Symptoms of Toxicity

fatigue

muscle aches

joint pain

sinus congestion and postnasal drip

headaches

bloating and gas

heartburn

sleep problems

trouble concentrating or brain fog

food cravings

fluid retention

weight gain

skin rashes

puffy eyes or dark circles under the eyes

premenstrual syndrome

bad breath or bad body odor

Supplementing Your Detox

Take a good quality multi-vitamin and mineral daily. Good brands include Nutrition Now, Garden of Life, Mega Food.

Take Milk thistle 140 mg, twice a day.

Take a good quality probiotic or acidophilus daily – good brands include Natren, Nature’s way, or Lactobacillus GG by Culturelle (keep in fridge).

For sluggish bowels take Magnesium citrate 150 mg, several times a day.

Eat two tablespoons of ground flaxseeds a day (keep in fridge).

Note: Generally health food stores carry higher quality products. Look for ones without gluten, lactose, dairy, soy, fillers, or additives.

What Can I Eat on a Detox?

wild salmon or other small, low mercury fish

brown rice, buckwheat, quinoa, millet

legumes (beans)

steamed or lightly sauteed vegetables

berries, apples, or pears

rice protein shakes

olive oil

lemon juice

salt (in small quantities)

Detox Stir fry and Broiled Wild Alaskan Salmon

(4 servings)

Ingredients

1 cup organic brown rice

3 tbs. olive oil

4 six-ounce servings of wild alaskan salmon

1 tbs. wheat-free tamari

1/4 cup Chinese rice wine

3 cloves crushed garlic

1 tbs. fresh ginger, chopped

1 cup onions, sliced

1 cup shittake mushrooms, sliced

2 cups broccoli florets

1 cup snow peas

1 tbs. wheat-free tamari

Preparation

Boil two cups of water, add rinsed rice and simmer for forty-five minutes. In a cast iron pan place two tablespoons of olive oil, salmon, wheat-free tamari, and rice wine. Broil for 5-10 minutes depending on the thickness of the salmon.

Heat one tablespoon of oil in skillet or wok. Add garlic, ginger, and onions and cook until translucent. Add mushrooms and cook for one minute. Add broccoli and cook another 3-5 minutes until tender. Finally, add snow peas cook for one to two minutes until cooked but still crunchy. Remove from heat and stir in the tamari. Serve the stirfry over the rice with a piece of salmon.

September/October 2003