Foodlist Hypoallergenic

The blue scheme is for patients with many different food allergies and patients that do only tolerate foods with slow degradable carbohydrates (high fiber content). It is typically very sensitive patients, where the fungus is widespread in the body and the immune system is very weak.

FOODS            ALLOWED FOODS (in unlimited quantities)            

NON-STARCHY VEGETABLES                                                    

Artichokes
Arugula
Asparagus
Beet greens
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Chard
Chives
Collard greens
Cucumber
Endive
Fennel
Garlic 
Green beans
Kale
Kohlrabi
Leeks
Lettuce (all types)
Mustard greens
Onions
Parsley
Radish
Shallots
Spinach
Spring onions
Watercress 

Always buy your vegetables raw or frozen and eat them raw, steamed or light fried

SPICES AND HERBS       

Basil, Cayenne, Cilantro, Cinnamon, Garlic, Ginger, Oregano, Parsley, Rosemary, Tarragon, Thyme

Organic fresh herbs are best. Use dried herbs that are less than 6 months old. Shift between them in order to avoid new allergenic reactions

NUTS AND SEEDS

Only if tolerated, use in rotation. Especially nuts can cause allergenic reactions.

Flax Seeds
Hemp Seeds (shelled)
Pumpkin Seeds
Sunflower Seeds
Chiaseeds

NUT- AND SEED BUTTERS (RAW)

May cause allergenic reactions, only use in rotation.

Hemp seed
Sesame (tahini)
Sunflower

GRAINS

Amaranth
Black quinoa
Red quinoa
Oat bran
Brown millet


Use in moderation due to high starch / sugar content (See CAUTION Food):
White quinoa
Black long grain rice
Millet
Buckwheat 

LEGUMES

Beans are rich in fibers and can be hart to digest. Chickpeas are easier do digest. 
Azuki Beans
Black beans
Brown beans 
Kidney beans 
Mung Beans
Navy Beans
Yellow Chickpeas
Brown Chickpeas 
Black Chickpeas

Starchy legumes: 
(Use in moderation because of high starch content)
Lentils (brown and green)

MEAT AND EGGS

Eat pure meat and never processed, smoked or vacumm packed. Organic is always the best because antibiotics residues often occur in mass produced meat.
Beef
Buffalo
Chicken
Duck
Goose
Game birds
Hen
Lamb
Rabbit
Turkey
Veal 
Vernison
Offal meat from cow, veal and chicken (liver and heart are very nutritious)

FISH

Fish are a source to mercury and other toxins, 2 or less servings/week. Oily fish are most contaminated.

Less contaminated oily fish:
Anchovies
Herring
kippers 
Sardines
Trout
Salmon (use in moderation)

FATS AND OILS

Buy high quality and cold-pressed oils.
Coconut Oil
Flax Oil
Ghee
Olive Oil
Pumpkin seed oil
Red Palm Oil
Safflower Oil
Sesame Oil
Sunflower Oil
Butter (best without salt)

BEVERAGE

Water (avoid chlorinated water)
Herbal Tea (high quality and fresh from Cinnamon, Clove, Chamomile, Pau D'Arco, Peppermint, Ginger, Licorice, Lemongrass etc) 

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