Food overview

FOODS	ALLOWED FOODS (In unlimited quantities)
NON-STARCHY VEGETABLES	Artichokes Arugula Asparagus Beet greens Broccoli Brussels sprouts Cabbage Cauliflower Celery Chard Chives Collard greens Cucumber Dandelion greens Endive Fennel Garlic Green beans Kale Kohlrabi Leeks Lettuce (all types) Mustard greens Okra Olives (brine soaked whithout vinegar/citric acid) Onions Parsley Pickles (when brine soaked without vinegar/citric acid) Radish Rutabaga Scallions Shallots Snow pea pods Spinach Swiss chard Turnip Watercress Zucchini Always buy your vegetables raw or frozen and eat them raw, steamed or light fried
STARCHY VEGETABLES	May provoke a reaction in some patients because of it's starchcontent Celeriac parsley root Summer squash Spaghetti squash
NIGHTSHADE VEGETABLES	May cause allergenic reactions, used in rotation. Bell Peppers Cayenne eggplant ground cherry pepino Paprika Tomato Tomato paste (pure and organic)
SPICES AND HERBS	Basil, Cayenne, Cilantro, Cinnamon, Cloves, Cress, Cumin, Curry, Dill, Garlic, Ginger, Nutmeg, Oregano, Paprika, Rosemary, Tarragon, Thyme, Turmeric 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
FRUITS	Only if tolerated, use in rotation. Avocado Lemons and limes (Organic) Rhubarb
NUTS AND SEEDS	Only if tolerated, use in rotation. Especially nuts can cause allergenic reactions. Nuts: Almonds Coconut meat (unsweetened, raw) Hazelnuts Macadamia Nuts Pine nuts Seeds: Flax Seeds Hemp Seeds (shelled) Pumpkin Seeds Sesame seeds Sunflower Seeds Chiasamen
NUT- AND SEED BUTTERS (RAW)	May cause allergenic reactions, only use in rotation. Almond Macademia 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 Lupini beans Mung Beans Navy Beans Yellow Chickpeas Brown Chickpeas (very suitable) Black Chickpeas (very suitable) Starchy legumes: (Use in moderation because of high starch content) Black eyed peas Lentils (brown and green) Pinto beans Romano
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) Eggs (organic and only if tolerated)
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) Non-oily Cod Flounder Halibut Tilapia Turbot Buy fish fresh, frozen or canned in olive oil or water.
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) Lemon or lime water (if tolerated) Lemonjuice (organic, if tolerated) Fresh non-sweet veggie juices Herbal Tea (high quality and fresh from Cinnamon, Clove, Chamomile, Pau D'Arco, Peppermint, Ginger, Licorice, Lemongrass etc) Chicory root coffee Nut milk, unsweetened (only if tolerated)
SWEETENERS	Only if tolerated. Stevia extract Chicory extract Vegetable glycerin (only coconut/palm or beet sourced and only if tolerated) Xylithol (only if tolerated)
MISCELLAUNEUS	Pure seasalt or Himalayasalt (in moderation) Seaweed (Spirulina, Chlorella etc.)

FOODS	CAUTIOUS FOODS (in limited quantities)
VEGETABLES	Starchy vegetables Beets Carrots Corn (fresh and organic) Jerusalem artichoke Parsnips Peas Sweet Potatoes Potatoes Squash (all, except zucchini) Yams Yucca
FERMENTED VEGETABLES	Use careful and only if tolerated Lactic acid fermented sauerkraut, cabbage, onion, cucumber, peppers, garlic, radish. (The probiotic bacteria will help fighting the candida in your intestine)
FRUIT (RAW)	Only use in stage 2 and 3 of diet and only raw and if tolerated Apple Apricot Blueberry Grapefruit Peach Pears Raspberries
STARCHY LEGUMES	Fava beans Lima beans Red lentils Peas
ALLERGENIC LEGUMES	Only use if tolerated. Sojabeans Miso Tamari Tofu Other soyproducts
GRAINS AND SEEDS	Grains and seeds (only if tolerated) Glutenfree, low GI Amaranth Black and brown wild rice Buckwheat Glutenfree whole oat (in moderation) Oat Bran Brown Millet Quinoa (Black, red and white) Teff Glutenfree, high GI Whole millet (allergenic) all other rice Corn grits (to be used with care, only in limited quantities and only if tolerated) Glutenous whole grain (allergenic, only used if tolerated and only in moderation) Whole barley Whole kamut Whole spelt Whole Rye (whole pastaes from these)
BEVERAGE	Use in moderation and only if tolerated: Almond Milk (unsweetened) Carrot and beet juices Coconut Milk (unsweetened) Cocoa (organic) (Use with care and only in limited quantities)
MEAT AND EGGS	Pork (only if tolerated, and only pure, unprocessed, unsmoked etc.)
POTENTIAL ALLERGENS	Apple Cider Vinegar (organic) Mayonnaise (organic, without wine vinegar) Black pepper Carob powder (substitute for cocoa) Yacon syrup (careful, in small quantities only) Tamari or Miso (organic) 3 years old Mustard (organic and without Brennwein vinegar) Yeast-free broth Soy and coconut aminos salt Cream (use in moderate quantities, 1-3 tablespoons daily) Goat and sheep yogurt Goat and sheep kefir Organic cow kefir (dairy products from goat and sheep are less allergenic than products from cow)

FOODS	FORBIDDEN FOODS (forbidden to eat)
VEGETABLES	Mushrooms and fungi (highly allergenic) All vegetables pickled with all kinds of vinegar (except apple vinegar)
FRUITS	Fresh Fruit Dried Fruit Canned Fruit Fruit Juice
NUTS AND SEEDS	Cashews Peanuts and peanut butter Pecans Pistachios Roasted, salted nuts Walnuts
GRAINS AND SEEDS	Wheat (including Bulgur, semolina, durham wheat) Rye Barley anything made from wheat, rye and barley such as flour, white bread, rye bread, pasta, cous cous etc) Corn and corn byproducts
MEAT, FISH AND EGGS	All kinds of cured meats like smoked, sweetened, vacuumpacked meats etc. Especially porkmeat, like salami, sausages, bacon are highly allergenic All kinds of cured fish Shellfish (highly contaminated) Highly contaminated fish like eel, tuna and other predatorfish
DAIRY PRODUCTS	Ice cream Cow yogurt and kefir Cheese Cream Milk Sour cream Whey products
FATS AND OILS	Peanut oil Cottonseed oil Corn oil Canola oil Margarine Soy oil
BEVERAGE	Cocoa (contains caffein) Coconut Water Coffee Black & Green Tea Diet & Regular Soda Fruit Juices (fresh or packaged) Energy drinks Malted drinks Sports drinks Rice milk All alcoholic drinks like: Beer Cider Liquors Spirits Whisky Wine etc
MISCELLANEOUS	Ketchup Mayonnaise Mustard Regular Mustard Relish Soy sauce Sauces (BBQ, worchester etc) Salad dressings Caffein White vinegar Refined, overheated vegetable oils Yeast including foods: Bakers yeast Bakery products with yeast Brewers yeast Nutritional yeast Supplements with yeast
ARTIFICIAL SWEETENERS AND SUGARS	Barley malt Dextrose Glucose Mannitol Maltodextrin Molasses Monosaccharides Sorbitol Syrup (all kinds except yacon) Honey (all kinds) Agave nectar Sugar (cane, powder, granulated etc) Lactose Saccharose Sucrose Fructose Chocolate Artificial Sweeteners (e.g. Asulfame, Nutra-Sweet)
ADDITIVES AND PRESERVATIVES	Citric acid and most other artificial additives and preservatives