Detox Diet Restores Health

Dee McCaffrey, an organic chemist and certified diet counselor, brought her talents for preparing healthy food to the 2013 Women’s Wellness Forum.

Photo by Andy Towle. |

Dee McCaffrey, an organic chemist and certified diet counselor, brought her talents for preparing healthy food to the 2013 Women’s Wellness Forum.


They didn’t plan it, but Dr. Cynthia Booth and Dee McCaffrey ended up working perfectly in concert at the 2013 Women’s Wellness Forum.

Booth talked about toxins and disease. McCaffrey talked about eating to improve health. The complementary message — eating certain foods and eliminating others — cannot only improve health, but help us combat the toxins assaulting our bodies.

Booth said toxins attack us daily — in our air and water; in our food, cosmetics and lotions; and even in the natural waste products of our bodies. Toxins can lead to disease including heart failure (the No. 1 killer of women), cancer, diabetes, allergies, depressed immunity and more.

The toxins irritate or inflame our organs and overload our liver, kidneys, intestines, lungs and skin — the organs of elimination. Toxins it can’t eliminate, the body stores as fat, which settles around our stomachs, hips and thighs.

That extra fat can become its own endocrine organ, accelerating weight gain and muscle wasting. That’s why losing weight reduces the risk of disease. She offered a sample of a plan to cleanse the system, “30 Days to Feeling Fit.”

She recommended eating whole foods, shopping “outside” aisles of the grocery store and reading labels. Her diet plan calls for eliminating for 30 days things like dairy; gluten; soy; peanut butter; table sugar, honey, maple syrup and artificial sweeteners; coffee, alcohol, regular and diet sodas; all fruit except limes, lemons, green apples and berries; pork; farm-raised fish; non cage-free eggs; non free-range chicken; all beef, other than grass-fed; white potatoes; corn; nitrates; MSG; and vinegar.


Dr. Cynthia Booth

Instead, in that same 30 days consume rice, almond and coconut milk, brown rice millet, raw almonds, legumes, stevia and Xylitol as a sweetener, green and herb teas, non-starchy vegetables, organic green apples and berries, cage-free eggs, wild cold water fish (salmon, tuna, etc.), free-range chicken and turkey, grass-fed beef, almond butter, sweet potatoes, yams and turnips, avocados, olive oil, coconut oil and flaxseed oil.

McCaffrey suggests eating foods in their natural state while eliminating processed foods, especially white flour and white sugar. “Fruits and vegetables make up a good diet for health. Foods are more powerful than medicine for treating disease,” McCaffrey said.

She recommends using a “rainbow” of foods every day: orange, red, yellow, purple and green. McCaffrey also advised adding quinoa to any diet. It is a seed, not a grain and also a complete protein. McCaffrey also prepared a chopped salad featuring Napa cabbage and a red bell pepper. She said both help cleanse the liver. Additionally the pepper has lycopene, which can help fight both breast and prostate cancer. Red bell peppers also contain vitamin C, which is good for the whole body, McCaffrey said.

Any green vegetable has chlorophyll, she said, a potent antioxidant, plus all the vitamins, except for D.

The salad and its dressing also included cilantro, which can help remove heavy metals from the body; ginger, one of the most anti-inflammatory foods available; and garlic, a natural antibacterial and antiviral which is also good for the heart.

About the speakers

Booth is an obstetrician and gynecologist practicing in Payson since 2002. She also has a bachelor’s degree in psychology.

McCaffrey, who makes her home in the Valley, has a bachelor’s degree in environmental chemistry and worked for 19 years as an organic analytical chemist and is now a certified diet counselor. She has authored several books. Most recently she published “The Science of Skinny.”


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