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and legumes can be difficult to digest, they can Ghee can be an important food to incorporate into the diet after symp-
also contribute to imbalances in gut microbes, toms have calmed down; sensitive individuals often find that they can
which is another reason to avoid them. tolerate cultured ghee.
Dairy products: Proteins found in dairy Eggs: Eggs, and especially egg whites, are a common allergen and
products can initiate a problematic immune sensitivity. Although it is mostly the lysozyme in egg whites that causes
response in some individuals, with casein sen- reactions to eggs, I recommend avoiding even the yolks for a time. Once
sitivity being the most common. Casein has a symptoms have improved, egg yolks from pastured hens are a valuable
similar molecular structure to gluten, making source of fat-soluble vitamins, essential fatty acids, choline and biotin.
it potentially cross-reactive with gluten. An Nuts and seeds: Like grains, nuts and seeds have high levels of lec-
estimated 50 percent of people with gluten tins and contain phytic acid. Lectins should be avoided on any healing
sensitivity are also sensitive to dairy. Dairy protocol. Often, however, it is possible to safely reintroduce nuts and seeds
products must be restricted for at least a time that have been soaked, sprouted or fermented; these processes neutralize
on this protocol, but wholesome dairy products the lectins, enzyme inhibitors and phytic acid.
can later be reintroduced. Nightshades: Common nightshades include eggplant, tomatos, pep-
Weston A. Price Foundation members know pers and potatoes. These foods contain potentially problematic substances
that conventional dairy and grass-fed dairy called glycoalkaloids, and some, including tomatoes, have lectins as
from heritage breeds of cattle are two entirely well. These compounds can promote inflammation and disrupt the gut
different products. In addition to the obvious mucosal barrier.
problems of hormones, antibiotics and GMO Food additives: Gums, food dyes, sulfites and other additives do
feed, most conventional dairies use Holstein not promote wellness. Although these ingredients are most often found
cows, which predominantly contain a protein in processed foods, they can pop up in some packaged foods billed as
(A1 beta-casein) that is not well tolerated by healthy. Be sure to check product labels!
most people and is linked to GI distress, cardio-
vascular disease, type 1 diabetes, sudden infant SUGGESTIONS FOR REINTRODUCING FOODS
death syndrome and neurological disorders The autoimmune protocol is a nutrient-dense elimination diet that
such as autism. Milk from heritage breeds such gives the body a chance to heal. After a season of healing, foods can be
as Jersey and Guernsey cows and goat’s milk reintroduced in four phases (see sidebar). Take notes as you reintroduce
predominantly contain A2 beta-casein, which different foods, writing down symptoms and responses. This will help
is usually better handled. you make appropriate decisions about whether you should be consuming
Poor quality dairy can be a compromis- that food. Only introduce one new food at a time. With each food, allow
ing factor in chronic illness and autoimmune at least five days for reintroduction. If you notice any change (body or
disease, but there are wonderful benefits to brain), consider pulling that food back out.
be gained from full-fat, grass-fed, raw dairy, The foods listed in Phase Four are the most difficult for the body to
including beneficial bacteria, enzymes, immu- handle, so extra caution is needed. Note, too, that not everyone with a
noglobulins, vitamins and minerals—as well history of chronic illness or an autoimmune condition can successfully
as fat-soluble vitamins and health-promoting reintroduce all of the foods listed. Everyone’s healing journey is different.
conjugated linoleic acid. Cultured or fermented When reintroducing nuts, seeds and gluten-free grains as well as cul-
dairy products such as yogurt and kefir augment tured and raw grass-fed dairy, it is important to look to how our ancestors
the nutrition by adding beneficial probiotics. prepared these foods to make them more nutritious and easier to digest.

FOUR PHASES OF REINTRODUCTION
PHASE ONE: Pastured egg yolks; seed and fruit spices; oils from nuts and seeds; grass-fed ghee.

PHASE TWO: Pastured egg whites; sprouted seeds, seed butters, tahini and seed flours; sprouted nuts, nut butters
and nut flours; grass-fed butter.

PHASE THREE: Eggplant and sweet peppers; cultured grass-fed dairy (such as yogurt or kefir); raw, grass-fed cream.

PHASE FOUR: Raw, whole milk from grass-fed animals; grass-fed cheese; hot peppers, tomatoes, potatoes and night-
shade spices; white rice; soaked, sprouted or fermented legumes; soaked, sprouted or fermented gluten-free grains.

SPRING 2020 Wise Traditions 57