Brain Talks: Discussing ways to slow Parkinson's progression with Dr. Laurie Mischley

 

In this episode of the Well Nurtured Brain Dr Pamela Hutchison had the pleasure of her first guest, Dr. Laurie Mischley! 

In this incredible conversation Dr Laurie will share the significance of a supportive healthcare team, and the strategies she has employed to navigate the unique hurdles Parkinson's presents. We will also gain a deeper understanding of the role medication, therapy, exercise, and lifestyle modifications play in managing the disease and slowing its progression.

About Dr. Laurie Mischley, PhD:

Laurie Mischley studied naturopathic medicine (ND) at Bastyr University and epidemiology (MPH) and nutritional sciences (PhD) at the University of Washington. Her work is focused on identifying the nutritional requirements unique to individuals with Parkinson’s Disease (PD) and has published on coenzyme Q10, lithium, glutathione, NAD+, and ATP deficiency (www.lauriemischley.com). She is Principal Investigator of the Modifiable Variables in Parkinsonism (MVP) Study (MVP-study.com), which is attempting to describe why some people with PD progress slower than others. She is working on ways to study, package and deliver evidence-based lifestyle modification as a therapeutic strategy. She founded the canine scent-based PD screening tool, ParK-9 (www.Park-9.com), developed the Parkinson Symptom Tracking (PRO-PD) App to quantify PD severity (www.PD-symptoms.com), and is instructor of the online series, Parkinson School (www.Parkinson-School.com). Dr. Mischley maintains a small clinical practice at Seattle Integrative Medicine (www.SeattleIntegrativeMedicine.com).

You can find Dr. Laurie Mischley, PhD at: 

https://www.lauriemischley.com

https://bastyrpdschool.org

www.parkinson-school.com

Parkinsons Symptom Tracking App available wherever you find your apps or at https://www.lauriemischley.com/pro-pd

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Preserving the mind: the power of the MIND Diet in Slowing Neurodegenerative Decline

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Mindful Munchies: The impact of ultra-processed foods on the brain Part 2