posted
I have read through the Dr. B guidelines which say no flour. I have also noticed quite a lot of people with Lyme go gluten free and I am just wondering why and what benefits this would have?
Posts: 15 | From Charlotte, NC | Registered: Aug 2010
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posted
For me, I feel less inflamed. Try dairy and nightshade vegetables too. Seems to me they all mesh with "leaky gut syndrome."
Posts: 252 | From NJ USA | Registered: Mar 2004
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- If the gut lining is eaten away, all sorts of problems happen. For many, gluten compromises the stomach lining.
Even for those without genetic celiac, infection can cause problems with gluten.
It's a subject that can fill books. Gluten can also affect brain function. For me, a trace can trigger seizures even 3 days later. I found out out a few times when eating others' cooking and trusting their memories about ingredients.
Going gluten free can help relieve inflammation, pain, brain fog, depression, anxiety and even suicidal feelings. Really.
Lyme treatment needs all the help it can get. Avoiding gluten is a small matter when looking at anything to help treat such a life-threatening infection. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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quote:Originally posted by Keebler: [QB] - If the gut lining is eaten away, all sorts of problems happen. For many, gluten compromises the stomach lining.
Specifically the lining of the SMALL INTESTINE, where all the digestion 'really' takes place.
-------------------- --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
- Another important factor is to avoid processed foods and all artificial ingredients such as preservatives fillers, fake flavors and dyes.
Some gluten free foods are loaded with sugars, etc. Simple sugars are not a good idea, ever - for anyone.
So, it's really best to eat close to the earth, so to speak. Complete carbohydrates from legumes & vegetables, a few low sugar fruits like berries and tart apples and tart plums . . . good whole protein and healthful fats (never hydrogenated or fried, old oils).
VEGETABLES should take up 1/2 of your plate at each meal (even breakfast). In moderation, whole complex grains can come from:
Quinoa - and Red Quinoa
Black, Red, and Brown Rice in moderation. Wild Rice, too. (Wild Rice is a grass.)
Buckwheat Groats (raw, buckwheat is really a legume)
Avoid: wheat; spelt, barley, rye, and cousins to wheat.
Teff and Kamut? one is gluten, one is not. I forget. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
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posted
- Here are some good cookbooks & sites - adaptations can be easily made with these. You might consider growing kitchen herbs so you have fresh rosemary, basil, fennel, etc. at your fingertips.
Saut� onions with vegetables and you won't crave simple carbs.
CHRISTINA COOKS - Natural health advocate/ chef, Christina Pirello offers her comprehensive guide to living the well life.
Vegan, with a Mediterranean flair. Organic.
She was dx with terminal leukemia in her mid-twenties. Doctors said there was nothing more they could do. Among other things, she learned about complementary medicine and she learned how to cook whole foods. She recovered her health and is now a chef and professor of culinary arts.
She has program on the PBS network "Create" a couple times week. Check your PBS schedule.
To adapt: in the rare dishes where she uses wheat flour, it can just be left out for a fruit medley, etc. Brown Rice Pasta can be substituted (Tinkyada or Trader Joe's). Quinoa and the dark rices can also be used.
But she focuses mostly on very filling vegetable dishes and garden herbs.
Regarding her use of brown rice syrup, just leave it out and add a touch of stevia at the end.
From Nina Simonds, the best-selling authority on Asian cooking, comes a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers you not only taste superb but also have specific healing . . . .
. . . With an emphasis on the health-giving properties of herbs and spices, this book gives the latest scientific research as well as references to their tonic properties according to Traditional Chinese Medicine and Ayurveda, the traditional Indian philosophy of medicine. . . .
THE CURE IS IN THE KITCHEN, by Sherry A. Rogers M.D., is the first book to ever spell out in detail what all those people ate day to day who cleared their incurable diseases . . .
FROM CURRIES TO KEBABS - RECIPES FROM THE INDIAN SPICE TRAIL - by: Jaffrey, Madhur
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Also look for MOOSEWOOD Cookbooks and THE ENCHANTED BROCCOLI FOREST
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MEDITERRANEAN DIET (minus the wheat and the wine) is also good. It's many vegetable based, with delicious herbs in the meat dishes. Quinoa, dark rices - and unsweetened pomegranate juice can be substituted.
Look up Black Forbidden Chinese Rice & the Red Bhutanese Rice. The nutritional content is excellent and these will help fill and fortify you, even in moderation, along with lots of vegetables.
Red Quinoa Recipes -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
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posted
- dsiebenh mentioned "leaky gut syndrome"
You might want to search that term. Some of the best information comes from the "CFIDS Association" website. A cross search will get you there.
The ProHealth website's library is also a good place to look and maybe also www.vrp.com - looks for articles in their library. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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WildCondor
Unregistered
posted
You can try going gluten free and see if you feel any different. Wheat and flours tend to promote inflammation that is why it is usually avoided.
If you are ok on it then there is no tneed to stop eating gluten just make sure you dont eat garbage like donuts, and white flour when on Lyme treatment (for yeast reasons) L-glutamine is great for leaky gut.
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