It's very confusing out there! We hear salt is bad for us - contributing to high blood pressure and heart disease. Yet, our bodies are composed primarily of water, with an intricate balance of salt minerals necessary for its many chemical reactions.
Although cooking with small amounts of good quality white sea salt support the body and its functions,
Cultures worldwide eliminate certain foods for a period of time in the spring to allow the body to detox the heavy foods of winter. Lee and I have practiced occasional detox diets and short fasts in the spring but have found them too depleting after wading through tough winter months (and their accompanying colds).
I've had a lot of people ask me lately what I eat on a day-to-day basis. What are those easy recipes I pull out during a busy week? The next few blog posts will simply describe our daily diet in hopes of providing insight into the shortcuts and last minute changes that don't usually make it into the cookbooks or even website recipe lists.
- Eliminate night shades vegetables - tomatoes, potatoes, peppers - bell and hot peppers, eggplant (takes about 3 months for them to completely clear but usually feel improved within a month and if re-introduce, pain will exacerbate).
- Avoid vegetables that are high in oxalic acid - e.g. spinach, chard, beets, rhubarb