During the first 2 weeks of a low reactive diet, omit/substitute ingredients that:
If you eat something from a tin, box or packet, check the ingredients first. Many packaged foods contain ingredients not suitable for a low reactive diet (eg. preservatives, sugar, vinegar, tomato paste etc).
When cooking a meal, make extra so that you can freeze it for later or have it the next day.
We recommend the use of organic products wherever possible... They taste better and organic growers practice more humane and sustainable methods.
We recommend the use of celtic sea salt or Himalayan salt as it is free from bleaching/anti-caking agents and contains additional beneficial minerals.
Adjusting to low reactive eating can be challenging. We're accustomed to relying on processed foods every day. When these 'foods' are withdrawn, it can leave you wondering "what can I eat?"
The most common difficulty is finding low reactive snacks/meals that taste good and don't take too long to prepare.
Eating this way does take a bit more time and effort. But we hope our recipe book below, as well as ourOrganic Food & Recipespage, will help make your adjustment easier and maximise flavour as well as your health.
When using these recipes, you'll need to keep in mind your own specific food sensitivities and practitioner instructions and omit/substitute ingredients accordingly.