Topic: Just stopping by, still well one year later
Frequent Contributor (1K+ posts)
Member # 1260
I've been gone after being well and getting a life. I had lyme and some co-infections from about 2000 and of course didn't have good treatment or complete co-infection testing for awhile.
The burning question is what did I do, unfortuately it isn't anything many of you haven't tried, leading us back to the question why do some get well and others not?
My effective treatment was 2+ years of tetracycline, 1500mg a day. This addressed lyme, bart, Rocky Mountain and Mycoplasma all of which I tested positive for thru Quest of all places.
Then we then did several cycles of diflucan followed by omnicef/ketex(just before the scare). My son showed immediate and ultimately complete improvement on this protocol and I was about 90% well.
Meanwhile I had greatly restricted my carb and wheat intake. My llmd had me do no carbs at all for 3 weeks to see how I felt. I felt great and haven't relapsed. My son just went blissfully along eating whatever, of course I fed him only what I could east, but he bought school lunch every day.
What we believe is that I'm gluten intolerant, my antibodies were normal, but I'd been very annemic for years and have had other deficencies as well. I have eaten wheat occationally this past year to test my reaction and about 4 days later the finger pain and inflammation return and then subsides over a week or so. This was one of my first sysmptoms, so maybe I had this before lyme or in any case the second problem further compromised my immune system. I don't know and can't know which I had first.
But my pressing questions always were how was being annemic related to having lyme and why do some people get well easily and others not.
It seems to me that you need a healthy immune system to heal. Too many assults and it functions poorly or shuts down. In addition to eliminating wheat, I have reduced chemical intake as much as possible. This means eating nothing artifical, no chorlinated/florinated water. I have a large organic garden that I have been eating out of for weeks. My diet is basic food, (but no wheat and very few carbs), with olive oil dizzled on to get enough calories.
The path to wellness will always be individualized. So, I can't say you would be gluten intolerant, but maybe some other food sensitivity, or maybe mercury fillings or some other agent that you come in contact with nearly every day.