I have a bread machine that I haven't used AT ALL... but I'd really like to. BUT I'm afraid that would be a bad thing now due to yeast and such. Plus, my husband also wants to make bread with the bread machine. The smell of homemade bread cooking -- Mmmmmm.
What do you think?
Thanks,
Ashley
Posted by clairenotes (Member # 10392) on :
Hi Ashley,
Unfortunately, carbs are not really recommended and often people with lyme disease find they have wheat and/or gluten sensitivities. So I am not sure it is wise to eat bread right now.
However, a researcher once said that she felt that home-made fresh bread was more tolerable. I did not find this to be the case for myself when I was very ill. But now, on the rare occassions that I do eat some bread, I will only eat fresh and it seems to be okay. So maybe you can experiment with it a little?
Claire
Posted by CaliforniaLyme (Member # 7136) on :
It varies person to person- only a FEW people in our local support group pay attention to their diets!!! MANY people are like me and eat whatever they want with no repercussions. There are people who it matters to a great deal and you *should* find out if you are one of them- but you may not be!!!!!!!!!!!!!!!!!!!
Posted by luvs2ride (Member # 8090) on :
Hi Ashley,
Gluten allergy can develop at any time and keeping bread to a minimum is good advice. However, you might want to have a doctor do an allergy test by bloodtest (skin prick is no good). ALCAT testing was done for me.
Until I had the test done, I was avoiding all kinds of common allergy food. Afterward, I was able to add some back including bread. I only buy whole grain, unbleached bread and I have to avoid soy or dairy in the bread. There are some good ones out there.
Homemade would probably be the best. Just don't use white flour. Rule of thumb is the darker the bread, the better.
Another thing I learned is to rotate my foods. You should try not to eat the same foods more than one day every four days. In other words, on Monday you can have all the bread you want, but don't eat bread again until Friday.
Luvs
Posted by radfaraf (Member # 11909) on :
I make gluten-free bread with a bread machine using bread mixes I buy from amazon.com all the time. Posted by SayYesh (Member # 8343) on :
Bringing this post up. I just recently thought that gluten sensitivity might be causing a lot of the lingering problems, 6 years out from getting Lyme disease (bullseye rash, and 6-weeks doxy). I had an inkling that perhaps antibiotics might trigger a gluten sensitivity. Sure enough I read that some think it could be a trigger. Don't know if this has been debated here before. But I'm going to try and go gluten-free, and see if I don't feel better. This all started by reading a blog called gluten-free girl, and the amazing transformation in health she has seen since going gluten-free.
Posted by mojo (Member # 9309) on :
I agree that most Lymies don't seem to stick to a diet but I feel it is very important to do so.
Sugar and simple carbs actually feed the germ and can also lead to a yeast issue when on ABX. If people are still sick with Lyme how can we safely say there are no ramifications of a bad diet?
I know of several people who have healed and have not had a good diet but it took many years - could a good diet have helped them heal faster? My opinion is yes - combined with all the other things we do (like supplements, rest, proper exercise, etc.)
![[Big Grin]](biggrin.gif)