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I visited my LLMD this week and I thought you guys would be interested to hear how it went. So, here’s the deal – My LLMD is following protocols of Dr. Fry in regards to the relationship between diet and the lyme bacteria/biofilms. The low-fat diet my LLMD has me on eliminates biofilms in the body. With those gone the antibiotics begin to finally be able to kill off the bacteria hiding and my immune system is able to begin to support itself again. My LLMD believes (and has seen this proven true with other patients) that I can now stop taking antibiotics and continue to see improvement and eventual health by continuing to strictly follow the diet, detox and support my body with a few well-chosen supplements!
Starting Monday I’m stopping antibiotics after 4 years and I’ll see how things go for the next 4-6 weeks.
I think this is fantastic, don’t misunderstand me! I’m just still in shock and still trying to make sense of it all. A year ago I was researching ports vs. piccs and now I’m researching the nutrional content of my foods. It’s a major change of mentality!
So… this is all super exciting, without question, but scary too because the idea of another relapse scares the crap out of me. I’ve done that and I don’t ever want to find myself in that position again :-/
Wish me luck, say a small prayer and join me in throwing as much positive energy and thoughts into the universe about this as you can spare!
All my love as I continue my journey to health and healing.
The chaos of my life is channeled in the kitchen. I pour and I mix. I measure and I eyeball. I trust. I challenge. Not everything turns out, but I enjoy the journey.
I adore food and cooking. I find cooking & baking for food allergies to be a challenge that I relish. Here’s a few quick photos of what I’ve been playing with recently.
Blueberry Almond Oatmeal Breakfast Cake
I wish I had more photos, but usually I forget! Recently I’ve also made and absolutely enjoyed this watermelon salad, potato mac salad, onion hash w/ added fresh chives, apple cinnamon jicama breakfast porridge, I fell in love with this simple, yet filling spring vegetable stew w/ pistou, these thumbprint cookies deserve their awe-inspiring title, this chocochia “milkshake” hit the spot, baked donuts, and rosemary & olive savory scones.
People often ask me about my diet. My biggest pet peeve? Please, please don’t ask me “What DO you eat?” or “What’s left to eat?” after I tell you about my diet. I take it seriously, and you making a joke about it won’t help.
It’s intense, but perfectly do-able. I’m eating better now that I ever have! It’s a joy to eat real, whole foods.
My diet is as organic as possible since I have an inability on the DNA level to detox chemicals well. I no longer eat gluten, dairy, soy, corn, processed sugars, chicken or eggs. I joke around that I’m a meat-eating vegan, since I am a vegan baker. I use stevia, raw honey, pure maple syrup, dates & very rarely coconut sugar as sweeteners in my cooking and baking.
It’s been a long, tough road but I love my diet. Some days I’m frustrated and tired of it all. I’ve fallen to the kitchen floor in frustration some nights while trying to find dinner. It is very hard to stay on top of, but I know that it has made a huge impact on my daily life and my health. I feel better. I feel much, much worse if I cheat and eat something I’m intolerant to. It’s as simple as that. Period.
More food talk to come!
Happy eating :)