Red meat is thought to be pro-inflammatory. Actually, this is because the animals from which the meat comes from are not fed their native diet. Grass-fed, Organic beef, for example, has a more favorable Omega fatty acid profile (thus less likely to promote inflammation) than it's non-organic, standard feedlot diet counterpart.
Also, meat breaks down into ammonia in the body. While the body has enzymes to detoxify this ammonia, the Lyme can contribute a lot more ammonia to the system. So if one's ammonia detox enzymes have been overloaded, or if one has genetic variants of the genes affecting the amount and effectiveness of these enzymes, then one will need to reduce their total protein intake to some extent in order to give the body a chance to detox the ammonia from the Lyme. Incidentally, ammonia in the brain is thought to be one of the main causes of Lyme brain fog...
There are herbal formulas that can help the body detox the ammonia from the brain and body tissues, but I do not know how these herbs work - if they just up-regulate the activity of the ammonia detox enzymes, or if they actually mop up the excess ammonia themselves...
I have been a vegetarian since 1988 because of the poor health that eating meat caused me (combined with a few allergies to meats).
Chronic Lyme Disease, Chronic Bartonella (clinical dx only), Gluten & Sulfite Sensitivity, Many Food/Inhalant/Medication/Chemical Allergies & Intolerances, Asthma, Gut issues (dysmotility, non-specific inflammation), UCTD ("Secondary Lupus-Like Syndrome"), Osteoporosis, chronic Lymphopenia, etc.; G-Tube; Currently weaning off TPN.
Meds: Pulmicort, IV Doxycycline, Heparin (to flush PICC line), Claritin, Singulair, Domperidone, Colloidal Silver (topically & nasally), probiotics, Liver support herbs, Ailanthus, digestive enzymes, homeopathy.