Since Nick’s accident we’ve made some critical changes to be more healthy. I truly believe that much of Nick’s healing can be attributed to these changes, as they’ve given his body a solid foundation for repair. Many people have asked what we’re doing differently, so I’ve decided to write about it.
Here are some of the principles we have been following:
We’ve drastically cut back, or all together removed certain foods from our diets. No beef or pork. These do not digest easily, especially with his damaged intestinal track.
No dairy (save for the occasional Ben & Jerry’s peanut butter cup ice cream he just HAS to have). There is just too much research linking dairy intake to chronic illness and fatigue.
No fast food, no soda, no artificial sweeteners, and extremely limited amounts of processed foods. These modern day conveniences can hardly be classified as real food. They wreck havoc on our bodies.
I’m in the process of minimizing wheat products as well, substituting a bed of greens for tortillas, and quinoa for grains.
We’ve severely limited our sweets, bread, pasta, and alcohol. These items are consumed on a very limited basis because we’re still human and have to enjoy life, right? Nick and I don’t drink much alcohol at all. Not only does it slow down healing, but it’s an emotional crutch and negative escape. We like to have fun, but have cut way back on our alcohol intake (since the accident) and it has made a huge impact on how we’ve dealt with life for the last year.
We’ve added certain foods to our diets. More vegetables, more lean protein, more fruits, more nuts, more water. I try to incorporate at least one fruit or vegetable at every meal, but usually we eat more. We both carry a reusable water bottle with us everywhere we go, and drink clean water that is filtered through a reverse osmosis system under our sink. I add drops of a trace mineral supplement every time I fill it up (I’ve been doing this for years). We’ve added a glass or two of fresh green vegetable juice everyday. I juice kale, collard greens, spinach, cucumbers, carrots, green beans, apples, lemons, oranges. The juice is packed with nutrition and life energy. I make a big batch every 3 days.
We’ve added nutritional supplements like calcium, probiotics, multivitamin, Omega 3-6-9, and vitamin C in high dosages. He takes 9,000 mg a day of vitamin C on top of whatever he consumes at meals. With multiple hospital visits, and constantly going in and out of doctors offices, Nick hasn’t even had a slight hint of being sick. His immune system is strong and I know it’s from all the vitamins and minerals he’s taking and eating.
Along with what we eat, we’ve changed the way we eat too. We eat all day long now. Every 3 hours we have a balanced mini-meal that contains a certain ratio of protein, fats, and carbs. Since I struggle with my weight, and Nick’s bowels don’t function, it’s incredibly important for both of us to NOT over eat. We both have more energy, and our systems are functioning at a higher level because we’re constantly fueling all day long. We never let ourselves get too hungry, because then our blood sugar will plummet, making us cranky and making it harder to eat the right food and not over eat. This takes a lot of planning on my part to make sure we always have fresh food, whether we’re at home or on the road. A few times a week I will cook a large amount of salmon, chicken breast or lean turkey and vegetables and divide them into small grab-and-go containers. So if we’re going to be gone for 7 hours, I can grab my mini-cooler, some ice packs, and throw a few meals in there to eat in the car. If we’re home, I can turn the mini-meal into a hearty salad by throwing it over a bed of fresh spinach and adding avocado or nuts for healthy fats, beans, or whatever else I have handy. This tactic saves us money, saves me time, and makes us feel good.
When we eat at a restaurant or a friends house, we bend the rules a little bit, but not much. We still order something healthy, but will often split it, or make modifications to fit our diets. We’re not so strict that we won’t enjoy a good dessert or fancy cocktail once in a while, but that’s only when we’re out for a special occasion, and never at home.
Our health is always a work in progress for me. I’m inspired by it, and feel deeply connected to making sure Nick and I eat healthily and feel better and better every day.
Some of the resources I’ve used are listed below. I’ve included links, but I am not an affiliate or make any money from them at all. If you have any good reading or watching, please share. I’m always open to new healthy ideas.
Forks Over Knives, Documentary Film
Food Matters, Documentary Film
Fat, Sick, and Nearly Dead, Documentary Film (great motivation to start juicing)
Body Confidence, by Mark MacDonald (The science behind blood-sugar stabilization and eating small meals all day long)
Crazy Sexy Diet, by Kris Carr (Love her! Dazzling Wellness Warrior living with stage 4 cancer and kicking major ass.)
Wheat Belly, by William Davis, MD (I am still reading this, but am already motivated to cut the wheat. He makes a strong case!)