I tried per my doctor's orders to get rid of all three, but it was just too much of a change for me. But when he was talking to me he made it sound like the gluten is the worst.
Input please?
Posted by James1979 (Member # 31926) on :
Personally, I would think that sugar is the worst. I'm surprised you haven't given that up yet. In the same category as "sugars" I would also include white flours and white grains, like white rice and white spaghetti.
Then after that I would say gluten is the next most-harmful. Then dairy.
67% of Lyme patients notice significant improvements after going gluten-free. But I'm guessing that most of them were already sugar-free to begin with.
Good luck. Take it slow. If you are having trouble, then don't try to eliminate everything at once. Just keep constantly cutting down, and one day it'll be easier for you. Hold back from "cheating" as much as you can.
Posted by phyl6648 (Member # 28522) on :
Just talked with my LLMD last week. I was told Gluten was the worst. I was on a gluten/ dairy/ sugar free diet but this time she said Gluten and dairy.
Not sure why but I do better off sugar and carbs.
I am beginning to think I know more what to do with my body than the doctors. Seems nothing works for long.
Posted by Lymetoo (Member # 743) on :
quote:Originally posted by phyl6648:
Not sure why but I do better off sugar and carbs.
- Because they grow yeast and yeast can make you very ill. Sugar and carbs also feed the spirochetes.
Going off gluten cut my pain level by 90%.
Dairy also feeds yeast. Don't underestimate its (yeast's) damage to the body.
Posted by momintexas (Member # 23391) on :
Going gluten free made a HUGE difference for us. 4 years later I am now dairy free too and it has helped as well.
Radical diet changes can seem very hard at first, so I would suggest doing one thing at a time. Gluten free is becoming more and more mainstream.
Lots of restaurants now serve gluten free foods and pretty much everything can be altered to be made gluten free.
The trick is to find a good brand. It's best though if you can home cook your meals and you can alter your favorite recipes to be gluten free.
A lot of gluten free cookies and snacks have a lot of carbs and sugars so be aware of that.
Once you get the hang of it, it's not bad and it really will help with inflammation.
Posted by sbh93 (Member # 30429) on :
I had food allergy/intolerance testing done which isn't so hot but it did confirm for me (nice to have on paper) avoidance of gluten, dairy, eggs, and (oddly) asparagus.
For me it has definitely helped but it's been no miracle. I still have slow digestion and so have to have very small meals. Too much sugar or fat in any form is a problem.
Though meat was not contradicted by my doctor or testing, I had to cut it out because it flares my IBS symptoms, except for a few small bites of chicken or turkey.
I start each day with a green smoothie and it seems to help me start it out right.
Posted by jenniferk32 (Member # 30718) on :
sbh93- Oh my gosh, what the heck do you eat? It seems like there's little left that you can eat! You must weigh about 90 pounds....sorry hon.
Posted by BethHurts (Member # 32708) on :
I know jenniferk32! I don't know what I would be able to eat and that is what freaks me out the most. I don't have much of an appetite anyway these days. I can't imagine limiting my diet so much...even though I KNOW it would be much better for me.
Posted by jer69 (Member # 34046) on :
I've been Gluten free for 3 years now. And I gotta say it has only helped a bit. But rather bizarrely now if I merely eat a small portion of something with gluten I'm bedridden for a day or 2. I've now gone from allergic to Gluten to deathly allergic- some kind of progress huh! j
Posted by sbh93 (Member # 30429) on :
It's actually opened my eyes to foods I hadn't eaten before. I am a master soup maker now. I cook with all different kinds of beans. I make a rockin' black bean salsa and a garlic with parsley hummus. I love split peas with garlic and sea salt. I make a pureed white bean soup with carrots and sauteed onions in coconut oil that is rich and tasty.
I make my own crackers with safe flours and seasonings. I eat a lot of veggies and fruits and tortilla chips. I eat gluten-free pasta with safe sauce. For special occasions I bake with safe flours and egg replacers or make a rice pudding with coconut milk and brown rice.
I try to prepare most of my next week's food on Saturdays, but that is also often a very bad day for me as I pulse a med on weekends, so my dear hubby will purchase or prepare foods for me.
Some of what I eat would not be recommended for those battling yeast issues. I monitor that in myself but am on nystatin and heavy probiotics.
I am a healthy weight now, right at the recommendation for my height, though I wasn't before I started treating. I had lost too much because I was afraid to eat for awhile. I was put on a medical food supplement while I learned how to eat to make my body happy.
After six months, I no longer crave junk. Peanut butter used to be my staple protein but I don't even like it anymore; I think my body's rejecting the fat and sugar content. I do not feel deprived.
Don't be sad for me; be happy for me that my absolute worst symptom set when starting treatment (everything GI) is mostly under control. It seems to flare when I change a med or forget my priobiotics but it's nowhere near the intensity it was early this year.
Best wishes, sbh
Posted by MannaMe (Member # 33330) on :
My I have your cracker recipes, please?
I'd like to try (again) to make good gluten free crackers.
Thank you! -MannaMe
Posted by sbh93 (Member # 30429) on :
Well, first my disclaimer; they ain't like eating Ritz or Club crackers.
Basic recipe to experiment with:
1 cup gluten-free flour 1 tbsp. oil 1 tsp. salt 1 tsp. seasoning of choice 3 tbsp. water
Combine the flour, oil, seasoning, and salt in a mixer or food processor. Slowly add the water while mixing until the dough forms a ball. You may need more water. Cover a baking sheet with parchment paper. Sprinkle 1/4 cup of flour over the sheet. Roll out the dough to about 1/8 inch thickness, getting it as even as possible all around. Bake at 350 degrees for 10-15 minutes or until golden brown. I let it cool on the baking sheet for a good half hour before breaking into pieces.
My preferred version:
1/2 cup corn flour 1/2 cup Bob's gluten-free all purpose flour 2 tbsp. coconut oil (I use more to give it a richer flavor) 2 tsp. salt 1 tsp. chili powder 1/2 tsp. garlic powder enough water to make it form a ball a ton of cornmeal for rolling out
Posted by Lassie27 (Member # 31083) on :
My doc doesnt really push the diet thing...just low sugar/low carb/no fake sugar.. I also took a food allergy test and I have no allergies. Should I be avoiding all of these things anyway?? Is it important for everyone? How do you figure out what to eat? Are there any guides or books ?
Posted by sbh93 (Member # 30429) on :
You could try an elimination diet (lots of info online) if you wish. A lot of people eliminate the gluten and dairy because it is thought to aggravate inflammation in the body, exacerbating lyme symptoms.
You could try it and see if it helps you. You would need to give it at least a month to see if it makes a difference in how you feel. Be sure you are taking probiotics. Sometimes I wonder whether had I been on probiotics if I would have developed those sensitivities in the first place.
Posted by bridge (Member # 30896) on :
My doctor told me to go sugar-free, that was most important. She didn't comment on dairy, except giving up ice cream (b/c of the sugar)
I'm trying my best to not have that much sugar, but after being more aware of labels, it seems sugar is in almost everything.
I love yogurt, plus I try to eat it b/c of the probiotics, but they are all so sugary. The lowest I can find is Light and Fit 45-calorie has 2 g of sugar, but it is too small for a meal.
Anyone have more insight on "sugar-free" or any good lists of good sugar-free foods?
Thanks!
Posted by sutherngrl (Member # 16270) on :
You have to watch those sugar free foods. Many of them have aspartame in them.
Posted by bridge (Member # 30896) on :
Thanks sutherngrl!
I think the Light and Fit might I'll have to check..
Most with the lowest sugar amt do..
Does aspartame make Lyme worse?
Posted by RubyJ (Member # 28711) on :
Aspartame (Equal, NutriSweet) is evil, evil stuff!! It is the worst of the artificial sweetners! It's a neurotoxin and not good for anyone, especially those with Lyme. Always read the label of any sugar-free or diet product.
The best thing to do is stay with natural food whenever possible.
For yogurt, get the PLAIN yogurt and add to it. Stevia is a natural sweetner. I'm allergic to stevia and use liquid Splenda sometimes. Unsweetened coconut or nuts are great added to yogurt.
Posted by RubyJ (Member # 28711) on :
Also be careful of maltitol. It is a sugar alcohol that is in many sugar-free processed foods, especially those with chocolate.
Many people get severe gastric upset with maltitol. You don't want to spend two days in the bathroom just to have a few sugar-free candies.
Your doctor didn't mention going gluten-free??
Posted by bridge (Member # 30896) on :
Thanks for all the info Ruby!
Good to know that splenda is safer b/c I see alot of products with that too, and I was wondering.
And no, she didn't mention gluten-free. I actually have done it on my own in the past, and it didn't help with anything at all, except make me lose a ton of weight which was not good.
Posted by Lymetoo (Member # 743) on :
Best to leave out any sweetener except stevia. I have found yogurt to be counter-productive. Too much sugar.
![[Smile]](smile.gif)
I cook with all different kinds of beans. I make a rockin' black bean salsa and a garlic with parsley hummus. I love split peas with garlic and sea salt. I make a pureed white bean soup with carrots and sauteed onions in coconut oil that is rich and tasty.![[Wink]](wink.gif)
![[dizzy]](graemlins/dizzy.gif)