What is replacement therapy?

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Replacement therapy is a brain training mechanism used to replace good habits with bad. In this case, you will be switching up bad foods with things better for you, to start. On a self-love internal healing journey, we take baby steps so we do not shock the body and we can stay consistent on our journey to optimal health.

Cancer cells are already in our body and they help us until they become confused cells so using replacement therapy will help them stay at bay and not multiply! Let’s normalize eating to live…

In the beginning stages of weight loss be mindful of the time it took to get where you are. All the damage that’s been done internally. Be kind to yourself & find grace it’s not an overnight fix!

Agar-Agar

Also known as Kanten, is a sea vegetable that grows in Japan. One tsp can be sprinkled over prunes for regular bowel movements.

Applesauce

Make your own by coring and cutting up apples leaving the skin on and pureeing them in a food processor. Add some cinnamon for flavor and a little honey to sweeten. Add lemon juice to help it stay fresh longer. 

Arrowroot Powder

Arrowroot is a starchy tropical herb, the rhizomes or underground stems are used to make a powder. Used to thicken soups, gravies, fruit deserts, and fruit pies. Can be substituted for cornstarch. This product thickens prior to heating so be careful not to use too much or heat it too long. 

Baking Powder

Used for pancakes, muffins, cookies, and other baked goods to rise. Made from starch and acid, baking powder reacts with liquid immediately. The best to use is tartrate baking powder composed of tartaric acid and cream of tarter (a combination of yeast and grape compounds derived from the sediment deposited in wine casks as a result of fermentation. 

Phosphate baking powder, another type of baking powder is made of calcium and sodium phosphates. This kind poses a health risk due to its high sodium content. 

Double-acting baking powder contains sodium aluminum sulfate. Aluminum collects in the brain stem and has been associated with Alzheimer’s Disease. Read your labels carefully!

Baking Soda

Not healthy for consumption due to its high sodium content however it’s excellent for non-toxic cleaning.  As a substitute use a low-sodium aluminum-free baking powder such as Rumford’s.

Barley Malt

Sweeteners that are great for people with diabetes or who are working on calorie intake. Only takes a little bit with no bitter aftertaste.

Blackstrap Molasses

Very high in minerals and iron. The iron is easily assimilated and is good in infant formula. Blackstrap molasses and barley malt are the two best sweeteners. 

Blue Corn

Has a high protein content, a unique color, and an unusual flavor. Generally, it’s ground into a mill and put into chips, muffins, pancakes, tortillas, and other baked goods.

Brewer’s Yeast

A one-celled plant and very high in powered foods. Makes an excellent addition to the diet. Extremely high in B vitamins and can be added to cereals, drinks, juices, and shakes. Some people will put the powder form on their popcorn because it has a cheese flavor to it. Consists of 50% protein, is very high in B12, and contains the trace minerals selenium and chromium which are lacking in processed foods. 

Rich in nucleic acids, including RNA, which is a necessary building block for the body. Brewer yeast comes in several forms (powder, flakes, and tablet). The flaked yeast dissolves instantly and is good in casseroles, baked bean dishes, nut butter, spreads, vegetable soups, and other dishes. 

Do not confuse brewer yeast with baker’s yeast, never consume baker’s yeast. People who suffer from yeast infections, gout a form of arthritis, should avoid brewer yeast and fermented foods. If you’re just starting with taking brewers yeast you may experience bloating and flatulence as it’s doing its job.  

Carob

Carob is a fruit from the Mediterranean evergreen tree. It’s also known as honey locust or St. John’s bread. High in calcium, B vitamins, magnesium, and pectin. Can be used in place of chocolate in all recipes. Low in fat, so it does not need preservatives such as BHA or BHT which are added to chocolate as fat preservatives. It has little sodium and no oxalic acid and contains 8 percent protein. It comes in a variety of forms such as powder, chips, drops, liquid, and candy. 

Cayenne Pepper

Great for circulation, the heart, respiratory system, lungs, and colon. Makes a great substitute for black pepper. Use sparingly it’s very hot. 

Cereal

Replace boxed cereal with granola or whole flaked or cracked grain, either cooked or raw. This will give you more vitamins, minerals, and fiber while eliminating excess sugar, salt, and food additives you find in processed foods. Soak whole grains overnight then in the morning cook them lightly in the same water with a little honey, seasonings, and herbs.

The nutrients are lost if you boil grains in this manner. Place the grain in a thermal bottle or jar, cover it with the appropriate amount of boiling water, tighten the lid, and allow it to sit overnight. In the morning the cereal should be ready to consume. 

Coffee and Tea

If at all possible avoid coffee and Chinese teas except green tea as well as other caffeinated teas. Replace these with herbal tea, including kukicha tea, and cereal beverages. If you must drink coffee substitute it with organically grown coffee. Coffee is heavily sprayed with pesticides. 

Cookware

Do not use aluminum or coated nonstick cookware. Use stainless steel, iron, glass, or ceramic cookware. 

Dried Fruit

Purchase organically grown, un-sulfurated with no added preservatives

Flour

In place of refined white flour, substitute whole wheat flour, rye, flour, corn flour, oat flour, rice flour, or whole wheat pastry flour. In the milling process, white flour loses most of the nutrients.

Fructose

Derived from fruit and honey, fructose is a form of sugar that is a better choice than processed sugar. It’s more expensive than sugar but you only need ½ the amount of sugar to sweeten foods. Does not require digestion like white sugar, and is absorbed directly into the bloodstream. Dissolves better in cold beverages and is great for pies but doesn’t work with bread and cookies (too dry). Not an ideal choice for diabetics either as it still raises blood sugar but needs less insulin.

Ginger

Ginger has been found to inhibit the production of immune system compounds called cytokines. Cytokines are neurochemicals that function as a kind of molecular memory that conditions the nervous system to produce pain & tension. Since ginger inhibits the production of cytokines, it reduces pain and swelling. Also reduces inflammation, stimulates blood circulation, and eases indigestion and nausea. 

Extremely potent snail and slug repellant or as a barrier for ants from crossing so spread around your plants.

Coconut milk powder

Best to use in recipes it’s nonfat costs less, does not spoil, and has a natural sweetness

Kuzu

Kuzu is a root starch that makes an excellent thickener for soups and sauces. Similar to arrowroot or cornstarch, it must be dissolved in cold liquid and the mixture stirred while it heats, thickening as it reaches the boiling point. It has an alkalizing effect on the body. One tablespoon of kudzu will thicken 1 cup of liquid to the consistency of Chinese vegetable soup. It can be used in two ways salty and runny like a thick broth or with juices such as papaya and apple. It can make apple juice kudzu thick like a pudding. 

Kukicha tea

Kukicha tea also known as twig tea is made from the pruning of naturally grown tea bushes. It’s an excellent substitute for ordinary black tea. It is a soothing beverage known for its distinctive nutty taste. Kukicha tea aids digestion and has been sipped with meals for centuries.

Lecithin

Lecithin is a beneficial addition to the daily diet, especially for older adults and anyone with a weight problem. It is high in choline and inositol, which help brain function, and is a natural emulsifier. It aids in keeping cholesterol levels down and protects the cardiovascular system. It’s available in three forms granules, capsules, and liquids.

The liquid form is much more versatile and only a small amount is needed. Add it to baked goods in place of part of the oil called for in a recipe. Use it to make saturated fat-free gravies, fudge, icings, and any recipe where you want a smooth finished product.

As an emulsifier, it aids in the mixing of oils and liquids, as in gravies and dressings. It keeps the ingredients from separating so that the oil does not rise to the top. Liquid lecithin is an oil that should be refrigerated after the container is opened.

Also, the liquid can be used to oil baking pans. The granules are mildly flavored and can even be eaten without preparation. Sprinkle them over foods such as cereal and casseroles, or mix them in soups, juices, pancake batter, or baking dough. Lecithin capsules are convenient to use while traveling. 

Millet

Millet is a grain that is the king of cereals. Extremely high in protein, millet is very easy to prepare. I suggest incorporating millet into your diet twice a week. Millet is a great dietary asset for people with sugar problems. Add cut-up dried fruit to the millet and cook it as cereal. Unlike fresh fruits which must be digested quickly and should not be held up in the stomach with other foods, dried fruit can be consumed with cereal. 

MISO

Miso is a paste made from soybeans that have been aged in wooden barrels for three years. It contains living enzymes that aid in digestion. There are different types of miso: Kome, Genmai, Hacho, Mugi, and a light, sweet type used in desserts. Mugi, made from soy and barley is the most popular miso for seasoning. Hacho is stronger and is made with soybeans without barley. Kome is the mildest in flavor, made with the brown rice used in place of barley. Genmai is made from brown rice and soybeans.

Pasta

Avoid white pasta whether spaghetti, macaroni, shells, noodles, or any other shape. White pasta is made with refined flour. Instead, use whole-grain pasta. To avoid having whole grain pasta become pasty, allow at least 5 quarts of rapidly boiling water per pound of pasta, and run the cooked pasta under hot not cold water, drain then serve.

Peanut Butter

Instead of commercial peanut butter products, eat fresh ground nut butter or a hydrogenated peanut butler like the ones available at health food stores. The same suggestion for apples, cashews, sesame, and almond butter.

Rice

There are many different types of rice available. The best is brown rice. Try substituting brown rice for potatoes with meals. It is by far one of the most nutritious foods that can be found. It’s very high in B-complex vitamins.

There are three types of brown rice: short grain which is higher in nutrition content and lower in calories, long-grain type which clumps together more than the long grain variety. Another type is sweet rice which is slightly softer, sweeter, and stickier than other varieties. Never eat processed white rice or sweet rice, use basmati rice instead.

Rice Malt Syrup

Rice malt syrup is a good sweetener that can be used in place of sugar. It’s available in health food stores. 

Sea Salt

Adding salt to food is not recommended but sea salt contains an abundance of minerals the body needs. It’s produced by evaporated seawater. 

Snacks

Instead of snaking on chips, try raw nuts or sesame seeds, sunflower seeds, and or pumpkin seeds. When purchasing make sure they are refrigerated or kept in a nitrogen packet otherwise the oils will become rancid. Consuming rancid oils puts stress on the liver and depletes the body of many vital nutrients while putting additional stress on the liver.

Soft drinks

Instead of drinking toxic commercial carbonated soft drinks, drink fruit juices, mineral water, or iced herbs sweetened with fructose or honey. 

Sugar

Processed cane sugar, corn syrup, dextrose, glucose, and sucrose are all items that should be eliminated from your diet, whether on their own or as an ingredient in food products or recipes. You can get the real thing in your fresh-pressed juices. This type feeds the brain and acts very differently internally! The sugar in fruits the body recognizes but processed sugar is a drug to the brain.

In recipes, you can replace white sugar with uncooked, unfiltered raw honey, using ½c. You can also substitute with maple syrup, unsulfure molasses, fruit juices, purees, and juice concentrates. Undiluted apple juice concentrate is good in a lot of recipes where sweetener is called for such as cobblers, and pies. Other acceptable substitutes are barley malt syrup, rice malt syrup, and to a lesser extent, fructose. 

Tahini

Tahini is a fine paste made by grinding sesame seeds, with all the nutrients intact. It is rich in vitamins, minerals, protein, and essential fatty acids. Tahini is also very high in calcium. It is a wonderful addition to sauces and salad dressings.

It makes an excellent substitute for butter; you can spread it on crackers or whole-grain bread, then top it with sesame seeds and jam. You can blend it with cooked chickpeas, add lemon juice, a crushed clove of garlic, and olive oil for a highly nutritious dip or spread. It can be found at health food stores and natural food markets. 

Tamari sauce

Tamari also called shoyu is the true form of soy sauce. Derived from soybeans, it is an excellent source of protein. You can purchase tamari sauce at health food stores and many supermarkets. Choose a product made without added monosodium glutamate (MSG). When browning onions and mushrooms try using tamari instead of oil or butter.

Add it to dishes like soups, casseroles, nutburgers, and stir-fried veggies. Always add at the end of the cooking process to protect valuable enzymes and nutrients. It has a natural salty flavor so don’t add extra. 

Tempeh

Tempeh is a staple food in Indonesia. It is produced by fermenting presoaked and cooked soybeans and sometimes grains with a culture called rhizopus. High in protein, tempeh can be used as a healthier alternative to meat. Tempeh is a good sauteed in a little oil or tamari sauce. It is often mixed in with vegetable dishes, grains, and casseroles. If gray or dark spots appear on the tempeh, it is not a sign of spoilage. Just trim it off and use the rest. 

Tofu

Tofu is derived from soybeans and is known as bean curd. It is white, cheeselike in texture, and very high in protein as well as B vitamins. Tofu has a bland taste but takes on the flavor of any food that it is combined with. It’s excellent if you slice it, pat it dry, & dip it in tamari sauce, soak it for a few minutes, then dip it in sesame seeds and saute. It is a good meat substitute with any meal and readily takes the place of ground beef or hamburger. It can also be used as a substitute for dairy products such as cream cheese. 

Umeboshi plum

Umeboshi, also known as salt plums, come originally from Japan. The plums are pickled in salt for about two months, sometimes with chico leaves, which give them a bright color. Then they are aged for several years. Umeboshi have a salty-sour sweet taste and are good in salad dressings, spreads, and dips.

They can also be cooked with grains, beans, and vegetable dishes. Eating umeboshi helps to reduce excess acidity or alkalinity in the body. Make sure that you purchase the ones with the only ingredients being plums, water, salt, and perhaps, chico leaves.

Vinegar

Avoid purchasing white vinegar instead get pure apple cider vinegar, rice vinegar, or balsamic vinegar

Wheat & Corn Germ

Both can be a healthier substitute than using bread crumbs in recipes. Wheat germ can also be sprinkled on foods such as cereal to give an added nutritional boost. When purchasing wheat germ make sure the product is fresh and vacuum packed.

If not it should be refrigerated and have either a packing or use-by date on the label. Wheat germ turns rancid rapidly. To avoid this use wheat germ that has been toasted and vacuum packed. 

Corn germ is very high in nutrients, sometimes even higher than wheat germ. Use in recipes such as cornbread or as a breading for chicken and fish. 

Yeast

Yeast is a general term for microscopic fungi that feed on sugar and starches in the batter of baked goods. This produces carbon dioxide gas that causes the batter or dough to rise. Active dry yeast, rapid yeast, and compressed yeast cakes are all made of similar strains of yeast.

When purchasing make sure it does not contain preservatives like butylated hydroxyanisole (BHA). BHA has been found to cause cancer cells in the body. Do not confuse baker yeast with brewer yeast they are two very different products.

Yogurt

Generally made from cow’s milk but can also be made from soymilk. It has a custard-like consistency with a slightly sour taste. It helps reduce bloating and gas. High in vitamin B it replenishes friendly bacteria in the intestinal tract vital to good health. When purchasing yogurt that the body recognizes as nutritious should not be loaded with sugar, or dairy & should be preservative-free. 

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Are you ready to start a self-love internal healing journey? My name is Shamara Daniels and I am a natural health consultant who specializes in women’s health.

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