Multiple Sclerosis: How Your Diet Plays a Role

Thursday, 27 Jan 2011 04:56 PM

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Multiple sclerosis is a debilitating disease of the brain and the spinal cord. The symptoms of multiple sclerosis include fatigue, constipation, and incontinence.

Dietary supplements included in a systematic multiple sclerosis diet actually help alleviate weakness, constipation, and incontinence. There are three modes of dietary supplementation that may decrease the severity of attack:
  • Providing food in excess
  • Avoiding drugs that cause allergies
  • Avoiding foods that produce toxic effects
Foods provided in excess:
Certain foods that are rich in protein and fiber should be added to the diet for multiple sclerosis patients. These include pulses, whole wheat, oats, brown rice, and green leafy vegetables. The multiple sclerosis diet should also include foods rich in essential oils such as cod liver oil.
 
Allergic food substances:
Patients on a multiple sclerosis diet should avoid certain food substances. The list includes milk and milk products, eggs, soy and its products, wheat, citrus fruits like oranges, tomatoes, fish, peanuts, and chocolate. With a multiple sclerosis diet, all of these food products should be stopped initially and then reintroduced one by one. Any allergic reactions observed after the introduction of any of these food products should be noted and eliminated.
 
Foods producing toxins:
Some substances like caffeine, alcohol, tobacco, and animal products containing high saturated fat should be avoided in a multiple sclerosis diet because they can produce toxins and exaggerate the symptoms of multiple sclerosis. Smoking decreases the natural level of vitamin C in the blood. Alcohol interferes in the essential fatty acid conversion, consumes vital nutrients present in the body, and increases the levels of saturated fatty acids in the body.
 
In general, a multiple sclerosis diet should include a higher amount of polyunsaturated fatty acids, omega 3 fatty acids, vitamin C, vitamin B, vitamin E, and minerals such as zinc and selenium. Vitamin E prevents PUFA peroxidation and thus acts as an antioxidant. Vitamin B6 helps in the conversion of the linoleic acid into a longer, stable chain.

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