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THE ALS DIET

David A Steenblock, BS, MS, DO

26381 Crown Valley Parkway, Suite 130

Mission Viejo, CA 92691

1-800-300-1063

Amyotrophic lateral sclerosis (ALS) is characterized by brain and spinal cord motor

neuron degeneration that cause progressive weakness and atrophy of the body’s skeletal muscles.

Most sufferers have chronic neck and/or back injuries that have damaged the peri-spinal (around

the spine) blood vessels creating a spinal cord that is barely getting enough oxygen. A primary

contributor to ALS is endotoxins from bacteria, yeast and parasites in the intestinal tract that pass

into the blood and lymph and finally reach the cerebrospinal fluid. Once in the cerebrospinal

fluid these endotoxins are phagocytized (grabbed up) by the microglia that surround the motor

neurons. Once these endotoxins get into the microglia they make them “go crazy” and begin

churning out a tremendous quantity of noxious chemicals that injure and kill motor neurons.

Many other toxic compounds can also enter the body, reach the microglia, and overwhelm them.

The goal of our treatment program is to rid the body and intestine of these poison

producing bacteria, strengthen and heal the inner lining of the intestines, repair the damaged

blood vessels leading into the spinal cord, remove the inflammation within the spinal cord and

support the motor neurons return to health. If followed religiously this program should result in

impressive improvements.

The program is a three week intensive program carried out in my office and includes the

use of stem cell rich bone marrow (aspirate) to repair the gut, the tissues around the spine and the

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spinal motor neurons. This booklet will present some of the leading research on diet, foods and

supplements that can help reduce the destruction to motor neurons.

I. The Ketogenic Diet and ALS

A. The Mitochondria

Within all our cells are little energy factories called mitochondria that produce high energy

molecules called ATP (adenosine triphosphate). The first phase of energy production is called

Complex I which is blocked by the kind of mutant SOD1 that characterizes ALS. It has since

been found that ketones can restore complex I function so that the mitochondria can continue

producing energy for the muscles. Dr. Zhao and his coworkers showed a ketogenic diet

produced a 3.5 fold increase in circulating ketones in the blood of mice models of ALS

compared to control mice that were given standard laboratory diets. The ketones that were

increased in the animals included acetone, acetoacetate and hydroxybutyrate (D-3-β

hydroxybutyrate). The ketogenic mice maintained their muscle strength longer than the standard

diet-fed mice and had significantly more motor neurons at the end of the study than the control

mice. As the experiment continued, the ketogenic mice also lost weight at a slower rate than the

control mice. Hydroxybutyrate has the highest ketone content and was found to correct the

defects and override inhibiting agents by improving mitochondrial respiration and ATP

production. This improvement also reduced free radical production and neuronal die-off. This

significantly reduced the number of dying motor neurons in the ketogenic fed mice compared to

the control mice, whose neurons showed degeneration and death from the mitochondrial defects.

1

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The ketone, hydroxybutyrate, has the potential of slowing down the rate of motor

deterioration and death that is caused by SOD1-induced complex I inhibition.

In addition, with both familial and sporadic or acquired ALS, the level of glutathione, the

main antioxidant in every cell, are usually lower. With d-β-hydroxybutyrate as an energy

alternative in the ketogenic diet, glutathione levels are higher. The researchers suggest that

mitochondrial dysfunction is caused by reductions in glucose-derived pyruvate that alter

glutamate metabolism and lower glutamate and glutathione levels.2

In addition to the ketogenic diet, the addition of pyruvate supplementation to assist aerobic

metabolism may slow the progression of symptoms and improve motor performance.3

Trehalose, a sweet tasting sugar substitute with neuroprotective qualities, may also confer

benefits in both familial and acquired ALS patients. Very minute (millimolar) concentrations of

trehalose in neurons can reduce the aggregate formation of misfolded proteins. It can also reduce

mutant SOD1 resistance to being broken down (Its insolubility).4

B. Glucose and ALS

The early stages of ALS are often characterized by impaired glucose tolerance.5

Interestingly, but not surprisingly, heavy metals, pesticides, smoking, endotoxins and other

toxic insults can cause hypoglycemia (low blood sugar).6 In advanced stages, hyperglycemia

(high blood sugar) predominates.7

Six meals a day can help with providing more energy to the body when in the throes of

hypoglycemia. This is especially important in those with hypermetabolism. As blood

glucose falls below 65 mg/dL, it stimulates adrenaline and glucagon release (Glucagon is a

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pancreas produced hormone that raises blood sugar levels). Some of the symptoms of

hypoglycemia include hunger, sweating, tingling, shakiness, shakiness, anxiety, heart

palpitations, weakness, fatigue and confusion. The body counters low levels of glucose by

increasing secretions of growth hormone and cortisol, provided they are not deficient.

According to Positron Emission Topography (PET) images of the brains of people with

hypoglycemia they were unaware of, they had reduced glucose uptake in the subthalamic

area of the brain that is involved in glucose sensing. Subjects with type 1 diabetes and

hypoglycemia showed reduced glucose uptake during PET imaging in the amygdala

(memories of fear), occipital cortex (processes visual information), cerebellum (coordinated

movement), and brain stem (vital factors, including heart and lung function, consciousness

and sleep cycles). As a response to hypoglycemia, a mechanism called glycolysis kicks in

which increases the production of lactate and ketones (“Alternative fuel” for sustaining

cells). 8

The amino acids L-alanine and L-glutamine can help restore glucagon activity.9,10

Alanine is found in gelatin, eggs, turkey, beef, chicken breast, and wild salmon. 11

Glutamine is found in beef, chicken, wild salmon, eggs, diary products, cabbage, beets,

beans, spinach and parsley.12

Bitter melon, Astragalus, and Guava can help normalize blood glucose levels in

hypoglycemia.13,14,15

One of the active compounds in Guava was found to be quercetin.

Quercetin is also found in apples, red onions, raspberries, black and green tea, red grapes,

citrus, cherries, broccoli and other green leafy vegetables. 16

In addition, L-arginine plays a role in glucose metabolism and helps regulate and

modulate nitric oxide (NO) levels (Thus blunting its negative effects or downside). In

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addition, L-arginine is usually depleted in ALS which creates a deficit that facilitates the

glutamate excitotoxicity to motor neurons that characterizes ALS. When mice models of

ALS had their L-arginine levels beefed up they showed a slowing of progression of

symptoms in the lumbar spinal cord plus an extended life span. 17

Cottage cheese, ricotta

cheese, yogurt, whey protein, gelatin, poultry light meat, wild game, seafood, wheat germ,

buckwheat, oatmeal, nuts and seeds all contains lots of L-Arginine. 18

Mutations in SOD-1 (superoxide dismutase, an antioxidant enzyme that reduces free

radicals to oxygen and hydrogen peroxide) can reduce the glucose levels in synapses

(junctions where chemical signals are transmitted from one nerve to another). These

mutations can also reduce glutamate transport in the brain and spinal cord. The result is fatty

acid membrane destruction or rancidity, called lipid peroxidation. This causes inflammation

in neurons that leads to greater neuronal damage.19

And there’s more.

With ALS, there is also an increase in advanced glycation end products (AGEs) from

glucose binding with proteins and causing structural injury. This glycation of proteins results

in abnormalities in neurons, enzymes and DNA. The process is both caused by and increases

free radicals or oxidative stress. (A free radical is an atom with a single electron. The

electron attracts an electron from a different atom and that atom becomes a free radical. The

accumulation of free radicals, one after another, creates a path of molecular destruction).

The effect is an increase in neuronal degeneration and dysfunction.20

Advanced glycation

end products (or AGE) are associated with premature aging and diabetes.

Foods that can help reduce glycation and normalize glycemic levels include Hibiscus

sabdariffa that can be used as a tea.21

Grape seed extract22

, Salvia miltiorrhiza,23

astaxanthin,

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lutein and eicosapentaenoic acid in microalgae such as chlorella24

, green tea, red grapes,

olives, citrus,25

cinnamon and clove,26

ginger,27

milk thistle, olive leaf, 28

n-acetyl L-cysteine

(a glutathione precursor)29

and vitamin E can also reduce glycation end products.

Something to keep in mind: The more sugar a person consumes, the more oxidative

stress is created which can result in greater glycemic imbalance, advanced glycation

end products and protein dysfunction.

C. Ketone Bodies from reduced glucose

With the ketogenic diet, ketone bodies (B-hydroxybutyrate and acetoacetate) are used as

an “alternative fuel” as opposed to glucose. Ketone bodies have been found to protect cells

in various neurodegenerative diseases such as epilepsy, stroke, traumatic brain injury and

cancer. The ketones are also anti-inflammatory and reduce oxygen free radicals. This is

especially important in ALS where antioxidants can diminish with increasing age.30

The ketogenic diet has been used to treat intractable epilepsy and many other

neurological conditions with often impressive clinical improvements.

D. Fatty Acids

Butyrate is a short-chain fatty acid containing less than six carbon bonds which reduces

inflammation and oxidative stress in the gut. Medium-chain fatty acids have six to twelve

carbon bonds. These fats include coconut oil and palm oil. Long-chain fatty acids have

more than twelve carbons and include arachidonic acid and alpha-linolenic acid.

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In a study by Dr. Tisdale, a group of mice was given medium chain fatty acids and another

group was given long chain fatty acids. The medium chain group of mice showed reduced

weight loss. They also had an elevated plasma level of 3-hydroxybutyrate that helps reduce

generation of free radicals.31

1. What do saturated and unsaturated mean?

Saturated fats are have a high amount - or saturation of hydrogen atoms. When a fat is

less saturated, hydrogen atoms are eliminated.

Animals have both saturated and unsaturated fats and most plants have different kinds

of unsaturated fats.

A monounsaturated fat contains one carbon double bond (C=C) and less hydrogen

than the saturated fats. This group includes oleic acid, an omega-9 fatty acid that is anti-

inflammatory and is found in olives, olive oil, avocado, macadamia nuts, hazelnuts (or

filberts), pecans, almonds, cashew, pistachios, and peanuts.

Polyunsaturated fatty acids have less hydrogen. They also have fewer calories than the

saturated fats. The fatty acids with more double bonds are also more prone to

rancidity (“Going rancid”), called lipid peroxidation. For this reason, long chain

unsaturated fats are not recommended for ALS.

The following is a graphic of the fatty acid composition.

C C C C C C C C C C C C C C HO 9 12 15 18 21 Short chain fatty acids Medium chain fatty acids Long chain fatty acids

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The short chain fatty acids have fewer than six carbon bonds, the medium chain fatty

acids have six to twelve carbon bonds and the long chain fatty acids have more than

twelve carbon bonds.

The short chain fatty acids (like butyric acid) are produced by the fermentation of

dietary fibers in the colon. The medium chain fatty acids include coconut oil and palm

oil and the first part of the ALS diet will require higher levels of these fats.

Long chain fatty acids include linoleic acid (18 carbon bonds) and arachidonic acid

(20 carbon bonds). These are also called omega-6 fatty acids, which can promote

inflammation and in smaller doses are associated with an increased cancer risk.

Because these fatty acids can cause inflammation and undermine the ALS program, it is

requested that you avoid the following omega-6 oils:

Corn oil

Safflower oil

Soy oil (May also be genetically engineered and should be avoided)

Sunflower oil

2. Omega-3 fatty acids

Omega-3 fatty acids from fish and plants are anti-inflammatory and by virtue of

this are helpful to ALS patients. The two omega-3 fatty acids are eicosapentaenoic acid

(EPA), with 20 carbon bonds and docosahexaenoic acid (DHA), with 22 carbon bonds.

EPA and DHA are neuroprotective in both the brain and spinal cord. DHA slows the

release of glutamate by astrocytes and its subsequent excitotoxicity to neurons.32

DHA

also plays a role in astrocyte signaling during oxygen and glucose deprivation thanks to

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its ability to enter the endoplasmic reticulum and curtail oxidative stress that adversely

impacts the mitochondria (energy factories of the cell). It does this by removing stress

markers and inhibiting calcium (Ca2+) release and dysregulation when ischemic (lack of

oxygen/blood flow) is present.33

DHA also plays a role in the regulation of brain-

derived neurotrophic factor (BDNF) which is involved in the development of new

neurons.34

When DHA is deficient, there is a reduction in BDNF levels in the frontal

cortex. Both DNA and EPA also promote production of anti-inflammatory lipids called

“resolvins” that play a role in resolving acute pain and inflammation.35

EPA also

reduces axonal injury and microglial activation in spinal cord injuries.36

These fatty acids are in cold water fish such as sardines, mackerel, herring,

salmon, halibut, cod and tuna. However, tuna, halibut and cod plus farm raised salmon

have been shown to have higher levels of mercury and other toxic chemicals than their

wild counterparts. Farmed Atlantic salmon has been a challenge because the salmon

frequently contain toxic compounds such as chlorinated pesticides and polychlorinated

biphenyls that are associated with obesity, metabolic syndrome, insulin resistance and

type 2 diabetes. Farmed Atlantic salmon is widely available in grocery stores and

restaurants and should be avoided until there are better regulations on its production and

screening for heavy metal contamination. Farmed salmon is also used in supplements,

which means that ALS patients should avoid those that do not state that its contents are

free of pesticides.37

Wild salmon from Alaska and Norway may still be OK. Krill oil

supplements do not have mercury and are both anti-inflammatory and provide sufficient

EPA and DHA to support the brain, heart and kidneys. Since the 20 and 22 carbon bonds

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of these omega-3 fatty acids are long chain fatty acids, fish oil supplements require fat

soluble vitamins such as vitamin E to be consumed along with them to prevent rancidity.

Plant sources of omega-3 fatty acids have alpha-linolenic acid (ALA). This fatty acid

requires the activity of the enzymes delta-6 desaturase and delta-5 desaturase to produce

omega-3 fats. Foods with alpha-linolenic acid include flaxseed, pumpkin, chia seeds,

walnuts and seaweed. In addition, cranberry seeds, marionberry, boysenberry, red

raspberry and blueberry seed oils contain significant levels of alpha-linolenic acid. In a

study carried out to see the effects of mustard oil and linseed oil on astrocytes, scientists

found that the alpha-linolenic acid in these oils increased the growth and function of the

astrocytes.38

Hemp oil also is rich in omega-3 fatty acids but is not recommended due to the

fact its use can lead to dizziness.

Usually people with glucose intolerance need to eat less. However, ALS patients need

to eat more! In fact, elevated triglycerides and cholesterol in ALS patients are associated

with greater longevity! So lipid metabolism and nutritional status are important

prognostic factors in ALS. 39

3. What can we eat?

Saturated fats, monosaturated fats, medium chain fats like coconut and palm oil, and

omega-3 fatty acids with vitamin E should help ALS patients maintain and increase their

weight. Eggs, chicken and turkey (free range, if possible) are recommended for animal

proteins. For those who like red meat, they should consider buying it from a reputable

natural food store that sells meat free of hormones and preservatives. Meats can be a

challenge to the kidneys and for this reason poultry and dairy foods should be consumed

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when possible. A high intake of fruits and vegetables is associated with a reduced risk of

ALS and contains antioxidants that will likely benefit those already afflicted with this

condition.

ALS patients should eat at least six meals a day and keep a record of their weight. If

swallowing is difficult, a blender can be used to create drinkable smoothies, soups and

custards. Nuts and seeds can be soaked overnight and then pulverized in a blender.

E. Fiber

Fiber helps produce more butyrate in the gut which is anti-inflammatory. It also helps with

constipation. ALS patients should drink about eight glasses of pure water (eight ounces) a day,

drink a glass of prune juice in the evening and exercise their muscles, including stomach

muscles, several times a day. Fruit such as bananas is helpful. Magnesium drinks such as Calm

can assist with stress reduction, sleep, maintaining ionic calcium, and constipation

(www.calmnatural.com).

Dr. Steenblock recommends 30-35 grams of fiber a day for men and 20-25 grams of fiber a

day for women. Moderate amounts of fiber are good for the digestive tract and the entire system

but excess amounts over 35 grams a day can reduce the absorption of important minerals like

calcium.

There are two kinds of fiber – soluble and insoluble. Soluble fiber reduces diarrhea and

constipation, reduces sugar absorption and normalizes blood lipids. Soluble fiber also produces

short-chain fatty acids such as butyrate. The short-chain fatty acids help with glycemic control

support the immune system and help fight any cancer cells that arise. Insoluble fiber helps

reduce the risk of diabetes and also helps generate short-chain fatty acids.

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Soluble fiber is found in bitter gourd, beans, flaxseed, almonds, artichokes, lima beans,

kidney beans, soybeans, sesame seeds, sunflower seeds, tomatoes, eggplant, broccoli, spinach,

cauliflower, carrots, kiwi, apples, bananas, oranges, blueberries, lentils and celery.

Insoluble fiber is found in bulgur, barley, wheat bran, cocoa powder, oat bran, carrots,

brown or white beans, coconut, rye, wheat germ, peas, rose hips, mango, papaya, peach, almond,

lentils, barley, sesame seeds, whole grain rice, sunflower seeds, muesli, prunes, figs, buckwheat,

walnuts, and chickpeas (garbanzo beans).40

F. Exercise

Moderate exercise has been found to delay the decline of motor function in animal models

of ALS. Dr. Carreras and his coworkers studied the effects of exercise on body weight, motor

performance and motor neuron counts in the ventral horn of spinal cords in mouse ALS models.

High levels of exercise slightly hastened the onset of deficits but moderate exercise delayed the

appearance of deficits. Motor neuron density in the lumbar spinal cord was also significantly

higher in the moderate exercise group compared to the sedentary group of mice.41

Regular exercise has been found to induce the production of metallothionein in the spinal

cord of mice. Metallothionein are strong scavengers of free radicals and provide some

neurotrophic assistance. Dr. Hashimoto and his team found that exercise increased mRNA

expression of MT-1 by up to 193%, MT-2 by 298% and MT-3 by 196% in the mouse spinal

cords twelve hours after treadmill running. The metallothionein levels of the daily exercise

group of mice were significantly higher than those of the sedentary mouse group. With the

mice running the treadmill for two weeks, there was a gradual accumulation of metallothionein

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proteins in their spinal cords. Metallothionein were also found in the astrocytes, particularly in

the spinal cord gray matter.42

Rarick and associates found that moderate exercise increases insulin-like growth factor-1

binding proteins in normal mice.43

Kaspar found that the combination of exercise and insulin-

like growth factor-1 in ALS mice created a synergistic effect on survival and function. Kaspar

suggests that this combination is the most promising therapy for ALS at this time.44

Another advantage of exercise for ALS patients is that it stimulates the production of

vascular endothelial growth factor (VEGF) and brain-derived neurotrophic growth factor

(BDNF). VEGF helps build new blood vessels to organs and tissue that need more oxygenation

which is especially important in ALS. BDNF helps in the maintenance and repair of the

pancreas and the brain. In the brain, BDNF promotes neural development and neurite outgrowth.

In terms of metabolism, BDNF lowers blood glucose, improves pancreatic function and reduces

fatty liver in obese diabetic animals. Interestingly, the administration of BDNF to obese diabetic

mice once a week (50 mg/kg) or twice a week (25 mg/kg) lowered blood glucose, increased the

plasma and pancreatic insulin levels and prevented pancreatic exhaustion. 45

There are several ways to increase brain derived neurotrophic factor in our brains. One

method is frequent exercise that helps the pancreas as well as our neurons. Another method is

the use of herbs that promote BDNF. These include Angelica, Ginkgo biloba, Panax

notoginseng (ginseng), rosemary and curcumin.46,47,48,49,50

Exercise training can also help prevent and reverse chronic kidney disease. Exercise

improves insulin sensitivity, blood pressure, endothelial cell function in the blood vessel walls,

and reduces oxidative stress, all of which helps improve kidney function. 51

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II. What more can food and supplements do to help ALS?

A. Oxidative Stress

Antioxidants use electrons to capture or neutralize free radicals, making them productive

molecules once again. Other antioxidants can chelate or bind to free radicals and carry them out

of the body through the kidneys or GI tract. The more fresh vegetables and fruits we eat that are

rich in these antioxidants, the stronger we will feel. Canned foods are all too often filled with

salt, sugar and preservatives and do not have the enzymes and potency of fresh or frozen foods.

Oxidative stress causes glucose intolerance. Inflammation from the oxidative stress also

promotes glucose intolerance. Antioxidants that help promote glycemic control include n-acetyl

cysteine (a glutathione precursor), lipoic acid, l-carnitine, taurine, melatonin and coenzyme Q10.

These antioxidants can also support the functioning of the mitochondria.

II. The first three days (or week) of the ketogenic diet

During this first phase, the glucose levels are gradually lowered as the circulating ketones (B-

hydroxybutyrate) are elevated.

1. Keeping records!

ALS patients will need to keep a record of the glucose and ketone levels three times a

day, e.g., before breakfast, two hours after lunch and two hours after dinner. The Medisense

Precision Xtra blood glucose and ketone monitor by Abbott Laboratories can be used. This

is available for about $16 from http://www.amazon.com. There are additional websites that

sell Medisense monitors plus any meter that measures glucose and ketone levels in the blood

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will be fine. The record book will also need the amounts of total calories, total fat, total

carbohydrate and total protein for each meal to show me (Dr. Steenblock) when needed.

For most patients, blood glucose levels should be between 3.0-3.5 mM (55-65 mg/dl)

and B-hydroxybutyrate levels should be between 4-7 mM. These levels are within normal

range and are considered the zone for metabolic management of tumors that reduces the

growth of blood vessels to the tumors (anti-angiogenic), reduces inflammation and promotes

tumor growth arrest and programmed cell death (apoptosis).

2. Beginning the Diet

While a water fast for the first two days is often recommended to kick start the ketogenic

diet, ALS patients are advised to gradually increase the ketone bodies to the required zone of

medical management while using the KetoCal product. The levels for blood glucose should

be between 3.0-3.5 mM (55-65 mg/dl) and B-hydroxybutyrate levels should be between 4-7

mM.

The KetoCal product has essential nutrients in a 4 to 1 ratio of fats to protein and

carbohydrates. KetoCal has been used successfully in both animals and humans to arrive at a

more gradual level of ketogenic medical management. A week or two of the KetoCal is

suggested. However, foods that provide a 4 to 1 ratio can also be used as the ketone bodies

will approach the desired zone. KetoCal is a children’s energy powder. The lowest price we

have seen to date is from http://www.healthykin.com for $11.95.

3. The calorie restricted ketogenic diet

When the ketogenic diet is restricted for the first week and medium-chain triglycerides are

used, blood ketone levels are higher.

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The medium-chain fatty acids have saturated fatty acid chain lengths of 6 to 12 carbons.

They do not need pancreatic enzymes or bile salts for digestion so they are quickly utilized

by the body. These fats include virgin coconut oil (about 66% medium chain fatty acids),

palm kernel oils (about 15%), and butter (about 15%). For women nursing their babies,

human breast milk also contains medium-chain fatty acids.

After the first week, ALS patients should eat as much as they can to maintain a healthy

weight.

4. The ratio of fats to carbohydrates and protein

The ketogenic diet is a 4:1 ratio of dietary fats to combined carbohydrates and protein. Some

recipes are included at the end of this monograph. In addition, there are several ketogenic

cook books that are available from online book sellers. This diet should also be cut by about

25% so it doesn’t exceed the person’s total energy needs. It is important to keep in mind that

the lower the intake of carbohydrates (glucose), the more effective the treatment will be. So

this is both a ketogenic diet as well as a calorie restricted diet.

5. Foods/products to be avoided for two months (and longer)

1. No alcohol (even wine) – related to ochratoxin A levels and cancer risk

2. No smoking

3. No high-fructose corn syrup

4. No margarine (trans fatty acids)

5. No fried or grilled red meat

6. No mutton/lamb – related to ochratoxin A levels and cancer risk

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7. No processed meats (including sausage, salami, bacon, frankfurters) –

related to ochratoxin A levels and cancer risk

8. No honey – related to ochratoxin A levels and cancer risk

9. No heavy metal exposure

10. No refined sugars, cereals, breads

11. No aspartame

12. No monosodium glutamate

III. The Ketone Diet

We have created a different ketone diet! From a review of the medical literature on foods

that are good and not so good for patients, there aren’t many foods left that can support a high fat

diet!

A. Meats

Some of the medical studies talk about high total meat consumption as being a cancer risk

factor. Beef, lamb and processed meats also pose a cancer risk. So, ketogenic diets that include

a steak, two eggs, bacon and sausage for breakfast can be counterproductive to a healthy lifestyle

over the long term. One of the factors that can show up in these foods that are not good for ALS

patients is ochratoxin A, which gets into feed grain fed animals to sustain and beef them up.

Melatonin, which is part of this program, reduces the harmful effects of this toxin.

One very illuminating study showed an inverse relation with turkey and chicken and cancer

risk. This means that as the amount of turkey and chicken goes up, the cancer risk goes down.

So these proteins, plus wild fish are included in the diet.

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B. Cream

So what is left? Cream! Some of our meals include heavy cream but not enough to make

the target 4 fats to 1 carbohydrates and protein ratio. In fact, Dr. Atkins recommends that a

person not have more than 2 or 3 tablespoons a day. So much for the 4:1 diet using just foods!

C. Coconut Oil, Red Palm Oil and Omega-3 fatty acids

This diet is “low carb” with the recommendation that a tablespoon of one of the following

fatty acids – extra virgin organic coconut oil, red palm oil or omega-3 fatty acids -- be taken with

the meals that have less than a 2 to 1 ratio of fats to carbs and protein. Coconut oil appears to be

safe in moderate doses. Red palm oil has tocotrienols, a vitamin E component as well as omega-

3 fatty acids that appear to be safe in moderate doses. This combination of high fat, high protein

and low carbohydrate meals with a tablespoon of either coconut oil, red palm oil or omega-3

fatty acids at each meal (2: 1 ratio or below of fats to carbohydrates and proteins) should help

ALS patients stay in the “zone of medical treatment”.

D. Experience is the best teacher (!)

This is the first draft of this diet monograph. So whatever meals can be improved by

adding or subtracting ingredients and/or amounts to make the foods more inviting, just let us

know. If the food is healthy and you are (eventually!) satisfied with the meals, then we have

reached our goal of providing a good diet plan that complements a great treatment program!

If you would like to check out the nutritional values for the foods that you like, an online

program is available at http://www.myfooddiary.com. The first 7 days are free, and then $9.00 a

month must be paid to continue enjoying access to this valuable service.

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E. The First Week

The following meals are suggestions for the first week. The goal is to keep glucose levels

down by increasing intake of fats and proteins. Some of the ratios between fat and

carbohydrates/proteins are 2:1 and some ratios are 1:1 or 1:1.25. In these cases a tablespoon of

coconut oil or red palm oil after a meal may help maintain the desired higher fat content. There

is only one meal (Sloppy T-Joes) that uses bread (low carbohydrate bread). ALS patients should

check the labels on the foods they buy to make sure that the low carbohydrate brands are only 2

or 3 grams of carbs and free of aspartame or other sugar substitutes.

THE KETONE DIET FOR ALS PATIENTS

Calorie Restricted, Low Carbohydrate, Ketogenic Diet Small, high protein meals through the day

WEEK ONE

Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7

Breakfast KetoCal Drink

4:1 ratio

KetoCal Drink

4:1 ratio

KetoCal Drink

4:1 ratio

KetoCal Drink

4:1 ratio

KetoCal Drink

4:1 ratio

KetoCal Drink

4:1 ratio

KetoCal Drink

4:1 ratio

Lunch Clam chowder

2 ½ : 1

Cucumber

salad w/eggs

2 ½ : 1

Broccoli soup

2:1

Bean and Egg

salad

1:1

Spaghetti squash,

& tomato sauce

1:1.25

Leek &

Cauliflower

Soup

1:1

Broccoli salad

1.5 :1

Dinner Curry chicken

salad

1:1

Eggplant

Parmesan

1:1

Turkey &

Rosemary

1 : 2

Salmon w fennel

1: 1.25

Lentils and

Spinach

Casserole

1:1

Nut loaf

1.5:1

Sloppy Joe

w/turkey

1:1

Snacks Veggie dip

With avocado

Dip

1:1

Pickled

Herring with

Sour Cream

And onions

1:1

Pumpkin

Walnut Loaf

1:1

Blueberry

Muffins

1: 1.5

Almond custard

2:1

Tomato

Puree

1:1

Raspberry

Gelatin

1:1

Drinks

8 glasses of

Spring

Water

(8 oz glass)

Per day

Additional

Drinks:

Astragalus tea

Additional

Drinks:

Chamomile

tea

Additional

Drinks:

Echinacea tea

Additional

Drinks:

Ginseng tea

Additional

Drinks:

Green tea

Additional

Drinks:

Hibiscus tea

Additional

Drinks:

Mulberry tea

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Again, blood glucose levels should be between 3.0-3.5 mM (55-65 mg/dl) and B-

hydroxybutyrate levels should be between 4-7 mM. For ALS patients whose levels are in this

range, they can try introducing more variety in their breakfast choices.

1. Breakfast

a. KetoCal Drink

b. Eggs

c. Smoothies with vitamins and minerals

a. KetoCal Drink

b. Eggs

Egg Omelet with Cauliflower and cheese for two; 1:1 ratio

One serving is 391 calories, 31.5 g fat, 7.6 g carbohydrates and 21.4 g protein.

1. Sauté the onions in a portion of the olive oil

until tender.

2. Heat the eggs with the remaining olive oil over medium heat.

3. On half of the egg, create an omelet with the cauliflower, parsley, onions and cheese

and then bring the other layer of egg over it. Cook on both sides until done.

4. Add salt (or a salt substitute) and pepper to your individual taste.

A similar recipe can be made using broccoli or other vegetables (one veggie at a time).

4 eggs 4 large

Olive oil 1 tbsp

Cheese, cheddar, shredded

.5 cup

Cauliflower, cut

1 cup

Parsley, cut 1 tsp

Onions, cut .25 cup

Page 21 of 43

c. Smoothies (Add vitamins and minerals): 2.5:1 ratio

The following blueberry smoothie makes two drinks.

One serving is 393 calories, 39.7 grams of fat, 10.5 grams of carbohydrate,

And 3.4 grams of protein.

Coconut, shredded

.5 cup

Cream, heavy .25 cup

Blueberry .25 cup

Coconut oil– organic

2 T

Banana, medium ¼

Walnuts, ground .25 cup

Water, as needed

Put the ingredients in a blender and pulse until blended.

If glucose levels stay low enough, patients could try taking the KetoCal every other day

and making alternative choices. Additional smoothie combinations can include apricots,

cherries, dates, cranberries, peaches, etc. – but only one fruit at a time because the

carbohydrates add up very quickly.

2. Lunch

a. Clam chowder

b. Cucumber salad

c. Broccoli soup

d. Bean and egg salad

e. Spaghetti squash and tomato sauce

f. Leek and Cauliflower soup

g. Broccoli salad

a. Clam chowder for two; 2:1 ratio

One serving is 305 calories, 28.5 g fat, 7.4 g carbohydrates, and 6.7 g protein.

Parsley 1 tbsp

Onions .25 cup

Celery .25 cup

Butter 3 tbsp

Clams .5 cup

Chicken broth 1 cup

Heavy cream 1 cup

Page 22 of 43

Thyme 1 tsp

Cauliflower .5 cup

1. Remove any brown spots from the celery and other vegetables.

2. Sauté the onion and celery in butter until they are soft.

3. Remove from the pan or skillet. Add clam juice, cauliflower, chicken broth and

thyme. Cover and cook over medium heat for about 5 minutes.

4. Put the heat on low and add the heavy cream and clams plus the onion and celery.

5. Serve in bowls with parsley.

6. Add salt (or a salt substitute) and pepper to taste.

b. Cucumber salad for two, 2.5:1 ratio

One serving is 264 calories, 25 g fat, 4.85 g carbohydrates, and 6.85 g protein.

1. Boil about 4 eggs until they are hard boiled. Put 3

in the refrigerator for future deviled egg snacks. Put

the remaining egg in cool water and then take off the shell.

2. Mix half a lemon and almond oil in a bowl. Take out any seeds. Mix all the

ingredients, except feta cheese. Crumble the feta cheese on to the salad and serve.

3. Add salt (or a salt substitute) and pepper to taste.

This salad can also be made with a dill sauce, using dill and heavy cream.

c. Broccoli soup

Serves 4; 2:1 ratio

One serving is 333.7 calories, 31.1 g fat, 4.6 g carbohydrates, and

cucumber 1

Red bell pepper 2 tbsp

Chives 1 tbsp

Olives, green 10

Heavy cream 1 tbsp

Feta cheese .25 cup

Lemon .5

Almond oil 2 tbsp

Hard boiled egg 1

Romaine lettuce .5 cup

Alfalfa sprouts .5 cup

Page 23 of 43

10.2 g protein.

1. Combine the cream, broth, and garlic in a pot using medium-high heat.

2. Cut the broccoli into small pieces and add to the pot. Simmer until broccoli is tender.

3. Grate the cheddar cheese and add it to the pot, blending it in

4. Serve with parsley as a garnish.

5. Add salt (or a salt substitute) and pepper to taste.

d. Bean and egg salad

Serves 4; 1:1 ratio

One serving is 172.25 calories, 14.15 g fat, 9.42 g carbohydrates, and

4.35 g of protein.

1. Create dishes that start with iceberg lettuce.

2. Cut the green beans, red onion, dill and red bell pepper in small sections.

3. Sauté the red onion in olive oil and let it cool.

4. Mix the coconut oil and lemon with the egg, beans, sesame seeds and dill.

5. Put sections of the salad on the lettuce and surround it with the red bell pepper.

Broccoli, cut 1 cup

Heavy cream 2 cups

Garlic, minced 1 tsp

Cheddar cheese 1 cup

Parsley, cut 1 tbsp

Chicken broth 1 cup

Egg, hard boiled 1

Green beans .5 cup

red beans .5 cup

Red onion .25 cup

Olive oil 2 tbsp

Sesame seeds 2 tbsp

Lettuce, iceberg 1 cup

Red bell pepper .25 cup

Dill 2 sprigs

lemon 1 fl oz

Coconut oil 1 tbsp

Page 24 of 43

6. Add salt (or a salt substitute) and pepper to taste.

e. Spaghetti squash and tomato sauce

Serves 2; 1:1.25 ratio

One serving is 188 calories, 14.4 g fat, 11.6 carbohydrates, and 6.15 g protein.

Squash 1 cup

Tomatoes 1 cup

Heavy cream .5 cup

Garlic 2tsp

Oregano .5 tsp

parsley 1 tsp

Basil 1 tbsp

Thyme 1 tsp

Parmesan cheese 4 tbsp

1. Heat the squash in the oven (350F for 30 minutes) or microwave. Slice it in half and

scoop out the seeds. Then as the tomatoes and heavy cream are cooking, remove the

squash meat in long strands to look like spaghetti.

2. Mix the tomato sauce with garlic, oregano, basil, and thyme and cook on medium

heat.

3. Place the squash on the dish first and cover with the sauce. Add the parmesan cheese

and parsley as a garnish.

4. Add salt (or a salt substitute) and pepper to taste.

f. Leek and Cauliflower soup

Serves 2; 1:1 ratio

One serving has 172 calories, 13.2 g fat, 8.4 g carbohydrates, and 6.5 g protein.

Leeks .25 cup

cauliflower .5 cup

Chicken stock 1 cup

Heavy cream .5 cup

Nutmeg 1 tsp

Parsley 2 tsp

Thyme 1 tsp

Egg yolk 1

Page 25 of 43

1. Cut the white sections of the leeks (fewer carbohydrates than the green part) in small

portions.

2. Cut the cauliflower and parsley into small portions.

3. Combine the leeks and cauliflower with chicken stock in a sauce pan, using medium

heat. Add extra water, if needed.

4. Simmer the mix and add the heavy cream and egg yolk slowly and stir the blend.

5. Add nutmeg, parsley, thyme and salt (or a salt substitute) and pepper to taste.

g. Broccoli salad

Serves 4 people; 1.5 :1 ratio

One serving has 212.5 calories, 18.2 g fat, 9.6 g carbohydrates, and 4.7 g protein.

1. Cut the broccoli into small portions.

2. Combine the broccoli with mayonnaise, almonds and coconut flakes and then

add the heavy cream, lemon juice and ginger. Mix until blended.

3. Add salt (or a salt substitute) and pepper to taste.

Water as needed

Broccoli 2 cups

Mayonnaise .5 cup

Heavy cream 2 tbsp

Lemon juice 2 fl oz

Ginger (ground) .25 cup

Almonds, sliced .25 cup

Coconut flakes .25 cup

Page 26 of 43

e. Green Bean Parmesan

Serves 4; 1.4: 1 ratio

One serving has 205.5 calories, 18 g fat, 7.3 g carbohydrates, and 6.15 g of

protein.

1. Steam the green beans until slightly tender.

2. Mix in the onion, oil, ginger, almonds and cover with cheese.

3. Cook covered under medium heat until the cheese is melted.

4. Serve and add salt (or a salt substitute) and pepper to taste.

3. Dinner

a. Curry Chicken salad

b. Eggplant Parmesan

c. Turkey with Rosemary

d. Salmon with fennel

e. Lentils and spinach casserole

f. Nut loaf

g. Sloppy T-Joes

h. Whitefish and kale

a. Curry Chicken Salad

Serves 2; 1:1 ratio

Green beans 2 cups

Red onion 2 tbsp

Olive oil 2 tbsp

Ginger 1 tsp

Cheddar cheese .5 cup

Almonds .25 cup

Heavy cream .25 cup

Chicken 1 cup

Curry powder 1 tbsp

Lemon juice 1 oz

Mayonnaise 2 tbsp

Celery, cut .25 cup

Alfalfa sprouts .5 cup

Romaine lettuce .5 cup

Page 27 of 43

1. Cut small chicken pieces from a previously cooked chicken.

2. Mix the curry powder, lemon juice and mayonnaise and then add the celery, sprouts

and chicken.

3. Place in refrigerator for an hour and then serve on romaine lettuce.

4. Serve and add salt (or a salt substitute) and pepper to taste.

b. Eggplant Parmesan

Serves 6 (for leftovers); 1:1 ratio

One serving provides 246.16 calories, 19.05 g fat, 8.65 g carbohydrates,

and 13.55 g of protein.

1. Mix eggs in a bowl.

2. Put the Parmesan cheese on a plate.

3. Put the flour on another plate.

4. Dip the eggplant slices in the flour,

then into the eggs, and then into the cheese.

5. Put the eggplant slices in a pan and put in a refrigerator for an hour.

6. When the slices are ready, preheat the oven to 350 degrees F.

7. Pour a tablespoon of olive oil in a pan to sauté the garlic until tender, and then

remove the garlic pieces. Now sauté (medium-high temperature) the eggplant in

the garlic-olive oil, adding more olive oil if needed.

8. Spread a half cup of chopped tomatoes in the bottom of a small roasting pan.

Place eggplant slices over the tomatoes. Cover with half of the mozzarella. Place

another layer of eggplant over the cheese and cover that with another layer of

chopped tomatoes. Place the rest of the cheese on the top.

9. Bake the casserole for about 30 minutes.

Coconut flour .5 cup

Eggs 2

Parmesan cheese, shredded

1.5 cups

Eggplant, cut to ¼ inch slices

1 small

Olive oil .25 cup

Garlic 2 tsp

Tomatoes, chopped

1.5 cups

Mozzarella .5 cup

Page 28 of 43

10. Serve, adding salt (or a salt substitute) and pepper to taste.

c. Turkey with Rosemary

Serves 2; a 1:2 ratio (turkey has more protein)

One serving has 238 calories, 13.7 g fat, 4.4 g carbohydrates, and 24.85 g

of protein.

Turkey, precooked

1 cup

Leeks, chopped white section

.25 cups

Oregano 1 tsp

Sage 1 tsp

Rosemary 1 tbsp

Paprika 1 tsp

Cheddar cheese, shredded

.5 cup

Asparagus .5 cup

1. Preheat oven to 350 degrees F.

2. Mix the turkey, leeks, asparagus and spices and put in a baking dish.

3. Place the cheese on the top of the mix.

4. Bake for 15 minutes.

5. Serve, adding salt (or a salt substitute) and pepper to taste.

d. Salmon with fennel

Serves 2; 1: 1.25 ratio (Salmon is high in protein)

One serving is 176 calories, 15.65 g fat, 5.7 g carbohydrates, and 15.25 g

Protein.

Salmon, wild 4 oz

Onion, chopped .25

Fennel 1 tsp

Lemon juice 1 oz

Ginger 1 tsp

Cabbage .5 cup

Butter 1 tbsp

Page 29 of 43

1. Preheat oven to 375 degrees F

2. Mix salmon with onion, fennel, lemon and ginger and place in a baking pan

and bake for 15 minutes.

3. Place butter in a skillet on medium heat and when melted, cook the cabbage

for about 5 minutes.

4. When the salmon is ready, serve the cabbage and salmon together.

5. Add salt (or a salt substitute) and pepper to taste.

e. Lentils and spinach casserole

Serves 2; 1:1 ratio

One serving has 269.5 calories, 21.65 g fat, 10 g carbohydrates and 10 g protein.

1. Melt half of the butter in a saucepan using

medium heat.

2. Sauté the onions and mushrooms for 4 minutes.

3. Put the heat on low (simmer), add the broth, lentils and spices, cover the pan and cook

for 20 minutes.

4. Add the spinach and cook for 10 minutes.

5. Remove the pan from the heat and add the heavy cream and egg.

6. Preheat the oven to 350 degrees F.

Butter 1 tbsp

Button mushrooms

.25 cup

Onions, chopped

.25 cup

Chicken broth 1 cup

Lentils, brown .25 cup

Oregano 1 tsp

Thyme 1 tsp

Spinach .5 cup

Heavy cream .25 cups

Egg 1

Monterey Jack cheese, shredded

.25 cups

Page 30 of 43

7. Coat a baking dish with the rest of the butter and add the spinach mixture. Cover it

with the Monterey Jack Cheese and bake for 20 minutes, until the cheese is fully melted.

8. Serve, adding salt (or a salt substitute) and pepper to taste.

f. Nut loaf

Serves 4; 1.25: 1

One serving has 323.75 calories, 26.76 g fat, 10.45 g carbohydrates, and 11.62 g protein.

Onions, chopped

.5 cup

Celery, chopped 1 cup

Carrots, chopped

.25 cups

Walnuts, ground 1 cup

Chicken broth .25 cup

Parmesan cheese, shredded

8 tbsp

Parsley 1 tsp

Basil 1 tsp

Thyme 1 tsp

Sage 1 tsp

Eggs, beaten 2

Olive oil 1 tbsp

Portabella Mushroom, chopped

half

Coconut flour 1 tbsp

Tomato, chopped

.25 cup

1. Put the olive oil in a pan and sauté the onions, carrots, celery, mushroom and tomatoes

for 5 minutes.

2. Mix all the ingredients and put into a baking dish at 350 degrees F for an hour.

3. Serve, adding salt (or a salt substitute) and pepper to taste.

g. Sloppy T-Joes

Serves 4; 1:1 ratio

Page 31 of 43

One serving has 199.5 calories, 15.82 g fat, 5.35 g carbohydrates, and 9.37 g

Protein.

1. Make small turkey balls and cook them with one-half of the butter on medium heat.

2. Cook the garlic and onion in another pan with the butter on medium heat.

3. Mix in the Stevia, salt, pepper, mustard, paprika, chili powder and water.

4. Simmer the mixture for 20 minutes.

5. Add the chopped tomatoes and simmer for another 5 minutes.

6. Place the turkey balls on a low carb hamburger bun (one slice) and cover with the chili

sauce. (Low carb bun should only be 2 or 3 grams – otherwise use lettuce).

7. Add salt (or a salt substitute) and pepper to taste.

4. Snacks

a. Veggie dip with avocado dip

b. Pickled Herring with sour cream

c. Pumpkin Walnut loaf

d. Blueberry muffins

e. Almond custard

f. Tomato Puree

g. Raspberry Gelatin

h. Rhubarb with cream

i. Deviled Eggs

Garlic, minced 1 clove

Onion .5 cup

Butter 4 tbsp

Stevia powder 1 scoop

Dry mustard 1 tsp

Paprika 1 tsp

Chili pepper 1 tsp

Salt 1 tsp

Pepper 1 tsp

Water 1.5 cups

Tomatoes, chopped

1 cup

Cilantro (coriander)

.25 cup

Ground turkey 1 cup

Page 32 of 43

j. Cherries (or other fruits) with plain yogurt

a. Veggie dip with avocado dip

Serves 2; 1:1 ratio

One serving has 226 calories, 19.2 g fat, 15.5 g carbohydrates, and 2.8 g protein.

1. Cut the carrots and celery into about 3 inch slices.

2. Mix the avocado meat, spices, lemon juice and heavy cream together until

there are no lumps.

3. Serve the veggies with a side section of avocado dip.

b. Pickled Herring with sour cream

Serves 2; 1:1 ratio

One serving has 84.5 calories, 5.65 g fat, 4.25 g carbohydrates, and 3.2 g protein.

(Can also be bought in stores.)

Mix the ingredients and serve.

c. Pumpkin Walnut loaf

Servers 4; 1:1 ratio

One serving has 177.5 calories, 13.6 g fat, 8.17 g carbohydrates, and 3.82 g

protein.

Avocado 1

Garlic .25 cup

Cilantro 1 tbsp

Lemon juice 1 tbsp

Heavy cream .25 cup

Carrots, slices 1

Celery, slices 1

Pickled Herring .25 cup

Sour cream 2 tbsp

Onions, cooked .25 cup

Butter 1 tbsp

Pumpkin 1 cup

Walnuts, .25 cup

Page 33 of 43

1. Beat eggs in a bowl and mix with all ingredients.

2. Butter a baking pan and pour the ingredients in the pan.

3. Cook at 400 degrees F for 30 - 40 minutes. Put in refrigerator for an hour.

4. Serve chilled. Add salt (or a salt substitute) and pepper to taste.

d. Blueberry muffins

Serves 4; 1:1.5 ratio

One serving has 86.3 calories, 5.96 g fat, 5.7 g carbohydrates, and 3.4 g protein.

Blueberries ½ cup

Almonds ¼ cup

Eggs 3

Butter 1 tbsp

Coconut milk 2 tbsp

Vanilla ¼ tsp

Coconut flour ¼ cup

Baking powder ¼ tsp

Nutmeg 1 tsp

Cinnamon 1 tsp

Stevia powder (granulated)

1 scoop

1. Blend the coconut milk, butter, eggs, almonds and spices.

2. Mix in the coconut flour and baking powder until there are no lumps.

3. Add the blueberries and add salt and/or Stevia powder if desired

chopped

Eggs 2

Cinnamon 1 tsp

Allspice 1 tsp

Ginger 1 tsp

Vanilla extract 1 tsp

Cloves 1 tsp

Heavy cream .5 cup

Page 34 of 43

4. Place the batter in muffin cups and bake at 400 degrees F for 16 to 18 minutes.

5. When done, let cool for 10 minutes and serve.

e. Almond custard

Serves 4; 2:1 ratio

One serving has 324 calories, 27.32 g fat, 9.15 g carbohydrates, and 5.65 g

protein.

Stevia powder 1 scoop

Egg yolks 4

Coconut flakes 1/4 cup

Coconut milk 2 cups

Ground almonds .25 cup

Vanilla extract 1 tbsp

1. Mix the Stevia powder with the egg yolks and then mix in the coconut flakes.

2. Heat the coconut milk to close to boiling, then add gradually to the eggs. Beat

the mixture until well blended.

3. Pour the mixture back into the pan and cook at very low heat until it thickens.

Stir the mixture so as to avoid lumps forming or the cream sticking to the bottom

of the pan.

4. Add the almonds and vanilla extract and cook for a few minutes longer.

5. Serve with salt (or a salt substitute) and pepper to taste.

f. Tomato Puree

Serves 2; 1:1 ratio

1. Puree the tomato, basil and cream in a blender and serve.

2. Add salt (or a salt substitute) and pepper to taste.

Tomato 1 cup

Heavy cream .25 cup

Basil 1 tbsp

Page 35 of 43

g. Raspberry Gelatin

Serves 4; 1:1 ratio

One serving has 49 calories, 4.95 g fat, 3.02 g carbohydrates, and 2.02 g protein.

Gelatin 2 tbsp

Water 4 cups

Stevia powder 1 scoop

Raspberries .5 cup

Coconut milk ¼ cup

Heavy cream .25 cup

There are various no sugar gelatin products but some use aspartame.

Great Lakes Gelatin (http://www.greatlakesgelatin.com) doesn’t have sugar or

sugar substitutes and also creates a brand for joints and tendons.

1. Mix gelatin with one cup of water in a microwave-safe cup or bowl (eventually

needs a cover).

2. Let the mixture set for 8 minutes.

3. Use the microwave for 30 seconds to heat the mixture.

4. Add the remaining 3 cups of water, the Stevia, raspberries, cream and coconut

milk, stir, cover and put in refrigerator for 8 hours.

h. Rhubarb with cream

Serves 2; 1:1 ratio

One serving has 72 calories, 5.85 g fat, 5.05 g carbohydrates, and .9 g protein.

1. Cook the rhubarb in an ounce of water for 3 minutes, then cool for 5 minutes.

2. Mix the rhubarb with the cream, Stevia and cloves and serve.

i. Deviled Eggs

Rhubarb 1 cup, diced

Heavy cream .25 cup

Stevia Powder 1 scoop

Cloves 1 tsp

Page 36 of 43

Serves 4; 2:1 ratio

One serving has 148.5 calories, 12.57 g fat, .92 g carbohydrates, and 6.35 g

protein.

1. Hard boil the eggs and then cool in the refrigerator.

2. Remove the shells and slice in half.

3. Remove the yolks and mix in a dish with mayonnaise, parsley, mustard and

salt or a salt substitute until creamy.

4. Add the mixture back to the egg white and top with paprika.

j. Cherries (or other fruits) and plain yogurt

Can be store bought.

5. Drinks (in addition to 8 eight-ounce glasses of water each day)

a. Astragalus tea

b. Bilberry tea

c. Chamomile tea

d. Echinacea tea

e. Eucalyptus tea

f. Ginseng tea

g. Goldenseal tea

h. Green tea

i. Hibiscus tea

j. Kefir (no sugar)

k. Mulberry tea

Eggs 4

Mayonnaise 3 tbsp

Dijon mustard 2 tsp

Salt 1 tsp

Paprika 1 tsp

Parsley 1 tsp

Page 37 of 43

IV. The Glycemic Index

The following chart provides an overview of how much blood glucose increases

according to the foods consumed. The glycemic index (GI) shows how soon the carbohydrate

becomes a sugar (a score of 55 is medium and a 70 score is high). The glycemic load (GL), of

how much the body needs to work to turn the food to sugar, is important as well. A score of 10

or less is low, 11 to 19 is medium and a score of 20+ is high. We recommend low numbers on

both the glycemic index and the glycemic load. A full version of the University of Sidney’s

Glycemic Index and Glycemic Load Table can be found at http://www.mendosa.com

V. Dr. Steenblock’s Treatment Program for ALS

Dr. Steenblock’s treatment program includes chelation to remove heavy metal toxicity,

intravenous nutrients and supplements to reduce endotoxins in the gut and blood stream,

hyperbaric oxygen therapy, stem cell revitalization followed by bone marrow aspirate treatments.

For further information, call his clinic at 1-800-300-1063.

FREE ALS VIDEO: “ALS Treatment - Dr. Steenblock Discusses Amazing Tips for ALS

Treatment (Lou Gehrig's Disease)” http://www.youtube.com/watch?v=f12xLlqPBeE

Page 38 of 43

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