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Bamboo shoots

Carrots, cooked

Celery

Corn, fresh

Kohlrabi

Leeks, cooked

Mustard greens

Parsley

Pumpkin, orange

Spinach

Tomatoes, in

salad

Turnip greens

Avoid

Red Beets

Beet greens

Carrots, raw

Eggplant

Horseradish

Leeks, raw

Horseradish

Hot chili peppers

Onions, raw and cooked

Radishes

Swiss chard

Tomatoes, cooked

Tomato sauces,

Ketchup

Turnips

GRAINS

Favor

Barley

Basmati rice, white

Oats, cooked

Pasta

Chia Seeds (super

grain)

Wheat

Wheat germ

Reduce

Barley flour

Bulgur

Pasta, whole wheat

Couscous, all types

Unbleached white flour

Wheat bran

Whole wheat flour

Avoid

Amaranth

Buckwheat

Brown rice

Corn

Millet

Oats, dry

Quinoa

Rice in excess

Pasta in excess

Rye

LEGUMES, BEANS, PEAS

Favor

Aduki beans

Black beans

Black-eyes beans

Chickpeas

Lima beans

Mung beans, split or

whole

Navy beans

Pinto beans

Split peas, all

kinds

Urad dhal

Note: Consume not more than 1-2 times a week, and avoid brown and pink lentils, as well soy beans, soy milk
and tofu. 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