I've been on this no sugar, dairy, or gluten regimen. But I'm buying all low sugar gluten free items, but don't my gluten free rice chex get converted into sugar in my body? Don't want to be hurting myself and wasting money.
Posted by RC1 (Member # 31923) on :
Spot on In1, that's what happens. We have to think low carb too. It's rough isn't it?
Posted by In19944 (Member # 34272) on :
I am extremely hypoglycemic. How do I remedy this with no carbs? UGH Thanks
Posted by Keebler (Member # 12673) on :
- It's SIMPLE vs. COMPLEX
I do better with "Healthy WHOLE COMPLEX Carbs" -
"Low Carb" diets can be very dangerous for anyone with any kind of porphyria (and many with lyme do deal with variations of that).
With porphyria, the liver has trouble making all the enzymes needed to process proteins but also to process out waste. Carbohydrates (sugar from foods) and the bulk they provide are essential to help the liver process wastes.
Protein and fats, without carbs, cannot provide the bulk needed. Our brains, and all our cells, also need glucose from carbohydrate containing WHOLE foods.
Technically, "low carb" discounts the plant world. We NEED plants (carbohydrates) in our diet. And we need LOTS of them. Some doctors suggest 8 - 10 servings from the plant world each day, not just 5.
You can have a health "HIGH" carb diet if eating lots of vegetables and plants. But, for many "carb" is the bad word. Really, it's not a bad word or a bad thing.
"Healthy - WHOLE - Carbs" still focus mostly on whole vegetables and low sugar fruits as the majority of the carb content (and our body really does need carbs) . . .
still, (in moderation) seeds, grasses & legumes are good to help carry even the vegetables carbs longer into the day for us, for glucose stability and a sustained supply of nutrients.
(Non-Gluten)
Seeds: quinoa, millet, amaranth . . .
Grasses: Wild rice, black rice, brown rice . . .
Legumes: Lentils, black beans, other beans . . .
(missing a transition here)
But lyme can also predispose one to diabetes so we have to a very actively work to prevent that, as much as possible, with diet and gentle but consistent movement.
Refined flours are definitely higher on the glucose scale.
But some, like quinoa flour have a higher protein and fat ratio, so therefore better balance blood sugar. Black bean and lentil (or other legume) "flour" also has a better protein and fat content.
Rice chex do NOT have that kind of nutritional complexity and can spike and crash blood sugar, if eaten alone or even with any kind of milk.
They are too SIMPLE, where we need COMPLEX carbs.
Plus - what else do they put in that box? What kind of rice do they use? Any artificial ingredients added?
It is best to consume WHOLE foods, not processed. However, if in moderation, bean and grass / seed flours - or nut "flours" can be used. It's still best to eat along with WHOLE foods so they help keep even blood glucose levels.
Better than eating rice chex: Chinese Forbidden BLACK Rice. The nutritional composition is very good.
Quinoa, nutritional detail - 8 grams of protein, 4 of fat. Excellent. -
Posted by Lymetoo (Member # 743) on :
Eat tons of vegetables and you will get plenty of good carbs.
and yes, rice chex turns into sugar
Posted by nefferdun (Member # 20157) on :
Keebler is right.
I just put my black rice on the stove. It isn't just vegetables that you need. Whole grains and legumes promote good health.
My son has type one diabetes. All of the grains Keebler mentioned do not raise his blood sugar. Rice chex sends it through the roof.
Processed refined food breaks down very quickly and easily, spiking your blood like a bomb. Check the glycemic index .
Posted by RubyJ (Member # 28711) on :
Yes, starch is just sugar molecules stuck together. The body breaks all starch into sugar pretty quickly.
Did anyone else do this experiment when they were in grade school? Take a soda cracker, hold it in your mouth for a few minutes. It will start to taste sweet as the starch is broken down into sugar by your saliva.
I don't often disagree with Keebler, but low carb does not mean no vegetables. There are oodles of low starch veggies. Basic low carb is animal protein and low starch veggies. Gluten-free does not mean low carb or low starch. Some gluten-free stuff is filled with sugar.
I've been eating low carb, gluten-free for seven years. Long before I was diagnosed with Lyme, I found out that this way of eating is the best for me. For me, sugar/starch equals PAIN.
I do eat some dairy and it isn't a problem for me. I know that's not true for everyone. I don't drink milk or eat ready-made ice cream, but I do eat yogurt and some kinds of cheese. As long as dairy is cultured in some way, it doesn't bother me.
I just bought a great cookbook. "Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen". Good recipes with big pictures. I hate a cookbook with no pictures.
Posted by Catgirl (Member # 31149) on :
RubyJ, what specific kinds of cheese are you able to you eat? I fight yeast almost everyday and would love to know which ones, specifically are good and or bad.
Posted by RubyJ (Member # 28711) on :
I eat yogurt, cultured sour cream, cultured cream cheese, and some hard cheeses like parmesan.
These don't cause me trouble that I've noticed, but everyone is different and they might not be best for you.
Posted by nonna05 (Member # 33557) on :
OK ,I thought it was mentioned that if you eat some sweet or cracker,that it brought out some of the spirochetes.
Then you attack with some detox stuff , like burbur detox...Again did I totally miss -understand?? Or is it a parasite herb that should be taken? If so which one??/
Seems like trying 20 things at one time...One doc just said avoid to much milk,bread and sugar.
Other said nothing about food.
Unless I was on Mars again if he said something.
The meeting went very fast and I had a ton of history, but I don't remember food coming up.
. Nonna
Posted by daisys (Member # 11802) on :
I haven't noticed that milk products bother me, except that milk is too high in carbs for me. I heard that goat and sheep milk are easier to digest and so I try to get that kind of cheese.
I put kefir in my morning vitamin smoothie, and have found goat milk kefir in Fred Meyer.
To make a latte, I use unsweetened coconut milk, unsweetened almond milk, a little cream, and a whey protein mix that is sweetened with stevia and mixed in water (according to their directions). It foams up, tastes good, and doesn't add sugar to my day. I make it a decaf, and rarely indulge because I still get some caffiene, but it's good to have a treat now and then.
The anti-inflamatory diet also has mainly veggies with some meat.
I have found a site, netrition, that has a category of low carb, sugar free items that help me in cooking. They have selections of sweeteners that are actually healthy, and taste good. They're also expensive enough that I don't overdo it!
I arrived at the diet that is right for me, and recommended for those with Lyme disease, by going on the Atkins diet, years ago. I did it right, by staying on the strict beginning phase long enough to break my sugar addiction, and then adding one type of food each week. The first things added are more veggies, and then higher carb veggies, higher carb fruit, and then gluten. By then, my system was clear of gluten, and I had a horrible reaction to it, so no need for more testing.
Everybody was so hateful to that man, Atkins, and now I see different diets that just start where the Atkins diet would've taken them with the first strict phase, and then in a structured way that is helpful in finding which foods will work, or not. So, he isn't getting any credit for being the first "loud" advocate to switch the food pyramid around. Does this sound like a rant? I'm not upset, just mho.
nonna05, I love your strategy of eating sweets to lure out the bad guys! But I know it's just my sweet tooth trying a new approach.
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Nonna
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