Revealed: The little fruit that could cut your Parkinson's risk by 30%

Billy Connolly is putting on a brave face. He’s told the media that, despite his doctor’s Parkinson’s diagnosis, he’ll follow Michael J. Fox’s example and “keep working,” reports The Independent.

That’s great news for fans of Connolly’s work.

The report also states that Connolly has started treatment.

While you can continue to live a full and active live with Parkinson’s if you’re on the right medication, for some the disease is life changing. And that’s why you should count your blessing that you’re reading this. Because today, we’re going to introduce you to a fruit that could significantly reduce your risk of developing this detrimental disease.

Cut your Parkinson’s risk – simply eat peppers

In May, we reported a significant finding from the Annals of Neurology journal.

It showed that eating peppers – regardless of whether they’re red, green or yellow – twice or more per week was “consistently associated with at least 30% reduced risk of developing Parkinson’s disease,” writes The University of Washington.

The reason?

Well, according to Nutrition & Healing’s Dr Jonathan Wright: “Peppers are actually from the same plant family as tobacco, and they’re excellent natural sources of nicotine.”

When researchers analysed data on over 1,000 patients – nearly half of whom had developed Parkinson’s – they discovered that eating foods, like peppers, that naturally contain nicotine could lower your risk of Parkinson’s as much as 30%.

Considering there’s no treatment for the disease, this is great news for anyone whose family history shows they’re at risk.

While scientists continues to investigate the role nicotine plays in preventing Parkinson’s (WebMD), make sure you eat red peppers at least twice a week. Not only are they great on pizzas and salads, there are a variety of yummy ways to add them to your meals.