What a privilege to be mentored by one of the most accomplished physicians in the World. This month, I’ve gotten mentored and learned from the world-renown cardiothoracic surgeon, Dr. Gundry. He is an inventor, New York Times bestselling author, and a revolutionary thinker. His recent book is the Plant Paradox and he shows how lectins in foods that are supposed to be good are hurting us. His research which is mind-blowing is helping thousands of people find healing with nutrition alone.
Below I share Gundry’s “No List”
Dr. Gundry’s “No List”
Note from Dr. Kenneth Acha: Dr. Gundry’s “No List” can be difficult to follow and isn’t for everybody. I only use it for my patients as part of treatment, not general recommendations for daily eating, even though if you can limit your eating to his “Yes List” (the lists of foods to eat more of), you will do yourself a lot of good. It is quite difficult to completely avoid what’s on it. In fact, many times completely avoiding everything on it isn’t the goal.
What I recommend to most of my patients is a low-carb, high-fat diet. It helps with diabetes, weight loss, and so forth. Even in people who don’t have diabetes or weight problems, a healthy low-carb high-fat diet is a good idea. So, don’t get overwhelmed when you read the following list of foods on Gundry’s “No List.” Use them as a guide to healthy eating, not as the Ten Commandments.
Think of the “No List” as foods to minimize in your diet and the “Yes List” as foods to maximize in your diet. By “minimize” them, I mean reduce the quantity and frequency you eat. I don’t mean stopping them completely. However, if you have leaky gut syndrome, diabetes, hypertension, obesity, and other conditions that may benefit from eliminating many of them from your diet, you could try to completely eliminate many of them from your diet (as much as possible) for a period of time to see if that helps. Food is medicine. Working with your primary care doctor, You can go all out as a treatment modality. If you don’t have a current illness and want prevention, you can simply minimize them (without cutting them out completely).
In the end, our resources are going to influence what we all eat.
Take a look at Dr. Gundry’s “Yes List”–Foods to Eat.
LIST OF LECTIN-CONTAINING FOODS
The “No List” is a list of foods that are high in lectins.
REFINED STARCHY FOODS
• Pasta
• Rice
• Potatoes
• Potatoes chips
• Milk
• Bread
• Tortillas (except for Siete products on the “yes list”)
• Pastry
• Flours made from grains and pseudo
• Cookies
• Crackers
• Cereal
• Sugar
• Agave
• Splenda (Sucralose)
• SweetOne (acesulfame potassium)
• NutraSweet (Aspartame)
• Sweet n Low (Saccharin)
• Diet drinks
• Maltodextrin
NUTS AND SEEDS
• Pumpkin
• Sunflower
• Chia
• Peanuts
• Cashews
VEGETABLES
• Tomatoes (unless peeled, deseeded)
• Cucumbers (unless peeled, deseeded)
• Peas
• Sugar snap peas
• Legumes
• Green beans
• Chickpeas (including hummus)
• Soy
• Tofu
• Edamame
• Soy protein
• Textured vegetable
• All beans, including sprouts
• All lentils
FRUITS/VEGGIES
• All fruits (except in-season fruit)
• Ripe Bananas
• Zucchini
• Pumpkins
• Squashes
• Melons
• Eggplants
• Tomatoes (unless peeled, deseeded)
• Bell peppers (unless peeled, deseeded)
• Chili peppers (unless peeled, deseeded)
• Goji berries
NON-SOUTHERN EUROPEAN COW’S MILK PRODUCTS (these contain casein A-1)
• Yogurt
• Greek yogurt
• Frozen yogurts
• American Cheese
• Ricotta
• Cottage cheese
• Kefir
• Casein protein powders
GRAIN OR SOYBEANS-FED FISH, SHELLFISH, POULTRY, BEEF, LAMB, AND PORK.
SPROUTED GRAINS, PSEUDOGRAINS, AND GRASSES
Whole grains
• Wheat (pressure cooking does not remove lectins from any form of wheat)
• Einkorn Wheat
• Kamut
• Oats
• Quinoa
• Rye
• Bulgur
• Brown rice
• White rice
• Barley
• Buckwheat
• Kashi
• Spelt
• Corn
• Corn products
• Cornstarch
• Corn syrup
• Popcorn
• Wheatgrass
• Barley grass
OILS
• Soy
• Grapeseed
• Corn
• Peanut
• Cottonseed
• Safflower
• Sunflower
• Partially hydrogenated vegetable or canola
If you’d like to read Dr. Gundry’s book, plant paradox, please check it out on Amazon.
