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I am confused over diet... and what could these be: tiny bumps over veins

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Posted 11/18/2013 10:31 AM (GMT -5)
Combining my questions so I'm not clogging the board shakehead (I'd fill a few pages if I listed all of the questions that I've been having!)

I am confused over diet. When I went to the LLMD he suggested no yeast, no sugar, no white potatoes, no alcohol, no pizza, no peanuts.

I've been since thinking ... what is it with the pasta? I understand the pizza dough would have yeast, so that would explain that, but I don't get the pasta?

Would rice flour pasta be okay?

Is it the gluten that's the issue? or the type of flour? If it's white flour that's the issue,what about whole wheat?

Same with breads ... I get that the yeast is a nono but what about whole wheat tortillas or flatbreads?

I guess what I am basically getting at, is what is it about the flour/pasta that would be the issue, and what the alternatives are.

Another diet question that popped up for me is what's converted in to sugar. I thought all carbs were converted in to sugar by the body. But, I was googling to read more about lyme recommended diets, and some sites are saying no fruits because they contain sugar, but wouldn't vegetables convert to sugar too confused

I know I sound like an uneducated dork rolleyes but I wanted to ask, just in case someone could clarify for me.

My second question ...
Have you eve gotten these tiny (almost pin-head or a little bigger in size) bumps that form right over the veins? I've got three on my hands, and it feels as though some are on the back of my neck (which I can't see). Slightly itchy, raised. Super tiny though. They are *not* something in the vein protruding up, because if I move the skin, the bump moves with it away from the vein.
Posted 11/18/2013 11:22 AM (GMT -5)
The issues with flour/pasta is the gluten, I believe. Many doctors believe that we can't get well if they are using gluten, and for many - they are gluten sensitive or gluten intolerant - but not all.

While I recommend that all do a gluten tolerance challenge, if you aren't gluten sensitive, then there's no need to go completely gluten free. I discovered I was sensitive to manufactured yeast (like in breads), although the yeasts found in kefir helped dramatically.

The sugar that you need to avoid is not the natural stuff that's found in foods naturally - unless you are having issues with yeast - although you do want to be careful with how much fruit you eat - even if it's fresh. You know, too much of a good thing still isn't good for you!

White sugar, brown sugar, powdered sugar all raise the blood sugar levels - and even honey can do this I think, so natural sweeteners that don't do this like Stevia and Xylitol are better for us. Adding cinnamon will help balance out the blood sugar levels so that you don't get that spike.

Questions are good!!! How can we be expected to understand and comply with things that we don't understand??

As for your second question - that's a toughie since we can't see it and it could be a variety of things! Are you fairly sure that it's not a reaction to something? A medicine, supplement, soap or shampoo or something?
Posted 11/18/2013 1:45 PM (GMT -5)
My daughter has those little blue bumps on her veins, and I remember reading that it was a symptom of one of the co-infections...babesia I think, but I'm not positive. I don't remember where I read it, so if I come across it again I'll post it.
Posted 11/18/2013 2:37 PM (GMT -5)
Knack, I'm right there with you. I just had my second LLMD appointment on Friday, and they're setting up my oral and IV abx right now (have to get the test dose first). So much happened at the appointment that I got a little frazzled. When I got home I was reviewing the notes and read "Avoid carbs and sugar." The more I think about that, the more confused I get! Even veggies have carbs!

I just called the doctor back and they said it's all about controlling yeast while on abx. They told me not to over think it, and just avoid bread and pasta, but even a little here and there isn't going to kill me.

The more I read on the internet, the less I know. :(

I'll keep reading as much as I can on this site, and I'm sure I'll get through this. My wonderful wife is happy to make gluten-free recipes for the whole family. It seems like gluten-free diets are the easiest thing to find.

If I have any diet related epiphanies over the coming months on abx, I'll share what I learn.


-ccbrunk
Posted 11/18/2013 2:51 PM (GMT -5)
Hi guys, from what I understand is all of these foods mentioned have either sugar or gluten. Like traveller said fruit is ok in sm amts. Berries are the best if you want low sugar fruit. Blackberries, raseberries, strawberrys, and blueberries.The problem with sugar is not only does it grow yeast in our bodies but the lyme bacteria love the yeast. Also sugar causes inflammation in the body. Inflammation causes lots of other issues as well. sad
Posted 11/18/2013 3:37 PM (GMT -5)
Include more vegetables, especially leafy greens like collard, kale, etc. and other vegetables. Green smoothies are are one way to get greens down. I add some apple to sweeten it a little. That might be a bit much for you if you are used to the standard diet.

I just recently decided to cut grains out of my diet most of the way. If I have any, it will just be rice and buckwheat, which was the only grain I used before this. I'll use almond or coconut flour instead of grain flours. I've done it about 5 days so far and feel better for it, with very little bloating now and my head feels more clear.

I've used brown rice flour for several years and did better with it than I did with wheat, whole wheat or not. Modern day wheat is many times higher in gluten than in the past, so, in my opinion, I don't think it's good for anyone, especially if it's genetically modified on top of it.
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