• Sprouts such as alfalfa, mung bean, broccoli sprouts, wheat grass and barley grass are a good source of chlorophyll, which is liver cleansing.

• Breads – whole-grain, rye, rice, maize, multi-grain, stone ground, pita, sourdough and rice breads. Some patients will do much better using wheat free breads.

• Biscuits – crisp breads and crackers made from whole-grains, ie. corn and rice that are free of hydrogenated vegetable oils and fat. (Avoid all sweet biscuits).

• Pasta and Noodles – All kinds of pasta are available from the local supermarket, Asian grocery or health food store, including wheat free (rice, corn, potato and buckwheat). Try to buy pasta made from wholegrain. There are fresh rice noodles in different sizes which are quick and easy to use. Japanese noodles ie. Soba, buckwheat and Udon, which are also very delicious.

• Meat – Chicken, preferably fresh and free range and don’t forget to remove the skin. Lamb is safer than beef, now that we have mad cow disease in certain parts of the world. Ideally meat can be bought free range.

• Eggs, preferably free range

• Seafood – such as tuna, salmon, sardines, mackerel (oily fish), fresh fish fillets, octopus, shellfish. Canned fish is healthy. (Avoid eating seafood that is raw, smoked or deep-fried).

• Spreads – for breads and biscuits such as hummus, tahini, pesto, tomato paste, minced garlic with cold pressed oil, and nut spreads (such as Brazil nut, cashew, peanut, almond). Fresh avocado is a great replacement for butter. Tinned tomatoes and paste – they should have just tomatoes and salt.

• Oils – Cold pressed virgin vegetable and seed oils eg. olive, flaxseed, safflower, sunflower, canola, peanut and grapeseed, etc. To save money, try buying a large tin of oil and storing it under the sink away from heat and sunlight as you would potatoes! Then using a funnel, pour it into a dark coloured glass bottle to keep handy. For salads use olive oil, flaxseed or canola. For Asian recipes use peanut or canola. For stir frying use olive oil, canola, sunflower or sesame. Later for variety try the taste of almond or avocado oil.

• Beverages – soy milk, almond milk, oat milk, rice milk, (un-sweetened) and coconut milk. Bottled or canned fruit and vegetable juices, with no added sugar (check the labels for additives and sugar). Tea (regular, green or herbal – try Formosan, Green and Jasmin, liquorice etc.)

• Spices – chili – whole and powder, ginger, coriander, cayenne, turmeric, basil, rosemary, fennel, oregano, sage, whole black pepper, cumin, cardamom is a favourite in all its forms, fenugreek, mustard, bay leaves, curry powder and leaves, clove powder and whole, cinnamon powder and sticks, nutmeg, allspice and others if they are natural.

Flour – Self raising and plain wholemeal, rye, soy, buckwheat, rice, chickpea (Besan), Kuzu (a starch made from the root of a Japanese plant – great for thickening soups, sauces, gravies etc) and maize flour.

• Sweeteners – Honey, pear and apple concentrate, blackstrap molasses and dried fruit puree and Stevia the herbal sweetener.

• Other Seasonings and miscellaneous Items – Balsamic and apple cider vinegar, soy mayonnaise, mustard, chilli sauce, tamari (a wheat free soy) fish sauce, shoyu, mirin, soy sauce, oyster sauce and any of your favourites. If you need a setting agent (e.g. to make jelly), try using Agar Agar (a combination of sea vegetables).

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