posted
I have tried to do the yeast-free diet, and I don't know why, but I just get sick and stomach pain whenever I do it.
I am not sure what it is but I think its either brown rice or veggies, because that is what I mostly eat when I try to do it.
I feel best when I eat refined carbs and fat (wheat, corn, white rice, sugar, fast food.) I know this is bad, but I can't bear the pains.
I have to eat or the antibiotic will tear up my stomach. and if I eat healthy, I get sharp pains, not just nausea/GERD, but unbearable pain.
I was diagnosed with gastroparesis many years ago, and told to eat a low-fiber diet, I was thinking maybe that is why, but I don't know.
several months ago, I tried to do an elimintaion diet that started with a rice protein shake, and that made me sick too, which makes no sense. the protein shake doesn't have fiber, so it can't be that. so maybe its food allergy?
anyone else have this problem? what do u eat?
Posts: 615 | From maryland | Registered: Oct 2007
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CaliforniaLyme
Frequent Contributor (5K+ posts)
Member # 7136
posted
I eat all sorts of stuff including junk food, have never followed a Lyme related diet except when I was on Mepron and HAD to eat fat!!!!!!! Ate EXTRA EXTRA fat then*)!*!!!!!!!!!! Loved it.
I was surprised at our last months meeting when I asked people who followed special diet to raise hands- 2 raised hands but when I qualified it and said- related to their Lyme disease they put their hands down and said it was NOt related to their Lyme!!!!!!!! had been pre-existing!
I was astounded. From on here you can get distorted perceptions of things that get hyped!!
I had truly believed that a good portion of my local group WAS following Lyme diets and that I was in the minority- but it just ain't so- I was in the majority- two people were absent who I believe do follow special diets related to Lyme so I do think they are some out there locally who do- but I was amazed!!! And I have to ask them, too, if it is even related to Lyme, I just assumed it!!
I LOVE to cook, I have one bookcase devoted just to cookbooks (I have MANY bookcases in my house, too many perhaps!*)!! One of my favorite things is recreating perfectly things I have tried in good restaurants or trying out new recipes that sound complex- it is an art and I am a good cook-
My older daughter in remission from Lyme & Babs wants to be A Food Inventor and she has served us some SCARY stuff over the years- whew! Chocolate pudding with WHAT in it?? EWWWWWW!!!! Sometimes I have to REALLY fight to be mild in my criticism and not to spit stuff out!!!!
"Hmmm, honey, not QUITE right!!!" (EW yuck ew!!)
But sometimes she comes up with great stuff, too!!
I was a VERY strict vegetarian for 6+ years when I was younger but pregnancy & breastfeeding make me ravenous for meat. I have breastfed for a total of almost 5 years total now with 2 kids... ANYWAY, I am a meat eater now. I lived in India for years when I was younger and LOVE Indian food in particualr- INdian veg & non-veg- also Ethiopian, Italian, Japanese, Chinese- Anything really- EXCEPT Thai food (exclding Thai iced coffee) because I have a violent allergy to coconut and can never relax when in a Thai restaurant as a result. Coconut turns up in SO many things in Thai cooking. Oh well...
Take care, Best wishes, Sarah
-------------------- There is no wealth but life. -John Ruskin
All truth goes through 3 stages: first it is ridiculed: then it is violently opposed: finally it is accepted as self evident. - Schopenhauer Posts: 5639 | From Aptos CA USA | Registered: Apr 2005
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D Bergy
Frequent Contributor (1K+ posts)
Member # 9984
posted
Load up on probiotics. You may not have the ability to process the good food correctly. Since the junk food has so little nutritional value it just passes though. Krill oil and Ginger may help also.
This is especially important since you are using antibiotics. They kill bacteria indiscriminately. Good bad and everything in between.
D Bergy
Posts: 2919 | From Minnesota | Registered: Aug 2006
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CaliforniaLyme
Frequent Contributor (5K+ posts)
Member # 7136
posted
p.s. Yup, love those carb-y things, make us feel comforted...BUT I DO incorporate LOTS of fresh herbs EVERY Day into our food- rosemary- oregano- thyme- many sages- they are antib-bacterial-
and the ancients had a saying-
"He who eats Sage- will live forever."
!*)*)!*!!!!!!
-------------------- There is no wealth but life. -John Ruskin
All truth goes through 3 stages: first it is ridiculed: then it is violently opposed: finally it is accepted as self evident. - Schopenhauer Posts: 5639 | From Aptos CA USA | Registered: Apr 2005
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posted
I guess the diet is not really for lyme, but for yeast. because of the antibiotic, yeast could get worse.
I do take probiotics, and I am also on nystatin.
I do think that the reason the junk food makes me feel better is that it passes right through, and with the gastroparesis, too much fiber just sits in my stomach.
I could not take the reglan, it makes me get double vision.
Posts: 615 | From maryland | Registered: Oct 2007
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-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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charlie
Frequent Contributor (1K+ posts)
Member # 25
posted
I guess if you've got bad yeast you have to avoid sugar and floury stuff but it never ceases to amaze me how many on here confine themselves to a diet suitable only for ruminant animals.
The two lymies in this household never paid the slightest attention to diet and we both went from near bedridden to near well on orals alone....took awhile, though.
I couldn't do without Thai food...we even grow the necessary herbs in the garden.
Charlie
Posts: 2804 | From Texas | Registered: Oct 2000
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AZURE WISH
Frequent Contributor (1K+ posts)
Member # 804
posted
I have gastroparesis too....
and from my expereince I can tell you that when it was flaring more signifigantly most veggies would have caused me alot of pain...
thinks like potatoes, bread, pasta etc was easier for my stomach to digest.
Since you cannot take the reglan did your dr give you a the gastroparesis diet (basically a list of where to try to start...and which things would typically aggrevate gastroparisis more)?
I only take the reglan sometimes now but one thing I just havent been able to eat is nuts...
nuts (basically all kinds) cause me a considerable amount of pain but that makes sense because they are harder to digest.
posted
yes, the doctor back then told me what things were good to eat for the gastroparesis. things like gatorade, ginger ale, refined carbs, fruit juices.
basically, it is the exact opposite diet of the yeast diet. THIS is my problem.
but I don't even know if the gastroparesis is acting up or if I am just intolerant of certain things.
Posts: 615 | From maryland | Registered: Oct 2007
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posted
I would second the opinion of "loading up" on probiotics.
I had the same problem. Could not eat raw food or even salad on an empty stomach without having pains. When I upped my probiotics (I take 2 theralac, 2 polydophilus, and 1 or 2 Sacchromyces B. a day), then I could easily eat all the good stuff.
Diet does matter. I don't care what anyone else says about how they got better eating junk food. Junk food is just that. Junk food. No nutrition and even bad stuff in it (trans fat, preservatives, too much fat, bad carbs, etc.).
Someone told me about a doctor the other day -Lorraine Day. She has a website http://www.drday.com/.
Read her story about how she healed from cancer. Diet was a huge part of her success.
Robin
Posts: 276 | From Maryland | Registered: Dec 2006
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posted
Maybe it's a combination of things ... maybe when you're eating healthy you're getting too few carbs and fat. I need carbs and fat to feel good, but I get them from healthy sources.
I was intolerant to veggies for a long time (until bart treatment). I'm guessing it was the fiber ... overcooked veggies didn't give me as much touble.
It's not that I don't eat any junk food, it's that I also want to give my body the nutrition it needs to heal.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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posted
I have healed my stomach from GERD, Acid Reflux, Hiatal Hernia, and Pains!
I realized that all of these were related to yeast overgrowth, when I killed the yeast these things went completely away. If I am bad on my diet or run out of probiotics/Nystatin they come back.
Also allergies, itching, dry skin, sore throat, sinus and nasal problems cleared up too.
Alot of things helped my with yeast control:
Coconut oil (pill form & oil) Acidophilus/Probiotics Nystatin (prescription) Black Walnut Hull Oil of Oregano Pau D' Arco Garlic Grapefruit Seed Extract
Also eating junk food/fast food will only make you feel worse (eventually) They are filled with MSG and chemicals/toxins. You will never be able to help yourself heal from any disease if you load up on chemicals.
luvs2ride
Frequent Contributor (1K+ posts)
Member # 8090
posted
Roro,
You need to find a doctor trained in nutrition and identifying and healing food sensitivities and gut problems.
When I was a smoker, I felt MUCH better with a cigarette. I was calm and happy. Without the cigarette I was miserable. That does not mean the cigarette was good for me nor that it was not harmful.
People call it "Lyme Diet" but really it is a healthy diet. If you have yeast, the diet does get even more restrictive. But if any food is causing you pain, I certainly don't think you should keep eating it. Something is wrong though when you cannot process healthy foods. Lyme does damage our gut and our enzymes. Antibiotics damage our gut flora.
You will crave the foods you are allergic too. Eating them will prolong your illness.
Luvs
-------------------- When the Power of Love overcomes the Love of Power, there will be Peace. Posts: 3038 | From america | Registered: Oct 2005
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posted
roro, Fat has been designated as junk food in our society, but we do need it for cell walls and hormnone reactions, etc.
I use olive oil, coconut oil, grapeseed, oil and coconut oil. I add a little butter now and then for flavoring.
Avoid transfat like it's poison. The body uses fat as is, and transfat makes the cell walls rigid, so things don't get in and out as needed--think insulin resistance.
I agree to start with well cooked veggies, until your gut heals. Lettuce is actually hard to digest.
I've been taking a minimum of 50 million probiotics 2 hours after the abx. It's been keeping my gut happy so far.
Sugar is evil, and I only succumb now and then.
I'm no expert, or doctor--this is just my experience.
I started eating this way years ago, before I found out I had lyme. My health improved a lot. GERD went away, I lost weight, and had less joint pain.
One biggie,for me, was finding out I'm gluten intolerant. It's made a huge difference to my health to avoid gluten.
Maybe it's not true for others, but making changes in my diet helped me get in a stronger state for taking on lyme treatment. My herxes have not been bad.
Posts: 552 | From New Mexico, USA | Registered: May 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
-
Luvs2Ride: People call it "Lyme Diet" but really it is a healthy diet. -
just what I was thinking. I think FLAVOR will bring you back to life.
As someone else suggested, an appointment with a nutritionist is a great place to start. Be sure to mention the Gastroparesis - sometimes certain spices (ginger) or culinary herbs can be very helpful.
Do you have a acupuncturist or naturopathic physician who could help you with this? They have tons of knowledge in this area. I hope you can do this. I have found tremendous helpf for my stomach from herbal medicines.
L-glutamine can help heal the stomach. But not too much. It may turn into glutamic acid if you overdo it and that can excite the brain cells too much. An L.Ac or N.D. is your best guide
Some people have had miracles with macrobiotic diets.
You can get a hand imersion blender and puree everything if you have to for a while. Rather than avoid all fiber, I hope you can find a way to let your stomach start working again. Real food heals. -----------
Okay, so I get it. Many foods are just painful for your stomach condition.
If potatoes help, how about PURPLE potatoes. Better nutrition. Cooked carrots and squashes . . . RED lentils cook quicker and are mushier . . . Chicken soups from real chicken. You can just boil up the split breasts with bones in for great broth.
Millet might be easier to digest than brown rice. Pureed pea soup or other legumes pureed.
Books: A Spoonful of Ginger - or - the Cure is in the Kitchen see www.amazon.com
And oh - brown rice pasta. It's wonderful. Different types.
Tindayaka brand or Trader Joe's - while it's more refined than rice itself, it is gluten-free.
I hope you come to enjoy food again. Hearty soups and stews are just waiting for you. We are growing new cells. If we don't feed them nutrients, we don't have a chance, no matter what else we do. But good nutrition can be absolutely delicious.
You'll be having gourmet parties at your home in no time. Get your friends to raise the barre and have some real culinary pot-lucks. This can be a fun game.
Bon Appetite !
-
[ 08. November 2007, 12:49 PM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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CaliforniaLyme
Frequent Contributor (5K+ posts)
Member # 7136
posted
Hmmm, just want to clarify because someone on another thread made it sound like I have A Junk Food Diet...
I eat VERY healthy about 95% of the time. And we eat daily, fresh vegetables from our own garden and fresh herbs from our own garden.
Until I was 17 I had never set foot inside a fast food restaurant and can count on one hand the times I have eaten there since. My children have never been inside a fast food restaurant with the exception of my older daughter whose father took her to McD a few times.
My husband is on a strict diabetes diet and 95% of our meals have no sugar, no salt, no fat... But everything in moderation*!)*)!*)!
5% of our meals are fatty and sugary (although I always make him separate versions of dessert- no sugar choco puddings etc) and I LOVE that.
For example, last night we had ham & gruyere & mushroom hot sadndwiches- mushrooms sauteed in butter and heated ham sliced thin- on sour bread with honey mustard and metled gruyere cheese. It's yummy- and sour dough bread is the healthiest bread for diabetics btw- according to my husbands doc- and gruyere is a pretty low fat cheese- the kind we get anyway- but there was def butter in it- for the sauteeing of mushrooms-
So YES, I DO eat junk food, but not ONLY junk food. Junk food in moderation*)!*!)*!)!*)!* & *gourmet* junk food*)!!!!!!!!!!!!!!!!!!! Gourmet cheeseburgers, not MickeyDs!!!!!!!!!!!!! But still junk food-!!!!!!!!!!!!! Best wishes, Sarah
-------------------- There is no wealth but life. -John Ruskin
All truth goes through 3 stages: first it is ridiculed: then it is violently opposed: finally it is accepted as self evident. - Schopenhauer Posts: 5639 | From Aptos CA USA | Registered: Apr 2005
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
-
I would not call a gourmet cheeseburger junkfood.
It has to do with the quality of the ingredients and the manner of preparation.
While some may say meat or cheese or bread are all bad. Each has nutrition and if created with the very best ingredients, can be a delicious and healthful enjoyment. For those which gluten issues, there are alternatives now.
There is no comparison of a thoughfully prepared meal to one you get from a drive by box that murders food that was murdered before it even arrived to their store.
- And all this hype of the fast food places dropping trans fat is junk in itself. The manner in which they fry the fries is the killer no matter what. And worst of all is super-hot, reused oil from the fast food places - it oxidizes and that is never good. Any oil, if heated too high, becomes a killer oil.
You need to find a doctor trained in nutrition and identifying and healing food sensitivities and gut problems.
When I was a smoker, I felt MUCH better with a cigarette. I was calm and happy. Without the cigarette I was miserable. That does not mean the cigarette was good for me nor that it was not harmful.
People call it "Lyme Diet" but really it is a healthy diet. If you have yeast, the diet does get even more restrictive. But if any food is causing you pain, I certainly don't think you should keep eating it. Something is wrong though when you cannot process healthy foods. Lyme does damage our gut and our enzymes. Antibiotics damage our gut flora.
You will crave the foods you are allergic too. Eating them will prolong your illness.
quote:Originally posted by Keebler: - And all this hype of the fast food places dropping trans fat is junk in itself. The manner in which they fry the fries is the killer no matter what. And worst of all is super-hot, reused oil from the fast food places - it oxidizes and that is never good. Any oil, if heated too high, becomes a killer oil.
You got it!!!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96222 | From Texas | Registered: Feb 2001
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
-
Roro - I went back to look at some of your posts.
I could not see if you are gluten-free, but some mentioned it in some replies to your questions about stomach pain.
If you have not yet had the chance to go gluten-free, you may be very amazed at the miracle that can be to a rough stomach.
Seriously, I hope you will consider this as it has helped so many even avoid surgery for GI stuff. And, if you have tests done for celiac, they must be done in a specific manner.
I've read that gastroparesis can be related to diabetes and celiac. But even if neither one of those diagnoses exists, a gluten-free diet has helped many with complex health issues.
I am amazed at the difference it makes in my life. I've been transported by ambulance more than once for stomach distress that they just couldn't figure out. Well, I finally did and tossed the gluten to have a happy stomach ever since.
HAVE YOU EVER TRIED JUICING? If you can, that would be excellent - fruit veggie juice has better enzymes. As a second choice:
I have found GREEN VIBRANCE to be excellent. Lots of green powders out there. It's spendy but digests very well for me. Many health food stores carry it. It's about $45 for 30 servings, though. But probiotics are all right there and some other great nutrients. Pectin, too, and that helps absorb toxins.
I just called the company to see about any less expensive ways to get this. They said the Vitamin Shoppe might have discounts as they buy in very large quantities.
It is gluten-free (they process it before the wheat grass or barley grass can spout). I also like that it's mosly organic.
Edit to add: Yes, the Vitamin Shoppe's price is nearly $10 less than what I usually pay. Of course, there's shipping, though.
I take 1 Theralac and 1 Polydophilus in the morning on an empty stomach. If I forget, I take them after breakfast, although I have read it is better to take probiotics on an empty stomach.
I usually take the Sacchromyces B. after lunch (or after a mid-afternoon snack). The bottle says to take 20-60 minutes after food.
I will take a 1 polydophilus before dinner. Maybe a Sacchromyces B. after dinner. And usually a theralac before bed (but not always).
The schedule depends on my antibiotic schedule for the day also. Some days I take 1 Zith, and other days I am on Flagyl 3 times a day (so the dosing and spacing is trickier). Sometimes I forget to take one of them.
I use the Jarrow Sacchromyces B.
Polydophilus is made by Village Green Apothecary. It is 3.3 billion organisms (6 strains) + FOS in one capsule.
And Theralac is from Theralac.com
Robin
Posts: 276 | From Maryland | Registered: Dec 2006
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djf2005
Frequent Contributor (1K+ posts)
Member # 11449
posted
hey all-
im no dr here but just thought id throw in my 2 cents.
read the book "the cure" by dr B
i am now on a 90% raw whole food diet and it is helping my lyme tremendously.
if you give your body what it needs to heal, it will
this is my humble opinion
-------------------- "Experience is not what happens to you; it is what you do with what happens to you."
I take Ceftin 500mg 3X a day w/meals. What do you think would be a good schedule to take the theralac, polydophhilus and sacchromeceys B?
thanks again......
Posts: 136 | From Eastern, Pa | Registered: Sep 2007
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luvs2ride
Frequent Contributor (1K+ posts)
Member # 8090
posted
djf
I read testimonials on another website by arthritis sufferers who swear eating raw cured them.
I have two recipe books for eating raw and have tried to do this more than once but I just can't stick to it. I do feel best when I eat this way, but I just love warm food.
Hooray for you!
Luvs
-------------------- When the Power of Love overcomes the Love of Power, there will be Peace. Posts: 3038 | From america | Registered: Oct 2005
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The much-maligned saturated fats-which Americans are trying to avoid-are not the cause of our modern diseases. In fact, they play many important roles in the body chemistry:
Saturated fatty acids constitute at least 50% of the cell membranes. They are what gives our cells necessary stiffness and integrity. They play a vital role in the health of our bones. For calcium to be effectively incorporated into the skeletal structure, at least 50% of the dietary fats should be saturated.38
They lower Lp(a), a substance in the blood that indicates proneness to heart disease.39 They protect the liver from alcohol and other toxins, such as Tylenol.40
They enhance the immune system.41 They are needed for the proper utilization of essential fatty acids. Elongated omega-3 fatty acids are better retained in the tissues when the diet is rich in saturated fats.
42 Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred foods for the heart, which is why the fat around the heart muscle is highly saturated.43 The heart draws on this reserve of fat in times of stress.
Short- and medium-chain saturated fatty acids have important antimicrobial properties. They protect us against harmful microorganisms in the digestive tract.
The scientific evidence, honestly evaluated, does not support the assertion that "artery-clogging" saturated fats cause heart disease.44 Actually, evaluation of the fat in artery clogs reveals that only about 26% is saturated. The rest is unsaturated, of which more than half is polyunsaturated.45
What About Cholesterol?
And what about cholesterol? Here, too, the public has been misinformed. Our blood vessels can become damaged in a number of ways-through irritations caused by free radicals or viruses, or because they are structurally weak-and when this happens, the body's natural healing substance steps in to repair the damage.
That substance is cholesterol. Cholesterol is a high-molecular-weight alcohol that is manufactured in the liver and in most human cells. Like saturated fats, the cholesterol we make and consume plays many vital roles:
Along with saturated fats, cholesterol in the cell membrane gives our cells necessary stiffness and stability. When the diet contains an excess of polyunsaturated fatty acids, these replace saturated fatty acids in the cell membrane, so that the cell walls actually become flabby.
When this happens, cholesterol from the blood is "driven" into the tissues to give them structural integrity. This is why serum cholesterol levels may go down temporarily when we replace saturated fats with polyunsaturated oils in the diet.46
Cholesterol acts as a precursor to vital corticosteroids, hormones that help us deal with stress and protect the body against heart disease and cancer; and to the sex hormones like androgen, testosterone, estrogen and progesterone.
Cholesterol is a precursor to vitamin D, a very important fat-soluble vitamin needed for healthy bones and nervous system, proper growth, mineral metabolism, muscle tone, insulin production, reproduction and immune system function. The bile salts are made from cholesterol. Bile is vital for digestion and assimilation of fats in the diet.
Recent research shows that cholesterol acts as an antioxidant.47 This is the likely explanation for the fact that cholesterol levels go up with age. As an antioxidant, cholesterol protects us against free radical damage that leads to heart disease and cancer.
Cholesterol is needed for proper function of serotonin receptors in the brain.48 Serotonin is the body's natural "feel-good" chemical. Low cholesterol levels have been linked to aggressive and violent behavior, depression and suicidal tendencies.
Mother's milk is especially rich in cholesterol and contains a special enzyme that helps the baby utilize this nutrient. Babies and children need cholesterol-rich foods throughout their growing years to ensure proper development of the brain and nervous system.
Dietary cholesterol plays an important role in maintaining the health of the intestinal wall.49 This is why low-cholesterol vegetarian diets can lead to leaky gut syndrome and other intestinal disorders.
Cholesterol is not the cause of heart disease but rather a potent antioxidant weapon against free radicals in the blood, and a repair substance that helps heal arterial damage (although the arterial plaques themselves contain very little cholesterol.)
However, like fats, cholesterol may be damaged by exposure to heat and oxygen. This damaged or oxidized cholesterol seems to promote both injury to the arterial cells as well as a pathological buildup of plaque in the arteries.50
Damaged cholesterol is found in powdered eggs, in powdered milk (added to reduced-fat milks to give them body) and in meats and fats that have been heated to high temperatures in frying and other high-temperature processes.
High serum cholesterol levels often indicate that the body needs cholesterol to protect itself from high levels of altered, free-radical-containing fats. Just as a large police force is needed in a locality where crime occurs frequently, so cholesterol is needed in a poorly nourished body to protect the individual from a tendency to heart disease and cancer.
Blaming coronary heart disease on cholesterol is like blaming the police for murder and theft in a high crime area.
Poor thyroid function (hypothyroidism) will often result in high cholesterol levels. When thyroid function is poor, usually due to a diet high in sugar and low in usable iodine, fat-soluble vitamins and other nutrients, the body floods the blood with cholesterol as an adaptive and protective mechanism, providing a superabundance of materials needed to heal tissues and produce protective steroids. Hypothyroid individuals are particularly susceptible to infections, heart disease and cancer.51
The Cause And Treatment Of Heart Disease
The cause of heart disease is not animal fats and cholesterol but rather a number of factors inherent in modern diets, including excess consumption of vegetables oils and hydrogenated fats; excess consumption of refined carbohydrates in the form of sugar and white flour; mineral deficiencies, particularly low levels of protective magnesium and iodine; deficiencies of vitamins, particularly of vitamin C, needed for the integrity of the blood vessel walls, and of antioxidants like selenium and vitamin E, which protect us from free radicals; and, finally, the disappearance of antimicrobial fats from the food supply, namely, animal fats and tropical oils.52
These once protected us against the kinds of viruses and bacteria that have been associated with the onset of pathogenic plaque leading to heart disease.
While serum cholesterol levels provide an inaccurate indication of future heart disease, a high level of a substance called homocysteine in the blood has been positively correlated with pathological buildup of plaque in the arteries and the tendency to form clots-a deadly combination. Folic acid, vitamin B6, vitamin B12 and choline are nutrients that lower serum homocysteine levels.53 These nutrients are found mostly in animal foods.
The best way to treat heart disease, then, is not to focus on lowering cholesterol-either by drugs or diet-but to consume a diet that provides animal foods rich in vitamins B6 and B12; to bolster thyroid function by daily use of natural sea salt, a good source of usable iodine; to avoid vitamin and mineral deficiencies that make the artery walls more prone to ruptures and the buildup of plaque; to include the antimicrobial fats in the diet; and to eliminate processed foods containing refined carbohydrates, oxidized cholesterol and free-radical-containing vegetable oils that cause the body to need constant repair.
Modern Methods Of Processing Fats
It is important to understand that, of all substances ingested by the body, it is polyunsaturated oils that are most easily rendered dangerous by food processing, especially unstable omega-3 linolenic acid. Consider the following processes inflicted upon naturally occurring fatty acids before they appear on our tables:
Extraction: Oils naturally occurring in fruits, nuts and seeds must first be extracted. In the old days this extraction was achieved by slow-moving stone presses. But oils processed in large factories are obtained by crushing the oil-bearing seeds and heating them to 230 degrees.
The oil is then squeezed out at pressures from 10 to 20 tons per inch, thereby generating more heat. During this process the oils are exposed to damaging light and oxygen. In order to extract the last 10% or so of the oil from crushed seeds, processors treat the pulp with one of a number of solvents-usually hexane. The solvent is then boiled off, although up to 100 parts per million may remain in the oil. Such solvents, themselves toxic, also retain the toxic pesticides adhering to seeds and grains before processing begins.
High-temperature processing causes the weak carbon bonds of unsaturated fatty acids, especially triple unsaturated linolenic acid, to break apart, thereby creating dangerous free radicals. In addition, antioxidants, such as fat-soluble vitamin E, which protect the body from the ravages of free radicals, are neutralized or destroyed by high temperatures and pressures. BHT and BHA, both suspected of causing cancer and brain damage, are often added to these oils to replace vitamin E and other natural preservatives destroyed by heat.
There is a safe modern technique for extraction that drills into the seeds and extracts the oil and its precious cargo of antioxidants under low temperatures, with minimal exposure to light and oxygen. These expeller-expressed, unrefined oils will remain fresh for a long time if stored in the refrigerator in dark bottles.
Extra virgin olive oil is produced by crushing olives between stone or steel rollers. This process is a gentle one that preserves the integrity of the fatty acids and the numerous natural preservatives in olive oil. If olive oil is packaged in opaque containers, it will retain its freshness and precious store of antioxidants for many years.
Hydrogenation: This is the process that turns polyunsaturates, normally liquid at room temperature, into fats that are solid at room temperature-margarine and shortening. To produce them, manufacturers begin with the cheapest oils-soy, corn, cottonseed or canola, already rancid from the extraction process-and mix them with tiny metal particles-usually nickel oxide.
The oil with its nickel catalyst is then subjected to hydrogen gas in a high-pressure, high-temperature reactor. Next, soap-like emulsifiers and starch are squeezed into the mixture to give it a better consistency; the oil is yet again subjected to high temperatures when it is steam-cleaned.
This removes its unpleasant odor. Margarine's natural color, an unappetizing gray, is removed by bleach. Dyes and strong flavors must then be added to make it resemble butter. Finally, the mixture is compressed and packaged in blocks or tubs and sold as a health food.
Partially hydrogenated margarines and shortenings are even worse for you than the highly refined vegetable oils from which they are made because of chemical changes that occur during the hydrogenation process. Under high temperatures, the nickel catalyst causes the hydrogen atoms to change position on the fatty acid chain.
Before hydrogenation, pairs of hydrogen atoms occur together on the chain, causing the chain to bend slightly and creating a concentration of electrons at the site of the double bond. This is called the cis formation, the configuration most commonly found in nature. With hydrogenation, one hydrogen atom of the pair is moved to the other side so that the molecule straightens. This is called the trans formation, rarely found in nature.
Most of these man-made trans fats are toxins to the body, but unfortunately your digestive system does not recognize them as such. Instead of being eliminated, trans fats are incorporated into cell membranes as if they were cis fats-your cells actually become partially hydrogenated! Once in place, trans fatty acids with their misplaced hydrogen atoms wreak havoc in cell metabolism because chemical reactions can only take place when electrons in the cell membranes are in certain arrangements or patterns, which the hydrogenation process has disturbed.
In the 1940's, researchers found a strong correlation between cancer and the consumption of fat-the fats used were hydrogenated fats although the results were presented as though the culprit were saturated fats.54 In fact, until recently saturated fats were usually lumped together with trans fats in the various U.S. data bases that researchers use to correlate dietary trends with disease conditions.55 Thus, natural saturated fats were tarred with the black brush of unnatural hydrogenated vegetable oils.
Altered partially hydrogenated fats made from vegetable oils actually block utilization of essential fatty acids, causing many deleterious effects including sexual dysfunction, increased blood cholesterol and paralysis of the immune system.56
Consumption of hydrogenated fats is associated with a host of other serious diseases, not only cancer but also atherosclerosis, diabetes, obesity, immune system dysfunction, low-birth-weight babies, birth defects, decreased visual acuity, sterility, difficulty in lactation and problems with bones and tendons.57
Yet hydrogenated fats continue to be promoted as health foods. The popularity of partially hydrogenated margarine over butter represents a triumph of advertising duplicity over common sense. Your best defense is to avoid it like the plague.
Homogenization: This is the process whereby the fat particles of cream are strained through tiny pores under great pressure. The resulting fat particles are so small that they stay in suspension rather than rise to the top of the milk. This makes the fat and cholesterol more susceptible to rancidity and oxidation, and some research indicates that homogenized fats may contribute to heart disease.58
The media's constant attack on saturated fats is extremely suspect. Claims that butter causes chronic high cholesterol values have not been substantiated by research-although some studies show that butter consumption causes a small, temporary rise-while other studies have shown that stearic acid, the main component of beef fat, actually lowers cholesterol.59
Margarine, on the other hand, provokes chronic high levels of cholesterol and has been linked to both heart disease and cancer.60 The new soft margarines or tub spreads, while lower in hydrogenated fats, are still produced from rancid vegetable oils and contain many additives.
luvs2ride
Frequent Contributor (1K+ posts)
Member # 8090
posted
Lis
I agree with you about the fats although I think animal fat is the least healthy. I do eat meat but try to keep it organic and minimal in my diet.
Even vegetarians can get plenty good fat in Avacados, Extra Virgin Coconut Oil, E.V. Olive Oil, nuts, flaxseed oil, etc.
Luvs
-------------------- When the Power of Love overcomes the Love of Power, there will be Peace. Posts: 3038 | From america | Registered: Oct 2005
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
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Apparently as the same time she posted, I deleted a post that had been just before luvs2ride. I don't think it messes up the process, but I'll put part of it back.
It was about CLA (conjugated linoleic acid) and it's presence in organic grass-feed beef, but not the others. It was an article from my file, but no link.
I went to locate the source and found over 1400 abstracts on PubMed. I wanted to have a clearer post. I'll do it later.
posted
there is a lot of controversy about what is healthy.
i also believe fats are healthy, especially saturated fats. I did atkins for years and believe meats, fats, and veggies are healthiest, then fruits, whole grains in moderation.
I think refined carbs, such as sugar, white flour, white rice are bad. unfortunately it seems that refined carbs are easiest for me to digest right now.
I believe vegan diet to be very unhealthy, and unnnatural. God made us to eat meat.
Posts: 615 | From maryland | Registered: Oct 2007
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Luvs - read the entire study you will be amazed at the results of people who at more animal fat and didn't have or die heart disease compared to the people who ate little to no animal fats.
I have lowered my LDL Cholesterol by adding in more animal fat into my diet. I eat only natural fats, no hydrogenated or vegatable oils. I do eat tropical oils however.
mojo
Frequent Contributor (1K+ posts)
Member # 9309
posted
I am blessed in that I don't have yeast or gluten issues but Lyme loves sugar and refined carbs so I definately watch what I eat. My doctor is very very anti sugar, alcohol and caffeine. He is pro-alkaline diet - which I love because I was on a alkaline diet already when I started to see him. Lyme likes the body to be acidic so we need to stay alkaline.
I avoid sugar, sugar substitutes, processed foods and try to eat only whole grains. I eat any kind of meat, eggs, all fruits and veggies (including root vegetables). I try to eat organic as much as possible. I have one cup of Organic Cold Brewed Coffee per day (mostly decaf).
I do slip up but lately I've been very good on the sugar which is a huge but pleasant surprise for me!
Posts: 1761 | From USA | Registered: May 2006
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
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Roro: Here's a protein powder with vitamins, minerals and certain other nutrients to help the liver better digest.
I often use this, with Green Vibrance green powder, when I feel to nauseated to eat - or too tired to chew. It really helps.
I get a 10% discount if I order three at a time from a particular pharmacy in Washington state. Several places carry it through the web, and many naturopathic doctors have it, too.
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SEACURE might help your digestion. It is a predigested white-fish. Many good reports from it. However, you'll want to keep the bottle inside a glass jar in your fridge.
* SEACURE� helps the digestive tract repair itself. _ SEACURE� alleviates nausea, vomiting and diarrhea & _ SEACURE� helps irritable bowel syndrome, ulcerative colitis, Crohn's disease, ulcers and leaky-gut syndrome.
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And, it's a great time of the year for baked yams, squash. Those should be easy on your digestion and good beta carotene, too.
Can you whip up some tofu into "mouse" (that should be moose, but I never get the spelling of the culinary delight right). Put some tofu into a food processor and add whatever you want.
I use carob, hazelnut oil, stevia and a touch of agave.
For a "dip" you can just eat as a little meal, add brewer's yeast, olive oil, chives, garlic powder.
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Posts: 48021 | From Tree House | Registered: Jul 2007
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Andie333
Frequent Contributor (1K+ posts)
Member # 7370
posted
I'm one of the food testers in my company, so I end up tasting a lot of different foods.
I keep my diet healthy but haven't cut out any food groups. So I eat carbs, but they're good carbs like brown rice, whole grain breads, fruits.
No fast food. Try to minimize sugars (except natural sugars like honey or maple syrup). though Halloween reminded me I have a wicked sweet tooth.
I haven't eaten red meat in about 30 years but do eat poultry, fish and shellfish.
Lots of fresh veggies, herbs, fruits, especially berries.
Like California, I spent some time in India and love Indian food and feel fortunate to live somewhere that allows me to eat Vietnamese, Thai, Malaysian and Japanese food pretty regularly. Tomorrow, I'm off with friends to a Cuban restaurant.
I try to be careful what I eat, but elimination type diets just don't work well for me.
Andie
Posts: 2549 | From never never land | Registered: May 2005
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