posted
So I just finished week one of the Lyme Inflammation diet and was very excited to move onto week two.
However, after reviewing the meager additions to my diet that I am allowed this week, I am desperately seeking some very creative ways to make vegetables, fish and a few fruits alot more appealing!
Has anyone else followed this diet that Dr. Singleton lays out in his book? Or another diet that might be similar.
Very grumpy without my Pepsi and chocolate...
Also very anxious about being without abx till 9/1. Anything I can do besides the diet to help keep the Bb from taking over again till I get to the LLMD?
Aimee
Posts: 239 | From Virginia | Registered: Jun 2009
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richedie
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Did it work for you?????
There are some contradictions in the diet!!! He says eggs are OK, he states egg whites. The next page he talks about the benefit of egg yolks. Which is it?
Then he says do not fry eggs! Frying of any food contributes to inflamation. The next page he says you can have an omelet for breakfast. Huh? How do you make a non-fried omelet?
-------------------- 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
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- Artificial sweeteners? - NEVER artificial sweeteners - most LLMDs say they are not allowed. Aspartame (nutrasweet/Equal) is very toxic to to the brain. Splenda does not look good, either.
However, STEVIA (from a plant source) is acceptable and it just takes a little dash with cocoa powder and a glass of almond milk or whatever kind of milk one drinks.
Just after a balanced meal you might try just one ounce of 85% dark chocolate. It has very little sugar but lots of good cocoa. The high number is important. -
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massman
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Got that right Keebler ! Those fake sweetners stress the beejeepeers out of the liver.
And it is your most important organ. For suuuure.
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Keebler
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THE REQUIREMENTS OF PROTEIN & AMINO ACID DURING ACUTE & CHRONIC INFECTION . . .
Anura V. Kurpad - Institute of Population Health & Clinical Research, Bangalore, India 129. Indian J Med Res 124, August 2006, pp 129-148.
Excerpt:
" . . . In general, the amount of EXTRA protein that would appear to be needed is of the order of 20-25 per cent of the recommended intake, for most infections. . . ."
- Full article at link (or google the title if it does not go through). -
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Keebler
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- Now back to the original question: creative ways to make vegetables, fish and a few fruits alot more appealing! --
Herbs and spices! Look to cultures from around the globe (especially the Mediterranean areas and India) - and in gardens from your own area.
Rosemary is the number one favorite in my book (great on meats or on nearly any fish). Thyme, too. Thyme goes into everything.
Eggs: I cook in coconut oil, with minced onions and garlic - first toasted - before adding the eggs.
You can put saffron on eggs or nearly any grain and veggie. Trader Joe's has the best price.
For lentils: Curry w/ coconut oil . . . or season with mint & fennel . . . (I just break open a good quality mint tea bag but adding fresh mint just before serving is best)
Black Beans: Turmeric and Cumin . . . a dash of Jambalaya (to taste) . . .
If you eat Tofu: cut into chunks, add nutritional yeast, garlic and onion powder, sea salt, a dash of Jambalaya and olive oil.
If you eat yogurt: add lots of dill weed and a dash of stevia, a drop of lemon juice and a little sea salt and you have a great dressing or dip.
Yogurt also makes a nice sauce for poultry or seafood. If you add Tandori, it makes a great Chicken Tandori.
Steamed spinach: add nutmeg . . . a dash of walnut or other nut oil and sea salt.
Squash: of course, cinnamon and clove. Coconut oil.
Tart Apples: cinnamon on a cut apple slices . . . You can steam an apple or bake it with a dash of lemon or orange juice. Just a touch of cardamom or clove - or nutmeg - will make it special.
Dark berries: warm or bake and add a dash of stevia a few drops of lemon. You can add almond milk, perhaps.
=========
Teas: Green Chai tea . . . White tea with pomegranate (from Trader Joe's- tea bags) . . . and many more.
In glass jars from Trader Joe's: Pomegranate Juice. Add a touch of stevia and cut with water. Add a slice of orange and it's a party! --
You can find gluten-free pasta at Trader Joe's (brown rice PENNE) or in many natural foods stores.
Good Books through Amazon - or maybe from your library.
Since it's vital to be gluten-free, so just rework recipes that contain wheat, barley or rye:
The Cure is in the Kitchen;
A Spoonful of Ginger;
The Enchanted Broccoli Forest
Any MOOSEWOOD Cookbook
Cooking the Whole Foods Way (by Christina Pirello)
and any book on the Mediterranean diet
With apologies for sending you to books that may use wheat in some recipes but I've not seen on good gluten-free WHOLE foods book that matches the caliber of those listed above.
So many gluten-free recipes are still just sugary bombs.
Instead of bread used in some whole foods cooking, I just use the Mary's Gone Crackers instead of bread - or the tortilla by Food for Life that is gluten-free, etc. -
And there are great recipes in books above for many non-gluten whole grains. Not much meat in the book above, though.
Just remember that you can put rosemary and onions on nearly any meat or fish. Get an onion started and, instantly, you are a gourmet chef!
[ 10-25-2009, 04:59 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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richedie
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How do you all feel about the contradictions in the diet?
He says eggs are OK, he states egg whites. The next page he talks about the benefit of egg yolks. Which is it?
Then he says do not fry eggs! Frying of any food contributes to inflamation. The next page he says you can have an omelet for breakfast. Huh? How do you make a non-fried omelet?
-------------------- 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
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- Some people make an omelet without frying. Just a touch of oil in an enamel coated pan will work at just the right temperature. I like coconut oil.
Frying involves more oil.
As for the egg whites/ yolk, if you tell me what page(s), I'll take a look. Eggs are not listed in the index.
He may have meant for those who just want the whites, that is okay but that the yolks also contain good things. -
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Keebler
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- If you buy STEVIA, be sure it is pure stevia, or at least not with undesirable ingredients added. Some things added might be okay, others are not. In my view, the umbrella term "natural flavors" can be a wide mask.
Trader Joe's has a good STEVIA (nothing added) in a little container.
Sweet Leaf is also a good brand, transparent with it's safe composition.
However, TRUVIA does not equal STEVIA.
This new brand, TRUVIA is NOT pure stevia. It has other stuff added and it's not really clear on what that is. The Erythritol, (while a sugar alcohol that is low on the glycemic index) can cause stomach upset and loose bowels, too.
As for "natural ingredients" steer clear of that term. "Natural Ingredients" can contain gluten or MSG, or even aspartame, which you really want to avoid. Even if just in trace amounts, many things can fall under "natural flavors" that are not good for us and can trigger serious symptoms.
"Natural flavors" are also often added to stretch a product, cut costs and rip off the consumer.
I think products should be very clear on ingredients. This is not and it even appears to be intentionally vague and deceptive.
What are the natural flavors in Truvia natural sweetener?
Natural flavors are used to bring out the best of Truvia�'s natural sweetener, like pepper or salt or any other spice that would be used to heighten the taste of food.
--------
What is Erythritol ?
Erythritol is an all-natural, non-caloric sweetener, used as an ingredient that provides bulk for the tabletop form of Truvia� rebiana.
Bulking agents are additives that increase the bulk and contribute to the texture of a food. Erythritol has been part of the human diet for thousands of years as it is present in fruits such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese.
It is added to foods and beverages to provide sweetness, as well as to enhance taste and texture. -
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richedie
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HI Keebler,
Never heard of not frying in a pan. How so? I am not sure if our pan is coated or not. I stick to poached to be safe or none at all. Sometimes I'll have a breakfast buritto or omelet but use little to no oil...just some spray or coconut oil.
If you look early in the Lyme Diet section, where he starts to talk about Phase 1 of the diet....you will see it quickly....and most of the reading I am mentioning is in the Protein section.
-------------------- 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
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- richedie , please give me some page numbers. I am too dizzy to try to find it otherwise. thanks.
Look on your pan, what brand is it? What type . . . is it stainless steel brush or shiny? Shiner (polished) is easier for not sticking.
Enamel coating would usually be a color or black.
You can also use a cast iron pan.
Teflon and all non-stick emits fumes even on low heat but there is a new "Green Pan" on www.hsn.com by a guy chef, sort of Italian. They say that pan does not emit the fluorocarbons as teflon does.
As for spray, oils, that can get into your lungs (really not a good thing) and the oils also usually have other things added. Just coating it with a little coconut oil is best. Olive oil smokes at a lower temperature but you can use that if you are mindful.
Get the pan hot on med heat FIRST. Then add about 1/2 tsp of coconut oil, & swirl around the inner sides of the pan. After a few seconds as it heats up and ripples, it is read to add the eggs.
Enamel on Steel omelet pan -
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richedie
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The pan is a Cuisinart 12" Skillet with Helper. Not sure what that means.
On the diet. On page 203 in protein sources he states "Other than egg whites...." On the same page he then says, "do not fry eggs or fish..."
On the next page 204 he talks of the benefits of egg yolks or what they contain. This is at the top of the page. I believe that is confusing since the previous page made it sound like whites only.
Page 205 he then mentions for a possible breakfast to have an omelet with egg whites. Here we are back to the whites again and for most people an omelet means frying.
See what I mean?
-------------------- 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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posted
My guess is that he is saying you should get MORE of your protein from the whites than the yolks. It's ok to eat *some* egg yolks because that have some beneficial qualities, but they also have some inflammatory qualities. So, you should limit them. Therefore, your "primary sources of protein" are fish and egg whites. Since you do not eat an egg yolk every time you eat the white, they are only a secondary source of protein. It is somewhat confusing, but I agree with Keebler that "frying" implies using much more oil than just cooking in a small amount of olive oil. You can also bake your omelet.
Posts: 227 | From Northern CA (bitten in Illinois) | Registered: Jan 2008
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As I recall, phase one of the diet only allows egg whites.
Later on you can add egg yolks and eat whole eggs, but from what I recall when I was reading the book and doing the diet, he never did really say when that could occur.
I seem to recall there were a few other typos and curious mistakes in other areas of the book.
As far as pans go, enamel-lined cast iron, unlined cast iron, and the new eco-friendly ceramic-lined pans are all considered to be inert and not harmful to use. Stainless steel pans without a non-stick coating would be next best, I think.
There is a big difference between lightly cooking eggs quickly in a thin coating of healthy oil or a dab of butter, vs. frying eggs in a half-inch of bacon grease or half a stick of butter at high temperature.
Nutmeg
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Keebler
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- richedie,
Cuisinart is a good stainless steel. I think yours would be a shiny interior (I have that brain of smaller skillets). the "Helper" means it has a loop handle on the side opposite the long handle.
I'll look at the pages of the book a little later when my brain wakes up. Thanks for the page references. -
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richedie
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Keebler, so my pan is OK? I might try to do some baked omelets.....sort of like a keish.
-------------------- 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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massman
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I like the bacon grease AND the butter together - MMM-MMM GOOD !
And Keebler - you stated "I have that brain of smaller skillets." I was not aware that smaller skillets had different brains.
Thanks ! My continuing ed for today !
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richedie
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Keebler, the Cuisinart is still non stick though.
So, has anyone benefited from this? I already follow his phase four for life diet but I have never started from the beginning. I doubt you could determine much after one week though. I would think you would need 2-4 weeks or months. I mean if you have a sensitivity to gluten for example, it can take a month or long for your body to stop reacting so how can he say one week for phase one?
In my opinion, if you still feel horrible and nothing improves after phase one, it might be time to skip right to phase four and forget it. I mean if you don't feel good on phase one, you aren't going to feel better on two or three...
-------------------- 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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richedie
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Anyone have luck?????
-------------------- 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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richedie
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Has this worked for anyone?
-------------------- 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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