CHEERLEADER and All the other incredible members of TIMS
I am new here and justifiably ignored.
BUT after thirty years of engineering, with Little time to investigate MS while putting food on our table,
I feel that MS is a result of three things, Possibly stating the obvious.
Iron content of diet especially water soluble iron.
Draw yourself a simple Venn diagram, Assign each circle one of the above.
The intersection is MAY be when MS occours.
Have a look at this please
http://en.wikipedia.org/wiki/File:Multi ... HO2002.svg
http://www.who.int/vmnis/anaemia/preval ... naemia.pdf
It is the iron in our diets combined with CCSVI that causes MS.
Of note is this country, it sticks out like a sore thumb.... and is a paradox
http://geography.about.com/library/cia/ ... guiana.htm
Why do they have such a prevalence of MS when the others surrounding countries do not ???
The Geology of this nation tells the story, High in water soluble iron it looks like, and it gets into all the foods, plants etc, ( still researching). Friends of mine are from the area have have extremely high levels of iron in their blood that has alarmed their Canadian Doctors.
If you draw a venn diagram and assign Stenosis to one circle, Time to the other and Diet / iron to the third the intersection of these produces MS
The larger any one of the circles is the greater the chance of having MS. If you do not have CCSVI then you will not get Clinically defined MS. If you have a diet with no iron, you will not get MS. (this is impossible though as Iron is in everything). Time is time and you cannot eliminate that.
I have reduced iron in my diet. I have reduced Vitamin C in all forms completely becuase
Ann N Y Acad Sci. 1987;498:324-32.
Is there a physiological role of vitamin C in iron absorption?
Hallberg L, Brune M, Rossander-Hulthén L.
Nonheme iron usually constitutes more than 90% of the dietary iron. Its absorbability is a resultant of the balance between factors enhancing and inhibiting the absorption. Ascorbic acid is the most potent enhancer, and is the same for native and synthetic AA. The enhancing effect is strongly dose related (log dose/effect), and is different for different meals probably mainly due to varying content of inhibitors in the meals. AA also increases the iron absorption from simple meals with no known inhibitor, probably because AA impairs the formation of unavailable iron complexes with ligands normally present in the gastrointestinal lumen. The effect of AA is so unequivocal and marked that it must be considered as a physiological factor essential for the absorption of dietary iron.
PMID: 3304065 [PubMed - indexed for MEDLINE]
I will somehow get the CCSVI operation.
I have to get back to work now.