Some people eat food in rotation to keep pre-existing food sensitivity from returning, or getting worse. Others use rotation to provide them with the range of nutrients that cannot be supplied otherwise by eating same category of edibles all week. Rotation is needed especially if you are sensitive to some particular food. This prevents new sensitivities from developing, because the same foods are not eaten day after day.
If you eat the same food every day, you increase the risk of developing sensitivities to that food.
Seasonal Rotation Diet
|Early Summer||Small Intestine||Heart|
The main reason to follow a Seasonal Rotation Diet is that each season a hollow and solid organ cleanse and rejuvenate. It just happens that the seasonally available food support the revitalization process. For more information on which organs are actively cleansing and the supporting foods read: Staying Healthy with the Seasons by Elson Haas, MD. The seasonally available fruits, vegetables and herbs list can be found in the Lectin Free Diet Seasonal Avoidance Guidelines. Throughout the Seasonal Rotation make use of the Four Day Rotation.
A Four-Day Rotation is a four-day rotational eating schedule that helps to ensure that the same food is not consumed too frequently. The ideal way to rotate foods is to eat a food only once in a four-day period rather than every day, and leave one full day between foods that are closely related to each other (le: in the same Food Family). For the period of the Four-Day Rotation bring into play the Dietary Day.
Most would think that their dietary day starts with breakfast. We don’t want to waste food. So with rotation diets, the dietary day starts with the evening meal. This allows you to eat leftovers the next day for breakfast, lunch or snacks.
Obviously the plants that are closely related will share more proteins, and are likely to trigger the same reactions in a sensitive or allergic individual. There is a great deal of cross-reacting between different members of a food family. However, this does not mean that if you are allergic to one food all other members of that same family need be condemned. For example, it is possible to be sensitive to almonds but OK with peaches. This does mean, however, that you should be more suspicious of related foods. The food family list can be found in the Lectin Free Diet Seasonal Avoidance Guidelines.
Are You New to this Concept?
If you were novice to rotation diet or hadn’t heard about it, then don’t worry; you do not have to follow a strict rotation schedule. Just try to make a casual effort to serve different meats, fruits and vegetables on different days, but this is not a strict rotation diet. Your modest efforts at rotation will be sufficient, at least for your family.
The Grocery Store is Not the Garden
Just because fresh fruits and vegetables are available at the grocery store, does not mean it is seasonal. None-seasonal fruits and vegetables are picked green (I’m a farm boy. OK. Green means not ready to eat.) and shipped long distances. When produce is picked green, the plant has not deactivated the lectins protecting the fruit or vegetable. Lectins are invisible to food allergy testing. It is the lectins that cause an immune response to the foods and autoimmune flare-ups’. For more information on Lections. Read More >>>
16 Plus 1 Recipes
This goes for everyone. You should find your own optimum diet rotating your recipes throughout the year. For those with limited ability or enthusiasm for cooking, but wanting to eat healthy, you will need sixteen recipes to do a seasonal rotation diet. For those with autoimmune conditions suffering from cytokine storms, you will need sixteen recipes plus one Safe-Harbor Diet recipe.
The chart above shows five seasons but to keep it simple let us use four symptoms. Four Seasons multiplied by Four-Day Rotation equals sixteen recipes. Do an Internet search for seasonal recipes. After reading Dr. Haas’s book you may want to add the fifth season to your culinary repertoire.
For those suffering from cytokine storms during an autoimmune flare-up need to have a safe harbor diet. This is usually one simple recipe that provides some nutrition while minimally provoking the immune system. You may have to eat this daily until the storms subside and control is restored to the immune system. When the cytokine storms are occurring the priorities shift to quenching the flare-up. There are several supplements I recommend to do this.
For this recipe, to keep with the fall seasonal diet, use canned pumpkin to thicken it. It works perfectly and is mild enough not to overpower the beef and sage flavors, but mixes great with the cranberries, squash, and slight touch of nutmeg. Add the squash in the last two hours of cooking; otherwise, the squash disintegrates and you lose the nice chunks. If you don’t have time to do this, just stir the pureed pumpkin in very gently to try and not to break up the squash. Keeping it Paleo is pretty easy with recipes like this.
- 2 lbs stew meat
- 3 c. beef bone broth/stock
- 1 lg yellow onion, diced
- 1 tsp. minced garlic
- 1 tsp. apple cider vinegar (helps tenderize meat, adds no flavor)
- 1 tbsp Herbs de Provence
- 1 tsp. sage
- 1/2 tsp. thyme
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. nutmeg
- 1 medium acorn squash, peeled, seeded, diced into squares
- 2 1/2-3 c. pureed pumpkin (canned is fine)
- 2/3 c. dried cranberries
- Add all ingredients except pumpkin, squash and cranberries to crockpot and set on low for 8 hours.
- At least one-two hours prior to serving, add the pumpkin to thicken, stirring thoroughly.
- Add squash and cranberries. (The reason we add these last is so the squash doesn’t disintegrate in the crockpot).
Pumpkin Bowl: For a Dinner Party it’s fun to serve your pumpkin soup or any flavor of soup in a cooked pumpkin bowl. This way you can eat the soup and eat the bowl too. Halloween and Thanksgiving are perfect Holidays to serve pumpkin bowls. The type of pumpkin you need is “small baking pumpkins” from the grocery store. Buy as many as there will be guests attending your dinner.
How to bake pumpkin bowls:
- Wash pumpkins, cut the top off and lay it to the side.
- Scoop out all the pulp.
- Now oil your pumpkin inside and salt & pepper it really good.
- Bake in the oven on 350 for 30 to 45 minutes. Adjust the time depending on the size of your pumpkin.
Don’t forget to also bake the lids of the pumpkins. Putting the lids on the plate with the bowls of pumpkin soup is a really great presentation. Bowl, lid and soup can all be eaten. Note: your lids may cook quicker than your bowls so be prepared to take them out of the oven sooner than your bowls.