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Confused about why gluten free

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Posted 6/13/2014 3:21 AM (GMT 0)
I am 3 days into gluten free for lyme, and just still confused about why gluten free for lyme.

I miss bread and wheat already.

I guess I ate bread a lot before. But up until I had lyme I never had any gluten intolerances. Even now I don't really understand why my doctor has told me to go gluten free and tat I could see a 40-60 percent improvemtn in symptoms if I do.

I am not satisfied with the answer that being gluten free i sgenerally healthier etcetra because I don't actualy agree with that- I have eaten full lguten ( and a healthy balanced organic type diet) for years, and mostpeople I know have also. When I got lyme I didn't feelany more sensitivity to gluten. I m only doing this because my doctorsaid it will improve my symptoms significantly.

I also do not feel satisfied with an answer of gluten tunrs into sugar and sugar feed lyme. Many foods turn into sugar, and while my doctor advised me to cut back on sugar ( and I have), he did not say cut all sugar out- and did not say stop eating fruit, which has plenty of sugar.

And other foods just as much as wheat convert to sugar.

I am also not saitsfied with the GMO pesticide stance, because I eat mostly organic and organic wheat.

Okay- so why is the real reason that going gluten free helps lyme? I don't understand and it helps me to have a solid reason in order to persevere.

Also, do I have to eat zero gluten or is a little okay on occasion?

Also, when I am done treatment and hopeully healthy, can I eat gluten at that point, given that I don't have a sensitivity to it other than being off it helpign lyme?

I would like to understand this in a way that makes sense to me.

Interestingly, in the last three days I have been less symptomatic. I am not sure if it is related to being gluten free.

Posted 6/13/2014 3:25 AM (GMT 0)
I don't have all the answers to your questions...but i know that products with gluten cause inflammation in the body. Not just people with Lyme disease - but everybody. so, it's not good for anyone to eat gluten...but we do...and sometimes nothing happens to our health, but sometimes it does...especially when we become ill.
I know how you feel...I'm gluten free right now...and it's mostly the bread products that I miss.
Posted 6/13/2014 3:36 AM (GMT 0)
But see, I don't agree that wheat is bad for everyone, I just don't. I think a long term gluten free diet for me would be less healthy because of all the corn and other substitutions.

I am only doing this because my doctor said it will help.

I don't agree that wheat is bad for everyone.

Posted 6/13/2014 4:29 AM (GMT 0)
I share in your confusion about why we have to go gluten free!

Personally, I don't mind it much, except when I go out, not because I want to eat it, but because it's hard to find things to order without it. Works out pretty well though because most of the food you get when you go out or order in is less healthy than what you can make yourself.

The reasons that I've had floating around in my head are that it's inflammatory, that a lot of our wheat is now bred to have excessive amounts of gluten in it, and that for some reason lyme creates a gluten sensitivity? Perhaps because of something like molecular mimicry - something like our bodies attacking gluten because it's similar in structure to one of the bugs or something?

I find that for the most part the things I avoid because of gluten are just dietary filler anyway - the real nutrition is in the other stuff - veggies, fruits, meats, nuts, seeds, healthy fats, etc. Plus you can recreate any sandwich by just putting all the ingredients in a big romaine leaf!

I'm interested in seeing what information others have to share about the G word (it's pretty much become a bad word these days, hasn't it?)

Katebirch, just know that even the most bread-loving among us (me!) can learn to not be phased by not including it in their diets - it just takes a little time before it's no different than any other food that you just happen to not eat much. Plus not eating it definitely improves my energy levels - good luck with it!
Posted 6/13/2014 5:31 AM (GMT 0)
Lyme paradoxically means more sensitivities, allergic reactions, etc. We are far more prone to chemical sensitivities and mold, for example.

Gluten and wheat are major irritants, both in terms of the tummy, as well as in terms of your entire body.

It's hard to say which came first, LD or sensitivities, or do they exist side to side?

I ate tons of bread when I was little, and never had a problem. Then, I got to the point where I could no longer tolerate gluten, but could eat gluten-free bread. Now I can no longer tolerate any type of grain, period. My neighbor brought me some cupcakes once, and I thought, "Dang it all, let's just try!" I then got sick all over.

If you don't have any GI problems, you might be ok still eating bread. The GI problems are the first red flag, whether constipation or diarrhea.

My guess is, if you're going to eat gluten, go with non-GMO (more nutritious), and organic, and that might keep you going for awhile.

Some people say they tolerate milk better when it's raw, organic, and local (which it would have to be). I think the same can be said for all food, assuming you can afford it.

Too bad you can't grow wheat in a garden!

Margaret
Posted 6/13/2014 5:33 AM (GMT 0)
PS, It takes a good two weeks to clearly notice a difference. You still have plenty of gluten in your system at this point.

Note, also, that "gluten-free" is kind of a fad, but this fad needs to be taken seriously if you have Lyme Disease.

Margaret
Posted 6/13/2014 9:37 AM (GMT 0)
It takes 6 weeks for gluten to fully be removed from the gastrointestinal tract tissues. It can take up to 1 full year for gluten to be fully eliminated from the brain.

And as for the reasons to avoid gluten, research shows that everyone, 100%, who eats gluten gets leaky gut for a few hours after. It is only those with Celiac Disease who have chronic leaky gut from the gluten, because of the genetic predisposition for an immune response to gluten in the gastrointestinal tract.

Another reason is many believe gluten protein promotes inflammation in the body. Lyme also promotes inflammation in the body, and Lyme die-off (herxing) adds even more inflammation. Therefore, most LLMD's recommend reducing any source of inflammation you can to help your body deal with the die-off and effects of Lyme/coinfections.
Posted 6/13/2014 11:10 AM (GMT 0)
Kate,

Getting back to your comment on eating fruits. Be careful with what fruits you eat that are high sugar content that will feed candida. Dark berries and green apples in moderation are OK, but stay away from the rest.
Posted 6/13/2014 7:13 PM (GMT 0)
Kate google Grain Brain and it will explain how grains are really bad for us and not only cause gut problems but issues such as depression, dementia, headaches, anxiety, etc.
Posted 6/14/2014 1:29 AM (GMT 0)
4 days into gluten free and I finally got some gluten free bagels and pretzles and they were really satisfying! I had a bagel tonight with my favorite toppings and it was great (gluten free bagel).I think I can do this.

I know you all say it takes a while to get it out of the system but strangely I have felt a notable bettering of symptos in the last 4 days.

Posted 6/14/2014 5:23 PM (GMT 0)
Good, I'm glad you're starting to feel a difference from avoiding it. Just don't go overboard with the gluten free foods. Gums are used in many of them and I feel they could be a problem too if they're consumed a long time, but that is just my thought. Just pay attention to how you feel when you add new things. Enjoy!
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