Intolerants

gistfile1.txt

Vegetables and Legumes

Garlic – avoid entirely if possible
Onions – avoid entirely if possible
Artichoke
Asparagus
Baked beans
Beetroot
Black eyed peas
Broad beans
Butter beans
Cauliflower
Celery – greater than 5cm of stalk
Kidney beans
Leeks
Mange Tout
Mushrooms
Peas
Savoy Cabbage
Soy beans
Split peas
Scallions / spring onions (bulb / white part)
Shallots
 

Fruit – fruits can contain high fructose

Apples
Apricots
Avocado
Blackberries
Cherries
Currants
Dates
Grapefruit
Lychee
Mango
Nectarines
Peaches
Pears
Persimmon
Plums
Pomegranate
Prunes
Raisins
Tinned fruit in apple / pear juice
Watermelon
 

Cereals, Grains, Breads, Biscuits, Pasta, Nuts and Cakes

Wheat containing products such (be sure to check labels):
Biscuits
Breadcrumbs
Cashews
Cakes
Egg noodles
Regular noodles
Pastries
Pasta made from wheat
Udon noodles
Wheat bread
Wheat cereals
Wheat rolls
Barley
Bran cereals
Couscous
Pistachios
Rye
Semolina
 

Condiments, Sweets, Sweeteners and Spreads

Agavae
Fructose
High fructose corn syrup (HFCS)
Honey
Ketchup / Tomato sauce (check ingredients, some can be OK)
Milk chocolate
Sugar free sweets containing polyols – usually ending in -ol or isomalt
Inulin
Isomalt
Maltitol
Mannitol
Sorbitol
Xylitol
 

Prebiotic Foods

The follow items can be added to yoghurts, snack bars etc:
FOS – fructooligosaccharides
Inulin
Oligofructose
 

Drinks

Beer – if drinking more than one bottle
Dandelion tea
Fruit and herbal teas with apple added
Orange juice in quantities over 100ml
Rum
Sodas containing High Fructose Corn Syrup (HFCS)
Soy milk produced in USA
Sports drinks
Wine – if drinking more than one glass
 

Dairy Foods

Buttermilk
Cream cheese
Cream
Custard
Ice cream
Margarine
Milk – cow, goat and sheep
Sour cream
Yoghurt – including greek yogurt