The Lyme Diet: Nutritional Strategies for Healing from Lyme

Disease

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Dr. Nicola McFadzean
LEGACY LINE PUBLISHING
San Diego, California 92119
THE LYME DIET™

Copy right © 2010 by Nicola McFadzean

ISBN: 978-0-9825138-3-5 Distributed by www.Ly meBook.com

Published by :

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San Diego, CA 92119
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All rights reserved. No part of this publication may be reproduced,

stored in a retrieval system, or transmitted in any form or by any means – for
example, electronic, photocopy, tape recording – without the prior written
permission of the publisher. The only exception is brief quotations in printed
reviews.

The Lyme Diet™ is a trademark of RestorMedicine.

RestorMedicine is an integrative medical facility specializing in tick-

borne illness and autistic-spectrum disorders. It serves to bridge the gap
between conventional medical approaches and natural therapeutics offering
individuals a range of treatment modalities and a comprehensive philosophy
of care.

Dr. Nicola McFadzean is the founder and medical director of

RestorMedicine. She has formulated a range of natural herbs and
supplements geared toward Lyme disease and autism under her label
RestorNaturals.

Printed in the United States of America.

SPECIAL NOTE:
Please remember, this guide is not intended to provide medical advice
or to take the place of medical advice or treatment from your personal
physician. Readers are advised to consult their own doctors or other
qualified health professionals regarding treatment of their specific medical
issues. Neither the publisher nor author take any responsibility for any
possible consequences from any treatment, action or application of
medicine, supplement, herb or preparation taken by any person reading or
following the information in this book. If readers are taking prescription
medications, they should not take themselves off their medications to start
supplementation without the proper supervision of a physician.
I dedicate this book to my patients in honor of their courageous struggles
and in gratitude for allowing me to walk alongside them.

– Author’s Important Links –

Website:
www.restormedicine.com

Email:
[email protected]

Online store for purchasing products:

www.shop.restormedicine.com

– Other Lyme-Related Books & DVDs –

Website:
www.LymeBook.com

Visit our website today for over 20 Lyme-related books & DVDs, including
the award-winning “Under Our Skin” movie.
 Foreword
Lyme disease, as doctors and patients alike have come to discover the
hard way, takes on the whole body. It hits every system, downloading into all
of the organs and tissues. It morphs into cysts and intracellular blebs. Yet
although the organism is weakened, proper nutrients can directly suppress
this nasty bug and strengthen the body as a whole. The Lyme Diet begins with
this understanding.

Dr. Nicola McFadzean is an authority on the subject of nutritional

support for Lyme disease. I first met Dr. Nicola in 2003, and since that time I
have referred many patients to her, not only for nutritional guidance, but also
for hormonal regulation, detoxification and immune support. I respect her
highly as a Lyme-literate Naturopathic Physician.

Lyme disease is reaching epidemic proportions. We see patients from

every part of the United States and much farther afield, including Mexico, the
Caribbean, Brazil, Australia and the entire Asian continent. Russia is a Lyme
mess, with spillage into Eastern and Western Europe. Many practitioners and
researchers postulate a link between new Lyme cases and the rising
incidence of M.S.

These patients are complex with complex diseases, but we have a few
tools:

a) antibiotics, usually in high doses for a long time. This attracts a

barrage of criticism – “causes resistance”, “dangerous”, “too
expensive”, or “what happened to my kidneys?”;
b) immune supportive therapies, usually as herbs and homeopathic
remedies;
c) detoxification strategies, ranging from physical modalities, to herbs,
energetics and nutraceuticals; and
d) physiologic normalization therapies, which aim to restore the proper
balance of nutrients to allow optimal system function.
 As demonstrated in The Lyme Diet, nutrition works not only in the realm
of physiologic normalization therapies, that is, strengthening the host. It also
plays a vital role in offsetting side effects of antibiotics, bolstering the
immune system, aiding detoxification, decreasing inflammation, healing the
gut, alkalinizing the blood and preventing candida overgrowth.

The Lyme Diet can be used as a reference for quick shopping tips –
which foods to seek out, which to avoid – as well as a rapid glance at
specific nutrient requirements and instructions on easy meal preparation. It
can be read and re-read to learn how certain food choices lead to desired
outcomes.

Dr. Nicola discusses appropriate protein, carbohydrate and fat

ingestion, peppered with excellent recipes and detailed meal and snack
suggestions. Her writing style is warm and natural as she gracefully bounces
from one topic to the next. The content is detailed and extensive but can be
glanced at quickly with salient points highlighted at the end of high-density
topics. She offers specific nutritional supplements for immune support,
adrenal function and fatigue. Her resource chapter at the end offers a more
in-depth study of the subjects and provides excellent time-saving advice.

As a highly skilled, Lyme-literate Naturopathic Physician, Dr. Nicola’s

advice on supplements and nutrition is an authoritative perspective in a sea
of confusing choices. I highly recommend this book to anyone who has Lyme
disease or knows someone who is struggling with the illness.

—Steven J. Harris, M.D.

Pacific Frontier Medical, Inc.
 A Note from the Author

Navigating the most appropriate diet for a Lyme disease patient can be
difficult, but good nutrition is such a crucial part of any treatment regimen
that it is well worth addressing. Food is incredibly important. It sustains us,
nourishes us, and can heal us. Food is medicine. It should be one of the most
important factors in your treatment program. In fact, you should begin
thinking of every single thing you put in your mouth as medicine. Would you
take an antibiotic or drug if you knew it was toxic, and you also knew it
would have no beneficial effect on your Lyme disease? Probably not. So why
eat low nutritional value, toxic foods that have the potential to harm you and
add absolutely no benefit to your body except for additional calories?

It is futile to spend copious amounts of time and money on doctor visits,

medications, supplements and other treatments only to neglect the quality of
foods you put into your body. Unfortunately, even with the best intentions,
many people just do not know what the optimal diet is for them. With Lyme-
brain, it is almost impossible to wade through the plethora of available diets
and information without becoming overwhelmed. I understand, and it is the
purpose of this book to make it easier for you.

I believe that the body has the incredible power of self-healing. It

knows what it needs to heal-sometimes we just need to get out of the way! To
heal, you must remove the obstacles to healing. In a nutritional sense, that
means taking away the foods that bring the body down and supplying it with
healthy vibrant raw materials that it can use to produce strong immune cells,
healthy neurons and strong muscle fibers.

Our bodies crave what we give them. If we feed ourselves junk foods
which are highly processed and high in fats and sugars, then our bodies
become adjusted to that kind of diet, and that is what they will crave. Once
we start feeding ourselves healthy foods, however, our bodies start
remembering how great that feels, and the positive reinforcement cycle
begins. We find ourselves craving healthier foods, saying no to desserts
simply because we do not feel like them, reducing our intake of coffee and
alcohol, and generally making smarter food choices.

If you feel that you are stuck in the cycle of unhealthy eating, sugar
cravings, or compulsive eating, please know that these can be overcome. You
are not trapped forever. Focus on what is good for your body, not on what
you cannot have. If you must give in to cravings for your favorite food, make
sure you go all out and get the best quality you can possibly find. Treat
yourself to the very best and don’t let guilt seep in along the way. Tomorrow
is a new day with new choices to make! In addition, if you find yourself
undereating because you simply feel too ill to eat, or your digestive system is
ravaged by antibiotics, I hope you will find that the healing foods outlined in
this book can help you to overcome that hurdle.

Please remember that change is a process and one that occurs gradually.
It would be easy to read this book and become quickly overwhelmed by all
the information and recommendations it contains. This is not my intention.
My intention is to give you plenty of information that you can reference in
order to make gradual shifts in the way you eat. The Lyme Diet is not a “diet”
in the restrictive, “fall off the wagon within a week” sense; it is a set of
guidelines that can be adopted for life. Use this book as a resource that you
can come back to again and again for reminders and new ideas.

I wish you all the best on your healing journey.

 Acknowledgments

My sincere gratitude to those individuals who helped in the

development of this book. To Kim Junker, who provided a keen eye and
amazing sense of organization to bring the manuscript together; to Jill Easton
for her expert feedback as a professional medical writer and editor who is
fully conversant in Lyme disease; to Elizabeth Allen for blending her
analytical and linguistic skills; and to Natasha Cridler for applying her
nutrition knowledge to the project.

Thank you to Steve Harris for finding the time to comb through the
manuscript and make great suggestions. Thanks also to Elizabeth Allen and
Gisela Sallee for your generous comments in support of the book.

Many thanks also to Julie and Gary at Legacy Line Publishing for truly
taking this project from vision to completion.

Finally, thank you to my mentors, Steve Harris and Therese Yang, who
have spent hours helping me grow in my understanding of Lyme disease. And
of course, my patients, who teach me every day.
 Table of Contents
Dedication
Foreword
A Note from the Author
Acknowledgments

SECTION I
WHAT IS THE LYME DIET?
Chapter 1 — What is The Lyme Diet?
Chapter 2 — The Lyme Diet is Anti-inflammatory
Chapter 3 — The Lyme Diet Is Immune Supportive
Chapter 4 — The Lyme Diet Promotes Healthy Digestive Function
Chapter 5 — The Lyme Diet Supports Hormone Balance
Chapter 6 — The Lyme Diet Supports Detoxification
Chapter 7 — The Lyme Diet is Alkaline
Chapter 8 — The Lyme Diet is Low Oxalate

SECTION II — PUTTING IT ALL TOGETHER

Chapter 9 — Putting It All Together
Chapter 10 — Day-to-Day Implementation – Food Group Choices
Chapter 11 — Meal Suggestions
Chapter 12 — Quick and Easy Ideas for Success
Chapter 13 — Eating for Intestinal Health
Chapter 14 — Medications and Nutrient Interactions

SECTION III — TOOLS AND RESOURCES

Chapter 15 — Recommended Lab Work
Chapter 16 — Practical Home Treatments
Chapter 17 — Natural Treatment Guidelines (Supplements)
Chapter 18 — Other Treatment Options
Chapter 19 — Referrals and Resources
SECTION IV
APPENDICES
Appendix A
Appendix B
SECTION I
 WHAT IS
THE LYME DIET?
CHAPTER 1
 What is The Lyme Diet?

If you snoop around the Internet you will come across a plethora of
“diets” that individuals are adopting – gluten-free/casein-free, high protein,
alkalinizing, low glycemic index, the Candida diet, organic foods,
detoxifying, anti-inflammatory, low allergen, hypoglycemic/insulin
modulating, and that’s just a sample. Which of these is the best diet? The
answer may be all of them.

The Lyme Diet takes all of these platforms into account, because they all
have positive ideas to offer. I will explain why they are important and how
each aspect has the potential to help your body. If you understand the “why”
of each point it will feel like a smart choice that you make for yourself and
not just something you’ve been instructed to do (which never works!). My
goal is to promote positive thinking, not deprivation thinking. You have lost
enough in your life through your illness without feeling like you are losing the
last guilty pleasures of food. Think of these nutritional strategies as helping
your body be the healthiest that it can be so that you can be as strong as
possible to fight the Lyme, as well as optimize your day-to-day functionality.

What Are the Benefits of The Lyme Diet?

1. Reduces inflammation in the body

2. Supports the immune system
3. Prevents Candida and supports healthy digestive function
4. Supports hormone systems
5. Supports detoxification
Why is Nutrition So Important in Lyme Disease Treatment?

I think of Lyme disease treatment as having three pillars: The first is to

kill the bugs; the second is to strengthen the “host” (that’s you!) so it can fight
better; and the third is to eradicate any “stressors” on the body.

The Three Pillars of Lyme Treatment

While many treatment protocols are geared primarily towards killing
bugs, you can see that this is only one part of the equation. The role of
nutrition is central not so much in the actual bug-killing, but in the underlying
strength and resilience of your health. Immune support, inflammation
management, hormone regulation and detoxification functions can all be
vitally influenced by your nutritional intake and status.

As I said, your body has within it the capability to do a vast amount of

healing. Your job is to remove the obstacles to healing. Poor nutrition is an
unnecessary obstacle to healing.

In a disease that can otherwise be so disempowering, disabling and

devastating, what you put into your body may be the one thing over
which you have the most control!
CHAPTER 2
 The Lyme Diet is Anti-
inflammatory

Inflammation is how the body responds to an irritation, infection,

damaged cell or painful stimuli. Anyone who has been stung by a bee or
bitten by a mosquito understands the power of inflammation. When the body
encounters a painful or irritating stimuli, it reacts by producing inflammation.
In normal situations, inflammation is a good thing. It is how the body initiates
the healing process and sends healing to the site; if injured parts of the body
did not become inflamed, they would never heal. Lyme is, in part, an
inflammatory illness. Yes, it is primarily an infectious illness, but
inflammation is always an offshoot of infection. The chronic inflammation
associated with Lyme disease causes a lot of pain and discomfort such as
joint pain, swelling, fatigue, brain fog and headaches, to name just a few, and
inhibits normal, healthy functioning of the cells.

There are two ways we can moderate inflammation in the body:

1. Avoid pro-inflammatory foods

2. Eat anti-inflammatory foods

Sounds simple, doesn’t it? It is just a question of learning which foods

fall into which category.

Pro-inflammatory Foods to Avoid

Gluten

Gluten, the protein found in wheat, oats, rye and barley, is one of the
most prevalent food components in the western diet and is an inflammatory
food for many people. In fact, some 30% of all Americans are gluten
intolerant, while up to 80% carry genes that predispose them to gluten
intolerance. Since gluten protein molecules are not digested well by humans
(we lack the enzymes to fully break them down), those who are gluten
sensitive develop an immunological reaction to the molecules, which then
starts to inflame and destroy tissues in the body (this is an autoimmune
reaction – our own immune system attacking our own tissues). Consequently,
normal tissues become damaged, preventing growth and regeneration.

Reactions to ingestion of gluten can be immediate or delayed for weeks

or even months. Some people with gluten intolerance experience digestive
symptoms such as gas, bloating, diarrhea/constipation, heartburn and
abdominal pain. Gluten can also contribute to joint and muscle pain,
depression, irritability, muscle cramps, fatigue, headaches/migraines, skin
rashes and hormone imbalance, to name just a few.

Some people with gluten intolerance may manifest quite severe

digestive issues, such as those with Celiac disease. Full-blown Celiac
disease is the most extreme form of gluten intolerance, often causing
diarrhea, steatorrhea (fat in the stool due to maldigestion), anemia,
osteoporosis, nutrient deficiencies, abdominal cramping, a skin condition
called dermatitis herpetiformis, neuropathy, ataxia (lack of coordination or
balance) and irritable bowel-type problems. In Celiac disease, there has
been erosion of the villi of the small intestine (villi are fingerlike projections
that increase the surface area to facilitate greater absorption of nutrients
across the intestinal wall); therefore, it is a more serious condition. Gluten
intolerance indicates a problem with gluten that may or may not be detected
on lab work (see Recommended Lab Work for some of the immune markers
that indicate gluten intolerance).

People may consider themselves “gluten sensitive” if they simply feel

better without gluten in their diet, even if their lab work does not reflect
gluten problems. Therefore, gluten sensitivity/intolerance is still an important
issue. It is like comparing sunburn from a day at the beach to a third-degree
burn from a fire – while there are degrees of severity both are damaging!

Although gluten creates some level of inflammation in most people, its

impact on those with Lyme is exacerbated. Since Lyme patients have their
immune system triggered by infection, which already causes inflammation, it
makes sense that further fueling that inflammation with gluten is highly
counterproductive. Many Lyme patients felt that they could tolerate gluten
until they contracted Lyme disease, and then their body did not handle it so
well after that. So do not be surprised if you now have problems with gluten
that you never had before.

Eating gluten fuels the fire of inflammation.

The importance of eradicating gluten from the diet is significant

although the gratification may not necessarily be immediate. It can take
weeks or months to reap the full benefit as the gut takes time to heal after the
inflammatory cascade is broken.

Which Foods Contain Gluten?

Gluten is found in wheat, oats, rye and barley. Oats are interesting
because they do not contain gluten. However, since they are grown around
other grains and processed in the same plants, cross-contamination occurs
and oats are now generally put in the gluten-containing category.

While obvious sources of gluten such as pasta, breads, cakes and

cereals may be easier to identify, gluten is hidden in a multitude of different
items such as spices, soups, sauces, salad dressings, and even envelopes and
Chapstick! Thankfully, many grocery stores and restaurants are becoming
well informed due to the number of people requesting gluten-free options,
and offer great alternatives.
 Eating gluten free takes some effort, but is well worth it. More
information on gluten-free eating will be found in the “Putting It Into Action”
section of this book.

How Do I Know If I’m Gluten Intolerant?

While there are tests to assess for gluten intolerance, please remember
that gluten can cause inflammation in every Lyme patient, even those who are
not medically intolerant per lab work. (More information on testing will be
found in Section III.)

The Most Common Tests

Anti-transglutaminase, IgA/Anti-gliadin, IgA and IgG – These blood

tests, if positive, show definitive gluten intolerance. These are markers
that are commonly assessed in conventional medical circles and
represent an autoimmune reaction in the body.
Stool tests for anti-transglutaminase and antigliadin – I find the stool
tests are more sensitive than the blood tests for the same markers,
although their credibility is sometimes questioned in conventional
medicine. Enterolab carries out stool testing, which can be ordered by
the patient directly at www.enterolab.com.
Genetic testing for gluten intolerance and Celiac disease – Many
labs offer this, and Enterolab and Promethium both offer it as part of
their gluten intolerance assessment panel. There are different markers
for Celiac disease and gluten intolerance.
Intestinal biopsy – This is the gold standard for an official diagnosis of
Celiac disease, as it shows the erosion of the intestinal villi. It is an
invasive test, however, and does not alter the course of treatment, which
is a gluten-free diet, so I rarely choose this extra step if the blood tests
are conclusive for gluten intolerance. (By the way, intestinal erosion
does repair over time but often takes in excess of 12 months without
gluten.)