Definitions:

• In moderation = 2-3/week.
• Minimize/sparingly = Once/week.

Dairy and Cheese Notes:

Milk and many milk products contain lactose; those last three letters in lactose denote sugar (sucrOSE, glucOSE, etc.). Lactose is milk sugar, and since sugar is to be avoided milk is certainly excluded. Organic and grass-fed whey protein is allowed.

High fat dairy has less lactose which allows you to eat cream cheese, real, cultured sour cream and unsweetened whipping cream. Real butter and ghee are primarily fat and so are allowed.

Young cheese (aged around 4 months) has more lactose than aged cheese. It tends to be soft and pliable. Aged cheese has less moisture, is firm and has either a crumbly or sometimes even crystalline texture.

• Cottage, ricotta, feta or mozzarella cheese and other young cheeses are discouraged.
• Aged cheese has less lactose, so it is acceptable on Phase 2; think parmesan, cheddar and swiss.
• Other cheeses are made using fungi. It is best to avoid these: Brie, Blue, Camembert, etc.

Plain yogurt, goat especially, is encouraged because it contains healthy acidophilus bacteria. Acidophilus helps replace good bacteria in the GI tract that get destroyed by yeast or their mycotoxins such as anti-biotics and may help with a variety of digestive problems. Your best choice is organic, unsweetened, plain, high fat yogurt.

Nuts and Seeds Notes:

All nuts except pistachios and peanuts, which are the worst mycotoxin offenders, are acceptable.

• If nuts bother your stomach (possibly because of phytates/tannins or the extra fat) keep to a handful a day or soak them overnight before use. Once soaked you can then dehydrate them to make them more palatable.

All seeds are acceptable, but sunflower seeds are likely to carry mycotoxins and are not allowed on Phase 1. You can have them on the Phase 2 and Life Phase diets but keep it to one serving/week.

• Nature’s protective coating on hard-shelled seeds, such as flax and chia seeds, prevents the body from absorbing nutrients. To get maximum nutrition, grind them into a powder with a coffee grinder or seed mill before eating.

Bread and Pasta Notes:

We want you to avoid the mycotoxins (fungal poisons implicated in very serious diseases) that frequently contaminate grains and grain products used for animal feed and food. Furthermore, the carbohydrates found in whole grains might aid in fueling an underlying, pathogenic fungal infection inside the body.

Most flours will contain mycotoxins. Bread and pasta are avoided because of these mycotoxins, not because of the gluten, although gluten can also be problematic for some.

• On Phase 1 no grains are allowed, avoid wheat, barley, oats, rye, corn, rice, sorghum, and triticale.
• On Phase 2 you are allowed oats and rice in moderation and a slice of sourdough bread/week OR a sprouted grain tortilla. It is optimal to avoid those as well, think of bread as a rare treat.
• On Life Phase you can have bread and pasta in moderation.

Sourdough is preferred over yeast bread because there is less yeast (and it is more natural). Check the ingredient list for added yeast on purchased sourdough bread. Friesen Bros and L’OCA have a bakers-yeast free sourdough.

A sprouted tortilla does not have yeast. Grain, once sprouted, is a plant and more nutritious.

Legume Notes:

The category Legume includes all peas and beans, this includes lentils.

Alcohol Notes:

Alcohol is most often made from grains, think concentrated mycotoxins. Read above.

Leftover Notes:

Processing, including cooking, does not appear to kill or reduce mycotoxins. They will be present in both raw and prepared foods. Leftovers will grow mycotoxins, so ensure that you are not eating food that is days old.

Food Alternatives

Low-carb and antifungal does not mean low-taste. If you find yourself craving carbohydrates, you can resist the temptation by choosing healthy alternatives such as the following:

Alternative Snacks: