I am confused about wheat and whole grain breads. I know we can't eat white bread, but can we eat any kind of bread? Perhaps a whole grain bread would not be so bad for the yeast.
I really would like to be able to eat some sort of bread.
Feeback appreciated.
Kathy
Posted by Geet3721 (Member # 15751) on :
Interested in this as well I've been eating Ezkiel (sp?) bread which is 100% sprouted grain but it does contain wheat and yeast so is this ok? or no?
What do other people do for bread? Or do they just avoid avoid avoid
Thanks.
Posted by Hatinglyme (Member # 18258) on :
I do have some yeast issues (+IGM for candida)but my LLMD says that he's not that concerned. Put me on Diflucan but says it's as much for the lyme as it is for yeast.
He said I should try to avoid sugar and anything with yeast in it (all bread) as well as beer and wine, etc. But he was pretty adamant that I could still have rice, potatoes etc. Just nothing with sugar or yeast.
I know this is a bit counterintuitive to the conventional wisdom around here where anything but meat and veggies is taboo.
One question I didn't ask is if it's only yeast that's the issue, why wouldn't having a little pasta once in a while be OK? Pasta has no yeast in it. Curious about that.
Posted by bugabooboo (Member # 7383) on :
I've been treating for LD/Co's for over 4 years. The first 2 years, I did not eats carbs, period. Then I gradually started adding good carbs in. I still don't eat much fruit.
There is a bakery in Minneapolis that makes no yeast, no sugar breads.
Here in Iowa, I get the loaves in the freezer section of the Health aisles.
It was great to finally start eating bread again. It is good bread.
I avoid all grains when possible. I'm gluten intolerant, but try not to eat much gluten free stuff.
It all converts to sugar in the body. Esp white bread and tortillas, etc. Sprouted MAY be a tad better.
If you're having trouble.....steer clear!
Posted by venus (Member # 16991) on :
Thanks for the link for the yeastless breads.
Kathy
Posted by Geet3721 (Member # 15751) on :
Just to confirm if you don't have a Gluten Allegery but are on abx as long as the bread is Yeast free your good???
Thanks.
Posted by DaveNJ (Member # 17362) on :
Folks,
Let me shed a little light on what i read in The Lyme Solution. Yes Yeast is a concern but in general Wheat has some pro-inflammatory properties. As most of us are dealing with some kind of inflmammtion wheat should be avoided.
A big push in this book is with regards to DR Singleton's anti-inflammatory diet which he claim will reduce your Lyme symptoms if followed.
Can't said i have tried it yet. And of course this all relates back to you individually as to how susceptible to inflammation you are.
Dave
Posted by AZURE WISH (Member # 804) on :
i eat ener g brand yeast free brown rice bread.
it is not like reg bread though.. it is harder and doesnt have the same amount of flavor as regular breads.
I havent had real bread in a long time so i am used to it.
vitacost actually sells it. here is the link if you want to check it out. There is a little description on this page.
I am confused about wheat and whole grain breads. I know we can't eat white bread, but can we eat any kind of bread? Perhaps a whole grain bread would not be so bad for the yeast.
I really would like to be able to eat some sort of bread.
Feeback appreciated.
Kathy
I am on 2-3 abx at a time and eat whole grain bread sometimes, but I do eat lots of sprouted grain cereal and breads almost everyday - and I have been fine! My LLMD just said to avoid sugar and refined foods, basically junk! I eat lentils, red skin potatoesm beans, whole oatmeal and steel cut oats, sprouted grains, brown rice, a loaf of Ezekiel bread a week and even some shredded wheat cereal(no flour). Stick to whole foods and intact grains as much as possible. For example, eat oat grouts or steel cut oats rather than instant oatmeal. I will admit, I eat tones of wheat!...but the good stuff! Meat is more of a pro inflammatory than wheat.
Remember, just surviving on meat and some beggies isn't that great of a solution, meat is very acidic and these bugs love an acidic environment.
Posted by Tracy9 (Member # 7521) on :
We just started a "yeast" group on www.lymefriends.com. Come and join us and share in the information of others.
Posted by Keebler (Member # 12673) on :
Topic: I found a Bread that has No Yeast No Sugar & No Oil . . .
- here's what I posted just today to a similar question:
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If just thinking of yeast-free for candida purposes, (yeast-free bread) may help but check out the simple carb content on the nutritional panel. You want to avoid simple carbs as they play havoc with our ability to control insulin/blood sugar.,
Aside from danger of the simple sugars in most breads (yeast or no yeast) Gluten is the main reason many here avoid bread. It's in wheat, rye and barley.
[edited to add: and gluten is in spelt, I knew I forgot something. Tutu, thanks for post below about that.]
However, there are some breads made with sprouted grains (before they turn to a mature grain).
Food for Life EZEKIAL breads are such. They do contain gluten, though, in the barley malt added to most of their selections so anyone with celiac still can't have that.
Still, some patients do okay with this. It would have far less simple sugars than any product made with white flour.
--
Still, since a gluten-free diet is suggested for lyme patients, it's a good idea to give that a try. It can help reduce pain tremendously, and help lighten brain fog, too.
A gluten-free diet can also help heal the lining of the stomach, which is usually compromised in lyme patients.
While many of the gluten-free products on the market are sheer sugary garbage, this one is very healthful - So glad I found these fabulous gluten-free crackers:
And there are many gluten-free whole grains you can eat in moderation - and with cinnamon/stevia for breakfast and thyme/garlic, etc. for lunch or dinner. You can add ginger for any meal of the day.
The Moosewood Cookbooks or The Enchanted Broccoli Forest are some good cookbooks.
Quinoa ("Keen-wa" - A Google search will help)
Millet
Wild Rice (really a grass)
Brown Rice (many varieties)
Black Rice (many varieties)
Buckwheat (really a legume)
(Buckwheat pancakes do not count as they contain wheat flour, too. And most gluten-free pancakes are very simple sugars. Once in a while - with protein and good fats, maybe, but be sure to check out the nutritional bar to calculate glycemic impact.)
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If you have a Trader Joe's near you, they make their own fresh brown rice bread (that is gluten-free). I'd call ahead and have them set aside a couple loafs for you. It freezes well and you if you rustle the package a bit before freezing, you can take out a couple slices at a time.
It will not keep long in the fridge. It works okay in a toaster - or for oven toasting.
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Posted by richedie (Member # 14689) on :
I miss pancakes so much I may just have to cheat if I can find a very hearty, whole grain pancake mix that has little flour, good luck right!? I know the gluten free pancakes tend to be garbage.
Trader Joe's has their own fresh brown rice bread (that is gluten-free)? I'll be checking that out this weekend! Do they list ingredients?
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