The DIP Diet, by Dr Biswaroop Roy is not a single regimen but consists of seven different types designed to be tailored to an individual’s specific illness or symptoms. The goal of these modifications is to ensure suitability and effectiveness for patients with varying degrees of illness, from standard health seekers to those with severe autoimmune or digestive disorders.

Seven Types of DIP Diet

The seven modifications are based on adjusting the intake of cooked food (Plate 2), raw food (Plate 1), or specific ingredients like grains, depending on the patient’s needs:

1. Standard DIP Diet:This is the basic, most commonly promoted version, consisting of the daily structure involving Plate 1 (raw salad), Plate 2 (cooked food), and a fruit breakfast.
2. DIP Diet Circadian: This modification removes Plate 2 (cooked food) entirely from the dinner meal. Cooked food is consumed only once a day (at lunchtime).
   Dinner must consist only of Plate 1 (salad), which can be doubled or quadrupled in quantity to achieve satiety.
   This version is often prescribed when high blood sugar remains a concern or when insulin dependency has only recently been removed.
3. Raw DIP Diet (DIP Diet Minus Plate 2): This regimen temporarily removes all cooked food (Plate 2) from the diet for a specific period, typically 5 to 25 days, depending on the severity of the condition.
   Target Conditions: It is prescribed for those with wounds in the food pipe, such as mouth ulcers, mouth cancer, stomach ulcers, colitis, colon issues, UTI, or piles.
   Reintroduction: Once the wound has healed (indicated by the disappearance of pain, swelling, or bleeding), Plate 2 is gradually reintroduced, starting at lunchtime, moving toward the Standard DIP Diet.
   Patients moving from the Raw DIP Diet should transition via the Circadian DIP Diet for about 10 to 15 days before fully converting to the Standard DIP Diet.
4. DIP Diet Soft: This modification is prescribed for patients who cannot chew effectively. This includes those suffering from painful internal ulcers or tumours, or individuals without teeth.
   Format: All food items are consumed in soft forms, such as smoothies, soups, juices, shakes, and fermented drinks (like Ambali). you can check Ambali recipes here 🥣 Ambali (Fermented Daliya) Live Demo
5. DIP Diet Steamed: This is intended for the small percentage of people (around 5%) for whom raw food is not suitable because it causes indigestion, bloating, or gas.
   Modification: Plate 1 (salad) is slightly steamed to make it easier to digest.
6. Zero Grain DIP Diet: This strict modification requires the removal of grains, specifically wheat (which contains gluten) and often all grains, including millets, from the diet. Grains are avoided because they can trigger autoimmune responses or cause an abrupt rise in blood sugar.
   Target Conditions: This diet is crucial for patients with autoimmune diseases (like certain skin diseases), Type 1 insulin-dependent diabetes children, and children with autism, ADHD, or Down Syndrome.
   It is also used for insulin-dependent patients whose insulin could not be successfully withdrawn within the initial three days.
   Substitution: Patients consume 🌮 zero-grain roti instead of traditional bread.
7. Nitric Oxide DIP Diet: This modification is used for insulin-dependent Type 1 and Type 2 patients whose insulin could not be fully withdrawn or whose blood sugar levels remain high.
   It is based on the Standard DIP Diet but includes an additional requirement.
   Modification: The patient must consume specific types of leaves three times a day (on an empty stomach, before lunch, and before dinner).
   Quantity and Type: The total daily quantity of leaves must equal the patient’s body weight in grams (e.g., 70 kg body weight requires 70 grams of leaves).
   This total is divided into three equal portions. Examples of suitable leaves include radish leaves, coriander, mint, spinach, lettuce, curry leaves, betel leaves, or even neem leaves.

The Importance of Chewing

A key principle underpinning the DIP Diet’s effectiveness, particularly concerning blood sugar control, is the action of chewing.

Chewing the raw food (fruits, salads, and leaves) serves as a vital trigger. The chewing action sends a signal to the pancreas before the sugar from the food reaches the bloodstream. This signal prompts the pancreas to initiate insulin production and distribution, ensuring insulin is waiting in the blood when the glucose arrives, thus eliminating the “time lag” unlike soft foods like fast food or pizza that require minimal chewing.
Therefore, consuming leaves or raw vegetables in the form of juice is less effective than chewing them, or consuming them as a chutney, because the physical act of chewing provides this crucial added benefit.

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