How do you calculate that? Divide your weight in pounds by 2 to find your weight in kilograms. For example, if you are a man who weighs 158 pounds, divide 158 by 2.2; you weigh approximately 72 kilograms. For every kilogram, you need to consume a half gram of protein: 72 divided by 2 equals 36 grams of protein. If you are a woman who weighs 130 pounds, your weight in kilograms is 130 divided by 2.2, or approximately 60 kilograms; you would need at least 30 grams of protein daily. But the person with Parkinson’s needs more protein than this minimum daily requirement and must plan his or her dinner and bedtime snack accordingly.

Cooked meats, poultry, fish, and most shellfish, as well as canned salmon and tuna, contain approximately 7 grams of protein per ounce. Thus the 158 pound man meets his 36 gram minimum requirement with a portion of meat or fish that weighs a bit more than 5 ounces (cooked weight, not counting the bones). The 130pound woman needs a portion of approximately 41/2 ounces. Milk contains about 8 grams per cup; a large egg white contains about 7 grams; a half cup of yogurt contains about 8 grams.

People with Parkinson’s must not limit themselves to the minimum requirement. At the evening meal they can have as much protein as they wish. In addition to their meat or fish, they can mix leftover hard boiled egg whites into their salads or vegetables. They can take a portion of cheese with their fish or melt it over their vegetables. They can indulge in a side dish of chickpeas, baked beans, or peas.

What should a typical dinner contain? Perhaps a broiled steak or a large hamburger, served with peas or baked beans and another vegetable, followed by a large glass of skim milk and a slice of cake. Or a helping of roast chicken or turkey, served over brown rice flavored with chopped peanuts or walnuts; accompanied by a salad or a vegetable; and followed by chocolate pudding and a large glass of skim milk. Or broiled fish covered by slivered almonds, served with a cheese covered baked potato; accompanied by a three bean salad or a garden salad generously garnished nutrition that affects our lives with chickpeas; followed by ice cream or yogurt and a large glass of skim milk. The possibilities are endless. One must only be sure to get enough protein and calcium.

During the day, the diet also permits two selections containing a bit more protein. These selections are from the foods made of grains: breads, crackers, cereals, pastas, popcorn, and rice; and from all the vegetables except legumes and nuts. Legumes, which include peas, lentils, soybeans, and dry beans (such as baked beans, kidney beans, and chickpeas), cannot be eaten during the day because they contain most of the amino acid building blocks of protein. Together, the two selections should contain no more than 4 or 5 grams of protein.

The 7 grams of permitted daytime protein enable the dieter to eat a serving of cereal with breakfast, such as a cup of corn flakes or puffed wheat or three quarters of a cup of bran flakes or rice squares, containing about 2 grams of protein. (Cereal boxes can be checked; they usually show grams of protein per 1 ounce portion of cereal.) Cereal can be eaten with nondairy liquid creamer or apple juice, but not with milk. The daytime protein allowance also permits the dieter to take three quarters of a cup of cooked vegetables or white rice with lunch (containing about grams of protein). Of course, the dieter may not eat any meat, fish, egg white, milk, cheese, or other milk products for breakfast or lunch.

With such a list of restrictions, what can the dieter eat for breakfast? Actually, breakfast is fairly easy. A glass of fruit juice, an orange, or half a grapefruit can be followed by a portion of cereal (described earlier) in nondairy liquid creamer or apple juice and

served with raisins, half a banana, or other fruit, and a cup of coffee or tea. For variety, half of an English muffin with butter and jam or a cup of popped corn (prepared with oil, butter, or margarine) could be substituted for the cereal. Other substitutes for cereal might include a slice of buttered toast or matzo, a small plain muffin with jelly, or a small doughnut. (To aid those of you who are not familiar with the U.S. system of measurement, here are the metric equivalents of American measurements used in the recipes in this chapter: 1 cup [8 fluid ounces] is approximately one fourth of a liter; 1 fluid ounce is approximately 30 milliliters; 1 solid ounce is approximately 30 grams; 1 teaspoon is approximately 5 milliliters; 1 tablespoon is approximately 15 milliliters.