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My Diet

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
  • salt

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
    • fruit:
      • 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
    • turnips
    • 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