cahill54 wrote:
I have tried to find a diet specifically for MS, all i hear is to eat right, eat healthy...well if i knew what worked, i would give it a try. I'm on a limited income, no food stamps or government assistance, so organic is out of my income level. Any help?
Ellen Mowry, MD:
At this point in time, there isn’t enough research to support one specific diet for people with MS. For my patients who are interested in pursuing dietary modifications, I usually suggest diets that may benefit their overall health and may impact their risk of developing other diseases, which in turn can make the MS worse.
One diet that has been shown to be beneficial for overall health is a Mediterranean-style diet that includes less red meat, fewer refined sugars, healthier types of oils (such as extra virgin olive oil), lots of fruits and vegetables, whole grains, and more fish.
Denise Nowack, RD:
Eating well doesn't have to take a bite into your budget, either. A little work up front can save you time and money down the road. Here are some tips to keep a few pennies in your pocket without compromising your health.
Have a plan.
Look for healthy recipe ideas using budget-conscious ingredients. (Search the internet using the ingredient as the key word.) Create a master shopping list to keep your refrigerator and pantry filled with staples that are quick and easy to cook, and kind to your wallet. These can include:
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Pastas
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Quick-cooking grains (like quinoa, couscous, brown rice)
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Canned beans (a great source of fiber and protein)
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Soups (choose reduced-sodium varieties)
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Canned & frozen fish
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Canned & frozen varieties of fruits and vegetables
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Nonfat powdered milk (use when milk is needed as an ingredient in cooking)
Shop smart.
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Clip coupons…or go online to look for discounts on the products you use most.
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Check your list and stick to it! Resist the urge to pick up “extra” items from end-of-aisle displays or at the checkout counter.
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Buy in bulk and store in ready-to-use portions. If storage space is limited consider splitting packages with a friend to take advantage of volume savings.
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Look for specials. Stock up on staples when they go on sale.
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Take advantage of fresh fruits and vegetables in season. For other produce, frozen and canned products can be good choices and just as nutritious as fresh. Opt for low-salt products and avoid those prepared in sauces or with added sugar.
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Go generic. Buying the store's brand of canned, frozen or bagged foods can provide great savings without compromising nutritional value.
Make the most out of meals.
When you have the energy to cook, double up on recipes! Freeze the extra in oven-ready containers, or use later in the week for lunches or quick dinners. Leftovers from a roasted chicken at dinner can be reinvented the next night in as chicken pesto pasta or for lunch in a chicken salad. Leftover vegetables can give canned soups, rice or pasta a nutritional boost.
While precleaned and precut produce can save time and energy in the kitchen they can be more expensive than their standard counterparts. Go for whole fruits and vegetables and cut them up yourself. Chop and package them in common portion sizes for the recipes you use most, or slice and store them for an easy snack.
Be a savvy snacker
Healthy snacking can be your best friend in managing fatigue. However, single-serving snack foods can be costly. Save money and watch your waistline by making your own 100-calorie snack packs. Buy in bulk, pack in sealable bags or reusable containers and you’ll have a nutritious snack you can throw in your lunch bag. Here are a few suggestions:
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12-15 almonds
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7 walnuts
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25 pistachios
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11 cashews
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16 peanuts
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40 pretzel sticks
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10 walnut halves
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1/3 cup of whole-grain granola
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1 ¾ cup reduced-fat popcorn
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6 dried apricots
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12 mini-cheddar rice cakes
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15 chocolate-covered raisins
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10 baked corn chips