The Multiple Sclerosis Diet Book: A Low-Fat Diet for the Treatment of M.S., Revised and Expanded Edition

by Roy Laver Swank, Barbara Brewer Dugan

Overview

Swank and Dugan provide complete background information on the development of the diet and the clinical tests that have proven its effectiveness. In addition to helpful sections on the lifestyle of the M.S. patient, Swank and Dugan offer tips on sticking to the diet, equipping the kitchen, shopping for healthful food, eating out (with some pertinent information on fast-food restaurants), and keeping the careful dietary records that are essential to continuing good nutrition.
 
This is the low-fat diet that works in reducing the number and severity of relapses in M.S. patients — and The Multiple Sclerosis Diet Book provides the nutritious and tasty recipes that M.S. patients and their families can live with for years to come.

Product Details

ISBN-13:	9780385232791
Publisher:	Knopf Doubleday Publishing Group
Publication date:	03/24/1987
Edition description:	Revised and Expanded Edition Large Print
Pages:	416
Product dimensions:	6.44(w) x 9.53(h) x 1.22(d)

About the Author

ROY LAVER SWANK, M.D., Ph.D., is a professor emeritus of neurology Oregon Health Sciences University. He has spent thirty-eight years investigating multiple sclerosis.

BARBARA BREWER DUGAN is a research associate in the department of neurology at Oregon Health Sciences University.

Table of Contents

	Introduction	ix
	Introduction to the 1977 Edition	xi
Section I	Perspective
1	A Legacy of Fats and Oils	3
2	Dietary Fat-Past, Present, and Future: Its Relationship to Multiple Sclerosis and to Heart Disease and Stroke	5
Section II	Multiple Sclerosis
3	Multiple Sclerosis: History's Latecomer	19
4	Multiple Sclerosis: General Information	22
5	Multiple Sclerosis: The Clinical Picture	30
6	Multiple Sclerosis: Diagnosis	35
7	Multiple Sclerosis: Introduction to Treatment	40
8	Results of the Swank Low-Fat Diet Therapy	64
9	Genesis of Multiple Sclerosis	80
Section III	About Nutrition
10	About Nutrition-Some General and Practical Points	97
Section IV	The Swank Low-Fat Diet: Reasons-Rules-Recipes
11	Low-Fat Diet Instructions	111
12	Milk Products and Dairy Substitutes	138
Section V	Recipes
13	Breakfast and Lunch	147
14	The Cocktail Hour	156
15	Soups	166
16	Salads and Dressings	174
17	Stuffing for Meat, Poultry, and Fish	186
18	Fish and Seafood	190
19	Poultry	217
20	Beef	232
21	Oriental Cuisine	238
22	Meatless Cooking	255
23	Sauces	261
24	Vegetables	273
25	Muffins and Breads	285
26	Pies and Cakes	303
27	Cookies	323
28	Desserts	334
29	Icings and Dessert Sauces	346
30	Candy	352
31	Menus for One Week	358
	Bibliography	365
	Index	375