Along with chronic Lyme disease comes chronic inflammation. Chronic inflammation can be responsible for migraines, joint pain and swelling, brain fog and so much more. Overcoming a complex disease such as Lyme disease requires a multi-faceted approach, one in which the disease is targeted from all angles. Often over looked and under rated is the role nutrition plays in disease and healing.
Whatever you do though, do not make the mistake of over-looking the importance of a gluten free life style when healing from Lyme. Why? Well to put it simply, when the body is exposed to infection or pain it responds with inflammation. Normally, like when stung by a bee or mosquito, the body’s inflammation defense is a positive thing that initiates healing. When Lyme is chronic though, so is the inflammation. This results in negative symptoms, as explained above. When food containing gluten, a pro-inflammatory component, is consumed then the inflammation in the system is duplicated and symptoms are exacerbated.
So: Lyme+Gluten -> double inflamed system -> worse symptoms and delayed healing
Easy enough, right? Not really. One of the primary components in food in western society is gluten. This is interesting, especially since gluten consists of protein molecules that humans lack the enzymes to entirely break down. So, people without Lyme disease have difficulties digesting gluten, let alone people with Lyme –who more often than not have faulty digestive systems for reasons such as long term antibiotic use. All things considered, can you imagine the difficulty in fully eradicating the Lyme bacteria from a body system attempting to digest gluten?
Basically, adopting a gluten free diet while battling Lyme disease really is an absolute must. When doing so though, keep in mind that it can take weeks to months to feel the benefits because the gut takes time to heal.
References
1. "The Lyme Diet" by Nicola Mcfadzean
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