posted
When I search the discussions, I get too much. Is there a link or two that specifies the diet necessary for lyme and babesis patients?
Are there any particular books you would recommend on the subjects?
I'd appreciate any and all information from all of you who have gone before me! I'm a newbie at this disease battle!
Posts: 123 | From Pawleys Island SC | Registered: Mar 2013
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
You can stop here if you like but as you say you will appreciate "any or all" detail, I've tried to be complete - to save you time in the long run by covering as many bases as I can think of that took me years to discover.
So, if you choose to continue, take it slow -- or just save for later reference.
Basically, enjoy - yes - ENJOY a MEDITERRANEAN DIET (minus the wheat and the wine).
There are variations to a "Candida Diet" intended to help prevent or heal from a system yeast infection (Candida) that can result from antibiotic use. Probiotics also important.
Some of the candida diets suggest avoiding all grains but some folks find they need the more sustained action of non-gluten grains or seeds. Quinoa and Wild Rice are two good ones.
Do compare some of the candida food plans, though, so you have a frame of reference.
One rule: NO REFINED, OR SIMPLE SUGARS (including flour of any kind)
STEVIA is a good plant based sweetener but be sure it's pure. Some brands are not.
Still, VEGGIES are to take top billing at every meal and snack.
THE REQUIREMENTS OF PROTEIN & AMINO ACID DURING ACUTE & CHRONIC INFECTIONS
Indian J Med Res 124, August 2006, pp 129-148
- by Anura V. Kurpad
Fifteen pages of text.
Excerpt from abstract on page one:
. . . In general, the amount of extra protein that would appear to be needed -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- A lot is here, I know, this is what I've grown into . . . some of the basics. And mostly just my opinion, of course.
There is no way to take all this in at once. It's meant as a body of work - I try to make sure most of the bases are covered in reference sort of posts - save in your own "study" file.
You don't need to adopt all this at once so just focus on enjoying whole foods in their most natural form, not processed. Keep it simple.
A body needs: Water; Protein; Carbohydrates; Fat; Salt (SEA Salt)
Search: Pawleys Island SC, Organic food stores
Farmers Markets, Farmer Co-ops, etc.
Get to know the produce manager at your local markets that carry organic foods.
PRODUCE: Organic is so very important for so many reasons. Try all kinds of veggies.
Fruits: be careful if taking antibiotics and candida is an issue. Some can "do" dark berries or cherries which are low in sugar and have a good glycemic index. Still, best after a meal or with nuts or veggies and bit of a good fat if a snack.
FISH: WILD, not farmed
Wild Planet Sardines is a good clean source. Sardines are very good for breakfast to help the brain.
MEATS: From grass fed, free range animals.
While more expensive, this is so very important. As budget hits us all, just eat less meat but from the best sources.
EGGS: cage-free is not good enough as there can still be thousands of hens crammed in a barn. Free range, organic fed really matters, too.
VEGETARIAN entrees are important in every diet, too, even if not vegetarian.
LEGUMES, NUTS, etc. get to know them all.
SPICES, GARDEN HERBS can make the day.
OILS: only good fresh oils and also get to know them all and their specific uses.
NON-GLUTEN "GRAINS" that are not actually always grains but seeds and grasses. Still, in small amounts IF you do well with them:
Amaranth
Buckwheat (whole groats or coarsely ground)
Millet
Quinoa (regular, red or black)
Rice (Never white, rather: WILD, BLACK; RED, or some brown in smaller amounts).
Teff
AVOID GLUTEN in Barley (and Barley Malt), Kamut, Rye, Wheat, Spelt, Farro. And often Oats are contaminated with wheat unless specifically process in a certified facility (such as Bob's Red Mill).
Once in a while, in moderation these processed gluten-free items can work if candid is not a huge issue:
Tinkyada Gluten Free Pasta - Penne works very well -- with LOTS of VEGGIES, etc.
Mary's Gone Crackers (their crackers, not cookies) are whole grain, organic and gluten-free.
AVOID PLASTIC regarding your food or water - and never cook or warm anything in plastic. Best to avoid microwave ovens, anyway but if you do use once in a while, use glass or ceramic dishes, never plastic even if labeled "microwave safe" it is not, really.
LEAD-FREE & CADMIUM-FREE dishes and drinkware. FIESTAWARE (Homer Laughlin) is one. Some Pfaltzgraff are.
Recycle glass bottles for your water on the go - - find a silicone carry case to protect it. Some glass water bottles come with such a feature.
CHANTAL mugs, another. There are a few mug brands that met this requirement but do be sure.
AVOID ALUMINUM
AVOID NON-STICK pans if at all possible. If used, only if the surface is intact and only if you first open a window before heating the pan.
IMO, I'm not sure the new non-stick is really safe. It's nearly impossible to find out exactly what this is for most of these newer generation pans - as most say "ceramic" but that's not the whole story. I've done a lot of research on this topic and full disclosure is far from the case.
They may not emit certain toxins but we don't know what else might be in the picture.
Still, if these are used, open your windows before heating up pan and do not use if the surface becomes scratched.
Alternative: CHANTAL's line of porcelain enamel-on-steel cookware. At their main site, new line is much more expensive. There are always some items on eBay for their older line which is ligher weight. I've had these for many years and they are very good.
Not all "enamel" cookware really is the pure defintion of that. Chantal is. MONETA enamel cookware, SAN IGNACIO older pans are. These can be found at eBay, too.
Check out grandparents' attics. In the 70's many grocery stores carried perfectly fine enamel cookware where you could buy a pan a week. Most of these were made in Italy and they can still be found on eBay or ETSY.com
Some are not as heavy as Chantal but still, can be quite fine with care of use.
Le Creuset is good, too, most are heavy iron with porcelain enamel coating - these may be too much for summer time as they hold heat a long time. They have an enamel-on-steel stock pot, too.
LODGE cast iron and enamal coated cast iron good, too but heavier than Le Creuset - but MUCH more affordable.
I have tried other brands of enemal coated cast iron and been disappointed. Some lines still for sale have had recalls. Check for recalls before buying any enamel pan. If there are any chips at all, not a good sign inside the pan. Chipped enamel can CUT. Not a good thing in food.
STAINLESS STEEL cookware (18/10) can be okay but the nickel content can be an issue for some people. And some steel used is not from the best supply. Generally, though, the shiny mirror polished finish is best for this type, though.
Storing cold raw veggies in fridge, try to find BPA-free containers with tight seals that will "burp" closed and keep their seal.
SILICONE FOR COOKING OR STEAMING?
I would not do this. There are some additives that can break down in many brands of silicone cookware that should not be there. I lost my research notes on this when my Mac died last year but I would never use silicone other than as a pot holder.
WOODEN UTENSILS or STAINLESS STEEL are best. -
[ 05-20-2013, 06:51 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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I've never heard of a diet for babesia, but anyone on long term abx needs to watch their sugar intake. No white foods, no artificial sugars, etc.
Eat meat and proteins along with tons of vegetables.
Do you want this in Medical??
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Crawgir1,
As you also said you would "appreciate any and all information from all" - as I tried to explain above - I built my replies in pyramid style for stopping at any point - and saving for reference. Not intended to overwhelm, rather inform.
One step at a time. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Thanks all! I just spoke with my LLMD about the IGenX test results; I already knew they would be positive all over the spectrum.
I don't have copies yet, but definitely have Babesia Microti, the Duncani test is not finalized yet, and +'s all over what she called "quirky" areas of both the Western Blots; one being 31 which she said was "specific". I want to read up before our phone consult Wednesday as best I can so I can ask intelligent questions.
When I asked about books, she recommended "Cure Unknown" and "10 Top Lyme Disease Treatments" for now as well as MTHFR.net and PubMed. I've got a lot of homework to do!
I'm glad to be diagnosed finally, after almost 12 years!
Posts: 123 | From Pawleys Island SC | Registered: Mar 2013
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