Dysbiosis Dietary Recommendation
Suggestions for dealing with dysbiosis:
- Eat two large chopped salads each day: Normal flora feed on vegetable fiber. Eating chopped salads will help normal, beneficial bacteria to thrive
- Chew your food thoroughly: This improves digestion, breaking down food particles and mixing them with salivary juices. The better your digestion, the easier it is to treat dysbiosis
- Don’t eat a lot of meat: You don’t have to avoid it completely (unless allergies are an issue). Eating too much meat can feed certain species of undesirable bacteria.
- Avoid dairy products
- Eat plenty of RAW vegetables: Raw foods contain enzymes and aid digestion
- Find and eliminate any allergens: avoiding hidden allergies will reduce the burden on the immune system.
Eliminate the following food from the diet
Sugars
- Beet sugar
- Cane sugar
- Corn sugar
- Dextrose
- Corn syrup
- Fructose
- Honey and related products
- Honeycomb
- Maple syrup
- Molasses
Fruits
- Apricot
- Banana
- Cantaloupe
- Cherry
- Coconut (oil meal, milk, eat)
- Currant
- Date
- Date plum
- Fig (all varieties)
- Grape
- Grapefruit
- Kiwi fruit
- Loganberry
- Mango
- Mulberry
- Nectarine
- Orange
- Pear
- Persimmon
- Plum
- Pomelo
- Prune
- Raisin
- Raspberries
Vegetables
- Chinese yam
- Morel mushroom
- Plantain
- Poi
- Tapioca
- Taro
- Yan (sweet potato)
Nuts/Nut butters
- Brazil nut
- Butternut
- Cashew
- Cola nut
- Hickory nut
- Macadamia nut
- Pecan
- Pistachio
- Walnut
Miscellaneous
Apple cider vinegar
Bakers yeast
Black tea
Brewers yeast
Buckthorn
Chocolate
Coca
Cocoa butter
Cream of tartar
Pickles
Vinegar
Animal products
Cheese
Mould
Asiago
Bel paese
Bleu
Brick
Brie
Camembert
Emmental
Gorgonzola
Gruyere
Muenster
Port de salut
Roquefort
Stilton
Swiss
Pork
Food that are permitted
Fruits
- Watermelon
- Apples
- Backberries
- Blueberries
- Papaya
- Pineapple
- Pomegranate
- Strawberries
- Peaches
Nuts/Nut butters
- Almond
- Chestnut
- Hazelnut
- Filberts
- Pine nuts
Animal products
- Beef (lean cuts)
- Chicken (no skin)
- turkey
- cod
- haddock
- plaice
- salmon
- trout
- tuna
- oysters
- mussels
- red snapper
- hake
- kingklip
Vegetables
- Bok choy / pak choi
- Broccoli, whole – 3/4 cup
- Broccoli, heads only – 3/4 cup
- Broccoli, stalks only – 1/3 cup
- Broccolini, whole – 1/2 cup chopped
- Broccolini, heads only – 1/2 cup
- Broccolini, stalks only – 1 cup
- Brussels sprouts – 2 sprouts
- Butternut squash – 1/4 cup
- Cabbage, common and red up to 3/4 cup
- Callaloo
- Carrots
- Celeriac
- Celery – less than 5cm of stalk
- Chilli – if tolerable
- Chives
- Collard greens
- Cucumber
- Fennel
- Ginger
- Kale
- Leek leaves
- Lettuce:
- Butter lettuce
- Iceberg lettuce
- Radicchio lettuce
- Red coral lettuce
- Rocket lettuce
- Romaine/Cos lettuce
- Okra
- Olives
- Pumpkin
- Radish
- Seaweed / nori
- Spinach, baby
- Squash
- Swede
- Swiss chard
- Turnip
- Water chestnuts
Herbs and spices:
- Basil
- bay leaf
- black pepper
- cayenne pepper
- cilantro
- cinnamon
- cloves
- cumin
- curry
- dill
- ginger
- mint
- oregano
- paprika
- rosemary
- sage
- tarragon
- thyme
- turmeric