In Week 2, we will be limiting wheat and dairy in our diets as well as continuing to decrease your intake of sugar, alcohol and caffeine to little or none. Here’s why:



Studies show that most people consume an enormous amount of wheat on a daily basis which is why it is one of the most commonly acquired food sensitivities (along with dairy, corn and soy), our bodies simply aren’t designed to process large amounts of wheat. Research has also shown that wheat can often inhibit the normal functioning of the thyroid.

Try to vary your grains by eating amaranth, quinoa, millet, oats (oats still have a gluten component so notice how you feel after consuming), buckwheat or brown rice. The more you vary your food, the larger the variety of nutrients you ingest. All of these grains are readily available in your local organic stores, bulk buy stores. In Nelson, I love to support the Organic Co-op and The Pantry Door in Stoke.


Quinoa is an alkaline food that is rich in amino acids and supplies a complete protein. Amongst other things, amino acids are essential for tissue growth and repair. This high protein grain also contains many minerals and B vitamins. Those with blood sugar issues should be careful with rice as it can spike the blood sugar due to its high glycemic index. Moderation is key.

I love to cook quinoa separately and toss a small amount through beautifully cooked greens (think kale, broccoli, bok choy…) and top with some avocado, hemp seed oil, lemon juice, salt and pepper and some nuts and seeds. This way the greens are still king and the quinoa is just a superfood sprinkle through it. This is a great option if you are limiting carbs too.


In Chinese medicine, dairy is a mucus-forming food that, in excess, can clog your system, so consume it in moderation. This may be a hard rule to swallow, especially for women who regard dairy as their main source of calcium that strengthens bones and thus helps with Osteoporosis and other diseases. However research has found that high bioavailable sources of calcium come from dark green leafy vegetables (kale, silverbeet, collard greens), nuts, seeds and whole grains. Plants for the win!