My Whole Food Diet 4


Introduction

 

I feel it important to emphasize the fact that I eat a whole food diet and not one that is processed or refined.

I have taken a different spin on things and by experimenting with different diets while still trying to conform as closely as I can to the gluten free and candida diet principals.

I found that I had to stick to the gluten-free principals 100% but I could bend the rules a bit on the candida side of things.

You see I believe fruit has its place and will briefly point out the differences between natural sugars from fruit and table sugar or processed sugars.

The balance of my diet is made up of vegetables, buckwheat and to a lesser extent nuts and seeds. Don’t worry buckwheat is not related to wheat in any way but it is actually a fruit seed related to the rhubarb plant.

Of course, I integrate this with my staples being bone broth, kefir, fermented vegetables and sourdough bread.

Therefore I will be writing this blog from my perspective and about the diet that I have concocted over time and that works for me.

So please don’t feel obliged to follow this diet, but maybe you could benefit by using some of it.

 

Fruit sugar as opposed to processed sugars

 

This is a quite a big subject in itself and really deserves its own post, but I will try and briefly describe it here.

The main difference between processed sugar and fruit sugar is that processed sugars like table sugar and refined carbohydrates lack any nutrients and are basically just a single molecule called sucrose.

This molecule is made up of the two monosaccharides fructose and glucose, but because it is devoid of nutrients and has chemicals added to its makeup it affects the body negatively by causing metabolic dysfunction.

This can include a host of symptoms like spiking blood sugar, raising levels of bad cholesterol, high blood pressure, obesity, it places stress on the liver, tooth decay and the list goes on.

On the other hand, natural sugars such as the sugar from fruit affect our bodies differently because of the nutrients that the fruit contain.

So by avoiding fruit just because of the sugar content we are actually doing ourselves an injustice and missing out on their nutritional content.

Yes, fruits also contain some simple sugars like fructose and glucose, but they also have longer chain carbohydrates that take longer to digest and absorb.

These carbohydrates comprise of vitamins, minerals, antioxidants, water and fiber. Vitamins and minerals have hundreds of roles to play in the body by supporting normal physiologic function.

Antioxidants can help in protecting against oxidative damage and also by ridding the body of free radicles.

Water is essential for the proper circulation of nutrients and fiber slows carbohydrate absorption by actings as a prebiotic (food) for our gut bacteria.

If you look at the science behind these two sugars you can see that they both affect the body differently and that fruit has a lot of positive effects and healthy benefits.

So the bottom line is that not all sugars are equal and bad for you. I think that fruit has gotten a bad rap and been unfairly put in the category that all sugars are bad.

 

The Importance of an alkaline diet

 

The body is basically made up of chemical elements that are either acid or alkaline and the foods that we eat can partially have an influence on these elements.

Acid forming foods are mainly dairy, eggs, meat, most grains, and processed foods whereas alkaline foods are most fruits and vegetables, kefir and fermented vegetables, buckwheat, some nuts, seeds, and legumes.

Our bodies try to find an optimum balance between acid and alkaline by striving for the ideal PH which is approximately 7.365.

By eating a diet that is too acidic the body can end up drawing the needed nutrients from our bones and teeth in order to balance our PH.

If this cannot be achieved the result is that our bodily fluids receive too much acid and then cause a condition known as acidosis.

A few symptoms of this condition are feeling sluggish, fatigued, heavy legs, sleepy, tired, headaches, increased heart rate etc.

So in order to avoid all this, I eat a 70 to 80% alkaline diet which has given me way more energy, awakened my mind and generally given me an overall better quality of life.

 

My diet

 

I have experimented and tried many different diets over the last couple of years, but none have benefited me in the way that my recently discovered diet is now benefiting me.

I suppose you can call it the acid-alkalizing diet because it conforms to all the rules, but then again it also conforms to the gluten free diet rules and also has a lot of the candida diet principles within it.

So I suppose you can say its a bit of a mixed bag, anyway this gives me much more variety than I originally had and I don’t have to eat the same foods day in and day out.

The majority of what I eat are whole fruits and vegetables with the greater share being fruits. The only fruits I stay away from are dates and figs as these can be dusted with flour to make them less sticky.

Oh yes, and blueberries, as I had a bad reaction to them which is a big pity because they are one of the most nutritious and oxidative fruits you can find.

Don’t be afraid of fruit!! – it is what we are supposed to be eating.

There are many scientific studies out there that prove that we are fruit eaters and medically closest to the primates that are frugivores and not meat eaters.

In the vegetable department, I don’t do nightshade vegetables (tomatoes, peppers, white potatoes, and eggplant ) because they can cause unwanted issues and also corn because the protein makeup is similar to that of gluten.

Other than that I eat any of fruit and vegetable I can lay my hands on. I steam my vegetables in an electric pressure cooker and then add pink Himalayan salt and half a freshly squeezed lemon for flavor.

I usually start the day off with buckwheat porridge with some fruit (a nice mix is buckwheat and banana) and I continue grazing on fruit throughout the day depending what is in season at the time.

Taken with my fruit is a liter of kefir and a 750ml bottle of water with half a freshly squeezed lemon. Please be aware that I had to build up to this quantity of kefir over time so as to avoid digestive issues.

Every six months I do a kefir cleanse which lasts for 14 days and where all I do is sip kefir throughout the day and then have bone broth for supper.

Upon arriving home in the afternoons I have a cup of bone broth with some sourdough rye bread and for supper, it is usually steamed vegetables with a few fermented ones on the side.

After supper, I have my last cup of bone broth which settles the digestive system and enables me to relax and have a good nights sleep.

So as you can see I definitely don’t go hungry and if I need to supplement with anything else I will choose almond nuts and pumpkin seeds.

The thing is I have to make sure these are organic and fresh otherwise they could contain a bit of mold which is not conducive to the candida diet and could result in flare-ups.

The variety in my diet mainly comes from the fruits and vegetables that I can change up, but I also occasionally change the type of broth bones used and alter the flavor of my kefir by adding fruit to it.

Well, that is a high-level overview of my diet with which I am happy and can’t see myself changing in the near or far future.

 

Final thoughts

 

I have looked at this diet from a nutritional standpoint and what vitamins and minerals are needed by the body on a daily basis.

The way I do this is by adding the food that I want to eat to a food tracking program (I use fitday.com) to get the nutritional content. I know that this is not 100% accurate, but it gives me a good idea.

I try and stick to buying organic produce, but no matter if it is organic or not I wash all my fruits and vegetables in a sink full of water.

To this, I add half a squeezed lemon and a tablespoon of pink Himalayan salt. I mix this solution around for a bit and then let it sit for about 15 to 20 min and in this way, it gets rid of about 80% of the surface pesticide.

 

I hope you have enjoyed reading this as much as I have enjoyed writing it and I look forward to your comments below.

 

Cheers,

 

Brett

 

 

 


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4 thoughts on “My Whole Food Diet

  • Anne Butler

    You don’t mean that you eat Rye bread do you? Rye contains gluten and should be avoided at all costs with gluten ataxia or coeliac disease .

  • Brett Blakeway Post author

    Hi Anne,

    Thank you for your comment. The fermentation process breaks down the rye protein just enough for it not to affect me. I am not saying that sourdough rye is for anybody with gluten intolerance because as you say rye does contain gluten, but it does not cause me any negative symtoms. Rye has the least amount of gluten out of the three grains wheat, barley, and rye and that’s why I chose to try the sourdough version.

    • Anne Butler

      That’s interesting.i don’t understand how you don’t feel that you have intolerance and yet get neurological symptoms from eating gluten? However I am concerned that this is a diet you’re putting forward under the title of gluten ataxia so it perhaps needs more explanation to prevent other people following your example and ending up with symptoms. I have neurological symptoms resulting from tiny amounts of gluten and can’t tell what’s affecting me as I don’t have gut symptoms and I have never had an obvious link between gluten and my symptoms. So i always doubted i even had coeliac. However I became quite ill and have been diagnosed now. A lot of people with gluten ataxia have silent coeliac disease or gluten intolerance so recommending including any form of gluten is dangerous. I would have thought that an amendment to your blog would be safer and more informative.

      • Brett Blakeway Post author

        Hi Anne

        First off, the title of this article is MY WHOLE FOOD DIET
        I am not recommending anything here, but am merely telling you what has worked for me. I believe that people with gluten intolerances have different levels of sensitivity and in my case, the fermentation process of the sourdough rye takes it below my ppm threshold. What works for one may not necessarily work for another!!!