Lifelong Detox: Where to Go from Here
If you liked the feeling of detoxing for 48 hours and want to continue, there are daily food choices you can make to keep your body’s detoxification system in peak condition. To lower your toxic burden, you can make “clean” choices most days of the week while avoiding problem foods that diminish your natural detoxification power.
Here is a list of foods, organized into food groups, that will help increase your body’s ability to eliminate toxins:
DETOXIFYING FOOD CHOICES TO EAT DAILY AND WEEKLY
| Vegetables, Non-Starchy Servings per day: Unlimited | ||
| Brassica Family | ||
| Broccoflower | Cabbage | Kohlrabi |
| Broccoli | Cauliflower | Radishes |
| Detoxifying Leafy Greens | ||
| Arugula | Endive | Spinach |
| Beet greens | Escarole | Swiss chard |
| Bok choy | Mustard greens | Turnip greens |
| Cilantro | Parsley | Watercress |
| Collard greens | Radicchio | |
| Dandelion greens | Romaine lettuce | |
| Detoxifying Boosters | ||
| Garlic | Onion | Shallots |
| Leeks | Scallions | |
| Liver and Digestive Support | ||
| Artichokes | Celery | |
| Asparagus | Sprouts, all types | |
| Other Cleansing Vegetables | ||
| Carrots | Jicama | Squash |
| Cucumbers | Mushrooms | Tomatoes |
| Fennel | Peppers, all types | Turnips |
| Green beans | Sea vegetables | Vegetables, fermented |
| Vegetables, Starchy Servings per day: 1 | ||
| Beans or lentils, ½ cup | Hummus, ⅓ cup | Sweet potato, 1 medium |
| Beets, 1 cup | Parsnips, ½ cup | Winter squash |
| Corn, ½ cup | Peas, ½ cup | acorn, u ernu squash), 1 cup |
| Edamame, ½ cup | Rutabaga, ½ cup | |
| Fruits Servings per day: 1 | ||
| Apple, 1 medium | Grapes, ½ cup | Pear, 1 medium |
| Apricots, 2 | Kiwi, 2 | Pineapple, 1 cup |
| Banana, ½ medium | Mango, ½ small | Plum, 2 |
| Blackberries, 1 cup | Melon, 1 cup | Raisins or dried cranberries, 2 tablespoons |
| Blueberries, 1 cup | Nectarine, 1 medium | Raspberries, 1 cup |
| Cherries, ½ cup | Orange, 1 medium | Strawberries, 1 cup |
| Dates, figs, or prunes, 3 | Papaya, 1 cup | Tangerines, 2 small |
| Grapefruit, ½ fruit | Peach, 1 medium | |
| Grains, Cooked (Mostly Gluten Free) | ||
| Amaranth, ½ cup | Oats, steel cut (not gluten free, but low in gluten) | |
| Buckwheat, ½ cup | Quinoa, ½ cup | Teff, ½ cup |
| Millet, ½ cup | Rice (basmati, black, brown, jasmine), ½ cup | |
| Lean Proteins Servings per day: 2–3 | ||
| Animal Protein | ||
| I encourage grass-fed, pasture-raised, and free-range sources of animal protein because they are higher in healthy omega-3 fatty acids than their corn-fed and caged counterparts: | ||
| Egg, 1 | Fish, 4 to 6 ounces | Poultry, skinless, 4 to 6 ounces |
| Egg whites, 2 | Low-fat meat, 4 to 6 ounces | |
| Plant Protein | ||
| Beans and legumes (see above under Vegetables, Starchy) | Protein powder (hemp or pea) (1 scoop) | Tofu and tempeh (½ cup) |
| Fats and Oils Servings per day: 1 | ||
| Avocado, ½ | Flaxseed oil, 1 tablespoon | |
| Coconut oil, 1 tablespoon | Olive oil, 1 tablespoon | |
| Dairy and Dairy Alternatives Servings per day: 1 | ||
| Kefir, 1 cup | Nondairy yogurts | Yogurt, 6 ounces |
| Nondairy milks (almond, cashew, coconut, hemp, rice, etc.), 1 cup | ||
| Nuts and Seeds Servings per day: 1 to 2 | ||
| Almonds, 12 | Hemp seeds, 1 tablespoon | Sesame seeds, 1 tablespoon |
| Brazil nuts, 2 | Nut butter, 1 tablespoon | Sunflower seeds, 1 tablespoon |
| Cashews, 6 | Pecans, 12 | Teff, ½ cup |
| Chia seeds, 1 tablespoon | Pistachios, 16 | Walnuts, 12 |
| Flaxseeds, ground, 2 tablespoons | Pumpkin seeds, 1 tablespoon | |