I have pretty much been stripped down to bare bones in this journey with Lymes and autoimmune thyroid as far as what I CAN and CANNOT consume.
Dairy has been out of my diet COMPLETELY since I was breastfeeding my 1st child, daughter Audrey, in 2003 with SEVERE acid reflux. We’re talking… this child puked a rainbow-arch of angry vomit OVER her carseat INTO THE LAP of a person sitting next to me at Mass once. Removing dairy from my diet while b/f helped some of her issues (colic and sleep-refusal in addition to GERD) though it did not take them all away.
Out the window went sugar in 2004 with baby #3, son Blaise. I had some major candida and parasite issues after having him (lingering remnants from a mission trip to Guatemala in 1998 immediately after graduating high school). Sugar I avoided as much as I could, or I substituted. However, I never really went “sugar free” (the way I am now, only getting sugar in my AIP diet from the two sources of fruit I eat every day). Christmas every year always seemed to be a MAJOR setback for me health-wise (with the holiday cookie “cheats”).
Gluten came out in 2013 after having my 6th child, daughter Teresa. At 3 months postpartum while doing the 21-Day Fix (Beach Body program), I started experiencing SEVERE stabbing pains in my stomach after reintroducing gluten when the 21-day, clean-eating program was over. I now know this could have been a symptom of Lymes and that I should have went to my doctor. But I didn’t. I researched online and went AIP Paleo from 3-5 months postpartum and then stayed Paleo (with one daily gluten “cheat”) for two years until baby #8 came on board in 2015… and most of my inflammatory symptoms went away.
You know the story of my pregnancy and postpartum with baby #8. Being diagnosed with autoimmune thyroid and Lymes Disease has forced me to reevaluate the term “anti-inflammatory diet.” While I do NOT have either of the two genes for Celiac’s Disease, I basically need to eat as if I do. My LLMD has diagnosed me with EXTREME gluten-sensitivity and has assured me that even just ONE BITE of gluten can stay in your system for 6 months, keeping my TPOab and TGab labs high with my Hashimoto’s. “Low-gluten” and “no-gluten” are NOT the same thing when it comes to a person with Celiac’s Disease or non-Celiac EXTREME gluten sensitivity.
Coffee, you might ask? This was the last lifeline to go. I have increasingly grown less tolerant to wine over the years as well. Without coffee or wine, I’m not really sure how I make it through the day most days with eight kids. Since having DS last summer — alcohol just plain made me SICK (Lymes). Going back to the AIP diet since then has made me search for a coffee substitution. So I swung to tea. Never have been a big tea drinker and started feeling worse (if that’s even possible). LLMD assured me not only was it POSSIBLE but an ACTUAL REALITY as most teas are molds (black tea especially), and I have mycotoxin toxicity in my body (gliotoxins and tricothecenes) from the basement of a former home we lived in. NOT a good combo. However, I was still craving a rich, nutty warm beverage.
Chicory root tea has become my new preferred drink of choice! I actually feel so. much. better. not drinking coffee. I feel like without the caffeine highs and lows my cortisol levels have become more stable (I also suffer from adrenal fatigue or adrenal insufficiency). In addition to tasting AMAZING and being rich and nutty like coffee, chicory root has many health benefits! It has anti-inflammatory properties AND protects the liver (what more can a girl with Lymes and Hashi’s want?)!! Plus it contains no caffeine, so it doesn’t dehydrate. Staying hydrated while fighting off the borrelia bacteria is so important in order to keep your body flushing it out. Additionally, coffee is EXTREMELY acidic and oftentimes hard on the endocrine systems of people who have thyroid/adrenal issues. Link below is a GREAT read on health benefits of chicory root!
Here is my recommendation for the organic kind I bought on Amazon. It came pre-ground which was a HUGE plus for this busy mama. I use about a teaspoon per cup and steep it with a tea infuser. I have grown quite fond of its rich (and almost peppery), nutty taste! I love knowing I am doing something good for my body when I want to curl up with a warm, comforting beverage! I am not allowed to indulge much these days, but this has become my indulgence!