hi px have you heard of any potential for nutrient depletion with copaxone? is copaxone a brand name or is that the actual pharmaceutical name?
re: supplements, good idea to bump up the d3!
5g of fish oil? how much vit A and vit D are in the product you take?
good for you re: ditching the hydrogenated fats. yuck!
how much calcium do you get per day?
have you read about balancing d3 and calcium with magnesium and zinc?
word on the street is to get 600mg magnesium per day - good against general aches and pains, also against spasticity. but take 300mg with your d3, and the other 300mg at some other time of day. i learned to my cost the down side of taking it all at the same time as d3.
more about ms and magnesium:
(actually i pretty much buy in to the entire embry supplementation list, but i would say less folic acid - i did 1mg and got neuropathic itching, my level skyrocketed to 2170!!! - and i would sometimes go higher on a few things - only when needed as a short term therapeutic boost)
if you want to read up on zinc a bit, i started a zinc ms boys girls controls thread and if it sounds interesting fire away with any questions. i think it's really important for ms patients to be aware of their zinc level. ESPECIALLY if not eating red meat. if you aren't somewhere that testing is financially feasible, you can fake it yourself via this method:
http://www.msrc.co.uk/index.cfm?fuseact ... pageid=653
(the link has more detail but here's the meat of the test - the site has the evaluation info)
The zinc taste test is used to evaluate this common state of deficiency. This simple and non-toxic test was devised and developed by Professor Derek Bryce-Smith, Professor of Biochemistry at Reading University. Professor Bryce Smith is an established authority on zinc and numerous other biochemical topics.
The test solution is zinc sulphate in purified water, at a concentration of 1 gram/litre. Once prepared the solution should be stored in a refrigerator and discarded after six months. The solution should be removed from storage and left at room temperature for about two hours before carrying out the test.
The test is based on the knowledge that the functions of taste and smell are dependent upon there being sufficient zinc available in the body. Thus, if zinc is deficient then taste function will be diminished. This principle is utilised in the taste test by offering a standard test solution of zinc sulphate for tasting. The response is then compared with a series of defined standards and the zinc status thus determined.
The test involves taking a sip of the solution (approximately 5-10 mls - using the beaker supplied) and holding it in the mouth for ten seconds, timed with a watch. Due to the possible influence of recently consumed food or drink on the taste experienced it is essential that neither be taken for approximately one hour before the test.