A blog about living with ulcerative colitis and healing a flare using integrative medicine
As I mentioned in my last post, I’m starting a new dietary regimen – the RepairVite Detoxification Protocol. The purpose of it is to reduce inflammation in the intestines. Before this, I was already off of sugars (sugar, honey, molasses, etc), gluten, dairy (except for yogurt), soy products, and alcohol. These are all restrictions on the RepairVite program too, in addition to high-glycemic fruits (pineapple, mango, raisins, etc), grains (rice, quinoa, oats, etc), dairy (no yogurt or eggs anymore), and lectins (nuts, beans, soy, and nightshade vegetables – tomatoes, potatoes, peppers, and eggplant). When I first read about my new restrictions, I was bummed about not being able to eat eggs or oats anymore, as those are my breakfast, either separate or together. Avoiding yogurt won’t be as difficult since I can buy or make coconut yogurt (which I’ve never had…if I don’t like it I’d better get used to it!). Not being able to have nuts is another blow – I was getting excited to bake with almond flour.
So what can I eat now? I can still have vegetables (except for nightshades and mushrooms), meat, fish, low-glycemic fruits, coconut (oil, milk, etc), herbal tea, and fermented foods (kimchi, sauerkraut, pickled ginger, kombucha tea, etc). Herbs, spices, and olive oil are also okay.
We went on an expedition to Whole Foods to buy some of these things which Market Basket doesn’t provide, like coconut milk and sugar-free kimchi. I also bought some vegetables we don’t usually have in the house, like artichoke and radishes. Variety will keep me content while on this diet.
Today I had leftover hamburger (grass-fed, hormone-free, from a local farm, etc) and green beans for breakfast, as well as some things I won’t be able to have once I officially start the program – cottage cheese and almond bread. I’m trying to finish off things in my fridge that I won’t be able to have soon. Everything else I’ve eaten today follows the program: For a snack, I had sliced cucumbers with olive oil, lemon juice, and dillweed.
For lunch I mixed tuna with chopped grapes, black olives, celery, celery leaves, olive oil, and lemon juice. I also added herbs de Provence but I’m not sure if that really went with the meal or if I even tasted the herbs. Delicious, anyways. There were so many different flavors!
Once I receive the RepairVite supplement, I’ll go 100% with the RepairVite diet, but until then, I have some mango slices and almond bread to finish.