In addition to antibiotics and herbs, diet is another part of the treatment for Lyme disease. It has been proved for a long time that the food we eat has an influence on our health and well-being. Not only do they influence cell regeneration and metabolic processes but also the functioning of the immune system, which is crucial in a Borrelia spirochaetes infection.

Dacă sunteți supraîncărcat cu informații confuze și în mod constant să te întrebi unele dintre aceste întrebări:

 Pot mânca gluten și lactate?

 Cum să suport intestinele în mod natural?

 Ar trebui să renunțe la carne?

Care crupele sunt cele mai sanatoase?

 Ce ulei sa aleg?

 Trebuie să urmeze un regim alimentar strict?

Atunci această carte de auto-ajutor este cu siguranță pentru tine!

We'll go through the most popular diets for Lyme disease treatment together, I'll answer the most frequently asked questions and share tasty and healthy recipes to help you recover.










Dairy products











Copyright © Healthylife S.C., Chorzów 2022

All rights, including the right to reproduce the texts in whole or in part in any form, are reserved.


Carbohydrates are a group of compounds called sugars. However, does this mean that we should exclude all carbohydrates from our diet?

Carbohydrates can be divided into simple and complex.


White bread, rice, pasta

Candy bars, sweets, confectionery

Sweetened drinks

Sugar, jam, honey


Whole-grain bread and pasta,

Groats, brown rice

Oatmeal, bran

Wholemeal products without added sugar

In this way, it is very easy to see that simple sugars, led by the most popular white sugar, are harmful to our health.


 Sugar severely weakens our immune system while exacerbating inflammation in our bodies.

 It has no nutritional value.

 It is the main product that fosters the occurrence of mycosis to which we are particularly prone during antibiotic therapy.

 It increases the risk of many heart diseases.

 It contributes to reduced resistance to bacterial infections.

That's why, especially during illness, it's worth reducing simple carbohydrates from our diet, especially white sugar and products rich in it. However, it is not worth giving up all carbohydrates, including such nutrient-rich groats.


Crupele sunt realizate din boabe de cereale. Porumbul este ingredientul principal în producția de porumb crupe. Grâul este ingredientul principal în producția de făină de cartofi, bulgur și cușcuș. Hrisca este ingredientul principal în producția de crupe de hrisca. Perla crupe și iarbă de orz sunt realizate din orz, mei și crupe de mei. Crupele sunt făcute de curatare de cereale și apoi, de feliere, de rectificat sau de prăjire. Cel mai mic grad de purificare și măcinare de cereale, cele mai valoroase substante nutritive crupe contin. Hrișcă și mei crupe sunt printre mai sănătos, în timp ce farina și cușcuș sunt printre cele mai curățat.

TOP 1: Buckwheat groats

 High fibre content – it regulates intestinal function

 High levels of iron, folic acid, zinc, iodine

 Rich in B vitamins or vitamin E

TOP 2: Millet groats

 Rich in B vitamins, phosphorus, zinc, copper and manganese

 Low glycaemic index

 Large amount of protein


Gluten is a protein which consists mainly of gliadin and glutelin. It is what gives baked goods their fluffiness and elasticity, making it a staple food in the western world. The most common grain containing gluten are wheat but also rye, barley and oats. There are certain diseases for which a gluten-free diet is the only treatment. Such diseases include:

 Celiac disease

This is an autoimmune disease that causes damage to the villi in the small intestine. This leads to malabsorption and gastrointestinal problems (diarrhoea, flatulence, constipation, excessive gas). The disease occurs in approximately 1% of the population.

 Non-coeliac gluten sensitivity

The most common symptoms that patients complain of are abdominal pain, flatulence, skin rash, headaches. There are numerous difficulties in correctly diagnosing the disease, such as the preliminary exclusion of many medical conditions.

 Duhring's disease

It is an autoimmune disease characterised by skin lesions such as papulae, blisters and erythema. It has a common aetiology with coeliac disease - there is a flattening of the intestinal villi.

 Wheat allergy

The immune system is activated and IgE-dependent and IgE-independent reactions occur. In most cases, the patients only need to exclude wheat from their diet, without having to give up all products containing gluten. Common symptoms are urticaria, abdominal pain, vomiting, asthma, oedema and, in people with atopic dermatitis, a rapid worsening of symptoms.

There is therefore no research-proven information that people with Lyme disease will experience health benefits after excluding products containing gluten from their diet. However, it is worth reducing the intake of highly processed grains such as wheat flour and products made from it. Replacing them with whole grain cereals and diversifying the diet with products made from other grains such as millet (millet groats) will have a positive impact on our health.

De asemenea, amintiți-vă că o dieta fara gluten este foarte strictă și dacă slab echilibrat se poate dovedi a fi un deficit de dieta. Multe produse pe care le considerăm fără gluten pot avea urme de gluten în ele. Acestea includ legume congelate amestec, ketchup, praf de copt, condimente, fructe uscate, ceaiuri și medicamente. În mod natural fără gluten produse includ: orez, porumb, cartofi, soia, mei, hrisca, tapioca, quinoa, fructe, legume, linte, năut, fasole și carne. Produsele fără Gluten sunt marcate cu un licențiat trecut spike semn.

So before we reach for what we think is gluten-free food in the shop, we should make sure that it does not contain even trace amounts of gluten. Moreover, we should not assume that gluten-free food is inherently healthy. The ready-made gluten free rolls, breads, tortillas or sweets available on the market are statistically more saturated and have a higher glycaemic index. Additionally, for the aforementioned products we will pay 2-3 times more than for traditional bread or flour.



- 200g cooked buckwheat

- 250g coconut milk

- 1/3 teaspoon of cinnamon

-1/3 teaspoon of cardamom

-1/2 teaspoon of turmeric

- berries (to serve)


Put the cooked buckwheat into a pot, pour in the milk and add the spices. Bring to the boil. Set aside and blend. Serve with blueberries.


Fat is essential in our diet. It provides us not only with essential unsaturated fatty acids (EFAs), fat-soluble vitamins (A, D, E, K) but also takes part in the synthesis of hormones and improves the taste of the meal. However, the quantity and quality of the fat consumed is important. We distinguish between:

 Animal fats

Most of them provide us with saturated fatty acids (SFAs) which are bad for our body (meat) or cholesterol (meat and dairy products). However, this group also includes fatty fish, which are a rich source of omega-3 fatty acids and have a pro-health effect on our health.

 Vegetable fats

These include monounsaturated fatty acids, which are found in olive oil, rapeseed oil and avocado oil as well as polyunsaturated fatty acids of the n-3 and n-6 family which include linseed oil, grape seed oil, nuts, etc.

The risk of ischaemic heart disease is reduced by 2-3% when 1% of the energy intake of saturated fatty acids (SFAs) is replaced by polyunsaturated fatty acids.

Fat is a product which we usually associate with bad aspects. The most frequently repeated myth is that due to fat we gain weight. It comes from the fact that 1g of fat is equal to 9kcal. And despite the fact that fats belong to high energy products, not all of them should be equally bad.

Fats that deserve attention:

- avocado

- olive oil

- rapeseed oil

- fatty fish

- nuts

- seeds and grains

Products to avoid are fatty meat, lard, processed foods, processed cheese and palm oil.


Soybean oil, sunflower oil, linseed oil, corn oil, grape seed oil, pumpkin seed oil, sesame seed oil and evening primrose oil are only suitable for consumption raw, e.g. in salads (because they are rich in polyunsaturated fatty acids which oxidise rapidly when heated).

What should we use for frying? The best solution would be olive oil and rapeseed oil, which have a high thermostability and as I wrote above, are mostly composed of monounsaturated fatty acids. Coconut oil, which has recently become very popular, although it is also characterised by high thermostability, consists mainly of saturated fatty acids, which have a negative impact on our health.

Remember also that frying is not the preferred cooking method and should be used occasionally.


Next to fats and carbohydrates, it is the last of the macronutrients in our body. Its main function is to rebuild worn-out tissues.

Its main sources are:


The most commonly consumed types of meat are beef, pork, chicken, turkey or, more rarely, veal, horse meat, mutton, goat meat or lamb. Meat, despite being a good source of protein, it often contains high amounts of antibiotics. The meat that is the most prone to elevated levels of antibiotics is poultry.

On the other hand, we are left with red meat (beef, veal, pork, lamb, mutton, horse meat or goat meat), which we hear a lot about in terms of carcinogenic products. In 2015, the International Agency for Research on Cancer classified red meat in group 2A which means that it is probably carcinogenic. A high consumption of it can therefore have a very negative impact on our health.

So what should we do? Does this mean that it is not worth eating meat at all?

Excluding it completely will be problematic for many people but if meat is the main source of protein in your diet then it is worth considering severely limiting the amount you eat and replacing it with the other products listed below.


On one hand, fish is known for being a major source of omega-3 fatty acids, but on the other hand, we often hear that it is not worth eating fish because of pollution. What to do in this situation? Who should we listen to?

Let's start with pollution. First of all we are afraid of heavy metals (cadmium, mercury, lead). However, the Sea Fisheries Institute published data showing how much of a particular fish we would have to eat for the amount of contaminants (specifically mercury) to be harmful to us.

The data is shown in the table below:

Fish product The amount of fish you need to eat per week to exceed safe mercury levels

Baltic cod Over 2kg

Carp Approximately 3kg

Smoked Norwegian salmon Over 2kg

Alaska pollock Over 11kg

Trout Over 2kg

Fish, especially fatty fish, are a very valuable source of unsaturated acids EPA and DHA. These acids not only have a beneficial effect on the heart functioning, but also improve the functioning of the organ of vision, strengthen bones and joints and support the functioning of the brain.

Eating about 1-2 portions (85-150g) of fatty fish per week reduces the risk of death from heart disease by 36%!

* Salmon, herring, mackerel, anchovies, sardines, among others, are considered fatty fish.

So you can see that the benefits of eating fatty fish far outweigh the possibility of being poisoned by heavy metals such as mercury. However, if you are still concerned about contamination, it is suggested that you give up salmon bellies, which have the highest mercury content, and replace them with rainbow trout, which has much less of it than salmon, for example.

However, if we do not eat fish because of, for example, its taste, we should consider supplementation with 250 mg of EPA and DHA in the form of fish oil or microalgae (version for vegans). Unfortunately, the consumption of walnuts or flaxseed (also rich in the aforementioned acids) alone will not be as effective as the consumption of fish products.

Dairy products

I often hear that people with Lyme disease avoid lactose in their diet. Is this right? Let's start with what lactose is in fact. Lactose is a milk sugar, chemically produced by the formula C12H22O11. This structure indicates that it is a disaccharide and is composed of galactose and glucose.

Where does milk sugar occur?

 Cow's / sheep's / goat's milk

 Country cheese





On the other hand, we find a negligible amount in hard cheeses, quark and feta cheeses.

La nivel mondial, aproape 75% dintre oameni au o problemă cu digestia acest dizaharid. În țările Asiatice, procentul ajunge la aproape 100%, în timp ce în Polonia este la fel de mare ca 40%. Interesant, intoleranță la lactoză progresează cu vârsta – avem cele mai lactază (lactoză digestia enzimatică) în copilărie. Cu toate acestea, o mare parte a populației, de asemenea, se descurcă bine cu digestia la varsta adulta. În plus, de multe ori persoanele cu probleme digestive nu raportează probleme de stomac cu o singură doză de 5-10g (un pahar de lapte, un iaurt mic sau un kilogram de brânză feta).

Produsele lactate în prezent disponibile în supermarket-uri lasă mult de dorit în termeni de calitate. Produsele lactate sunt de multe ori "sprijinit" cu mulți conservanți, agenți de îngroșare și amelioratori. Deci, dacă aveți orice probleme digestive după consumul de produse lactate (gaze, meteorism, durere), se elimina produsele bogate in lactoza din dieta ta. Cu toate acestea, dacă nu simt nici un disconfort și nu vreau să-l dau în sus, amintiți-vă pentru a alege produse care sunt cât mai puțin procesate cât mai puțin posibil și cea mai scurtă compoziție. Fapt interesant: absența totală de lapte de zahăr în dieta pentru o lungă perioadă de timp poate duce la o încetare treptată a producției de lactază enzimă, care este responsabil pentru digestie. Acest lucru înseamnă că, dacă avem în prezent nu simt nici un disconfort după consumul de produse lactate, după o perioadă mai lungă de nu-l mananca, nu putem reveni la starea inițială și să simtă disconfort.


Ouăle consumate în cantități de aproximativ 4-6 pe săptămână nu ar trebui să aducă consecințe negative asupra sănătății. Cu toate acestea, trebuie amintit că acestea sunt o sursă de colesterol din dieta. În 1 ou (despre 55g) acolo este de 200 mg de colesterol. Ce este mai mult, ouă influența postprandial oxidarea colesterolului, ceea ce înseamnă că acestea reduc nivelul de LDL "colesterol rau" până la 4 ore după masă. Prin urmare, trebuie să vă amintiți să nu depășească mai sus menționate parte, de-a lungul unei săptămâni.


Am putea întâlni de multe ori afirmația că proteina vegetală nu este completă. Cu toate acestea, acest lucru este doar parțial adevărat. Aproape fiecare produs vegetal conține toți aminoacizii esențiali. Acestea diferă numai în proporție. Un efect, cum ar fi proteine complementaritatea este demn de menționat aici. Aceasta este o combinație de mai multe surse de proteine vegetale, care au seturi diferite de aminoacizi, astfel încât un produs complet este creat. Ea nu face nici o diferență pentru corpul nostru dacă ne-am lua toti aminoacizii de la unul sau mai multe produse. Prin urmare, este suficient de a combina legume cu nuci si toti aminoacizii necesare vor fi furnizate.

Another allegation towards the legumes is their poorer absorption. However, it should be noted that the difference between the absorbability of meat and legumes is not so great as to obscure their advantages. Absorbability is proportionally 90% and 80%.

Legumes include: lentils, chickpeas, beans or tofu. Apart from being a source of protein, they also influence the gut microbiome. This is due to the amount of fibre and antioxidants (often much higher than in fresh vegetables or fruit).

Why do we need to soak most legumes before cooking?

I once came across information that legumes are soaked because they have a toxic substance in them and by soaking them we get rid of it. The purpose of soaking beans, chickpeas or peas is only to significantly reduce cooking time. During soaking, by activating naturally occurring enzymes in them, substances such as pectin and other polysaccharides present in cell walls and responsible for the rigidity of the structure of leguminous plants begin to decompose.

What is more, if you pour the water off them after soaking and cook them in fresh water, you largely avoid flatulence – another problem that meat lovers complain about.

If you want to save time, you can also buy beans or chickpeas from a jar. The nutritional value of these products is very similar and will not significantly affect your diet.



 2 cups of cooked beans

 1 lemon

 4-5 tablespoons of tannin paste

 a few tablespoons of water from cooking the beans

 2 onions

 handful of cashew nuts plus a few for sprinkling

 3-4 tablespoons of olive oil

 pinch of salt

 2 cloves of garlic

 a few tablespoons of water to obtain the desired consistency


Dice the onions and fry them with a few tablespoons of olive oil. Soak beans overnight and cook (or use the jarred version). Soak cashews in 1 glass of water for 4-6 hours. Put beans, soaked cashews, fried onions, lemon juice, olive oil, water, peeled garlic, salt in a blender and blend on high speed. If the paste is too thick add a few more tablespoons of water. Put into a bowl and serve (you can decorate the paste with cashews or sesame seeds).


Alcohol is a toxin and due to this reason it is recommended to reduce its consumption to a minimum.

Such as sugar, it supports the formation of mycosis and exacerbates inflammation. In addition, it burdens the liver, which often works hard anyway, washes out electrolytes and has a negative effect on the nervous system and the heart.

In case of people suffering from Lyme disease it can often exacerbate symptoms and make them feel unwell!

Ce zici de vin rosu sec? La urma urmei, toată lumea a auzit, probabil, că acesta este sănătos și un pahar de acesta va avea cu siguranță un efect benefic asupra corpului tau. Datorăm această declarație la resveratrol antioxidant prezent în vin. Ea are un efect pozitiv asupra organismului prin reducerea agregării plachetare. Cu toate acestea, studiile arată că dozele terapeutice de resveratrol nu poate fi realizat din băuturi sau chiar din alimente. În scopul de a obține un efect benefic asupra sănătății, ar trebui să consume mai mult de 500 de litri de vin rosu sec. Prin urmare, este sugerat pentru a exclude complet alcoolul din Lyme dieta boala.


Probiotics are live cultures of bacteria and yeast that support the immune system.

Probiotics improve the tightness of the intestines, protecting it from harmful bacteria, which is particularly important in case of antibiotic therapy.

Naturally we find them in:

 Cucumbers and sauerkraut

 Kombucha (also known as tea mushroom)




 Natural yoghurt

 Beetroot sourdough



- 1kg of beetroots

- a few cloves of garlic

- 2l of water

- 6-8 cloves

- allspice

- 2-4cm of fresh ginger

- 2-4 bay leaves

- 1 tablespoon of salt per 1 litre of water


Se curata usturoiul si taie-l în bucăți mai mici. Se taie ghimbirul în felii subțiri. Se fierbe apa, se amestecă cu sare și se răcește în jos. Se spală sfecla, coaja subțire și se taie în felii mai groase. Aranjați-le în borcan alternativ cu condimente și usturoi. Se toarnă apă, astfel încât toate sfecla rosie sunt bine acoperite. În cazul în care plutesc la suprafață, apăsați-le în jos cu o farfurie. Capac de borcan si se pune deoparte într-un loc cald timp de aproximativ 5-10 zile.


Collagen is extremely important in the treatment of Lyme disease. The key here is to understand that Borellia bacteria have a high affinity for collagen structures. What does this mean? That the bacterium will always initially target these structures because they are the ones that guarantee them food.

So there is a reaction here:


That is why it is so important to take care of its correct amount. Supplements are suggested here, but remember that we can also get collagen from food.

Natural sources of collagen:


 Jellies (sweet and savoury)

 Animal offal, e.g. liver

 Pork knuckle, brawn

Unfortunately, products rich in collagen often provide us with either a lot of sugar or raise the level of the LDL “bad” cholesterol. Therefore, it is not advisable to consume a lot of them.

A good choice here will be broth and various kinds of bone broths.



- Bones/animal carcasses – 1-2 kg

- Cider vinegar – 2 tablespoons

- Water – 3-4 l

- Soup greens – 1 portion

- Spices (bay leaf, allspice, salt, pepper)


1. Wash the bones and place in a large pot.

2. Add water and vinegar.

3. Bring to the boil, then reduce the heat/hob to low. Remove the foam.

4. After cooking for about 2 hours, add the peeled and washed vegetables and spices.

5. Boil for as long as possible (about 6-8 hours). The water should "bubble" – not boiling.

6. Strain the liquid from the bones and vegetables.

7. When cooled, the broth should have the consistency of jelly.

8. The broth can be stored for about 5 days in the fridge or 3-4 months in the freezer.


Our body consists of water in about 60%, so it is not surprising that water is involved in almost all processes in the body. Lyme disease heavily burdens our body with toxins. Drinking large amounts of water automatically cleanses the body of these toxins and provides a natural detoxification. Dehydration, on the other hand, leads to the storage of toxic substances in tissues and cells.

So how much fluid to drink per day?

It is suggested that women should drink 1.5 litres and men of 2 litres of water but this is very inaccurate. Should a 100kg person drink the same amount as a 50kg person to hydrate the body? A more precise value is therefore to assume that adults should consume 33ml of fluids for every kg of body weight.

What does the word “fluids” mean?

1. Water, of course, is the most desirable source of hydration for our body. It is best to drink it slightly warm. You can add different kinds of fruit or vegetables to our cup (water with cucumber and mint is a perfect drink for hot days).

2. Tea – superb for summer as well as winter. With a hint of orange, lemon or cloves, it will warm you up on any winter evening.

3. Coffee – there are many controversies about it.

There are not many studies on the influence of caffeine, in particular coffee, on the course of Lyme disease or its co-infections. However, myths about coffee are increasingly being debunked, despite the fact that it has been in disrepute for many years.

Below are some basic facts about the consumption of coffee:

- Coffee is not dehydrating, at least when consumed in portions of about 500mg of caffeine/day. One cup of brew is about 60 mg, so the dose taken as dehydrating is about 6 cups a day

- It does not leach magnesium. Brewed coffee has about 60 mg of caffeine and 7 mg of magnesium (espresso even twice as much). Studies show that after consuming 400 mg of caffeine/day, we lose only 4 mg of magnesium through urine.

- It contains antioxidants (chlorogenic acid and its metabolites) which contribute to lowering blood pressure or reducing oxidative stress. It can therefore be assumed that coffee protects against heart disease and reduces the risk of cancers (liver, throat, skin, prostate).

Therefore, I see no contraindication to drinking coffee when suffering from Lyme disease and its co-infections. However, remember that every organism is different, every disease is different and everyone has a different threshold of caffeine tolerance. Therefore, if you experience any negative symptoms after drinking it – stop drinking it.

4. Juices are the worst choice. Shop-bought juices have a lot of added sugar (up to 5 teaspoons in 1 glass).This is because the fibre and most vitamins and minerals are found primarily in the peel.


Spices are dish ingredients added in small amounts to enhance its taste and visual appeal. Do we realise that spices and herbs also have valuable medicinal properties?

Here are my TOP 5 spices:


Principalul ingredient care dă spice culoarea galbenă este curcuminaAcesta are proprietati anti-inflamatorii și proprietăți antioxidante și, de asemenea, protejeaza organismul, în special ficatul de toxine. Datorită încălzirii, digestiv și scăderea colesterolului proprietăți, curcumina este, de asemenea, utilizat ca un supliment alimentar. Există o mulțime de rețete, cum ar fi "de aur lapte", care folosesc proprietățile de turmeric, dar preferata mea și mai rapid mod de a folosi acest condiment este de a adauga la o supa. Aceasta nu va schimba gustul minunat de supa dar va dau un intens, culoare frumoasă.


Ginger can be used with the addition of garlic (it is very popular in Korean or Thai cuisine) while cooking a dinner as well as in tea. It is probably most commonly used by pregnant women who suffer from morning nausea and people struggling with motion sickness. Ginger stimulates the production of saliva and gastric juices and brings relief from nausea. Thanks to ginerol and its anti-inflammatory properties, it is used in many autoimmune diseases.

Contraindications to the use of ginger include inflammatory skin diseases and bleeding. You should also avoid taking the herb with aspirin, as both substances have blood-thinning properties.


Usturoiul are proprietăți antipiretice, dar, mai important pentru boala Lyme, de asemenea, are un efect de detoxifiere. Acesta ajută la eliminarea metalelor grele cum ar fi plumb și cadmiu din organism. Ce este mai mult, se elimină paraziții, inclusiv bacterii și drojdii, cum ar fi Candida albicans, și, în plus, contribuie la dezvoltarea intestinale benefice florei bacteriene. Prin urmare, în ciuda sale caracteristice miros înțepător, este în valoare de adăugarea la cină, bea sub forma de sirop cu lamaie sau bicarbonat și adăugarea de pastă (de exemplu, pasta de fasole).


Cinnamon has antifungal properties – it inhibits the growth of protozoa and fungi and makes digestion easier. However, it is worth choosing the more expensive Ceylon cinnamon than its Chinese equivalent because it has a better effect.


Deși are numai de câștigat popularitate în Europa în ultimii ani, acesta a fost folosit cu mii de ani în urmă de vechii Egipteni. Nigella are atât de multe proprietăți care s-ar putea scrie o carte despre ei. Acesta este utilizat pentru a trata raceli, dureri de gat, inflamatii, alergii ale pielii și de a consolida păr. Cu toate acestea, ar trebui să fie atent cu consumul de nigella timpul sarcinii – aceasta poate provoca contractii uterine. Cu toate acestea, în timpul perioadei de alăptare, este în valoare inclusiv în meniul din nou, ca ea are o influență pozitivă asupra lactației.

Deși, după cum puteți vedea mai sus, plante ne pot ajuta la lupta impotriva multor afectiuni si boli cum ar fi boala Lyme, este demn de amintit că nu toate condimente au proprietati pozitive. Un exemplu perfect este sare. Deși folosit în proporțiile corecte nu afectează corpul nostru negativ, avem tendința de a merge dincolo de asta. Ne-am obișnuit cu sare literalmente fiecare fel de mâncare și de produs și nu ne mai place mâncarea care nu este sărat. Cireasa de pe tort este monoglutamat de sodiu sau alți potențiatori de arome, care se adaugă la multe produse și au cantități uriașe de sare în ele. Sare în cantități poate provoca hipertensiune arterială, care afectează peste 30% din populația adultă în Polonia! Este, de asemenea, duce la tulburări ale metabolismului calciului și fosfatului, care pot duce la osteoporoză și la un risc crescut de cancer la stomac.

Mulți oameni, de asemenea, asociat sare de Himalaya, care este adesea considerat mai bine pentru a utiliza din cauza 84 de minerale pe care le conține. Cu toate acestea, unul ar trebui să știe că acesta conține (conform Barbara Hendel și Peter Ferreira) nu numai aceste "bun" minerale, dar, de asemenea, poloniu și radiu. Nu vă faceți griji – doar în cantități mici (<0.001 ppm/kg). Dar se poate vedea cu ușurință că aceste fel de multe ca 84 de minerale nu sunt altceva decât un truc de marketing. În plus, în scopul de a reface necesarul zilnic de potasiu cu sare de Himalaya singur, ar trebui să mănânce de peste 1 kg de ea! Doza zilnica recomandata de sare este de doar 5-6g (o lingurita), ceea ce înseamnă că suntem doar în măsură să acopere nostru de potasiu cerință de un maxim de 0,5%. Este în valoare de plată chiar de 10 ori mai mult pentru sare pentru un astfel de procent de nevoile?

So let's remember that salt is just a salt (NaCl) and we should severely limit it.


Boala Lyme de multe ori ne suprimă pofta de mâncare. Dureri de cap, dureri articulare sau o slăbiciune generală a organismului ne face să nu tanjesc dupa orice tip de alimente. Cu toate acestea, produsele alimentare este necesar, nu numai pentru a lupta cu boala, ci pur și simplu să trăiască. Este datorită alimentele pe care le obține energie și aveți puterea de a ieși din pat în fiecare zi. Deci, ce să fac dacă nu avem pofta de mancare, dar vrem să susținem imunitatea prin dieta. Soluția ideală ar fi cocktail-uri. Ne putem îmbogăți meniul nostru cu lichide pline de antioxidanti (în uscat și dulce versiune). În acest fel ne va "strecura" esențial valorile nutritive în organism.

Savoury tomato cocktail:


- 1 tomato

- 1 stalk of celery

- 1 clove of garlic

- 1 carrot

- pinch of salt


Press all ingredients in a juicer. If the taste is too spicy for you, add 1 piece of sun-dried tomato.

Sweet raspberry cocktail


- 2 tablespoons of pot barley

- 1 cup of milk (plant or cow's milk)

- 1 apple

- 1 teaspoon of goji berries

- 1 handful of raspberries


Boil the pot barley with the blueberries in a glass of water until soft. Add milk, apple cut into small pieces and raspberries and blend.


Candida diet

Un tratament comun pentru boala Lyme este terapia cu antibiotice. Cu toate acestea, trebuie să știți că acesta este de multe ori cauza de dezvoltare a micozelor, care pot fi foarte periculoase pentru sănătatea și viața dumneavoastră. De aceea este atât de important (mai ales în timp ce lua un antibiotic) să urmeze anumite reguli de micoze prevenire, inclusiv dieta. Principiul de bază al acestei tendințe este de a evita produsele care duce la o creștere a nivelului de zahăr din sânge. Într-o astfel de dieta este absolut necesar pentru a evita fructe, sucuri, paine, paste, produse lactate, drojdie și toate produsele care pot fi un mediu pentru dezvoltarea de drojdie.

However, this diet is very strict and often deficient because it excludes a large group of products rich in, for example, dietary fibre. Products such as wholemeal bread, pasta or groats do not have to be excluded from our menu. We should also not forget about natural yoghurts, nuts, raw vegetables, unrefined oils, fish, pickles and pulses. Spices such as turmeric, oregano, rosemary, coriander and Ceylon cinnamon will also work well here.

Only when candidiasis is diagnosed (when there is an overgrowth of the Candida albicans yeast strain which physiologically occurs in the digestive tract and there is a disturbance of our intestinal microflora) should we think about alternative methods of diet therapy.

Ketogenic diet

Cred că acesta este cel mai comun mod de nutritie pentru persoanele care suferă de boala LymePune organismul într-o stare de cetoza înseamnă că în loc de a lua energie din zaharuri, organismul nostru are de grăsimi. "Dieta Keto" înseamnă, prin urmare, eliminarea carbohidraților în favoarea grăsimilor. Acest lucru este menit pentru a diminua stresul asupra intestinelor și de a îmbunătăți sistemul nervos. Cu toate acestea, este important să ne amintim că nu toate grasimile sunt "bune". De dorit surse de grăsimi de pește, nuci, avocado, ulei de măsline, semințe sau semințe. Cu toate acestea, pe internet și în diverse publicații care recomand acest mod de a manca, rețete bogate în acizi grași saturați (grăsimi"rele") domni suprem. Acestea includ bacon, branza mascarpone sau untură.

It is also worth mentioning that a ketogenic diet will be inadvisable for people whose mitochondria are depleted and there are blockages in metabolic pathways which can occur in the body infected with Borrelia spirochaetes.

Diet maintaining the body's normal pH level

Acidifierea organismului. Probabil că ați întâlnit această frază de mai multe ori în supliment anunțuri, cărți sau prin alte canale media. Să începem cu faptul că organismul nostru are diferite niveluri de pH-ului în funcție de locație. Din alcaline din sucul pancreatic, prin neutru în sânge, de la puternic acid în stomac suc. Cu toate acestea, toate aceste valori sunt în general comprimat în "pH-ului din corpul nostru", care inseamna pH-ul sângelui și valoarea sa este între 7,35 și 7,45. Dacă vrem să schimbăm această valoare cu dieta noastră, suntem în măsură să schimbe acest indice de 0.01 la 0,02 unități. Deci, puteți vedea că este o influență neglijabilă. Da, cu dieta ne poate influența pH-ului noastre de urină de către fel de mult ca 1.2 unități, dar limita de nivelul pH-ului este în intervalul 4.6-7.9 ceea ce înseamnă că, cu astfel de o mare discrepanță dieta nu va fi factorul cheie aici.

A diet rich in alkaline-forming products will bring us many benefits, through an increased supply of vegetables and fruit. However, is it really worth excluding from our diet acid-forming products, such as fish or nuts, which are sources of valuable omega 3 fatty acids?


On the internet and in numerous publications you will find a lot of advice on how to support the treatment of Lyme disease through diet. With so much contradictory information you have to approach everything with reason. Lyme disease is a disease which takes months and sometimes years to heal. Therefore, a diet should not be a torment or a punishment for you. What is more, remember that each body is different, each Borrelia bacterium will behave differently depending on the body and will give different symptoms. Therefore, the menu should be chosen individually. Only adapting it to our disease and our preferences will bring maximum results.

Some common advice on how to help your body fight bacteria and not go crazy:

 Base your nutrition on high quality food. Eat plenty of vegetables, fruit, good quality fats, natural probiotics, whole grain carbohydrates, introduce broths into your diet and exclude sugar or alcohol.

 Drink plenty of water.

 Eliminate products that are harmful to you. If you feel unwell, sleepy or bloated, limit your intake. Learn to listen to your body.

 Think of your diet as a choice, not a punishment. The diet you choose is designed to help fight the disease but also to teach you about proper, healthy eating which cannot be treated as a "from-to".

 Think positive. Our mind is a very powerful tool that can work wonders.


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Ciborowska H., Rudnicka A., "Dietetics nutrition of healthy and ill person",

Diez-Sampedro, Ana, et al. "A gluten-free diet, not an appropriate choice without a medical diagnosis."

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Sabine Weiskirchen, Ralf Weiskirchen: "Resveratrol: How Much Wine Do You Have to Drink to Stay Healthy?"

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