If indeed food hypersensitivities are
a main
factor in the cause of MS it would
be expected
that persons with MS as a group, would
have
many more hypersensitivities than the
general
public. Soll and Grenoble (1984) noted
that
"individuals with multiple sclerosis
frequently display a profile of numerous
allergies" (i.e. hypersensitivities).
My own experience, through both personal
and internet contacts with persons
with MS,
has confirmed Dr. Soll's statement.
Food
hypersensitivities seem to be very
common
and this is currently being demonstrated
by ELISA blood tests which test for
IgE and
IgG4 immune reactions to 190 foods.
Currently
15 of 18 persons with MS who have had
such
a test have had numerous, significant
food
hypersensitivities with dairy, cereal
grains,
eggs, yeast and legumes being the most
common
reactive foods. Given that it is estimated
that between 1 in 50 to 1 in 100 people
have
significant food hypersensitivities
(Sampson,
1991), if MS and food hypersensitivities
were not related, the chance of a person
with MS also having food hypersensitivities
would also be between 1 in 50 and 1
in 100.
Current data suggest at least 50%,
if not
75%, of persons with MS have notable
food
hypersensitivities indicating that
MS and
food hypersensitivities are definitely
related.
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MS-Diet Support Group 
DIRECT-MS