Foods To Eat
- All types in large quantity. Try for half your plate in veggies
- Limit nightshades such as eggplant, tomato, potato, peppers as they are inflammatory
- Rice (white or brown whichever digests better for you) Rice Pasta (Pasta Joy)
- Rice Cakes (Lundberg Organic are good) Rice Crackers (Brown Rice Snaps)
- Quinoa, Millet (Ancient Grains Quinoa Pasta)
Acceptable Breads: Rice bread is best but some will prefer wheat bread. Sprouted wheat bread is preferred over bread made from wheat flour. (Alvarado Street Bakery brand is good) Choose just wheat over the multi-grain products. Multi-grain can exacerbate food allergies. Rice Tortillas for wraps are best but sprouted wheat wraps are acceptable for wrapping leftovers or making burritos.
Free Range, Grass Fed, No Antibiotics/Hormones
- Wild Caught Fish (a COLD food, good for warmer months)
- Lamb (a HOT food for cooler months)
Portions are palm-sized and eaten 3-4 times per week.
- Legumes such as Lentils, Split Peas
- Any type of bean that digests well for you is fine. Smaller beans are easiest to digest. Seaweed makes beans more digestible. Kelp capsules can be taken with them if you don’t like to eat seaweeds or you can opt for digestive enzymes.
Portions are 1/2 to 1 cup and can be eaten more freely as they absorb cholesterol and toxins, are high in fiber, and protein and nutrient rich I do not recommend soy unless it is the whole bean and they digest well for you. Many people rely on processed soy products for their protein. The processing creates imbalance. Protein powders made from whey or rice are a better choice if you need to supplement protein. Also, many people are allergic to soy. Soy is often genetically modified, increases estrogen in the body, and is difficult to digest in general. Fermented soy is a good choice as the fermentation process pre-digests the soy making it easier on your body. Tofu is fine if you can digest it but is a COLD food so limit your intake to the warmer months and avoid tofu in the winter. The Chinese do not recommend total vegetarianism. It is their belief that animal protein, included 3-4 times per week, will keep the blood well nourished. In Chinese medicine, your blood is the basis of energy production. When it is depleted, fatigue, sleep problems, infertility, and degenerative joint pain are common issues that can develop.
A very building, mucus forming food, dairy is a major culprit in allergies and asthma. It not only clogs the airways with phlegm but also blocks the channels that we use in acupuncture to balance your energy. If it clogs subtle energy channels, imagine what it is doing to the rest of your body! Cow’s milk is meant to grow a baby calf into a bigger version of itself, a cow. Once it is big enough, it naturally stops nursing from its mother. Dairy is the lactation product of a different species. It seems unnatural for humans to ‘nurse’ cross species. As adults, we would think it quite abnormal to drink breast milk past the time we are babies so why should we drink the milk of a lactating animal? Dairy food is so building and nourishing that the only people who would really benefit from it are those who are malnourished or emaciated. If you are a full-grown, well fed adult, dairy further builds you resulting in accumulation (read mucus and excess fat). If you do choose to have dairy, please choose RAW dairy products as cooked dairy loses valuable elements that make it digestible. If you think about it, our ancestors consumed their milk products raw for thousands of years. Pasteurization wasn’t discovered until 1864. If raw dairy was so dangerous, it would have killed our ancestors and none of us would be here today! Animals that are well cared for produce healthy milk that is safe to consume raw. (Raw milk and cheeses are available in our area at Kimberton Whole Foods in Downingtown from a reputable biodynamic local farm). Yogurt has been touted as a health food for its pro-biotic benefits. You can get pro-biotics in pill form instead. Dr. Ohhira Probiotic 12 Plus brand is a well researched product, available at Vitamin Shoppe.
Where Will I Get My Calcium?
Calcium is abundant in vegetables, nuts, seeds, and fish. One cup of broccoli has more than 50% of the calcium contained in one cup of milk. A six ounce serving of salmon or sardines is equivalent to the calcium content of one cup of milk One cup of cooked collard greens or spinach are also equal to the calcium in a cup of milk. If you are eating half your plate in vegetables and including leafy greens in your vegetable choices, you will ingest all the calcium you require. Better yet, the calcium in vegetables is more easily absorbed and occurs in proper ratios to other minerals that are also important for bone health. It is important to get enough vitamin D to help you absorb more calcium. Sun exposure in warm weather is the healthiest way to produce vitamin D. Ten to twenty minutes a few times a week is all you need. Rich food sources of vitamin D include eggs and fattier fish like salmon.
- Rice Milk (Good Karma Brand Whole Grain has the least sugar and best taste).
- Almond Milk (Tree of Life Brand)
- Soy Milk – NOT RECOMMENDED – see Beans above
Fruits – Seasonal
- Apples and Pears in the fall
Limited consumption – fats are clogging.
- Raw Almonds, Cashews, Pistachios, Sunflower seeds, etc.
- Raw Almond Butter (Woodstock Farms – this is the only non organic food I eat due to the extreme cost of organic almond butter $27.00 per jar vs. $7.00 for the non organic)
- Extra Virgin Coconut Oil for cooking
- Butter (small quantities)
- Herbal Tea, Green Tea, Black Tea
- Water with Lemon or Lime – room temperature
All types of vegetables, whole grains, meat or beans, and stock. (Avoid milk based soups)
Foods To Include For Seasonal Eating
Eating according to the seasons will help balance your body. A balanced body processes foods efficiently and does not create disease. Winter – soups, stews, baked yams, winter squash, well cooked whole grains, firmer, thicker vegetables, larger beans, more chicken (very warming), beef, lamb, very little fish (cooling). No raw or cold food! Spring – spring greens, sprouts, more lightly cooked veggies, mung beans, lighter whole grains, beef, begin adding fish (cooling). Less nuts this time of year. Summer – small amounts of raw, lighter veggies, short cooking times, very light whole grains, smaller, easier to digest beans, more fish, less read meats, even less chicken (very warming). Berries in season. Avoid greasy, overly spicy this time of year. Fall – less raw, more cooked veggies, sturdier grains, less fish, more read meats, apples and pears in season. Avoid drying, pungent flavors like ginger and garlic.