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