|This information comes from Sue Dengate's latest book "The Failsafe Cookbook".|
It is essential to always check packaging as products can change at any time.
Sue Dengate's website provides updates on a lot of these changes
Potatoes (large white or dirty brown)
Cabbage, red & white
Green beans (fresh, dried if no preservative, frozen)
Celery, parsley, iceberg lettuce
Leeks, garlic, shallots, chives
Canned or dried lentils and beans e.g. kidney or butter beans (not broad beans)
Mungbean sprouts, bamboo shoots
Green beans, Brussels sprouts, diced swede, celery cuts, lima beans, butter beans
Green beans, lima beans, soy beans, red kidney beans, butter beans, borlotti beans, four bean mix, bean sprouts (Trident), bamboo shoots (Changs)
Dried vegetables Split peas (yellow or green), chick peas, besan flour, lentils (red, brown, green), borlotti beans, soy beans, canellini beans, lima beans, haricot beans, black eye beans, red kidney beans
Pears, peeled, ripe, soft and juicy
Pears canned in light syrup (not natural juice)
baby pear puree (Heinz, Gerber)
limit 2 whole pears/day but this is too much for the very sensitive
Use the day you buy or freeze and eat within four weeks
Beef - preservative-free mince, steak chops, roast beef
Lamb - chops, leg of lamb, lamb steak
Sausages (specially made with fresh meat, rice flour, sea salt, shallots and/or garlic).
It is not enough to avoid the skin and stuffing on a seasoned, stuffed chicken
Whole fresh, frozen or rotisseried chicken (no skin, definitely no seasoning, stuffing or self-basting), fillets, thighs, pieces (no skin, no marinade).
Cook within twelve hours of capture or freeze and use within two weeks.
Fresh (not frozen or canned) white fish - (snapper, barramundi, whiting, not salmon, tuna), crab, lobster, oysters, calamari, scallops but not prawns.
Fresh eggs (preferably free-range), frozen egg-white mix (Good Food, Just white, Yolk free), Pavlova mix if additive-free (Greens Ezi-pav, Pavlova Magic).
Egglike (Country Harvest), Orgran egg replacer, Nutricia.
Dairy foods if dairy is permitted
Thickeners in yoghurt, icecream and thickened cream may contain small amounts of gluten
Milk - Fresh, plain, full cream, skim, buttermilk, UHT, sweetened condensed, powdered, evaporated, and reduced lactose (Balance).
Yoghurt - No preservatives, no 160b, plain (beware of very sharp taste for the extra sensitive, especially amine responders), vanilla (some people will react to added flavour especially if eaten frequently), Yoplait, Ski, Activ, Nestle LCI - goats milk, sheeps milk, Yoplait Petit Mian, Vanilla Surprise Tubes.
Fresh white cheeses - Philadelphia cream cheese, Ricotta (Perfection cheeses, Avanti, Paesanella, Norco, La Deliziosa, United Dairies, No Frills), Cottage cheese (no preservative - Jalna, Avanti).
Icecream - No colours including 160b. Peters Original Vanilla icecream,Norco Natural, Pauls, No Frills, Homebrand, MasterMaid, Farmland, Woolworths Traditional. (Always check labels as each State can be different)
Ricecream - Vanilla rice cream/creamed rice dessert (Jacaranda).
Cream - Fresh, light, regular, rich, sour, canned, thickened, UHT.
Butter - Salted and unsalted (no 160b), Dairy soft, Dairy blend, Softgold (nor Country gold), ghee.
Margarine with Milk - No sorbate 200-203, 160b annatto colour; note that 160a carotene is OK.
Meadowlea (check label), Golden Pastures, Mrs McGregors, No Frills, No Name Savings, Eta 5-Star Canola, Gold 'n Canola (not Lifestyle).
Nestle sweetened condensed milk for cheesecakes and mayonnaise.
Soymilk (light or regular, calcium fortified, 'free of genetically modified soybeans' eg So Natural)
Soy yoghurt (So Natural vanilla, limited)
Vanilla tofu icecream (limited)
Rice milk Oatmilk
Fats & Oils
Margarine (no antioxidant or colour) or dairy-free margarine, e.g. Nuttelex
Canola oil, safflower oil, sunflower oil (no antioxidant) e.g. Meadowlea
|There are other food items to go on this list.|
These seemed to be the most relevant to the keto diet so I have included them first.
The other's will follow shortly.
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|For more detailed information refer to the "Fed Up" book (by Sue Dengate)|
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