On my treatment, I am not allowed to touch alcohol at all. I had beets in balsamic. I looked online and got mixed reviews. I'm following my protocol to a t and am nervous I'm screwing it up. Did a little, then threw the rest out after I realized it might have. Anyone know? Thx.
Posted by nspiker (Member # 22824) on :
I understand how nervous you are about alcohol. I have been too since taking tindamax for over a year.
Here's the good news, you can take a little alcohol with no reaction, in food when it's burned off. I've made risotto with some wine added, and had no reaction. I cook with balsamic all the time too.
There are many homeopathic drops that are in alcohol. I add a little warm water to the glass of drops and let sit for a few minutes until the alcohol evaporates.
Posted by annier1071 (Member # 28977) on :
I thought we could not have any vinegar at all..Make my day and say balsamic vinegar is ok!!!
Posted by Abxnomore (Member # 18936) on :
Yes you are correct no vinegar but he is talking about alcohol, which is contraindicated with the medication Tindamax.
Posted by annier1071 (Member # 28977) on :
confused? Nspike said she uses balsamic all the time?
Posted by penguingirl (Member # 28688) on :
Lyme in Putnam - for beets you can do it without balsamic - just roast it with olive oil and salt and it should taste fine?
What other things other than herbal remedies and vinegar might have hidden alcohol in it?
Posted by n.northernlights (Member # 17934) on :
I thought all the alcohol in wine turns into vinegar by a fermentation process. http://en.wikipedia.org/wiki/Vinegar Posted by Keebler (Member # 12673) on :
- For cooking: The alcohol has mostly turned to vinegar and any remaining cooks off but remember this has a very high sugar and sulfite content. Try a little bit and see how you feel. As it would be with complex foods, the sugar issue would be balanced but sulfites can cause allergic reactions for some.
I tend to sweat with any vinegars (and I do not have candida) but sometimes like a bit of this added to sauteed brussels sprouts or a portabella mushroom. Let the olive oil, onions, garlic, etc, carry the weight during cooking and add at the last 2 minute mark so a little bit won't get lost.
If you feel odd afterward, the sulfites may be too much. -
Posted by wgshuckers (Member # 27869) on :
I've always sweated like crazy when I eat anything with vinegar in it. Even pre-lyme. Especially my head and face. It almost seems like I'm alergic to it. I can feel sweat forming on my head right now just THINKING about it.
Posted by Keebler (Member # 12673) on :
- wgshuckers,
The sweating from vinegar could be a histamine reaction. It took me years to make that connection. You might search that term and see if it strike a chord.
Sweating is not the only part of that, it usually also makes me feel ill as if I'd been slipped some strange knock-out drug.
All mustards do that to me, when I used to eat ketchup (before becoming aware of its sugar content), some pestos and fancy caper or olive tapenade - or even olives in vinegar.
For salad dressings, you might do best with lemon or lime juice as the "tart" agent.
For me, I do think lyme tipped the boat (or sunk it) but it may also be a separate thing going on. I just mostly avoid all vinegars unless I can carefully control the formula.
I can live without vinegar, of course, but for histamine regulation in general, the herb STINGING NETTLE has been very helpful for me. QUERCETIN, TOO.
For anyone with seizures who has a histamine reaction to vinegar, it could also be that it's high in glutamic acid and that lowers a seizure threshold (another reason I'm so very careful).
Too much glutamic acid can also trigger anxiety and excitatory reactions in the brain. MAGNESIUM can help to calm that down. -
Posted by lymeboy (Member # 24769) on :
no vinegar? for everyone?
Posted by GiGi (Member # 259) on :