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Are Supplements a good idea if you have MS?

If you have MS, your doctor is unlikely to suggest you take vitamin and mineral supplements, unless you have an additional condition such as anaemia, which is caused by lack of iron. However, several of the diets used by people with MS do include use of supplements; some, such as the Rest Bet diet suggest a very long list of supplements. There are several reasons for this.

So, there are good reasons for taking some supplements, even if you eat a large quantity of fruit and vegetables and avoid processed food as much as possible. However, supplements should never be used as an alternative to eating a healthy diet, and taking too many could damage both your health and your bank balance. I believe in taking a small selection of carefully chosen vitamin, mineral and herbal supplements, which I reassess at regular intervals. I never add more than one new supplement at a time, so that if get an adverse reaction, I will know what caused it. I’ve come unstuck in the past, thinking that an adverse reaction to a supplement was simply a new MS symptom.

The supplements you take should be tailored to your own particular needs. At present, the list of supplements I take daily looks like this:-


1000mg of vitamin C to help prevent infection

45mg of zinc, also to help prevent infection.

1 x high strength vitamin B complex – essential for the function of the brain and the nervous system, and particularly important for those with MS.

1 x vitamin B12 because my diet contains little red meat and is largely vegan

1 x CalCid - a calcium and vitamin D supplement which I get on prescription because I have osteoporosis. The extra calcium also helps compensate for not eating dairy produce.

3000iu of additional vitamin D because people with MS need a higher dose than healthy people.

1 x high strength cranberry capsule to help prevent UTIs.

1 x high strength probiotic to help prevent digestive problems.

 

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Salmon and Asparagus Pasta Sauce (Enough for 2)

This month’s recipe is a great summer pasta dish, which males a refreshing change from the usual tomato sauce recipes. It is gluten-free, not just because I am on a gluten-free diet, but because gluten-free pasta is usually made of whole grains such as buckwheat, brown rice or quinoa, which are packed full of nutrients. Salmon contains beneficial Omega 3 fats, while fresh parsley is very high in vitamin C. It is very easy to make, and tastes great!

½ a leek, sliced

1 tsp garlic paste, or 1 garlic clove, crushed. (optional)

About 8 stems of asparagus, sliced

250ml soya milk or light coconut milk

2 level dessertspoons of rice flour

1 tsp chopped fresh parsley

1 tin good quality salmon, drained and in pieces

Salt and pepper


Soften leek and garlic puree in 1 dessertspoon of olive oil over a low heat for a few minutes.

Add a little water if needed to prevent sticking. Add asparagus and cook a few minutes more.

Mix in flour and add milk, salmon and parsley. Bring back to boil, turn down heat and simmer gently until asparagus is soft.

Season with salt and pepper.


August, 2019

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