Anti-Inflammatory Diet
The majority of the following information is from
Biotherapeutic Drainage using the Unda Numbers by Dick Thom, DDS, ND.
Thanks Dr. Thom!
Try and eat only organically grown foods; they reportedly have 2-5x more
nutrients and it will decrease exposure to pesticides.
The foods listed are only examples of foods to eat.
Try to compose meals of approximately 40% carbohydrates, 30% protein and
30% healthy fats.
Try not to eat any food more than 4 times a week.
Plan your meals ahead of time.
Find at least 10 recipes you enjoy.
This diet is recommended for a minimum of 6 weeks. After that you can start
adding in one food at a time and see if you feel as good as you did before.
If so, keep it in you diet and move on to the next food. As you gain higher
levels of health your body is often able to eat a wider variety of foods
STEAMED VEGETABLES:
Steaming improves the utilization or availability of the food nutrients allowing
the GI mucosa to repair itself.
Use minimal raw vegetables except as a salad.
Fermented vegetables are highly recommended for immune system benefits and
colon health
Include at least 1 green leafy green vegetable daily (such as chard, kale,
collards, turnip greens etc.).
Eat a variety of any and all vegetables (except tomatoes and potatoes) that
you can tolerate.
Add your favorite spices to enhance the taste of these vegetables.
It is best to try and eat mostly lower carbohydrate (3%, 6%) vegetables.
For example:
3% vegetables: asparagus, bean sprouts, beet greens, broccoli, red &
green cabbages, cauliflower, celery, chicory, cucumbers, dandelion greens, endive,
lettuce (red, green, romaine), mustard greens, parsley, radishes, spinach, sea
weed, Swiss chard, turnip greens, watercress
6% vegetables: beets, Bok Choy, brussel sprouts, chives, collards, eggplant,
garlic, kale, kohlrabi, leeks, onions, parsley, pumpkins, red pepper, rutabagas,
string beans, turnips, zucchini
15% vegetables: artichokes, carrots, parsnips, green peas
20+% vegetable: cooked carrots, winter squash, yam
GRAINS:
Eat 1-2 cups of cooked grains per day, unless you have indications of high
insulin levels, are over weight, have high blood pressure, have high cholesterol
or have diabetes.
Allowed grains include: amaranth, barley, buckwheat, millet, oatmeal, quinoa,
basmati or brown rice, rye, teff.
If you have a gluten intolerance then your best choices are brown rice, wild
rice, red rice, black rice, millet, amaranth, quinoa or buckwheat.
Other grain foods that may be eaten are rice crisps, Wasa crackers and dehydrator
raw food crackers .
LEGUMES:
Eat a variety of any legumes that you are able to tolerate. Soak them for
48-72 hours and cook slowly with a pinch of asofoetida (hing) and a piece of
wakame. The wakame and hing help reduce any flatulent tendencies. The following
are the recommended legumes: aduki beans, adzuki beans, chick peas, kidney beans,
lentils, mung beans, pinto beans, and split peas. Fermented soy beans (tempeh
or miso) are wonderful to add to your diet. Miso comes in many different forms,
from sweet white to heavy rich dark ones. I recommend if you have not tried
these yet that you start with the white, red or chick pea miso's as a base for
a soup or a lovely addition to your vegetables. I encourage you to take the
steaming water from your vegetables and use it as a base for your miso soup.
It is also used to make wonderful salad dressings when combined with tahini,
apple cider vinegar and ginger juice. Tempeh can be added to stir fry.
FISH:
Poach, bake or steam deep-sea fish not farmed fish: cod, croaker, haddock,
halibut, pollock, sardines, sole, summer flounder, tilapia, wild Pacific salmon
are preferred
No shellfish: clam, crab, lobster, shrimp
CHICKEN/TURKEY:
Eat only the meat and not the skin.
Eat free-range or organically grown chicken or turkey.
Bake, broil, or steam.
MEAT:
All free-range, grass-fed animals including lamb, buffalo, venison, elk,
and beef are okay.
FRUIT:
Eat only 1 or 2 of practically any fruit except citrus.
It is preferred to eat the fruit baked.
Eat mostly low carbohydrate fruits. For example:
3% fruit: cantaloupes, melons, rhubarb, strawberries
6% fruit: apricots, blackberries, cranberries, papayas, peaches, plum, raspberries,
kiwis
15% fruit: apples, cherries, grapes, mangoes, pears, pineapples, pomegranate
20+% fruit: bananas, figs, prunes, blueberries
SWEETENERS:
Occasionally barley syrup, lohan, maple syrup, raw honey, rice syrup, stevia,
or xylitol (birch sugar).
Use ONLY with meals.
Absolutely NO sugar, splenda, sacharine, NutraSweet, or any other sweetener.
SEEDS AND NUTS:
Grind flax, pumpkin, sesame, or sunflower seeds and add to steamed vegetables,
cooked grains, etc.
You may also eat nut and seed butters: almond, brazil, cashew, sesame, etc.
BUTTER/OILS:
For butter, mix together 1 lb. Organic butter and 1 cup of extra virgin oil
(from a new dark jar). Whip at room temperature and store in the refrigerator.
Use extra virgin olive oil or centrifuged coconut oil from young spoon nuts
for all other situations requiring oil.
SPICES:
Add whatever spices you enjoy.
DRINKS:
Drink spring, bottled, filtered, or reverse-osmosis filtered water every
day.
Drink ½ your body weight in ounces of water daily.
Sip the water and drink 1 glass per hour.
A few drops of chlorophyll will add a pleasant taste and numerous health
benefits.
NO distilled water.
Small amounts of soy, rice, or oat milk are allowed ONLY on cooked grains
or in cooking.
For now, avoid the following foods:
- All animal milks
- All corn products
- All animal cheeses
- Tomatoes
- Commercial eggs (organic are ok)
- All dried fruit
- All wheat products
- Fried foods
- (including breads & white flour)
- Alcohol
- Citrus fruits
- All fruit juices
- Peanuts & peanut butter
- Any processed food
- Meat (pork & grain-fed animals)
- All caffeinated teas & coffee
- Potatoes- red & white
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