All fish Including... Tuna, Salamon, Sole, Trout, Flounder, Sardines, Herrings
All fowl Including... Chicken, Turkey, Duck, Goose, Hen, Quail, Pheasant
All shelfish Including... Oyester, Mussels, Lobster, Clams, Squid, Shrimp, Crab
All Meat Including... Beef, Port, Lamb, Bacon, Veal, Ham, Meat Vension
All eggs Including... Scrambled, Fried, Poached, Soft Boiled, Hard Boiled, deviled, omelets

**Processed meats, such as ham, bacon, pepperoni, salami, hot dogs and other luncheon meats—and some fish—may be cured with added sugar and will contribute carbs. Try to avoid meat and fish products cured with nitrates, which are known carcinogens. Also beware of products that are not exclusively meat, fish or fowl, such as imitation fish, meatloaf and breaded foods. Finally, do not consume more than four ounces of organ meats a day.

OTHER FOODS THAT ARE ACCEPTABLE DURING INDUCTION
Cheese
You can consume three to four ounces daily of the following full-fat, firm, soft and semisoft aged cheeses*, including:
• cheddar
• cow, sheep and goat cheese
• cream cheese
• Gouda
• mozzarella
• Roquefort and other blue cheeses
• Swiss

*All cheeses have some carbohydrate content. The quantity you eat should be governed by that knowledge. The rule of thumb is to count 1 ounce of cheese as equivalent to 1 gram of carbohydrate. Note that cottage cheese, farmer’s cheese and other fresh cheeses are not permitted during Induction. No "diet" cheese, cheese spreads or whey cheeses are permitted. Individuals with known yeast symptoms, dairy allergy or cheese intolerance must avoid cheese. Imitation cheese products are not allowed, except for soy or rice cheese—but check the carbohydrate content.
Vegetables

You can have two to three cups per day of:
• alfalfa sprouts
• daikon
• mushrooms
• arugula
• endive
• parsley
• bok choy
• escarole
• peppers
• celery
• fennel
• radicchio
• chicory
• jicama
• radishes
• chives
• lettuce
• romaine lettuce
• cucumber
• mâche
• sorrel

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