As I get a more aging population, I'm beginning to question the standard diet that many of follow, romaine, dandelion greens, carrot, apple, parsley, etc.
Jackie said she's been following Becky's diet and hasn't had any related health issues.
I'm thinking that maybe this should be a more promoted diet. And if so, I'd like to summarize it with more an easier plan for shopping and feeding. I know I could never actually plan for what veggies to feed at what times on what days.
I like the idea of an A, B & C list. A is virtually daily. B is rotated in or added frequently. C is occasionally.
Avoiding corn products and going very light on the fruits is a good idea.
- Sewing for a Cause
Since produce isn't always the best from week to week we do alot of food rotating here for variety but not so much daily as Becky's.
Plus I give less per veggie then the sample listed but add more variety of veggies, so equals out.
None of the other pigs have shown problems other then gas to certian foods. Nobody is over 2 yrs old either.
- GL is Just Peachy
"Every day, feed equal numbers of portions from columns A (higher ratio) and B (lower ratio). Feed as much from column C (balanced ratio) as you like."
And then it would be something like this:
75g dandelion leaves
75g red bell pepper
75g green bell pepper
1 baby carrot
Daily, I have a salad "base" of endive, escarole and loose leaf lettuce. Sometimes, I can't get endive or escarole, so I up the loose leaf lettuce.
Then I add parsley (usually every other day), one veggie and one fruit. On the non-parsley days, I add fruit or veggies with lots of vitamin C -- red peppers, kiwi. On parsley days, I add whatever fruit and veggie around. If too much calcium isn't a worry, then add parsley, kale, etc. daily.
This really is a simple approach. It's the base that will keep you within the right ratio. Play with the rest of the salad depending on individual tastes, freshness and what's available.
In the evening, it's the same base, but I add chard, cilantro and dill. No fruit or other veggies.
BASE: endive, escarole and loose leaf comprising approximately 3/4 of the fresh foods.
A: parsley (or Kale) + one veggie + one fruit
* (fill in the blank)
* seasonal fruit
B: red peppers + one fruit from list A
C: kiwi + one veggie from list A
Base from above + dill + one of the following greens
chard, dandelion greens, cilantro
The idea is to make sure every day includes a food high in Vit. C. Limit and vary the fruit and veggies.