M.S. Friends & Family Community Support Group meet monthly at the Pole Creek Campus.
Providing education and resources to support both those with MS and the family and friends that help them.
Be looking for more information about the M.S. Week in March '20.
chronic, typically progressive disease involving damage to the sheaths of nerve cells
in the brain and spinal cord.
MS isn’t necessarily hereditary. However, you have a higher chance of developing the disease if you have a close relative with MS, according to the National MS Society. The general population only has 0.1 percent chance of developing MS. But the number jumps to 2.5 to 5 percent if you have a sibling or parent with MS.
Heredity isn’t the only factor in determining MS. An identical twin only has a 25 percent chance of developing MS if their twin has the disease. While genetics is certainly a risk factor, it’s not the only one.
Eating right with MS
Decreases pain and inflammation; retards oxidative stress and decreases disease progression.
No animal products of any kind allowed (no butter, eggs, cheese, meat, etc). Increased vegetables, fruits, nuts, seeds, and whole grains.
Reduces inflammation and retards oxidative stress. Helps decrease disease progression by fixing the gut flora. The gut flora also influences hippocampal neurogenesis, blood-brain barrier integrity, and microglia maturation.
Decreases carbohydrate consumption to less that 30 grams per day. Brain and body use fat as fuel. Ketones must be kept high for brain so [healthy] fat consumption is kept high, along with MCT fats.
75%+ of diet comes from fats with 15-25% from protein and 5% or less from carbohydrates.
Influences brain and elicits anti-inflammatory immune response decreasing pain.
7+ servings of vegetables and fruits per day; moderate protein in the form of healthy, lean meats and nuts and seeds. High fiber, low sodium.
Anti-Inflammatory Protocol (AIP)
Reduces inflammation and food sensitivities, particularly when microbiome issues are suspected. Please work with a Registered Dietitian to implement the AIP properly.
Done in stages. Originally only specific vegetables, fruits, proteins, and healthy fats are allowed with no grains, dairy, soy, nightshades, nuts/seeds, legumes, eggs, or additives and artificial sugars. Then four levels of reintroduction are done in which specific foods are reintroduced one at a time.
Modified Fasting and Calorie Restriction (CR)
Associated with decreased spinal cord inflammation, decreased demyelination, and decreased axonal injury.
Traditionally, CR restricts calories by 10%. Modified Fasting generally uses a fasting window, such as all meals are to be consumed during an 8 hour window and one must fast for the other 16 hours.
Reduced fatigue, improvement in transition from wheelchair, and gait stability for Secondary Progressive MS patients.
Consists mainly of greens, sulfur-containing vegetables, and colorful vegetables and fruits. Elimination of gluten, dairy, and eggs is required.
Reduces demyelination and increases remyelination.
MS patients generally require much higher doses of vitamin D. Please speak to your provider about how much you should be taking per day for your MS.
Optimal dosing to avoid autoimmune disease is 2000 IU per day in 97% of the population. Children require 400 IU per day the first year of life and a minimum of 600 IU per day thereafter.