This diet is used in the practice’s preventive approach and for patients undergoing cancer treatment, including chemotherapy, radiotherapy and surgery.
Basic dietary guidelines:
- Avoid meat and fish; follow a vegetarian or vegan diet.
- Eat no more than 4 eggs per week.
- Include quark, soya yoghurt, and cheeses made from goat’s or sheep’s milk.
- Eat legumes (beans, lentils, peas and soya) freely.
- Eat at least 400 g of vegetables, raw or steamed, including cabbage, broccoli, beetroot, young spinach, watercress and purslane.
- Choose fruits such as kiwi, pink grapefruit, berries, pineapple, lemon and melon. Bananas are included if they are not overripe or brown-spotted. Grapes are excluded because of their sugar content.
- Have a daily smoothie containing some of the recommended fruits and vegetables.
- Eat a handful of nuts (not peanuts) daily.
- Use 2 tablespoons of olive oil and 2 tablespoons of linseed oil per day.
- Choose wholegrain foods: wholegrain bread and pasta, quinoa, oats, millet, buckwheat and brown rice.
- Avoid refined carbohydrates and sugars. Honey in moderation, stevia and erythritol are included.
- Avoid products marketed as “light”
- Use salt sparingly and season food with plenty of fresh herbs and Provençal herbs.
- Use lots of turmeric and ginger.
- Drink 4–5 cups of green tea daily and no more than 2 cups of coffee.
- Start the day with the juice of a freshly squeezed lemon in a glass of water, with ginger. Lemon is included for its role in digestion and for limonene, a compound discussed in this practice’s cancer-prevention approach.
- Include sprouts daily, such as broccoli, alfalfa, leek and radish sprouts.