CHEESE
You can consume Cheese 90 to 110 g daily of the following full fat, firm and semi soft aged cheese including : Chedder, Cow, Sheep, and Goat cheese, cream cheese, Gouda, Mozzerella, Roquefort, Swiss. Individual with known yeast symptoms, dairy allergy or cheese intolerance must avoid cheese. Immitation cheese products are not allowed. Except for soy or Rice but check the Carbohydrate content.
SALAD VEGETABLES
You can have 230 - 340 g per day Alfa sprouts, Bok Choy, Celery, Chicory, Chives, Cucumber, Daikon, Fennel, Lambis Lettuce, Lettuce, Mushrooms, Parsley, Peppers, Radicchi, Radishes, Rocket, Romaine Lettuce, Sorrel. These salad veggies are high in Phytonutrients and provide a good source of fibre. All cheeses have some carbohydrate content, the quantity you eat should be governed by the knowledge. The rule of thumb is to count 30 g of Cheese as equivalent to one gram of Carbohydrate.
OTHER VEGGIES
You can have 140 - 200 g per day if salad does not exceed 230 g. These veggies are slightly higher in Carbohydrate content than the salad veggies Artichoke, Asparagus, Aubergine, Bamboo, Bean, Sprouts, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Celery Root, Chard, Courgettes, Danelion Greens, French Beans, Kale, Kohlrabi, Leeks, Mange-Tout Peas, Okra, Onion, Pumpkin, Rhubarb, Saurkraut, Spring Onions, Spring Greens, Spaghetti Squash, Tomato, Turnips, Water Cress.
If a vegetable, such as Spinach or Tomato, cooks down significantly, it must be measured raw so as not to underestimate its carbohydrate content.
SPICES
All spices to taste, but make sure none contain added sugar
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