About the Swank MS Diet - a low-fat diet for the treatment of MS

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The Swank MS Diet. Because you may have MS, but you also have a future.

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About the Swank Low-Fat Diet for the Treatment of MS.
We are about to show you a sensible plan for balanced nutrition developed over a 35-year period of research with hundreds of MS patients. After reading the following, you may wish to print out our Quick Reference and Diet Recording Form to keep handy as you learn the diet. To learn even more, read Dr. Swank's groundbreaking book.

The Swank Low-Fat Diet is not a new treatment. Our ancestors ate much less fat than we do, both for economic reasons and because it simply was not available. Today many have returned to this more natural diet for health reasons. The Swank Diet has been helping patients with MS live productive lives for over 35 years. It is simply a diet low in saturated fat and relatively rich in polyunsaturated oils. To obtain maximum benefit from treatment, we advocate its application as early as possible. This is while the symptoms are transient, before a major disabling attack occurs in MS, heart disease or stroke.

The diet should be accompanied by adequate rest, reduction of stress, and the adoption of a mental attitude that fosters optimism and determination to live a satisfying life within the limitations of the disease. The goal of the MS patient is to reduce the attacks and promote a state of remission that will add years of fruitful activity to his or her life. It is our belief that the Swank Low-Fat Diet plays a major role in accomplishing this goal.

FATS. The main energy-providing components of food are protein, fat, carbohydrate and alcohol. Of these, weight for weight, fats provide the most energy at 9 calories per gram, compared to 4 calories per gram in carbohydrates and proteins. There are two types of fats: saturated and unsaturated (fats and oils). Fats are broken down in the body to form three kinds of fatty acids as follows:

saturated fatty acids
monounsaturated fatty acids
polyunsaturated fatty acids.

SATURATED FATTY ACIDS. Saturated fats are those lipids containing mainly saturated fatty acids found in animal fat, processed (hydrogenated) vegetable oils, coconut and palm oils. Saturated or animal fats are solid or hard at room or refrigerator temperatures.

QUICK REFERENCE

1. Saturated fat should not exceed 15 grams per day.

2. Unsaturated fat (oils) should be kept to 20-50 grams per day.

3. No red meat for the first year.

4. After the first year, 3 oz. of red meat is allowed once per week.

5. Dairy products must contain 1% or less butterfat unless otherwise noted.

6. No processed foods containing saturated fat.

7. Cod liver oil (1 tsp. or equivalent capsules) and a multi-vitamin and mineral supplement are recommended daily.

View on a separate page and print this Quick Reference.

POLYUNSATURATED FATTY ACIDS. Both vegetable and animal products contain polyunsaturated fatty acids. Abundant sources are sunflower, safflower, rapeseed (canola), corn and soybean oils. Salmon and trout are meat sources.

MONO-UNSATURATED FATTY ACIDS. These are found mainly in vegetable oils and nuts. Olive oil is an excellent source of this fatty acid.

HYDROGENATION. When reading labels you will become familiar with this term. Polyunsaturated fats do not resist spoilage. When exposed to the air they begin to oxidize and become rancid. Chemically, unsaturated fats contain many double bonds. The process of hydrogenation adds hydrogen to reduce the number of double bonds, thereby making the oil saturated (solid) and more resistant to oxidation. This extends the shelf life of the product.

"Non-fat" products may contain as much as 5 grams of saturated fat! When eating so-called non-fat products, count each serving as 1 gram of saturated fat.

Your diet will consist of no more than 3 teaspoons (15 grams) of saturated fat per day.

Your diet should contain a minimum of 4 teaspoons (20 grams) unsaturated fat (oil) and must not exceed 10 teaspoons (50 grams) daily. (5 grams = 1 tsp.)

FATS AND OILS. Essential fatty acids are necessary nutrients in the diet. Because of the reduced consumption of saturated fat, it is suggested that you increase the consumption of unsaturated fats (oils).

Essential fatty acids are necessary for the function of the nervous system. The body is able to synthesize most of the fatty acids needed for growth but must rely on necessary food sources for small amounts of polyunsaturated fatty acids known as Essential Fatty Acids. Fats and oils are a concentrated source of energy; each gram of fat or oil (9 calories per gram) supplies twice as much energy as protein or carbohydrate (4 calories per gram).

On a low-fat diet, you may notice drying of your skin and hair, and easy fatigability, if your intake of unsaturated fat (oil) per day is limited. Your lifestyle will dictate the amount of unsaturated fatty acids necessary in your diet. If you are working and exercising, you may need to increase your oil. If you are sedentary, 4 teaspoons (20 grams) per day will usually be sufficient.

The following oils may be used in your diet:

sunflower seed
olive
safflower
sesame seed
rapeseed (canola)
cottonseed
linseed
soybean
peanut
flax seed

RULES FOR OIL.

Do not reuse oil when cooking.
Always refrigerate oil after opening to avoid rancidity (except olive oil).
Keep olive oil in a cool, dark place (do not refrigerate).
Do not heat oil to the smoking point.
Count oil used in cooking in your daily oil allowance.
Three (3) teaspoons of oil = one (1) tablespoon. Sixteen (16) tablespoons of oil = one (1) cup.
If an oil clouds or hardens at refrigerator temperature, do not use. (Olive oil is the exception to this rule.)

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Consult with a physician before embarking on this or any other diet.
Every patient is different. Information on this site does not constitute medical advice or treatment.
This site does not constitute a doctor-patient relationship.