Suggestions for dealing with dysbiosis:

  1. Eat two large chopped salads each day: Normal flora feed on vegetable fiber. Eating chopped salads will help normal, beneficial bacteria to thrive
  2. Chew your food thoroughly: This improves digestion, breaking down food particles and mixing them with salivary juices. The better your digestion, the easier it is to treat dysbiosis
  3. Don’t eat a lot of meat: You don’t have to avoid it completely (unless allergies are an issue). Eating too much meat can feed certain species of undesirable bacteria.
  4. Avoid dairy products
  5. Eat plenty of RAW vegetables: Raw foods contain enzymes and aid digestion
  6. Find and eliminate any allergens: avoiding hidden allergies will reduce the burden on the immune system.

Eliminate the following food from the diet

Sugars

  • Beet sugar
  • Cane sugar
  • Corn sugar
  • Dextrose
  • Corn syrup
  • Fructose
  • Honey and related products
  • Honeycomb
  • Maple syrup
  • Molasses

Fruits

  • Apricot
  • Banana
  • Cantaloupe
  • Cherry
  • Coconut (oil meal, milk, eat)
  • Currant
  • Date
  • Date plum
  • Fig (all varieties)
  • Grape
  • Grapefruit
  • Kiwi fruit
  • Loganberry
  • Mango
  • Mulberry
  • Nectarine
  • Orange
  • Pear
  • Persimmon
  • Plum
  • Pomelo
  • Prune
  • Raisin
  • Raspberries

Vegetables

  • Chinese yam
  • Morel mushroom
  • Plantain
  • Poi
  • Tapioca
  • Taro
  • Yan (sweet potato)

Nuts/Nut butters

  • Brazil nut
  • Butternut
  • Cashew
  • Cola nut
  • Hickory nut
  • Macadamia nut
  • Pecan
  • Pistachio
  • Walnut

Miscellaneous

Apple cider vinegar

Bakers yeast

Black tea

Brewers yeast

Buckthorn

Chocolate

Coca

Cocoa butter

Cream of tartar

Pickles

Vinegar

Animal products

Cheese

Mould

Asiago

Bel paese

Bleu

Brick

Brie

Camembert

Emmental

Gorgonzola

Gruyere

Muenster

Port de salut

Roquefort

Stilton

Swiss

Pork

Food that are permitted

Fruits

  • Watermelon
  • Apples
  • Backberries
  • Blueberries
  • Papaya
  • Pineapple
  • Pomegranate
  • Strawberries
  • Peaches

Nuts/Nut butters

  • Almond
  • Chestnut
  • Hazelnut
  • Filberts
  • Pine nuts

Animal products

  • Beef (lean cuts)
  • Chicken (no skin)
  • turkey
  • cod
  • haddock
  • plaice
  • salmon
  • trout
  • tuna
  • oysters
  • mussels
  • red snapper
  • hake
  • kingklip

Vegetables

  • Bok choy / pak choi
  • Broccoli, whole – 3/4 cup
  • Broccoli, heads only – 3/4 cup
  • Broccoli, stalks only – 1/3 cup
  • Broccolini, whole – 1/2 cup chopped
  • Broccolini, heads only – 1/2 cup
  • Broccolini, stalks only – 1 cup
  • Brussels sprouts – 2 sprouts
  • Butternut squash – 1/4 cup
  • Cabbage, common and red up to 3/4 cup
  • Callaloo
  • Carrots
  • Celeriac
  • Celery – less than 5cm of stalk
  • Chilli – if tolerable
  • Chives
  • Collard greens
  • Cucumber
  • Fennel
  • Ginger
  • Kale
  • Leek leaves
  • Lettuce:
    • Butter lettuce
    • Iceberg lettuce
    • Radicchio lettuce
    • Red coral lettuce
    • Rocket lettuce
    • Romaine/Cos lettuce
  • Okra
  • Olives
  • Pumpkin
  • Radish
  • Seaweed / nori
  • Spinach, baby
  • Squash
  • Swede
  • Swiss chard
  • Turnip
  • Water chestnuts

Herbs and spices:

  • Basil
  • bay leaf
  • black pepper
  • cayenne pepper
  • cilantro
  • cinnamon
  • cloves
  • cumin
  • curry
  • dill
  • ginger
  • mint
  • oregano
  • paprika
  • rosemary
  • sage
  • tarragon
  • thyme
  • turmeric
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