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Cabbage
Cauliflower
Celery, raw

Kohlrabi

Mushrooms

Onion, raw Peas

Sprouts

Tomatoes

Note: The Reduce and Avoid items, with the exception of cabbage, potatoes and sprouts, are acceptable if
cooked well, and with oil and Vata spices added. Raw vegetables should be avoided altogether.

GRAINS

Favor

Basmati rice, white
Oats, cooked

Whole rice, well cooked,

Chia Seeds (super grain)

Wheat cereal, not

dry

Wild rice

Reduce

Amaranth
Barley
Bulgur
Couscous

Whole Wheat Pasta

Quinoa

Rice flour

Udon noodles

Unbleached white

flour,

Whole wheat flour

Avoid

Buckwheat
Corn
Cereals, dried

Millet

Oats, dry

White flour pasta

Rye

LEGUMES, BEANS, PEAS

Favor

Aduki beans
Mung beans (split or
whole)

Pink lentils

Tofu, fermented and

cooked*

Toor dhal

*Soy milk and commercially produced tofu contain at least two highly toxic enzyme inhibitors. They
can increase the risk of cancer and other illnesses. (See more information in A Note on Legumes and
their Digestibility below.) Japanese tofu is properly fermented through a process that takes se-
veral years and renders these poisons harmless. Also see chapter 13, A Warning Note about
Soy Products.

Reduce

Black chickpeas
Muth beans

Urad dhal