Nutritional Strategies for Healing From Lyme

[PacificMama]

Hi,

 

I just wanted to put out a mention of this book for any who are interested. Im currently making my way through "The Lyme Diet: Nutritional Strategies for Healing From Lyme Disease". It's a new book by Nicola McFadzean shes an ND in San Diego. Shes ILADS trained, and Ive seen her mentioned as a speaker at some lyme conferences. Most recently at the Lyme Induced Autism Conference.

 

Here is the link to her web site, where you can read an excerpt.

http://restormedicine.com/category/lyme-disease/lyme-diet-book/

 

And here is a link to another site that lists the table of contents, and some other excerpts.

http://www.lymebook.com/lyme-diet-book-nicola-mcfadzean-nd

 

 

Its also available through Amazon.

 

Part of excerpt:

Navigating the most appropriate diet for a Lyme disease patient can be difficult, but good nutrition is such a crucial part of any treatment regimen that it is well worth addressing. Food is incredibly important. It sustains us, nourishes us, and can heal us. Food is medicine. It should be one of the most important factors in your treatment program. In fact, you should begin thinking of every single thing you put in your mouth as medicine. Would you take an antibiotic or drug if you knew it was toxic, and you also knew it would have no beneficial effect on your Lyme disease? Probably not. So why eat low nutritional value, toxic foods that have the potential to harm you and add absolutely no benefit to your body except for additional calories?

Edited October 25, 2010 by PacificMama

[pixiesmommy]

VERY interested in this. We have cut so much already, but curious to see what connections she makes. I am afraid they are going to tell us no more raw milk since it can harbor Babesia. We can't do pasteurized because my 3 yr old reacts to it, but not to raw. Arghhhh! That would mean dairy-free, which is a PITA considering all the other stuff we can't have (gluten, sugar, preservatives, artificial/natural flavors, artificial colors, corn, xanthan gum..... oh the list goes on and on...)

[lyme_mom]

Couldn't raw milk also carry Lyme too? Did you read that it can carry babesia?I would be interested in where i vould find more info because I looked years ago when i considered using raw milk because of all the health benefits. I decided against it because cows get Lyme (I read about this in a Lyme book) and I know they are not able to test humans for Lyme with any degree of certainty so I'm sure they can't test cows and the coat would be too high. We haven't used real milk in years because it is not good for you. Its the first thing they say stop if u r sickbor have any health issues. That says a lot to me. I know raw milk is better. My kids like rice or almond milk. Homemade cashew milk (in a vitamixer blender) is the closest taste to creamy milk. It's really delicious on granola.

[matis_mom]

  On 10/26/2010 at 12:21 PM, lyme mom said:

Couldn't raw milk also carry Lyme too? Did you read that it can carry babesia?I would be interested in where i vould find more info because I looked years ago when i considered using raw milk because of all the health benefits. I decided against it because cows get Lyme (I read about this in a Lyme book) and I know they are not able to test humans for Lyme with any degree of certainty so I'm sure they can't test cows and the coat would be too high. We haven't used real milk in years because it is not good for you. Its the first thing they say stop if u r sickbor have any health issues. That says a lot to me. I know raw milk is better. My kids like rice or almond milk. Homemade cashew milk (in a vitamixer blender) is the closest taste to creamy milk. It's really delicious on granola.

We are staying clear of the raw milk for the same reason. We found local milk that is flash-pasteurized and NOT homogenized and that is a good compromise. It comes in glass containers so that is an added bonus.

 

I'd love to try that cashew milk... what's the recipe?

[MichaelTampa]

Speaking of recipes and cashew milk, don't have one for cashew milk to drink as is. But, I frequently make cashew french toast, where the batter is simply raw cashews, soaked a few hours or overnight, drained, and then blended with some fresh water. I cook it with coconut oil and sprinkle cinnamon on it and as well, and use toppings of almond butter, coconut oil, and strawberries (I buy frozen and then just thaw them in the refrigerator).

[matis_mom]

  On 10/27/2010 at 2:56 PM, MichaelTampa said:

Speaking of recipes and cashew milk, don't have one for cashew milk to drink as is. But, I frequently make cashew french toast, where the batter is simply raw cashews, soaked a few hours or overnight, drained, and then blended with some fresh water. I cook it with coconut oil and sprinkle cinnamon on it and as well, and use toppings of almond butter, coconut oil, and strawberries (I buy frozen and then just thaw them in the refrigerator).

That sounds soooooo goooood! Do you soak them in salt water, or just plain water?

[lyme_mom]

  On 10/28/2010 at 2:17 AM, mati said:

  On 10/27/2010 at 2:56 PM, MichaelTampa said:

Speaking of recipes and cashew milk, don't have one for cashew milk to drink as is. But, I frequently make cashew french toast, where the batter is simply raw cashews, soaked a few hours or overnight, drained, and then blended with some fresh water. I cook it with coconut oil and sprinkle cinnamon on it and as well, and use toppings of almond butter, coconut oil, and strawberries (I buy frozen and then just thaw them in the refrigerator).

That sounds soooooo goooood! Do you soak them in salt water, or just plain water?

Here is the recipe for the cashew milk.http://www.elanaspantry.com/cashew-milk/. I think you can do it either way-soaked plain or in sea salt. This recipe doesn't mention soaking in sea salt but when I dehydrate raw nuts (which I used to do when I had time) I soaked them in a little sea salt and water overnight and then rinsed them and put them in the oven on the dehydrate setting. This apparently gets rid of the stuff that is hard to digest in the nut without killing the good stuff. Vitamixer sells nut milk bags that strain out the grittiness of the crushed cashews but if you put it on granola you don't notice it. If you use less water you can make it thicker as a substitute for cream.

[MichaelTampa]

I haven't ever used salt for that meal or for soaking nuts. Is it just for flavor, or supposed to do something extra?

[lyme_mom]

I don't know but I always assumed that the sea salt helped to pull out the enzymes that r hard to digest because salts r used to detox in a bath for humans. Also when u make homemade broth u put apple cider vinegar in the water to help pull the good stuff out of the chicken bones so I figure the salt does something similar with nuts.