Detox Food: Vegetables

Detoxification: The removal of poisons or toxins from the body.

detox diet phase 1

Eat as many cruciferous vegetables as possible because of their great ability to improve the liver. The liver is the central hub for all fat-burning hormones.

You can eat the vegetables listed below in unlimited quantities. Other vegetables not listed are also okay.

Unlimited Vegetables:

alfalfa sprouts, corn (some), peppers (all), artichokes, cucumbers, pickles (w/out sugar), asparagus, dill, radishes*, avocado, eggplant, salsa , w/out sugar), bamboo shoots, escarole, sauerkraut, beans, garlic, seaweed, beets, ginger root, spinach, ,bok choy*, kale*, squash, broccoli*, leeks, string beans, Brussels sprouts*, lettuce, sugar snap peas, cabbage*, mushrooms, Swiss chard, carrots, okra, tomatoes†, cauliflower*, olives, turnip greens*, celery, onions, turnips*, cilantro, parsley, water chestnuts, collard greens*, peas, zucchini.

If you are on thyroid medication, add some foods containing iodine. The vegetables in the above chart marked with an asterisk are cruciferous and they have a very slight effect of reducing iodine, which is used by the thyroid to make its hormones. This would probably only occur if you ate cruciferous vegetables exclusively, since raw nuts and other foods put back the iodine. But, to be conservative, if you are consuming a moderate to large quantity of cruciferous vegetables every day, add some sea kelp or dulse to your diet—just a small sprinkle on your food or greens. Another option is alfalfa, which you can eat in food (alfalfa sprouts) or supplement form a few times a week. Alfalfa is also supplied in the Organic Cruciferous Food tablets recommended later in this chapter. So, if you choose this product for the Detox Phase, you will not have to worry about adding iodine when consuming cruciferous vegetables.

I recommend eating as many cruciferous vegetables as possible because of their great ability to improve the liver. The liver is the central hub for all fat-burning hormones.

Kale is a superior vegetable. This vegetable is my personal favorite, and I use raw kale as my salad greens on a daily basis. Because it is slightly bitter, I add half a raw beet, broccoli sprouts, sliced peaches and some dressing, with chopped almonds and walnuts on top. Kale is one of the best sources of calcium, potassium, manganese and vitamins A and C. It is excellent for the liver and digestive organs. It contains cancer-fighting substances called indoles, which activate detoxifying enzymes in the liver that help neutralize potentially carcinogenic substances. Studies have shown that the plant chemicals in the kale family have a protective effect against the risk of cataracts.*

One ounce of broccoli sprouts contains the same amount of cancer-fighting properties as 11⁄4 pounds of cooked broccoli. In fact, Johns Hopkins University obtained the patents on one brand of broccoli sprouts after doing research on cancer. When a seed starts growing as a sprout, a tremendous amount of nutrition is released from that seed. If your goal is to get healthy and heal the body, sprouts are essential in your diet. Eating small quantities of sprouts is equivalent to eating large quantities of vegetables as far as nutrients are concerned. If you don’t like or can’t eat a lot of vegetables, then add some daily sprouts to your diet. Put them in your salad each day. You can grow them in a sprouting jar; they are also readily available in health food stores and supermarkets. Don’t underestimate these tiny little greens.

The vegetables may be lightly steamed. However, it is recommended that you eat at least 50 percent of them completely raw.

The key is to eat as many of these vegetables as you can, including between meals. Because they are chock-full of nutrition, it is impossible to overeat.

Learn more about the Phase 1 Detox.

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