Читать книгу Food Combining for Health Cookbook: Better health and weight loss with the Hay Diet - Jean Joice - Страница 10
ОглавлениеColumns I and III are incompatible (see note below right)
I FOR PROTEIN MEALS
Proteins
Meat of all kinds: Beef, lamb, pork, venison
Poultry: Chicken, duck, goose, turkey
Game: Pheasant, partridge, grouse, hare
Fish of all kinds including shellfish
Eggs
Cheese
Milk: cow, goat or sheep, but not UHT or homogenized, also unsweetened soya milk (all milks combine best with fruit and should not be served at a meat meal)
Yoghurt, including soya yoghurt
Quark, Fromage Frais
Fruits
Apples
Apricots (fresh & dried)
Blackberries
Blueberries
Cherries
Clementines
Currants (black, red or white if ripe)
Gooseberries (if ripe)
Grapefruit
Grapes (black and white)
Guavas
Kiwis
Lemons
Limes
Loganberries
Lychees
Mangoes
Melons (eaten alone as a fruit meal)
Nectarines
Oranges
Papayas (Pawpaw)
Passion Fruit
Peaches
Pears
Pineapple
Prunes (for occasional use)
Raspberries
Satsumas
Strawberries
Tangerines*
II NEUTRAL FOODS
Can be combined with either Col I or Col III
Nuts & Seeds
All except peanuts
Nut & seed butters
(not peanut butter)
Fats
Butter
Cream
Crème fraîche
Cream cheese
Egg yolks
Olive oil
Sunflower seed oil (cold pressed)
Sesame seed oil (cold pressed)
Walnut oil (cold pressed)
Bran
Wheat, oat or soya bran
Wheatgerm
Vegetables
All green and root vegetables (except potatoes and Jerusalem artichokes)
Asparagus
Aubergines (eggplants)
Beans (all fresh green beans)
Beetroot (Beet)
Broccoli
Brussels sprouts
Cabbage
Calabrese
Carrots
Cauliflower
Celery
Celeriac
Chard
Courgettes (zucchini)
Globe artichokes
Kohlrabi
Leeks
Marrow (squash)
Mushrooms
Onions
Parsnips
Peas
Spinach
Swedes (rutabagas)
Turnips
III FOR STARCH MEALS
Cereals
Wholegrain: wheat, barley, maize (corn), oats, millet rice (brown, unpolished), rye, buckwheat, quinoa
Bread 100% wholewheat
Flour 100% or 85%
Oatmeal or flakes
Wholewheat egg-free pastas
Milk: cow, goat or sheep, but not UHT or homogenized, nor soya milk – in strict moderation only
Yoghurt (not soya yoghurt) – in moderation
Sweet Fruits
Bananas – ripe
Plaintain
Dates (fresh & dried)
Figs (fresh & dried)
Grapes – extra sweet
Papaya if very ripe
Pears if very sweet & ripe
Currants
Raisins
Sultanas
Vegetables
Com & Sweetcorn
Potatoes
Jerusalem Artichokes
Pumpkin
Winter Squashes
Sweet Potato
I FOR PROTEIN MEALS
Salad Dressings
French dressing made with oil and lemon juice or apple cider vinegar
Cream dressing
Mayonnaise (homemade)
Sugar Substitute
Diluted frozen orange juice
Concentrated fruit juices
Soya Products
(use in moderation unless on a vegetarian diet)
Soya beans and all soya products including TVP*
Tofu (not smoked)
Other plant proteins: Quorn
II NEUTRAL FOODS
Can be combined with either Col I or Col III
Saladings
Avocados
Chicory (endive)
Corn salad (mâche)
Cucumber
Fennel
Garlic
Lettuce
Mustard & cress
Olives (in brine)
Peppers red & green
Radishes
Spring Onions (scallions)
Sprouted legumes
Sprouted seeds
Tomatoes (uncooked)
Watercress
Herbs and Flavourings
All herbs fresh or dried
Vegetable stock (bouillon) cubes and powders
All spices – use sparingly
Yeast extract
Miso/tamari/shoyu
Grated lemon rind (organic)
Grated orange rind (organic)
Vanilla pod/extract
Sugar Substitute
Raisins and raisin juice
Currants
Sultanas
Honey, Maple syrup (in strict moderation)
III FOR STARCH MEALS
Salad Dressings
Sweet or soured cream
Olive oil or cold pressed seed oils
Fresh tomato juice with oil and seasoning
Sugars
(All sugar in strict moderation)
Honey, Maple syrup
Molasses
Pulses/Legumes**
Aduki beans
Black-eyed beans
Butterbeans
Cannellini beans
Chick peas (Garbanzos)
Haricot beans
Lentils – all kinds
Marrow fat peas
Peanuts
Pinto beans
Red kidney beans
