Toxins can make you feel awful and you need to detox at least once a year

Overindulging and bad eating habits (diet high in: refined carbohydrates, sugar and alcohol) can lead to toxin overload. You need to detox once a year to get the sparkle back into your life.

What are toxins?

Toxins are harmful substances to the human body and interfere with normal metabolic processes and suppress the immune system.

Examples of toxins

Liver toxicants: alcohol, drugs, solvents, pesticides, herbicides and food additives

• Heavy metal exposure: petrol, diesel, jewelers, battery makers and printers
• Microbial compounds: toxins like amines produced by bacteria and yeast in our gut
• Breakdown products from protein metabolism: toxic waste from protein metabolism is eliminated via kidneys.  Effect of toxins on your health
• Migraine and headaches
• Fibromyalgia
• General arthralgias
• Chemical sensitivities
• Chronic fatigue syndrome
• Slow metabolism and low energy

Toxin overload and detoxification

The liver is the most important detoxification organ, but the following organs are also involved in the detoxification process like:  skin, kidneys, lungs, intestines, genital organs and hormonal system.

The body will eliminate toxins either by neutralizing them, or excreting them via urine and/or faeces, and/or excreting toxins through lungs and skin. Toxins that are not eliminated get stored in connective tissues and fat stores. These toxins can stay in the body for up to 25 years.

When toxins are not eliminated properly because of overload you feel fatigued and sluggish. The liver starts with detoxification of connective tissue toxins at 01h00 and if there are still some toxins in your bloodstream when you wake up you have a hangover (headache, irritable and fatigue).  The detoxifying enzymes are dependent on vitamins, minerals and trace elements like Vitamin B3 , iron, molybdenum and selenium. If you are deficient of these nutrients you will not detoxify properly and more toxins will be stored in the connective tissues.

Detox advice

• Have a detox bath with 1 box baking soda and 2 cups of Epsom salts
• Diet – fresh organic vegetables and fruit, whole grains, legumes, nuts, seeds and no meat
• Avoid food high in fats, additives and preservatives
• Drink lots of filtered water. Do a water fast over a weekend so that you can stay in bed while detoxing
• Avoid alcohol for a while and exercise
• Increase essential nutrient intake like: multivitamin with multi-minerals, vitamin C, zinc, Selenium and L-glutathione
• Use natural and herbal remedies that will enhance liver function: milk thistle, dandelion, cat’s claw ,Lymphomyosot, BerberisHomaccord; Nux Vomica Homaccord and garlic
• Probiotics: replenish gut flora – very sensitive to alcohol consumption and will prevent small intestinal bacteria overgrowth (winds, bloating, halitosis, constipation and diarrhoea)
• Avoid constipation – toxin overload in gut. Have Woolies low fat yoghurt or Woolies fat free Bulgarian yoghurt with ground linseeds
• Environmental toxins: ensure clean air and wear protective clothing if needed

Detox Diet (vegetarian)

Bad eating habits (diet high in: refined carbohydrates, sugar and alcohol) can cause the gut wall to become leaky for a number of reasons:

Alcohol (the by-product acetaldehyde is associated with auto-immune diseases) and aspirin irritate the gut lining, as does a protein called gluten found in wheat; a deficiency of cell-building nutrients, like vitamin A, zinc, protein and essential fats, can result in a poor gut-wall structure; antibiotics; caffeine; parasites; chemicals such as preservatives; anti-inflammatories; cortisone; high refined carbohydrate diet and sugar; hormones; low digestive enzyme production; heavy metal toxicity; food allergies; an overgrowth of the wrong bacteria or fungi, such as Candida Albicans, can burrow into the intestinal wall, irritating it and causing increased permeability.  Once the gut wall is permeable, perfectly normal foods can become toxic to the body.

The Diet

The diet is based on the principle that refined carbohydrates act as ‘food’ for candida / parasites in the gut, leading to an aggravation of symptoms. Clinical experience also shows that avoidance of yeasty foods can contribute significantly to clinical improvement.

Guidelines

1. It is very important that you eat at least 3 reasonable meals daily. Failure to do so could result in hypoglycaemia (low blood sugar), which will cause you to feel shaky, weak and dizzy.
2. During the first few days there may be a detoxification reaction (die-off) which will cause various symptoms e.g. nausea, headache, dry mouth, fatigue, loose stools. This is a normal reaction and pass. Drink lots of water during this time to assist the body to flush out the toxins and, if necessary, take two teaspoons of bicarbonate of soda in water, and / or Nutrivite to ease the “die off” reaction.
3. Avoid strenuous exercise, as your body will not have adequate energy reserves.
4. It is important that you eat a variety of different foods during this time. Eating the same food every day could result in the development of sensitivity reactions.

Foods To Avoid And Substitutes

1.Refined Carbohydrates/Wheat or Sugar

This means no white flour, no white or brown sugar and no food or drinks containing these i.e.

Bread	Puddings	Jellies	Molasses
Pasta	Scones	Ice-cream	Sucrose
Pizza	Tarts	Soft Drinks	Glucose
Biscuits	Sweets	Canned Fruits	Cake
Chocolates	Honey	Pasties	Jams
Golden syrup	White flour	Semolina	Gluten flour

Substitutes

Camphill Rye Loaf/100%Rye bread/yeast free – Martins Bakery-Diep River

Wheat-free pasta (Pasta Regalo)

Stevia & Xylitol

Rice cakes/Corn cakes

Ryvita

Rice flour, Potato flour, Rye flour and corn flour

Caring Candies sweets if needed

Brown rice

Maize meal

Maltabella

Hummus

Oats

Millet

Buckweat

Barley

2. Dairy Products

No:-

Milk (cows)

Yellow cheese

Mature cheese

Blue veined cheese

Cheese spreads

Sweetened, fruit-flavoured yoghurt

Substitutes

Limit yourself to skim / low-fat lactose free dairy products, white cheeses e.g. Feta cheese, cottage cheese, ricotta cheese, mozzarella and Bulgarian yoghurt containing live cultures (Camphill and Bonnita are the best, containing high quantities of live cultures). Rice milk, Quinoa milk and goats milk products are allowed.

3. Yeast

Avoid all yeasted foods. There are 2 different types of yeast: brewer’s yeast and baker’s yeast. Brewer’s yeast is used in the fermentation of alcoholic drinks and thus alcoholic beverages are not allowed. Filtered alcohol however, such as whisky, gin or vodka may be taken in moderate amounts.

The following foods may contain yeast or yeast-products:

• bread, including pita bread and pizza
• cheese
• grapes, melon, watermelon and all fruits which show signs of bruising or mould growth
• mushrooms
• dried fruits, sultanas, raisins, dates, apricots, prune and figs. (these are high in carbohydrates and often contaminated with yeast and moulds during the drying process)
• peanuts and pistachio nuts (have naturally occurring moulds)
• commercial fruit juice (may contain mouldy fruit)
• vinegar and vinegar-containing foods e.g. Mayonnaise, salad dressing, tomato sauce, Worcestershire sauce, barbecue sauce, mustard sauce, pickles
• soy sauce
• alcohol especially wine and beer
• Marmite and Bovril

Substitutes

• Fresh fruit: maximum three per day
• Freshly squeezed fruit juice (100ml = 1 fruit)
• Walnuts, cashews, Brazil nuts, almonds, hazels and pecans
• Freshly squeezed lemon juice
• Olive oil or sunflower oil

4. Fruit

Avoid fruit with a high sugar content e.g. melons, grapes (12 kernels = 1 fruit). Try to limit yourself to 2-3 fruits per day.

5. Acidic Foods

Limit the intake of acidic foods e.g. tomatoes (Sauce/Pasta/Puree). Use fresh tomatoes for cooking.

6. Coffee/Tea

Drink herbal teas or rooibos tea and limit to 3-4 cups per day. (NO SUGAR).

7. Snacks

Popcorn.

8. Appetite Control

Candida influences the “on/off” cells in the appetite centre of the hypothalamus. Instead of turning off, they turn on as the “Candida Food” is eaten. This results in increasing hunger for the offending food e.g. craving sugar and other carbohydrates (bread).

9. Water Retention

Candida can cause disorders of the hypothalamus-pituitary-kidney-heart link that regulates water balance and blood pressure in the body. This can result in water/toxin retention with dark circles under the eyes cellulite and darker, more concentrated urine.

10. Candida and Children

Pregnancy is one of the conditions that can cause a predisposition to fungal overgrowth. This can be transmitted to the baby as it descends through the birth canal or via breastmilk. Symptoms of croup, colic, asthma, sinus infection, ear infection, skin rashes, eczema and many other are associated with this syndrome in children. Response to diet modification and homeopathic supplements is usually significant and can prevent long-term chronic/ recurrent symptomatology.

Remember :-

1. It is essential to read the list of ingredients of all processed foods.
2. There is no restriction on the intake of vegetables, rice, potatoes.
   Some foods, esp. garlic and fresh green leafy vegetables, may contain natural Anti-fungal agents, so eat plenty of these.
3. Drink lots of water!
4. Sufficient rest and sleep. A daily nap is helpful.
5. Chewing food very well and not overeating.
6. Ingesting food only when there is emotional calm and real hunger present.
7. Moderate exercise and avoiding exhaustion.
8. Maintaining cordial relationships with friend and family.
9. Having work that is rewarding.

Meal Planner

DAY 1	DAY 2	DAY 3	DAY4
BREAKFAST 100ml Fresh fruit juice Muesli with yoghurt (recipe 1#) Rooibos/herbal tea	BREAKFAST 1 Fruit 2 Slices rye bread with scrambled egg and tomato Rooibos/herbal tea	BREAKFAST 1 Fruit Maltabella with soy/rice or goats milk Rooibos/herbal tea	BREAKFAST 1 Fruit/fruit juice Crunchy breakfast with soya milk or yoghurt (recipe #2) Rooibos/herbal tea
LUNCH Fruit 2 slices Rye bread with French salad Rooibos/herbal tea	LUNCH Fruit Bean and Vegetable stew (recipe #5) Rooibos/herbal tea	LUNCH Fruit Leek and potato soup with rye bread (recipe #6) Rooibos/herbal tea	LUNCH Fruit 2 slices Rye bread with cottage cheese Rooibos/herbal tea
SUPPER Spicy potato and cauliflower (recipe #14)	SUPPER Vegetable kebabs (recipe #15)	SUPPER Bean paella (recipe #9)	SUPPER Potato and parsnip bake (recipe #16)
DAY 5	DAY 6	DAY 7
BREAKFAST 1 Fruit Mediterranean breakfast (recipe #3) Rooibos/herbal tea	BREAKFAST 1 Fruit Oats porridge Rooibos/herbal tea	BREAKFAST 1 Fruit/fruit juice Scrambled Tofu (recipe #4) Rooibos/herbal tea
LUNCH Fruit Oven baked vegetables with mayonnaise (recipe #7) Rooibos/herbal tea	LUNCH Fruit 2 Slices rye bread with basic tofu spread (recipe #8) Rooibos/herbal tea	LUNCH Fruit Lentil burgers with rye rolls (recipe #17) Rooibos/herbal tea
SUPPER Seed rissoles (recipe #10) with a side salad	SUPPER Aubergine quiche (recipe #11) with baked potatoes	SUPPER Pancakes (recipe #12) with French cream (recipe #13)

RECIPES

Recipe 1
MUESLI BASE

450 g barley flakes
450 g rye flakes

Try throwing in a handful of any seeds you fancy – sunflower, sesame, pumpkin or linseeds. Keep it in an airtight container.

Recipe 2
CRUNCHY BREAKFAST

350g muesli base
50g wheatgerm
50g sunflower seeds
50g sesame seeds
50g desiccated coconut
4-5 tbsps cold pressed olive oil

Heat the oven to 350 °F. Mix together all the ingredients and spread on a large baking sheet. Bake for 45 minutes, stirring every 10 – 15 minutes. Tip into another flat dish to cool before storing in an airtight container. Serve with natural yoghurt, or with hot or cold soy milk.

Recipe 3
MEDITERRANEAN BREAKFAST

1 tomato
chunk of cucumber
chunk of cabbage
1 hard-boiled egg
1 tbsp pumpkin seed
1 tbsp sunflower seed
1 tbsp unrefined sunflower oil

Finely chop tomato, cucumber, cabbage and egg. Toss together with seeds and oil.

Recipe 4
SCRAMBLED TOFU

½ packet (about 150g) tofu
1 tomato chopped
freshly ground black pepper
optional: pinch of Lo-salt
toasted wholemeal yeast-free soda bread

Mash tofu with the tomato and add seasoning. Spread over toast and grill for 2 – 3 minutes.

Recipe 5
BEAN AND VEGETABLE STEW

2 Tins of kidney or haricot beans, or chick peas (no sugar)
2 medium onions, chopped
1 green pepper, seeded and chopped
water to cover
2 tbsp fine oatmeal mixed with 8 tbsp cold water
2 tbsp tomato puree
1 tsp dried mixed herbs

Lightly cook the vegetables in water which just covers them. When tender, mix the oatflour and water in a bowl, then add some of the hot vegetable juice to it, stirring carefully. When the paste is smooth, add it to the hot water with the vegetables, stirring all the time. Cook for two minutes, till the gravy is thick, then stir in the tomato puree and herbs. Lastly, drain and thoroughly rinse the beans, then tip them in with the vegetables and heat through gently, making sure that the gravy doesn’t ‘catch’ on the bottom.

Recipe 6
LEEK AND POTATO SOUP

1 large potato, scrubbed but not peeled
1 large leek, scrubbed
900 ml water
herbs to season
freshly ground black pepper
2 tbsp soya milk

Chop vegetables, cover with water and bring to boil. Simmer for 15-20 minutes. This can be served as it is or put through a blender. Just before serving, stir in the soya milk.

Recipe 7
MAYONNAISE

1 egg
2 tbsp lemon juice
300 ml sunflower oil or mixed sunflower and olive oils, unrefined pinch mustard powder.
fleshly ground black pepper
1 tbsp boiling water
Optional : 5 tbsp of either chopped fresh tarragon or chives.

Beat the egg and lemon juice, using whisk or blender, till creamy. If using herbs, stir in now. Add the oil very gradually, beating continuously. Add the seasonings and lastly beat in the boiling water. Chill.

Recipe 8
BASIC TOFU SPREAD

275g tofu
1 tbsp tomato puree (no citric acid)
½ tsp garlic granules
pinch of dried basil
freshly ground black pepper

Mix and blend until smooth

Recipe 9
BEAN PAELLA

250g red kidney beans (dried weight) or 2 tins beans, sugar free
1 small aubergine chopped
250g long grain whole rice
400 ml water
½ tsp turmeric
2 tbsp cold-pressed olive oil
1 large onion, chopped
1 green pepper, seeded and chopped
2 sticks celery, chopped
2 large carrots, chopped
1 clove garlic, crushed
4 large tomatoes, peeled and chopped (or tinned)
2 tbsp chopped fresh parsley
fresh ground black pepper

Soak and cook the beans. Wash the rice and put in a large pan with the water and turmeric. Bring to the boil, cover and simmer gently on a low heat for 30 minutes. Meanwhile, put the oil in another pan with the onions, pepper, celery, carrots, aubergine and garlic and cook over a low heat for 10 minutes, stirring frequently, then add the tomatoes. Heat through for 5 minutes, then tip the vegetables in the rice, add the cooked beans, cover and leave over a very low heat for another 10 minutes. Stir with a fork, and add the ground pepper and parsley before serving.

Recipe 10
SEED RISSOLES

50g pumpkin seeds
50g sunflower seeds
50g sesame seeds
2 sticks celery, chopped
¼ tsp ground cumin
¼ tsp turmeric
½ lemon, squeezed
1 tbsp chopped parsley

Grind the seeds thoroughly, and mix in with all the other ingredients. Blend in a food processor until the mixture binds. Shape into rissoles and they’re ready to serve with salad:  no cooking required!

Recipe 11
AUBERGINE QUICHE

Half an aubergine, diced
1 medium onion, chopped
1 tsp cold-pressed olive oil
3 eggs, beaten
300 ml soya milk

Preheat oven to 200 degrees Celsius. Lightly fry the aubergine and onion in the oil and put into flan dish. Mix the eggs with the soya milk and pour onto vegetables. Bake for 45 minutes, reducing heat to 160 degrees for the last 30 minutes.

Recipe 12
PANCAKES

100g rye and/or buckwheat flour (can mix 50/50)
1 egg
300 ml soya milk
4 tbsp cold filtered water
unrefined olive oil

Sieve the flour into a bowl and make a well in the centre. Lightly heat the egg then pour into the well.  With a fork, gradually mix the flour into the egg, and continue mixing while adding the soya milk. When thoroughly mixed, add a small knob of butter or a few drops of oil. As soon as the fat is hot, add 2 tbsp of the batter, tipping the pan about to ensure that the batter covers the base of the pan. Cook until set then turn with a fish slice (or toss it) and lightly brown the other side, slide onto a warm plate. Melt another knob of butter or oil before cooking the next pancake. You can make pancakes in advance, stack them on a flat plate and wrap in a clean tea towel, then put them in the refrigerator. Next day you can unwrap them into a deep casserole dish with a lid, and heat through in a warm oven.

Recipe 13
FRENCH CREAM

450 ml Bulgarian yoghurt
4 drops natural vanilla essence
2 egg white

Stir the vanilla essence into the yoghurt. Whisk the egg whites until stiff, then gradually fold into the yoghurt. Chill.

Recipe 14
SPICY POTATO AND CAULIFLOWER

1 medium onion, chopped
2 cloves garlic, crushed
1 tbsp olive oil
1 tsp ground mace
1 ½ tsp ground coriander
1 ½ tsp ground cumin
2 tsp turmeric
225g potatoes
225g cauliflower
boiling water to cover

Soften onion and garlic in the oil over a gentle heat for a few minutes, stir in all the spices and cook for 2 minutes. Scrub potatoes and chop into small pieces and break cauliflower into small florets. Add to the pan then pour in enough boiling water to cover. Stir regularly and cook until vegetables are just tender.

Recipe 15
VEGETABLE KEBABS

Assorted vegetables, for example:
Courgettes
Red and green peppers
Aubergines
Cauliflower florets
Small onions
Cherry tomatoes
Etc.
Cold-pressed olive oil to brush

Wash and scrub the vegetables and cut into equal-sized pieces, approximately 6 mm thick. Thread on the kebab skewers, alternating vegetables and colours. Brush with olive oil and put under a medium grill, turning occasionally and brushing each side with oil, until just tender. Good with a meal that has a brown rice accompaniment.

Recipe 16
POTATO AND PARSNIP BAKE

450g potatoes, scrubbed
450g parsnips, scrubbed
4 tbsp fresh parsley
4 tbsp soda breadcrumbs (rye bread etc)

Preheat oven to 400°F. Cook the potatoes and parsnips in water until done, then mash with a little of the cooking water, add the parsley. Lightly grease a baking tin (with butter or olive oil), put the vegetables in and bake till crispy, 30 – 40 minutes. Remove from oven, top with the breadcrumbs and return to the oven to brown.

Recipe 17
LENTIL BURGERS

200g red lentils
600 ml water
2 large carrots, grated
1 large onion, chopped
4 tbsp wholemeal flour
1 tsp pinch mixed herbs
freshly grated nutmeg
freshly ground black pepper

Rinse and sort lentils, then place in a small saucepan, cover with water and bring to the boil. Put lid on pan, reduce heat and simmer gently until lentils are cooked and water has been absorbed (15 -20 min).  Leave to cool. Preheat oven to 400°F/200°C. Put lentils into a bowl, add carrot, onion, flour, herbs, nutmeg, and pepper.  Mix well.  Shape into eight burgers, put on floured baking tray and bake for 15-20 minutes.

Please remember :-

• NO SUGAR
• A herbal sweetner like Stevia and Xylitol may be used
• Drink 8 glasses of water a day
• If you need a snack, popcorn is allowed
• Try to eat 3 fruits a day (stay away from too sweet fruits e.g. grapes)