My lunch plan used to begin with the question ‘What do I feel like today?’ but since my Lyme Disease and co-infection diagnoses, I’ve had to think differently.
I now believe the most important part of my recovery is diet - detox is essential and certain foods will not only aid elimination, they'll also attack pathogens. Likewise certain foods will feed the machine that is disease. When I veer off the straight and narrow, boy do my symptoms flare up. I've just spent the last ten days recovering from eating, drinking and generally acting like I didn't have Lyme.
Keeping that in mind, today I created this delicious dish with sauerkraut for gut health, and salmon for omega, a dash of Himalayan salt for balancing blood sugar and ph, black pepper which aids digestion, extra virgin olive oil for its antioxidants, lemon for vitamin C + digestion, and apple cider vinegar (with the mother) for all manner of health properties - as well as flavour of course! I used a wholegrain spelt organic pasta as a base, cucumber for crunch and rocket to make it zing!
I’m not a doctor or a dietician, but I am suffering with Lyme Disease or rather the Borrelia Burgdorferi bacteria. This spirochete does not like certain foods; such as parsley which aids metal detox and celery, which is full of mineral salts and provides gut acid (something I’m lacking).
Educating myself on what to eat has been vital for getting better. I’ve learnt that as much as a little of what you fancy does you good, a little of what you wouldn’t usually have fancied, can do you better!
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