Freedom From ME Blog » Chronic Fatigue Syndrome: Restrictive Diets

Chronic Fatigue Syndrome: Restrictive Diets

Thank you to everyone for the fantastic feedback on our report “The Art of Pacing”. We really feel that it is one of the most important documents we have produced, and judging from the feedback you guys feel the same.

For this week’s video blog (in two parts), we have a video filmed in Alex’s kitchen, with Sanna Anderson from our nutrition team, about how to eat more easily on restricted diets. Alex and Sanna talk about some easy replacements for milk and dairy, along with suggestions on how to cook them simply. If you feel this video is helpful, or have other suggestions, please do leave comments under the video, along with suggestions for future videos you would like to see.

And, for those of you that enjoy our weekly video blogs, we have just invested in a state of the art new video camera and equipment, so we look forward to showing off the new and improved visual and sound quality very soon!

Tags: chronic fatigue syndrome, diet, M.E., Nutrition, restrictive diet

Nutrition, Video Blog | Alex Howard | February 10, 2010 10:48 am

16 Comments

By Paula Knight, February 10, 2010 @ 11:58 am

Is rice milk ok for anti-candida diet? Isn’t it made from fermented rice?
By Irene O'Shea, February 10, 2010 @ 1:12 pm

Can you please give some tasty ideas for meat replacement. I am vegetarian and my gp has recommended that I start eating meat again as I am not getting the required nutrients in my diet. My 13 year old also wants to be vegetarian and I am concerned that she may also end up with M.E. if she doesn’t get the correct nutrients.
Thank you
By Terry Clarke, February 10, 2010 @ 1:32 pm

As someone who is coeliac and also suffered food problems most of my life I thought the information given was excellent, particularly the point made about sheep and goats products. However I was advised to exclude rice from my diet (fibromyalgia) and have therefore hesitated on trying Rice Milk so stick to Soya. After watching the video I am now slightly unsure about Soya! What to you advise?
By admin, February 10, 2010 @ 3:00 pm

**Is rice milk ok for anti-candida diet? Isn’t it made from fermented rice?**

As long as there is no added sugar rice milk is OK on an anti-candida diet. It is good to remember though that it tends to be quite high glycemic index drink, i.e. it can raise blood sugar levels very quickly, so should be only used in moderation. It would be fine for example in a protein breakfast smoothie, but I wouldn’t recommend drinking lots of it on its own.
By Bettina Teichmann, February 11, 2010 @ 12:52 pm

very infomative videos; I finally understood why goats and sheep yoghurt /cheeses are tolearated–less casein; I find soya still quite difficult to digest and comsume some lactosefree milk but was pleased to hear that you can buy sugarfree rice milk; at our local Tesco I found only the one with sugar and was quite shocked when I tried it!! I’ll hunt this oat milk down now. Also never heard of these Soba noodles and thanks for the tip of undercooking alternate pastas because the way I cooked them before they tasted disgusting….
By admin, February 12, 2010 @ 6:00 pm

**Can you please give some tasty ideas for meat replacement. I am vegetarian and my gp has recommended that I start eating meat again as I am not getting the required nutrients in my diet. My 13 year old also wants to be vegetarian and I am concerned that she may also end up with M.E. if she doesn’t get the correct nutrients.**

Tempeh is a fermented form of tofu that has more flavour and is more natural than tofu. It can be toasted lightly and crumbled into salads for example and is a good vegetarian protein source. If your GP has recommended re-introducing animal protein and you are not keen on doing that, I would at least recommend you use eggs and sheep’s and goat’s dairy products as part of your protein sources if you are not allergic to either.
By admin, February 12, 2010 @ 6:00 pm

**As someone who is coeliac and also suffered food problems most of my life I thought the information given was excellent, particularly the point made about sheep and goats products. However I was advised to exclude rice from my diet (fibromyalgia) and have therefore hesitated on trying Rice Milk so stick to Soya. After watching the video I am now slightly unsure about Soya! What to you advise?**

I would recommend you rotate the soy with some other milk alternatives – you could try for example almond milk which is very pleasant. If you get on OK with goat milk yoghurt, you could also occasionally use goat’s milk as an alternative to soy.
By Kerrie, February 13, 2010 @ 2:28 am

HI I use Lactose free milk does that mean it still has high levels of casin? Confused Australian!!!
By Kerrie, February 13, 2010 @ 2:59 am

Sania, related question what about A2 milk is that a better choice? Rich and pure in A2 beta casein protein what cows produced 1000′s of years ago. Apparently most cows milk is a mixture of a1 and a2 but there are significant reported health benefits from A2 for those with sensitivities. It isn’t lactose free but as their site suggests many people who are self diagnosed assume their symptoms re lactose when it might be casein related. I am asking because even goats milk has some casin it is also comparably very high in fat. thankyou.
By admin, February 16, 2010 @ 10:38 am

**HI I use Lactose free milk does that mean it still has high levels of casin? Confused Australian!!!**

Lactose free milk only has the milk sugar (lactose) removed, so the casein content will still be same as in normal milk. Lactose free milk is great for people who lack the enzyme that breaks down lactose (and as a result suffer from upset stomach if they have dairy), but this condition is not related to immune system or allergy type reactions to casein, which is a milk protein.
By admin, February 16, 2010 @ 10:39 am

**Sania, related question what about A2 milk is that a better choice? Rich and pure in A2 beta casein protein what cows produced 1000’s of years ago. Apparently most cows milk is a mixture of a1 and a2 but there are significant reported health benefits from A2 for those with sensitivities. It isn’t lactose free but as their site suggests many people who are self diagnosed assume their symptoms re lactose when it might be casein related. I am asking because even goats milk has some casin it is also comparably very high in fat. thankyou.**

A2 milk is not widely available in the UK, so we don’t have much experience of its use. I would still argue that using a variety of milk alternatives is often a better way of taking the strain off the immune system rather than fully changing to just one alternative.
By Lynne, February 18, 2010 @ 10:52 pm

Hi

I found out that I have a cows milk allergy so I switched to goat and sheep products, this was great at first but after a few weeks I started getting stomach cramps and Diarhea whenever I ate it…I am confused as I thought these alternatives were ok for the casein allergy? Any suggestions? Lynne
By Alex Howard, February 19, 2010 @ 12:59 am

Hi Lynne,
It sounds like you have something a bit more complex going on, so probably worth consulting with your practitioner directly
Warmly,
Alex
By Nadia Mason, March 1, 2010 @ 1:34 pm

Irene, I find it irksome that your gp has recommended that you start eating meat again because you are not getting the required nutrients. If you consult a dietitian or nutritional therapist, they should be able to give you and your daughter guidance on obtaining a healthy balance of nutrients on a vegetarian diet.

Some vegetarian diets can be low in nutrients such as protein, zinc and iron – these pitfalls can be avoided with a balanced vegetarian diet including foods such as eggs, quinoa, wholegrains, pulses (lentils, beans & peas), yoghurt, nuts and seeds.
By Lucy, May 1, 2010 @ 6:17 pm

This buckwheat pancake recipe is a result of much messing around in the kitchen with various weird ingredients from healthfood shops. I find it really useful for breakfast, and normally eat them with a bit of dairy-free marg (Pure brand), but they are also v nice with chopped apple, stir fried with a tiny bit of oil and mixed spice.
These are just rough amounts – I probably should measure them out but I can’t be bothered. The lemon juice is there to activate the bicarb.
A large mugfull of buckwheat flour
2 pinches of bicarb soda
Pinch vit C powder or crushed tablet (raising agent)
3 pinches psyllium husks (adds springiness and moisture – optional)
Pinch salt
Squeeze FRESH lemon juice (1-2tsp)

Mix the dry ingredients together in a large bowl. Add a bit of (filtered) water, enough to get a very thick batter. Stir vigorously to get all the lumps out. Add the lemon juice and a bit more water, just enough to get the batter the consistency of runny honey, that will slowly run to the edges of a pan if you tip it. It has to be thicker than normal pancake batter, or it will makes soggy pancakes. (Btw the batter thickens more if you leave it for a few minutes, due to the psyllium absorbing the water – you might need to add a bit more water just before cooking. )
Put a large serving spoonful in a very hot, lightly greased non-stick pan. Tip the pan very steeply so the batter slowly runs to the sides. When it’s mostly cooked through, flip it over and brown the other side.
Stack the pancakes on a cooling tray, and when all done, flip the stack over, as the first pancake will have the best springy texture. Enjoy. 
By Lucy, May 2, 2010 @ 5:21 pm

Actually, maybe double the above quantities of bicarb, psyllium and esp. lemon juice.