| What to take |
Class I: dark green leafy vegetables, asparagus, spinach, squash, beets, tomatoesClass II: cruciferous vegetables: broccoli, cabbage, cauliflower, kale, and brussel sprouts.
|
brown rice, and other products made from rice (e.g. pasta, crackers, cereal), millet, quinoa,amaranth, or sweet potatoes. |
coldwater wild-harvested fish (salmon, sardines or halibut); organic, free-range (pesticide-free,hormone-free) poultry. |
rice milk or nut milk products. |
purified water or non-caffeinated tea. |
potassium-rich fruits: figs, apricots and bananas. |
unrefined extra virgin olive oil, flaxseed oil or sesame oil. |
nuts (e.g. almonds, cashews or pecans), seeds (e.g. sunflower or pumpkin seeds) orlegumes (e.g. lentils, chickpeas or kidney beans). |
| What to avoid |
Corn and potatoes |
Refined carbohydrates (white bread, white rice, sugars) corn andgluten-containing grains wheat, oats, barley, rye, spelt, kamut. |
Eggs, shellfish and red meat (beef, lamb and pork). |
Dairy products (cow’s milk, cheese and yogurt). |
Alcohol and caffeine (including caffeinated coffee,tea and soft drinks). |
Allergenic or acid promoting fruits,including citrus fruits, strawberries, pineapple, cranberries, blueberries and plums. |
Partially hydrogenated oils(margarine, shortening), and refined vegetable oils (corn, safflower, sunflower, canola, light olive oil). |
Peanuts, walnuts, soybeans and soybeanproducts. |
