This page is designed to educate you as to what food group a food item belongs in, guide you in planning meals, and help you to choose appropriate substitutes.

Starches

While vegetables are a carbohydrate they're considered Neutral and can be eaten with any other food except Fruit. The only time you need to be aware of vegetables as a carbohydrate is when you're on an extended (more than one day) Protein Binge.

Grains:
. . .

. brown rice flours: whole wheat

. barley . rye

. wild rice . buckwheat

. kasha . rice

. millet . graham

. bulger . .

. whole wheat couscous . .

Legumes:
mung beans
Seeds:
use raw, toasting or roasting destroys their digestive enzymes

. navy beans . caraway

. lima beans . poppy

. lentils . pumpkin

. black-eyed peas . sesame

. kidney beans . sunflower

. split peas
Nuts:
Nuts are a carb/protein mix so limit them - listed with lowest protein count first - toasting or roasting destroys their digestive enzymes

. garbanzo beans . brazil

. pinto beans . macadamia, pine nuts

Pastas:
Veggie Pasta
.
almonds, pecans, pumpkin seeds, walnuts

. whole wheat . hazelnuts, filberts, peanuts, pistachio

. buckwheat . mixed nuts, peanut butter, sesame seeds, sunflower seeds

. artichoke . soybeans, cashews

. corn . coconut, almond paste

Cereals:
whole grain Brands: Grape Nuts (not flakes, they contain sugar)

. sugar-free

.
.

. chemical-free . .

. additive-free . .

These become starches only when cooked:

Starch Ingredients:

Use fresh potatoes. Frozen and dried potato products contain additives which make them difficult to digest. Exceptions can be found in health food stores. corn starch (use browned whole wheat or arrowroot flour instead)
fructose (made from corn)
potato flour
soy sauce (wheat free can be found in health food stores)

all potatoes including sweet potatoes & yams .

peas beets

corn carrots

Proteins

Try to keep each protein group separate as it takes different digestive juices to digest each group.

Dairy

Use raw (unpasteurized) dairy products whenever possible. All dairy products contain casein and should be avoided as much as possible.
The predominant element in the foods below is fat. These can be used with both Proteins and Starches as the fat makes them Neutral.

creme fraiche
whipping or heavy cream
butter

cheeses: avoid yellow cheeses if you can, they contain dyes half & half

cottage cheese kefir

cream cheese milk (avoid completely)

farmers cheese ricotta cheese

hoop cheese yogurt (avoid completely)

Eggs

Meat

Protein Ingredients:

poultry gelatin

fish

beef

shellfish

Neutrals

all vegetables (except Starch Vegetables when cooked)	agar-agar (gelatin substitute made from seaweed)
tofu	soy milk (check label for chemicals or processed sugars)
soybeans	baked tofu
soy flour	soy products (check label)
soy nuts (check label for chemicals)	maple syrup
nuts, preferably raw	honey, preferably raw, unfiltered

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This site was created by Out Of Your Mind Graphic & Web Design a division of K.C.O. Marketing Services for The UnDiet UnDiet@prodigy.net
last revised May 20, 2001
Copyright Kathleane C. O'Leary 1997-2001 all rights reserved
Void where prohibited. Keep hands and feet inside the vehicle at all times.

Grains:	.	.	.
.	brown rice	flours:	whole wheat
.	barley	.	rye
.	wild rice	.	buckwheat
.	kasha	.	rice
.	millet	.	graham
.	bulger	.	.
.	whole wheat couscous	.	.
Legumes:	mung beans	Seeds:	use raw, toasting or roasting destroys their digestive enzymes
.	navy beans	.	caraway
.	lima beans	.	poppy
.	lentils	.	pumpkin
.	black-eyed peas	.	sesame
.	kidney beans	.	sunflower
.	split peas	Nuts:	Nuts are a carb/protein mix so limit them - listed with lowest protein count first - toasting or roasting destroys their digestive enzymes
.	garbanzo beans	.	brazil
.	pinto beans	.	macadamia, pine nuts
Pastas:	Veggie Pasta	.	almonds, pecans, pumpkin seeds, walnuts
.	whole wheat	.	hazelnuts, filberts, peanuts, pistachio
.	buckwheat	.	mixed nuts, peanut butter, sesame seeds, sunflower seeds
.	artichoke	.	soybeans, cashews
.	corn	.	coconut, almond paste
Cereals:	whole grain	Brands:	Grape Nuts (not flakes, they contain sugar)
.	sugar-free	.	.
.	chemical-free	.	.
.	additive-free	.	.

These become starches only when cooked:	Starch Ingredients:
Use fresh potatoes. Frozen and dried potato products contain additives which make them difficult to digest. Exceptions can be found in health food stores.	corn starch (use browned whole wheat or arrowroot flour instead) fructose (made from corn) potato flour soy sauce (wheat free can be found in health food stores)
all potatoes including sweet potatoes & yams	.
peas	beets
corn	carrots

Dairy Use raw (unpasteurized) dairy products whenever possible. All dairy products contain casein and should be avoided as much as possible.	The predominant element in the foods below is fat. These can be used with both Proteins and Starches as the fat makes them Neutral. creme fraiche whipping or heavy cream butter
cheeses: avoid yellow cheeses if you can, they contain dyes	half & half
cottage cheese	kefir
cream cheese	milk (avoid completely)
farmers cheese	ricotta cheese
hoop cheese	yogurt (avoid completely)
	Eggs
Meat	Protein Ingredients:
poultry	gelatin
fish
beef
shellfish