Posted April 1, 2011
Dr. Gerald Wootan’s book “Detox Diet for Dummies” (Wiley, $19.99) is based on the program he prescribes to patients at his practice.
We talked to Wootan about the basics of detox dieting and how to get started, even without a formal plan.
Here are his tips:
–Eat organic when possible. “Fresh is best. Frozen is next. Canned is processed to death and miserable,” Wootan said.
–Animal protein has a place in detox dieting. “Beef is fine, so long as it’s clean beef. Range, grass-fed beef is fine. Look for meat that’s not injected with hormones. You can find it locally,” Wootan said.
–Don’t eat anything that’s served through a window.
–Use spices to make food interesting and to pack it with antioxidants.
–Avoid white foods: sugar, sugar substitutes and anything made from flour.
–Do everything you can to sweat. If you’re having trouble losing weight, add an exercise that makes you sweat. Wootan is also a fan of the sauna. “Every major society, from a historical perspective, has had a method of
sauna as a matter of routine health,” he said.
–Avoid processed foods.
–Avoid foods that have been sprayed with chemicals.
–Removing environmental toxins can be as easy as watching what you do inside of your home. Avoid air fresheners and perfumed cleaning agents.
–Limit your exposure to paint fumes, dry cleaning, air fresheners, fabric softeners, household insecticides, and lawn and garden chemicals. Recipes Recipes from “Detox Diets for Dummies” by Dr. Gerald Wootan
Makes 4 servings
2 organic apples, unpeeled, chopped
2 organic pears, unpeeled, chopped
1 frozen organic banana, peeled
1 cup freshly squeezed orange juice
1/2 cup nonfat organic yogurt
2 tablespoons organic honey
1/2 teaspoon stevia
3 tablespoons freshly squeezed lemon juice
1 teaspoon cinnamon
2 tablespoons ground flaxseed
1 cup ice made from filtered water
1. Combine all ingredients in a heavy-duty blender or food processor. Process or blend until mixture is smooth. Immediately pour into chilled glasses and serve.
Nutrition per serving: 211 calories, 3 g fat, 1 mg cholesterol, 23 mg sodium, 46 g carbohydrates, 7 g dietary fiber, 4 g protein
CHOPPED VEGGIE SALAD
Makes 4 to 6 servings
2/3 cup plain, low-fat yogurt
2 tablespoons flaxseed oil
3 tablespoons Dijon mustard
2 tablespoons freshly squeezed lemon juice
1/4 cup chopped organic flat-leaf parsley
1/8 teaspoon freshly ground black pepper
2 cups chopped organic red cabbage
2 cups cauliflower florets, chopped
1 pound organic asparagus, chopped
2 small beets, peeled and shredded
3 organic carrots, peeled and shredded
2 avocados, peeled and chopped
1/2 cup almonds, sliced and toasted
1. In a large bowl, combine yogurt, flaxseed oil, mustard, lemon juice, parsley and pepper; mix well. Add cabbage, cauliflower, asparagus, beets and carrots, and stir to coat. Refrigerate until ready to serve.
2. Just before serving, add avocados and toss gently. Sprinkle with almonds and serve. You can also serve this salad on a bed of mixed organic greens or cooked brown rice mixed with chopped nuts and a mustard vinaigrette.
Nutrition per serving: 387 calories, 27 g fat (0 g saturated), 3 mg cholesterol, 400 mg sodium, 32 g carbohydrates, 15 g dietary fiber, 12 g protein
Natalie Mikles 918-581-8486 email@example.com
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