The MS Recovery Diet by Ann Sawyer and Judi Bachrach

I was studying abroad when I had my first attack. For a few weeks before I had been having symptoms like panic attacks which would prompt other problems like my arm feeling somewhat asleep or really intense but one-sided headaches and always an indescribable sensation in my left leg. Even at 22 years old I was very aware of MS - as one of my mom’s best friends had been diagnosed only 6 years earlier and she practiced the diet. It just never occurred to me that I would have it. But then, after I made an hysterical transatlantic phone call to my mom when I lost all feeling in my right leg she commented that it sounded a lot like what a friend of hers had gone through - and I cried because there was a horrible sort of logic to it. But oddly it was a little of a relief too because suddenly a lot of curious incidents from the previous year now made sense. So, my mom and her friend conferred and I was advised on what I should eat and not eat. The problem was I was in Spain. It seemed appropriate to eat lots of bread and have coffee every morning, drinks every afternoon and indulge a little. But I don’t think anyone forgets the horrible fear when all of these unknown things start happening to you. You’re willing to do anything within reason to gain some control, so despite the circumstances I followed the diet as I was advised. I gave up coffee and alcohol, sugar, breads and pastas, eggs, and I already didn’t eat dairy as I had been having issues with it for years. Luckily I had had an ELISA allergy test a few years previously because of some stomach issues and so there were already several foods that I avoided. I sat down with my home-stay mother and asked her to not fix meals with any of these foods and I will always be thankful that she rose to the challenge beautifully.

I don’t want it to sound like I took it on faith that it was MS. Even while in Spain I saw a neurologist and despite something of a language barrier he told me that while I couldn’t officially be diagnosed based on his exam, MS was the only possibility. Luckily, they don’t have a lot of cases in Spain (too sunny, I think) and since he couldn’t diagnose me officially, he didn’t try to give me any medications. So, I went forth with the diet. Even just a week later I could tell the difference, I think it’s because I started it so early in the course of my MS that I had such quick feedback if I had eaten something unsuitable that day. I kept a log of everything I ate and the symptoms I had. I couldn’t quite match things at first because I was still somewhat “switched-on” with symptoms that first month, I only noticed fluctuations. It took several more months before I started spotting direct correlations between foods and symptoms. Still, one incident with food was the clincher for me that a diet approach works. It was my last meal with my home-stay mother; she had been following all of my requests and so fixed me a white fish with vegetables and rice that night. Unfortunately the fish she chose turned out to be cod, which I’m allergic to as it turns out. It was bad; I had to keep going to look at myself in the mirror because I couldn’t feel my neck and I wanted to make sure there was nothing wrong with it, my legs hurt for the rest of the night, and the headache was excruciating.

After I returned home to the U.S. I saw a few more doctors but kept at the diet. Talking with my mom’s friend I was able to make some refinements, which I still do to this day. It took almost a year before I was willing to start adding foods back to my diet. It was almost two years before I would touch alcohol again - only wine at first but I’ve now discovered that tequila and gin are okay too in moderation (Strangely vodka doesn’t work as it is actually made with grain most of the time). I’ve lost some of that initial fear and have gotten so good at knowing my limits and reactions to foods that I take more risks. There will probably always be that hesitancy when I first try something new and every once and a while a restaurant will add an ingredient that surprises me to a meal that I’ve ordered but even those reactions are not as big an issue because I know what I have to do to correct it. It was that first year when I was able to get my symptoms almost gone that now gives me the confidence to deal with my MS.