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Experience Project.
Dr Cordain explains how returning to a diet based on lean meats, seafood, fruits and vegetables can prevent and help treat MS and other diseases such as Rheumatoid Arthritis and Crohn’s Disease.
The original presentation was held in Calgary, Canada on October 03, 2007. It was attended by over 200 people interested in nutrition and chronic disease.
Cheers
Nick
DIRECT-MS material
Booklets
Direct-MS produces information booklets on various aspects of multiple sclerosis. These booklets are listed below and a PDF of each one can be opened and downloaded by clicking on the title. Alternatively we can mail you a hard copy of any of the booklets. Just write or [EMAIL="info@DIRECT-MS.org"]email [/EMAIL]us and let us know which ones you would like sent to you. Don’t forget to include your mailing address. There is no charge for this service.
Booklet #1Take Control of Multiple Sclerosis
This booklet discusses the main causal factors of MS and, with this information as a guide, it lays out our recommendations for nutritional strategies to help control MS.
Booklet #2Protect Your Family from Multiple Sclerosis
This booklet emphasizes the high risk for contracting MS of first-degree relatives of persons with MS. It discusses the causal factors of MS with special emphasis on vitamin D deficiency as a primary cause. Finally it demonstrates that adequate vitamin D can likely prevent MS in most cases and provides a recommended supplementation regime.
Booklet # 3Multiple Sclerosis: The Alberta Disadvantage
This booklet demonstrates that the province of Alberta, the home of DIRECT-MS, has by far the highest rates of MS in the world: Prevalence 340/1000,000; Incidence 20/100,000.
Data and arguments are provided to support the argument that the main reason for the “MS Epidemic” is that all the main causal factors are present in Alberta, with low vitamin D supply being especially problematic.
Presentations
We have found that a Voiced PowerPoint presentation (‘Webcast’) is an effective way to communicate the science and the recommendations for nutritional strategies for controlling MS and preventing it in the first place.
Our latest presentation is Potential Therapeutic Characteristics of Pre-agricultural Diets in the Prevention and Treatment of Multiple Sclerosis . The presentation is narrated by Dr Loren Cordain of the Colorado State University. Dr Cordain is a world renowned expert on health and the original human diet and is the author of the “Paleo Diet” and “The Paleo Diet for Athletes”. He explains how returning to a diet based on lean meats, seafood, fruits and vegetables can prevent and help treat MS and other diseases such as Rheumatoid Arthritis and Crohn’s Disease.
Our third webcast is Prospects for Vitamin D Nutrition. The discussion is narrated by Reinhold Vieth of the departments of Pathology and Laboratory Medicine, Mount Sinai Hospital and Laboratory Medicine and Pathobiology, University of Toronto.
Dr. Vieth addresses the topics of:
Vitamin D and Human Evolution
Clinical relevance of higher vitamin D intakes
Toxicology of Vitamin D
Our second webcast is entitled Preventing Multiple Sclerosis and is the second in a series of web casts regarding nutrition and Multiple Sclerosis. The focus of the Prevention presentation is how MS can be easily, safely and inexpensively prevented by focusing on protective factors. This is a must see for those people with MS who have children.
Our first webcast, Nutritional Strategies for Controlling Multiple Sclerosis, addresses diet and MS. It presents the probable causes of MS and how to effectively control those elements. A review of the protective factors and how to incorporate them into your lifestyle are also covered
Posted: Tue Feb 26, 2008 5:56 pm Post subject: glutens/legumes vs. sat. fat
Nick, thank you for posting. I'm an infrequent poster, but avid reader on these forums. I've also spent a lot of time on DirectMS and truly appreciate the work that Ashton has done on behalf of MSers. My question to you is regarding glutens/legumes. How can you explain the results that Swank achieved by primarily avoiding sat fat but paying no attn. to glutens? The attached presentation seems to implicate glutens/legumes in inflamation more than sat fat but this would contradict the Swank study wouldn't it?
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