We've been experimenting and have come up with a better version of our detox program that is supposed to deal with heavy metals and candida. By dealing with these two issues, it seems that issues such as fibromyalgia, CFS, IBS, congestive heart failure, auto-immune problems such as arthritis, and so on, really improve.
Here is the streamlined plan we have been perfecting:
Morning:
Take probiotics first. Get a good one, enteric coated. Take one or two.
Then make Shake consisting of:
Berries (blueberries, blackberries, raspberries, mix, etc. I buy them
frozen and keep a variety in the freezer. You can use them frozen or warmed
up. I warm mine up in the nuker.)
Alternative milk (oat, rice, almond - if you tolerate dairy well (blood type
B) then you can use milk)
1 TBSP Vit C powder - we get it in 1 pound containers from NOW foods)
1 TBSP Spirulina or Chlorella (we get it in 4 pound containers from NOW
foods)
1 TBSP Flax seed oil (we buy this from a livestock feed supplier in a five
liter container. If it is good enough for horses, it's good enough for us.)
Stevia if wanted - and you probably will want it. I use about 5 drops
Blend and drink with:
two capsules Alpha Lipoic Acid
1 capsule reduced Glutathione,
one tablet high potency B vitamins,
high potency mineral supplement (which is usually three capsules but depends
on which product you buy),
and one or two dimagnesium malate or magnesium citrate ( You need 6 to 10 mg
MG per kilo of bodyweight per day. If your bowels get too loose, back the
magnesium down a tad until everything is flowing smoothly, but not too
loose.)
If you want to eat breakfast in addition to the shake, look at the menus in
the "Fat Resistance Diet" book. I usually have some eggs (don't break the
yolks while cooking) and quinoa crackers and/or brown rice or lentils or
some other cooked dried beans or, if you can tolerate dairy, have nuts and
yogurt. I love bacon, so I allow myself a couple slices once a week or a
thin slice of ham.
Nuts for snacks. Mainly walnuts, almonds, pecans. You can have peanuts if
you tolerate them (check your blood type) and cashews, salted, roasted,
whatever. Some authors are picky about it, but I'm not worrying too much
since the objective is to get omega 3 oils and magnesium, both of which are
in nuts.
Lunch and/or dinner
Just have a good anti-inflammatory meal - vegetables mainly, cooked dried
beans, brown rice, meat if wanted, no cheese but if you tolerate dairy, you
can have yogurt.
No fruits except berries.
After dinner, about an hour before your shower, spray magnesium dissolved in
distilled water on your stomach, legs, arms, etc. (You can use the
"magnesium oil" that is sold on the net, but it is pricey. Prolly better to
get some pure magnesium chloride and mix with distilled water and spray it
on. It absorbs in about half an hour, so you can bathe an hour later and
not lose the benefit. It does tend to be sticky if you use the magic oil.)
Before Bed
2 Phosphatidyl Choline
2 Vitamin E (400 mg each)
Fish Oil/Omega 3 oils - take 6 to 10 of these, mix 'em up if you like. I
take 6 cod liver oil and 2 big salmon oil)
Evening Primrose Oil - 1200 mg
Magnesium Taurate - I take a couple of these.
B 6 - 1
5 HTP - 1
GABA - 1 or 2
If you are going to work out or do sauna therapy. This is only for hard-
core detoxing for those who have health issues. If you don't work out or do
sauna, skip this. It will just take longer to detox.
Before Sauna or Gym Work-out 3 or 4 days a week
50 - 100 mg niacin
1 or 2 capsule digestive enzymes
Multi-mineral (determine dose by strength)
High potency Zinc
High potency Magnesium citrate, orotate, malate, or taurate
After one month of work outs/sauna start adding 2 calcium tablets to the mix
After Sauna or Gym Work Out
Vitamin C - high dose
Lipoic Acid - couple of capsules
Glutathione - follow directions
Potassium
Selenium
For SERIOUS HARD CORE detoxing:
Mondays and Thursdays
Coffee enema
For your eating pleasure:
You'll want to have a really good pressure cooker as part of your main
culinary equipment. Get rid of plastics, teflon. Use stainless steel
and/or iron cookware, glass storage dishes or wide-mouth jars.
Never bring anything with gluten (wheat) or sugar or alcohol into the house.
You won't miss it, believe me.
Here's a basic shopping list.
A variety of dried peas and beans in large quantities.
Lots of Lentils.
Brown rice.
Whole rice flour.
Quinoa.
Millet
Gluten free crackers of several varieties.
Stevia.
Lots of frozen vegetables - whatever you like - the more colorful, the
better. Get big packages and
cook big batches to store in the fridge to mix and match for meals with the
big batches of dried beans or peas that you keep in the fridge too.
Also fresh veggies if wanted and you feel like
preparing them.
Cabbage for cooked cabbage and slaw.
Carrots.
Onions.
Garlic.
Plenty of good quality hamburger (fresh and/or frozen) for the beef eaters
though you will want to eat it only once or twice a week.
Plenty of chicken and turkey for the poultry eaters though, again, only eat
three or four times a week.
Fish, scallops, etc... which you can eat almost every day. Try to have a
few meals a week that exclude meat or fish. If possible, have a day of
just veggies, brown rice, and dried peas or beans and nuts and berries.
Canned tomatoes. (crushed, whole, puree, paste)
Canned tuna - try to get one that is known to have less mercury
Canned sardines and or mackerel.
Lots of nuts, different kinds.
Plain yogurt (if you tolerate dairy)
Buttermilk (if you tolerate dairy).
Lots of frozen berries.
Lots of almond milk, oat milk, rice milk if you do not tolerate dairy.
That's everybody except type B.
Oatmeal. Try to get natural, unprocessed. In fact, try to get natural
unprocessed everything if possible!
Butter - no margerine EVER. No hydrogenated vegetable oils EVER.
Eggs. Free range eggs are easily available here and our own chickens are
laying now, so we have fresh eggs every day.
If you really gotta have bacon - try to get it without chemicals.
Salad makings.- fresh vegetables in season or as wanted.
Squash and pumpkins - zucchini, etc. Try to get organic.
Apple cider vinegar.
Kosher dill pickles if wanted. No other kind.
Lots of Olive Oil. Never buy "vegetable oil" again. You can also get nut
oils, sesame oil and my favorite: Grape Seed Oil. This is easily obtained
here in the land of lotsa grapes.
I use grape seed oil to make mayonnaise.
Lemons.
Some gluten free pasta for occasional pasta dishes.
Ricotta and mozzarella - the only allowed cheeses, to be used sparingly.
Cream.
Now, here are some rules of thumb:
Try to eat mostly vegetables - fresh, cooked, raw, whatever. We have
salads, stir fried, steamed, cole slaw, sliced tomatoes, cucumbers, beets,
squash, collards, spinach, bok choy etc. We have a vegetable or two or
three at every meal sometimes even including breakfast. Tomatoes are great with eggs.
Next most frequent food: cooked dried peas/beans or lentils. We have
peas/beans or lentils (sometimes both) at almost every meal, sometimes even including breakfast.
Eggs are good with lentils.
Next, cold water fish like cod or salmon. You can eat fish every day if
you like, but we usually eat it two or three times a week. Scallops are
high in omega 3 oils too - and shrimp and oysters when available. If you
don't tolerate shellfish, exclude them.
Next, Turkey and/or chicken. Preferably natural with no evil chemicals in
them. Eat three or four times a week. This can be prepared in a lot of
ways: chicken soup (with rice noodles or brown rice) or coated in ground
walnuts and fried in grapeseed oil, or grilled on a salad, or stuffed with
spinach and baked, or baked with herbs, or with tomato sauce on them... etc.
Beef: a couple times a week - preferably range beef. You can have it in
pasta sauce, in a stew made with chickpeas and onions and tomatoes, steak,
grilled, roasted, etc. Just no potatoes and no bread.
Have pasta only when you really think you gotta have it - maybe once a week.
Have bacon only when you gotta - once or twice a week at most.
Mix and match stuff around.
Always keep at least two kinds of cooked dried peas or beans in stock in the
fridge. Same with a big bowl of brown rice. This is what the pressure
cooker is for. They cook in about 30 minutes in one of those. Same with
vegetables. (Having them in the fridge, ready to eat, that is, not cooked in
the pressure cooker.) We try to keep collards, green beans, bok choy and cooked beets
in the fridge. I don't know if beets are as fresh and easily available
there as they are here. If not, just get a bunch of cans of them, plain, no
sugar or additives.
Sample menu:
Breakfast
If I want something more than my shake (not often)
I have two eggs and either a few quinoa crackers, or cooked quinoa
with butter, or some brown rice fried in butter with maybe some sliced
tomato. I may also have the eggs with lentils and butter. About once a
week, I have oatmeal with butter, stevia and cream on it. About once a week
I have bacon with my eggs and quinoa or millet flakes.
Lunch and dinner: Lentils and/or black-eyed peas and brown rice with a bit
of chopped onion and vinegar on it. Maybe a turkey or chicken breast, or a
hamburger if I want it. Maybe a salad with grilled chicken with olive oil
and vinegar and/or mayonnaise on it. Maybe some green beans cooked with
onions and garlic (usually keep a big dish of these in the fridge to just
warm up). Maybe a hamburger chopped up and fried with some brown rice and a
vegetable on the side. Maybe carrot soup with lentils and quinoa crackers.
You can buy big batches of carrots, peel and boil with minimal water. Then
use an immersion blender to turn it to soup. With a bit of butter, salt,
pepper, garlic, cumin and coriander, this is great. Then, pour it into
little freezer containers when it is cool and freeze it in meal size
portions.
You can also cook big pots of beans and put some in the fridge for a couple
of days, and put the rest in containers in the freezer to defrost and eat as
needed.
Maybe scallops and bok choy stir fried in grape seed oil. That's the
general idea. Mix and match stuff.
The other night we had green beans, lentils, a nice beef stew made with
chick peas, beef, onions, canned tomatoes. You can season liberally with
garlic, salt and pepper. To reduce acidity of canned tomatoes, grate a
carrot into them while cooking.
Tonight we had baked salmon (just salt, pepper and garlic on it) along with
cole slaw (made with a fresh batch of mayonnaise), spinach souffle, english peas.
One night, we may eat cabbage, onions and carrots stir fried in grape seed
or olive oil with a side of beans and brown rice.
Yesterday for lunch Ark and I had a bowl of carrot soup taken out of the
freezer with a side dish of brown rice and green beans that I took out of
the fridge and heated up together in a skillet with a bit of butter and
garlic.
For desserts (if you really gotta have one): defrost some berries in the
microwave and have with cream and stevia, or ricotta cheese. You can have
strawberries with whipped cream sweetened with Stevia. If you can tolerate dairy,
have yogurt with nuts and berries and stevia. But try to limit desserts to three times a
week or so.
For special occasions, I make chocolate mousse with Stevia and serve with
whipped cream with stevia.
We make cole slaw very often and keep a big bowl of it in the fridge. Just grate
a head of cabbage, one carrot and one onion. Toss together with a half cup of
olive oil and a couple tablespoons of cider vinegar. Salt, and pepper and garlic
powder to taste. Put lots of mayonnaise on and make it the right consistency
(creamy but not soupy), add a bit of stevia if wanted. Keep in the fridge.
It's great with fish and/or scallops.
I now make mayonnaise in large quantities. I use 8 to 10 egg yolks, the
same number of teaspoons of dijon mustard, same number of teaspoons of lemon
juice (fresh or bottled), salt, pepper, garlic powder. Start the mixer and
then begin to add the grape seed oil a little at a time until it is the
right consistency. (It needs to stand up when you take the mixer out of
it.) Do NOT use olive oil for mayonnaise unless you intend to eat it all
right away. It separates in the fridge and is a pain to recover the
emulsion.
You can then take the egg whites left after making mayonnaise and beat until
stiff. Fold in with four cups of lightly steamed spinach, 1 cup grated mozzarella,
1/2 cup mayonnaise, salt, pepper and garlic. put in casserole dish and bake
until lightly brown. Eat immediately with some mayonnaise on it! It's great with
scallops or fish or about anything!
You can have tuna salad on quinoa or rice crackers. You can eat sliced
tomatoes on these crackers with mayonnaise. You can use this mayonnaise
about any way you like because it has nothing evil in it and the oil is GOOD
for you.
Joe has developed a recipe for a fish batter that is out of this world. We
have it about once a week. Fried in grape seed oil and with seafood sauce.
I'll get him to share it.
Seafood sauce: 1/2 cup tomato puree; 1 small can tomato paste, garlic
powder, couple drops of stevia, teaspoon of vinegar, couple tablespoons
of pure grated horseradish. Mix and season with salt and pepper to taste.
This is also good with scallops. You can also make it as above with
mayonnaise and no tomato sauce.
Once every two weeks or so, have pasta - make sphagetti sauce with meat,
onions, garlic, basil, crushed tomatoes, zucchini chunks if wanted, grate a
carrot in there to de-acidify, and serve on rice or quinoa or spelt pasta.
Or, you can have bird nest pasta (rice or quinoa) with butter, garlic,
ricotta and mozzarella cheese - a variation of fettucini alfredo. This is
also good with scallops chopped up in it.
Fish can be baked with herbs and butter or dipped in ground nuts and baked
or fried. Same with chicken and turkey and veal. You can season the ground
nuts the same way you would season a flour coating mix for fried chicken.
Cook over low heat in grape seed oil. When I do veal, I pound it and dip in
egg and cream - very good imitation of vienerschnitzel. And a lot healthier.
I'm sure you will come up with some of your own inventions. Just try to
stick to the foods that are anti-inflammatory, anti-candida, and rich in
magnesium and omega 3 oils.
For our French members, cassoulet is totally in the diet! Duck is good and so
are haricot beans. Fresh Toulouse sausage is also okey once in awhile.
