02. Troublemaker Foods, Beverages and Substance Elimination

Below describes the relative level of importance for eliminating certain foods, beverages and additives in your diet. Many of us are not even aware that these foods are actually unhealthy for us and/or the degree that they are present in what we regularly consume.

Generally, these items feed pathogens, are toxic to your body and/or have a high fat content promoting inflammation, pain, fatigue, emotional dysregulation, poor sleep, digestive problems and the list goes on and on. Too much fat (even healthy fat) thickens your blood, reduces oxygen and distracts your liver from being able to detoxify your body.

Review the supporting rationale below if you what to understand why it is best to eliminate these things.

It is recommended for you to pick a level that you can reasonably manage to start and then expand from there. You may also be able to completely eliminate some levels and partially at others.

Level 1 lists the most critical items to remove from your diet.
Level 6 lists the least crucial items to remove, relatively speaking.
Elimination of these items within any level can make significant improvements in your health.
Individuals who have chronic illness and/or are sensitive most likely need to eliminate all levels.

Level 1

Level 2

Level 3

Level 4

Level 5

Level 6

Rationale

For more details refer to Medical Medium Cleanse to Heal
This study found that most commonly consumed foods associated with food allergies are dairy products, egg, fish, shellfish, tree nuts, peanut, soybean, and wheat-based products. (2)
Dairy, eggs, gluten
- Study of a 3 month elimination diet of gluten, dairy and meat in individuals with RA demonstrated decreased pain, disability and inflammatory markers. (3)
- Study of a 4 month elimination diet of gluten, cow’s milk, red meat, alcohol, sugar and processed foods resulted in improved pain, stress, sleep and physical characteristics. (4)
- Regarding dairy, research shows (5):
  - High consumption of milk is associated with increased incidence and severity of colitis.
  - Nurses’ Health Study cohorts showed an increased risk for developing MS among women with a high intake of whole milk during adolescence where women who consumed whole milk 3 or more times per day had a 47% increased risk of developing MS compared to those who consumed < 1 serving per day.
  - The HOLISM (Health Outcomes in a Sample of people with MS) study of 2047 patients identified that those who reported not consuming dairy were less likely to report recent disease activity and reported higher health-related quality of life compared to those who reported consuming dairy.
  - Dairy consumption is correlated to Type 1 diabetes (6)
- Eggs
  - Eggs are viral promoting as they are used in growing vaccine viral cultures
  - Egg consumption is linked to cardiovascular disease, cancer and all-cause mortality here. (7)
  - Study showed increased concentration of EBV viral material in patients with egg allergies supporting a correlation between them. (8)
- Gluten
  - This study showed complete remission of plantar fasciitis on a gluten free diet. (8)
  - Lots of research shows that it exacerbates IBS symptoms. (9)
  - It has been shown that elimination can improve fibromyalgia symptoms (10)

Soft drinks (highly acidic, artificial flavors)
Tuna (high in Mg), corn (promotes inflammation and typically is GMO), pork (high fat)
Soy (typically is GMO), seafood/fish (high in toxins besides wild salmon, trout, sardines), industrial oils (promote inflammation, high in fat), lamb (high fat)
Vinegar (including apple cider)(harsh on liver), caffeine (promotes adrenaline spikes), fermented foods (harsh on liver)
Grains (besides oats, brown rice and millet) (can promote inflammation in some individuals) and all oils (due to fat content)
MSG, preservatives, formaldehyde, nutritional yeast, natural flavors, aspartame and other artificial sweeteners, additives and ingredients (all toxic to the body)

References

A. William, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis and Autoimmune, p 60-85 and 169, Hay House Inc, 2020.
J. Muthukumar, P. Selvasekaran, M. Lokanadham, and R. Chidambaram, “Food and food products associated with food allergy and food intolerance - An overview,” Food Res. Int. Ott. Ont, vol. 138, no. Pt B, p. 109780, Dec. 2020, doi: 10.1016/j.foodres.2020.109780.
M. T. Guagnano et al., “Improvement of Inflammation and Pain after Three Months’ Exclusion Diet in Rheumatoid Arthritis Patients,” Nutrients, vol. 13, no. 10, p. 3535, Oct. 2021, doi: 10.3390/nu13103535.
M. Sala-Climent et al., “The effect of an anti-inflammatory diet on chronic pain: a pilot study,” Front. Nutr., vol. 10, p. 1205526, 2023, doi: 10.3389/fnut.2023.1205526.
I. Katz Sand, “The Role of Diet in Multiple Sclerosis: Mechanistic Connections and Current Evidence,” Curr. Nutr. Rep., vol. 7, no. 3, pp. 150–160, Sep. 2018, doi: 10.1007/s13668-018-0236-z.
C. Khambatta and R. Barbaro, Mastering Diabetes: The Revolutionary Method to Reverse Insulin Resistance Permanently in Type 1, Type 1.5, Type 2, Prediabetes, and Gestational Diabetes. Avery, 2020.
Y. Pan, Z. Nie, Y. Zhang, K. Zhang, J. Li, and L. Wang, “Identification of EBV infection in adults with egg specific food allergy,” Virol. J., vol. 10, p. 9, Jan. 2013, doi: 10.1186/1743-422X-10-9.
M. Paoloni, E. Tavernese, F. Ioppolo, M. Fini, and V. Santilli, “Complete remission of plantar fasciitis with a gluten-free diet: relationship or just coincidence?,” Foot Edinb. Scotl., vol. 24, no. 3, pp. 140–142, Sep. 2014, doi: 10.1016/j.foot.2014.06.004.
A. Rej and D. S. Sanders, “Gluten-Free Diet and Its ‘Cousins’ in Irritable Bowel Syndrome,” Nutrients, vol. 10, no. 11, p. 1727, Nov. 2018, doi: 10.3390/nu10111727.
C. Isasi et al., “Fibromyalgia and non-celiac gluten sensitivity: a description with remission of fibromyalgia,” Rheumatol. Int., vol. 34, no. 11, pp. 1607–1612, 2014, doi: 10.1007/s00296-014-2990-6.

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02. Troublemaker Foods, Beverages and Substance Elimination