FAVOR

REDUCE/AVOID

QUALITIES

Heavy, warm, cooked

Light, cold, dry, raw

TASTES

Sweet, sour, salty

Bitter, pungent, astringent

QUANTITIES

Larger portions okay

DAIRY

All dairy okay, look for dairy alternatives when possible

SWEETENERS

All okay in moderration

OILS

All okay

GRAINS

Rice, wheat, cooked oats

Barley, corn, millet, rye

FRUITS

Sweet, sour and juicy fruits: avocado, banana, berry,
cherry, grape, mango, melon, orange, peaches, plum, pineapple

Light, dry fruits: apple, cranberry, dried fruits, pears,
pomegranate

VEGETABLES

Most vegetables in moderation when cooked, especially:
Asparagus, beet, carrot, green beans, okra, sweet potato

Uncooked vegetables, cabbage, sprouts

SPICES

Sweet, heating spices are best, other spices in moderation

Large quantities of bitter, pungent or astringent spices:
chili, coriander, fenugeek, parsley, saffron, turmeric

NUTS/SEEDS

All okay, almonds especially good

BEANS

Garbanzos, red lentils, mung beans, tofu

All other beans except those listed

MEATS

Chicken, turkey, seafood

Red meat