The Corrective Diet

• Quickly drink 32 ounces of warm water. You can split in two with an interval of 5 minutes.
• 20 minutes later → drink the juice of 1 or 2 lemon(s) (preferably yellow) diluted with an equal amount of warm water. The number of lemons depends on the individual’s health condition. Optional: you can replace water with the Magnesium below.
• Dilute 2 Tablespoons of Magnesium Chloride (pharmaceutical grade) into 1 liter of water. From there, take 1/3 cup, mix that with 1/3 cup of water, and drink.
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  ​Note: The 2 glasses of water should make up for ¼ of your daily requirement of water but no more than 1 quart total.

20 minutes after hydrating yourself, you may eat your FIRST MEAL of the day which should be composed of RAW vegetables. No beverages should be ingested with your meal.

The vegetable salad consists of 3 parts:

1. Vegetables,
2. Carbohydrates, and
3. Sprouts

Important: eat all ingredients RAW!

1. VEGETABLE PART (for phytonutrients)
   All green vegetables. The darker the green the more Chlorophyll they contain. Choose from:

• Romaine and other lettuce (no Iceberg lettuce), escarole, spinach (not every day), broccoli, celery, cucumber, zucchini (green or yellow), bell-pepper (green, red or yellow), tomato, kale, Swiss chard (red or green), red cabbage, cauliflower, snow peas, onions, radish, cilantro, parsley and/or other herbs, watercress, dandelion and others.

Don’t use more than 2 to 3 different items from the above list per meal. You may vary from day to day.

2. CARBOHYDRATES (for energy)

• Sweet potato (pink, shredded) or carrots (shredded) or red beets (shredded). Add 1/3rd or 1/4th avocado according to occupation and physical condition.

2. SPROUTS (for enzymes and energy)

• Organic Legumes: Lentils or Mung beans or Adzuki beans or chickpeas or green peas or soybean. Use only one legume per meal.
• Grains: Spelt, quinoa, wheat, or millet. The grains are lower in proteins and higher in calories.
• Nuts and seeds: 4 activated almonds, 2 tablespoon(s) of hulled sunflower seeds, 1 ground tablespoon(s) of hulled sesame, 1 well-heaped tablespoon(s) of ground flax seeds (ground seeds fresh in blender each week and keep refrigerated).
• Also good for sprouting: Red Clover, alfalfa, broccoli, and radish.

For DRESSING, blend: lemon juice (1 or 2), crushed garlic (1/3 clove) – can also use garlic powder, a pinch of Real Salt or Himalayan Salt, 2 tablespoons sunflower, 1/5 fresh onion – can also use onion powder, 1/3 red pepper, and very little water to make it less creamy but not too watery. This seasoning makes the salad much more palatable!

Hydration: wait 1 1/2 to 2 hours after the time you had your breakfast before you begin drinking water again. Drink 8 ounces every 30 minutes and alternate with green leafy juices (not smoothies). Your last drink should end 30 minutes before having lunch.

Lunch is a cooked meal consisting of 2 parts:

3. Base
4. Vegetable.
5. The Base → Tuber or Grain
   ​​​- Tuber → use potatoes (baked is best, when boiled use little water, when potatoes are done there should be no more water in the pot) or malanga or tiquisque or ñame or any other, except manioc. Note: If you need to lose weight eat potatoes often!

• Grain → use millet, quinoa, amaranth, spelt or buckwheat. Note: If concerned about not loosing weight use more grains than tubers.

3. A Vegetable → use any lightly steamed vegetable prepared with as little water as possible. Select a different vegetable from day to day. Don’t repeat a vegetable until you have gone through the entire selection offered in your supermarket.

Hydration: wait 1 1/2 to 2 hours after the time you had your lunch before you begin drinking water again. Drink 8 ounces every 30 minutes and alternate with green leafy juices (not smoothies). Your last drink should by 6PM or if you intend to have dinner, 30 minutes before your meal.

For optimal results, skip dinner.

Exceptions include those whose work is physically demanding such as construction work. Fresh fruits ONLY! (for example 5:00 PM or 4-5 hours after lunch).

• Use any kind of fruit except oranges, pears, plums, blue-berries and mangos.
• Eat with moderation, and no more than 3 different kinds of fruit.
• Vary kinds of fruit from day to day.