Ingredient Disclosure

Ingredient Disclosure

Customized Menu Plans for The Body Ecology Diet


In my work as a Holistic Nutritionist and Personal Chef, I see certain foods cause similar issues for people (i.e. bloat, yeast overgrowth, fatigue). This is one reason I leave the following foods off the menus I create:

  • Artificial colors/flavors (i.e. red dye #40, monosodium glutamate)
  • Chemical leavening agents (i.e. baking soda, baking yeast)
  • Foods with additives, chemicals, emulsifiers, preservatives, stabilizers
  • Fruit containing high sugar content (i.e. bananas, grapes, melon)
  • Gluten* (i.e. wheat, rye, barley, triticale, commercial oats)
  • Pasteurized dairy
  • Peanuts
  • Poor quality oil (i.e. canola oil, soybean oil, margarine)
  • Refined salt
  • Sugars (i.e. sucanat, molasses, maple syrup, amasake, honey)
  • Shellfish (i.e. mollusks: clams/scallops/oysters and crustaceans: crab/prawns/shrimp)
  • Tomatoes
  • Un-fermented soy (i.e. tofu, soy milk, soybeans)

*I find many people tolerate the following stone-ground whole meal flours made from ancient, organic wheat such as spelt and Kamut or a heritage variety like Red Fife. 

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