We’re halfway through our 28-day detox journey, which puts us right in the midst of a transition between the second phase of the program, which is the most vigorous part of the detoxification process, and the re-introduction phase.
During this phase, we’re still eating real, healthy food, but our choices are a bit more restricted, and we’ve ramped up the use of the nutritional supplements provided in the program. These nutritional supplements are providing our livers with important vitamins, minerals, amino acids, and antioxidants necessary to clear out all those toxins.
One of the interesting results of doing a longer 28-day detox is that you truly get an opportunity to assess your food choices and re-examine the habits you had formed around food. Everything from the grocery list you prepare to your take-out food choices comes under scrutiny. Having four children in our home (who aren’t doing the detox) has definitely presented challenges. The fact that Dianna and I are doing this together has helped. We can discuss our menu plans for the week and provide support to one another.
As I mentioned in an earlier post, I wasn’t much of a vegetable eater before beginning the detox. When you’re hungry, however, and your choices are limited, you eat what’s available, and when vegetables are on the menu, that’s what I’m eating these days. Additionally, the detox program doesn’t allow for much in the way of sauces, etc. which can mask the natural flavor of foods. What I’ve found is that when you let the natural flavor of the food take center stage, it has remarkable flavor. For example, we roasted cauliflower with olive oil, salt, pepper, and herbs. It was once of the most delicious vegetable preparations I’ve ever tasted, and incredibly easy to prepare (recipe below).
As I typed that last line, I chuckled to myself that I would actually say that. But I’m finding that that’s one of the values of doing a detox. It literally changes how you view the food you eat and it encourages you to attempt other food choices that are not only healthier, but also taste really good!
Now, about some of the challenges. Probably the biggest one is that during this phase we have the most limitations on food choices. During this past week and for the next week, we’re not eating any meat. We are allowed to eat fish, which is a great source of protein. Both Dianna and I like fish so this hasn’t been too big of a hurdle for us, but I will say that I’m looking forward to next week when I can have some chicken or lamb.
It also continues to be a bit of a challenge to make sure we have the food we need when we need it. In our hectic world (did I mention we have four children) we have to be prepared. We’ve both noticed that hunger pangs have changed from that shaky feeling you get when your blood sugar drops. Nonetheless when we get hungry it’s important to eat, and having the right choices is critical to prevent us from reaching for something that we shouldn’t.
The fact that we’re eating such a clean diet is the reason we don’t experience significant drops in blood sugar, and it’s another one of the benefits of a metabolic detox. When your body is dependent on artificial external sources of sugar for its energy, you inevitably experience the peaks and valleys of insulin and glucose spikes and crashes. Leveling out your glucose intake and requirements results in a more constant energy level and less intense hunger pangs. We’ve both experienced this over the past few weeks and agree that it’s one of the most significant benefits for us.
So now we begin the second half of our journey. During the next week, we’ll be adding back in certain foods and keeping track of how we feel to see if we have any sensitivity to them. We look forward to filling you in on our progress in our next post.
Finally, we want to remind everyone that we’ll be giving a FREE talk at our Saratoga location on Wednesday, February 11th at 7pm. We’ll have completed our 28-Day Detox by then and we look forward to discussing our experience in person with everyone. Seating is limited, so call 518-306-5343 ext. 603 and talk to our Patient Care Coordinator Andrea to reserve your spot.
Here’s our quick recipe for Roasted Cauliflower:
1. one head of cauliflower, rinsed and broken up into small pieces.
2. 1 tablespoon of olive oil
3. sea salt and freshly ground pepper
4. herbs of your choice (we used herbs de provence)
1. preheat oven to 425 degrees
2. mix olive oil, salt, pepper, and herbs in a large bowel
3. add cauliflower to bowel and coat thoroughly
4. spread onto a parchment paper lined baking sheet
5. bake for 20 minutes (or longer, we like ours really browned)
Mike (and Dianna)
Michael Lenz RPh, is a partner in Fallon Wellness Pharmacy of Saratoga. He has over 15 years experience in custom compounding. Michael has received extensive training in Bio-identical Hormone Replacement Therapy (BHRT) and Adrenal Fatigue. He is an advocate for healthy eating and proper nutritional supplementation, and speaks frequently on the subjects of hormone health, nutrition and wellness. Michael is a Primal Blueprint Certified Expert, and is currently enrolled in the Institute For Functional Medicine’s Certified Functional Medicine Practitioner Program. He lives in Saratoga Springs, NY with his wife and 4 children.