Depending on your diagnosis and doctor, you have probably been told to be on a sugar free, no meat, no carbs, no nightshades, no white potatoes, gluten free, no root vegetables, no dairy, no yeast, no alcohol, no dairy, low fat, etc. or any variation of these. “Cold Turkey” is usually recommended, but can be difficult and sometimes even dangerous, so try to limit things first. If you are used to eating a lot of sugar and carbs, if you cut them out all at once, you may experience fatigue and even depression and if you are already fatigued and depressed, this will not be healthy. Think Moderation ! Acidophilus is a good think to take with a healthy diet and a yogurt a day, unless you are not allowed yogurt.
I personally think the NO SUGAR is the most important, so this is addressed first. The best thing to follow for a NO SUGAR diet is The Glycemic Index. It is what people with Diabetes are usually instructed to follow, so it is a good baseline if you have been told to limit sugar and carbs. The Glycemic Index (GI) is the rate at which a food is broken down in the body to produce GLUCOSE. It applies to foods known as CARBOHYDRATES that we might refer to a STARCHY FOOD. Carbohydrates include BREADS and all cakes, cereals, biscuits, chips, etc. It also includes some starchy vegetables, especially potatoes. High Glycemic index foods release glucose rapidly in the blood stream and should usually be avoided. Most fast foods are high GI. Low GI foods release glucose slowly and are encouraged. Excess glucose is converted to FAT so even though GI relates to carbohydrates; it also has a great deal to do with CHOLESTEROL also. All carbohydrates are broken down to glucose. The brain and liver can use the glucose immediately for energy. Other cells require the Pancreas to produce Insulin to assist them to take in the glucose. The glucose may then be used as a source of energy for that cell. Insulin has many other important roles. A major role is to stimulate the liver and muscle to convert glucose to glycogen for storage. Whenever blood glucose becomes low, the glycogen can be converted back to glucose for energy. Cells need glucose for energy. Glucose can be produced from fat but it is a much more complex process. High Glycemic Index foods release glucose rapidly and this produces high blood levels of glucose. The body reacts by producing INSULIN from the pancreas. If this is done frequently then the cells become overloaded in their attempt to respond to insulin and take in the glucose. Like most situations of drug dependence, the cells gradually build up a condition known as INSULIN RESISTANCE. They require higher and higher levels of insulin in order to move the glucose into the cells. Our bodies can only store 15% of total body weight as glycogen and only 5% of Liver weight as glycogen. The remainder of the glucose is converted into fat. The Pancreas is able to produce both INSULIN and GLUCAGON. When blood sugar is high it produces Insulin and when blood sugar is low it produces glucagon. Insulin converts glucose to glycogen and glucagon converts glycogen to glucose. The Human Body needs the intake needs to balance output to function properly. So with the APPROPRIATE INTAKE of low GI carbohydrate for ENERGY EXPENDED the body should be in perfect balance. Ideally, select foods with a GI index of 55 or less. Some doctors say NO FRUIT, but there are fruits that are low in sugar & high in fiber that are very good for you, so I think these fruits should not be avoided, but encouraged.
Fruits with Low Glycemic Index Values: Apples, Cherries, Grapefruit, Prunes, Apricots, dried Apple, Peach - canned in juice, Pear – fresh, Pear – canned, Plum, Grapes, Orange - Navel, Peach – fresh, Mango, Banana, blueberries, raspberries, blackberries, kiwi, etc.
Getting Energy with low sugar foods:
Cheese can be a delicious addition to your low-carb, low-sugar eating plan. The nutritional value of cheese varies depending on the type of cheese but they are all practically carbohydrate and sugar-free. For example, 1/2 cup of 2 percent cottage cheese provides 97 calories, 2.8 g of fat, 13.4 g of protein and 4 g of carbohydrate; two ounces of regular mozzarella cheese, 170 calories, 12.7 g of fat, 12.6 g of protein and 1.2 g of carbohydrates; and 2 ounces of brie cheese, 189 calories, 15.7 g of fat, 11.8 g of protein and 1.5 g of carbohydrates, according to the USDA National Nutrient Database.
Nuts and Nut Butter
Nuts are packed with fiber and antioxidants and can provide a lot of energy with only traces of carbohydrates and sugars if you skip the versions that are sugar-coated or that contain added sugar. An ounce of almonds, or about 23, contains 163 calories, 14 g of fat, 6 g of protein, 6.1 g of carbohydrates and 3.5 g of fiber, which corresponds to only 2.6 g of net carbs; an ounce of macadamia nuts, or about 10 to 12 kernels, 204 calories, 21.6 g of fat, 2.2 g of protein, 3.8 g of carbohydrates and 2.3 g of fiber, which leaves only 1.5 g of net carbs; and two tablespoons of natural peanut butter, 188 calories, 16.1 g of fat, 8 g of protein, 6.3 g of carbohydrates and 1.9 g of fiber, which corresponds to 4.4 g of net carbs, according to the USDA National Nutrient Database.
A couple of hard-boiled or scrambled eggs can also give you the extra energy your need to do your daily tasks while following a low-carb and low-sugar diet plan. Two large eggs provide 143 calories, 9.5 g of fat, 12.6 g of protein and 0.7 g of carbohydrates, according to the USDA National Nutrient Database.For GI value foods: http://www.glycemicindex.com/foodSearch.php
Stevia packets - http://www.drugstore.com/sweetleaf-100-natural-stevia-sweetener-packets/qxp336211?catid=88319&fromsrch=stevia
Stevia liquid - http://www.herbalremedies.com/sweet-herb.html
Agave – can be found in any grocery store – get the all natural, no artificial preservatives or flavorings – excellent replacement for honey or syrup!
This sounds pretty self explanatory! Some doctors, however, will tell you either no meat at all, or just no red meat allowing fish, turkey, and chicken. So if you are not sure, be sure to ask. If you are allowed to eat meat, select fresh fish, venison (thoroughly cooked), lean steak, chicken, duck, goose, quail, turkey. You are best off if you can find organic meats as the general commercial meats and poultry are fed huge amounts of antibiotics, and growth hormones, etc. which can really make you very sick. Hannaford, Wegmans, Wal-Mart, and others now carry grass fed, no antibiotics, but look closely at packaging. Non meet substitutes include tempeh, tofu, veggie grounds, and others. If you have trouble cutting out meat all at once, try just going “meat free” a few nights a week, then try to increase it gradually by adding a night or 2 a week until you get there! If you are known to be deficient in Vitamin B12 specifically, you will need to discuss with your doctor supplementing this and be sure to select food high in B12. Some people have had to go back to meet diet due to very low levels.
For More No Meat / Vegetarian Information: http://www.vrg.org/http://allrecipes.com/recipes/everyday-cooking/vegetarian/http://www.mayoclinic.com/health/vegetarian-diet/HQ01596
Nightshades: Potatoes (sweet potatoes are OK unless not allowed root veggies), tomatoes, sweet and hot peppers, eggplant, pimentos, paprika, cayenne, tomatillos, tamarios, pepinos, and tabasco sauce are nightshade foods. A group of substances in these foods known as alkaloids, can impact nerve-muscle function and digestive function in humans, and may also be able to compromise joint function. Because the amount of alkaloids is very low in nightshade foods when compared with other nightshade plants, health problems from nightshade foods may only occur in individuals who are especially sensitive to these alkaloid substances. Highly sensitive individuals may want to avoid this category of food altogether, but cooking lowers alkaloid content of nightshade foods by about 40-50%, so non-sensitive individuals may be able to eat these foods, especially in cooked form, without problem.
Gluten Free, I find to be the hardest of all. I had heard for year to eat wheat, wheat is great, so I switched my entire diet to wheat breads, pasta, etc. and was then told to not eat any gluten. Confusing to say the least! A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye). A gluten-free diet is used to treat celiac disease, but can be benificail for many other conditions. Some people have a “sensitivity” to gluten. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications. Initially, following a gluten-free diet may be frustrating. But with time, patience and creativity, you'll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy. Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may initially feel deprived by the diet's restrictions. However, try to stay positive and focus on all the foods you can eat. You may also be pleasantly surprised to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten-free foods. If you can't find them in your area, check with a celiac support group or go online. If you're just starting with a gluten-free diet, it's a good idea to consult a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet. Hannaford, Wegmans, Wal-Mart, and others now have a complete Gluten Free section where you can get breads, flours, waffles, wraps, etc. that are gluten free. Also, many restaurants offer gluten free options on their menus.
Many healthy and delicious foods are naturally gluten-free and include beans, seeds, nuts (in their natural, unprocessed form), Fresh eggs, Fresh meats, fish and poultry (not breaded, batter-coated or marinated), Fruits and vegetables, Most dairy products, etc. It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet: Amaranth, Arrowroot, Buckwheat, Corn and cornmeal, Flax, Gluten-free flours (rice, soy, corn, potato, bean), Hominy (corn), Millet, Quinoa, Rice, Sorghum, Soy, Tapioca, Teff, etc.
Always avoid all food and drinks containing: Barley (malt, malt flavoring and malt vinegar are usually made from barley), Rye, Triticale (a cross between wheat and rye), and Wheat. Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid: Bulgur, Durum flour, Farina, Graham flour, Kamut, Semolina, and Spelt.
Avoid these also unless labeled 'gluten-free' - In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain: Beer, Breads, Cakes and pies, Candies, Cereals ,Cookies and crackers, Croutons, French fries, Gravies, Imitation meat or seafood, Matzo, Pastas, Processed luncheon meats, Salad dressings, Sauces, including soy sauce, Seasoned rice mixes, Seasoned snack foods, such as potato and tortilla chips, Self-basting poultry, Soups and soup bases, Vegetables in sauce, Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free. You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include: Food additives, such as malt flavoring, modified food starch and others, Medications and vitamins that use gluten as a binding agent, and Play dough.
Watch for cross-contamination also. Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a "may contain" statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you're not sure whether a food contains gluten, don't buy it or check with the manufacturer first to ask what it contains. Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren't thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work. People with celiac disease who eat a gluten-free diet experience fewer symptoms and complications of the disease. People with celiac disease must eat a strictly gluten-free diet and must remain on the diet for the remainder of their lives. In some severe cases, a gluten-free diet alone can't stop the symptoms and complications of celiac disease. In these cases, doctors might prescribe medications to suppress the immune system. Risks:
Not getting enough vitamins - People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins. Avoiding grains with a gluten-free diet may mean eating fewer of these enriched products. Ask your dietitian to review your diet to see that you're getting enough of these key nutrients: Iron, Calcium, Fiber, Thiamin, Riboflavin, Niacin, and Folate.
More Information and Recipes:
Buy Gluten Free products:
No root vegetables
Root veggies are anything the grows underground such as carrots, parsnips etc. (some consider bulbs like onions also a root veggie) This is rarely a recommendation, usually only in a NO YEAST Diet. Root vegetables are considered a very healthy food in most instances, unless you have a candida (yeast) diagnosis.
Avoid Dairy and products made using dairy. This includes milk, butter, cheeses,etc. Milk can substituted with Rice Milk, Coconut Milk, or Almond Milk. A Good Butter substitute – Earth Balance – available in soy or soy free. Cheese is available made from rice and actually very good. You can even get ice cream with no sugar added made form coconut milk that is very tasty in the freezer section of the gluten free section at most grocers.
Egg replacer for baking: EnerG: http://www.ener-g.com/
More Information & recipes:http://allrecipes.com/recipes/healthy-recipes/dairy-free/ http://www.godairyfree.org/
gluten free pancakes with blackberries, raspberries, or blueberries, with agave in place of syrup. Mix cinnamon into the batter – it is a natural way to low bloodsugar
Cereal – rice chex, rice krispies, or corn chex with berries and rice milk (can use skim milk also if allowed dairy)
Oatmeal with cinnamon and berries (Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free, so look for the gluten free logo on the oats)
Tuna Fish ( canned in water, not oil) with cucumbers, light mayo ( if allowed dairy) or mustard (if no dairy) on a bead of lettuce or wrapped in lettuce
Vegetarian / Vegan alternative – use chickpeas slightly ground in place of tuna (a dash of horseradish makes it really good!) Soups: (can be seasoned different and vary ingredients for different flavors)
Chicken or turkey Broth & water (Vegetarian / Vegan alternative - veggie broth and water) – add veggies – select from: parsnips, carrots, celery, cabbage ( if allowed root veggies) if not yellow squash & green squash, spinach, collards, or kale, brown rice or black rice, add chicken, turkey, or lean beef or venison ((Vegetarian / Vegan alternative – tempeh)
Chicken, turkey or lean beef over salad – include fresh greens, cucumbers and top with meat, sprinkle cheese on top (Vegetarian / Vegan alternative – tempeh & rice cheese)Use small amount of Dressing: Mix Olive Oil, Balsamic Vinegar, fat free Italian found in store & seasoned to taste – (I use Mrs. Dash and fresh ground pepper to season)
Brown Rice Wrap: brown rice, green pepper, onions, and topped with cheese Omit green pepper if not allowed night shades and use rice cheese for regular cheese alternative Can top with sour cream ( if allowed dairy) and salsa ( if allowed night shades) (I substitute plain yogurt for the sour cream)( if allowed night shades) - Stuffed Peppers: brown rice, lean burger (vegan – veggie grounds), peppers, onions, spaghetti sauce, top with sliced cheese or rice cheese
Mac & Cheese – good with broccoli added – can use rice pasta for gluten free diet & sub in rice cheese & rice milk for regular cheese & milk, good topped with gluten free breadcrumbs.
Baked chicken breast with roasted veggiesWhole wheat pizza – topped with sauce and cheese or broccoli & cheese - (can sub in shredded rice cheese)
Spanish rice with mix of black and brown rice – pepper, black olives, small amount spaghetti sauce, salsa
Lean meats – filet, venison, strip, sirloin, be sure to cook thorough – no pink
Veggie stir fry with chicken – add a little soy sauce (vegan – tempeh)
Fried rice with chicken (vegan – tempeh) – eggs (omit for no dairy), onions
Kale greens – Yummy!
baked apple with cinnamon
Gluten free banana bread
Drinks:Green tea, decaf is best. Coffee is ok in small doses and will help with fatigue.
FISHFish are a great source of protein. They contain healthy fats that will reduce your cholesterol and improve your health. Fish also contain omega-3 fatty acids that help keep your heart healthy and may even improve your mood. Fish have been shown to be an important diet of many long-lived peoples around the world. The Problem With Fish - All fish contain trace amounts of mercury. For most people, the small amounts in fish do not pose a health problem. Some fish, however, contain high amounts of mercury -- enough to damage a fetus or newborn. That is why pregnant and nursing mothers must be very careful about the amounts and types of fish they eat. Young children should also avoid eating fish high in mercury. According to the FDA, pregnant women and small children (under 6) should not eat more than 2 servings of fish each week -- and should only eat those fish with low mercury.
For more information: http://longevity.about.com/od/lifelongnutrition/a/fish_mercury.htm
Candida (Yeast) Specific Diet
Think fresh green vegetables, fish, venison thoroughly cooked, lean steak, chicken, duck, goose, quail, turkey. You are best off if you can find organic meats as the general commercial meats and poultry are fed huge amounts of antibiotics, and growth hormones, etc. which can really make you very sick. Hannaford, Wegmans, even Wal-Mart now carry grass fed, no antibiotics, but look closely at packaging. Think vegetables with little or no starch. Potatoes have lots of starch, so do many other root vegetables, also vegetables like corn are full of starch. When you think fruit, think low sugar fruits. Eat 1 or 2 pieces of low sugar fruit per day. Make sure that the fruits are not the sugary kind like watermelon, etc. Better to eat apples, and other low sugar fruits. Avoid fruit juices as they contain a huge amount of sugar. Juices that are 100% fruit juice made from a low sugar fruit are ok. Vegetable oils are good to use as well. You can also use regular butter if you like, but stay away from the hydrogenated oils and fake butters like margarine, as well as vegetable oils from high starch vegetables like corn oil, etc. Extra Virgin olive oil in small amounts is best. Reviews on canola oil vary, but it personally makes me very sick so I never use it. Try to stay away from processed foods (bacon, ham, commercially prepared frozen foods, etc.) They contain preservatives and nitrite which are not good for you. Drink lots of clean filtered water. NOT tap water, if you have access. I have a water cooler and get Vermont Pure water and never drink anything else. Tap water contains chlorine, which removes certain vitamins in your system. In addition, there may be parasites in the local tap water that would not affect you if you were in perfect health, but can be a problem if you have any health problems. Best to either purchase a portable filtering system, there are several to choose from. Or you can choose to buy distilled water, or get a household water filtration system with reverse osmosis for the tap. If you do this, you will be amazed at how great the water tastes. Your food will also taste better as you use the same water for cooking. Build your immune system by using herbs, vitamins, minerals, amino acids and other necessary supplements. Eat plenty of garlic. It is a known healing food. Onions are good as well, but are considered a root vegetable bulb.
More Information & Recipes: http://www.candidarecovery.com/recipes.htm
NO ALCOHOL – It is Full of Sugar and interferes with antibiotic treatments. If you are not on an antibiotic that prohibits it completely, 1 glass of dark red wine with low sugar residue such as pinot noir, merlot, zinfandel, or cabernet is recommended for a special occasion over beer. Beer has lots of sugar & yeast!
OKAY – Now put it all together & it gets pretty tricky, but can be done!
Good Luck & Good Health!
If would like to submit tips or recipes, Please send them to Info@LymeDiseaseAwareness.org
Eating All Natural Organic Foods is highly recommended. Raw foods or foods steamed or cooked on low heat are also recommended. Good sources to find these foods:
Grapefruit Seed Extract is a Powerful In Vitro Agent Against Motile and Cystic Forms of Borrelia burgdorferi Sensu Lato:
Read Article Here: http://www.siv.no/webpro/dokument/564000_Citrosept.proof.pdf