Joel Fuhrman - Eat To Live

Eat to Live 179

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EAT TO LIVE

The Six-Week Plan

UNLIMITED

eat as much as you want

all raw vegetables, including raw carrots (goal: 1 lb. daily)

cooked green vegetables (goal 1 lb. daily)

beans, legumes, bean sprouts, and tofu (1 cup daily)

fresh fruit (at least 4 daily)

eggplant, mushrooms, peppers, onions, tomatoes

LIMITED

not more than one serving (1 cup) per day

cooked starchy vegetables or whole grains

(butternut or acorn squash, corn, potatoes, rice, cooked carrots, sweet

potatoes, breads, cereals)

raw nuts and seeds (1 oz. max. per day)

avocado (2 oz. max. per day)

ground flaxseed (1 tablespoon per day)

OFF-LIMITS

dairy products

animal products

between-meal snacks

fruit juice, dried fruit

ened. Dried fruits are off-limits on the Six-Week Plan. Exotic fruits

are interesting to try and will add variety and interest to your diet.

Some of my personal favorites are blood oranges, persimmons, and

cherimoyas. Eat a variety of fruit; try to include many of the follow-

ing: apples, apricots, bananas, blackberries, blueberries, Clementines,

dates, figs, grapefruits, grapes, kiwis, kumquats, mangoes, melons,

nectarines, oranges, papayas, peaches, pears, persimmons, pineap-

ples, plums, raspberries, starfruit, strawberries, and tangerines.

Starchy Vegetables and Whole Grains

These two food categories are grouped together because either can

be the culprit for those who have difficulty losing weight. While

wholesome high-carbohydrate foods are a valuable addition to a

disease-prevention diet, they are more calorically dense than the