Expert advice for spring cleaning your body
by Jackie DeCicco, PCC Cooks writer

Detoxification simply means “the clearing of toxins.” The process happens in the body automatically, and is constant. The liver is the main organ that works to eliminate wastes: blood that passes through the intestines can reach the heart and lungs only after passing through the liver. One of its important functions is to filter toxins for excretion.

Many people believe that exposure to chemicals, contaminants and pharmaceuticals that were not common 100 or even 50 years ago over-taxes our system. When the system is overloaded and symptoms are noticed, such as allergic reactions, chronic tiredness or digestive disturbances, detoxification is used to get back on track.

Methods can range from fasting and colonics to simply taking a long rest. In many cultures, detoxing is a rite of spring after a winter of inactivity and dietary indulgence. It may include a change in diet, special cleansing drinks, rest, meditation, a sauna or massage.

There are many opinions on how to detox and Karen suggests that it should take place gradually, be relaxing and self-indulgent. “Our class is not about fasting,” she says. “It’s about eating a clean diet with foods low in allergens.” She suggests you plan your cleanse by creating a kind of spa weekend for yourself and not try to do it during busy days at work.

With a master’s degree in nutrition from Bastyr University and a nutrition consulting practice in Edmonds, Whole Health Nutrition, Karen has many years of experience guiding clients to a more healthful lifestyle. The goals of her detox program are to support digestion, remove allergenic foods, increase intestinal flora with fermented foods, and add foods that support the enzymes in the liver. To aid in liver functioning, she suggests eating “power” foods in the brassica family such as broccoli, rapini (broccoli-rabe), collards, kale, arugala, cabbage, cauliflower, radishes and turnips.

Other recommended foods during a detox period are beets, carrots, artichokes, watercress, parsley and miso. Garlic and onions, from the allium family, play an important role and supplements such as milk thistle and dandelion root also are suggested. Vitamin C helps support detoxification as an antioxidant.

During a detox, awareness of certain foods that can cause problems is also important. By eliminating foods such as dairy products, sugar and wheat, and then re-introducing them one by one, people can find out if they are sensitive to them.

Birgitte has a unique background for teaching this class. She trained as a chef at the School of Natural Cookery in New York and is certified by the Nutritional Therapy Association as a nutritional therapist. She is also a personal chef in her business, Nature’s Way Food, where she designs menus for clients to suit their tastes and nutritional needs.

She believes in a nutrient-dense whole-foods diet as the foundation for good health. She looks at five ways to support this foundation: optimal digestion, blood sugar management, fatty acids, minerals and hydration. When consulting with clients, she always has in mind, “How can I support the body functions by balancing those five pillars?”

She recommends that we should strive to live a balanced lifestyle where we eat wholesome food and practice stress-reducing strategies. Getting plenty of sleep and relaxation is important also. “Sometimes when people are very busy and then take a vacation, they become sick from the change in routine,” she says. “It’s good to take a few days off, unhook the phone and take a warm bath with bath salts or minerals. You have to slowly unwind.”

Good advice for any time of year, but especially for this season of new growth and renewal.