If you’ve got diverticulosis or diverticulitis you will want to hear what Dr. John McDougall. He says, “A starch-based, high-fiber diet for the relief of chronic diverticular problems. There is no reason to avoid seeds or any other natural plant foods, as particles from these will not get stuck in your diverticuli and cause inflammation.” I’ve been Certified by John and Mary McDougall in their Starch Solution Program and I can teach you the mindfulness hypnosis techniques that help you to create large amounts of no desire for the foods that make you sick and fat and create healthy desires for the starch based, high fiber foods that make you healthy and slender.
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Diverticular Disease
(Diverticulosis & Diverticulitis)Development of diverticular disease is not an inevitable part of growing older. The colons of people living in underdeveloped countries show a virtual absence of diverticular disease. Healthy, low, pressures in the colon happen when the diet is high in starches, vegetables, and fruits, with their generous content of fiber.
Contrary to what was once popular opinion, the addition of fibers in the form of brans or high fiber foods has relieved symptoms in 90% of cases of severe colon disease, even with recurrent pain and bleeding. A high fiber diet will also decrease the likelihood of developing new diverticuli. The diverticuli already formed are permanent herniations of the colon, and will not disappear except by surgical removal, which is rarely indicated.
Read Diverticular Disease (Diverticulosis & Diverticulitis)
Diverticulosis and Diverticulitis are miserable and painful diseases that can be treated and reversed with a starch based (plant based) diet. You can easily learn mindfulness hypnosis and change your health.
Learn more about The Starch Solution
with John McDougall, M.D.
Check out Seattle hypnosis and Bainbridge Island hypnosis.
Call (206) 903-1232 or email for your free consultation.
Your Hypnosis Health Info Hypnotic Suggestion for today:
Everything I eat contributes to my health and wellbeing.
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