posted
I love angel hair spelt pasta by Vitaspelt = tastes exactly the same to me.
I eat it all the time and it doesn't bother me.
I think some people do have trouble with spelt though
-------------------- "We must be willing to get rid of the life we've planned, so as to have the life that is waiting for us" - e.m. forster Posts: 921 | From PA | Registered: Jan 2004
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richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
On abx I don't think you can have any...correct? anyway, I do use whole wheat pasta and brown rice pasta in addition to Food For Life's sprouted grain pasta.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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disturbedme
Frequent Contributor (1K+ posts)
Member # 12346
posted
I have regular pasta once in a while. But when I have pasta I mainly have gluten free pasta. I think that helps somewhat with not going over on yeast. I like the brand Tinkyada.
-------------------- One can never consent to creep when one feels an impulse to soar. ~ Helen Keller
My Lyme Story Posts: 2965 | From Land of Confusion (bitten in KS, moved to PA, now living in MD) | Registered: Jun 2007
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posted
Paisan is a term used to describe people of Italian descent.
-------------------- dx in Dec 2003 tested 2x positive for bart Lightly Chelating 3 weeks off abx and 1 week on:
10 day course a month: Plaq/Ceftin/Rifampin/Biaxin with Tindamax on last two days Posts: 187 | From PA | Registered: Apr 2008
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Cobweb
Unregistered
posted
quote:Originally posted by Lymetoo: Not unless your gut is way better than most! Pasta feeds yeast, same as sugar.
What's a paisan?
What she said-what's a paisan?
We eat NO whole wheat, rye, barley or spelt in this household. It's Brown Rice Pasta all the way-mostly macaroni style.
We've made such a turn around that I think of wheat flour as a poison-unless it is disguised in a piece of cake-with chocolate frosting and coconut flakes.
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sixgoofykids
Honored Contributor (10K+ posts)
Member # 11141
posted
I eat pasta, but I don't tend to have yeast problems. If I eat it at home, I eat Tinkyada Pasta, which is a brown rice pasta.
-------------------- sixgoofykids.blogspot.com Posts: 13449 | From Ohio | Registered: Feb 2007
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Cobweb
Unregistered
posted
Look it took me over two whole minutes to type my ? and post it! But I am getting better.
Real Italians with lyme do it the rice way.
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quote:Originally posted by Cobweb: Real Italians with lyme do it the rice way.
The only thing I could relate "paisan" to is "paisano" which is Spanish for roadrunner. It's my husband's old CB handle.
You youngsters wouldn't know what that is!!
-------------------- --Lymetutu-- Opinions, not medical advice! Posts: 96239 | From Texas | Registered: Feb 2001
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lymie_in_md
Frequent Contributor (1K+ posts)
Member # 14197
posted
You could try quinoa pasta, it's non-gluten, and quinoa isn't really a grain, but is a relative of spinach. It's pretty close. Here's a link to give you an idea of what it is.
posted
I was just going to say quinoa pasta, and then I saw Lyme_in_md's suggestion to try it! :-) It is delicious and very healthy for you, as it is high in protein. I love this stuff!
Posts: 26 | From Ma. | Registered: Jul 2006
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cantgiveupyet
Frequent Contributor (1K+ posts)
Member # 8165
posted
I eat a rice spinach pasta, very yummy. And doesnt seem to bother me, if I dont eat it everyday.
-------------------- "Say it straight simple and with a smile."
"Thus the task is, not so much to see what no one has seen yet, But to think what nobody has thought yet, About what everybody sees."
-Schopenhauer
pos babs, bart, igenex WB igm/igg Posts: 3156 | From Lyme limbo | Registered: Oct 2005
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Cobweb
Unregistered
posted
quote:Originally posted by Lymejul25: I was just going to say quinoa pasta, and then I saw Lyme_in_md's suggestion to try it! :-) It is delicious and very healthy for you, as it is high in protein. I love this stuff!
Yuck Yuck and Yuck- I have an opened ,but stored in a ziploc bag, box of Quinoa which I will gladly send you. I hate to throw food out.
But to me Quinoa tasted like uncooked field corn still on the cob. Yuck Yuck and Yuck.
I bought it with the hopes of broadening our non gluten food possibilities- on the recommendation of my Aunt Margie, whom I adore.
I just hope she doesn't ask me how I liked it.
Tell me, please, how you season it?
My gluten free daughter has yet to try it, but she's a teenager and it's hard to stop her long enough to get her to try it. If I can even bring myself to cook some more.
Of course a lot of my reaction could be from the high expectations I had before eating it. Still, what can I smother it in??????
I take it all back-I don't have the pasta-I have Quinoa Flakes-"for hot cereal and much more!"
Maybe I'll take a shot at making the Banana Quinoa Muffins recipe on the back. If it doesn't work I'll feed them to the dog-she eats just about anything-especially if its from the bathroom wastebasket.
Well, now I have some hope-and it's a holiday weekend with time to spare-besides I have a couple of black bananas just begging to go into some banana quinoa muffins.
posted
Cobweb, The banana recipe on the back of the box is good if you add chocolate chips! Otherwise it's gross.
Posts: 215 | From Student | Registered: Oct 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
-
Gluten presents lots of problems for most of us here. Even for lyme-free folks, it can contribute very much to inflammation all over the body. Research is just beginning to show some of the connections with gluten and brain fog, etc.
There are some wonderful gluten-free pastas now. Curly Q's and penne. Brown rice.
Trader Joe's carry it and there's another brand, Tinkyada, at natural foods stores or over the web.
It is, of course, still a simple sugar and it's processed rice flour . . . however, with lots of veggies and just the right amount of protein a little pasta can go a long way, even in the background of the dish.
If there is an active candida infection going on, it may be best to wait until that would be well under control, though.
cottonbrain
Frequent Contributor (1K+ posts)
Member # 13769
posted
if you get the brown rice pasta, does that still encourage yeast?
does the quinoa pasta do it too, but less??
i'm so hungry for a carb!!!
mrpotto, i (did) eat whole wheat pasta twice a week. Now i have a yeast infection. That's just a word from the dumb to the wise.
Posts: 1173 | From USA | Registered: Nov 2007
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posted
Dumb question and I know I'll open up the flood gates. Here's the opening disclaimer:
My diet absolutely stinks. I have ZERO willpower to avoid anything I should.
Ok having said that today I had not one but two Manhattan bagels today at work (Fridays are bagel days). I really feel no immediate ill effects from eating them.
Now here's the question, if I had a yeast problem would I be able to eat the two bagels without an issue? Is the fact that I'm really active so I use up all my carbs a factor?
How much does diet contribute to getting completely well? The doctor I'm setting out to see is apparently very big on diet and I'm afraid that I won't be able to change. I'm not heavy what so ever 6'1 and 170 lbs (largely because I'm super active).
Let me have it.
Chris
-------------------- dx in Dec 2003 tested 2x positive for bart Lightly Chelating 3 weeks off abx and 1 week on:
10 day course a month: Plaq/Ceftin/Rifampin/Biaxin with Tindamax on last two days Posts: 187 | From PA | Registered: Apr 2008
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posted
Plain quinoa is hard to get used to, I'll admit. I first became hooked on the seasoned varieties. There is a french herb blend that I really like..by Eden Foods. There is also Fresh Cilantro and Tomato Basil. These kind of "flavor it up" a bit, so you aren't getting a plain taste..but you're still getting the nutrients..albeit it may be a bit high in sodium. For plain quinoa, I usually sprinkle a little garlic salt in it, and add a touch of olive oil.
Posts: 26 | From Ma. | Registered: Jul 2006
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richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
How is the quinoa pasta? I have the cereal...
I also try to keep my gluten to a minimum....but what if you are not gluten intolerant? On antibiotics, obviously it is another story!
I do use sprouted wheat and grains a lot! that is better than the flow.
I also eat lots of brown rice products but still like wheat cereals.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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posted
I think I could do any type of pasta. I load mine up with tons of sauce and spices anyway so it could be cardboard and it still wouldn't bother me.
I'll give the quinoa kind a shot.
-------------------- dx in Dec 2003 tested 2x positive for bart Lightly Chelating 3 weeks off abx and 1 week on:
10 day course a month: Plaq/Ceftin/Rifampin/Biaxin with Tindamax on last two days Posts: 187 | From PA | Registered: Apr 2008
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posted
I'm guessing the people who reply to these kinds of questions are the ones who are very good about their diets. Not all of us are.
I wish I was, and I'll keep trying but I'm not going to beat myself up over the occasional bagel or slice of pizza.
But there are yeast issues with antibiotics, and lyme may also feed on sugar and simple carbs. If you notice symptoms after eating carbs esp. gastro then you have to scale way back. If not, scaling back is good but I think you also have to factor in the mental stress of giving things up completely, which is different for everyone. Just my .02.
May you could try going completely without simple carbs and sugar for a week or more to see if you notice a difference? Then you can at least see how much of a factor it is for you. It can be hard to tell when it's a regular part of your diet, sometimes the effect isn't clear right away.
I eat whole wheat pasta which I think is a bit better than regular. Tried giving up wheat altogether for a while and restarted, no difference for me, depends on the person.
Posts: 621 | From US | Registered: Jun 2006
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richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
With wheat I notice I am clearing my throat a lot.
I don't eat simple carbs and sugar so I am good there.
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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Peacesoul
Unregistered
posted
I rarely eat pasta (though I love it), but when I was on abx and I would eat it, I would have major blow out diarrhea. When I'm not on abx, I can eat a small plate and be ok.
Obviously the yeast killing my gut. Gluten free pasta tastes just as good. I can't even tell the difference. And it costs pretty much the same as reg pasta
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