Food lists from Andy. For the files section?

[Guest guest]

Here are some food lists. The first is from a post by

Andy for an elimination diet. The second is my own

compilation from other sources. The rest are from Andy,

though I've put them in some usable order.

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Andy's Elimination Diet:

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http://onibasu.com/archives/fdc/10124.html

Date: Mon, 24 Apr 2006 05:59:43 -0000

>

Subject: Andy's reply about mood Re: Re: ?? nothing consistent

Diet is a real possibility.

Try eating a simple diet of the same safe things for a couple of weeks. If at

all possible, get organic food. Suggestions are

Mangoes Pears Persimmon

Artichokes (french, not jerusalem); Squash of any sort; Lettuce; Celery;

carrots; parnsips.

Mackerel, herring, sardines.

Duck; Chicken; Turkey

Lamb; Rabbit; Beef; Pork

Just pick a few you can get organic locally for not too much.

I know this is very limited, the first thing to do is eat VERY SAFE STUFF and

see if diet is the issue at all. Then you can introduce more foods.

Andy

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FOODS USED FOR ELIMINATION DIET:

(This is Dave's list.

All the rest is Andy's, though I put it in usable order.)

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*Fruit:

Peaches; Pears;

*Vegetables:

Carrots; Celery; Parsnips; Rutabaga; Sweet potatoes; Turnips; Yams; Zucchini;

*Fish:

Cod; Mackrel; Trout;

*Meat:

Lamb (depending on metabolic type);

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FOODS LOW IN MANY PROBLEMATIC CHEMICALS:

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*Fruit:

Kiwi; Kumquats; Lemons; Limes; ; Mangoes; Pears; Persimmon;

*Vegetables:

Artichokes (french, not jerusalem); Celery; Lettuce; Squash: butternut,

scallopini, yellow crooked neck, zucchini, summer, winter; Watercress;

*Grains:

*Beans, seeds, nuts, oils:

Coconut (fresh); Cottonseed Oil;

*Dairy, eggs:

*Fungi:

*Sea Food:

Anchovies; Abalone; Carp; Clams; Cod liver oil; Eel; Flounder; Halibut;

Mackerel; Octupus; Oyster; Sardines; Salmon; Snail;

*Fowl:

Game hen; Pheasant; Duck; Chicken; Turkey; Goose; Pigeon; Quail

*Meat:

Lamb; Rabbit; Beef; Pork

*Spices, Condiments:

White Pepper;

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FOODS LOW IN SULFUR, PHENOLICS AND SALICYLATES:

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*Fruit:

Avacado; Cantaloupe; Casaba melon; Figs; Grapefruit; Grapefruit juice: fresh,

concentrate; Guava; Honeydew melon; Kiwi; Kumquats; Lemons; Limes; Loquats;

Mangoes; ; Pears; Persimon; Pomegranate; Watermelon; Dried fruit of

these types;

*Vegetables:

Squash: acorn, butternut, scallopini, spaghetti, butternut, yellow crooked

neck, zucchini, summer, winter; Artichokes (french); Bamboo shoots; Beets;

Carrots; Celery; Eggplant; Lettuce; Parsley; Parsnips; Sweet potato; Yams;

*Grains:

Corn (sweet); Rice;

*Beans, seeds, nuts, oils:

Caraway; Coconut: dried, fresh; Cottonseed oil; Dates; White pepper; Sesame

oil; Soybean oil; Water chestnuts;

*Dairy, eggs:

Butter;

*Fungi:

Mushrooms;

*Sea foods:

Abalone; Anchovies; Carp; Caviar; Clams; Cod liver oil; Dried fish; Eel;

Flounder; Halibut; Lobster; Mackrel; Mahi mahi; Octopus; Oyster; Pickled fish;

Roe; Salmon; Sardines; Shark; Shellfish; Shrimp; Shrimp paste; Smoked fish,

Smoked herring; Snail; Trout;

*Fowl:

Chicken: dark meat, , liver; Duck; Fermented fish; Fish Sauce; Game

hen; Goose; Pheasant; Pigeon; Quail; Turkey (dark meat, white meat);

*Meat:

Bacon; Beef; Beef liver; Bologna; Game meat; Gelatin; Ham; Hot dogs; Jerky;

Lamb; Lunch Meat: preserved and unpreserved; Meats prepared with tenderizer;

Natural lunch meat; Pepperoni; Pork; Pork liver; Rabbit; Salami; Sausage;

Summer sausage;

*Spices, Condiments:

Cinnamon; Cloves; Marjoram

Salt;

Vinegar: white;

Worcestershire sauce;

Sugar: brown, white; Honey;

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FOODS LOW IN SULFUR; MAY HAVE PHENOLICS OR SALICILATES:

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*Fruit:

Apples: sour, sweet, juice, cider (with no additives); Apricots; Banana: not

very ripe, very ripe, black spots on skin; Blackberries; Blueberries;

Boysenberries; Cherries; Cranberries; Currants; Frozen strawberries in syrup;

Grapes, grape juice; Huckleberries; Logan berries; Maraschino cherries;

Mulberries; Nectarines; Oranges; Peaches; Plums, sweet; Prunes; Raisins;

Raspberries; Strawberries; Tangerines;

*Vegetables:

Olives: black, green; Potatoes: white; Bell peppers; Cucumbers; Peppers: bell,

green, red, hot, pickled; Tomatoes; Pickles

*Grains:

*Beans, seeds, nuts, oils:

Almonds

*Dairy, eggs:

*Fungi:

*Sea Food:

Abalone;

*Fowl:

*Meat:

*Beverages:

tea: black, jasmine, oolong;

wine: white (very dry only), red, chianti; sherry; beer and ale;

*Spices, Condiments:

cinnamon; cloves; Paprika;

oil of wintergreen

vinegar: cider, wine;

*Additives:

BHT; BHA; TBHQ; food coloring;

benzoate

*Medicines:

aspirin

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FOODS LOW IN SULFUR. NOT CLEAR ON PHENOLICS, SALICILATES.

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*Fruits:

Banana chips: with sugar or corn syrup, without sweetener; Berries: sour,

sweet; Dried fruit with added sugar; Grape juice: bottled, frozen; Jams;

Jellies; Juice in a box, any kind; Lime juice (not refrigerated); Melon:

bitter, musk, winter; Dried fruit of permissible type with no added sugar;

Orange juice: from concentrate, squeezed; Passion fruit; Plums, sour; Fruits:

sour, sweet;

*Vegetables:

Beet greens; Celery root; Ginger; Kelp; Potatoes, canned or dried or frozen;

Pumpkin; Rice cakes; Romaine lettuce; Tomato, tomato juice: cocktail, canned,

V8; Mint; Rosemary; Sweet basil;

*Grains:

Amaranth; Arrowroot starch; Barley; Buckwheat; Cereals: cold, dry puffed; Corn

meal; Crackers; Farina; Granola; Hominy; Macaroni; Millet; Oats, oat bran;

Quinoa; Rice: brown, white, wild, glutinous, cakes; Rye; Spelt; Tapioca; Wheat,

wheat bran, wheat flour: whole, white;

*Beans, seeds, nuts, oils:

Beechnuts; Brazil; Cashew: roasted, unroasted; Chestnuts: boiled,

roasted; Filberts; Hazelnuts; Hickory; Macademia; Pecan; Pine; Pistachios;

Walnuts: english, black;

Oils: olive, vegetable;

Flax seed; Sunflower seeds

*Dairy, eggs:

*Fungi:

Mushrooms: button, shiitake;

*Sea Food:

Crab; Cod: dried; Fish; Mussels; Scallops; Shrimp; Smelt: freshwater; Sole;

*Fowl:

Chicken: white meat;

*Meat:

Deer; Dog; Mutton; Venison;

Frog; Turtle; Croaker, yellow;

*Beverages:

Wine: red or white, very dry only; wine;

Tobacco

Tea: green, ginseng, instant, spearmint and peppermint;

*Spices, Condiments:

Licorice; Malt; Maple syrup; Molasses; Nutmeg; Pepper: black;

Anise; Asafoetida; Cardomom; Cumin; Coriander; Fennell; Fenugreek; Mustard;

Turmerica increases cysteine - avoid.

Vinegar

Corn syrup: high fructose; Sugar: crystal;

*Additives:

Saccarin

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Dana's list of SULFUR foods:

(From the A-M list.)

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eggs, dairy products, bakery products containing whey, cabbage, bok

choy, cauliflower, broccoli, broccoflower, brussel sprouts, kale,

turnips, rutabagas, asparagus, onions, shallots, leeks, garlic, coffee

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Oxalate containing foods:

(I have no idea where I got this.)

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For people with a history of kidney stones, doctors usually recommend passing

at least 2.5 quarts of urine a day. To do this, you'll need to drink about 3.5

quarts (14 cups) of fluids every day and even more if you live in a hot, dry

climate. Although most liquids count, water is best.

In addition, if you tend to form calcium stones a combination of calcium and

oxalate your doctor may recommend restricting foods rich in oxalates. These

include:

rhubarb, star fruit, beets, beet greens, collards, okra, refried beans,

spinach, Swiss chard, sweet potatoes, sesame seeds, almonds and soy

products.

What's more, studies show that an overall diet low in salt and very

low in animal protein can greatly reduce your chance of developing kidney

stones.

As a general rule, restricting your intake of calcium doesn't seem to lower

your risk. In fact, researchers have found that women with the highest calcium

intake are less likely to develop kidney stones than are women who consume less

calcium. Why? Dietary calcium binds with oxalates in the gastrointestinal tract

so that oxalates can't be absorbed from the intestine and excreted by the

kidney to form stones.

An exception to this rule occurs when an individual absorbs too much dietary

calcium from the intestine. In such a circumstance, restricting calcium intake

is useful.

Calcium supplements seem to have the same protective effect as dietary calcium,

but only if they're taken with meals. When taken on an empty stomach, the

calcium can't bind with the oxalates in food.