Yeah... my mother and my aunt (her sister) have Lupus, plus a woman friend, the mate of a buddy, has it.

Plus... my mom also *does* have MS... and I can see how you already know they can be confused with each other, so imagine the runaround the diagnosticians had over *that* one.

She was diagnsed when she was in her middle 30's, and they were telling her that because of the MS she should expect, and be prepared to be drooling and in a wheelchair by the time she was 48, and to not plan on making it past 50.

Well... she's 72 now, and she's still walking around on her own two feet, not crippled or in a chair, she still puts in big days every day, and in she's still running and building up a business (http://driftwillowpress.com) because she couldn't stand the bordom of retirement.

A lot of people say she's gotten through on attitude, because she does have a very powerfull will... she's one of those people who makes up her mind to do something and you might as well just get used to it and might as well help her out along the way in order to get it done faster and make it less chaotic, because she won't stop until it's done, period.

BUT... she has a little secret.

It turns out that if you've got highland Norweigen heritage, there's a funny little genetic condition that comes from the highland variety of Norweigans (like Germans, there's the lowland variety that are tall and blond and blue-eyed, and then there's the highland variety that are short and stocky and grey eyed with charcole black hair.... what Germans call Bavarians) such that if you've got that heritage, *and* if you avoid *bovine* fats (i.e. beef fat, which means butter, and hamburgers, and steak, and all that other great stuff), then for some reason neither MS nor Lupus take hold as bad.

What she found was that she can eat chicken, and fish, and lamb (sheep), and chevre (goat), and she can eat chevre cheeze all she wants, and she's not bothered much with symptoms, but if she gets one mouthfull of beef fat, then she can start to feel the pain, and will be down for a week.

The last round was when she was at a barbeque, and she asked the host if they were pork weiners, and the host said yes, so she helped herself, but no, they had beef in them, and bang, she got hit with an outbreak and was down for a couple weeks.

She's back up again, by reverting to and sticking to her strick no-bovine-fat diet.

She even bought some land and started rasing goats so she could milk them and make chevre cheeze for that reason, and her chevre cheeze is *really* good, good enough that she was able to open up a goat's milk creamery and cheeze shop.

So... I don't know if that helps, but check your diet, and as an experiment try cutting out all the beef fat.

That does *not* mean cutting out fat altogether, because pork is plenty greasy, and that's not a problem. It's just fat from *beef*.

That leaves open lamb (sheep), and chevre (goat), and turky, and chicken, and goose, and duck, and partridge, and pheasant, and every fish and seafood you can think of.

It means cutting *out* virtually all commercial cheezes, but goat cheeze is actually really good, and like cow cheeze, what you get is based on the yeast, and it comes in many varieties, and sweet fresh goats milk is great (I learned to like all of that stuff because... that's what me and my sibs eat when we're with her) but it means cutting out commercial butter, however, frankly, the manufacturers have gotten really good at making excellent margarines these days... my favorite is olive oil Becel.

And you know, it doesn't suprise me, because in high school I did a study of what the fatty acids were that made up the fats of various food, and so I saw charts of what different find of fatty acid were to be found in olive oil, and fish oils, and bird fats, and pork fat, and beef fat, and yes... human fat.

And one thing struck me. In terms of fatty acid content, *ntohing* was more different from the fatty acids that make up human fat than beef fat. Basically, if you eat beef fat, your body has to break it *all* down and reassemble it into different fatty acids to keep it in the body as fat.

And... you're never going to guess which food's fat is made of a combination of fatty acids closest to human... are you ready...? It's corn oil. Yes... if human fat were rendered down into an oil, it would be hard to distinguish from corn oil.

I know that Lupis is common for women, and that they can live a long, long time with it, but if you wanna try cuttng out beef fat, then I'll be very curious to hear if that helps.

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