My Diet

The below guidelines are based on information sourced from the Weston A. Price Foundation.  I realize that the way I eat may not be exactly right for everyone, but in general, I do believe everyone needs a diet consisting of good/healthy fats, protein, low sugar, no processed foods and lots-o lots-o love!

Foods to Eat

1. Eat whole, natural foods.

2. Eat only foods that will spoil, but eat them before they do.

3. Eat naturally-raised meat including fish, seafood, poultry, beef, lamb, game, organ meats and eggs.

4. Eat whole, naturally-produced milk products from pasture-fed cows, preferably raw and/or fermented, such as whole yogurt, cultured butter, whole cheeses and fresh and sour cream.

5. Use only traditional fats and oils including butter and other animal fats, extra virgin olive oil, expeller expressed sesame and flax oil and the tropical oils—coconut and palm.

6. Eat fresh fruits and vegetables, preferably organic, in salads and soups, or lightly steamed.

7. Use whole grains and nuts that have been prepared by soaking, sprouting or sour leavening to neutralize phytic acid and other anti-nutrients.  (Otherwise, omit them entirely.)

8. Include enzyme-enhanced lacto-fermented vegetables, fruits, beverages and condiments in your diet on a regular basis.

9. Prepare homemade meat stocks from the bones of chicken, beef, lamb or fish and use liberally in soups and sauces.

10. Use filtered water for cooking and drinking.

11. Use unrefined Celtic sea salt and a variety of herbs and spices for food interest and appetite stimulation.

12. Cook only in stainless steel, cast iron, glass or good quality enamel.

13. Use only natural supplements.

Foods to Avoid

1. Do not eat commercially processed foods such as cookies, cakes, crackers, TV dinners, soft drinks, packaged sauce mixes, etc. Read labels!

2. Avoid all refined sweeteners such as sugar, dextrose, glucose, high fructose corn syrup and processed fruit juices.

3. Avoid white flour, white flour products and white rice.

4. Avoid all hydrogenated or partially hydrogenated fats and oils.

5. Avoid all refined liquid vegetable oils made from soy, corn, safflower, canola or cottonseed.

6. Do not use polyunsaturated oils for cooking, sautéing or baking.

7. Avoid foods fried in polyunsaturated oils or partially hydrogenated vegetable oils.

8. Do not practice veganism. Animal products provide vital nutrients not found in plant foods.

9. Avoid products containing protein powders as they usually contain carcinogens formed during processing; and consumption of protein without the cofactors occurring in nature can lead to deficiencies, especially of vitamin A.

10. Avoid factory-farmed eggs, meats and fish.

11. Avoid highly processed luncheon meats and sausage.

12. Avoid rancid and improperly prepared seeds, nuts and grains found in granolas, quick rise breads and extruded breakfast cereals, as they block mineral absorption and cause intestinal distress.

13. Avoid canned, sprayed, waxed and irradiated fruits and vegetables. Avoid genetically modified foods (found in most soy, canola and corn products).

14. Avoid artificial food additives, especially MSG, hydrolyzed vegetable protein and aspartame, which are neurotoxins. Most soups, sauce and broth mixes and most commercial condiments contain MSG, even if not indicated on the label.

15. Do not use aluminum cookware or deodorants containing aluminum.

16. Avoid synthetic vitamins and foods containing them.

17. Do not use a microwave oven.

16 responses

  1. Hello, i just found your blog and wanted to thank you very much for all the information. I have recently been feeling very strongly about eating well, as all the information on what we have been feeding of is very distresing….. I wanted to ask you about numebr 12, the grains,etc…. And also a substitute to wheat,to bread and pasta……are brown breads and pasta no different then? thank you so much in advance for taking the time:) You must be feeling great with this life changing experience in youre food.
    Cheers! patriciavoice@hotmail.com

    • Hi Patricia,

      It makes me so happy to hear you’ve been encouraged! This is my mission:)
      Most brown breads or “whole grains” that are on the shelves today are made with highly processed/hybridized wheat (and other grains), and therefore, are pretty much just as damaging as the refined stuff. Especially to people with gluten intolerances. I just did a book summary on “Wheat Belly”. You should read that on my homepage. It might answer some of your questions.
      I do use almond flour and coconut flour for baking though and it’s pretty darn good. My husband loves this stuff!
      You might also want to check out Ezekiel bread. This is sprouted grain bread, which from what I’ve studied, is much better for us, although there still is gluten in this bread. I buy this for my husband to have here at the house for when he gets major bread cravings.
      But me, I’m totally grain free! Right now, this is the best option for me! xoxo

    • And one more thing … brown breads, pastas, etc also cause insulin spikes which can cause a number of issues if these spikes continuously occur over a long period of time. Just wanted to add that very important point!

    • This is a great question, although a complicated answer! When you say not salted or roasted, do you mean raw? I buy raw nuts whenever I can find them, and then I soak/sprout/dehydrate them at home to help with the digestive properties. Unfortunately in the U.S., all almonds are irradiated/pasteurized by law so I’m not sure if it’s possible to find a truly raw almond.
      This topic of nuts is still something I’m researching and I welcome any input from anyone else out there! Here’s some info from a trusted source that may help you:

      http://www.marksdailyapple.com/nuts-and-phytic-acid/#axzz27LvQeTxB

  2. Hey! Love the blog. Went through a similar food and health revolution myself a little over a year ago when my body started giving out on me as well! Glad to hear others are on the same journey.

    p.s. the ‘do not use a microwave’. That is simply because it destroys a lot of the nutrients? Or are there other reasons?

    • Hi Andre! Glad you like my blog:) And even more glad that you’re revolutionizing your health. This is super cool.

      I don’t use a microwave because, frankly speaking, I think they’re evil little things. So unnatural and fake. I tend to be drawn to organic ways of living, not manufactured. Without really knowing the science behind a microwave, I believe in my soul that the more natural something is, the better it is, so the microwave must go.

      And yes, a big reason why I don’t use one is because it depletes the nutritional value of food in a major way.

      Example: A study published in the November 2003 issue of The Journal of the Science of Food and Agriculture found that broccoli “zapped” in the microwave with a little water lost up to 97 percent of its beneficial antioxidants. By comparison, steamed broccoli lost 11 percent or fewer of its antioxidants. There were also reductions in phenolic compounds and glucosinolates, but mineral levels remained intact.

      For me it’s just as easy to heat something up in the oven or in a saucepan and much more healthy for my family!

      • Haha, microwaves aren’t necessarily ‘evil’. The science behind them is actually very simple to explain. If you want, I can do so in a reply…

        In that study you mentioned from The Journal of Science of Food and Agriculture, the broccoli actually lost the nutrients due to the to addition of water, not the use of the microwave. Check out this article from the NY times:
        http://www.nytimes.com/2006/10/17/health/17real.html?_r=0

        The way I would validate step 17 is that most things you would put in a microwave anyway tend to be much more processed, unnatural, or are otherwise highly likely to be unhealthy. But for a cup of tea or warming leftovers of a healthy meal, it’s really harmless…

        Regardless, the rest of the info in this post is very useful and concise. Thank you so much for sharing your efforts and research!

      • I just had to say that I think a cup of tea or coffee is better when the water is boiled on the stove then warmed in a micro wave. lol It is just a thing with me. I guess during the heating time on the stove I have time to anticipate a great cup of coffee or hot drink. I don’t think microwaves are “evil”, but the old fashioned way is more fun.

  3. Our family is making the switch to natural, whole foods. Our biggest switch is going to be consuming raw dairy products. I have a 13 month old who will also be eating this way. Do you suggest just switching from pasteurized to raw dairy all at once or should we slowly make the switch? I was wondering if quick drastic changes like this after eating pasteurized foods our entire life would make us sick. Please let me know what you think.

    Thanks so much!

    • Tammy, can I just first say how lucky you are to have access to raw dairy! We live in Hong Kong where raw milk is illegal, although I have been able to find raw cheese and butter, so I’m counting my blessings. But I do have dreams of raw milk:)

      From my personal research and experimentation, going from pasteurized dairy to raw dairy will only be a huge benefit to your body. You’re giving it a whole, complete, unadulterated product. But I will say to make sure you know who you’re getting it from, especially the raw milk, and that their processes and farms are regulated and have a clean history of producing good, quality milk. “Consider the source” is one of the most repeated thoughts I have when contemplating a new product.

      Again, from my personal experience, I’ve never had any upset when ingesting raw dairy. Although I can’t really advise you on what your choice should be, I can share with you my personal story. And raw dairy has been a blessing to me.

      I’m so excited for your family. Although you may come up against some challenges along the way, it will be well worth it in the end. Good luck and thanks for your message!

  4. Thanks so much! After much research, I have found a place we can get some very good milk that is pasteurized the least amount possible from grass-fed Jersey cows. There are a few places in my city that sell raw milk, but I cannot purchase it with our food stamps. So, this is the next best thing. I’m very excited that I have found some local stores which take food stamps that carry grass fed dairy and meats and fresh, local organic produce. I didn’t even bother looking into eating this way for the longest time, because I was convinced it would be more expensive and was sure I wouldn’t find anywhere to purchase such high quality foods with food stamps. I am fortunate to live in a big city (Orlando, FL) where there are better, healthier choices in reach for me and my family. Thanks so much for writing back! I’m looking forward to our natural eating journey! I’m looking forward to roasting the beautiful organic rainbow carrots I found tonight to go with dinner! Take care 🙂

  5. Lisa, Hello there, I am interested in this due to having Hashimoto’s disease which is an auto-immune disease that is attacking the thyroid. I have tried to do the gluten free diet & have success most of the time, but also fall off the wagon at times, because I feel like I’m starving. I know there is a list of do’s & dont’s you have on here, but can u just maybe provide me with a lists of the foods themselves that you do eat? Thanks so much!

    • Hi Crystal! Falling off the wagon is an easy thing to do, so don’t distress! Living in this day and age, there are so many unhealthy options that are quick and cheap and filling, and are much easier to grab rather than cooking up a meal.

      The thing I’ve realized most since changing my diet, is it’s time consuming! So often do I tell my husband that it feels like a full-time job, not just the preparation and cooking, but sourcing all of the stuff as well, and then the clean-up of course. If I’m not at the grocery store or farmer’s market, I’m washing the dishes. If I’m not chopping some veggies, I’m scouring the internet for another recipe. Running the kitchen successfully can definitely be a challenge, but I do so believe it is SO worth it. And I think it does get easier once you find things that work.

      First I wanted to suggest this website for you:
      http://drhedberg.com/thyroid-alternative-book/
      Although I don’t personally have thyroid issues (that I know of anyways), I did take a class run by Dr. Hedberg and he definitely seemed to be super educated on the matter with lots of great advice. Hopefully he can offer you some help.

      As for the foods I eat, it consists mostly of eggs, meat, fish, poultry, veggies, fruits, yogurt, and nuts. I do lots of roasts and veggie bakes because they’re easy and taste great, smoothies and nuts are a quick filler too, quiches, big salads with boiled eggs and chicken, almond flour desserts, cauliflower rice. If you’re only gluten free and not grain free, you can definitely find gluten-free rolled oats and make porridge or baked oat cakes. Do you have a slow-cooker? This is something I’ve gotten into lately. It’s kind of like one-pot cooking. Throw everything in in the morning and a fabulous meal is ready at night. And it’s yummy. You might also want to check out the new book by Danielle Walker called Against All Grain. She has some great recipes.

      I guess it’s hard to list out everything, as we eat a lot of different stuff. When I’m hungry and lazy I usually snack on stove-popped popcorn (non-GMO) with butter and sea salt, veggies and hummus and avocado is a total fav, nuts, yogurt, left-over roast, smoothies, etc.

      Also are you drinking enough? This could help quench some of the hunger.

      I’d be curious to know what you’re eating as well:) And if you have the time to prepare/cook? I hope something I’ve written has helped. The truth of the matter is, this way of eating is a process and it takes time to find our way. It took me about 6 months to finally get comfortable without grains, and even then, I still struggled now and again.

      Let me know if I can offer any more info!

      Lisa

  6. Hi Lisa,
    Thanks for your blog, some interesting points. Just wanted to know if we one can eat organic wheat free oats?
    Would like to start the “wheat free” diet and not quite sure of wheat free oats? not gluten free??
    Nikki

    • Hi Nikki! Oats are all wheat-free. However, some of them do include gluten, but only because of cross-contamination in processing. So when buying oats, in you’re wanting to avoid gluten, I would recommend buying an organic kind that specifically says gluten-free. Bob’s Red Mill makes a good brand. Hope this helps, let me know if you’re still confused.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s