Multiple Sclerosis

by adminBL on May 15, 2013

neuronMultiple sclerosis (abbreviated to MS, known as disseminated sclerosis or encephalomyelitis disseminata) is an inflammatory disease in which the fatty myelin sheaths around the axons of the brain and spinal cord are damaged, leading to demyelination and scarring as well as a broad spectrum of signs and symptoms. (Wikipedia)

As to Chinese medicine, MS is believed to be a disease in process most likely originating from a combination of spiritual and emotional factors, and that the “trigger” for the disease may be an experience of a feverish illness, usually an infectious disease.

The weakening of and loss of control over the musculature may come about because the critical energising and regulating functions of the internal organs have become disturbed due to the loss of spiritual focus, perhaps because of a frightful experience which has “scattered one’s soul from its resting place.”  The triggering disease consumes vital fluid essences that are essential to nourishing the body and providing a relaxing medium for the spirit.  Without spiritual relaxation, there is ongoing agitation, and destruction of bodily harmony.[i]

For individuals affected by MS it’s vital to follow an appropriate diet:

  • Candida (albicans) overgrowth in affected individuals has to be targeted first
  • Potential allergens have to be omitted from the diet, especially gluten which is found in: wheat, rye, barley and sweet rice
  • Strengthening and soothing the nerve foods should be incorporated: soaked, raw oats, sprouted wheats (if there is no gluten sensitivity), rice, raw goats milk

As MS sufferers have a deficiency in various fatty acids, especially polyunsaturated fatty acids (linoleic acid) which can be explained by inflammation from free-radical-oxidation in the absence of antioxidants.

It is vital to consume a healthy amount of fatty acids in unrefined oils:

  • Fresh wheat germ or wheat germ oil
  • Flax seed oil
  • GLA-rich oils

Spirulina’s and other chlorophyll rich foods should be added to the diet, please consult a professional (Health Food Shop) to get the product that is right for you.

Foods and spices which reduce liver wind (Chinese syndrome) of MS:

  • Celery                                   
  • Basil
  • Sage
  • Fennel
  • Dried or fresh ginger
  • Anise
  • Oats
  • Black soybean
  • Black sesame seeds
  • Kuzu
  • Pine nut
  • Coconut

Foods to avoid:

  • Eggs
  • Crab meat
  • Buckwheat

With Acupuncture treatments and tailored Chinese herbal medicines prescriptions, we will  supply the body with energy and substance to sustain balance and strength.  With regular treatment and a proper dietary regime, symptoms of MS can be well controlled. As stress and certain climatic factors (wind, heat, cold) often aggravates the condition,  it is important that one seeks ways (and modalities, e.g. mediation) to control and manage stress.  To avoid climatic factors being a trigger, one should accommodate seasonal changes with both diet and lifestyle changes.

 


[i] http://www.itmonline.org/arts/ms&tcm.htm

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Fats & Oils

by adminBL on May 8, 2013

All food sources should be organic and must come from sustainable sources http://www.sustainabletable.org.au.

Fats – also called lipids including oils, are a very important part of every diet (oils are fat in a liquid state). Lipids digest more slowly than other foods. They produce body fat for insulation, for protecting the vital organs and holding them in place. In addition, they are necessary for the assimilation of fat-soluble vitamins such as A, D, E, K. They are also important for nerve conduction and the proper function of the brain.[i]

ID-10041868There is many health problems associated with poor quality or overconsumption of fats. A high fat diet promotes tumours, cancers, obesity, heart disease, liver and gallbladder problems amongst other degenerative conditions.

If you are overweight or obese, its best to cut down fat intake slowly because a sudden drop may cause a temporary feeling of dissatisfaction which will lead to subsequent overindulgence. Cutting down on salt helps reduce the desire for fats, as does a diet of whole foods.

Monounsaturated oils

One of their great features is that they do not accumulate cholesterol like the saturated fats do and they not become rancid such as polyunsaturated oils. Another great advantage is that they do not deplete the blood and high-density lipoproteins (HDL) which will pick up cholesterol from the arterial walls and transport it to the liver where it’s broken down. At the same time, they reduce low-density lipoproteins (LDL) which cause cholesterol to be deposited in the artery walls. The degree to which oils are monounsaturated is determined by the amount of oleic acid present.[ii]

Although polyunsaturated fats protect against cardiovascular disease by providing more membrane fluidity than monounsaturated fats, they are more vulnerable to lipid peroxidation (rancidity). This means that it’s better to purchase smaller sized containers and store them in the fridge.

Trans-fatty-acids of refined oils

They are formed by the hydrogenation of vegetable oils during the manufacturing of some foods. The temperature reaching in the refining process often exceeds 207 degrees Celsius. Trans-fatty-acid formation starts at 160 degrees Celsius. The overwhelming majority of vegetable oils are highly refined! Unrefined oils have a rich flavour and are cloudy in appearance. Trans fats have been associated with metabolic disorders, arthritis and cancer and contribute to high cholesterol levels in the arteries.

Trans-fatty acids are found in:

  1. Spreads
  2. Packaged foods
  3. Soups
  4. Fast foods
  5. Frozen foods

 

Saturated fats

Unsaturated fats

 

Consists of triglycerides:

Tend to be more solid at room temperature and can be found in milk, cream, butter, hard cheese, meats, coconut oil, and palm oil.[iii]

Monounsaturated:

Consists of fatty acids

Tend to be liquid at room temperature, such as those found in vegetable oil.

Polyunsaturated:

Consists of fatty acids

  • Omega-3 fatty acids (alpha-linolenic acid)
  • Omega-6 fatty acids (linoleic acid)

Sources 

animal fats such as cream, cheese, butter,  ghee, suet, tallow, lard, and fatty meats, chocolate

red meat, whole milk products, nuts and high fat fruits such as olives and avocados

nuts, seeds, fish, algae, leafy greens and krill

Oils

  • coconut oil
  • cottonseed oil
  • palm kernel oil

Vegetable oils 
Canola oil
Olive oil
High oleic safflower oil
Sunflower oil
 

Omega 3

  • Soybean oil
  • Canola oil
  • Flaxseed

 

(These fats provide an essential fatty acid that our bodies need, but is unable to make).

 

Omega 6

  • Soybean oil
  • Corn oil
  • Safflower oil

(These fats also provide an essential fatty acid that our bodies need).

 

Most of the fat that you eat should come from unsaturated sources: polyunsaturated fats and monounsaturated fats. In general, nuts, vegetable oils, and fish are sources of unsaturated fats. [iv]

 

 

 

Image courtesy of Idea go / FreeDigitalPhotos.net

 


[i] Healing with Whole Foods; Asian Traditions and Modern Nutrition, Paul Pitchford, 3rd edition

 

[ii] http://en.wikipedia.org/wiki/Fat

 

[iv] http://www.cdc.gov/nutrition/everyone/basics/fat/unsaturatedfat.html

 

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