Five small meals a day. Most food must be cooked and puréed to liquid or mush. (I don't have any back teeth and attempts to fit dentures keep failing.)

What I Don't Eat

These foods either give me "liver attacks" or exacerbate my chronic pain, or encourage the Candida I have difficulty controlling:

• chemical additives or preservatives; corn starch
• all forms of sugar, honey or sweeteners of any kind — even fruit juices
• mushrooms, yeasts & molds and their products: cheese, bread, wine & beer, vinegar
• any mold on an otherwise acceptable food:
  • any squash, or fruit which has any mold on it must be discarded
  • root vegetables must be peeled and all spots completely removed
• apples, pears & quinces
• all fish and shellfish
• turkey, pork, boar, buffalo, beef, veal, dairy products (except occasional butter)
• all legumes
• all nuts and seeds
• most aromatic foods: onions, garlic etc; cinnamon, fennel, dill, caraway, parsley, cilantro, bay, sage, rosemary, thyme; citrus fruits, extracts & peel; mustard & turnips
• all grains, plus buckwheat, amaranth seed, and quinoa. ( I tolerate amaranth greens.)
• animal fat other than occasional organic butter
• cranberries and blueberries
• raw foods that are not organic
• dandelion and mustard greens
• peppers, tomatoes, potatoes, eggplant; cayenne, black pepper, chili powder
• salt

So What Do I Eat?

Every meal has...

• 2 oz of: chicken or rabbit. (occasionally substituting duck or whole chicken for half of the white chicken).
• 6-8 oz. zucchini & summer squash
• 4 oz celery if my digestion is good (for its anti-inflammatory effect)
• unchlorinated, unflavored water to make the mix soupy

Every meal may have...

• 1 oz lettuce or other composite-family salad greens — especially endive — in addition to other veggies, if I can balance its tendency to constipate me. (Occasionally raw, always pureed.)
• 1 oz. of any high-carbohydrate food substituted for 2 oz. of the zucchini or summer squash:
  • veggies: carrots, beets, winter squash
  • fruit:
    • organic strawberries (may be raw)
    • organic bananas (may be raw)
    • organic cooked pineapple
    • cooked cherries

First three meals of the day may each have (if I'm tolerating any sulfur)

• 1 oz lamb substituted for chicken
• 1 oz cabbage, brussels sprouts, broccoflower or cauliflower, kale or collard greens substituted for zucchini/summer squash. (I crave kale.)
• occasionally substituted for 1 oz. non-sulfur high-carb food
  • turnips
  • sweet potatoes / American "yams"
• 1-2 oz Swiss chard in addition to other veggies

Once a day, if my digestion is good, I can tolerate

• 1 oz radicchio (before 3 pm, because of sulfur) in addition to other veggies
• One small or medium-size artichoke, substituted for equivalent amount of other veggies.
• 1/4 tsp ginger in meal 1 for anti-inflammation and peristalsis
• 1/16 tsp cardamon or coriander
• a very small pinch marjoram or oregano

Controlling carbohydrates: I've found that I feel much better on a diet that's borderline ketogenic. Also I need to protein before any carbohydrate. I'm not sure whether my problem is a reaction to the insulin from the carbs, or proliferation of Candida. If I don't follow these tactics, I get at least the beginning of a liver attack.