posted
One of my symptoms two years ago, before I knew I was sick, was when I went on a low carb diet (not no carb, just low) I'd get light headed, start feeling like I was walking on a cloud, get all shakey, and be SO thirsty even when drinking a lot of water, and then it got to the point where I got so weak I could hardly sit up.
I was checked for diabetes and low blood sugar and it wasn't that. I would eat sugar and still feel bad. Only when I started eating carbs again did I start pulling out of it.
Well, now in the last week (I haven't gone on a low carb diet but I haven't been eating as much.) I've had these symptoms come back. I know I was herxing bad from the flagyl, I'm off it for a couple of days before I get back on, but don't know if this is directly from the bacteria/herxin'g or because the bacteria is interfering with something in my body that is cuasing this.
Has anyone else had symptoms like this?
It is very disturbing. These were the symptoms that made me feel like I might not make it until they figured out what was wrong with me.
'Bout tired of all this crud.
Posts: 256 | From Texas | Registered: Jun 2010
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- It sure sounds like you are not eating enough good food.
In addition to protein and good fat, are you getting enough non-gluten whole grains - with vegetables still being the majority of each meal, even breakfast?
You say that you "haven't been eating as much."
You may need more - or different foods. Food is fuel and food tastes out the garbage, too (so to speak). Fiber is required for our bodies to move out toxins.
Often, many go overboard to have nearly no carbs and then wonder why they pass out (I've been there; done that).
There is a subtle difference between low glycemic and low carb. We NEED carbs. Good ones, that is. Balanced with protein and good fats - it's how that is balanced that affects glycemic index.
In addition to LOTS and LOTS of vegetables, and key legumes like lentils, 1/4 to 1/2 cup of a non-gluten whole grain offers us great nutrition. Some choices:
Quinoa, Red Quinoa
Brown, Red, Black and Wild Rices
Millet
Buckwheat Groats (really a seed)
Amaranth -
[ 11-04-2010, 03:53 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
I didn't mean not eating much. I meant not eating much heavy carbs.
That is why this is so weird to me. I was eating brown rice, potatoes, veggies, ezekial bread and I still had all these symptoms.
When I started eating heavy carbs is only when the symptoms backed off.
I did notice that one of the medications I'm on said that if you're low in it affects how your body breaks down carbs - but I've been on this medication for months now and felt fine, until last week when I started herxing on the Flagyl.
I feel like my body is such an enigma right now.
Posts: 256 | From Texas | Registered: Jun 2010
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- If you are thinking you are gluten-free, you should know that Ezekial bread contains gluten (from the barley malt).
The "Secondary Porphyria" post might explain a few things:
THE REQUIREMENTS OF PROTEIN & AMINO ACID DURING ACUTE & CHRONIC INFECTION . . . - 20 pages
Anura V. Kurpad - Institute of Population Health & Clinical Research, Bangalore, India 129. Indian J Med Res 124, August 2006, pp 129-148.
Excerpt:
" . . . In general, the amount of EXTRA protein that would appear to be needed is of the order of 20-25 per cent of the recommended intake, for most infections. . . ."
- Full article at link (or google the title if it does not go through). -
Posts: 48021 | From Tree House | Registered: Jul 2007
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