Five small meals a day. Most food must be cooked and puréed to liquid or mush. (I don't have any back teeth and attempts to fit dentures keep failing.)
What I Don't Eat
These foods either give me "liver attacks" or exacerbate my chronic pain, or encourage the Candida I have difficulty controlling:
- chemical additives or preservatives; corn starch
- all forms of sugar, honey or sweeteners of any kind even fruit juices
- mushrooms, yeasts & molds and their products: cheese, bread, wine & beer, vinegar
- any mold on an otherwise acceptable food:
- any squash, or fruit which has any mold on it must be discarded
- root vegetables must be peeled and all spots completely removed
- apples, pears & quinces
- all fish and shellfish
- turkey, pork, boar, buffalo, beef, veal, dairy products (except occasional butter)
- all legumes
- all nuts and seeds
- most aromatic foods: onions, garlic etc; cinnamon, fennel, dill, caraway, parsley, cilantro, bay, sage, rosemary, thyme; citrus fruits, extracts & peel; mustard & turnips
- all grains, plus buckwheat, amaranth seed, and quinoa. ( I tolerate amaranth greens.)
- animal fat other than occasional organic butter
- cranberries and blueberries
- raw foods that are not organic
- dandelion and mustard greens
- peppers, tomatoes, potatoes, eggplant; cayenne, black pepper, chili powder
So What Do I Eat?
Every meal has...
- 2 oz of: chicken or rabbit. (occasionally substituting duck or whole chicken for half of the white chicken).
- 6-8 oz. zucchini & summer squash
- 4 oz celery if my digestion is good (for its anti-inflammatory effect)
- unchlorinated, unflavored water to make the mix soupy
Every meal may have...
- 1 oz lettuce or other composite-family salad greens especially endive in addition to other veggies, if I can balance its tendency to constipate me. (Occasionally raw, always pureed.)
- 1 oz. of any high-carbohydrate food substituted for 2 oz. of the zucchini or summer squash:
- veggies: carrots, beets, winter squash
- organic strawberries (may be raw)
- organic bananas (may be raw)
- organic cooked pineapple
- cooked cherries
First three meals of the day may each have (if I'm tolerating any sulfur)
- 1 oz lamb substituted for chicken
- 1 oz cabbage, brussels sprouts, broccoflower or cauliflower, kale or collard greens substituted for zucchini/summer squash. (I crave kale.)
- occasionally substituted for 1 oz. non-sulfur high-carb food
- sweet potatoes / American "yams"
- 1-2 oz Swiss chard in addition to other veggies
Once a day, if my digestion is good, I can tolerate
- 1 oz radicchio (before 3 pm, because of sulfur) in addition to other veggies
- One small or medium-size artichoke, substituted for equivalent amount of other veggies.
- 1/4 tsp ginger in meal 1 for anti-inflammation and peristalsis
- 1/16 tsp cardamon or coriander
- a very small pinch marjoram or oregano
Controlling carbohydrates: I've found that I feel much better on a diet that's borderline ketogenic. Also I need to protein before any carbohydrate. I'm not sure whether my problem is a reaction to the insulin from the carbs, or proliferation of Candida. If I don't follow these tactics, I get at least the beginning of a liver attack.
copyright © 2001 by Catherine Holmes Clark. Last updated 1 December 2005