Lyme disease has been around since 1975. It’s an intense inflammatory disease primarily caused by bacteria and living with it is a challenge. Symptoms range from severe headaches, memory loss, fatigue, debilitating joint pain and heart palpitations (mimicking Chronic Fatigue and Epsom Barr Syndrome.)
The common misconception is that the disease is only spread by the deer tick. Recent studies have discovered however that not only ticks but fleas, mosquitoes, spiders and even lice spread the disease. How well one lives with Lyme disease is determined by many factors but foremost is how healthy one’s immune system is previously to acquiring it.
We live in a deteriorating world far removed from Eden. Many new-found plagues, like the Zika Virus, will be prevalent during the end times. (Yet another reason to consume a healthier diet.) Our body constantly hosts a myriad of illnesses within us, including cancer cells. So the question remains: why are some susceptible to certain illnesses while others aren’t? The answer: hereditary genes, environment, lifestyle, Second Law of Thermodynamics – in other words, you name it!
To combat inflammation, we should keep our bodies slightly on the higher end of the pH scale (7.2 – 7.4.) If water is pure at 7.0, acidic foods are below 7.0 and alkaline foods are above 7.0. Once again we need balance in our lifestyle and dietary habits.
Alkaline foods are very anti-inflammatory so consuming more vegetables, fruits, nuts, seeds and herbs is imperative to fight this. Anything’s fine in moderation but limiting one’s daily meat intake to 4-6 ounces would go a long way to improving health.
Since the disease is a bacterial one, ensure you consume a good quality natural yogurt such as Dannon Natural or one with no fillers, preservatives or junk added. Fermented foods such as raw sauerkraut, kimchi or fermented vegetables contain probiotic’s and essential enzymes. Without enzymes the body can’t walk, breathe, talk or do any other bodily function!
Garlic has always been a natural defense agent protecting us against disease. Containing allicin, it antibacterial, anti-fungal, anti-viral, destroys parasites and strengthens the immune system. A side benefit is that it’s a mood elevator.
Flavoring our foods with herbs like parsley, basil and oregano detoxifies our liver. Most herbs are anti-inflammatory and these three are especially great! Pesto over a white fiber pasta, anyone?
Turmeric (also curcumin found within turmeric) increases bile production in the liver which transport toxins out of the body.
Pineapple is a fabulous anti-inflammatory agent. Containing bromelain it increases a natural killer cell of bacteria called CD57.
Green drinks with chlorophyll, are excellent detoxifiers. Adding green leafy vegetables such as spinach, kale, lettuce and of course many cruciferous vegetables: broccoli, cabbage and Brussels Sprouts should regularly be on the menu.
Only use quality oils. Try coconut oil which resists bacteria and will last up to 6 months after opening. (And a little goes a long way.)
Omega 3’s is imperative. Fish oil, salmon, tuna, avocados, milled flaxseed. It’s easier to look up a list of these beneficial choices rather than rattle them off now but all lower inflammatory symptoms. The Mediterranean Diet is very saturated with omega 3’s!
One last item you can try if you find it is called Bentonite clay. It tastes like milk of magnesia, binding toxins and removing them from your system.
As I’ve mentioned, it’s a debilitating illness but always hang on to hope – some people discover their symptoms subside over time. Eating well might help diminish painful symptoms.
“For I consider that the sufferings of this present time are not worth comparing with the glory that is to be revealed to us.” (Romans 8:18)