The Typical Initial Healing Diet 
By Warren King L.Ac.

The following diet has had positive results for about 70% of the people I’ve seen in my practice. It’s usually followed for the first one to two months of the healing process. Practically anyone who gives it a sincere try for at least three weeks, will notice a great reduction in symptoms.

To receive the greatest benefit from this diet, it is recommended that the guidlines below be followed for at least three weeks. Then, as symptoms are reduced, gradually add the non-recommended foods back into your normal consumption. If you notice symptoms returning, cut back again.

Recommendations:

In general your daily intake should contain about 25% grains, 40% vegetables, 30% protein and 5% other (sea vegetables, berries, vinegar products, etc. See chart below.)

  1. Avoid sugar, honey, tropical fruit, red meat, pork, peanuts, artifical colors and flavorings.
  2. Reduce the use of fermented foods such as vinegar. Dressings, ketchup, mustard, mayo and soy sauce can contain fermented elements. Also reduce the intake of yeast, mushrooms, pickles, alcohol and aged foods.
  3. Only occasionally eat tomatos, potatos, eggplant, peppers and hot spices like chili.
  4. When cooking, with oil, use only extra virgin olive oil. Try to use sea salt in cooking instead of table salt.
  5. Try to stay away from eating gluten products such as wheat, spelt, kamut and corn during the first three weeks. Instead, eat brown rice, barley, millet, quinoa, buckwheat, amaranth, wild rice, rye, oat and teff.
  6. Some of the best sources protein are found in fish, poultry, and eggs. As mentioned earlier, reduce the intake of red meat and pork products.
  7. Try reducing or avoiding black tea and coffee. Instead, try kukicha twig tea. Adults should try drinking about seven glasses of room temperature water a day. (Reverse Osmosis is best)

Below is a listing of foods that compose the typical healing diet. Foods in GREEN are recommended 75% of the time. Foods in REDare recommended only 25% of the time.   

All material provided here is for educational purposes only. Consult your own health professional regarding the applicability of any opinions or recommendations with respect to your symptoms or medical condition.

 
Grains 
Use in 25% of your daily intake

Use 70% of the time: 
Amaranth 
Brown Rice: 
Short 
Medium 
Wehani 
Buckwheat 
Millet 
Quinoa 
Teff 
Wild Rice 
Barley 
Rye 
Oats
 
Spelt 
Kamut 
Wheat 
Corn

 

  Use 30% of the time: 
Corn Grits 
Basmati Rice 
Mochi 
Rolled Oats 
Buckwheat Grits 
Quinoa Flakes 
Rice Cream 
Noodles: 
Soba (Buckwheat) 
Brown Rice (Millet) 
Rye (Eden) 

Corn 
Quinoa (contains Corn) 
Spelt 
Wheat 
Lentil (Papadini) 

Unyeasted Breads: 
Sourdough Rye 

Sourdough Wheat 
Sourdough Spelt, Kamut 
Unyeasted Crackers 

Rice Cakes 
Rice Crackers 
Rye Crackers (Kavli, Ryvita, Wasa…) 

Tortillas (Corn, Spelt)

Vegetables 
Use in 40% of your daily intake 
45% Leafy, 30% Round, 25% Root 
70% Cooked, 30% Raw
Use 70% of the time: 
Bok Choy 
Broccoli 
Brussel Sprouts 
Burdock 
Cabbage 
Carrots 
Cauliflower 
Chinese Cabbage 
Collards 
Daikon Radish 
Dandelion Greens 
Kale 
Leeks 
Lotus Root 
Mustard Greens 
Onions 
Parsley 
Radish 
Red Cabbage 
Rutabega 
Scallions 
Squash: 
Acorn 
Buttercup 
Butternut 
Delicata 
Hokkaido 
Hubbard 
Pumpkin 
Spaghetti 
Turnip 
Turnip Greens 
Watercress
  Use 20% of the time: 
Celery 
Chives 
Cucumber 
Endive 
Escarole 
Green Beans 
Green Peas 
Lettuce 
Jerusalem Artichoke 
Kohlrabi 
Snap Peas 
Snow Peas 
Sprouts 
Summer Squash 
Wax Beans 

Mushrooms
   

Use 10% of the time: 
Artichoke 
Asparagus 
Bamboo Shoots 
Beets 
Okra 
Spinach 
Sweet Potato 
Swiss Chard 
Yams 
Zuccini 

Nightshades:
Tomato 
Potato 
Eggplant 
Peppers


Protein 
Use in 30% of your daily intake
Bean Protein: 
Azuki 
Lentils 
Black Soybeans 
Chick peas (Garbanzo) 
Blackbeans 
Pinto 
Kidney 
Anasazi 
Great Northern 
Navy 
Mung 
Soy 
Split Pea 
Tempeh 
Soy Yogurt
   

Meat Protein (4-5x-week, Naturally Grown): 
Chicken 
Turkey 
Pheasant 

Venison 
Buffalo 
Beef 
Pork 
Shellfish

  Fish Protein (2x-week): 
Ocean: 
Cod 
Flounder 
Haddock 
Ocean trout 
Perch 
Scrod 
Sole 
Freshwater: 
Bass 
Carp 
Catfish 
Pike 
Tilapia 
Trout 
Walleye 
Whitefish 
Oily: 
Salmon 
Tuna 
Swordfish 
Herring 
Halibut
   

Dairy: 
Milk Products 
Eggs (8 a week) 
Butter


Seeds and Nuts 
Use 1 Tablespoon a day
Use 70% of the time: 
Sesame Seeds 
Pumpkin Seeds 
Sunflower Seeds 

Almonds 
Chestnuts 
Filberts 
Pecans 
Pine nuts 
Walnuts
   

Use 30% of the time: 
Brazil Nuts 
Cashews 
Peanuts 
Macadamia Nuts

  Oil: 
Olive 
Sesame 
Sunflower 
Grapeseed 

Safflower 
Canola

Sea Vegetables
Use 2x-week
Kombu 
Nori 
Wakame 
Hiziki 
Arame 
Agar 
Dulce

Sweets
Sugar 
Honey 
Molasses

Fruit
Lemon/Lime 
Apples 
Berries 

Grapes 
Melons 
Peach 
Pear 
Persimmon 
Plums 
  Raisins 
Prunes 
Rice Syrup 
Barley Malt 
Maple Syrup 
Tropical Fruit 
Banana 
Oranges, Grapefruit, etc.

Condiments
Soy Sauce 
Tamari 
Miso 

Sauerkraut 
Brown Rice Vinegar 
Umeboshi Plums 
Umeboshi Vinegar 
  Apple Cider Vinegar 
Bragg’s Aminos 
Sea Salt 
Gomashio 
Garlic 
Green Herbs 

Hot Spices

Miscellaneous
Artificial Colors 
Artificial Flavors 
Artificial Sweeteners 
Caffeine 
Preservatives 
Yeast

Butter Substitutes
Spectrum Naturals 
Essential Omega 
Ghee (Clarified Butter)

Beverages
Reverse Osmosis Water 
(7 glasses a day at room temp) 
Spring Water 
Tap Water 
Britta Filter 
  Bancha Leaf Tea 
Kukicha Twig Tea 
Grain Coffee (Chickory) 
Roasted Barley or Rice Tea 
Lemon and Stevia

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