| Days | #1 | #2 | #3 | #4 |
| GRAINS | oat rye quinoa |
barley millet soy |
wheat corn amaranth |
rice spelt buckwheat |
| FRUIT | Malus pineapple blueberry Mulberry |
Rosaceae papya currant |
Gourd Citrus grape |
banana elderberry Prunus |
| NUTS | Cashew Walnut |
Chestnut | Birch macadamia |
Brazil nut almond |
| VEGETABLES | Lily Nightshade |
Morning Glory Legumes |
Chenopadium Gourd |
Composite Parsley |
| MEAT | beef/milk Mollusks |
fowl/eggs deer |
lamb pork |
Fish Crustacean |
| OILS (should match food groups) | olive | soy sesame |
avacado corn flaz |
almond safflower sunflower |
| THICKENERS | tapioca potato |
arrowroot | corn | apricot nectar cane sugar |
| SWEETNERS | pineapple / apple juice honey |
date berry juice |
grape juice maple beet sugar |
apricot nectar cane sugar |
| SPICES | Nightshade pepper |
Ginger Myrtle |
Laurel nutmeg |
|
| BULK | pectin | chia seed | flax seed | psyllium |
1. Food groups are capitalized. Additional choices are available within the group and are listed on Page 2.
2. If you react to a food group, do not add to diet until week 3. To ensure not having loss of food, rotate.
3. On the day you are eating a particular food, you may eat it reasonably often, but do not overeat.
4. If you react to many foods, you may want to eat a larger variety of foods within a day.
NUT MILK can be made with the following: pecans, almonds, macadamias, walnuts, filberts, and coconut. Here’s how: Blend 1/4 cup with 8 oz. water until smooth; strain if desired. Add sweetener, if your program allows it, or vanilla. Refrigerate and use on cereals or in recipes. C: NUTRITION\ROTDIET2\5/17/98
