Rotate or React. Shelly asked how often should we be retesting and how often should to rotate foods. Remember that rotating foods that work for your chemistry is the best way to keep losing weight, be at your healthiest and not build up food sensitivities which cause inflammation. Great questions, so here you go!
Wheat is best every other day and frankly so is every food once you get enough in your arsenal. So if you have kale, broccoli, sunflower seeds, chicken and pizza on Monday, don’t have them again until Wednesday.
Here’s the optimal rotation of proteins if you pass them:
chicken 3x a week- every other day
lamb – 3x a week- every other day
eggs- 3 x a week every other day
beans- 3x a week- do not have more than once daily
duck breast- 2-3x a week every other day
fish and seafood – 2 x a week 3 days apart
pork- 1-2 x a week
turkey-1-2x a week
steak- 1x a week
buffalo- high reactive
veal- VERY high reactive
Make sure to test once a year and for every 50 pounds lost. You don’t have to restart from The Cleanse, you can start at day 3 and have it as a regular day, so coffee and wine is fine!
What happens if you failed a food? Does that means you should never eat it again? Retesting depends on how much weight you gained. If you gained less than .5 lbs, then I would suggest retesting in 6-12 months. If you gain a pound or more, definitely wait a year to retest. And don’t give up! Remember, I lost eggs, they were my mortal enemy, and now they are back! Brayden couldn’t eat any wheat and he took a year break. Now he has wheat every other day!
One of the things that can mysteriously and frustratingly prevent us from losing weight is a systemic yeast problem. Most people think of yeast as being vaginal, but everyone has yeast. Yes, men too. You could have never had an apparent yeast infection in your life and still have yeast overgrowth.
We have a very delicate balance in our gut between friendly flora and yeast. Yeast colonies can rapidly multiply and overtake our friendly flora in response to diet, hormones, or environmental factors. People who eat a lot of sugar may be more prone to yeast overgrowth . But really ANYONE who eats reactive foods, foods that cause an inflammatory response, will kick up yeast. You may also note that in times of stress you are more prone to having a flare-up.
Taking antibiotics disturbs your intestinal flora; this is the reason people recommend eating yogurt when you take antibiotics (which really doesn’t help that much for systemic yeast – especially if you are reactive to yogurt!). Other factors that might contribute to yeast overgrowth are hormonal changes, birth control pills, steroids, and exposure to radiation such as radiation therapy.
Regardless of what causes it, a yeast overgrowth can create digestive disturbances like bloating, gas, and constipation, headache, sinus problems, brain fog, depression, and fatigue. Even worse yeast, left unchecked, can cause disorders like leaky gut and disrupt your immune system. Candida can also set off volatile emotional issues . You know all those symptoms usually associated with PMS, like feeling irrational, severe mood swings, and anger? Those can often be a result of systemic yeast, which can flare during times of hormonal shifts.
When yeast organisms take over your intestinal flora, they produce acidic toxins, which slow down weight loss and affect your immune system. If you are having a yeast flare-up while testing, it will affect your data. To make matters worse? The more yeast you have, the more foods you may be reactive to!
If you are doing The Plan to identify your inflammatory foods, I want you to have as accurate data as possible. It would be frustrating to put in all this effort on your 20 days and not have the payoff, so we want to determine if there’s an issue before we get started.
The best way to counteract a yeast overgrowth is through a course of high-quality probiotics and removing any foods that cause a reactive response (inflammation). Probiotics are living organisms that are similar to the beneficial bacteria in your stomach that help restore the correct balance in your system. You can use the brands recommended on The Plan website – www.LynGenet.com. I find most people respond to probiotic treatment within a few days. If you are are female and believe that yeast is systemic in your system, you may also want to try a vaginal suppository. I have found that many women do wonderfully with Yeast Gard which you can find in many drugstores or online. A 7 day protocol in conjunction with an oral probiotic is wonderful!
Please do avoid probiotics with the following:
- I find that probiotics which contain FOS ( Fructooligosaccharides) , is reactive to approximately 80% of the population I work with. FOS is used as an sweetener and it has a sugar level of somewhere between 30 and 50 percent of sugar syrups. Conventional research is quite mixed on FOS as it can increase the growth of unwanted bacteria in the GI tract. It could also serve as food for less desirable strains of bacteria. In addition, FOS feeds E. coli and many Clostridium species, which will disrupt your population of gut-friendly bacteria. There is also a concern that some kinds of yeast are able to use inulin/FOS for fuel, thereby leading to overactive yeast production in the body.
- Xylitol can cause nausea, gas, bloating and diarrhea and or constipation. Remember whenever you impair digestion you not only cause weight gain, but create an inflammatory response which can affect your immune system and serotonin production.
- Dairy, Soy and Gluten- If you have sensitivities/allergies, please make sure that your probiotics do not contain these ingredients.
Also what is confusing to some people is that it’s not the number of cells in your probiotic that are important, but the strains and how many they are. You can research which strains work best for what ails you. I find that it’s best to rotate your probiotics so you can restore gut function with as many beneficial strains as possible.
Your friend in health,
I received a wonderful email 3 years ago from Tony Lonero, since then we have become good friends. I am so proud, that at the age of 57, he is still qualifying, and EXCELLING, in bike races like the Paris-Brest-Paris, with his Multiple Sclerosis in full remission thanks to The Plan.
I wanted to know I saw you speak on Foxnews. I have had MS since 2001 as you know it is a battle.
What you said hit me and I bought your book. Since MS is a disease of our immune system, what you said about the right way to eat made sense to me. So I thought if I can find the foods that will not cause my immune system to act up, it may work. Well, I got your book in May and I started right away. I lost 12 kilos which is about 25lbs (I am an American but I live in Italy).
I feel great! So far my symptoms have been in remission. I usually have increased symptoms in the winter from November to March, why nobody knows, but this year I feel amazing. I found out that coffee, vinegar and gluten are killers for me. I am an Ex-Olympic athlete, I was in the Los Angles Olympics in 1984.
An Italian film company produced a documentary about my life called Ride to Finish. This is my site http://www.ridetofinish.com/ ”
“It has been a year now since I have read your book , the biggest element that I found that bothers me and still does is some gluten. I now make my own bread and pasta now which is a lot cheaper and better I must say!
I pretty much eat that was reactive for me before, except vinegar, that’s still a killer. My MS has been good, I haven’t had any episodes in over a year. I always had problems in the winter . Last year I had nothing which is good. Changing my eating habits changed my life.
This past year I rode 16,000km on my bike that is my tops and I have to say I feel 20 years younger if that is possible. I qualified for the Paris-Brest-Paris next year in 2015 for the fourth time , the ride is held every 4 years.
Lyn, a ride we do here every year racing across Italy and back 630km non stop, it took me 5 hours less than 3 years ago. Took me 28 hours instead of 32 hours! I know your book helped me with my MS and as an athlete.”
And finally just this week he sent me this-
“Lyn, get the message out “non mollare” don’t give up. Until 4 years ago it was my bike and “non mollare” that kept me walking. Thanks to The Plan, I feel 20 years younger and have found that by identifying my reactive foods, I know I can confront this disease and anything it throws at me.
And here is Tony’s gift to you- this video- Non Mollare- it shows him qualifying for the Los Angeles Olympics, how he found out he had MS, and how the spirit of “don’t give up” became his mantra.
Remember, your body ALWAYS wants to heal, reducing inflammation is key. Find the foods that work for YOUR chemistry and you will achieve your best weight and your best health!
Yours in health,
I recently read some interesting comment about blood tests for food allergies from a recent study published in the Journal of Allergy and Clinical Immunology. ” We don’t really understand all of the reasons why one person with IgE to a food will have serious reactions to the food, while another can eat it without problems. This is an area that needs more research,” says Corinne A. Keet, associate professor of pediatrics at the Johns Hopkins University School of Medicine. To top it all off, it turns out that some studies show that an IgG response to a food actually indicates tolerance.
To make matters more confusing with blood tests? There has been research into the efficacy of blood tests. A few researchers had the same patient take a blood test in the morning and again in the afternoon, and getting two very different results for their food sensitivities/allergies!
Too often people come to me saying their blood test says they can’t eat a food and when they test it on The Plan they are fine. The most effective way to determine what food works for your chemistry is The Plan. You will find that your food sensitivities will change as you age, and that foods that you had to avoid you can now eat. The good news is that as your chemistry changes, the basic protocol of The Plan does not. You will always be able to determine what does, and doesn’t work for you, using a very accurate and inexpensive methodology!
From a Planner: “I’ve paid tons of money for the ALCAT for my 18 year old daughter who has Ankylosing Spondylitis. (3 different times!) and she never got results by avoiding the foods it said she reacted too.
I told my daughter about your book and explained the commitment it would take from both of us to do it. I offered to do it along with her and we were buying vegetables I’d never heard of and using spices I’d never used before! It was an adjustment, but when you see the scale going down and your energy levels going up there’s no stopping you. On day 5 I asked her if her pain was any better and she smiled at me and said, “I’m about a 4 now”. That’s amazing because on a scale of 1 -10 she was an 8 most of the time. This includes nighttime. She couldn’t find relief sitting, standing, or lying down. I almost cried I was so happy for her.
One day we were in a rush to get to my son’s wrestling tournament, so we literally ran from the parking area. Suddenly my daughter shouted, “Mom, look at me, I’m running and it doesn’t hurt!” We both laughed so hard. It was AWESOME and a memory I will never forget. Thank you so much for giving that to me and my daughter.
To sum it up, the ALCAT was way off. The Plan was dead on. I’m so grateful we are able to cancel her appointment with an RA doctor. She feels so blessed to have learned the proper way to eat at such a young age. Lyn-Genet, you have our eternal thanks!”
Here are just a few of the immediate responses you may have to a reactive food. Of course if you keep eating these foods not knowing they are inflammatory you may find they you are at risk for the dangers of chronic low grade inflammation: obesity/weight gain, premature aging, weakened or overactive immune system, heart disease, type 2 diabetes, and cancer.
Why are blood tests, SO inaccurate? Because there are so many variable that can affect your testing! Here are just a few:
1. Seasonal allergies- when you have a heightened histamine state you will test allergic to many more foods than you would if you weren’t having allergies.
2. Times of hormonal fluctuations greatly influence what you test as being sensitive to or not. This is why we caution women especially to wait to test foods during ovulation and before their cycle starts, because foods may test as reactive and there can be many other factors involved such as yeast, stress, PMS etc.
3. Heightened levels of cortisol, your stress hormone, will make you test sensitive to more foods that you are. So if you have a fight with your spouse, or have a deadline at work, your blood work may be very inaccurate.
4. The “Rotate or React” principle, if you ate spinach 5 days in a row before your test, guess who is going to test as allergic to spinach (this is one I see quite often).
5. Various medications can have a significant affect on your blood work as can a recent illness.
The bottom line is, it is important to find the foods that work for you. You deserve to do it, and The Plan is a highly effective method of lowering inflammation, improving health and having a healthy weight. You can order The Plan on Amazon or BarnesandNoble.com. If you have any questions you can email Info@LynGenet.com
Yours in Health,
Just had a GREAT post from a Planner on Facebook who lost 33 pounds, but after all of those months, her cholesterol went up. Why is that? Remember heightened cholesterol is your body’s premier line of defense when it senses inflammation. So….wait…. how is it that you can have inflammation on The Plan?? So here’s what I told her, and hi Lisa, so good to hear you are still Planning!
“Your story reminds me of a wonderful Planner. She lost 50 pounds on TP and I told her to make sure to retest from day 3 in roughly 4-5 months. She ignored me of course (hey it’s a lot of work, lol), and a year later her cholesterol went up 60 points. She had never had high cholesterol!!! How could this happen?
She observed rule #1- following thyroid menu. Great. Now, she wasn’t perfect (hey, who is? but EIGHTY percent of the time she was AMAZING and totally Planning). So what gives?
I asked her,” Hey chica, did you retest your foods? Remember I said you had a good amount of weight to lose and that would change your chemistry and nutritional needs. So my dear, did you redo days 3-20?. She said, ” No, bcs I wasn’t gaining weight!”
You see, she was at her lowest weight in her adult life, so she figured everything was ok, and ignored what I always say, ‘Rotate or React” and “Retest your friendlies” so I MADE her, lol, restart from day 3. Sure enough 3 foods she was SURE were her friendliest foods were causing inflammation. She lost ANOTHER 8 pounds (getting to early high school weight), cholesterol dropped COMPLETELY back to normal, and she learned a darn good message!
Your chemistry is always in flux, and your body always tells you (God bless this wonderful machine ), what you need. When something doesn’t work, it slows repair (affecting health) and causes weight gain. It makes you sick. It prematurely ages you. Your body talks to you EVERY SINGLE DAY, saying, “I love you, please don’t eat this. It’s bad for us.” The Plan will give you the tools to ALWAYS know why something isn’t working.
p.s. you need to retest every 50 pounds and twice in the first year of Planning. After that? I generally see nutritional needs change every 2-4 years, but periods of stress, hormonal changes etc can speed this up. My friendly foods? A few of my “besties” seem to change ever 2 years, but that’s ok. Because I get new foods! I CANNOT BELIEVE sashimi is back in. I just tested LAST night and I felt GREAT and my body LOVED it!! I’m at my optimal summer weight and I’m killing it in sports. I’m so excited!!! That means we can order in once a week for the WHOLE fam? DANG, have never had that luxury…
Yours in health,
In my book, The Plan, I discussed the studies which indicated that up to 90% of all fish oils on the shelves were in some state of rancidity. It’s well known that rancid oils produce free radicals which causes inflammation. Chronic low grade inflammation is the cause of premature weight gain, disease and weight gain. I also discuss in The Plan Cookbook, about the fragility of omega 3 and how when it’s exposed to high heat, it too will cause inflammation.
This is why cooked salmon can be 85% reactive, where salmon sashimi is roughly 10% reactive. New research shows how devastating the effects of ingesting rancid fish oil may be.
“Nearly 30 percent of newborn pups born to pregnant rats fed highly oxidized fish oil died within two days after birth a new study by researchers at the Liggins Institute at the University of Auckland in New Zealand finds. Mothers given this fish oil also had a higher incidence of insulin resistance at weaning compared with those given unoxidized supplements or water. The research is published in the American Journal of Physiology — Regulatory, Integrative and Comparative Physiology.
According to a summary of the research, “Omega-3 fatty acids are known to be chemically fragile or ‘unstable,’ and can easily break down when exposed to natural conditions such as light, heat and oxygen.” In a previous study, the research team found 83 percent of fish oil supplements sold in New Zealand to be oxidized beyond internationally recommended levels. This is in line with other studies that have found highly oxidated fish oil supplements in North America, South Africa and Europe.
“Once we discovered so many supplements were oxidized, we decided to focus on the health effects of oxidized fish oil during and after pregnancy,” research fellow Dr. Ben Albert, from the Liggins Institute at the University of Auckland said in the release. “We were surprised by the death rate,” said study lead Professor Wayne Cutfield, also from the Liggins Institute. “We’d expected some negative health effects on the rat offspring, but we didn’t expect them to die.”
Science Daily- July 22,2016
Your friend in health,
Traditional diets – the diets that you’re used to, like no-carb, unlimited protein, low fat, or calorie counting– don’t work because there is no universal one size fits all solution when it comes to weight loss. These diets really hold the belief that they are promoting healthy foods. That’s a major problem because there’s no such thing as universally “healthy” foods especially over the age of 35.
When you eat a food that doesn’t work for your body it triggers an inflammatory response. This response affects your weight, your health and hastens the aging process. The Plan works by taking those foods out of the equation. When you’re no longer eating those foods, you lower chronic low-grade inflammation, and everything falls into place. Your weight, your health and your mood all balance like you always knew it could.
Ironically, some of the most reactive foods are considered to be some of the top diet foods. They include:
- Greek yogurt
- Black beans
I know you’re probably having a tough time believing that foods like oatmeal and salmon can make anyone fat. But here’s the reality. Each person is chemically unique. Certain foods may work for a large population but when combined with your individual chemistry, they can be toxic. This does not mean these foods I just listed are bad for you — there is no good, there is no bad. Instead, certain foods work with – your body’s chemistry and others don’t.
The beauty of the recipes that you’ll find listed here is that they are UNIVERSALLY low inflammatory AND normalize thyroid function. Why is that so important? Well, it just so happens that when your thyroid is functional your metabolism is at PEAK strength. So can those buffalo chicken nuggets, lamb burgers, and crabcake sliders make you LOSE weight? Yes, and most importantly, it will lower inflammation meaning a healthier happier you!
Easy Summer Dinners and Fun Side Dishes
Who said food couldn’t be healthy, fun AND easy to make? That’s a hallmark of The Plan. Best of all, every ingredient is the least inflammatory and thyroid friendly. That mean you are boosting your metabolism with these delicious dishes!
Gluten Free Buffalo Chicken Nuggets
Can you say kid and family friendly? Super easy to whip up and great at bbqs, these buffalo nuggets hit the spot.
1 pound boneless chicken cut into 2″ pieces
3/4 cup panko or gluten free panko
1/2 tsp onion powder
1/2 tsp garlic powder
4 tbsp avocado oil
1/4 cup sriracha
1/8th cup rice vinegar
1 teaspoon avocado oil for pan
Preheat oven to 400°
Use 1 tsp avocado oil for baking sheet
In a medium bowl combine panko, onion powder, garlic powder, salt and shake to blend.
Combine avocado oil, sriracha and vinegar
Dip chicken pieces into sriracha mix and coat thoroughly.
Then dredge chicken into panko mix and coat thoroughly on both sides.
Place chicken pieces on baking sheet and bake in oven for 20 minutes.
Raise oven to broil for crispy chicken and broil for 2-3 minutes.
Serve with lemony goat cheese dressing
Lemony Goat Cheese Dressing
A great calcium rich dressing for your vegetable crudité, salads and this also work wonderfully for burgers and chicken
4 oz goat cheese
1 cup coconut milk (canned)
1 tbsp chives
1/2 tsp black pepper
1/2 tsp lemon juice
1 tsp organic lemon zest
Put all ingredients except lemon zest, in food processor or blender and mix thoroughly. Remove from food processor and put in a bowl. Add lemon zest and mix.
Wow, do I love what crab does for your metabolism (happy thyroid) , and what could be more delicious and seemingly decadent than crabcakes. Have I ever said how much I love when decadent foods make you lose weight and feel 100%?
⅓ cup grated carrot
3 scallions, finely chopped
2 Tbsp lime juice, 2 limes juiced
¼ tsp sea salt
¼ tsp celery seed
½ tsp pepper
½ tsp cayenne pepper or smoked chipotle powder
1½ pounds lump crabmeat, cleaned and drained, and picked through to remove shells
¾ cup panko or gluten free panko
4 Tbsp extra-virgin olive oil, divided
½ cup Rouille or mayo, to top
2 tbsp chopped fresh dill, to top
In a medium-size mixing bowl, stir the eggs, carrot, scallions, lime juice, and spices together. Add the crab meat and stir gently with a fork. Slowly add the panko to the mix. Form into 10-12 patties, or crab cakes.
In a large skillet, add 2 Tbsp oil and 5-6 crab cakes to the pan. Cook over medium heat until browned, about 4–5 minutes per side. Add 2 tbsp evo to pan. Repeat until all crab cakes are cooked. Serve with avocado mayo, or mayo at room temp- garnish with dill
Greek Lamb Burgers with Goat Cheese Schmear
Lamb burgers, how do I love thee? Easier to digest than beef, lamb burgers are a Plan favorite! Craving a pickle? Try a healthier low sodium alternative like thinly sliced cucumbers marinated in rice vinegar for 20 minutes!
1.5 lbs ground lamb
4 cloves crushed garlic
1 T cumin
1 T coriander
1 cup mint, chopped
4-6 oz goat cheese (softened)
optional: dash of cayenne
himalayan sea salt
freshly ground black pepper
To adorn: sliced red onion, arugula/greens, thinly sliced cucumber, tomato, black olives.
Fire up the grill.
Finely chop a bunch of fresh mint and zest a lemon on top of it. Divide.
Add half the mint mixture to the lamb, and add the crushed garlic, coriander, cumin, 1/2 tsp. sea salt, and pepper. Mix and form in to 4-6 patties.
Throw patties on the grill.
Mix the remaining mint and lemon zest with the goat cheese, a squirt of lemon juice (from the lemon) and a dash of sea salt. Add fresh pepper to taste.
To serve, add a schmear of the goat spread. To adorn: sliced red onion, arugula/greens, thinly sliced cucumber, tomato, black olives.
Zucchini season is coming upon us, so here’s a great recipe for some zucchini chips! Zucchini is loaded with potassium and this recipe can be made gluten free.
Zucchini season is coming upon us, so here’s a great recipe for some zucchini chips!
Zucchini season is coming upon us, so here’s a great recipe for some zucchini chips!
1 lb zucchini (roughly 2 medium large), sliced in 1/4 inch rounds
1 tbsp avocado oil, plus more for greasing baking sheet
1/4 cup finely grated goat gouda or manchego
1/4 cup panko (or gluten free panko)
1 tsp herbes de provence or italian herb blend
fresh black pepper
Preheat oven to 450
In a medium bowl, toss the zucchini with the oil. In a medium bowl combine the cheese, panko, herbs, and pepper. Dip zucchini into panko , both sides, pressing down to mix (this way you won’t have to use eggs).
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve piping hot!
Guacamole Onion Rings
So…onions are healthy. And avocados are healthy. So guacamole onion rings must be super duper healthy!! Well, actually, yes they can be! Get ready to make this a regular on your menu! Like most of our recipes, it’s easy to make this one gluten free.
Juice of 1 lime or 2 tbsp juice
1 tomato, diced and drained of excess water
2 cloves garlic, minced
1/4 tsp sea salt
½ tsp cumin
¼ tsp cayenne
¼ tsp cinnamon
2 small-medium yellow onions
2 eggs, beaten
2 cups panko bread crumbs (or gluten free panko)
Avocado oil for frying
Optional lime for spritzing
In a medium mixing bowl, mash avocados with the juice of one lime. Mix in chopped tomato, and spices
Cut onion into 1/2-inch slices. Place wax paper on a baking tray and separate the onion rounds and fill with appx 1 tsp of guacamole. Place tray in freezer for an hour.
Put the beaten eggs in one bowl, and the panko in the other. Remove the frozen onions from the freezer. Gently dredge the onion in the gg and then in the panko. Repeat this step for extra crispy onion rings (highly recommended).
In a large skillet fill the base with avocado oil and medium high het. Fry the onion rings until browned. When brown place on a plate with paper towels to drain excess oil. Repeat until done. Optional, spritz with lime juice.