscle spasms in various parts of the body, including the throat. Calcium and magnesium are also needed for bone strength, which helps prevent fractures as Parkinson’s progresses.

BGF: You’ve consulted with the medical community about the benefits of foods rich in omega-3 fatty acids for Parkinson’s. Could you expand on that?

KH: The omega-3 fatty acids eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and alpha linolenic acid (ALA) are called essential fats because the human body can’t make them; they must come from our food. These fats form a large part of the gray matter of the brain, and deficiency is associated with depression, cognitive impairment and dementia.
A small study of men with both Parkinson’s disease and major depression found that fish oil supplements reduced depression scores. Fatty fish contains EPA and DHA; some plant oils contain ALA, which our body can convert (to a limited degree) to EPA and DHA.

BGF: You’ve also placed a lot of emphasis on fiber-rich foods for those living with Parkinson’s. Why is that?

KH: Fibers play important roles in Parkinson’s disease, first, because insoluble fiber helps manage constipation, which is very common. In fact, constipation is often among the earliest signs, occurring even before diagnosis. Fiber can help prevent constipation and its more serious complication, bowel impaction. A second role for fiber is that many different kinds of fiber are needed as food by the friendly bacteria in our intestines, known as microbiome. The importance of microbiome cannot be overstated, as it affects immune response, mental health, intestinal health and blood glucose control.

BGF: What are the must-haves that should be on anyone with Parkinson’s shopping list?

KH: I recommend they try to eat at least two or three varieties of the following foods weekly:

• Beans, either dried or canned, are great sources of thiamine, folate, magnesium, potassium and fiber.
• Nuts and seeds, whether sunflower, sesame, flax and pumpkin seeds, peanuts, almonds, walnuts and Brazil nuts, offer thiamine, riboflavin, B6, magnesium, alpha linolenic acid.
• Whole grains like oats, whole wheat, buckwheat, millet, barley, quinoa, rye, brown rice and popcorn will provide thiamine, fiber, complex carbohydrates.
• A variety of vegetables and fruits, including dark leafy greens, mushrooms, broccoli, potatoes and sweet potatoes, avocados, bananas, apples, citrus fruits, grapes, kiwi fruit, contain riboflavin, niacin, B6, folate, calcium, magnesium, potassium and a variety of fibers. Be sure to consume a few different ones each week.
• Fatty fish such as salmon, sardines, or tuna (fresh, frozen, or canned) and halibut; eggs; chicken or turkey white meat; occasional beef or pork contain niacin, B6 and B12. Fatty fish and eggs also have omega-3 fatty acids and vitamin D.
• I suggest yogurt for calcium, vitamin D (if fortified), riboflavin, B12 and probiotic bacteria.
• I recommend onions, apples, bananas, whole grains, dried beans, flax seeds, raw honey, cocoa powder and dark chocolate for their prebiotic, soluble and insoluble fibers.

BGF: Would you mind sharing your personal connection to Parkinson’s disease and what inspired you to serve this community?

KH: My interest has always been in nutrition for older adults, and this led me to Parkinson’s disease. I quickly discovered that, while Parkinson’s throws out many obstacles to nutritional health, there was little-to-no dietary information specific to Parkinson’s and little awareness that PD could cause slowed stomach emptying, dysphagia and difficulty chewing. People were suffering from malnutrition because they had a hard time managing eating utensils. I’ve since made it my goal to research, study, write and provide guidance for both health professionals and the public. And I continue to learn from all the wonderful people with Parkinson’s disease and their super caregivers, who give me so much more than I can return.

Learn more about the benefits of diet and exercise for Parkinson’s disease and share your best recipes and fitness tips with others at The Power Through Project. Sign up today!

By Kathryn Jones

Straight from Plates for Parkinson’s comes this recipe for spicy vegan lettuce wraps from Tan Tan Cafe. Watch the video and get the recipe below to try at home!

Join us on June 27 from 6-7:30pm for a cooking class with Tan Tan’s head chef Lisa. Space is limited so register today at www.bgfcook.eventbrite.com.

Ingredients
1 package of vegan crumbles (about 10oz)

1/2 small onion, chopped

1/2 red bell pepper, chopped

2 tbsp Vietnamese Hoisin Sauce

1 tsp Mom’s Hot Chili Sauce

1/2 cup scallions, chopped

1 head of romaine hearts

Olive oil

Tan Tan Vietnamese Peanut Sauce for dipping

Preparation

In a pan, sauté vegan crumbles, onions and bell pepper in olive oil until well done

Add hoisin sauce and hot chili sauce, mix well

Remove pan from heat and stir in scallions

Serve on romaine lettuce and dip in peanut sauce

Local organizations team up to help people with Parkinson’s gain the benefits of healthy eating through nutrition programs.

Portland, Ore. (March 1, 2018) – To celebrate National Nutrition Month in March, the Brian Grant Foundation (BGF) and Market of Choice are announcing a partnership to bring nutrition programs to people living with Parkinson’s and their family members. The programs include nutrition classes at Market of Choice locations across Oregon, as well as Parkinson’s-friendly recipes developed by the company’s Market Chefs.

These organizations will also team up for awareness and fundraising events throughout the year, including BGF’s gala on May 18, 2018, at Castaway Portland.

“We’re proud to partner with an Oregon-based organization that’s committed to providing health-conscious products,” says Katrina Kahl, executive director of the Brian Grant Foundation. “Our partnership with Market of Choice will allow us to bring our nutrition programs to more people in Oregon, in a fun setting that inspires people with Parkinson’s to make good dietary choices.”

Throughout the month of March, BGF will feature Parkinson’s-friendly recipes developed by Market Chefs. The recipes meet the nutritional guidelines developed by BGF’s medical advisory board that can help people with Parkinson’s manage symptoms, improve overall health and prevent other serious illnesses.

BGF also held its first nutrition class of the year at a Market of Choice location in Eugene in February, with more classes planned throughout 2018. More information about the classes, and BGF’s nutritional guidelines for Parkinson’s, is available at www.briangrant.org.

“Community giving, local partnerships and offering people nutritious choices are an important part of creating a healthy community,” says Market of Choice CEO Rick Wright. “We’re happy to partner with the Brian Grant Foundation to help those with Parkinson’s discover new ways to improve their quality of life.”

Parkinson’s is a neurodegenerative disorder that affects cells in the brain that produce dopamine, a chemical messenger that helps to control movement. The outward signs of Parkinson’s may include tremors, slowness of movement, balance problems and rigidity. Though there is no cure for Parkinson’s, research has shown that regular exercise, healthy eating and social connections are important aspects for managing the condition and improving quality of life with the disease.

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About Brian Grant Foundation

Established in 2010, the Brian Grant Foundation (BGF) provides proven tools to improve the well being of people with Parkinson’s. BGF’s programs focus on exercise and nutrition, to help people with Parkinson’s get moving, eat healthy and feel their best. For more information visit www.briangrant.org.

About Market of Choice

Market of Choice offers an extensive selection of the finest and freshest conventional, natural, organic, and health-conscience products at affordable prices. Market of Choice strives for a relaxing and enjoyable shopping experience with truly friendly people who care about the communities where they live and work. For more information visit Market of Choice.

It’s funny how we often remember inconsequential moments in our lives. Remember the time you found $5 laying in a parking lot? How about when you helped an elderly couple load groceries into their car?

By comparison, some of the moments in our lives that are of great significance get relegated to our own dark web.

On August 12, 2016, I was diagnosed with Parkinson’s disease. My initial exam with the neurologist was scheduled for three hours. About a half-hour into the exam I was asked to walk up-and-down the hall. When the doctor and I returned to the exam room I asked, “I have it don’t I?”

He nodded.

The next two and a half hours are a blur. I remember tapping my fingers together, being asked to count backwards from 100 to zero by seven, and writing sentences. But that’s about it.

I do, however, remember the nod.

When I left the office I couldn’t find my car. Out of frustration I hit the panic button on my fob and followed the sound of the horn. There’s something ironic about hitting the panic button just after I had been diagnosed with Parkinson’s.

As I drove out of the parking lot I knew I had two options. I could go home, face my oldest daughter, and tell her the news. Or I could go eat pancakes. I’m a diabetic so managing my sugar level is important. Armed with those choices the decision was clear – pancakes.

I was diagnosed on a Friday. That weekend all I could think about was dying. Robin Williams hung himself a few days after his diagnosis. I’d be lying if I said that thought didn’t cross my mind.

By Monday, I was mad. I was, and still am, too young to die. My kids haven’t graduated from college, and none of them are married. I decided I was going to live. But I didn’t know how.

I’m a journalist, which means I’m really good at research. I became a consumer of all things Parkinson’s. I read everything I could get my hands on. I learned that Parkinson’s is not a death sentence. The two words that popped up time and time again were: keep moving.

I learned how important physical activity is for people with Parkinson’s. Walking, dancing, tai chi, Pilates, yoga, Rock Steady Boxing, and swimming are all excellent forms of exercise for us. They help with balance, flexibility, cardio fitness, and most importantly, they work the mind.

I learned there’s no such thing as a “Parkinson’s diet.” How, what and when we eat is individualized. I worked with my doctors and a nutritionist to find a diet that works for Parkinson’s as well as diabetes. Generally speaking, people with Parkinson’s should have a well balanced diet of protein, veggies and fruit. It’s also important to make sure you’re not vitamin deficient so I have my blood tested once a quarter.

Today I’m doing well. When I started this journey I couldn’t swim – I was afraid of the water. I hadn’t been in a pool for more than 45 years. Now, I can swim 25 yards in 19 seconds. My daughter, who is on her high school swim team, can cover the same distance in 14 seconds.

She and I stand in the pool together as she teaches me techniques that help me swim more efficiently. My other daughters swim laps with me to help with my endurance. My teenage kids could be out with their friends, but they choose to spend time helping me save my life.

Now I can do a two-minute plank, and know what a Reformer machine is. This may not sound like much, but they’re huge steps for me.

My left foot is beginning to drag. At times I don’t eat well with a fork. If I sit too long it takes me a few seconds to steady myself when I stand up. I’ve concluded that the devil invented ATM buttons. I’ve learned to ask for help when I need it, and no one has ever said no.

And about that nod? I don’t worry about it anymore. While I wouldn’t call it inconsequential, maybe it was a nod telling me that I can live well despite the disease.

Keep moving.

Kevin Woo is a freelance writer based in San Francisco. His writing portfolio can be found at www.kevinjwoo.com.