5 posts tagged “dietary recommendations”

Zoodles! Let’s dish on lupus/food + swap recipes

Posted July 27th, 2018 by

If you’re living with lupus, have you found any particular foods that affect you and your condition — for better or worse?

Member Jeanette (JeanetteA6872), a member of the 2018 Team of Advisors who’s living with systemic lupus erythematosus (SLE), shares which ingredients she tries to include or avoid in her diet, plus three of her favorite recipes (psst—one involves zoodles!).

Food Q&A with Jeanette

Jeanette says she turned to dietary changes when she stopped taking Plaquenil due to severe side effects, including retina damage. “I had nothing to lose — I signed up for Tony Robbins’ Unleash the Power Within [a self-help program] that made me look at myself and my relationship with food differently,” she says. “I started logging my food intake for a few weeks on and off, I noticed how some of my favorite foods were causing me some issues ranging from stomach pains to full inflammation. That’s when I started paying close attention to what my body was telling me and I needed to do something about it.”

Here’s what else she shared with us in a recent Q&A. Everyone is different, so these foods and dietary changes may not affect you and your lupus the same way. Talk with your doctor or a registered dietitian about finding foods that work for you.

Have you noticed any specific ways that your diet or certain foods affect your symptoms?

I didn’t go on any specific diet at first, I started eliminating certain foods like sugar (which was causing major fatigue and pain), garlic (causing major inflammation in my knees), eggplants (fatigue and pain in my feet), bean sprouts (stomachaches) and alfalfa (full inflammation and full flare) — some of the known foods that lupus patients shouldn’t eat [learn more at lupus.org].

Then I noticed how meat was causing me fatigue and I noticed inflammation directly in my knees. I tried giving up red meat for two weeks, and I felt good and noticed a reduction of pain. Then I gave up chicken the following two weeks and felt even better. It was so amazing that I decided to give it up for good. After the first few months without meat, my doctor started noticing my blood work was improving drastically, so she began reducing my medications since I was no longer flaring or feeling pain. After a full year she reduced all of my medications to zero and even stopped my infusion.

I notice that if I eat too many potatoes like French fries, baked potatoes or mashed potatoes, as well as tomatoes, salsa, mushrooms and peppers, ice cream and cheese, I feel a little stiffness, so I know it’s too much. I really try to avoid processed and fried foods in general as I immediately notice stiffness.

I do still eat gluten and dairy products, just not every day. Everything in moderation works best, I’ve noticed. If something bothers me this week, I know not to repeat it.

Are there any foods that you try to eat often?

I don’t eat many of the same foods daily. I drink my shakes, but I like a variety of foods from pastas, salads, homemade cauliflower crust pizza, rice and beans, and I started eating fish again, so that’s more protein. There are meat substitutes like Gardein, Beyond Meat and black bean burgers that make great meals.

With the new eating style, I knew I needed to find some type of supplement for my vitamins and minerals because you get so many different vitamins from animal products and I wasn’t eating the same way as before. I tried Herbal Life, then Shakeology, then Modere, and none agreed with me because I have so many allergies. So I gave Isagenix one last try. It was perfect for me. Wow — my blood work started coming back so good, my doctor asked me what my secret was, since I [also] started working out and feeling even more amazing. I feel as if my life is back.

Do you have a few favorite recipes you’d like to share?

(Click on the links for a printable version of these recipes picked by Jeanette!)

Veggie scramble – This veggie-packed egg dish is scrambled in coconut oil and topped with avocado and tomato

Citrus fish tacos – Lettuce leaves serve as the “tacos” in this tilapia recipe, complete with mango salsa

Creamy zucchini pasta with shrimp – “Zoodles” (julienne-peeled zucchini “noodles”) and an avocado-basil “cream” sauce? Yum!

Which foods do you eat or avoid with your lupus in mind? Please add a comment below or join PatientsLikeMe to chime into this forum discussion!

Share this post on Twitter and help spread the word.


Lupus and vitamin D deficiency – get the lowdown

Posted March 8th, 2018 by

Vitamin D is nicknamed “the sunshine vitamin” because catching some rays on bare skin triggers your body to produce it naturally.

But what if lupus-related sun sensitivity (not to mention the winter weather) restricts your sun exposure? Take a peek at some key info on vitamin D deficiency, plus learn some dietary sources of this important nutrient.

What are the effects of limited sunlight?

Vitamin D deficiency is a common health issue in general, and reduced exposure to sunlight is one of the main factors. Researchers estimate that almost 50% of the world’s population – across all ethnicities and age groups – have a vitamin D deficiency. When the sun’s rays hit bare skin, it signals the body to produce its own vitamin D.

Getting vitamin D via sunshine can be especially tricky for some people with lupus who are taking steps to limit sun exposure or protect the skin with sunscreen and clothing. Ultraviolet (UV) light from the sun or artificial light sources can make lupus worse in 40 to 70% of people with the condition, according to Lupus.org. Sunlight may exacerbate skin disease or skin-related symptoms in people with lupus, such as the “butterfly” rash, discoid lesions and photosensitivity.

Not everyone with lupus is affected by skin problems or sun sensitivity, so completely avoiding sunlight may not always be necessary. Talk with your doctor about sun safety and healthy levels of sunlight, in your case, as well as other factors in vitamin D deficiency (such as darker skin, kidney problems and obesity) and other good sources of vitamin D (read on!).

Why is vitamin D important?

Vitamin D plays an important role for all people. Here are just a few of the health benefits for the general population:

  • Helps the intestine absorb calcium
  • Supports bone health and helps prevent osteoporosis
  • Helps with muscle movement and nerve function
  • Supports immune function and reduction of inflammation

For those with lupus, vitamin D is also vital because:

  • Low levels of vitamin D may increase the risk of kidney complications or kidney failure
  • Some initial research shows that vitamin D may play a role in controlling lupus symptoms and bolstering kidney function (but more research is needed on the role of vitamin D in lupus treatment)

What are some other sources of vitamin D?

Talk with your doctor about testing your blood level of vitamin D and the best sources of this nutrient for you. For the general population, good sources of vitamin D beyond sun exposure include:

  • Foods that contain it naturally, such as the flesh of fatty fish like salmon, mackerel and tuna (small amounts are also found in beef liver, cheese, egg yolks and mushrooms)
  • Foods fortified with vitamin D, such as milk, yogurt and cereal (fortified foods provide most of the vitamin D in the American diet)
  • Oral vitamin D2 or D3 supplements, taken as directed by a doctor, usually in the case of vitamin D deficiency. Talk with your provider before taking a new supplement.

The most common test for vitamin D deficiency is called 25-Hydroxyvitamin D (or ’25-OH Vit D’).

How do you get your vitamin D? Add a comment or join PatientsLikeMe today to talk about this topic with 10,000+ members living with lupus.

Share this post on Twitter and help spread the word.