DOCSLIB.ORG

Paleo Low-FODMAP Diet Food List.Pages

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Paleo Low-FODMAP Diet Food List.Pages ! Paleo Low-FODMAP Diet Food List Please note that this list assumes that you are already following a Paleo diet. All foods and beverages that should be avoided on the Paleo diet, such as grains (wheat, oats, corn, etc.), should also be avoided here. Food Groups Eat Freely May Cause Symptoms Best Avoided Bamboo shoots Beet Bok choy Carrot Cucumber (including pickles made without sugar) Dandelion greens Artichoke (fructose) Eggplant Asparagus (fructose) Endive Broccoli (fructans) Fermented vegetables (raw Cabbage (fructans) sauerkraut, or lacto- fermented vegetables) Cauliflower (polyol) Green beans Garlic (fructans) Avocado (polyol) Kale Jerusalem artichoke Brussels sprouts (fructans) (fructans) Lettuce Celery (polyol) Leeks (fructans) Olives VEGETABLES Fennel bulb (fructans) Okra (fructans) Parsnip Green peas (fructans) Onion (fructans) Sea vegetables Mushrooms (polyol) Shallots (fructans) Spinach Snow peas (fructans, Spring onion (green part polyols) only) Sugar snap peas (fructose) Sprouts and microgreens (including alfalfa and Raddichio (fructans) sunflower) Tomato sauces and tomato Summer squash (zucchini, paste (fructose, fructans) pattypan and yellow squash) Swiss chard Tomatoes (including cherry tomatoes) Winter squash (acorn, butternut, pumpkin and spaghetti squash) kresserinstitute.com 1 ! Food Groups Eat Freely May Cause Symptoms Best Avoided Banana, ripe Blueberries Grapefruit Apple (fructose and polyol) Kiwi Apricot (polyol) Lemon Cherries (fructose and Lime polyol) Banana, unripe Mandarin Mango (fructose) Longon (polyol) Melons (including Nectarine (polyol) FRUITS Lychee (polyol) cantaloupe and honeydew) Peach (polyol) Rambutan (polyol) Orange Pear (fructose and polyol) Grapes (fructose) Papaya Persimmon (polyol) Passionfruit Plum (polyol) Pineapple Watermelon (fructose and Raspberries polyol) Rhubarb Strawberries Muscle meats Organ meats Homemade bone broth Legumes (lentils, beans, and peanuts) PROTEINS Fish and Seafood Poultry Soy (including edamame, ␡ tofu, tempeh, and soy milk) Eggs Bacon (made without sugar) Avocado oil Vegetable oils and high Coconut oil pro-inflammatory omega-6 Cod liver oil fats (canola, sunflower, Ghee safflower, grape seed, FATS Avocado (polyol) Lard from pastured animals soybean, cottonseed and peanut oils) Olives and EVOO Prepared mayonnaise and Macadamia oil salad dressings Homemade mayonnaise Cassava / Yuca Plantain Rutabaga Sweet potato (polyol) STARCHES Taro Legumes Yam (polyol) Turnip White potato White rice kresserinstitute.com 2 ! Food Groups Eat Freely May Cause Symptoms Best Avoided ␡ Pistachios (fructans) All nuts may be difficult to Most nuts, seeds, and nut NUTS & SEEDS Almonds digest, and caution should butters be taken. Sprouted nuts or Hazelnuts homemade sprouted nut butters may be best tolerated. High-fat, low-lactose dairy products made from the milk of Cheese pastured cows, ideally raw; only All commercial dairy Butter DAIRY if tolerated: products made from non- Ghee Cream pastured, grain-fed cows, such as commercial yogurt Kefir (fermented 24 hours) and pasteurized milk Yogurt (fermented 24 hours) Sugar-, grain-, soy- or gluten-containing seasonings or condiments Fresh and dried herbs (ketchup, soy sauce, some Ginger tamari sauces, balsamic Pepper glaze, commercial HERBS, SPICES Coconut aminos mayonnaise and salad Salt (Celtic sea salt, & COOKING Garlic and onion powders (may dressings) Himalayan salt, Murray River contain fructans) INGREDIENTS salt) Chicory (fructans) Seaweed Sugar alcohols (sorbitol, mannitol, xylitol, etc.) Vinegar Gums, carrageenan, soy lecithin MSG and colorings Agave syrup (fructose) Coconut (unsweetened shredded, milk, cream, and Artificial sweeteners butter) (Splenda, aspartame, etc.) SWEETS ␡ Coconut sugar High-fructose corn syrup (fructose) Best avoided for at least Dark chocolate (100% cacao) 30 days Honey (fructose) Maple syrup Refined sugars Water (flat or sparkling; Teas with fruits containing with lemon or lime juice if polyols or fructose Beer (most contain gluten preferred) Decaffeinated coffee (Swiss and/or mannitol) Homemade bone broth water processed) Fruit juice BEVERAGES Tea (unsweetened white, Both alcohol and caffeine may Soda green, oolong, rooibos) irritate the GI tract, though small amounts of coffee, black Wine (ports, late harvest, Herbal teas without unsafe tea, mate and dry wine may be ice wine) fruits enjoyed if tolerated. kresserinstitute.com 3 ! IMPORTANT TIPS FOR OPTIMAL GI HEALTH DURING YOUR TIME ON A LOW-FODMAP DIET: ■ Liver from pastured animals one to two times weekly will help to replenish your vitamin B12, iron, and other nutrients you may be deficient in due to dysbiosis. ■ Homemade bone broths can be very healing for the GI tract. ■ Meats are most easily digested when prepared at low cooking temperatures, using moist cooking techniques. Consider using a slow-cooker, stewing, braising or poaching for at least 30 days. ■ Vegetables should be well-cooked with any seeds removed to improve digestibility; minimize your intake of raw, fibrous fruits and vegetables. For more information on this, see: http:// chriskresser.com/got-digestive-problems-take-it-easy-on-the-veggies ■ Be very careful when eating out, and consider calling ahead to ask about preparation methods and ingredients to find an option that works for you. Adapted from Aglaee Jacob, MS, RD from http://radicatanutrition.com/paleo-low-fodmap-diet-food-list/ kresserinstitute.com 4 .
Load more

Recommended publications
  • A Fiber to Enrich Product Appeal
    INCREASE FIBER. RETAIN APPEAL. REDUCE COST-IN-USE. A fiber to enrich product appeal Support digestive wellness — without impacting taste, texture or color using NOVELOSE® 3490 dietary fiber The call for fiber and digestive health is getting louder. Forty-four percent of U.S. consumers are increasing fiber consumption.1 And 70% of consumers feel digestive health is “important.”2 As you formulate to support digestive wellness with more fiber, you must overcome the unappealing effects fiber can often have on taste, texture and appearance — and for some consumers, digestive comfort — to keep consumers coming back for more. Now, NOVELOSE 3490 dietary fiber from Ingredion can help you deliver just-right taste, texture, and even fewer calories in fiber–rich baked goods, tortillas, cereal and bars. And, it’s Low FODMAP Certified to help you bring fiber to consumers who follow a low FODMAP diet. Take the lead in fiber fortification to support digestive wellness Adding fiber to many commonly consumed foods can be a challenge. You must balance the positive health benefits and label claims with the potentially negative impact of fiber on taste, texture and appearance. Not anymore. New NOVELOSE® 3490 resistant starch (type RS4) is an insoluble fiber that has little to no impact on taste, color or texture. By replacing a portion of the flour in bread, baked snacks, cookies, tortillas, cereal and bars, the tapioca-based fiber reduces calories and enables processing ease. It also reduces cost-in-use compared to many other fibers. Meet the growing low FODMAP trend Give consumers the fiber — and taste they want without digestive discomfort Many foods found in American diets are high in in certain short- chain carbohydrates called FODMAPs, which can trigger occasional digestive discomfort.
    [Show full text]
  • Low FODMAP Food Chart Ibsdiets.Org
    Low FODMAP Food Chart IBSDiets.org Low FODMAP High FODMAP Vegetables and Legumes Bamboo shoots Garlic Bean sprouts Onions Broccoli (3/4 cup) Aparagus Cabbage, common and red (3/4 cup) Beans e.g. black, broad, kidney, lima, soya Carrots Cauliflower Celery (less than 5cm stalk) Cabbage, savoy Chick peas (1/4 cup max) Mange tout Corn (1/2 cob max) Mushrooms Courgette / Zucchini (65g) Peas Scallions / spring onions (white part) Cucumber Eggplant (1 cup) Green beans Green pepper (1/2 cup) Kale Lettuce e.g. Butter, iceberg, rocket Parsnip Potato Pumpkin Red peppers Scallions / spring onions (green part) Squash Sweet potato (1/2 cup) Tomatoes (1 small) Turnip (1/2 turnip) Fruit Bananas, unripe (1 medium) Apples Blueberries (1/4 cup) Apricot Cantaloupe (3/4 cup) Avocado Cranberry Bananas, ripe Clementine Blackberries Grapes Grapefruit Melons e.g. Honeydew, Galia (1/2 cup) Mango Kiwifruit (2 small) Peaches Lemon Pears Orange Plums Pineapple Raisins Raspberry (30 berries) Sultanas Rhubarb Watermelon Strawberry For up to date and extensive information go to www.IBSDiets.org Meat and Substitutes Beef Sausages (check ingredients) Chicken Processed meat (check ingredients) Lamb Pork Quorn mince Cold cuts e.g. Ham and turkey breast Breads, Cereals, Grains and Pasta Oats Barley Quinoa Bran Gluten free foods e.g. breads, pasta Cous cous Savory biscuits Gnocchi Buckwheat Granola Chips / crisps (plain) Muesli Cornflour Muffins Oatmeal (1/2 cup max) Rye Popcorn Semolina Pretzels Spelt Rice e.g. Basmati, brown, white Wheat foods e.g. Bread, cereal, pasta
    [Show full text]
  • SIBO Bi Phasic Diet Serves 2
    Phase 7 DAY SIBO Meal Plan 1 serves 2 Phase 1 | Restricted | SIBO Bi Phasic Diet Rebecca Coomes 1 the healthy gut Join us for our latest SIBO recipes, articles, interviews with leading specialists, SIBO cookbooks and more. THE HEALTHY GUT THE HEALTHY thehealthygut.com © The Healthy Gut 2018 Recipes: Rebecca Coomes All rights reserved. No part of this publication may be reproduced or distributed Editor: Rebecca Coomes and Kate Saunders-Morgan in any form or by any means, electronic or mechanical, or stored in a database or First published in Australia in 2017 Creative Director: Rebecca Coomes retrieval system, without prior written permission from The Healthy Gut. by The Healthy Gut Design and typesetting: Yedah Merino Designs The information in this book is for information purposes only. It is not intended PO Box 1405 Photographers: Aliki Dimitrakopoulos and Rebecca Coomes nor implied to be a substitute for professional medical advice. Please consult Camberwell East VIC 3126 Prop and food styling: Aliki Dimitrakopoulos and Rebecca Coomes your healthcare provider to discuss your personal healthcare requirements or Food preparation: Rebecca Coomes treatment plan. Reading the information in this book does not create a physician- patient relationship. 2 contents 4 The SIBO Bi-Phasic Diet Protocol 36 SIBO Cookbooks contents contents 5 The SIBO Bi-Phasic Diet Phases 37 Live Well With SIBO 6 Food Tables 10 Meal Plan 11 Recipe Index 12 Shopping List 13 Breakfasts 18 Lunches 22 Dinners 31 Extras 24 the SIBO bi-phasic diet protocol This meal plan has been developed in compliance with Dr. Nirala Jacobi’s SIBO Bi-Phasic Diet protocol and has a range of recipes that are suitable for the Restricted phase of the diet.
    [Show full text]
  • The Low FODMAP Diet
    The Low FODMAP Diet FOOD GROUP FOODS TO AVOID FOODS TO TRY INSTEAD Grains Foods made from wheat or wheat Rice, corn tortilla chips, gluten-free flour including: bread, cereal grains (like buckwheat and quinoa), and pasta foods made with gluten-free flour Fruits Apples, avocado, ripe bananas, Unripe bananas, most types of watermelon, grapefruit, pears, berries, grapes, cantaloupe, oranges, peaches, plums, most canned or pineapple, kiwi, rhubarb dried fruits Vegetables Garlic, onion, asparagus, beets, Bell peppers, cucumbers, broccoli, cauliflower, cabbage, black beans, lettuce, potatoes, tomatoes, kidney beans, peas corn, celery, green beans Meats & Proteins Most processed meats, meat served Beef, chicken, canned tuna, eggs, in fruit sauces, chorizo, sausage, most fish, lamb, pork, turkey, pistachios, cashews sunflower seeds, peanuts Dairy Milk (from cow, sheep or goat), Dairy-free milk, hard cheeses, half buttermilk, sour cream, yogurt, and half, mozzarella, sherbet, small some soft cheeses, ice cream, amounts of cream cheese sweetened condensed milk Non-Dairy Alternatives Almond milk, hemp milk, rice milk, Soy products, coconut cream oat milk Beverages Fruit and vegetable juices from Fruit and vegetable juices made high FODMAP foods (apple juice, from low FODMAP foods (orange grapefruit juice), coconut water, juice, tomato juice), coffee, herbal drinks with high-fructose corn syrup tea, water Condiments, High-fructose corn syrup, agave, honey, Balsamic vinegar, olive oil, soy Seasonings, most jams and jellies, relish, hummus, sauce, mayo, mustard, garlic infused Sweeteners artificial sweeteners, any sauces or oil, sugar, salt, pepper, most herbs, dressings made with high FODMAP small amounts of marinara sauces foods or high-fructose corn syrup To make an appointment with a gastroenterologist, visit henryford.com or call 1-800-HENRYFORD (436-7936).
    [Show full text]
  • Nutrition Update for IBD
    Nutrition Update for IBD Nneka Ricketts-Cameron, RD and Tamara Sims-Dorway, RD Arnold Palmer Medical Center is nationally ranked by U.S. News & World Report as one of the 2014-2015 “Best Children’s Hospitals” in Gastroenterology & GI Surgery Objectives • Identify possible nutrient deficiencies for patients with IBD • Review of diet interventions Nutrient Deficiencies • Protein – increased needs due to losses from inflammation • Calories – poor intake during flares • Vitamin D – prednisone known to induce state of vitamin D resistance • Iron – blood losses (more prevalent with UC) • Folate – medications such as methrotrexate and sulphasalazine • Vitamin B12 - surgical resection of stomach or terminal ileum • Calcium – avoidance of lactose, corticosteroids, malabsorption, poor bone density • Magnesium – increased intestinal losses • Zinc – excessive stool losses or high output fistulas Alternative Diets Specific Carbohydrate Diet • Created in mid-20th century by gastroenterologist to treat celiac disease • Became popular in the 1990’s for IBD • Limits all grains and sugar except for fructose in the form of honey • Restricts most milk products except for fully fermented yogurt (home made) • Restricts canned vegetables and fruit juices • Includes unprocessed meat, fish, eggs, vegetables, nuts, most fruits (fresh, frozen or dried) without additives Alternative Diets Specific Carbohydrate Diet Pros Cons • Eliminates processed foods and • Rigid and difficult to maintain additives • Psychologically stressful for • Appeals to individuals with
    [Show full text]
  • What Is the Low-FODMAP Diet?
    LOW-FODMAP DIET What Is the Low-FODMAP Diet? FODMAP refers to a group of five sugars found in certain foods. These sugars are lactose, fructose (in excess), fructans, galactans and polyols. Specifically, FODMAP stands for: • Fermentable • Oligosaccharides • Disaccharides • Monosaccharides • And • Polyols For some people, FODMAPs are poorly absorbed and can cause symptoms: • Bloating or swelling in your belly. • Gas. • Belly pain. • Nausea. • Diarrhea (loose stool). • Constipation (hard stool or trouble passing stool). The low-FODMAP diet has three phases. 1. Eliminate. 2. Reintroduce. 3. Liberatation. The information provided by the AGA Institute is not medical advice and should not be considered a replacement for seeing a medical professional . July 2017 Page 1 of 2 © AGA 2017 It is very important to work with your doctor or dietitian when thinking about following the low-FODMAP diet. Do not start the low-FODMAP diet until your doctor or dietitian tells you to and gives you detailed instructions on how to follow the diet the right way. Please refer to the full list of high-FODMAP foods in the “Getting Started” section. The information provided by the AGA Institute is not medical advice and should not be considered a replacement for seeing a medical professional . July 2017 Page 2 of 2 © AGA 2017 LOW-FODMAP DIET Who Should Be on the Low- FODMAP Diet? Certain health conditions can be helped by the low-FODMAP diet. These health issues include: • Irritable bowel syndrome with diarrhea (IBS-D). • Irritable bowel syndrome-mixed (both diarrhea and constipation; IBS-M). • Functional diarrhea (chronic loose stool with no belly pain).
    [Show full text]
  • Popular Diets
    Popular Diets Wendy Dahl, PhD Associate Professor and Extension Specialist UF/IFAS Food Science & Human Nutrition Dept. [email protected] 1 Webinar Team Wendy Dahl, Ph.D. Julie England, M.S.,CFCS Associate Professor and Extension Specialist Seminole County FCS & Food Wendy Wood Lynch, M.S. UF/IFAS Food Science & Human Nutrition Depart. Systems Extension Agent Putnam County FCS Extension Agent [email protected] [email protected] [email protected] 2 Saturday Evening Post September 22nd 1934 • Walking is becoming a lost art! - one car for every 5 people! • Perpendicular diet – limiting to one, two or a few foods • Horizontal diet – a variety of foods – but less • A 18-day Hollywood Diet ‘What day are you on?’ 3 4 It’s not just about weight loss, but also perceived health benefits. Are we destined to repeat history? 5 Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017 www.thelancet.com Published online April 3, 2019 http://dx.doi.org/10.1016/S0140-6736(19)30041-8 6 Mediterranean Dietary Pattern Associated with decreased chronic disease risk: Olive oil ↓ Cardiovascular disease (Grosso et al. 2015) Fruit ↓ High blood pressure (Nissensohn et al. 2016) ↓ Metabolic syndrome (Godos et al. 2017) Vegetables ↓ Cancers (Schwingshackl & Hoffman 2015) Whole grains ↓ Type 2 Diabetes (Jannasch et al. 2017) Nuts and seeds ↓ Cognition (Solfrizzi et al. 2017) Legumes/pulses Some evidence for lower central obesity Fish and lean meats (Bendall et al. 2018) but weight loss requires eating less Limiting red meat, butter, *Also effective for managing chronic disease sweetened beverages, e.g.
    [Show full text]
  • The Diet Industry the Diet Industry
    Issue: The Diet Industry The Diet Industry By: Lisa Rabasca Roepe Pub. Date: March 5, 2018 Access Date: September 24, 2021 DOI: 10.1177/237455680408.n1 Source URL: http://businessresearcher.sagepub.com/sbr-1946-105904-2881576/20180305/the-diet-industry ©2021 SAGE Publishing, Inc. All Rights Reserved. ©2021 SAGE Publishing, Inc. All Rights Reserved. Will it adapt to changing attitudes? Executive Summary The $70.3 billion industry for diet products and plans is experiencing a shakeout as consumer perceptions shift. The industry still fills a need, since about 70 percent of U.S. adults are overweight or obese, according to government data. But attitudes about how to control weight are changing, as many dieters bounce from one plan to another without finding satisfaction. Many give up on dieting altogether in favor of a broader approach that emphasizes eating a wider variety of foods, exercising and seeking to sustain a healthy lifestyle. In addition, new competitors are entering the field to challenge the traditional industry leaders, but the established firms are finding ways to survive in the changing climate. Key takeaways include: The year 2017 was a period of recovery for the industry after several down years for major players such as Weight Watchers. One well-established company, Nutrisystem, has been especially successful in adapting to a changing business environment by seeking partnerships with major retailers. Fitness apps and trackers, once seen as a potential industry disrupter, have had a mixed record, in part because owners often stop using them after a few months. Click hear to listen to an interview with author Lisa Rabasca Roepe.
    [Show full text]
  • Diet and Nutrients in Gastrointestinal Chronic Diseases
    nutrients Review Diet and Nutrients in Gastrointestinal Chronic Diseases Antonio Corsello 1,* , Daniela Pugliese 1, Antonio Gasbarrini 1,2 and Alessandro Armuzzi 1,2 1 OU Internal Medicine and Gastroenterology, Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy; [email protected] (D.P.); [email protected] (A.G.); [email protected] (A.A.) 2 Istituto di Patologia Speciale Medica, Università Cattolica del Sacro Cuore, Largo F. Vito 1, 00168 Rome, Italy * Correspondence: [email protected]; Tel.: +39-380-381-0206 Received: 15 July 2020; Accepted: 1 September 2020; Published: 3 September 2020 Abstract: Diet and nutrition are known to play key roles in many chronic gastrointestinal diseases, regarding both pathogenesis and therapeutic possibilities. A strong correlation between symptomatology, disease activity and eating habits has been observed in many common diseases, both organic and functional, such as inflammatory bowel disease and irritable bowel syndrome. New different dietary approaches have been evaluated in order improve patients’ symptoms, modulating the type of sugars ingested, the daily amount of fats or the kind of metabolites produced in gut. Even if many clinical studies have been conducted to fully understand the impact of nutrition on the progression of disease, more studies are needed to test the most promising approaches for different diseases, in order to define useful guidelines for patients. Keywords: nutrition; gastrointestinal diseases; pediatrics; feeding disorders; functional gastrointestinal disorders; enteral nutrition; inflammatory bowel disease; irritable bowel syndrome 1. Introduction Nutrition and its various facets play a fundamental role in the development and growth of the individual, both directly and indirectly modifying all physiological phenomena during the course of life [1].
    [Show full text]
  • Low FODMAP Diet
    Low FODMAP Diet FODMAP? What does that stand for? Fermentable Oligosaccharides (oligo –“few,” saccharide – “sugar”) Disaccharides (“two sugars”) Monosaccharides (“one sugar”) And Polyols (these are sugar alcohols) OK, but what are FODMAPs and who should avoid them? FODMAPs are a type of carbohydrate, or “sugar,” found in certain foods. Carbohydrates give us energy, along with fat and protein. People with irritable bowel syndrome (IBS), a slow moving gut, or other bowel disorder may not tolerate foods with FODMAPS. This is because FODMAPS are not easily absorbed by the bowel. Symptoms of FODMAP intolerance include gas, abdominal discomfort, distention, bloating, fullness, nausea, and/or pain after eating foods containing FODMAPS. Foods that do not contain carbohydrates are not a concern. This includes meat, poultry, fish, eggs, butter, oils, and hard cheeses. Carbohydrates that are Considered FODMAPS Fructans and Galactans Polyols Fructose Sorbitol Lactose Mannitol Fructooligosaccharides Xylitol Galactooligosaccharides Maltitol Fructose Fructose is a naturally occurring sugar found in fruit, vegetables, and honey. Fruits and fruit juices with higher levels of fructose may cause gas, bloating, abdominal cramping, and diarrhea. For some people, even a small amount of fruit juice may worsen symptoms. Updated BB 12-2016 www.GInutrition.virginia.edu Glucose is also a naturally occurring sugar. Fruits and juices with more glucose (and less fructose) may be more “intestine friendly.” The tables in the following section list which fruits, juices, and other foods may be better choices if you have FODMAP intolerance. High Fructose Corn Syrup (HFCS) HFCS is an ingredient in many processed foods. HFCS is made up of almost half glucose and half fructose, similar to regular table sugar (i.e., “sucrose”).
    [Show full text]
  • Clear Liquid Diet for Diabetics
    CLEAR LIQUID DIET FOR DIABETICS Important Facts About Diet: 1. The liquid meal plan that is given to you will replace only the calories that you would normall get from the carbohydrates containing foods in your diet (such as breads, starches, cereals, fruits, and vegetables.) For Example: the plan that replaces a 1500 calorie diet will provide approximately 900 calories. If you replaced all the calories in your diet with juices and sweetened beverages, it could cause your blood sugar to be too high. 2. You will reduce your normal dosage of daily insulin to 2/3 normal dosage on each day you are on clear liquids. Do NOT take insulin the morning of your test, however, it is very important that you bring your insulin with you. Basic List of Foods Considered As Clear Liquids: (NO MILK OR MILK PRODUCTS) Soft drinks (regular, not Sugar-Free) Gatorade (NO RED or PURPLE) Fat-Free Broth or Boullion Lemonade (powdered) Jello – Yellow or Green only Popsicles (only clear fruit flavored) Coffee Fruit Juice / Drinks (NO PULP) (NO RED or PURPLE) Tea Kool-Aid (NO RED or GRAPE) DIABETIC CLEAR LIQUID DIET FOOD GROUPS: Group A (each serving contains about 40 calories) Apple Juice 1/3 cup Fruit Juice ½ cup Lemonade ½ cup Sugar 1 Tbsp. Lemon-Lime Soda ½ cup Gingerale ½ cup White Cranberry Juice ¼ cup Sweetened Gelatin ¼ cup Popsicle ½ Twin Bar Fat-Free Broth/Boullion - any amount Group B (each serving contains about 60 calories) Apple Juice 1/3 cup White Cranberry Juice 1/3 cup Lemonade ¾ cup Gingerale ¾ cup Lemon-Lime Soda ¾ cup Fat-Free Broth/Boullion -any
    [Show full text]
  • 1. Exposure Data
    1. EXPOSURE DATA 1.1 Identification of the agents by-products such as blood. It is also important to distinguish between industrial processing The focus of thisMonograph is the consump- and household preparations. As there is a huge tion of red meat and processed meat. These terms variety of processed meat products, it is difficult are defined below. to sort them into categories (Santarelli et al., 2008). However, based on recommendations by 1.1.1 Red meat the Food and Agriculture Organization of the United Nations (FAO) (Heinz & Hautzinger, Red meat refers to fresh unprocessed 2007), different groups of industrial processed mammalian muscle meat (e.g. beef, veal, pork, meats can be proposed. lamb, mutton, horse, or goat meat), which may be minced or frozen, and is usually (a) Cured meat pieces consumed cooked. Examples of cured meat include raw beef, raw 1.1.2 Offal ham, cooked beef, cooked ham, corned beef, and bacon. Mammalian offal refers to the internal Curing is a process by which the meat is organs and entrails of a butchered animal (e.g. treated with a small amount of salt (sodium scrotum, small intestine, heart, brain, kidney, chloride, NaCl, with or without potassium chlo- liver, thymus, pancreas, testicle, tongue, tripe, or ride, KCl), with or without nitrate or nitrite salts. stomach) consumed as such. Mammalian offal Curing enhances shelf-life by preserving and is considered to be a specific food category in preventing the spoilage of meat. Cured meat cuts food consumption surveys (FAO, 2015); however, are made of entire pieces of muscle meat and can mammalian offal is reported together with red be subdivided into two groups: cured raw meats meat in some epidemiological studies.
    [Show full text]