Over the years, in my work as a Nutrition Consultant, I’ve noticed that certain foods cause a large amount of people a fair amount of problems. For this reason, I avoid the following ‘problem foods’ on my meal plans. Most of these foods are known to cause inflammation, yeast overgrowth, and immune/digestive responses; such as allergies and intolerances.
Problem Foods Avoided
- Artificial colors + flavors (i.e. red dye #40, monosodium glutamate)
- Chemical leavening agents (i.e. baking soda, baking yeast)
- Foods processed with additives, chemicals, emulsifiers, preservatives, or stabilizers
- Fruit containing high amounts of sugar (bananas, grapes, melon)
- Gluten (i.e. wheat, spelt, kamut, rye, barley, triticale, commercial oats)
- Pasteurized dairy
- Peanuts
- Poor quality oil (i.e. canola oil, soybean oil, margarine)
- Refined salt
- Refined sugar (i.e. sucanat, raw sugar, molasses, maple syrup, amasake, honey)
- Shellfish (i.e. mollusks: clams, scallops, oysters/crustaceans: crab, prawns, shrimp)
- Un-fermented soy (i.e. tofu, soy milk)
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