This Is MS Multiple Sclerosis Community: Knowledge & Support

Are egg whites ok on the swank or best bet diet? I know the swank diet says no more than 1 egg/day and nore more than 3/week, and I'm assuming because of saturated fats, but egg whites contain no saturated fat and it doesn't say anything about them so I don't know if egg whites are ok to eat unlimited?

Anyone know?

Thanks

I'm actually trying to figure out the egg thing right now as well, seems like the white of the egg is whats bad though...

"Eggs, Allergies, and Autoimmune Diseases – Chicken eggs are generally a nutritious food that would have been consumed by our Paleolithic ancestors, though only seasonally. Egg white is considered a complete and healthful protein because of its amino acid composition. However, egg white is a complex mixture of 40 proteins, about a third of which have toxic or lethal effects in bacteria and microorganisms, similar to lectins found in grains and legumes. This report explains the role that egg whites may play in autoimmune disease, and why M.S. and other autoimmune patients may want to avoid this food."

http://www.thepaleodiet.com/ms_treatment.shtml

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http://www.mattsms.com<br />

Then if you look at the swank diet it says the complete oposite:

"EGGS. The white of the egg contains no fat. The yolk contains 5 grams of mostly saturated fat. You are allowed three eggs per week, but no more than one per serving. One complete egg = 5 grams of saturated fat."

http://www.swankmsdiet.org/About%20The%20Diet

So I am so lost......

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http://www.mattsms.com<br />

i am an egg maniac. i used to be a vegan and got ms anyway. klenner protocol recommends high protein diet with 2-3 eggs for breakfast (short term). it really helped me.

later on i was aiming for 2-3 eggs per week. many times that's about right but lately i have been at home mornings and i have an egg every day. with red pepper and onion and spinach. and sprouted multigrain toast. WITH BUTTER. not dead yet hehehe

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my approach: no meds so far - just balanced whole foods (partial 'paleo', much less outright elimination), science, supplements, & bloodwork
my regimen - www.thisisms.com/ftopict-2489.html
www.whfoods.com, www.nutritiondata.com

Haha the egg thing is driving me NUTZ, I need to EAT and oatmeal aint cutting it everyday for me, I need some FOOD. Then again, oatmeal isnt even really supposed to be eaten if you follow the BBD.... ARG, so confusing!

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http://www.mattsms.com<br />

have the danged eggs. just make sure over the course of the day you have more anti-inflammatory food going in compared to inflammatory foods. IMHO. lots of IF ratings for different foods, different serving sizes at nutritiondata.com. excellent resource.

_________________
my approach: no meds so far - just balanced whole foods (partial 'paleo', much less outright elimination), science, supplements, & bloodwork
my regimen - www.thisisms.com/ftopict-2489.html
www.whfoods.com, www.nutritiondata.com

example (i started working on this yesterday, lost it, redid and posted today) http://www.thisisms.com/ftopicp-155699.html#155699

_________________
my approach: no meds so far - just balanced whole foods (partial 'paleo', much less outright elimination), science, supplements, & bloodwork
my regimen - www.thisisms.com/ftopict-2489.html
www.whfoods.com, www.nutritiondata.com

I'm pretty sure oatmeal is ok. Oatmeal was suspect because it might pickup trace gluten from the milling of wheat on the same machinery, but the amount is miniscule. As for eggs, Swank looks at saturated fats only - therefore egg whites are ok by them. BBD looks at what might cause a reaction - egg whites can well be a problem here.
Other breakfast ideas - chicken sausage, turkey bacon, buckwheat cereal, other gluten free cereals like Rice Chex, wheat free granolas,etc. Add raisins, bananas, nuts, etc to make them more filling. You can also make some killer gluten free pancakes, there's are several recipies on the web.

What do you use for a milk substitute since soy is a lgume?

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http://www.mattsms.com<br />

Rice milk - tastes far better than soy milk. Try to find the 'regular' one as opposed to the vanilla, which is a little sweet. Many supermarkets now sell it, runs about $1.50 - $2.50 a quart. We've also done almond milk, but it's a little 'heavy duty' to drink all the time.

Ill look for the rice milk, I think I might have some kind of allergen to almonds as they make me really nauseous, thanks!

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http://www.mattsms.com<br />

You might want to try hemp milk either bought (watch for added sugar if that matters to you, there is an unsweetened one) or made at home in the blender, just some hemp seeds and water and throw that in the blender and you have hemp milk. I make almond milk too, same way, just throw them in the blender with water and then strain and you have milk.
I use stevia to sweeten everything.
I have found that rice milk is very high in sugar content, even if the sugar is not added, this is if you are watching sugar.

Yeah, the egg thing throws me off too, so I just don't make them a part of my daily diet, have them minimally, mostly the whites and one yolk. I don't feel like I have an allergic reaction to them except they do seem to constipate me.

I've tried using rice milk, almond milk, and soy milk as milk substitutes, but my favorite by far is "SO Delicious ORIGINAL Coconut Milk", see a picture here:

SO Delicious Coconut Milk

I prefer the taste of this brand of coconut milk, and have had luck using it to cook/bake with as well.

--Tracy

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CCSVI Procedure 9/16/2009 at Stanford
Stent in left and right IJVs
SPMS
Copaxone and Ampyra user

purely curiousity.. can i ask exactly what you guys use these milk substitutes for? what volume do you go through per week?

i used to buy soymilk when i was a vegan but.. i just don't use milk that much anyway. when i buy a litre i have to divide it up into 4 cups and freeze 3, otherwise it would go bad.

_________________
my approach: no meds so far - just balanced whole foods (partial 'paleo', much less outright elimination), science, supplements, & bloodwork
my regimen - www.thisisms.com/ftopict-2489.html
www.whfoods.com, www.nutritiondata.com

Good question! I use a milk substitute on morning cereal (on cold cereals like granola, rice, or Kamut puffs, or over cooked oatmeal) and when making puddings, tapioca, or any baked recipe that calls for milk (one of the gluten-free bread recipes I like calls for a little milk).

I don't drink it (I'm sure I could, but drink water instead).

I've found that pudding or tapioca made with almond or rice milk isn't eatable, but this isn't a problem with the coconut milk I described above.

For a sweetener in cooking, I generally use softened date bits, or agave syrup.

I haven't given up eggs, but try to limit these.

Edit: Oh, and a half gallon lasts me about two weeks.

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CCSVI Procedure 9/16/2009 at Stanford
Stent in left and right IJVs
SPMS
Copaxone and Ampyra user