The Multiple Sclerosis Diet Book A Low-Fat

Hundreds of new recipes for dishes that taste terrific but stick to the diet rules so important for controlling M.S.--now completely revised to conform to the latest medical research.

Roy Laver Swank, M.D., Ph.D., is professor emeritus of neurology at Oregon Health Sciences University. He has spent thirty-eight years investigating multiple sclerosis Barbara Brewer Ducan is a research associate in the department of neurology at Oregon Health Sciences University

Introduction	p. ix
Introduction to the 1977 Edition	p. xi
Perspective
A Legacy of Fats and Oils	p. 3
Dietary Fat-Past, Present, and Future: Its Relationship to Multiple Sclerosis and to Heart Disease and Stroke	p. 5
Multiple Sclerosis
Multiple Sclerosis: History's Latecomer	p. 19
Multiple Sclerosis: General Information	p. 22
Multiple Sclerosis: The Clinical Picture	p. 30
Multiple Sclerosis: Diagnosis	p. 35
Multiple Sclerosis: Introduction to Treatment	p. 40
Results of the Swank Low-Fat Diet Therapy	p. 64
Genesis of Multiple Sclerosis	p. 80
About Nutrition
About Nutrition-Some General and Practical Points	p. 97
The Swank Low-Fat Diet: Reasons-Rules-Recipes
Low-Fat Diet Instructions	p. 111
Milk Products and Dairy Substitutes	p. 138
Recipes
Breakfast and Lunch	p. 147
The Cocktail Hour	p. 156
Soups	p. 166
Salads and Dressings	p. 174
Stuffing for Meat, Poultry, and Fish	p. 186
Fish and Seafood	p. 190
Poultry	p. 217
Beef	p. 232
Oriental Cuisine	p. 238
Meatless Cooking	p. 255
Sauces	p. 261
Vegetables	p. 273
Muffins and Breads	p. 285
Pies and Cakes	p. 303
Cookies	p. 323
Desserts	p. 334
Icings and Dessert Sauces	p. 346
Candy	p. 352
Menus for One Week	p. 358
Bibliography	p. 365
Index	p. 375
Table of Contents provided by Ingram. All Rights Reserved.

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The Multiple Sclerosis Diet Book A Low-Fat Diet for the Treatment of M.S., Revised and Expanded Edition

Summary

Author Biography

Table of Contents

Supplemental Materials