Healing Diet

The body is an extremely interconnected system capable of doing amazing things. But, like any system, its functionality is dependent on the quality of its energy source. Sadly, most food we eat today only damages our bodies. The diet outlined below is specifically designed to help heal fatigue, gastrointestinal issues and, if you are overweight, help you lose weight, too.

This diet protocol is meant to be followed for at least two months. Its goal is to learn what balance of foods makes you feel best, which is why we ask you follow the protocol as strictly as possible and highly recommend its top-tier version. As your health improves, certain foods you are asked to avoid may then be returned to your diet and their affect on your well-being observed.

The Benefits

feel better physically
have more and steadier energy throughout the day
lose weight, if overweight
beat the cravings
experience greater mental and emotional stability
improve the quality of your sleep
prevent conditions of blood sugar imbalance (such as hypoglycemia and diabetes)

The Keys

eating moderate amounts of protein (palm-sized servings at breakfast, lunch and dinner)
eating lots of lower carbohydrate vegetables
eating frequently (you should go no longer than 2-3 hours without some food)
staying completely away from those foods which have been recommended to avoid until the time comes to reintroduce them. This takes a minimum of two weeks.
if trying to lose weight, eat no more than 2 servings of lower carbohydrate fruits each day

The Tiers

There are three tiers to this healing diet, each of which is discussed below. The most effective protocol is, of course, the most strict protocol and we understand that sometimes it can be difficult for some to follow. For this reason, we list two other options, but, to have any effect this diet should be, at least, gluten and soy free. Feel free to read below to learn the pros and cons for each tier.

Basic

Basics: Gluten and soy free

This is the ground-level of the diet, and, no, there is no basement. It requires the dieter to be eat both gluten and soy-free for a minimum of two months, though some individuals may find they feel much better while gluten and soy free, in which case we strongly recommend they keep this lifestyle change.

Gluten

Gluten intolerance is a very common undiagnosed problem (up to every 1 in 7 people may have some level of intolerance*) that can be a serious health complaint causing a variety of symptoms: anything from weight gain and fatigue to Irritable Bowel Syndrome. Although not everyone is gluten-intolerant, everyone benefits from a two-month gluten-free diet because it forces us to eat less of the processed, refined foods -- which almost always contain gluten -- and eat more unprocessed foods such as organic vegetables, quality proteins, fats and healthy carbohydrates. People who are gluten-intolerant need to modify their gluten consumption for life. For everyone else, the two-month period is sufficient, after which gluten-containing grains can be reintroduced into a healthier diet.

Eating gluten-free means avoiding all foods containing gluten. This includes wheat, rye, spelt, bulgar, semolina, couscous, triticale and durum flour. Gluten can also be hidden in foods, so it is important to read labels carefully. Be wary of modified food starch, dextrin, flavorings and extracts, hydrolyzed vegetable protein, imitation seafood and creamed or thickened products such as soups, stews and sauces. Starchy foods that are allowed include amaranth, arrowroot, buckwheat, corn, millet, potato, quinoa, oats and rice.

So, for quick reference:

Foods to Avoid

Wheat
Rye
Spelt
Kamut
Teff
Bulgar
Semolina
Couscous
Triticale
Durum Flour
Modified food starch
Dextrin
Flavorings and extracts
Hydrolyzed vegetable protein
Imitation seafood
Creamed/thickened products
Distilled Vinegars
Veined Cheeses

Foods that are Allowed

Amaranth
Arrowroot
Buckwheat
Corn
Millet
Potato
Tubers/Root vegetables
Quinoa
Oats
Rice
Wild Rice
Tapioca
Taro
Barley Grass
Barley Malt
Apple Cider/Balsamic/Rice Vinegars
Bean Flours

Soy

Approximately half of those sensitive to gluten are also allergic to soy and soy products. Part of this may stem from the ways in which soy has been genetically modified and the frequency with which it is used as a food additive. Avoid all concentrated soy protein products for the first two months, including: tofu, tempeh, soy protein powders and bars that contain soy protein. Most people can tolerate the small amounts of soy proteins found in soy sauce or whole soybeans (edamame), but we ask that these are avoided, as well for the first two months. Studies have shown soy to contain estrogenic and goitrogenic compounds and a two-month break from this compound so as to give your body the chance to cleanse itself.

Good

Basics: Gluten and soy free. Dairy free for 2 weeks.

Gluten and soy are not the only food that can negatively affect our well-being. Dairy, especially the pasteurized, homogenized dairy mass-consumed these days, can have just as detrimental effects on the body as gluten and soy for individuals who are sensitive to it. We therefore recommend that, on top of going gluten free and soy free for this two-month diet, dieters also remove all dairy and dairy products from their diet for a minimum of two weeks.

While pasteurized dairy is to be avoided at least the full two months of the diet, raw dairy may be introduced after two weeks of a diet completely free of all dairy. If those two weeks are interrupted by consuming any amount of dairy at any point, the dieter must start their two weeks over again. After two weeks, most people will be able to tell if they are sensitive to dairy by drinking a large glass of whole raw milk first thing in the morning on an empty stomach. If the dieter has no digestive symptoms after doing this, then he or she can likely consume raw dairy products. Raw butter has butyric acid, which, along with the healthy bacteria present in raw butter, helps heal the GI tract in dramatic ways.

Do not do this without Dr. Paul's approval to begin the food sensitivity sleuthing, however, as some individuals need a longer period of time to reset their body's equilibrium. Depending on the dieter's response to the whole, raw milk, substitution of goat and sheep milk, cheeses and yogurts -- an excellent alternative to cow's milk and milk products -- may also be considered.

Dairy

Food reactions to pasteurized dairy products are the most easily detected. These products are pasteurized milk, cheese, yogurt and cottage cheese. There are two potential problems with dairy products: lactose intolerance, which is an inability to digest the carbohydrate (sugar) portion of milk, and milk allergy, which is a reaction to the protein in milk. Pasteurization and homogenization destroy the enzymes in milk that help us digest it along with healthy bacteria that help to keep the gut working well and any beneficial fats, rendering what could be a very nurturing and healing food a potentially harmful product.

Recent studies have suggested that up to 75% of the world's population is lactose intolerant to some extent*. Another 3% are allergic to casein -- a protein found in milk -- making a whopping 78% of the world's population that would do best to avoid any and all dairy products*. Even for those who are in the other 22% and can consume dairy without issue, removing dairy from the diet for a few weeks gives the gut time to heal and balance the levels of healthy bacteria located within.

Best

Basics: Gluten and soy free. Dairy free for 2 weeks. Eat all (gluten-free) grains only with dinner for 2 weeks.

The best way to get to know your body and what foods/dietary practices it does best with is to be as strict with it as possible at first. On top of the gluten-free, soy-free diet and avoiding dairy for at least the first two weeks, this tier of the diet also asks that dieters leave these grain carbohydrates to the evening meal for a minimum of two weeks in order to monitory the body's response as they are added back in to earlier meals.

Carbohydrate Intolerance

Many people are carbohydrate intolerant and will notice that having any grains in the morning causes a craving for sweets and/or more grains throughout the day. Also, some people notice that consuming grains lends to a sleepy feeling, either immediately or up to several hours later. Eating grains with the evening meal reduces the chance of these responses.