Kudzuslipper
Frequent Contributor (1K+ posts)
Member # 31915
posted
do you eat sushi? or do you stay clear for fear of parasites? (the list of things to avoid is getting so long)
Posts: 1728 | From USA | Registered: May 2011
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posted
I wouldn't touch it with a 10-ft pole! The parasite thing freaks me out!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96223 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Don't touch raw fish. Even some of the seared salmon in top restaurants is so raw as to pose a risk of parasites.
Tuna (and some other fish) also has high mercury so that's a consideration even when cooked.
Fish should be cooked to a moist "flakiness" - but I'm not sure about locks (smoked salmon) and if the curing process kills parasites.
Many places that serve sushi don't prepare it properly (or clean up or present foods properly). So, even if you go just to a Sushi place for the atmosphere and only 100% vegetable choices, be sure it's in a place that is exquisitely up to code for a sushi place.
I recently bought some cod, brought it home to cook and there was a 2" worm right there. When I called the store, they said it is very common with cod and bottom eating fish and that cooking would kill the worms in it. Even with the visitor washed down the sink and the fish cooked, I could not face it.
I stick with wild salmon, cooked just to the point of perfection (in my culinary dreams; I tend to miss that magic moment to pull it off the heat). -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- You can make your own sushi, with veggies and a little BROWN "glutinous" or "sticky" rice (does not contain gluten but it as it's not white, better for you in moderation).
QUINOA and BLACK rice are both better and also work reasonably well and taste better to me in a vegetable roll when you find the right consistency (use more water or broth when cooking it - and use the second day and roll when cold).
I don't even cut it into fancy medallions. Just a "nori roll up" works just fine for any meal or a small snack.
Avocado slices add a wonderful texture that helps hold ingredients together. It's the best way I've found to get fat into it, too.
Find gluten free organic tamari.
One caution for anyone with hyperactivity, CNS irritation or anxiety: seaweeds have a natural MSG that can be bit "excitatory" to the nerve cells. Don't overdo it.
Rice "paper" wraps (is that what they are called?) can be used instead of Nori, too, if the ingredients are all clean.
Baby Bok Choy leaves are even a better wrap solution.
You remark that the list of foods we must AVOID is so long. I used to think so, too. And, compared to the average American, we are in a different world - a better world (regarding food).
However, the list of foods we can ENJOY is a much longer list (once you get out of the grocer's center aisles and onto the farms, so to speak).
And, truly, not just whether foods contain gluten, MSG or aspartame (by any name) . . . I can make better food myself than in most restaurants without all the toxic additives.
Once I opened my eyes to the hundreds of colorful choices of produce, garden herbs and spices that we DO have, it's like Christmas everyday in the kitchen.
Protein and even fat choices are also much wider than I would have imagined. Who knew about the dozens of ways to prepare a lamb stew, or even that quinoa cozies up very micely with hazelnut oil and saut�ed fennel, leeks and chard?
And I don't have to rent or buy the farm land, prepare it, plant it, tend it, water it, harvest it, market it or pay staff and purchase equipment. A bonus, many times over.
So, a shout out to all those who bring food to my cells to grow stronger (and to my taste buds). I could not do the work they do and I just hope they are fairly compensated (most often, that is not the case).
I'm also glad that I don't have to risk my life by having to go out each day and collect firewood to cook in a war zone. Or walk miles for water.
I'm not trying to preach here yet I'm sure it sounds like that. Oh, every day, pain the fatigue have me sad about how hard it is to even hold a knife.
But, once I learned how to cook a lot of veggies in huge chunks (or whole) and THEN cut, my choices expanded. [Just remember to puncture the squash before baking it.]
Mostly, and probably because I'm home bound, I have an intense appreciation for the earth and all things that grow - things that I can eat.
I'm glad to be free of all foods that advertise and most that are "packaged" or even "branded" - it's very freeing, actually.
The PBS cooking shows have been a gift to me, especially "Christina Cooks" (vegan, Mediterranean style), among others.
And I don't have the attention span to follow a recipe (perhaps I never will) or measure but once you know what herbs & spices to use, it all works out (unless one bakes; that requires exactness).
I have a totally different relationship to food than I did before lyme. Being a "selective eater" has many benefits. So, I like to share that passion. -
[ 12-01-2011, 01:44 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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glm1111
Frequent Contributor (5K+ posts)
Member # 16556
posted
Totally agree with TuTu and keebler about not eating raw fish EVER!! You can enjoy vegetable sushi, or anything cooked.
The addition of wasabi and ginger are also enjoyable additives and good for digestion and unwanted critters.
Good idea also to take digestive enzymes with food and possibly HCL with pepsin. Super Digestawy by Soloray is also antiparasitic and has added pancreatin and ox bile. You can enjoy suhi when done sensibly.
Gael
-------------------- PARASITES/WORMS ARE NOW RECOGNIZED AS THE NUMBER 1 CO-INFECTION IN LYME DISEASE BY ILADS* Posts: 6418 | From philadelphia pa | Registered: Jul 2008
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posted
I miss sushi. I had a terrible parasite problem and haven't touched it since.
I also get my steaks cooked a little more than I used to ....
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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randibear
Honored Contributor (10K+ posts)
Member # 11290
posted
sushi? no way. husband eats it but not me.
love salmon tho. but i fix it at home. grill it done. the restaurants serve it too raw.
i get steaks done medium done, you know just barely pink in the middle.
-------------------- do not look back when the only course is forward Posts: 12262 | From texas | Registered: Mar 2007
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jackie51
Frequent Contributor (1K+ posts)
Member # 14233
posted
I eat it on occasion. I'm a very slow learner though and must pay for my mistakes over and over.
Be sure, if you do eat sushi, to eat plenty of the wasabi and the ginger. It's not just there for decoration. ;-)
Posts: 1374 | From Crazy Town | Registered: Dec 2007
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Kudzuslipper
Frequent Contributor (1K+ posts)
Member # 31915
posted
Wow. Great point Jacki. I love wasabi and ginger. And it must kill things too. Never thought of that.
Posts: 1728 | From USA | Registered: May 2011
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- I would not count on Wasabi, nor ginger as an insurance policy against parasites. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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bcb1200
Frequent Contributor (1K+ posts)
Member # 25745
posted
I eat it. I think folks are way too cautious when it comes to this stuff.
The Japanese folks are the healtiest population on the planet. They live the longest and scientists believe it is due to their diet.
Live life for god's sake.
-------------------- Bite date ? 2/10 symptoms began 5/10 dx'd, after 3 months numerous test and doctors
IgM Igenex +/CDC + + 23/25, 30, 31, 34, 41, 83/93
Currently on:
Currently at around 95% +/- most days. Posts: 3134 | From Massachusetts | Registered: May 2010
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- But we are not getting the same food handlers - or fish - as in Japan - or the overall beneficial diet. (this comment is separate from the power plant accident.)
Very few of the sushi places are tip-top. For those who want to eat it, it's vital to research the sources. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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