Guidance for patients undertaking particular treatments: patient information sheets

• Fresh vegetables, organic if possible, eaten raw, steamed, boiled, or stir-fried Replace Soy sauce with Kallo yeast free stock cube, or “Braggs Liquid Aminos” available in health food shops.
• Garlic is a highly effective anti-fungal agent
• Avocadoes without dressing.
• Tomatoes - limited amounts

• Fresh meat (organic if possible). Avoid processed meats as they often contain sugars/dextrose, honey glazes etc.
• Fish and seafood in moderate amounts e.g. three times per week.
• Limited amounts of smoked products

• Whole wheat, oats, brown rice, barley, rye, millet, buckwheat, corn (maize),
  quinoa (pronounced “keen-wah”) bulghar wheat (couscous)
• Non-yeasted breads – homemade plain scones and pancakes, potato cakes, some soft tortillas and chapattis (avoid any with added yeast/invert sugars), soda bread (check for buttermilk and avoid) - rye bread or Pumpernickel (some “Village Bakery” and good bakeries make them without yeast/molasses/malt)  
• Wholemeal pasta, brown rice and corn pastas, rice noodles.
• Cereals: shredded wheat, porridge, Ready Brek, puffed rice, puffed wheat, quinoa pops, any cereals from Health Shops which are sugar, malt, dried fruit and nut-free.

• Avoid all fruits for the first four weeks of the diet. The Doctor will advise whether you can reintroduce small amounts, peeled and organic thereafter.
• A small amount of lemon is okay, i.e. a slice in a glass of water, or squeezed over salad and in cooking

• If in shells and freshly cracked: almonds, hazelnuts, walnuts, pecans, brazils, coconut.
• Avoid peanuts and pistachios

• Crispbreads, Ryvita, oatcakes (sugar and malt free), corn crispbreads, crackers, brown rice cakes
• Sunflower seeds, pumpkin seeds, pine nuts (best lightly toasted)
• Olives in oil (not vinegar)
• Plain salted crisps (check ingredients)

• Beans and Lentils. Cooked from dry.  Tinned are okay in brine if sugar/vinegar free.
• Chickpeas. Add to casseroles, or as hummus, many different flavours available. Red pepper or lemon and coriander are lovely on crispbreads, rice cakes and homemade plain scones.

• Tofu, soya cheese.

• Small amounts only, organic if possible. Unsweetened rice and soya milk are useful alternatives and many have added calcium.
• Natural live ('bio') yoghurt, cottage cheese (avoid all other cheeses which are fermented
• Most butters and alternative spreads are okay but check they contain no sugar/dextrose
• Oatly Cream Drink is good for cooking with.

• Okay unless sensitive on testing. 3-4 a week, free range, organic.

• Unrefined, cold-pressed, organic if possible
• Olive, Sunflower, safflower, soya, sesame, corn, canola (rape seed)

• Spring/mineral water, filtered tap water 2 litres a day.
• Fresh vegetable juices
• For a savoury drink try half a “Kallo” yeast free stock cube dissolved in a mug of boiling water
• Tea: Rooibosch, hot or iced with lemon, herb teas e.g. camomile, mint, ginger, cinnamon, ginseng, green tea, white tea, jasmine.
• Coffee substitutes: dandelion (check for lactose), chicory, carob.

• White sugar, brown sugar, sucrose, fructose, glucose, dextrose, corn syrup, maltose
• Honey, caramel, golden syrup, treacle, molasses, maple syrup
• Cakes, biscuits, pastries, croissants, puddings, ice cream
• Fizzy drinks, fruit juices from concentrates and squashes
• ‘Hidden sugars’ in packaged and processed foods
• Chocolate and other sweets
• White flour and most supermarket breads except those outlined under “Wholegrains”
• White rice
• Alcoholic drinks

• Yeasted breads, rolls, pizza
• Alcoholic drinks (beer, wine, cider, spirits, etc.)
• Cheeses, buttermilk, sour cream
• Yeast extract (Marmite, Vegemite, Bovril, gravy mixes)
• Fermented products (vinegar, pickles, soy sauce, miso) replace with “Bragg’s Liquid Aminos”
• Malted products
• Mushrooms, truffles
• Grapes and all dried fruits: sultanas, figs, raisins, apricots etc.
• Nuts (unless freshly shelled; peanuts and pistachios not allowed)
• Yeast-derived vitamins, e.g. some vitamin B supplements
• Citric acid (e.g. in drinks and tinned tomatoes)
• Monosodium glutamate (flavour enhancer) E621 (e.g. in Chinese food and  many processed / packaged foods)
• Black tea (fermented)
• Quorn

Avoid Tea, Coffee and Cola drinks – (stimulants)

Always check the ingredients on food labels for yeast, sugar, malt, vinegar, citric acid, monosodium glutamate (E621), peanuts, dried fruit, cheese, mushrooms, etc.

We do not recommend the consumption of artificial sweeteners.  Aspartame (Nutrasweet) can imbalance levels of amino acids and neurotransmitters in the brain and is neurotoxic, poisonous to nerve cells. It has been linked with mood and sleep disturbances, hyperactivity, Parkinson’s disease, and Alzheimer’s disease.  Saccharine has been linked with bladder cancer.  Artificial sweeteners also give the body a false message that blood sugar levels are raised, therefore the pancreas releases insulin to reduce the sugar levels.  As artificial sweeteners do not increase blood sugar levels the insulin reduces normal sugar store levels and this can lead to hypoglycaemic attacks