Integrative Medicine Blog

Foods to Help Fight Lyme

By: Ronald L. Stram, MD Friday, June 16, 2017
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Here are some food suggestions for fighting Lyme Disease, and what foods to avoid -- taken directly from Dr. Stram’s PowerPoint presentation to Core Life Eatery’s sold out audience on June 13th in Vestal, NY.

We hope this information will help you in your quest to overcome Lyme!


Eat these foods in abundance…

Healthy oils and fats

  • Almond butter
  • Avocado oil
  • Cashew butter
  • Coconut oil
  • Extra-virgin olive oil
  • Ghee
  • Organic or pasture-fed butter
  • Tahini
  • Walnut Oil

Raw or cured fruit fats

  • Avocados
  • Coconuts
  • Olives

Nut milks

  • Unsweetened almond milk
  • Unsweetened Coconut milk


  • All raw or toasted nuts, except peanuts, which are a legume

(Note: When buying commercially packaged roasted nuts, check the label, as they might have been processed with sugars or oils that should be avoided.)


  • Chia seeds
  • Flaxseed
  • Pumpkin seeds
  • Sesame seeds
  • Sunflower seeds

Herbs, seasonings and condiments

  • All Fresh and dried herbs, spices and rhizomes*

*Many commercially packed condiments and seasonings, such as mustards, horseradish, salsas, tapenades, vinegars, and herb/spice mixtures can be used if they were made without the addition of wheat-derived vinegars or any sweetener other than natural stevia. Be aware that some packaged products are made at plants that process wheat and/or soy and thus may be contaminated.


  • Alfalfa sprouts Fennel
  • Artichokes Garlic
  • Asparagus Green beans
  • Beets Haricots verts
  • Bell peppers Jicama
  • Bok Choy Kale
  • Broccoli Leafy lettuce and greens
  • Brussel sprouts Leeks
  • Cabbage Mushrooms
  • Cauliflower Mustard greens
  • Celery Onions
  • Collards Plantains
  • Cucumbers Pumpkins
  • Eggplants Radishes
  • Rutabaga Swiss chard
  • Sauerkraut Tomatillos
  • Scallions Turnips
  • Shallots Water chestnuts
  • Spinach Watercress
  • Summer squashes and squash blossoms Winter squashes
  • Yellow was beans


  • Whole eggs
  • Wild Fish Shellfish and mollusks
  • Black cod Sea bass Calamari (squid)
  • Halibut Trout Clams
  • Herring Crab
  • Grouper Lobster
  • Mahimahi Mussels
  • Red snapper Octopus
  • Salmon Oysters
  • Sardines Shrimp
  • Grass-fed or pasture-raised meats Free-range organic poultry
  • Beef wild birds
  • Bison/buffalo Chicken
  • Lamb Duck
  • Pork Goose
  • Veal Guinea fowl
  • Grass-fed organ meats Ostrich
  • Quail
  • Turkey


The following foods can be used in moderation.

Moderation means that you may eat small amounts (no more than 1 serving) of these ingredients once a day.

Nongluten grains

  • Amaranth
  • Buckwheat
  • Millet
  • Oats (Note: Although oats do not naturally contain gluten, if they are processed at mills that also handle wheat, they are frequently contaminated. Avoid oats unless they come with a guarantee that they are gluten-free.)
  • Quinoa
  • Rice (brown, white, wild)
  • Sorghum
  • Teff
  • Nongluten flours used in very small amounts for dusting, coating, or thickening sauces only:
  • Tapioca starch Chestnut Flour Brown rice flour


  • Dried beans Lentils Dried peas


  • Carrots Parsnips

Full-fat dairy products (Use very sparingly in recipes or as a topping.)

  • Cottage cheese cream kefir
  • Milk Yogurt

Whole sweet fruits (Note: Those with an asterisk (*) are substantially higher in sugar, so consume these only as a special treat, and then only in moderation.)

  • Apples
  • Apricots *
  • Bananas
  • Berries (best choice)
  • Cherries
  • Grapes
  • Mangos*
  • Melons*
  • Papayas*
  • Pineapples*
  • Pomegranates


  • Natural stevia Dark chocolate having at least 70 percent cacao content


  • Unsweetened dark cocoa powder


  • Wine, preferably red, but no more than one glass a day.