Sublime

Snacks Blueberries Jicama sticks Dark chocolate Half an avocado with sea salt Nuts and seeds

Vegetables: Mixed greens, kale, spinach, collard greens, mustard greens, broccoli, chard, cabbage, onions, mushrooms, cauliflower, Brussels sprouts, sauerkraut, kimchi, pickles, artichokes, alfalfa sprouts, green beans, celery, bok choy, watercress, asparagus, garlic, leeks, fennel, shallots, scallions, ginger, jicama, parsley, water chestnuts, nor

Robert H. Lustig, a professor of pediatrics in the Division of Endocrinology at the University of California, San Francisco, is considered the leading authority on the dangers of sugar.

right. Broccoli and other cruciferous vegetables (including Brussels sprouts, cabbage, radishes, arugula, bok choy, and kale) are very beneficial to our health, in part because they are dietary sources of a compound called sulforaphane.

years!) You also want to throw out any funky seasonings, marinades, sauces, or other nonfood items that are lingering around your fridge or pantry. Instead, think fresh! Replace these items with good-quality sea salt, pepper to grind, and organic non-irradiated herbs and spices like cumin, turmeric, coriander, and thyme. If you can, schedule a mass

All concentrated sweeteners: Honey, maple syrup, corn syrup, agave syrup or nectar, simple syrup, or sugar, both brown and white. (Don’t worry, I’ll offer some safe noncaloric sweetener options momentarily.)