AIP: Phase 1 - Elimination


I'm quite sure that just like me, those who have embarked on The Paleo Autoimmune Protocol before me have also focussed solely on the "No" foods.


It's like any change to our "diet" isn't it - we always focus automatically on what's not allowed.


Why do we torture ourselves like this?  


So as you may have read in my last post (here), or to bring you up to speed, I've made the big decision to set sail and embark on a new wellness journey.  One I am absolutely crapping myself about, if I'm being honest.  It's called The Paleo Autoimmune Protocol (AIP), and basically, it is a short-term elimination diet that allows your body and immune system time to heal by:

  • Removing all inflammatory causing foods;
  • Increasing nutrient-dense foods; and then
  • Re-introducing the removed foods slowly and controlled - listening and feeling to what works best and what doesn't.


However, even knowing that the "no" foods listed below are scientifically known to cause immune reactions, inflammation and hormonal imbalances, I'm finding it really difficult to give them up.  I'm going through the "why me" and "I can't do this" cry baby process at the moment, but the bottom line is, I've chosen to give this a whirl.  No one is forcing me to do it, and really, what have a got to loose, especially after feeling like crap for so long.  


All I can say is thank God I have already spent a lot of time saying good bye and grieving most of the foods listed below, so even though I'm finding it tough to let go of the last few things, especially as they're some of my favourites (like nut milks, ghee and eggs), I'm not starting from scratch.  Phew.


I also need to focus on the fact that this is for such a small portion in my whole life.  Not a life sentence.  The elimination phase (phase 1), which I'm about to embark on, is for a minimum of 30 days and up to as long as it takes for your body to heal (a few months to a year), depending on your current level of health.


Ok.  Here goes.  I'm taking a deep breath  . . .