posted
I would love to know too. I want to eat bread.
-------------------- Severe neurological problems. Probably sick for years. Became chronically sick in Aug 2007. Undiagnosed for another 15 months. Started treatment for lyme and bart Sept. 2008. Improving, but very slowly. Posts: 515 | From washington dc | Registered: Aug 2008
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posted
Do you remember what the name of the product and/or type of bread? There are certain yeast-free breads that are recommended for those of us on abx.
We can't and shouldn't avoid all carbs (there are carbs in vegetables!), so I think being yeast and sugar-free is enough.
The big question is how does it taste? The yeast-free breads I've seen in Whole Foods look too unappetizing to try.
Posts: 408 | From California | Registered: Apr 2008
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TerryK
Frequent Contributor (5K+ posts)
Member # 8552
posted
As long as you aren't allergic to the grain that is used to make the bread and can tolerate the carbs then I say go for it.
Carbs are converted to sugar so you will probably want to use in moderation.
Terry
Posts: 6286 | From Oregon | Registered: Jan 2006
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posted
Panella bread? Made out of flour, water and I think salt? If so, they sell it in regualar grocery stores, at least around where I live. It goes bad pretty quick as there are no preservatives, but I found it quite tasty.
I was able to eat it when I was on a 100% fat free diet waiting to have my gall bladder taken out. (if I ate any fat at all, it was like labor pains, without the epidural!) With some jely on it, it was a special treat.
I don't know how well it works for the lyme diet, I'll defer to those that are more nutritionally knowledgeable than I.
For me, avoiding sugar AND carbs didn't help. I still can't take abx. My hubby and son have been much much more tolerant of abx than I, and are able to eat small amounts of sugars and carbs, as long as they take their probiotics.
bast of luck, kp
Posts: 394 | From tinton falls nj | Registered: Jul 2007
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made at David's Bread Inc. Brooklyn NY 1-718-996-0925
Any advice ???
Any Suggestions ???
Posts: 570 | From philadelphia, pa | Registered: Dec 2008
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richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
I don't agree that carbs in general are the problem and neither does my LLMD who worked under Dr. B from N.Y. and has gotten hundreds well. She only said to avoid sugar and refined foods. I eat plenty of carbs, I am not much of a meat eater so carbs are most of my diet and I am on three abx. Just stick to intact carbs or grains and you'll be fine!
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
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If just thinking of yeast-free for candida purposes, it may help. 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.
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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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[ 16. January 2009, 08:47 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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sammy
Frequent Contributor (5K+ posts)
Member # 13952
posted
My LLMD specifically told me to eat Ezekiel bread. He also told me NOT to avoid carbs but to stick with whole grains when possible. And stay away from refined foods, added sugars, yeast, and fermented things.
Posts: 5237 | From here | Registered: Nov 2007
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quote:Originally posted by lymestop: [QB] I eat Spelt Bread ..... .no wheat etc etc
I believe it contains gluten, however, for those who are sensitive.
"Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet."
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
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posted
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Tutu - thanks for the reminder about Spelt containing gluten. Yes, it contains about the same about as wheat.
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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). It is very good for a gluten-free bread but is different.
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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