A DIET FOR FIBROMYALGIA? FOODS ACCEPTABLE FOR FIBROMYALGIA AT THE RESTAURANT.

Regarding the diet for Fibromyalgia, with a couple of exceptions, it is basically the one found here:  http://thepillarsofhealth.blogspot.com/2008/04/appendix-diet.html

For Fibromyalgia I prefer that the patient not have any products containing white flour, because of its refinement and the ease with which it is absorbed into the blood stream as glucose, which will elicit an insulin response which will inhibit adrenalin output, which we don’t want.

A practical principle here is to avoid high glycemic index foods. A nice list is here: http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm

Another point is that there should be emphasis on protein intake (fish, chicken, turkey, eggs, cheese, etc.), as there is the need to keep the amino acid pool satisfactorily stocked with the building blocks for energy hormones, and neurotransmitters.  In addition amino acids can act as a source for slow production of glucose (which shouldn’t initiate an insulin secretion response – I have not verified this factoid). This production of glucose takes place in the liver in a process called gluconeogenesis.

Acceptable restaurants foods for Fibromyalgia:

·         Chicken paprikash without the dumplings or noodles. More sour cream or yoghurt and vegetables.

·         Salads topped with chicken, or steak.

·         Steak and eggs. For breakfast. Hold on the white bread.

Basically apply: no refined sugars and no white starches.