The Typical Initial Healing Diet
By Warren King L.Ac.
The following diet has had positive results for about 70% of the people I’ve seen in my practice. It’s usually followed for the first one to two months of the healing process. Practically anyone who gives it a sincere try for at least three weeks, will notice a great reduction in symptoms.
To receive the greatest benefit from this diet, it is recommended that the guidlines below be followed for at least three weeks. Then, as symptoms are reduced, gradually add the non-recommended foods back into your normal consumption. If you notice symptoms returning, cut back again.
Recommendations:
In general your daily intake should contain about 25% grains, 40% vegetables, 30% protein and 5% other (sea vegetables, berries, vinegar products, etc. See chart below.)
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Avoid sugar, honey, tropical fruit, red meat, pork, peanuts, artifical colors and flavorings.
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Reduce the use of fermented foods such as vinegar. Dressings, ketchup, mustard, mayo and soy sauce can contain fermented elements. Also reduce the intake of yeast, mushrooms, pickles, alcohol and aged foods.
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Only occasionally eat tomatos, potatos, eggplant, peppers and hot spices like chili.
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When cooking, with oil, use only extra virgin olive oil. Try to use sea salt in cooking instead of table salt.
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Try to stay away from eating gluten products such as wheat, spelt, kamut and corn during the first three weeks. Instead, eat brown rice, barley, millet, quinoa, buckwheat, amaranth, wild rice, rye, oat and teff.
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Some of the best sources protein are found in fish, poultry, and eggs. As mentioned earlier, reduce the intake of red meat and pork products.
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Try reducing or avoiding black tea and coffee. Instead, try kukicha twig tea. Adults should try drinking about seven glasses of room temperature water a day. (Reverse Osmosis is best)
| Below is a listing of foods that compose the typical healing diet. Foods in GREEN are recommended 75% of the time. Foods in REDare recommended only 25% of the time.
All material provided here is for educational purposes only. Consult your own health professional regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition. |
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| Grains Use in 25% of your daily intake |
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Use 70% of the time:
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Use 30% of the time: Corn Grits Basmati Rice Mochi Rolled Oats Buckwheat Grits Quinoa Flakes Rice Cream Noodles: Soba (Buckwheat) Brown Rice (Millet) Rye (Eden) Corn Quinoa (contains Corn) Spelt Wheat Lentil (Papadini) Unyeasted Breads: Sourdough Rye Sourdough Wheat Sourdough Spelt, Kamut Unyeasted Crackers Rice Cakes Rice Crackers Rye Crackers (Kavli, Ryvita, Wasa…) Tortillas (Corn, Spelt) |
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| Vegetables Use in 40% of your daily intake 45% Leafy, 30% Round, 25% Root 70% Cooked, 30% Raw |
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| Use 70% of the time: Bok Choy Broccoli Brussel Sprouts Burdock Cabbage Carrots Cauliflower Chinese Cabbage Collards Daikon Radish Dandelion Greens Kale Leeks Lotus Root Mustard Greens Onions Parsley Radish Red Cabbage Rutabega Scallions Squash: Acorn Buttercup Butternut Delicata Hokkaido Hubbard Pumpkin Spaghetti Turnip Turnip Greens Watercress |
Use 20% of the time: Celery Chives Cucumber Endive Escarole Green Beans Green Peas Lettuce Jerusalem Artichoke Kohlrabi Snap Peas Snow Peas Sprouts Summer Squash Wax Beans Mushrooms Use 10% of the time: |
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| Protein Use in 30% of your daily intake |
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| Bean Protein: Azuki Lentils Black Soybeans Chick peas (Garbanzo) Blackbeans Pinto Kidney Anasazi Great Northern Navy Mung Soy Split Pea Tempeh Soy Yogurt Meat Protein (4-5x-week, Naturally Grown): |
Fish Protein (2x-week): Ocean: Cod Flounder Haddock Ocean trout Perch Scrod Sole Freshwater: Bass Carp Catfish Pike Tilapia Trout Walleye Whitefish Oily: Salmon Tuna Swordfish Herring Halibut Dairy: |
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Seeds and Nuts
Use 1 Tablespoon a day |
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| Use 70% of the time: Sesame Seeds Pumpkin Seeds Sunflower Seeds Almonds Chestnuts Filberts Pecans Pine nuts Walnuts Use 30% of the time: |
Oil: Olive Sesame Sunflower Grapeseed Safflower Canola |
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Sea Vegetables
Use 2x-week |
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| Kombu Nori Wakame Hiziki Arame Agar Dulce |
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Sweets
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| Sugar Honey Molasses |
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Fruit
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| Lemon/Lime Apples Berries Grapes Melons Peach Pear Persimmon Plums |
Raisins Prunes Rice Syrup Barley Malt Maple Syrup Tropical Fruit Banana Oranges, Grapefruit, etc. |
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Condiments
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| Soy Sauce Tamari Miso Sauerkraut Brown Rice Vinegar Umeboshi Plums Umeboshi Vinegar |
Apple Cider Vinegar Bragg’s Aminos Sea Salt Gomashio Garlic Green Herbs Hot Spices |
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Miscellaneous
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| Artificial Colors Artificial Flavors Artificial Sweeteners Caffeine Preservatives Yeast |
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Butter Substitutes
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| Spectrum Naturals Essential Omega Ghee (Clarified Butter) |
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Beverages
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| Reverse Osmosis Water (7 glasses a day at room temp) Spring Water Tap Water Britta Filter |
Bancha Leaf Tea Kukicha Twig Tea Grain Coffee (Chickory) Roasted Barley or Rice Tea Lemon and Stevia |
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