People who eat vegan pasta, soups, and sauces are less likely to get Lyme disease, but it’s the way the ingredients are prepared that could play a role.
“People who eat vegetarian or vegan are actually more likely to have tick-borne illness,” Dr. Robert Stott, an infectious disease expert at the University of California, Los Angeles, told CNN.
“If they eat vegan and they don’t have tick disease, then it’s more likely that they are getting the infection than if they eat meat or poultry.”
Vegetarian or vegan people who are allergic to the chemical bovine growth hormone, or BGH, are also more likely than nonvegetarians to be allergic to bovines, which are also the main ingredient in vegan pestocci.
People with an autoimmune disorder, such as Hashimoto’s thyroiditis, are more likely in a situation where they eat gluten, according to a recent study in the Journal of the American Medical Association.
The researchers also found that people with chronic obstructive pulmonary disease (COPD) are more susceptible to Lyme disease than people without.
For this reason, it’s important to choose the correct recipe to keep healthy.
“It’s best to use a vegan pesta recipe that is lower in sodium and is made with whole grains,” Dr Stott said.
“You may not get Lyme or other tick-related symptoms, but if you do, it may be the result of the high sodium and high protein content in the pesta.”
The best way to prepare vegan pestas is by combining them with a vegan pasta sauce, but be sure to adjust the salt and pepper.
Avoid cooking them for more than a few minutes.
This recipe uses vegetable pesto, which is a gluten-free version of pasta sauce.
Recipe: Vegan pesto with whole wheat pesto and vegetable broth, gluten-Free: Gluten-Free Vegan Pasta with Whole Wheat Pesto Recipe with Gluten Free Spicy Vegan Pastas and Vegetables: Glutinous Vegan Pastos and Vegetable Broths Recipe with Vegan Pasto and Spicy Vegetables Ingredients 2 1/2 pounds whole wheat pasta (see note) 2 cups shredded Parmesan cheese 1/4 cup olive oil 2 tablespoons red wine vinegar 1/8 teaspoon salt 1 teaspoon dried thyme 1/3 cup nutritional yeast 1/16 teaspoon onion powder 1/6 teaspoon black pepper 1/10 teaspoon garlic powder 1 teaspoon kosher salt (optional) 3 tablespoons vegetable broth (see recipe) Directions In a small bowl, whisk together the oil, vinegar, salt, dried thymes, onion powder, and garlic powder.
Add the Parmesan and season with additional salt and vinegar.
Heat a large skillet over medium heat.
Add 1 cup of the pasta, cover, and cook for 15 minutes.
While the pasta is cooking, whisk the olive oil into the pan and stir in the remaining 1 cup pasta.
Pour the sauce over the pasta and stir until evenly coated.
Cook until the sauce is thickened and the pasta has reduced by 1/1 cup, about 30 minutes.
Serve with vegetables or pesto.
Notes To make gluten-containing pesto: Use the following steps to make gluten free vegan pestoes.
In a large bowl, combine the Parmigiano-Reggiano cheese, olive oil, red wine, vinegar and salt.
Add nutritional yeast and onion powder to the vegan pesti.
Mix in the herbs and cook until they start to brown.
Add red wine to the pesti and mix well.
To make vegetarian or veggie pesto or pesta: In a medium bowl, mix together the vegetable pesta, olive water, vinegar (vinegar is optional), and salt to taste.
Add to the vegetable mixture and mix until well combined.
Add vegetable broth and season.
Recipe Notes If you’re looking for more tips on how to prepare your own vegan pestles and pestos, check out our vegan pestle and pesto tutorial.
Nutrition Information Serving Size: 1.5 servings Calories: 207 Fat: 2g Saturated Fat: 0g Cholesterol: 2mg Sodium: 752mg Carbohydrates: 27g Fiber: 0.3g Sugar: 0mg Protein: 0 Protein is a percentage of total carbohydrates.
The values in this nutrition chart are based on a 2,000 calorie diet.
For a more complete nutrition chart, visit our nutrition facts page.