The MS Recovery Diet by Ann Sawyer and Judi Bachrach

hi evertone , a good way to start my day now is a big glassd of fresh juice , i like carrot celery parsley and apple , it will get the nutrients into your body ASAP, if your sugar challenged as i was you can make many juices without using carrot , ie cabbvage and celery , use your imagination , no one has had a drug reaction to fresh juice
take care
ken

Spelt and Kamut flour both seem to be a form of wheat yet they are listed as acceptable flour in the book. I tried rice flour and it does not work well at all for baking. Also the book uses aquave for a sweetner, I always read that honey is one of the most easily digested foods. How come we can't use honey? Finally any suggestions for nuts? I know we can't eat peanuts so I bought cashews only to discover they are processed in cottonseed and peanut oil. All of the nuts seem to be processed on machinery used to process peanuts. Is that a small enough exposure; to eat nuts that are processed on machinery used for peanuts?

Hi all -

I am kind of new to the diet but have been following it for the last 2 months and feeling a lot better. I came across a food sensitivity test called MRT (Signet Mediator Release Test) which tests your reaction levels to 250 foods and is supposedly 80% accurate.

I was wondering if anyone has any experience with this test or can offer any advice on whether it's accurate or if I also need to do an ELISA test?

Thought I'd share some of my results, which came up quite interesting, as they are things I was eating all the time:

Reactive: soy and aspartame (no surprise), tuna, white potatoes, mint, black pepper, pineapple
Moderately reactive: Strawberry, Grapefruit, Beef, mushrooms, onions, bananas, apples, broccoli, cocoa and lemon

Appreciate anyone's input!

Thanks,

Nadeem

I've read the book and have been experimenting for a couple of months with food. Sugar is definitely a big no-no, gives me something between mild optic nerve pain to a raging migraine almost immediately. I don't think of myself as a bread eater, but since I'm staying off bread completely I'm finding that I miss it and end up eating something I shouldn't, then my legs go numb. I have gone to a site that sells gluten-free flours, but their focus is just the gluten. They also sell arrowroot starch and some other starches, an egg replacer, guar gum . . . Is the guar gum okay, or does it come under the legume category? It's kind of hard getting started on this diet. Once I know what I can and can't use and get the right ingredients in the cupboards I hope to do better.

This warning is from Ken who is continuing to do very well.
"I wish to warn those who are gluten intolerant to be very careful when choosing imported food products as they are quite often contaminated. I am specifically speaking about imported rice noodles from overseas. I had a very bad reaction after I ate them and the ingredients said rice flour and water. I am sure they were contaminated as my rice pasta from the US is OK for me when I eat that."