Wholistic Fast Day 6

Food & Drink in the Modern World –
Eating Clean
We have many considerations in this changing world in relation to food.
1. How the food is grown in relation to chemicals used. Non GMO that is not organic has high usage of toxic chemicals in production.

2. Has the food been grown with seed altered by genetic modifications? This is being hidden from consumers by changing wording to ‘biotechnology’, as more people become aware of the detrimental effects of GMO food.

3. How is it processed and transported?

4. Where is it produced? Some countries have farming methods that are less than ethical, to say the least.
Often the label indicates where it was last packaged, not where it was grown. In Canada, we used to have strict regulations around importing meat and dairy from the U.S. where they inject hormones etc. into the animals. Now we allow meat and dairy from Mexico and the U.S., without labelling.

5. Remove fish high on the food chain such as tuna, that has high mercury levels. Heavy metal accumulation and radiation is of great concern. Even fresh water fish have heavy metal contamination, and are to be avoided. Avoid all farmed fish, and sushi for a number of health concerns including parasites. Altlantic salmon is farmed and used in restaurants.

6. Removing grains (especially wheat), corn, rice, soy, canola oil… from the diet can significantly improve health by reducing triggers of inflammation.

Eat high quality raw protein such as hemp hearts (refrigerate), bee pollen and sprouts.

7. Remove canned food from your diet. Buy food sold in glass containers, use glass also for food storage. Plastic is to be avoided. Use a large mason jar for your water bottle. They are both durable and a healthier choice to plastic or metal. Continuously upgrade and educate yourself on ever changing nutrition. Food that is prepared with unprocessed, whole, organic, non GMO, and that which has proven the test of time will help nourish and sustain vibrant health.

8. Remove food dyes, artificial/chemical and petrochemical ingredients from the diet. Fast food companies and some restaurants serve petrochemical (edible oils) and seed oils that are disguised as food.

Eating Seasonally- Diet Variation

Diet variation is important so we do not accumulate too much oxalate. Also, eating locally (at your latitude) is the perfect food according to Dr Jack Kruse.

Spring Cleaning
Spring offers abundant nutrients the winter lacks. It is excellent for the body to go through the stages the seasons provide. Nettles, greens of all kinds, dandelion, asparagus etc. come into abundance in the spring. Growing herbs bring early welcome tastes that stimulate the palate, such as chives. As fruit and vegetables grow and ripen in your area, (as long as they are organic, and not grown by a road side) indulge heartily, avoiding those with high sugar, starch and high oxalate such as rhubarb.
Summer- Light and Cool
Continue what is provided locally (farmers market), and keep heavy foods to a minimum.
Foods that cool such as cucumbers (organic of course).
Tomatoes and basil pair beautifully. Remain well hydrated especially in the warmer months.
Fall- Building Nutrients/Fat
Nuts and seeds: walnuts, pine nuts, pecans, pumpkin seed (avoid almonds and nut milks that are high in oxalate) etc. provide nutrient dense and higher fat foods that are appropriate when preparing for winter. Warming foods such as winter squash may be added in moderation. Curry meals with extra ghee. Increase the use of fermented foods such as sauerkraut from fall vegetables like cabbage (unless you spike histamine). A little each day provides enzymes and probiotics as we eat more cooked food, especially in cold climates. I prepare a caffeine free Chaga Chai tea that is excellent through fall and winter.
Winter- Sustaining
Root vegetables: beets, carrots, parsnips can be eaten during fall and winter, in moderation (oxalate).
Keeping carbohydrates low is prudent when dark and cold influences metabolism to naturally slow. Fermented food and drinks through the winter month’s keeps digestion on track. Soups made with bone broth. Hearty stews. Dried beans and pulses are nourishing and warming in moderation. Spices such as; cayenne, cardamom, turmeric and ginger warm us in winter, and encourage good circulation. Avoid the urge to eat sugars/carbs/alcohol.
Celebrate with food and drink all year through.

Physical principles are less than 10% of the foundation required for the regeneration process.

In my healing journey I have found B1- Thiamine and Benfotiamine essential in supporting ATP (energy production). Taking the natural form is best, along with a B complex.

*Upgrading nutrition is a continuous process.

*Some of the pleasant side effects of the Wholistic Fast is the release of foods, habits, parasites, entity’s, thought patterns and emotional stagnation that hinder true freedom. From cleared energy we choose, not through a glass darkly.