Did you find yourself eating differently during the holiday season and then resolved to make drastic changes at the beginning of the year? If that includes juicing, cleansing and detoxing for a quick fix to jump-start your resolution, forget about them. There is little scientific evidence to support the idea that temporary measures have an impact on your overall wellness long term.
The truth is our bodies are continuously processing toxins (both environmental and dietary), chemicals, and waste products.1 It is a day-to-day undertaking involving the liver, kidneys, and spleen, rather than something you can undertake for an intense period.2 If you are looking to recover from the lifestyle implications of your holiday choices, return to the basic principles of the Paleo lifestyle, which focus on a consistent, long-term approach to optimizing metabolic and physiological health.3
Negative side effects are routinely experienced on calorie and fat/protein restricted programs, including low energy, low blood sugar, muscle aches, fatigue, lightheadedness, and nausea. Specifically, some programs allow for only fruit and vegetable juices to be consumed for up to a week at a time. The negative effects from consuming significant amounts of fructose, especially without fiber, fat, and protein, include rapid stimulation of lipogenesis and triglyceride accumulation, which in turn contributes to reduced insulin sensitivity and hepatic insulin resistance/glucose intolerance.4
Although purification naturally occurs on a daily basis, we can support the body’s pathways to function most efficiently. Focus on the following guidelines, as a part of your Paleo Diet, to feel energized and strong at the start of the year.
1. DRINK BONE BROTH REGULARLY
Broth is a great way to stay hydrated, which keeps the circulatory and lymphatic system functioning optimally.5 Bone broth is rich in minerals6 and has been linked to healing the digestive tract and is rich in collagen, glucosamine, and gelatin. You can add a small amount of coconut oil, to aid in blood sugar regulation and minimize the risk of insulin resistance.7
2. INCREASE GLUTATHIONE-RICH FOODS INTAKE
Glutathione is an essential antioxidant naturally produced by the body8 to facilitate cell reactions,9 is quickly depleted by a poor diet, stress, illness, pollutants, and even aging. Sulfur-rich foods like garlic, onions and the cruciferous vegetables (broccoli, kale, collards, cabbage, cauliflower, watercress, etc.) are especially high in glutathione.10
3. SUPPORT LIVER AND KIDNEY FUNCTION WITH ADEQUATE BETAINE
Betaine protects cells, proteins, and enzymes from environmental stress and participates in the methionine cycle.11 Betaine can be obtained in the highest concentrations from both spinach and beets.12 Raw beets can be sliced thinly or grated over a raw spinach salad for a betaine-rich combination and a vibrant addition to your Paleo dishes.
Stephanie Vuolo is a Certified Nutritional Therapist, an American College of Sports Medicine Personal Trainer, and a Certified CrossFit Level 1 Coach. She has a B.A. in Communications from Villanova University. She is a former contributor to Discovery Communications/TLC Blog, Parentables.
Stephanie lives in Seattle, WA, where she is a passionate and enthusiastic advocate for how diet and lifestyle can contribute to overall wellness and longevity. She has been raising her young daughter on the Paleo Diet since birth. You can visit her website at www.primarilypaleo.com.
 Dorfman, Kelly. “Improving Detoxification Pathways.” New Developments 2.3 (1997): 4.
 Frassetto, Lynda A., et al. “Metabolic and physiologic improvements from consuming a Paleolithic, hunter-gatherer type diet.” European journal of clinical nutrition 63.8 (2009): 947-955.
 Basciano, Heather, Lisa Federico, and Khosrow Adeli. “Fructose, insulin resistance, and metabolic dyslipidemia.” Nutrition & metabolism 2.1 (2005): 5.
 Jones, JUDY M., L. A. Wentzell, and DANIEL P. Toews. “Posterior lymph heart pressure and rate and lymph flow in the toad Bufo marinus in response to hydrated and dehydrated conditions.” Journal of experimental biology 169.1 (1992): 207-220.
 Roberts, Sam J., et al. “The taphonomy of cooked bone: characterizing boiling and its physico–chemical effects.” Archaeometry 44.3 (2002): 485-494.
 Kochikuzhyil BM, Devi K, Fattepur SR. “Effect of saturated fatty acid-rich dietary vegetable oils on lipid profile, antioxidant enzymes and glucose tolerance in diabetic rats.” Indian J Pharmacol. 2010 Jun;42(3):142-5.
 Wu, Guoyao, et al. “Glutathione metabolism and its implications for health.” The Journal of nutrition 134.3 (2004): 489-492.
 Available at: //www.readisorb.com/science/methionine_cycle_and_glutathio.html. Accessed on December 16, 2014.
 Nuttall, S. L., et al. “Glutathione: in sickness and in health.” The lancet351.9103 (1998): 645-646.
 Craig, Stuart AS. “Betaine in human nutrition.” The American journal of clinical nutrition 80.3 (2004): 539-549.
 Available at: //nutritiondata.self.com/foods-000145000000000000000-1w.html. Accessed on December 16, 2014.