Day 49 - Are We Meant For Meat?

This is probably the most difficult post I will write in this series.  It's a rather controversial subject, and it may be difficult for some to read.  This will be my last post in this series, and it's the one where we re-introduce meat into the diet... Or, do we?

With more and more people becoming aware of how our food is grown and raised - particularly, our meat - the vegan movement seems to be on the rise.  A great many people are educating themselves about what goes into the animals we eat and how that can effect our bodies once we eat it.  Others learn of the horrors of "factory farms" and how cruelly some animals are treated, and they decide to follow a vegan diet for moral reasons.

The idea that humans were not meant to eat meat at all is not a new one.  Some people will come up with very good scientific evidence to support that claim.  

On the other hand, there are plenty of people who can offer good scientific evidence to support the other side of the argument - that humans absolutely were designed to eat animals.

This is a big reason why I'm such a fan of the blood type diet.  Being a Bible-believing Christian, I have certain ideas about the history of mankind, as well as what we were meant to eat.  I have a hard time with some of the science theory behind the diet, but it makes complete sense to me to think that some people were meant to thrive on meat, while others were meant to avoid it.  

This week, I am giving you the list of meats, poultry and fish that are considered safe for all blood types.  If you have strong feelings about meat (like I do), then you may want to look further into the blood type diet.  I can not say enough about how this diet changed my life.  I would recommend it for anyone.  If you haven't yet, I strongly encourage you to check out http://www.dadamo.com/.

One more thing about meat - a very wise person recently said, "You are what you eat ate." Please be very careful about your food sources - if you have adverse reactions to corn, you may have adverse reactions to meat that was raised on corn.  Always remember that you are consuming whatever your meat source consumed.  As always, listen to your body! 

MEATS & POULTRY

Ostrich

Turkey

FISH & SEAFOOD

Bullhead

Carp

Chub

Cod

Croaker

Cusk

Drum

Halfmoon fish

Mackerel

Mahimahi

Monkfish

Mullet

Orange roughy

Parrotfish

Perch

pickerel

Pike

Pompano

Porgy

Red snapper

Rosefish

Sailfish

Salmon

Sardine

Scrod

Shark

Smelt

Sturgeon

Sucker

Sunfish

Swordfish

Tilapia

Brook Trout

Tuna

Weakfish

Whitefish

Whiting

EGGS

Duck egg

Chicken egg

Day 42 - Milking It

Every so often, I am taken aback by something I find myself eating, and I have to stop and remind myself what exactly it is I stand for and what I am trying to do.

This happened to me this weekend, after a trip to my favorite health food store.

I have had some extra things going on in my life the past few weeks - a slight change in schedule, and it's added an extra inconvenience to my already complicated dietary issues.  To make life easier on myself, I've allowed myself to spend a little extra and indulge in my favorite treats as well as trying some new ones.

For lunch both Friday and Saturday, I fixed an extra big salad, with organic field greens and baby spinach, and I added salsa, turkey, and vegan cheddar shreds...

This is where it got a little weird...

I do sometimes use substitute non-dairy "cheeses".  I know these are not real food, and I don't eat them all the time.  But I know as well as you do that if you don't bend sometimes, you'll break eventually.  So, there I was, eating my lovely salad with cheese, and reading the back of the package like one would a cereal box over their morning coffee.  When I turned the package around, I noticed something I had missed earlier - the words "New Formula" were boldly printed on the front of the bag.

That really made me think!

Exactly what kind of food is described as a "formula"?!  

Yipes!  I didn't even want to spend time wondering how this was an improvement on the old "formula"!

This is where eating for your health can get tricky.  I know there are certain things that I simply can not eat, because those things really hurt me.  Those with food allergies or lactose or gluten intolerance will understand what I mean.  If you have spent 28 days on our very strict anti-candida diet, you may have noticed some adverse reactions to some of the foods we have re-introduced so far.  While it can help a great deal to avoid those things in the future, it is also wise to educate yourself about the available "substitutes".  Let's face it, vegan "cheese" isn't cheese, just like tofurkey and soy-based "meats" aren't meat at all.  Gluten-free processed junk food is still processed junk food.  And the healthiest foods have five or fewer ingredients - ingredients that can be pronounced and don't require a degree in science to recognize.

Beware of clever marketing.  Words like "vegan", "gluten-free", "natural flavors" are all used in labeling with the purpose of selling a product to health-conscious folks, who may be willing to spend a little more if they believe it is "good" for them.  We've already determined that fresh veggies are pretty affordable and make great meals, so don't get caught up in health-food fads that are making somebody a lot of money and not really helping your health at all.

I thought my fake "cheese" story would be good food for thought this week, as we introduce dairy products back into our candida + blood type diet.  I think grains is unsteady ground for many folks trying to improve their health through diet; milk is more like thin ice.  Between lactose, casein, and all of the "stuff" that gets added, it's no wonder so many people have so many different adverse reactions to milk and milk products.  Things to watch out for here include gastro-intestinal woes, skin problems like eczema, excess mucous and respiratory problems, to name just a few.  For me, personally, just the tiniest amount of cheese brings on debilitating congestion that starts within hours after eating the offending food and can take weeks to get over.  At the same time, their are certain dairy products I can eat with no problems, like butter and mozzarella cheese.  I don't know anything about the production of these foods, so I can not tell why some are safe for me and some are not.  

As you try adding dairy into your diet this week, pay close attention to your body and any messages it might be sending you.  As always, I am using http://www.dadamo.com/ as my source for the list...

DAIRY

Almond milk

Almond cheese

Rice milk

(The above may not be considered "dairy", 

but they are listed here as possible substitutes if you must avoid milk.)

Farmer cheese

Feta cheese

Ghee

Goat cheese

Mozzarella cheese

  

Day 35 - Are You Still With Me?

This past week, I have really been enjoying my salads for lunch every day.  I make a great big bowl of salad at the beginning of the week, and it lasts me all week long.   (I put a paper towel on top of the salad before covering, and change it when it gets damp - I think that helps a great deal!)  

I've also been enjoying apples, plums and pears, and  fruit juice (real juice, without added sugar).

I made dessert this week, and it stayed around for almost four days - this is a big deal for me, because in the past, I could make dessert and eat it all in the same day.  By dessert, I mean, a small cake or pan of brownies, or a dozen cupcakes.  I would easily eat the entire thing myself, in one day, and sometimes make more!

Sugar cravings are hard to beat, and they are hard to satisfy!  But, once you know what is causing the cravings, you can educate yourself and learn to tackle them!

I hope you decided to stick with the "plan" and pay close attention to your body's reaction to the vegetables and fruits added this past week.

For the coming week, I am adding grains, nuts, seeds, beans and legumes to the list.  I am only adding foods that are neutral or beneficial for all blood types, according to http://www.dadamo.com/.  If you haven't already, I strongly encourage you to check out the blood type diet.  It changed my life, and the reality is, eating real, healthy food is at the heart of it.

GRAINS

Essene bread (manna bread)

Ezekiel bread

Millet

Quinoa

Rice (white, or brown)

NUTS & SEEDS

Flax seed

Pecan

Walnut (English, or black)

BEANS & LEGUMES

Cannellini beans

Northern beans

White beans

When you consider the limited food list we've had over the past month, I realize this doesn't seem like a lot to add.  I would caution you to be very careful when buying foods that are marketed as "gluten free", because they are usually loaded with all kinds of other ingredients that act as gluten, and our bodies often can have a hard time telling the difference.  If you already know you have a gluten sensitivity, then your best bet is to avoid most grains.  If you have never noticed problems with gluten, then feel free to try other whole grains that are not listed here, and pay close attention to your body's reaction.  A good rule of thumb is the fewer ingredients, the safer the product.

Day 28 - This Is Where It Begins...

It seems like just twenty-eight days ago, I was nervously anticipating starting a new job and not sure how I was going to manage getting up early and staying awake all day.  

It was perfect timing, though, because two weeks into my anti-candida diet, I can honestly say I was feeling better than I have in many years.  I have energy enough now for work, errands, and little things besides.  I am not going to deny I am pretty worn out by the end of the week, but rest is just as important as diet in achieving better health, and so I take advantage of my weekends off and try to do as much relaxing then as I can. 

I promised you a 28 day sample menu, in case you are just deciding to do this.  Unfortunately, I am the worst at planning, and I typically do things "in the moment", including planning my meals.  Therefore, this sample menu plan for you is very basic.  I do encourage you to eat a variety of different foods - even during this most strict period of the candida diet + blood type diet.  Be sure to include garlic and onions whenever you can.  A "salad" should include as many different types of greens as you like, along with broccoli, onions, zucchini, celery... whatever you can chop up raw and throw in!  

Also, use the ideas I have shared over the month, as well as the "allowed" food list, and do whatever you like with what you like best.

I would love to know if you have, are, or plan to follow the diet and continue with the next four weeks to identify your trigger foods.  Please leave me a comment letting me know if you have experienced feeling better with this plan.

Day 27 - Looking Ahead

This weekend, I tried kombucha for the first time.  Kombucha is one of the latest "health food" trends, and somewhat rather controversial among blood type dieters, since it is made with black tea (and black tea is not recommended for most blood types).  The reason I tried it is because it is supposed to be full of those lovely probiotics that we so desperately need when fighting candida.  Because I am such a big fan of the blood type diet, I actually would not drink this stuff very often.  However, I realize for many of us trying to make big changes, this would be a much better choice than soda or some other options.

I also bought a few other fermented foods over the weekend, in an attempt to "kick start" my gut health.  I am ready for the next step.  Since I already know my trigger foods, I will not be following as strictly this "re-introduction" period, but I will give you a simple plan to follow for bringing other food groups back into the diet over the next four weeks.  The most important thing here is that you determine to continue eating real food, and keep out the artificial stuff completely.  Remember, your body is bound to respond to any real attempts you make at treating it right.

For the next week, I recommend sticking with the same food list we've used for the first 28 days, and adding the following vegetables and fruits:

VEGETABLES

Beets

Beet greens

Brussel sprouts

Chicory

Cilantro

Portobello mushroom

Parsnips

Peas

Pimento

Rappini

Squash (winter and summer)

Water Chestnut

FRUITS

Apple

Apricot

Blueberry

Boysenberry

Cherry

Currants

Dates

Elderberry

Fig

Grape

Grapefruit

Kumquat

Mulberry

Nectarine

Peach

Pear

Pineapple

Plum

Prune

Raspberry

Strawberry

Watermelon

Again, I have taken these foods from http://www.dadamo.com/ and listed only fruits and veggies that are listed as "neutral" or "beneficial" for all blood types.  Pay attention to how your body reacts to the foods you eat.  You may want to include others fruits and veggie not listed here - just be aware of what your body is telling you. 

Also, keep in mind that fruit and certain root vegetables equal sugar.  If you, like I, have been battling symptoms of candida overgrowth, then you still need to limit sugar in your diet.  Be sure to eat plenty of vegetables, drink plenty of water, and eat a variety of different fruits
(think, different colors) to get all the nutrients you need without over doing it. For every year of candida symptoms, a month of anti-candida eating is recommended.

My commitment to myself this month is to stick with the fresh veggies, enjoy a variety of fruits in moderation, and keep my mind off of less-wholesome sweets!  

Next week, I will add grains, nuts, seeds, beans and legumes to our list.

Day 26 - Eating Out

Throughout this month, I've tried to give you some ways to be frugal about doing this diet.  I think one of the big reasons why people eat processed junk food is because it can be convenient and cheap.  If you are on the go a lot, it can be difficult to learn to take time for shopping and preparing fresh foods.  

If you are on a tight budget, the expense can be overwhelming. 

I've already told you I personally can not afford to buy all organic - if you can, then you definitely should; but don't let money be the reason you don't eat real food.  Carrots, celery, broccoli and greens are all very affordable.  You can save money by NOT planning ahead and instead buying what produce and fresh meats are on sale.  I regularly buy meat that is discounted because it is close to the sell-by date; I use it right away, or put it in the freezer.

If you garden, shop local fruit stands, can your own foods, or raise animals for food, then you are way ahead of the game - celebrate your wise way of life, and remember to share with and educate others.  

Don't be ashamed to take advantage of local food banks either, if you really need to.  Unfortunately, much of what comes through these charities is the worst kind of processed foods, but, you also can usually find rather healthy staples like rice and beans, and even canned veggies are better than no veggies at all.  I simply pass on the things I will not eat to other charities or to people I know who will use them. 

The reality is, we all do "splurge" once in a while, sometimes because we can afford to, and sometimes because a crazy schedule or sudden change in plans calls for it.  

If you are right in the middle of a very strict 28-day anti-candida diet plan, and something "comes up", then you are faced with a serious choice - you can choose to forgo the diet and go right back to your old habits, or you can stick with it and figure out a way to make it work.  Don't fool yourself into thinking you can skip the diet plan today and pick up where you left off tomorrow - do you really have that kind of self discipline?  

This weekend, my husband decided to surprise me with an overnight stay away from home.  His romantic gesture means a little extra thought and expense for food, without much prior planning.  We will be eating at least one meal at a restaurant, whether it be fast food or sit-down.   Salad is the best option for me right now - hold the tomato, cheese, croutons and dressing.  (I should state here that, once you get used to eating real food, you will find you don't need to smother your salad anymore - just of splash a lemon juice and a sprinkle of salt really brings out the flavors of fresh vegetables.)   Fish, turkey and vegetarian dishes can also work.  If you suffer from debilitating pain or fatigue, then you already know you have to learn to make the best of a difficult situation - otherwise, you will just be miserable.

I will also buy food this weekend that is convenient for "on the road" dining (in a motel room, or in the car).  Seaweed chips are a favorite of mine and really very inexpensive.  Some deli's offer turkey (and other lunch meats) that are minimally processed and contain no artificial ingredients or added nitrates.  Veggies that I usually cook are great (and much healthier) raw - broccoli, celery, and even zucchini are wonderful crunchy snacks.

Once you have made the choice to change the way you eat and better your health, don't look back.  Give your body a time to cleanse itself of all the garbage that's been in control for so long, learn your trigger foods and how to avoid them, and celebrate your health.   For me, it only took a few weeks to see real results, but it was a whole year before I had no more pain - and even then I was still dealing with fatigue and food cravings, which is why I decided to do this diet now.  

Stay the course - I promise, your body will thank you. 

Day 25 - Painting My Nails, and Other Healthy-Girl Stuff

Last night, I painted my nails.  

I don't do that very often.  I work with children, and I keep my fingernails trimmed short to avoid scratching while playing and tickling.  But, over this past month, I have seen a real improvement in the way my nails look, so I decided to celebrate with just a very little length... and some pink polish.

I remember being a teenager and always having my fingernails done.  I loved the whole process of filing and painting, choosing colors, the "me time".  My classmates in high school refused to believe my nails were real!  At some point in my young adult life, all of that ceased, as my nails refused to grow and became brittle and weak.  If they started to grow, the chipped and broke before getting very far.  I was disappointed, but I never attributed it to my health.  

Once I changed my diet, I saw a big improvement in my nails.  They were growing again!  Unfortunately, they still chipped and split easily, so I have been especially careful when special occasions are approaching when I might want to groom and show them off, but it hasn't always worked out.  

If you suffer from chronic fatigue, you know how hard it can be to think about things like this.  Not only do your work, home, and family feel the impact of your condition, but so do your hobbies, social life, and your personal self.  When you are just trying to muster enough energy to get through the day, sometimes the last thing on your list of priorities is you.  

The sad reality, however, is that if you don't take care of you, then you really won't be much good to anybody else.

When you make big changes to take care of the inside of your body, the outside will show it.  Whether it be healthier fingernails, hair or skin,  the way you walk when you are no longer in pain, or brighter eyes and smile when you can stay awake through the day, others are likely to notice a change.  Even better, you will begin to feel like you have the energy to take care of the outside of your body - you can begin to exercise, and you can afford time to pamper yourself with long baths, or manicures and other special treatments.  

My fingernails are stronger now than they have been in many years.  But that is such a small thing compared to all of the other wonderful improvements eating real food has made in my life.  Living in constant pain and exhaustion is really barely living.  

When was the last time you felt like taking some time for you and the outside of your body?  If it's been too long, then maybe it's time to make some big changes for the inside first.

Day 24 - What You Don't Know Could Hurt You

There are times when I will avoid a certain food or ingredient, because I don't know enough about it to decide if it's something I want to put into my body.  

My first experience with this came some months after my original big changes in diet and resulting big improvements in my health.  I had decided to try Menchie's for a treat one day, since they boast all natural ingredients and offer dairy free flavors (sorbet).  Ever vigilant about ingredients, I asked and was provided an ingredients list (many food service places offer this now).  There, in the ingredients was "corn syrup" - but, they specifically advertise "no high fructose corn syrup", and quite frankly, I didn't know the difference.  I had heard that high fructose corn syrup is bad for you, but I figured just-plain-old corn syrup must be okay.  I thought long and hard before I made my choice, and in the end I went home with dish of lovely sorbet.

I woke up in the middle of the night with terrible pain in my arms.  My muscles were sore and tight, and I just felt "not quite right" all over.  I strongly suspected the corn syrup, and I avoided it for a long time after that.  

One day, several weeks later, I was feeling like a sweet treat after lunch, and I grabbed a package of "all natural" fruit snacks - the kind made with real juice and no artificial stuff.  It was a small package (the kind you put in your child's lunch box), and it satisfied my sweet tooth quite nicely.  Within two hours, however, I was in so much pain I could barely walk; my hips and thighs felt bruised, and my legs were heavy, giving me the sensation of wading through thick mud.  I immediately pulled that fruit snacks wrapper out of the trash and read the ingredients - and there, amongst all the other natural stuff, was corn syrup.

When I get these terrible "fibro flares", they can last up to a few days, come with debilitating fatigue, and are sometimes accompanied by congestion.  It's totally worth it to me to read ingredients and avoid certain thinks like the plague, if it means I am also avoiding the pain.

Many, many times, I have come across ingredients that I don't recognize, and if I don't have the means to "look it up" right then, I simply don't eat it.  If I don't know for certain all of the ingredients in something (at a restaurant, or in someone else's home), I don't eat it.   I've missed out on some things, but I've learned to eat before I go places and even bring food with me when it's appropriate.  My general rule of thumb when reading labels is,  "If I don't know what it is, if I can't pronounce it, if it has more than five syllables, then I don't eat it."   

Of course, corn syrup is not going to affect everybody the way it does me.  Be aware, however, that corn syrup is a common trigger food for autoimmune response, as are many corn products and other grains.  These are what are called "inflammatory foods", and if you are experienced with the pain of inflammation, then that name should say it all.

My point in telling you about my corn syrup aversion is to give you an understanding of why it is so important to pay attention to your body and to learn your trigger foods.  Each individual is different, and will respond differently to different foods.  An elimination diet can help you begin to recognize those foods, and following the blood type diet can help you further understand and choose foods that are safest for you.  Yes, there are times you are going to miss out, and you will miss certain foods.  But, once you begin to experience relief from pain and health problems, you will find the effort more than worth it.

By the way, I still enjoy an occasional Menchie's treat - I load up my bowl with fresh fruits, almonds, walnuts, and chocolate chips, and I feel like I'm not missing a thing!  I also love Chipotle, where I can get wholesome ingredients by the heapful for dinner and an all natural soda to wash it down.

Day 23 - STOP THE PRESSES!!!

"Eighty thousand chemicals have been approved for use in our environment. Every year 1700 new chemicals are approved -- that's an average of five a day. Have scientists studied the effects on our bodies of all these chemicals? No. However, those chemicals that have been researched -- in occupational studies and in studies of lab animals -- have been shown to play a role in triggering autoimmune reactions." 

(Donna Jackson Nakazawa, 2008)

Pictured here is an actual junior high school textbook...

Published by McGraw-Hill, this book could possibly be found in just about any classroom in America.

This book has a unit on biotechnology, with a small section on artificial foods - it praises modern science for creating growth hormones for cows (giving us more milk) and pesticide-resistant corn, among other wonders.  It even mentions Nutrasweet by name.  It goes on to entice the reader with thoughts of future food mutations (an edible pencil, and a turkey with three drumsticks).  The entire section is written in a positive light, with absolutely no input about the adverse effects of these artificial substances on our bodies.  

I found this book today in an eighth grade technology classroom and just happened upon this information while glancing through it.

The book was published in 2002.  An older printing was sitting nearby, so I picked it up and compared - this version was printed in 1994 and had a similar section with almost word-for-word exactly the same writing.

It is now 2014.  Twenty years have passed since the 1994 printing of this book.  This means that for at least the past twenty years, middle school students have been exposed to this way of thinking about artificial foods.  

An entire generation of children have been taught in school that chemicals and artificial ingredients in our foods are not only okay, but are somehow superior in quality to what our ancestors ate. 

This month, I have tried to educate you just a little about the adverse effects of artificial ingredients and processed foods on your health.  I have shared with you my own story of healing, and I've invited you to come along with me and experience a cleansing diet and big changes in the way you think about food.  I hope you can begin to  imagine my horror when I read in this school text book today the exact opposite of what I stand for and tried to comprehend the number of students who have been exposed to this.

I hope you know what your children are being taught in school, and I sincerely hope you are educating them at home and feeding them a variety of real food to help them grow up with diverse tastes and able to make healthy choices.  

Don't our children deserve better than the mistakes we've made with our health?

(For more information on the rise of autoimmune disease in the past four decades, look here...)

Day 22 - Try It, You Might Like It...

This month has been a real learning experience for me, in that I've tasted lots of new foods that I had never eaten before.  

This past weekend, I tried kelp noodles for the first time.  This was a completely new concept for me, and so far I have mixed feelings...

The kelp noodles have absolutely no flavor (so, if you're thinking "seaweed", don't let that deter you).  I can definitely see them being a versatile replacement for pasta with your favorite sauces, or noodles in oriental dishes.  My one problem with them is that I haven't yet learned how to soften them - they are... crunchy.  

Yes, kelp noodles are crunchy, but there is apparently some trick to softening them, which involves marinating them over night.  I found this video explaining how to soften kelp noodles.  (I'm not too sure about this woman's attire for the kitchen, and the background music seemed a little suggestive as well, but she does show you how to marinate the noodles.)

I myself  have not tried this method yet, and I used up my whole bag of kelp noodles.  I will definitely be trying this in the future, though.  Also, you can find lots of recipes for salads using the kelp noodles, and I think the crunch would come in great for those.

I mixed mine with stir-fried broccoli and bamboo shoots, and served along-side baked tilapia.

So, I have now - in the past three weeks - experienced rutabaga, sardines, leeks, celery root, and kelp noodles, all for the very first time!  I'm happy to report that I've liked them all, and so have added a few new items to my healthy diet.  Variety is very important to me, since I'm limited as to what I can safely eat.  From all of my health issues, the pain and suffering and unanswered questions, I've gained so much knowledge and experience of real food.  The only thing I would change is how late in life I discovered all of these fabulous foods.  

My advice to you is, let your food be food, and enjoy the adventure - try it, you might like it!   

Day 21 - Rounding the Bend

I don't know how the weather is where you are right now, but where I am, it's still cold!  Spring has been taunting us for some weeks now - sunny and warm one day, and snow flurries the next.  This week, I decided to try one more soup variation before the warm weather sets in for good...

Celery and leek soup...

  (Shout out here, to Rada, for making awesome knives.  

One really good knife in the kitchen 

can make all the difference!)

I followed the same procedure as I did for the broccoli soup and the carrot almond ginger soup.  I used about 10 stalks of celery and one leek.  Simply boil the chopped up celery and leek until soft, drain and rinse with cold water, add to blender with about 1/2 a cup of cold water, and puree.  Pour the puree back into your pot, with 2 cups of hot water, heat to boiling, and salt to taste.

I will admit, this one probably could be improved by using chicken broth, instead of plain water.  But, it's great to know that you can have a perfectly fine soup at less cost.

If you like the taste of celery, you will probably really like celery root!

I tried this root vegetable - affectionately known as "the ugly one" - for the first time this past week.  It isn't the root of the celery that we eat; it's a whole different plant entirely.

This is a very low-carb alternative to potatoes, but it's definitely not the same - it has a very strong flavor... of celery.  If you're okay with that, it's really good.

I tried celery root two different ways...

Peeled...

diced, and fried in olive oil...

this was great with eggs for breakfast!

And, mashed...

This was a little more difficult to accomplish.  I had read that the entire root could be boiled whole, and the skin removed after...  

After an hour, however, my celery root still was not cooked all the way through, so I peeled the skin, cut up the white inside and boiled it that way until done.

Next, I added a bit of olive oil, garlic, parsley, and almond milk, for something very similar to mashed potatoes (aside from the distinct flavor).

A great side to my roasted vegetables - broccoli, asparagus, onion and leek. 

If you have been doing this with me, then after three weeks, you should be feeling differently than you did before we started.  You may or may not be experiencing symptoms of candida die-off, you may be feeling better than you have in a while, or you might still see the whole thing as a huge sacrifice (very fitting that we started this during lent).  

I sincerely hope that you are learning how easy it really is to eat without chemicals and artificial stuff - and learning that real food can be good.

In the coming week, I will be sharing a few more new (to me) foods I've tried, and I will put together a sample menu for the entire 28-day plan, that you can use if you are thinking of starting now.  

Next week, we will begin slowly adding to our food list, watching for "trigger foods", and learning to eat real food every day.