posted
Can someone help me with the whole ``what to eat'' and ``what not to eat'' thing? I am really struggling coming up with meals for my hubby.
The only thing his LLMD told him was to avoid sugar. OK--we understand that.
A little difficult for hubby--loves his soda, donuts, and ice cream. But he's doing pretty well eliminating all that kind of stuff.
But when it comes time to make him a sandwich for lunch or a well-rounded dinner, I don't know what to do.
As far as carbs, are all carbs bad? Like what about pasta that is not made from wheat or semolina flour? Is brown rice flour ok?
What about pasta made from quinoa--which is high in carbs? We used to enjoy pasta at least once or twice a week, in order to cut down on eating too much red meat.
Also, gluten-free doesn't necessarily mean low-carb. So when I find items that are gluten-free, I get all excited, until I see how high the carbs are.
Not to mention that all this un-processed stuff costs SO much more than the usual stuff.
I know it sounds like I'm complaining, but I really just feel so overwhelmed and frustrated. I've become the "case manager" for my husband, and I just don't want to screw it up.
And also, will he always have to stay on this kind of diet?
Like for example, tonight we had steak, broccoli, and a salad. Which I know is semi-healthy and probably just a smart way to eat in general. But the body does need carbs!
I've read Burrascano's protocol over and over, and what I can't figure out is--is this protocol for chronic lyme only? Or for someone who has just been diagnosed?
He says, no simple carbohydrates. Understood. But then he says, if yeast overgrowth exists, follow a restricted carbohydrate diet. But what if yeast is not a problem?
Thanks to anyone who can offer some guidance and suggestions through this confusing time.
Posts: 27 | From Hunterdon County, NJ | Registered: Aug 2011
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posted
Let me put it this way. Yeast WILL at some point be a problem... and once that happens he will be playing "catch up" forever. Do everything you can to prevent it.
So... avoid white foods, pastas, white rice, potatoes, etc.
I am gluten intolerant and avoid most gluten free processed foods. I eat bread maybe once a week. "Mary's Gone Crackers" has some crackers that do not contain grains. That helps, but don't consume too many.
I think quinoa is OK .. but in moderation. It's still a carb, like the crackers.
There's nothing wrong with a meal consisting of steak, broccoli and salad. I think it is OK but the best combo would be chicken instead of steak.
I keep it simple. I eat proteins and vegetables. That makes it very easy. Do I prefer to eat that way?? not really
But I took abx for 4 yrs and 7 yrs later I'm still battling yeast. SOOOOO..... That is why I say PREVENT.
Dr B's guidelines are for anyone with chronic Lyme. So ... how long ago did your husband get the tick bite???
Whatever you take, take a MINIMUM of at least 100 billion CFU's per day. Wish someone had told me that 10 yrs ago! Take all probiotics two hours away from any antibiotics.
posted
Thanks for all the great info! Can always count on you for quick replies
I totally understand the yeast problem, and how important it is to be on top of the yeast before it gets bad.
The tick bite was in April (this year). He was on amoxicillin for 4 weeks. Then off abx for 4 weeks, during which time symptoms returned. He's been on ceftin for almost a week now.
Sorry if I appear dense, but is brown rice ok once in awhile? I guess you're going to say, it's still a carb, but better than white foods.
Posts: 27 | From Hunterdon County, NJ | Registered: Aug 2011
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No. 1 - The body does not need carbs. It does need small amounts of glucose which your body can manufacture from protein and fat. If you feel you must have carbs, get them from non-starchy vegetables.
You can be protein deficient, you can be lipid deficient, but there is no such thing as carbohydrate deficient.
Steak, broccoli, and salad is the perfect meal (put some butter on that steak!). Humans evolved as hunter gatherers, eating the meat they could catch and kill and the vegetables and fruits they could gather and eat raw.
Cereal/grass grains only came into the human diet a few thousand years ago and require processing or cooking before we can digest them. That's got to tell you something.
Animal protein, vegetables, seeds (like quinoa & chia), good fats, and nuts are the basis of a healthy diet. It takes weeks and sometimes months to break the sugar/starch habit.
The problem with quinoa pasta is that it is very often mostly corn. And you are right about gluten-free stuff, it is very often high carb.
I've been eating low carb, gluten-free, no cereal/grass grains for seven years. (I do eat some dairy like yogurt, cream, and some cheese)It has helped my lyme symptoms, lowered my triglycerides and my BP, and helped me keep my weight from climbing.
For info, I recommend the following:
"Protein Power LifePlan" by Drs. Eades (they also have a LC cookbook)
"Good Calories, Bad Calories" (difficult to read) or "Why We Get Fat and What To Do About It" (easier to read version of GC,BC) by Gary Taubes
"What if it was all a big fat lie?" an article by Gary Taubes (google and read online)
"Living Low Carb" by Jonny Bowden
"Life Without Bread" by Dr. Allan and Dr. Lutz
"Know Your Fats" by Dr. Mary Enig
"The Oiling of America" an article by Dr. Mary Enig (google and read online)
A new book (I haven't read yet) "Wheat Belly" by Dr. William Davis
Remember - what do they feed to cattle in the feed lots to fatten them up? Grain/corn. and then they have to give them antibiotics because the grain makes them ill.
At first it may seem like LC food is expensive, especially if you buy organic and grass-fed, but soon you will find that it's the sugar/starch filled junk that is expensive and it's costly in the long run in medical bills.
Ok - I'll get off my soapbox now
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
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posted
my hubby started getting string cheese stix as a snack to avoid carbs - if he can have dairy that may be an easy snack to keep on hand - instead of the ice cream
know what you mean about the gluten free foods - they are full of sugar and corn starch etc. - not a solution for us, really
I started using "chinese" glass nuddles - they are made in Taiwan? - not sure if those are ok, made from mung beans or pea starch and green beans - maybe TuTu can chime in and give advice?
I get them at the Asian grocery store - cheap, too - I stir fry ground pork and garlic and rosemary and shiitake mushrooms and sea salt, ten add water and cook everything with greens (bok choy and/or kale and/or chard) add galangal root (instead of pepper since I can't have that) http://www.wholespice.com/display.asp?id=1674
so far almost no carbs - then I freeze protions of it for quick meals in glass ware
quick meal: take out a portion and add lots of water in a pot, bring to boil and add glass nuddles - boil until all liquid is gone - voila: pork, mushroom, veggie stir fry with glass nuddles
ditto on the cost - Whole Foods rocks but 3 bags of groceries = 150.-$ often - I go to the Asian market sometimes where 3 bags of groceries was 13.-$ the other day nothing organic there but if you can peel it, maybe it's ok - they got lots of good deals on produce in our area there
also you may want to check out a farm share where you pay up front and you get what the grow every week for the growing season
-------------------- Persistence, persistence, persistence!!! "Nothing in the world can take the place of persistence... Persistence and determination are omnipotent." attributed to Calvin Coolidge Posts: 599 | From USA | Registered: Jun 2011
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kgg
Frequent Contributor (1K+ posts)
Member # 5867
posted
Brabaro, you asked a question that brings great debate on this site.
I would go by what your doc said and not what every one else does. Like antibiotics, what works for me may be the absolute worse for the next person. So is the case about food. This disease causes us to be very individualized. Which is not a bad thing. Nothing is cookie cutter. Some are very prone to developing a yeast problem, others can be on antibiotics for a long time and not develop a problem. Some develop food allergies or sensitivities to different foods. Which causes them to be more strict with their diet. It can become daunting. The last thing I would want for you is to get frustrated and discouraged with this whole process, the same for your husband.
If your LLMD did not say go gluten free then I would wait to see if that is really necessary. I know plenty of Lyme patients who do not go gluten free who regain their health. Especially in light of the fact that his bites were so recent. People who have had Lyme for a long time may require a more restricted diet.
I want to thank you for taking on the role of case manager for your husband. Man do I wish every Lyme patient had one in their lives! He is a blessed man.
Best, Karen
Posts: 1844 | From Maine | Registered: Jun 2004
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posted
I make garlic hummus and keep that on hand for snacking. It is great for dipping raw veggies in, like cucumbers, peppers and carrots and celery.
I will also eat a romaine lettuce leaf wrap up your sandwich fixings in it and that works great.
My favorite breakfast is homemade granola cereal. Its organic whole grain oats, covered in honey a little oil and natural coconut, some nuts too, then you bake it in oven after I add dry cherries to it. I eat it with organic rice or almond milk. yummy!
My favorite all time snack, a little on the sweet side side is a granny smith apple with organic peanut butter. Works great for a lunch.
I also use peanut butter and celery. Cool and crunchy in one.
PM me if you want any recipes.
-------------------- A little lymie... Posts: 104 | From Greener Pastures in PA | Registered: Sep 2011
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I also like to treat myself to organic blue corn chips. Not on everyones diet but it is just crushed blue corn and salt. Great with humus and salsa yummmm!
Stir frys are great. I don't have carbs like rice with it though.
Oh I miss my bread An Italian and no bread or pasta makes for a not so happy Italian!
On the otherhand there is spagetti squash! Thats good with sauce.
Yams are a carb that is fiberous but not to bad for my diet. I do indulge in some butter on it.
I love what I call "Root soup" any and all root vegtables cut up and put in with a can of tomatoes and some chicken broth.
Oh yum I am making myself hungry. Gotta go eat now. Happy cooking!
Hey we should start a thread on recipes or has that been done?
-------------------- A little lymie... Posts: 104 | From Greener Pastures in PA | Registered: Sep 2011
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in a large pot first wash then boil one whole head of (preferably organic) cauliflower with 2-3 smallish, red potatoes (red have less starch than white, I was told) - peel the potatoes if they are not organic - and cut them into relatively small pieces so they will be done when the caulilower is done
when soft, drain and add some fat (ghee works well, or a healthy oil you like)
add salt and some spices like dill or galangal root (or pepper if you can have that)
mash together and voila: mashed potatoes a la Lymie low-starch-style
It is usually enough for both of us, next to chicken or some other food, and it makes two or three more helpings for the next day to save in the fridge for snacks or another dinner
but yeah - I thought of you in the kitchen today - sigh! - everything is off limits - what is left? - I try not to dwell on it - one day at a time!!
-------------------- Persistence, persistence, persistence!!! "Nothing in the world can take the place of persistence... Persistence and determination are omnipotent." attributed to Calvin Coolidge Posts: 599 | From USA | Registered: Jun 2011
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posted
Good idea on the mashed cauliflower/potatoes, Harmony. Root veggies like turnips, parsnips, and celery root are good mashed, also.
I like celery root, although it is expensive around here. I cut it up like potatoes in beef stew.
Jicama is good raw or cooked. Get a large jicama, slice it very thin, blanch the slices in boiling water and use them like tortillas to wrap around meat/veggies, kinda like enchiladas or taquitos.
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
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posted
There is a recipe thread. I just bumped it up.
The Nutrition/Recipe Thread"
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
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posted
Love the cauiflower/potato recipe! Will use that tonight with roast chicken.
I guess I better adopt a new mantra to save my sanity: one day at a time. Sigh....
Posts: 27 | From Hunterdon County, NJ | Registered: Aug 2011
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