posted
Does anyone treating for Lyme eat wheat? I'm not sure if I should be avoiding this. For some reason, popular thought is that wheat/gluten is bad for the body.
I don't know how to eat anymore. If I avoid wheat, too!!!! there's not much left! I think I'll starve. Really tired of lettuce salads and soup seems out of question b/c of preservatives in broth bases. I need serious help with this Candida/Lyme diet!
Any and all suggestions greatly appreciated.
-------------------- bla Posts: 59 | From Pennsylvania | Registered: Oct 2013
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Keebler
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- Yes. Avoid gluten.
There are many other things but best to avoid all packaged foods. It's well worth it and you will enjoy food so much more, too.
Promise. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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over 50 reader reviews, a near perfect composite 5 star rating. One reader notes: "Conducive to almost all specialty diets out there! GAPS, Paleo, vegetarian, gluten free, dairy free, real food......you name it, you will find a lot on this book for you."
- also by Kimberly Harris -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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- Veggies galore, good protein (meats & eggs from grass fed, free ranging / grazing / certified humanely treated), good oils.
Just listed here alternatives to grain:
MILLET (a seed)
RAW BUCKWHEAT GROATS (a legume)
WILD RICE (a grass) . . . not sure what category other rices are in but assume grass? Still excellent are:
BLACK RICE; RED RICE (Brown less frequently);
AMARANTH
KAMUT
QUINOA, BLACK, RED or REGULAR (though some say there may be a cross reactivity so you may want to consider that at some time - IF a person is celiac.) -
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Keebler
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Celiac Alert: Quinoa Causes Gluten Cross-Reactivity in some Celiacs
-By Dr. Vikki Petersen - July 20, 2012
Excerpts:
Quinoa is a gluten-free grain. No one is arguing that point. . . .
. . . We have discussed in earlier posts the concept of gluten cross-reactivity wherein a gluten-free food such as dairy products, grains and coffee, to name a few,
actually have a protein structure similar to gluten and create ‘gluten reactions’ in sensitive individuals despite no actual gluten being ingested.
That may sound confusing but it is simply due to an overtaxed immune system (from years of gluten exposure) making an error between the actual protein gluten and a protein that resembles gluten. . . .
. . . this blog is designed to increase awareness and improve health. And it seems that there is a potential for quinoa to be quite damaging, so to ignore this research would go against my stated purpose of improving health.
Let’s look at the research and then I’ll give you my opinion on how best to proceed. . . .
. . . And the response they created was “as potent as that observed for wheat gluten”. So, while the quinoa had no actual gluten it did create an immune reaction indistinguishable from that of gluten. . . .
. . . Despite this research being done on patients with celiac disease, I wouldn’t rule out those with gluten sensitivity as potential ‘victims’ of this problem as I have seen those with gluten sensitivity have cross-reactive reactions the same as those with celiac disease. . . .
- Full article at the link above.
Reference: Zevallos, VF, et al. American Journal of Clinical Nutrition (April 2012) 10.3945/ajcn.111.030684
“Variable activation of immune response by quinoa (Chenopodium quinoa Willd.) prolamins in celiac disease" -
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Keebler
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- Basic start to hundreds of different meals:
Sauté an onion, microplane in ginger root. Let it get to near caramelization before adding in bits of garlic (or add whole cloves earlier and you can later mash up).
Add in spices / garden herbs. You can also "toast" the spices first, then add the onion, etc.
From this, you can build any meal with 2-3 Veggies, Protein and flavorful healthful oil.
You can also freeze this in glass jars (not plastic).
A grated carrot will add some sweetness, allowing it to caramelize, too.
This is a very basic SOFRITO (so FREE toe). You can leave out spices / herbs so that you can be flexible with your meal when you pull this out of the freezer.
MUSHROOMS will also work very nicely in this and freeze well. Remove the onion mixture first, then saute and caramelize the mushrooms, then mix it back in with the full concoction.
Mushrooms are fabulous in so many ways. I can't imagine day without them. But rotate the kinds. -
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Keebler
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- Bone Broth (organic source) . . . make your own and save lot of money, too.
I lost a good link on this. There is a fairly recent one.
Make it condensed and freeze in small glass jars (after it cools in fridge first) -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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- Took me years to figure out how to keep mushrooms.
In the fridge for loose veggies is the only place I use plastic bins. Tight seals for regular veggies. If buying new, get BPA-free with very tight seals. Glass bottoms for liquid foods.
No top for mushrooms. Put in straight from the market. Leave stems on until you use them (though stems are often too tough to eat, great to simmer with broths).
A full all around loose "wrap" but covering, just not tight as they need air circulation - of two layers of paper towels. NO TOP (or they will mold). Center shelf is a good place so the top layer stays closed and it not getting brushed each time the fridge is raided.
A BROWN PAPER BAG MAY ALSO WORK WELL, if substantial enough paper quality. The smaller paper bags at the store seem to get too moist unless you have just a few mushrooms. -
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