Expanding your awareness and understanding of where toxic sources come from and how to reduce your exposure to toxins can improve many facets of your health and your energy level. Toxic exposure is disruptive and burdensome to the liver, to digestion, absorption and use of nutrients from food, and to the protective and defensive capacity of the immune system.
The liver is the main organ for detoxification, and it is supported by the kidneys, bile, vitamins, minerals, amino acids (protein) and antioxidants from plants, fruits and vegetables. Several factors inhibit the liver's capacity to detoxify AND eliminate the onslaught of toxic exposures that people come in contact with daily. Sluggish detoxification and elimination pathways allow toxins to build up in the body causing interference within the energy-producing mechanisms resulting in weight gain, inflammation, immune function disturbances, and allergies.
The Detoxification Process: 2 Phases
A process that uses enzymes to change toxins into compounds known as Intermediates.
Elimination of the Intermediates. Elimination is executed from 6 different pathways each of which require specific nutrient support.
Eating a whole foods based diet that has S.O.U.L (Seasonal, Organic, Unprocessed and Local) is a powerful way for people to reduce the amount of toxins they are exposed to, and to support Phase 1 and Phase 2 detoxification.
Recipes from the Meal Plan
♥ Fresh Citrus Slaw
Shred 1/2 cup cabbage & 1 cup broccoli slaw and steam for 5 minutes. Remove from heat and blanch. Dice 1 bell pepper, 1/2 bunch cilantro, 3 green onions and sections of 2 large oranges. Combine all vegetables in a bowl. Dressing: In a measuring cup squeeze remaining juice of oranges, 1/2 of a lemon, 1/2 of a lime, 1 teaspoon each celtic sea salt and raw honey. Whisk and pour over slaw.
♥ Cauliflower Hummus
Remove outer leaves, wash and rough chop cauliflower into florets. Steam for 8–10 minutes. In a food processor combine: juice of 1 lemon & 2 cloves minced garlic & puree for 30 seconds, add 1/4 cup tahini and puree for 1 minute, add 2 tsp. cumin and puree 30 seconds. Add 1/2 of the florets and puree 1–2 minutes, add the remaining florets and puree 1–2 minutes. While pureeing slowly drizzle 2 tablespoons olive oil.
♥ Mushroom Meatloaf
Preheat oven to 350 degrees; line roasting pan with parchment paper. Season 1 pound ground turkey, venison, bison or elk with Italian herbs and let marinate for 1–24 hours. Heat coconut oil over medium low heat; add 3 cloves minced garlic and 1 diced onion and sauté for 5 minutes, add 12 diced crimini or shitake mushrooms and 1 tablespoon coconut aminos and sauté 5 minutes, let cool. Brown seasoned meat and combine with mushroom mixture. Bake for approximately 50 minutes covered until internal temperature is 160.
Dawn Sitchon
Dawn is a Certified Nutrition Consultant (NC) from Bauman College of Holistic Nutrition & Culinary Arts. She works at Elevate Acupuncture & Wellness Center in South Lake Tahoe and teaches cooking classes at Lake Tahoe Community College.