A few comments have been posted recently referring to diet sensitivities in those with Lyme, and going gluten-free was mentioned recently as well.
I got a bad systemic yeast infection a year or so ago, and part of treating it was to clean up my diet, very strict at first, but now I eat vegetables, fruits, some grains, and protein, but no dairy and no wheat. I may have a genetic issue with wheat and the gluten it contains (not uncommon in those with Irish genes, which I have), just as dairy intolerance is not uncommon in those with Am. Indian genes (which I also have). [[Fortunately I can still eat chocolate, so all is not lost. Ha.]]
It sounds like a very strict and boring diet, but really it's not, and I have lost all the extra weight that had crept on over time.
I wanted to recommend to those of you who are having dietary issues a website specifically for those trying to avoid gluten, which is in more food products than I ever imagined.
The University of Chicago has a celiac disease center, which is about people like me who have dietary sensitivities in the small intestine (I just found out that the word 'celiac' comes from the Greek word 'koilia', meaning belly. Always wondered about that).
If you are interested in a very detailed list of foods to avoid and foods that are safe, as well as an explanation of how this works day-to-day so you can avoid possible problem foods, go to: www [dot] celiacdisease [dot] net / gluten-free-diet (but first put the dots in and take out the e x t r a s p a c e s in that URL).
The site has positive and encouraging advice. "Step one in managing the gluten-free diet is to understand which foods contains wheat, rye, and barley so they can be eliminated from the diet, and intestinal healing can begin. It may seem overwhelming at first as wheat, rye and barley are common food ingredients, however there is a variety of foods that are naturally gluten-free. Fresh foods, without any processing or additives, from the fruit, vegetables, dairy products, and meat/meat alternatives food groups are all NATURALLY GLUTEN FREE. That is five out of the six food groups [grains are the sixth, but there are some grains that are okay too]."
There is a list of 4 dozen grains that are okay to eat, so trust me, I'm not starving. Those include various kinds of rice, buckwheat, chickpeas, corn, millet, potato flour, quinoa [my personal favorite], sesame, soy, and others. Oats are possible, but they have to be specially processed oats to avoid cross-contamination with gluten grains. The article explains this.
Whether there is a specific tie between gluten sensitivity and Lyme disease, I don't know, but if your gut is not a happy camper, you might try modifying your diet for a while to see if you feel better. I sure do!