Huffington Post – by Amanda L. Chan
Eating peppers, tomatoes and other vegetables from the Solanaceae plant familymight help to lower your risk of Parkinson’s disease, a new study suggests.
Published in the journal Annals of Neurology, researchers from the University of Washington found that the higher the consumption of vegetables in this plant family — especially peppers — the lower the risk of Parkinson’s disease. They noted that a possible reason for this is the nicotine that is naturally present in this plant family; nicotine and tobacco smoking has been shown in past research to be associated with decreased risk of Parkinson’s disease. Continue reading “Nicotine In Peppers, Other Plants Linked With Lower Parkinson’s Risk: Study”

The New Yorker – by ANDY BOROWITZ
Common Dreams – by Rebekah Wilce, May 6, 2013
Freedom Outpost – by Karen Schroeder
Wired- by DAVID KRAVETS