This is a simple outline of the diet presented in Dr. Swank's book. If you are interested in following the diet, I would
recommend that you purchase "The Multiple Sclerosis Diet Book".. I enjoy the book because it not only covers the diet, but
contains a very good introduction explaining Multiple Sclerosis and it's symptoms.
The Swank Diet is basically a low fat diet supplemented with fish oil (which contains Omega 3). The following changes are
made in your diet.
No red meat for the first year. This includes dark meat of chicken and turkey.
After the first year, 3 ounces of red meat is allowed once a week. Red meat is discouraged except for special occasions.
Dairy products containing one percent butterfat or more are excluded. (Exceptions are listed in the book.)
All processed foods containing saturated fat are eliminated.
Saturated fat intake is not to exceed 15 grams per day.
Unsaturated fat intake (oils) should be kept between 20 and 50 grams per day.
One teaspoon or 4 capsules of nonconcentrated cod-liver oil and one multiple vitamin/mineral supplement is recommended.
The recipes below are from Dr. Swank's book. I will be adding more of these recipes in the near future, along with others
when I find more.
Baked Halibut with Herbed Dressing
3 C dried bread crumbs
1/4 C chopped parsley
1 tsp salt
1/8 tsp pepper
1/2 tsp sage
1/2 tsp rosemary
2 tblsp Oil
1/2 C chopped onion
3/4 C chopped celery
2 tblsp vinegar
2 tblsp water
1 1/2 inch thick slice halibut (about 2 lbs)
Preheat oven to 350°F. Combine bread crumbs with parsley and seasonings. Set aside. Heat oil. Add onion and celery and sauté until tender.
Add vinegar and water, and heat. Pour mixture over bread crumbs and toss thoroughly. Place dressing in oiled baking dish. Place halibut over dressing.
Bake 20-25 minutes. Serve with Easy White Sauce. Serves 6.
Fat: None Oil: Total- 6 tsp; per serving - 1 tsp
Easy White Sauce
Thin
1 tblsp oil
1 tblsp all-purpose flour
1 C skim milk
1/4 tsp salt
Heat oil on low temperature. Blend in flour thoroughly, keeping heat low. Add milk slowly, increasing heat slightly. Stir constantly until mixture
thickens. Add salt. Yields 1 cup.
Fat: None Oil: Total = 6 tsp; per 1/3 cup - 1 tsp
Medium
2 tblsp oil
2 tblsp all purpose flour
1 C skim milk
1/4 tsp salt
Follow procedure for thin Easy White Sauce. Yields 1 cup.
Fat: None Oil: total= 6 tsp; per !/3 cup - 2 tsp.
Thick
3 tblsp oil
3 tblsp all purpose flour
1 C skim milk
1/4 tsp salt
Follow procedure for thin Easy White Sauce. Yields 1 cup.
Fat: None Oil: Total9 tsp; per 1/3 cup - 3 tsp.
Note: For a slightly richer sauce, buttermilk can be substituted for skim milk. If preparing large amounts of white sauce, use the same method, but
add hot milk and finish cooking in a double boiler to save time and energy required for stirring.
