Gillian McKeith's Food Bible (138 page)

Brussels sprouts.

String beans and adzuki beans.

Horseradish and ginger.

Squash and pumpkins.

Scallions, onions, and garlic.

Sea vegetables: nori, kombu, and dulse.

Grains: millet, buckwheat, rye, amaranth, quinoa.

Sprouts: sprouted barley, rice, millet, quinoa.

AVOID

Alcohol.

Sugar and sweets.

Breads or baked goods with added yeast.

Mushrooms.

Dairy products.

Coffee and conventional teas.