A year ago this month my husband and I started a new diet. It had nothing to do with a New Year’s resolution to lose weight. For about nine months, he had been suffering from bad hives all over his body. It was bizarre. One day he’d wake up and they’d be all over his back. The next afternoon, his lip was swollen so much he couldn’t talk. He had been to a few different allergists and they told him it was “idiosyncratic” (meaning they didn’t know how to fix it) and told him to take Zyrtec indefinitely – until they went away.
“Could it be related to my diet?” he asked.
“No,” they said.
One guy sent him home with fungus cream that made the tiny red spots swell into ripe, red tomatoes all over his arms.
So he decided to try his own experiment and see if it worked.
The journey started with Dr. Joel Fuhrman’s book, “Eat to Live.” We bought a used Vitamix, those ridiculously expensive blenders, and we were off: kale smoothies in the morning, homemade almond butter with celery for snack, and black bean soup for dinner.
His hives went a way within a few weeks. Apparently the white flour and and processed foods were causing the inflammation all over his body. My inflammation is in my brain, a rather complex organ, so my result took much longer – like nine months. But I’m finally starting to feel the real benefit of our diet changes.
Here is a list of ten foods I eat every day now in order to feel good, the nutrients my body needs to fight off inflammation in my brain, which leads to depression.