MS Diet

MS studies find Flax oil an aid with reducing MS progression.

MS Diet and the Role of fats in the MS Diet

Overcoming MS founder, Dr George Jelinek the Australian professor who has made the study of MS, following his mother’s death from the illness and then contracting it himself, his life’s work, has conducted several studies on the condition.

He like other scientest’s has recognised the importance of the intake of unsaturated fat, in the diet, fats that are high in Omega 3’s and the low intake of saturated fat products like meat and dairy.   He recommends the intake of 20-40mls of flax oil per day.

Apart from carrying out his own regular studies, he also studied the work of Professor Roy Swank a Professor in Neurology who in 1949 conducted clinical trials over a 34 year period into the diets of patients who presented with MS.

He found of all his patients, he studied over this period, that those on a high meat and dairy diet versus those patients who had a highly unsaturated fatty diet were 6 times more likely to present with MS.

He also found that of the 150 patients with a confirmed MS diagnosis at the beginning of the 34 year period of study, those who had a highly unsaturated fatty diet,  their level of disability on entering the study did not deteriorate over that time period.  Their level of reduced mobility, remained the same.

He also discovered that those patients who had a high meat and dairy or saturated fatty diet, that their level of disability did progress to much higher levels over that period.

A diet high in fresh vegetables, grains, and seeds is recommended for MS symptoms.  Foods such as avocado’s, and walnuts as well as flaxseed oil are recommended.


Flax oil  reduce’s relapses study.

More recently, OMS undertook its own research into the subject via the extensive, international HOLISM study, which involved more than 2,500 participants from 57 countries.

This study found specifically, people with MS taking flax seed oil regularly in their diet, had over 60% fewer relapses than those who did not, and they experienced other health benefits, including better quality of life.