Step 1 of the Colon Cleanse Diet Planis focusing on reducing acute/chronic inflammation.  Common food allergens are removed from the diet and special nutritional supplements are used to modify the inflammatory pathways.

This step lasts 7 or more days and is immediately followed by the detoxification period.  It is very important to follow the principles of the diet as closely as possible.

This diet is NOT designed to be a weight-loss program.  Calories are not the concern.  Portions can be adjusted so you never have to feel hungry.  Whenever possible, select organically grown fruits and vegetables to avoid exposure to toxins.  All produce should be washed well to remove chemicals.


Remember that the foods which may cause sensitivity reactions are very often the foods you eat most frequently.  Therefore, where food choices are offered during the program, try to select from these foods, and don’t eat the same foods day after day.

Foods to Avoid:

All gluten-containing foods including wheat, rye, oats and barley, which are commonly found in breads, pasta and other products from refined flour.  The most common allergies are caused by this group of foods.  By avoiding these foods for a few weeks, your system gets a chance to relax and clear itself out.  You may not even know that you have an allergy to these foods because the symptoms may be subtle.

Alcohol, caffeine (coffee, black teas and sodas) and soy milk, soda and fruit drinks that are high in refined sugars.  Both alcohol and caffeine are hard on the liver.  So give your liver a vacation.

Pork, cold cuts, bacon, hot dogs, canned meat, sausage and shellfish.  Meats, unless organic, are typically high in nasty ingredients such as estrogens, antibiotics and others typical of processed foods.

Tomato sauce (whole fresh tomatoes are OK).  Tomato sauce may contain common allergens that can contribute to pain and inflammation.

All dairy (milk, cheese, butter, yogurt, etc).  Dairy products are most likely to cause allergies and can increase pain.  Stay away from creamy salad dressings (ranch, creamy garlic, etc.) as they contain dairy.  Exception:  Whey Protein Isolate.  Substitute with Rice Protein Concentrate if necessary.

Foods high in fats and oil, including peanuts, refined oils, margarine and shortening.  The diet was designed to lessen the burden placed on your system by eliminating many foods, including those high in fats and refined and processed oils.

All refined sugar products (candy bars and other junk food).  Refined sugar slows the process of detoxification and weakens the immune system.

– Any other foods that you know you are allergic to.

colon cleanse diet plan3

Foods you may eat:

Cereals: Hot:  cream of rice, oatmeal, oat bran, cream of Rye, Rice and Shine

Dry:  puffed rice, puffed millet, Oatio’s (wheat-free), Good Shepherd (wheat-free), Crispy Brown Rice Cereal.

Diluted apple juice with apple slices go well on cereal.  You may use almond nut milk or soy milk that has no corn oil added (such as some Eden soy products; please read ingredients carefully.

Grains: Cooked whole grains including oats, amaranth, quinoa, millet, barley, buckwheat groats (kasha), brown rice (not wild rice), 100% plain rice cakes, rice crackers, rye crackers, rye or spelt bead with no wheat, rice pasta (Pastariso), plain mochi (a rice product found in the freezer section or fresh at Uwajimaya), rice or millet bread (check labels for no wheat, egg, dairy, or sugar), quinoa (quick cooking grain, 15-20 minutes), amaranth, teff.  Most of these grains are available at health food stores.

Noodles: Soba 100% buckwheat, soy, rice macaroni, potato, spelt

Flours: Rice, millet, quinoa, amaranth, teff, bean flours

Legumes: Beans, soybeans

Fruit: Pears (peeled), unsweetened canned pears in water, golden delicious apples (peeled)

Protein: Lamb

You can have all beans and legumes, except broad beans (fava), peanuts, and tempeh.  You can have soybean products such as tofu and soymilk.  Include lentils, peas, chickpeas, navy beans, kidney beans, black beans, string beans, etc.  Dried beans should be soaked overnight.  Pour off the water and rinse before cooking.

Check labels of canned beans, dips and soups for sweeteners, sugars, lemon, spices, and additives.  There are some brands of cooked beans in glass jars without added sugars.  Do not eat canned beans with EDTA added.

Vegetables: All vegetables except corn.  Beans (French, string), Brussel sprouts, cabbage, celery, chives, leeks, parsley, mung bean sprouts, shallots, garlic.  A very small serving (1/4 cup) of carrot, turnip, parsnip, potato, sweet potato, beet, asparagus or pumpkin may be eaten occasionally – every other day.

Nuts & seeds: Raw without salt, sugar, or oil.  To prevent rancidity, nuts and seeds should be kept in an air-tight container in the refrigerator. You may also use nut butters from health food stores or from fresh ground nuts (almond butter, cashew butter, walnut butter, sesame butter, sesame tahini).  Nut butters go well on celery sticks or crackers.

Oils/fats: Sunflower, safflower, olive, or flaxseed oil.  Use only cold-pressed oils as they are safer for the heart and blood vessels.  Do not use corn oil or “vegetable oil” from an unspecified source, as this is usually corn oil.  Soy and sunflower or safflower margarine are OK form an allergy standpoint, but we do not consider margarine a desirable food, as there is evidence it may promote heart disease.  It is acceptable to use margarine during the elimination and testing period.

However, if you are not allergic to butter, we recommend it instead of margarine once you have completed the food testing.  Also suggested are vegetable and bean spreads or olive oil, instead of butter or margarine.

Sweeteners: Maple syrup (pure) in moderation – 1-3 tsp. per day, brown rice syrup

Beverages: Water (plain filtered, mineral, or sparkling).  Tap water contains fluoride, chlorine, and other potentially allergenic chemicals.  In some cases distilled or spring water in glass bottles is the only water allowed.  This would include water used for cooking.  If tap water is eliminated, it should be introduced as if it were a test food.  This will be determined on a case-by-case basis.

Other: soy milk and rice milk (plain or vanilla – check labels, no barley malt or corn syrup as sweetener), chamomile tea and other herb teas (except lemon or orange), pure fruit juices without sugar or additives (dilute 50-50 with water, especially pear nectar made from pears and water or canned without sugar), almond nut milk (Nut Quick), Cafix, Inka, and Roma may be used as coffee substitutes.

Thickeners: Rice, oat, millet, barley, soy kudzu, or amaranth flours; arrowroot, agar

Condiments: Salt (in moderation), fresh parsley, pepper, 100% herbal spices without preservatives, citrus, or sugar, chives, garlic, ginger, onions, Bragg liquid amino acids, wheat-free tamari sauce, vanilla (pure), natural catsup and mustard without sugar (from health food store), cream of tartar, baking powder (1/4 t. baking soda and 5/8 t. cream of tarter), unsweetened carob, vitamin C crystals in water as a substitute for lemon juice.

Misc.: Sugar-free spaghetti sauce, fruit jellies without sugar or citrus, home-made soups such as split pea, lentil, turkey/vegetable, etc.

Supplements to take: Intenzyme Forte, Bio-Allay, Beta-TCP, and Bromelain Plus CLA.  You can contact me for more information on these products.

Step 2 consists of a thorough detoxification program

Designed to enhance the body’s ability to eliminate toxins and harmful bacteria from the body.  This phase lasts between 10-20 days depending on the toxicity level, and is immediately followed by Step Three, which is designed to regenerate and rebuild.  The principles and foods are the same as in Step One with the addition of the following supplements:

Bio-Detox Packs (30 packets of mixed supplements to provide you with healing nutrients), NutriClear (serves as an intestinal healer and liver detoxifier), and Whey Protein Isolate (heals the gut and provides immune support).

Step 3 of the program

This focuses on rebuilding and repair and the duration is dependent on the needs and the overall well-being of each individual.  The diet remains the same and the following supplements are added:

Optimal EFA’s (a combination of fish, flax, and borage oil, used to benefit inflammation and promote optimal health), ProMulti-Plus (a high potency multi-vitamin/mineral), BioiDoph-7 Plus (a probiotic containing Lactobacillus and Bifidobacterium for GI repair and colonization, Chondrosamine Plus (a broad spectrum joint repair product), Bio-D-Mulsion Forte (an emulsified vitamin D), and KappArest (NF-kappaB inhibitor aimed at reducing inflammation.  Again, contact us with any questions or for more information on these particular products.

General guidelines and suggestions

– Start with a good breakfast and eat frequently throughout the day
– Consume at least 8-12 oz. glasses of water per day
– Symptoms of low blood sugar, i.e.,  fatigue, irritability, headaches, and too-rapid weight loss may appear during the elimination period
– To ensure adequate fiber, eat beans, permitted whole grains, whole fruits and vegetables, home-made vegetable soups, nuts, and seed
– Chew thoroughly to enhance digestion
– Use only those foods allowed.  READ LABELS!  “Flour” usually means wheat, “vegetable oil” may mean corn oil, and casein and whey are dairy products.
– Avoid any non-essential medication.  (Consult with your physician if uncertain).  ALL ASPIRIN CONTAINING DRUGS SHOULD BE AVOIDED.
– Withdrawal symptoms may occur during the first week on the diet.  Some or all of your symptoms may increase temporarily, but they usually subside within 10 days.  The following may help your feel better:  buffered vitamin C, bath with Epsom salts or baking soda, naps, and mild exercise such as walking.
– Fumes may become more bothersome and can cause symptoms.  The most common fumes are from petroleum products (gas, oil, and kerosene), paints, perfumes, and cleaning agents.  Try to limit your exposure to fumes during the diet.
– Once you’ve completed Step Three, you will add foods back in one at a time to determine which foods provoke and negative symptoms and you can gradually return to a normal diet.

Meal planning

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Breakfast Ideas

– Mochi with cashew butter, peeled pear or apple
– Rice toast with cashew butter, pear
– Rice cereal and soy milk
– Tofu shake with pear and maple syrup
– Rice pudding with soy milk and maple syrup

Lunch and Dinner Ideas

– Lamb, rice and green beans
– Lentil soup and rice crackers
– Cabbage soup and rice bread toast
– Beans and rice, lettuce salad
– Rice cakes with cashew butter, celery sticks
– Sautéed tofu with green beans and brussel sprouts
– Lamb, cabbage and rice soup
– Lettuce salad with cashews, celery, shallots and mung bean sprouts
– Rice pasta with parsley and green beans
– Bean soup and rice cakes
– Split pea soup and rice bread toast

Helpful hints

– Eat as much as you want.

– Add cold pressed oil to vegetables and rice for flavor and calories.

– Add buffered vitamin C crystals to food for a tangy flavor

– Read a good book (not a cookbook!)


Tofu Scramble

1 tbsp. safflower oil 1/2 cup chopped leeks
2 shallots
1/2 cup celery, chopped
1 clove garlic, minced
1 tbsp. chives, chopped finely
1/2 cup cabbage, chopped
1 pound regular tofu, drained and crumbled

Heat oil in a large, non-stick skillet over medium heat. Sauté leeks and shallots for about 5 minutes until leeks are soft. Add celery and cook 3 to 5 minutes longer. Add garlic, chives and cabbage and sauté for 5 minutes more. Transfer vegetables into a bowl and set aside. Return skillet to low heat and sauté tofu for 1 to 2 minutes. Add vegetables to tofu and scramble well. Cook just until vegetables are heated through.


3-4 cups cooked garbanzo beans
5 cloves minced garlic
1 cup parsley
2-3 tbsp. safflower oil 3-4 tbsp. water
1 tsp. cashew butter salt, to taste
garbanzo bean flour

Mix all ingredients in food processor except the flour. When smooth, add flour until a thick batter/thin dough consistency is reached. Fry in oil in skillet until browned/crisp on both sides. Top with tofu dressing.

Black Bean Garlic Stir Fry

4 cloves garlic, minced
chopped vegetables (cabbage, scallions, leeks, celery, green beans)
1 package tofu (previously frozen and defrosted adds interesting texture) chives and parsley, to taste
2 cups cooked black beans
4 cups cooked rice

Sauté garlic in a wok or large skillet. Add chopped vegetables and sauté until soft. Add tofu, chives and parsley and black beans and cook until heated thoroughly. Serve over rice.

Bean Dip

2 shallots
1/2 cup chopped leeks
2 cloves garlic, minced
16 oz cooked beans (Garbanzo, black, kidney or white) 1 tbsp. cashew butter
3 tbsp. chopped fresh parsley 1 tbsp. oil

In a small skillet, heat oil on medium heat. Add leeks, shallots and garlic. Sauté for 5-10 minutes or until leeks are soft. While vegetables cook, add remaining ingredients to a food processor. When vegetables are cooked, add to bean mixture in food processor. Process until all ingredients are well mixed and texture is creamy. Allow to cool before eating.

Pear Crisp

1 cup flour (rice, amaranth, millet)
2 tbsp. water
1/2 tsp. sea salt
2 tbsp. maple syrup or brown rice syrup
1/4 cup oil
2 tsp. vanilla
1/4 maple syrup
5 cups peeled and sliced pears
1/3 cup chopped cashews

Preheat oven to 350 degrees F.

Mix flour and salt in bowl. Add oil and sweetener, mix well. Stir in nuts and set aside. In a small bowl, combine water, syrup and vanilla; set aside. Slice fruit and place in a lightly oiled pie pan or an 8″ X 8″ baking dish. Pour liquid mixture over the fruit and toss gently. Spoon the flour-nut mixture evenly over the top of the fruit.

Cover and bake 45 minutes. Uncover and bake 15 minutes more to brown the topping.

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