By

Sandra Chaloux

| 07/11/2016

Anti-Inflammatory Diet for Chronic Lyme Disease Q & A with Lara Lattman of Five Stones Wellness

Anti-Inflammatory Diet for Chronic Lyme Disease Q & A with Lara Lattman of Five Stones Wellness

1. Q. According to The Lyme Disease Solution by Kenneth Singleton, MD, approximately 80% of those suffering from Chronic Lyme Disease also struggle with maintaining a healthy weight. Why do you think this is?

A. People suffering from Chronic Lyme Disease often experience inflammation that is caused by increased cytokines in the body. Cytokines are those substances that are secreted by immune system cells, affecting other cells around them. Often the individual’s full healing capacity is greatly reduced, making them much more likely to suffer other chronic symptoms, like unwanted weight gain.

2. Q. How do Insulin and Leptin resistance play a role in chronic inflammation?

A. When an individual is resistant to a hormone (in these cases insulin and/or leptin), the body is actually creating higher amounts of them, because the cells are ignoring the signals of their presence. This increased amount of insulin causes fat storage, and the increased leptin causes inflammation. This is a compounding problem along with the inflammation caused by Chronic Lyme Disease. We need to increase insulin and leptin sensitivity in the body to reduce inflammation and help resolve chronic symptoms of Lyme.

3. Q. What causes Leptin resistance and what can we do about it?

A. Unfortunately, many of us have gotten in the habit of eating past the signal of being full for so long that our bodies have learned to ignore that “I’m full” message. I recommend being more mindful when we eat, choosing to stop eating when we are no longer hungry instead of waiting until we feel full. Inflammation and excess free fatty acids also contribute to leptin resistance, so reducing inflammatory and processed foods in the diet can also help.

4. Q. What do you think about food sensitivity testing -how reliable are these tests?

A. If you do a food sensitivity blood test and only a few foods are positive in the results, you probably have identified the true culprits. If your test results show more than five (5) food sensitivities, you have a leaky gut, but these results may lack the accuracy as to your specific sensitivities. Overall, I feel elimination diets work better for identifying inflammatory foods.

5. Q. Can you tell us a bit more about elimination diets? What do they involve?

A. The most common food sensitivities occur with gluten, dairy, soy, eggs, caffeine, sugar and corn. You start by giving up all of these food groups for three (3) full weeks. You then work them back into your diet, one at a time, every four (4) days, and play close attention to how you feel. If you introduce a new food and start to feel symptoms such as fatigue or digestive discomfort, you have identified the likely inflammatory food.

6. Q. Do you have a favorite dietary approach for an anti-inflammatory diet?

A. I’m a big fan of Dr. Weil’s anti-inflammatory food pyramid. I personally recommend eating twice as many vegetables as fruit.

7. Q. What foods do you recommend increasing in our diets to reduce inflammation? How do these foods help reduce chronic symptoms?

A. Fermented foods like sauerkraut, kombucha, pickles, kimchi and kefir (if you’re dairy tolerant) will help to balance gut flora, which reduces inflammation and helps to heal a leaky gut.

Increasing raw and lightly steamed vegetables will help you to get plenty of phytochemicals (biologically active compounds) and flavonoids that will help to break down biofilm. Some specific flavonoid-rich foods are rosemary, meadowsweet, almond, garlic, ginger and turmeric.

Enhance immune function by upping your intake of those foods high in Vitamin C, like bell peppers, broccoli, lemon and lime. You should also increase those foods that are high in Vitamin D, such as cod liver oil, salmon, liver, eggs, organic grass-fed meats and mushrooms.

Remember! The best source of Vitamin D is grabbing a little sunshine 15 minutes daily, preferably before 9 a.m. and after 6 p.m.

Antimicrobials like raw garlic and coconut oil are also great diet additions. Shakes are also a good choice, provided they primarily consist of vegetables and have only one (1) serving of fruit, like a green apple.

8. Q. Are there any foods that you recommend avoiding?

A. You should definitely avoid processed sugar. Also avoid artificial sweeteners, fruit juices, hydrogenated oils, alcohol, processed foods and grains, and of course, GMOs.

9. Q. We know sugar is bad for us…but can you explain a little bit more as to why it is so inflammatory?

A. Processed sugar does a few things in the body that translate to inflammation and lead to leptin resistance –

Increases insulin levels

Decreases diversity of gut microbiota

Increases free radicals

Increases fat storage

If you are filling your body up with sugar, you are excluding nutrients that your body needs in order to function properly.

10. Q. Do you have any sweeteners that you recommend?

A. A study published in the European Journal of Microbiology in December 2015 showed that Stevia was as effective as antibiotics were on Borellia. So Stevia is the ideal sweetener for those suffering from Chronic Lyme Disease and may actually prove to be beneficial!

11. Q. What do you recommend for salt cravings?

A. I recommend salting your foods with Himalayan Pink Salt or Celtic Sea Salt, as the minerals on both are balanced. As for snacks, seaweed snacks and kale chips are a great alternative to other salty foods like potato chips or pretzels.

12. Q. What are the best food preparation methods?

A. Avoid high heat cooking and grilling, BBQ, roasting nuts, sautéing on high heat, and roasted meat. Heating proteins to high temperatures creates Advanced Glycated Endproducts (AGEs), which are very inflammatory. Low and slow heat is much better! Use your slow cooker, boil, steam or sauté on medium heat. Even better…go raw! Blend, chop or spiralize for best results.

About Lara Lattman

Lara is a Certified Nutrition Specialist and Licensed Dietition-Nutritionist. Working from the ground up, Lara focuses on helping her clients achieve a well balanced, nourishing way of eating. She uses food as medicine, and when necessary adds in professional grade supplements tailored to each individual’s needs. Lara also guides her clients toward a more balanced way of living, incorporating movement and rest, which along with good nutrition are the building blocks of a healthy lifestyle.

Read more about Lara in our Directory HERE


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