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Lyme Aid and the Gluten Free Factor

Thank you everyone for your sweet comments and private messages and prayers regarding my Lyme Disease resurgence.

As I mentioned, I was scheduled to meet with my Lyme doctor in Orlando on Monday morning.  Since this was the day that followed Mother’s Day, and Fiddledaddy intuitively knew I was a little down in the dumps (the fetal position and non-stop tears are generally a give away), he booked us a night at the new WDW Animation Resort following my appointment.

And I’ll get to that next post.  WITH PICTURES.

The doctor’s appointment went well.  At least as well as could be expected in that he did not give me a magic pill to fix me.  He denied my request for pain killers as well.  (Because I have to go back on Low Dose Naltrexone.)  You can’t blame a girl for trying.

After looking at my blood work, and knowing my history, my doctor has determined that I not only am dealing with underlying Lyme, and likely a Lyme co-infection, but more importantly, I have significant mold exposure.  All this to say I have a Biotoxin Illness.

Which sounds fancy.

Treatment for Lyme Disease and this sort of thing has changed in the last few years.  When I began treatment, my doctor simply used a combination of antibiotics and supplements and waited to see results.  There is no one size fits all protocol.  I was fortunate in that I respond well to antibiotics and have few issues with them.  My protocol was tweaked over the next 18 months with good results.  But we’re not done.  Because of my symptoms returning, and my blood work showing a biotoxin illness,  I need to resume a more aggressive treatment.

But some advances have been made in Lyme treatment, and after having some more testing done next week, my doctor will have a much better idea how to pinpoint what protocol I need to follow.

In the meanwhile, I have a few things I can do now.  One of which is that I have to go GLUTEN FREE.  And I have to LAY OFF THE SUGAR.  Which as we all know is my drug of choice.

Basically I’ll be following an anti-inflammatory diet.  I ain’t skeert.  I’ve known for a good while that I really needed to change my diet.  I’ve been enjoying a good deal of emotional eating these last 6 months or so, and it’s taken a toll.  Even my stretchypants are complaining.

I’m well aware of a number of really fantastic products that are gluten free, because I’ve had Jensen on that diet off and on over the last number of years.  But I know some of you have blazed the gluten free trail before me, and I wanted to quiz you all about some of your favorite gluten-free products.

I’ll start.  We dearly love Tinkyada Rice Pasta.  I actually prefer it to wheat at this point.

Your turn.  If you have any tried and true GF ideas, I’d so appreciate them!


16 Responses to Lyme Aid and the Gluten Free Factor

  • I am doing the same thing. Started a cleanse this week and will be continuing with an anti-inflamm diet as well. Time for this lady to get healthy. 🙂 Praying for you friend! We can trade recipes…

    • I say we ALL go into this together!!! The healthy girls gang!!! Lord knows I need it too 🙂

  • We have a LOT of GF recipes/info. My sister has been GF for almost 2 years now. My nephew has even put together a 4-H presentation on Living GF. He will compete at the State 4-H Roundup with it in June. 🙂

    I can tell you that my sister (and us) LOVE Chebe bread mixes. We even make her pizza rolls/pizza using the cheesy bread mix that we “doctor”. 😉 They are awesome. She also loves the Glutino pretzels.

    Last year we attended a GF and Allergy Expo in Dallas, TX. We were able to try so MANY different GF/Dairy Free/Soy free things. I had no idea the food industry had grown the GF line so much. Also, Better Batter has great cake mixes. We tried some there. 🙂 The next one is in Oct. if you care to take a trip to Dallas at that time. It would definitely be worth your time. 🙂

    Also, many products like shampoo, laundry soap, make up, etc. contain gluten. My sister has really researched those for “hidden gluten.”

    Let me know if you’d like any recipes/info. I’d be happy to share whatever we have.

  • I’m about 3 weeks ahead of you. One thing I’ve learned is you don’t want items with potato starch, rice starch or tapioca starch in them, they mimic the wheat/gluten effect. I cook with almond flour and coconut flour. I have found a couple of good recipes…whoops..one just went back to the library. Darn. I’ll get them to you.

  • One of my favs is the box of Glutino Gluten Free Dark Chocolate Candy Bars. I guess that wouldn’t be in the sugar free category…but it’s dark chocolate…which we all know is GOOD. FOR. YOU. and the sugar is pure cane sugar…as opposed to that awful white processed stuff! : )

  • I did the gf thing with my daughter for 3 years due to eczema and it helped some. She is seeing a homeopathic doc now and has for almost a year. I’m seeing a steady, slow improvement. She recommended the book, It Starts With Food. It is basically a paleo diet…fresh fruit, veggies, protein. No sugar, legumes, grains or dairy. Amazing testimonials on reducing inflammation. I have followed it now for over 4 months and I feel much better over all. Getting my 11 year old on board has been a little harder, but we’re slowly making changes. Google whole30 and give it some consideration.

  • OK; thought I’d go ahead and share this recipe. I have a friend in Sunday School who has Lupus and is on a GF diet to help manage it. She LOVES these cookies and I try to bring them to all of our fellowships to ensure there is something sweet for her. 🙂 I have to make sure we hold some back for her because just about everyone loves them. 😉

    17 oz peanut butter; 2 eggs; 1 cup white sugar; 1 cup brown sugar; 2 tsp. vanilla. Mix together, roll into balls. Place on ungreased cookie sheet ( I use parchment paper) and flatten with a fork. Bake at 350 until lightly brown. My oven takes about 10 min. Let cook completely before moving to a rack.

  • Look at the Whole 30 program from It Starts with Food.
    We will chat next week at Convention…I have lots to share!
    Bob’s Red Mill Pizza Dough mix is a good AP Flour sub, and GF Bisquick ain’t bad either.
    Onward & upward!

  • I am really sorry about all that you are hearing now, but thrilled that now you can get the more speicifc treatment you need to at least stop any progression of symptoms or the underlying cause.

    Funny- after all our discussions, when I saw my Neuro guy a couple of weeks ago for all of 5 minutes (the records he had requested had not arrived so …) he said there was a new Infectious Disease Dr coming to the clinic to reside in July, and that I may an incredibly good candidate, seeing as how Neuro and Immunology have been bouncing me back and forth now for three years with no results.

    So. Looks like I have more to research, so I can have even more discussions about how we might go about finding a dang name for whatever.

    I would actually like to, you know, maybe *walk* again sometime. Before I die. WHich, will be sooner than it should be, so “Let’s get moving, folks!”

    And my sweet friend, thank you for the update. I know that talking about these things is the LAST thing you want to do. As is asking for help, etc etc etc. I know. But, I love you even more every time ‘just because’.

    You don’t always have to be the strong one. You don’t always have to be in control. – John B.

    I do believe he will make me tatoo these on my forearm soon if I do not take them to heart otherwise ☺


  • I am so sorry, DeeDee, that you are going through all this. Sounds like you have been getting some good Gluten Free advice. I have been trying to be gluten free since last June, as I have 2 genes for gluten sensitivity and it is contributing to some issues I have. However, some gluten was still sneaking into my diet and my doctor said I had to REALLY cut it all out. So I have done that over the last few months.

    It makes me so mad that they modified the wheat in this country back in the 1970s. So over time, it has resulted in these problems. Many people who have gluten problems here can go to Europe and eat all the bread they want because they haven’t messed with the food over there. They still eat real food.

    Stay away from the corn products, too. Look for the label “non-GMO” to make sure it has not been genetically modified. It costs more to eat real food, but is so worth it if it can help our health.

    I don’t have any great gluten free tips and tricks. I just look at the labels. Use the gluten free tamari soy sauce. I like the quinoa pasta … it seems to hold up better than the rice. Glutino makes good crackers. Of course, it’s best to stay away from everything processed. I heard someone say, “If it wasn’t food 100 years ago, don’t eat it.” Or … “If you don’t recognize an ingredient, your body won’t either.”

    It takes some effort, but I think the food we eat makes a huge difference.

    Praying for you, my friend…

  • We don’t face the same challenges, but we have been looking into alternative G/F options too to manage ADHD symptoms, and hopefully work around a long family history of lower GI issues (diverticulitis, Ulcerative Colitis, etc.), and Autoimmune diseases and stumbled across the Specific Carbohydrate Diet. http://www.breakingtheviciouscycle.info/home/ It might be something to look into and consider as you face this leg of the journey.

    We do note marked changes in ADHD behaviors…attending is better, impulsiveness is reduced, and I have fewer GI issues and psoriatic flare-ups, and my rosacea is better.

    Good luck!

  • My husband has had to be Gluten and dairy free for a few years now. It was a hard transition, but there are so many more products out there now that make it easier. A lot if it trial and error of products. We eat more simply now with fruits, veggies and meats. Here are a few brands that we like.
    And don’t forget that Chex has a few cereals that are also GF. The cinnamon one is really good. Hope that helps a little.

  • I was just noticing that my new favorite “chips” are GF. Terra chips – they are root vegetables but are so good!

  • My son has severe IBS and other issues, so we went on the Specific Carbohydrate Diet (outlined in “The Vicious Cycle” book and on pecanbread.com), which is the “ultimate gluten-free diet”. While it is challenging to follow, the results are totally worth it. There are some great recipes in the book and online. I primarily use almond flour for our recipes, and the best flour for the price is on nuts.com.

  • I’ve been gluten free for over a year now and it’s helped a lot. Now my friend who’s a nutritionist is recommending I try going dairy free and soy free. I thought wheat was in everything! They add soy to tuna! Why?!? A can of tuna should have water and tuna. This is going to be tough, but we can make these changes!