January 24, 2017

Healing Lyme Disease With Foods

Nutrition for Lyme Disease Recovery

by Jessica Sanders

For those suffering from Lyme disease, what you eat can have a huge impact on your body, causing inflammation and a depressed immune system. Luckily, diet is something that’s within your control, and if you eat the right foods, you may see some of your most uncomfortable symptoms disappear.

To heal Lyme disease, you need to build a strong immune system, minimize inflammation and limit your intake of gluten. Here’s how you can achieve all these goals with a few simple diet modifications and some recipes to try at home.

Build a Strong Immune System

healing lyme disease with foodsA healthy immune system is critical for Lyme disease patients because the bacteria that cause the disease have the ability to stop the immune system from launching a proper defense, according to research done at the University of California, Davis.

While tests in the UC Davis study were done on animals, researchers concluded that this finding could answer the question of why Lyme disease patients are so vulnerable to multiple infections from the same strain of bacteria.

In order to stop multiple infections from happening, it’s important to focus on building your immune system, which will have a better chance at stopping the bacteria from infecting you again and again.

The role of nutrition is central not so much in the actual bug killing, but in the underlying strength and resilience of your health. Add the following foods to your shopping list to start building a healthier immune system:

Sweet Potato—High in Vitamin A

Vitamin A has been found to improve immune responses in animals, as well as children.

Sockeye Salmon—High in Vitamin D

Vitamin D works to improve and maintain neuromuscular and immune function.

Reduce Inflammation

Most inflammation symptoms related to Lyme disease are a cause of “inflammatory cytokines,” according to Dr. Bill Rawls. Luckily, diet can make improve the pain and inflammation you feel.

An anti-inflammatory diet heals the joint pain, swelling, fatigue, brain fog and headaches, and unhealthy cell function associated with Lyme disease.

Giving your body what it needs to fight inflammation includes eating:

Flaxseed—High in Omega 3

When broken down in the body, omega 3 works to reduce inflammation. Always buy ground flaxseed; whole flaxseeds don’t absorb as well in the body.

Spinach—Vitamin E

Not only is spinach loaded with omega 3s, but it’s also high in Vitamin E and B vitamins, all of which reduce inflammation in various ways within your body.

Limit Your Intake of Gluten

A large portion of the U.S. population is gluten intolerant, even if they don’t know it yet, because the human body has a hard time breaking down wheat. For some people, sprouted wheat is okay, because the sprouting process breaks down enzymes that are difficult to for our bodies to digest.

However, those suffering from Lyme disease are best to avoid gluten altogether. Fortunately, this is easier to do than you might think. There are many gluten-free products on the market, and a variety of delicious foods that can replace your usual gluten go-tos. Here are a few gluten free options to stock up on:

gluten free for lyme diseaseFood for Life Brown Rice gluten free bread

The texture and taste are better when toasted. Top with nut butter for a gluten free breakfast.

Brown Rice

Brown rice is naturally gluten free, and versatile. Add it to stir-fry or make it as a side for your chicken and vegetables.

Explore Asian bean noodles

These noodles are made with bean flour, so not only are they gluten free, but they’re high in fiber and protein. They taste like whatever they’re paired with, so you can make them with all your favorite noodle sauces including marinara and peanut.

With all these foods in your kitchen, it’s time to make a delicious meal. Try these two recipes to implement the Lyme diet in your everyday life.

Roasted sweet potato saladRoasted Sweet Potato Salad


  • 2 sweet potatoes, diced
  • 1-2 tablespoons EVOO oil
  • 2 large sweet red peppers
  • 1/2 lb  fresh spinach, roughly chopped
  • White balsamic vinegar
  • Salt and pepper to taste
  • Pepper


  1. Sweet Potatoes: Preheat the oven to 450 degrees. Toss the sweet potatoes with the oil and gravy herbs. Spread on a greased baking sheet. Roast for 20 minutes – check the potatoes for doneness, gently stir, and return to oven. Repeat this process every five minutes for about 15 more minutes (total roasting time should be anywhere from 30-45 minutes). Turn up the heat to 475 and roast for a final 5-10 minutes to really brown them nice and pretty. When they’re done, they should be visibly browned and relatively “dry” to the touch so that once you loosen them you can shake the pan and they slide back and forth easily.
  2. Red bell peppers:  Grill red peppers over medium heat for 10-15 minutes or until the skins blister, turning frequently. Immediately place peppers in a large bowl; cover and let stand for 15 minutes. Cut into slices.
  3. Assembly: Place roasted sweet potatoes and grilled red peppers over a bed of spinach and sprinkle with white balsamic vinegar.
  4. Serve this as side dish or add goat cheese and grilled chicken for a satisfying lunch.

Flax Seed Toast


  • 2 slices gluten free bread
  • 1 tablespoon almond butter
  • 1 tablespoon organic jam
  • 1 tablespoon ground flaxseed


  1. Toast your bread and top each one with half of the almond butter, jam and ground flaxseed. Enjoy this for breakfast or a hearty snack.

While the Lyme disease may feel impossible to cure, diet is something that’s within your control. With the right foods you can reduce major symptoms, such as inflammation and depressed immune system. Avoid highly pro-inflammatory foods like gluten, in favor of good fats like ground flaxseed. Add salmon and sweet potato to your weekly shopping list and you’ll begin to feel relief.

Healing is Possible. All you need is the right guidance, right foods and the information and support from Home Cures That Work.

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Fighting Back Autism with GFCF Diet

For most people, the breakdown of dietary and wheat proteins into usable energy is a relatively simple and symptom free process. The digestion process breaks down proteins into smaller and smaller peptides (amino acid  chains) and finally into individual amino acids which are then used by the body for energy. However, many children with Autism Spectrum Disorders (ASD) cannot properly digest proteins, like those found in wheat (gluten) and dairy (casein) products.

The improperly digested gluten and casein proteins form peptides or substances that act like opiates in the body. These opiate-like peptides can alter the person’s behavior, perceptions, and responses to their environment.

Implementing the Gluten Free – Casein Free Diet (GFCF Diet)

While mainstream medicine has yet to officially recommend a special diet for autism, many parents have had great success implementing a strict Gluten FreeCasein Free Diet (GFCF).  The theory behind the GFCF diet is that removing these poisons from the body will lessen autistic symptoms such as impulsive behaviors, lack of focus, and even speech problems.

The GFCF diet is by no means an easy undertaking, but since it has been proven successful it is definitely worth trying. To succeed at this diet, it must be undertaken for no less then 6 months and all gluten and casein must be completely eliminated from the child’s diet.

The first step in starting this diet is to

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Gluten Intolerance: Going Against the Grain

Anyone can experience some form of Gluten Sensitivity as a normal immune response to the presence of gluten in the body. Some people can have minor discomfort while others can have severe health problems.

The medical term for severe gluten intolerance is called “Celiac disease.” One in every 100 Americans is estimated to have Celiac disease, yet only 5% are successfully diagnosed. The other 95% are living in constant distress and failing health.

Those with mild or moderate gluten sensitivity may only experience symptoms occasionally and just chalk the discomfort up to the food.

What Is Gluten?

Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do NOT have gluten include:

  • Wild rice
  • Corn
  • Buckwheat
  • Millet
  • Amaranth
  • Quinoa
  • Teff
  • Oats
  • Soybeans
  • Sunflower seeds

Gluten can be removed from wheat flour, producing wheat starch. All of the gluten in wheat flour, however, cannot be removed. Still, according to the Food and Drug Administration (FDA), if a certain amount of the gluten is removed, the food product can be labeled “gluten-free.”

What is the Difference Between Celiac Disease

and Gluten Intolerance

Celiac disease is an immune reaction, a severe sudden onset allergic reaction, to the protein called gluten.

Gluten intolerance often has a slower onset than Celiac disease, and may be hard to diagnose due to the broad range of symptoms and causes.

Symptoms of gluten intolerance and Celiac disease can include:

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The “Home Cure” for Celiac Disease

Heather came in to the office with “fatigue.”  She has felt tired for years.  She has been to other doctors and found to have normal thyroid and other hormones. No cause of her fatigue had been found.  She also had mild asthma and allergies, as well as some bloating when she eats.  We performed a blood test for antibodies against gluten and they were positive, so she started on a Gluten-free diet.  Over the next several months Heather was relieved of all her symptoms.  She even had dry skin and hair that resolved on the diet.  She was eating well, but was able to lose weight.  She had the energy to get through the day, and was able to quit using her inhalers and nasal spray.

In studies done on “Celiac disease,” it seems that about one percent of every population that eats wheat has gluten intolerance.  Many of them have little or no intestinal problems, but manifest this allergy in other ways, such as with Heather.

What is gluten?

Gluten is a protein found in all grains.  It’s what makes dough sticky and bread chewy.  Because it makes the dough sticky, it holds in the gas that yeast produces, allowing bread to rise.  Extra gluten is sometimes added to dough, such as bagels, to make them more chewy.

Why do people react to gluten?

Only the type of gluten found in wheat, rye, barley and spelt causes a reaction.  The reason for this problem is

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Giving Thanks for What You CAN Eat

A friend of mind, Ginger Klein, has agreed to share her experience of suffering from Celiac disease. Her diagnosis is not uncommon, but she shares her gluten free diet tricks she has learned over the years, as well as what do when eating out, how to cope with holidays and making favorite recipes at home.  Her personal story and success will inspire anyone with gluten problems and help the rest of us understand more about those this debilitating disease.

Second Time Around is Worse

I was experiencing mild expression of Celiac Disease while in graduate school, had bouts of lactose intolerance, and seemed to catch a lot of colds and flues.

For the next 6 years, I had frequent, unexplainable bouts of diarrhea (I even got tested for parasites once, with negative results). I slowly lost weight during that time, but then went through a month and a half during which I got severe diarrhea about every 3-4 days. I kept trying different ways to treat it, fasting and then doing the BRAT diet (and of course once I got to toast, I got diarrhea again) and getting various kinds of medicine to treat intestinal illnesses (Imodium was the worst, because it trapped the gluten in my intestines and made me get WORSE).

My skin got dry, my complexion was pallid, my hair started falling out and my nails were extremely brittle. I dropped weight very rapidly, and then started to lose coordination. I tripped walking down the street one day, and couldn’t even catch myself to break my fall — I landed on my knees hard, splitting them both open. They didn’t form proper scabs, and for weeks the weak scab that did form would wash off in the shower and they would bleed like they were freshly wounded. It took about 2 months for them to finally heal.

About a week before I started eating gluten free, I talked to my Mom was said I was diagnosed with Celiac disease as an infant, but at the time our family doctor said that it was “a childhood disease and I would grow out of it,” so when I started school my mother put me back on a regular diet.

I gave it some thought, and about a week later (after a day of fresh bread and pasta), woke up in the middle of the night vomiting and having diarrhea at the same time. I realized I should try a gluten free diet. The next day, I announced I was going to stop eating bread or pasta, and see if that helped. Then I started looking on the internet and got a clearer idea of other dietary changes I would need to make to fully test the childhood Celiac diagnosis theory. I learned that there were others like me who had been diagnosed in childhood, had a period of several years when they ate normally, and then got very sick — the disease went into remission but came back with a vengeance in their late twenties or early thirties. I also learned that now there are blood tests and other procedures that can diagnose the disease, but these weren’t available to me.

Trio of Triggers

I went 3 days, then a week, then two full weeks without getting diarrhea. I began to feel ever so slightly better, but was incredibly weak and continued losing weight. My supervisors recommended a vacation (and there were other things going on, too; a break-up  — usually some particularly stressful incident, be it emotional or physical, will somehow trigger active Celiac Disease — and the combination of physical illness and emotional distress sent me into clinical depression), so I vacationed for a month to rest, ate lots of rice, and meet with a psychologist I knew.

One of my greatest delights was discovering after a few weeks that I could eat dairy again without any problems. In fact, for the next year I could get away with eating large bowls of ice cream every day and have no tummy aches and not gain any weight. I picked the highest fat content I could find for milk and yogurt, and spread the butter thickly on the pancakes I made from the rice flour I found at the store. I created mini rice-cake pizzas, and came up with a few other special recipes using locally available foods.

After going gluten free for two years, I was delighted to find a growing awareness about Celiac Disease and an explosion of new, gluten free products, not only in health food stores but also in ordinary grocery stores, and even at Wal-Mart.

Now, over six years after changing my diet, my intestinal lining has recovered and I’ve regained weight; in fact, now I have to make healthier choices and work to incorporate less fattening options and more fiber into my diet. Also, infertility is associated with *untreated* Celiac Disease; but that complication has also healed with my new baby! 🙂

Go For the Bacon Double Cheeseburger! (But skip the fries)[am4show guest_error=’noaccess’ ]

My own diet consists of eating a lot of corn tortillas 🙂 and I go to Mexican restaurants, because there are corn options. Chipotle burrito bowls are my favorite. Taco bell tacos (hard shell) are one of the few reliable fast food items I can eat on the road. I NEVER trust French fries, and go for the bacon double cheeseburger without a bun when I can’t get anything else (and have to eat fast food).

When eating out at a sit-down restaurant, I check for an online menu before I go (lots of chains have them now), and remind myself to tell my waitress, “I need everything gluten free,” to see if there is a specific gluten free menu available. In some places, this brings a visit from the cook to my table, who goes over my options and can verify if, for example, they have a dedicated fryer for fries (one that doesn’t have battered things fried in it), or a separate grill for grilled foods, and to remember to withhold croutons and check the labels on the salad dressings.

Measure for Measure, Gluten Free Comes Out Equal

For at-home baking: Bette Hagman has lots of ideas in her cook books (The Gluten Free Gourmet line), but I’ll confess I haven’t used as many of them as I thought I would, because I hate having to buy a hundred different kinds of flour. I keep my flour and starch supplies pretty basic, and add ground flax seed for fiber. The best tip I’ve ever heard is to find out what the proper weight is for flours, and when substituting, not go on dry measurements, but on equal weights.

For holidays, I always take food (bread, crackers, cookies, etc) with me when going to someone else’s house. Pamela’s Mini Ginger Snapz are the best thing for Christmas. For Easter, I’ve developed a bread machine recipe that satisfies the nostalgia for a doughy treat.

When people want to cook for me, I steer them towards some simple classics, like oven-roasted chicken (with a warning to not add soy sauce if they are using a recipe), mashed potatoes from scratch (use milk and butter instead of chicken broth), and veggies. I recommend staying away from any kind of sauce or packaged mix, and just using whole, plain ingredients (spices are fine, but not spice mixture packets, as they could contain wheat flour or starch).

Betty Crocker has done a wonderful thing in making four gluten free baking mixes available in the regular baking aisle in many grocery stores: yellow cake, devil’s food cake, brownies, and chocolate chip cookies. While 3-4 times more expensive than their normal counterparts, they are still considerably cheaper than those offered by specialty companies, and they’re easy to find, and with directions that look normal. Also, they TASTE GREAT. One of the problems with gluten free baked goods is that they tend to have a gritty texture. Somehow, the Betty Crocker mixes don’t have this. So I steer people towards these when they want to make baked goods that I can eat.

It’s Not Worth It

The biggest thing that helps me handle Celiac disease is that I got so sick before I tried going gluten free. I was seriously worried I was going to die, because nothing I ate stayed in, and my body was wasting away and breaking down in front of my eyes. The return to health from changing my diet has been such a delight and relief, that I only rarely struggle with temptations to eat things that aren’t allowed. The second biggest thing is that we have an amazingly good gluten free bakery in town, and I know that even if I can’t eat the cookies, pies, cinnamon rolls, or pizza in the office or at an event, I just have to wait until I get home. It’s just not worth getting sick.

I’ve seen people struggle with bitterness and self-pity, and by the grace of God I haven’t. I’ve had people try to offer me pity, and it’s something I can’t accept — I continue to be too grateful to be alive and healthy as I follow a somewhat restricted diet. I would offer the advice to focus on the good health, the restored strength and lack of intestinal pain, and to pause and let yourself get teary-eyed in the supermarket aisle when you discover a new packaged food that is safe to eat (like the Betty Crocker mixes), or a restaurant that has come out with a gluten free menu (like the Olive Garden!), and to give thanks for what you CAN eat.

The hardest thing is helping people understand that I can’t cheat. If I eat the wrong thing, it will destroy the lining of my intestine, causing the symptoms I have mentioned above, but also leading to mal-absorption and a host of complications from diabetes to osteoporosis to colon cancer. NOT WORTH IT. And unlike other food allergies, I can’t just take a pill for it; there has not yet been a medication put on the market that will block the autoimmune response to the gluten protein.

I’m always glad to help in ways that will enable others to live with being gluten free! So, I hope this assortment of things I’ve done helps!

Grandma Barton is grandmother to Joe Barton, founder of Barton Publishing and Home Cures That Work. She is a two-time breast cancer survivor with the help of Dr. Saunders and natural remedies. Grandma loves finding cures within the home to treat all sorts of ailments. With tips she’s learned on the farm and along the way, Grandma Barton brings a time-tested and trusted voice when it comes to home remedies. She really is an inspiration to us all.

Gluten Free Fun Handbook

Celiac Disease Is 100% Reversible!

Imagine finding the key to turn your life around 100% and then doing it . . . Because you can!

The power to see the future you want to see is completely in your hands today.

What’s stopping you from living completely free and easy?

Why even try to tolerate painful cramps caused from eating wheat gluten?

You’re either free of pain or not, there is no in between.

If you’re like 4 out of 5 people in the U.S. you suffer from the side effects of eating toxic protein from improperly processed grain products called “gluten.”

You know you’re here for one purpose.

All you want is “hardcore proof” to turn this corner.  Discover the “evidence-based science” that can save your life.

You’re at the crossroad and all you needed is in my Gluten Free Guidebook.

More than a simple cure . . . You will learn everything about gluten poisoning the doctors don’t want you to know, so your future will be gluten free forevermore.

It seems impossible to be your best when you’re feeling drained from the inside out 24 hours a day.

Gluten sensitivity is linked to 55 diseases you can avoid by removing just one simple thing from your life.

Totally Transform Your Life With The Gluten Free Handbook!
Click Here For Instant Access To A Gluten FREE Life.

Product Review: Nutrition Bars

Eating on the go, whether you are on a gluten free diet or not, is a resort many of us make even when we try to eat healthy and whole foods on a daily basis.  Furthermore, if you are trying to eat every few hours, a snack bar can help when the urge to eat kicks in and when you are trying to resist processed foods, the nutrition bar seems like a healthy option.

Today, the shelves of grocery and health food stores are lined with energy bars, protein bars, nutrition bars and snack bars for your convenience.  But the nutrition bar jungle makes selecting the best one hard to do.  They all offer some kind of supplement in an easy to eat bar loaded with proteins, fiber, fruits, etc. Some nutrition bars contain too much sugars or gluten, for those watching wheat consumption, but the main point is to eat a bar full of nutrition.

Below is an analysis of nutrition bars to see how they stock up and assist you in making a powerful punch with your purchase. Nutrition bars come in a variety of flavors and with a variety of names:

  • Protein bars
  • Energy bars
  • Meal-replacement bars
  • Whole Food bars

However, those categorized as nutrition bars differ from snack bars (granola) or candy or chocolate bars by the following characteristics:

  • Larger by Weight
  • Higher protein (between 10-30 grams/bar)
  • Fiber content

Within the broad category of nutrition bars, there is a huge difference in nutrition value.

  • Fiber – To promote natural elimination and reduce cholesterol
  • Saturated Fat – “Bad” fat, should only 1/3 of total dietary fat
  • Total Fat – Whole foods such as nuts are naturally high in fat
  • Sugar Alcohols – Too much sugar causes bloating, gas and laxative effect
  • Added Vitamins

Here are nutrition bars by category, including a brief description of flavor and notes on each bar’s strength or weakness.  Note which bars are safe

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Ch-Ch-Ch-Chia for Gluten Free Diet

Upon first hearing about “chia,” I have to admit I automatically thought of the jingle “ch-ch-ch-chia,” that’s used to market the popular Chia Pet, but that’s not why I’m bringing chia to your attention!

Due to the fact that chia is marketed less as a food, chia seeds are not widely known for their amazing health benefits, but they are in fact extremely nutritious, edible seeds that you can buy at any good health food store. Regulated as a food by the FDA and a member of the mint family called Salvia hispanica, chia seeds are quickly becoming the latest health food craze, and for good reason.

Top 7 Health Benefits of Chia

1. Reduce cravings and hunger.

A great source of soluble fiber, when mixed with water, chia seeds form an almost solid gelatin. The same reaction takes place in the stomach when we eat them, helping us to stay fuller for longer. Awesome!

2. Help control blood sugar.

This same gelatin substance that forms in the stomach, also creates a physical barrier between carbohydrates and digestive system enzymes, thus slowing the conversion of carbohydrates into sugar. A major plus for diabetics!

3. Increase Energy.

Thanks to their natural ability to slow down the conversion of carbohydrates to sugar, chia seeds are a great source of sustained energy to help increase endurance.

4. High in omega-3 fatty acids.

Providing copious amounts of nutrients such as protein,  fiber, antioxidants and most importantly essential fatty acids, these mighty little seeds really pack a punch.  They contain over 60% essential fatty acids and more omega-3s than flax seed. According to living-foods.com they also provide three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains.  These are the essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K. If you want brain food, there is not better source!

5. Keep us hydrated.

As already described, chia seeds absorb water, 12 times their weight in fact. Eating this superfood will in turn keep you hydrated. As we already know, fluids and electrolytes are extremely important to support the life of all the body’s cells. “With Chia seeds, you retain moisture, regulate, more efficiently, the bodies absorption of nutrients and body fluids,” explains living-foods.com

6. Help build muscle.

An excellent source of protein, chia seeds make a great addition to any weight management program to help build lean muscle. They are also low-carb and support weight loss. An ounce of chia seeds only provides 137 calories!

7. Gluten-free.

An ideal food for people with a gluten intolerance, these seeds are a gluten-free source of fiber. Chia contains both soluble and insoluble fiber that supports a healthy digestive system. Plus, unlike flax seed, chia seeds don’t need to be ground to make their nutrients available to the body.

Roger Asmus (Go Get Thin) entered a fitness competition and won the Mr. Teenage Colorado in 1991. He was later named Mr. Mile High in 1996 and achieved his dream when he was proudly awarded the title of Mr. Natural Colorado in 1998. Roger has been highly sought after as a model and authority in the fitness world, appearing in national news and magazines sources. Roger is currently one of the top personal trainers in the country and is president of Core Health Innovations™.

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