Boost your immune system’s health by eating a variety of organically grown vegetables, beans, fruit, seeds and nuts. Trust our recommendations and begin planning and eating nutrition-rich meals right away. Why change your current food choices? Scientific evidence reveals that our immune systems may be depleted by the foods we have been eating. Diets with too many sweets, processed foods and animal fats fail to nourish our bodies. Lacking phyto (plant) nutrients, our immune systems lose the capacity to protect us from invasive agents, causing debilitating illnesses.

These are general nutritional guidelines we provide our patients. And before leaving the center each patient collaborates with us in making an individualized nutrition plan to follow at home depending on current physical conditions.

We understand how challenging changes in meal planning and eating habits can be. We’ve had to choose to change ourselves. Our benefit is this: we are vigorously taking on life’s challenges. You will too.

What To Eat Regularly

Vegetables: Vegetables are rich in vitamins and minerals, are very alkaline and should represent a major part of your daily nutrition. Eat veggies at every meal; at least half the plate should be vegetables. Avocado (very alkaline, rich in minerals and healthy oils) is an excellent addition to local veggies. 50% Raw: The goal is to eat a diet comprised of 50% raw foods. The metabolism is very strong earlier in the day; so it is best to eat salads and raw veggies for breakfast and lunch, and steamed or baked veggies and lots of sprouts, as they are easy to digest and full of nutrients at the start of your program; gradually add salads and shredded veggies to your diet as the nutritionist recommends.

Select organic, local and seasonal vegetables as much as possible. Produce that is grown on large industrial farms often ripens in a truck or plane while being transported thousands of miles, may be irradiated and can have absorbed diesel fumes or other chemical residues. Taste the difference when you pick from your garden or buy at your local farmer’s market.

Salads: Eat salads all year round and especially at breakfast! In season, mix lettuce with many types of greens and herbs as arugula, cress, spinach, parsley, basil etc. When you add shredded veggies (raw) to the salad this helps you cultivate healthy intestinal bacteria. In winter months when local greens are unavailable, eat a finely shredded salad of carrots, celery, celeriac, fennel, black or radish, beet, zucchini, cabbage etc. Drizzle with cold-pressed oils (such as olive, flaxseed, and hemp), lemon, kombucha or organic local apple cider vinegar. Buy them in small bottles, so they do not become rancid.

Oils: Cold pressed, unprocessed organic oils (sold in dark glass bottles, avoid oil in plastic) are essential for the metabolism. 2-4 tbsp. (depending on the health situation). Eat daily, drizzled on meals and in salad dressing. Choose flax | hemp | chia and olive oils. Use olive oil for low heat cooking and coconut oil for higher heat (note: oil that is heated does not benefit the body in the way raw oils do). Avoid vegetable oils: canola | safflower | corn | soy and peanut oils; these oils are often highly processed, rancid or contain GMOs (genetically modified organisms).

Vegetable Broth: Veggie broth is very alkaline and soothing to the digestion. Broth is best first thing in the morning and before meals. Choose 3-4 of the most alkaline veggies: herbs (carrot | celery | celeriac | parsnip | fennel | zucchini | squash | peas | beans | potato | parsley | cilantro | dill. Choose whatever is in season, but avoid onion, garlic and veggies in the cabbage or beet families) and dice about 3-4 cups (600-800 g). Bring veggies to boil in about 8 cups of non-chlorinated, filtered water (2.5l). Simmer 15 minutes with the lid on (pour lid condensation back into the broth) and then strain off the veggies (which can be eaten, though most of the nutrition is in the broth).  A pot lasts about 2 days; keep at room temperature and only gently re-heated (never re-boil or microwave). While on a detox diet, take the broth 3 times per day. The broth is energizing and good to drink when you have a cold, the flu, or you feel unwell or slightly stressed.

Potatoes and Potato juice: Potatoes? Highly recommended- they are alkaline and grounding, especially at the evening meal. Choose steamed, baked or as potato broth. Potato juice is healing for the intestine, juice raw potato or drink water from steamed potatoes; 30-60 ml | 4-5 x / day before meals. Lacto-fermented foods: sauerkraut | kombucha | tempeh | miso | apple cider vinegar etc. are excellent additions to the diet; they strengthen the intestinal flora and produce anti-carcinogenic substances.

Grains: Organic whole grains is a basic food along with vegetables. Avoid all gluten. Choose brown rice | quinoa | buckwheat | millet | amaranth.  Gluten includes wheat | spelt | kamut |rye | barley and oats, due to modern cultivation methods; these are allergens and can cause inflammation at the start of detoxifying in order to enhance the metabolism. Later, oats can be eaten if there is no gluten allergy. Corn is genetically modified; minimize or omit in your diet.

Legumes: Organic beans, peas, lentils are important sources of protein. These support a healthy intestinal flora with their high content of fibrous materials. Nutrition is strongest when most of the protein in your diet is from vegetable sources. Try humus and bean dips/spreads. Organically grown local soy products (non GMO) such as tofu and tempeh are excellent in the diet (some people may initially be intolerant to soy).

Fruits: A valuable source of vitamins? Organic seasonal fruit. Purchase fruit and berries grown locally as often as possible. Exceptions are avocado and lemon which are very alkaline. Take note: Bananas are very mucous producing and very high in sugar. Limit to one per month. Eat fruit only between 10 am-4 pm and away from other foods for best digestion. Fruit ferment quickly in the intestine; this causes other foods eaten at the same time to putrefy resulting in improper digestion. Eat tomatoes raw in the summer; rest of the year, eat them stewed or in sauces.

Seeds: Organic sesame | sunflower | flax | hemp | chia | pumpkin are calcium-rich and supply valuable fatty acids. Choose raw seeds (roasting decreases the nutritional value) on salads and with grains, and seed butter, such as tahini | sunflower | hemp etc. Note: tahini is an excellent source of daily calcium (1 tbsp. of organic tahini contains almost 800 mg). Freshly ground flax seed (1-2 tbsp.) sprinkled on food enhances the intestine.

Germinated seeds (sprouts): These are very important! A wealth of vitamins, trace elements and enzymes make them a vital food with lots of sunlight energy. For best results, rotate the sprouts you eat (ie. alfalfa | mixed salad | broccoli | buckwheat | sunflower seeds | mung bean | sweet pea etc.) Do not heat sprouts; when heated they lose nutritional value.

Nuts: Always choose organic, raw nuts. Chestnuts are exceptionally alkaline and can be eaten without restrictions. Cashew, macadamia, Brazil nuts are calcium-rich and supply valuable fatty acids. They are ideal snacks but only in small quantity (ie 6 nuts per serving). Avoid peanut, hazelnut and walnut, which are often allergens.

Eggs:  The second most frequent food allergen is the chicken egg. Avoid all food containing eggs at the start of your program and/or as the nutritionist recommends. Eggs contain fats and proteins important for the nervous system. Eat only organic, free-range eggs. 2-3 eggs per month if not allergic. Heat as little as possible to avoid denaturing the protein. Boil 3 minutes. By pass fried eggs or baked goods containing egg. If allergic, soy lecithin (non-GMO) is a good addition to the diet.

Himalaya salt: Commercial table salt is highly processed and full of additives. Himalaya salt is a crystal salt mined in the “salt Range” mountains on the border of Pakistan and India. The hand-grinding unfolds the fine energetic effect of the salt’s over 80 trace minerals, providing you with rare essential elements your body needs in smallest quantity (silicon | manganese | molybdenum | chromium etc.). There is no restriction, (though the body needs about 2g daily to aid metabolism and alkalization), if there are no other salts in the diet .

Fatty acids and oils

Omega-3-FA-rich oils: * Flaxseed  *Hempoil  *Pumpkinseedoil oils   * Borage seed oil (gamma linoleic acid)
* (Evening primrose oil)  *Blackcurrant seed oil (black cumin oil)

Frying: * Ghee (clarified butter) 190°C-250°C (deep frying, sautéing)
* Coconut oil (baking, shortening) 170°C
* Palm oil 230°C (frying)
* Olive oil (extra virgin) 190°C
* Olive oil (virgin) 215°C
* Olive oil (bio-refined) 225°C (deep frying)
* Olive oil (bio extra light) 245°C (deep frying)

Guidelines for Detoxification and Metabolism Support

No dairy products (due to mass production, including cow’s cheese, yogurt, curd, ice cream; rarely allowed: small amounts of goat’s and sheep’s cheese.)Co w’s milk protein thickens the lymph, produces mucous and strains the immune system. Cows’ dairy products are the most common food allergen.

No eggs or food with eggs. Chicken egg protein is the second most frequent food allergen. At a later stage of the diet, a soft boiled egg (3 min.) may be permitted.

No pork. Contains high amino acids and sulphur which thickens the lymph, is highly acid forming, and high in histamine which contribute to allergies.

No nuts. Some nuts are allergens, primarily peanut, walnut and hazelnut. Cashews, pecans and brazil nuts are usually tolerated in small amounts.

No shellfish. Shellfish are allergens. Also avoid other high histamine-containing seafood such as salmon and sardines. Prefer “cold water” fish (trout, brook or lake fish). No farm fish products allowed.

No sugar and no food containing sugar. Sugar produces acid and stresses the metabolism. A small amount of honey, maple syrup, stevia or brown rice syrup is okay, but not daily. No substitute sugars are acceptable.

No citrus. Citrus fruits (and kiwi) are allergens. Exceptions are lemons (which are metabolized alkaline and excellent to include in the diet), and occasionally half a grapefruit in the morning which helps liver detoxification.

No alcohol. Alcohol stresses the liver and keeps you from properly detoxifying.
Eat or drink fruit only between 10am – 4pm. Fruit eaten for breakfast dampens the fire of your metabolism. When eaten in the evening, it ferments, turns to alcohol and stresses the liver. Eat fruits separately from other foods.

No fruit juice or soda pop. A small glass of fresh-squeezed grapefruit juice is okay some mornings. Carbonated drinks leach vitamins/minerals from your body, contain chemical additives, are high in sugar, and have no nutritional value.

Minimal coffee and black tea. Coffee and black tea are stimulants, stressing the metabolism. Choose organic, fair trade, and drink primarily green and herbal teas. If drinking coffee or black tea, wait until after breakfast for 1st cup of the day and prefer espresso.

Only a very small portion of meat. Eat meat 1-2x per week or less. Avoid beef and pork. Consider meat as a condiment. Choose organic, local, chicken, turkey, lamb or wild fresh water fish (150 gr. per meal).

No processed, packaged foods, fast foods or deep fried foods. These foods contain hardened fats, preservatives, additives, food modifiers, etc. which are harmful, very acidic, and have neither vitamins nor minerals. “White carbs” (ie pasta, crackers, white rice, etc.) have minimal nutrition and make sugar, thus stressing the metabolism

Most Important: Drink 3 litres of water per day. Upon waking and before breakfast, begin the day with 1 litre of room-temperature water, very energizing. A large quantity of water activates the metabolism.  Drink between and not during meals (dilutes your digestive enzymes).