Kapha food program
Best: Pungent, bitter, astringent
Avoid: Sweet, sour, salty
Foods listed as “Best” can be eaten without reservation on a daily basis
Foods listed as “Small Amounts” can be eaten in small portions fairly often or in larger portions once or twice per week.
Foods listed “Avoid” should be eaten only on rare occasions.
Remember, it is not what you do once in a while that matters.
Long-term habits determine your health. Healthy habits create a healthy life. Unhealthy habits lead to an unhealthy life.
Toasted breads are very good, as they are drier.
Best: Amaranth, barley, basmati rice, buckwheat, corn flour, quinoa.
Small Amounts: Millet, rye.
Avoid: Oats, long and short grain rice (white or brown), wheat, whole wheat
It is best to use raw or organic milk. Milk should be taken warm with a small amount of ginger and cardamom.
Best: Goat milk, skim milk, soymilk
Avoid: Butter, buttermilk, cheese, cream, cottage cheese, ice cream, kefir, sour cream, yogurt
Best: Raw honey only. (Look for honey that is more than six months old or store some jars.)
Avoid: Fructose, maple syrup, molasses, raw sugar, white and brown sugar
Use all oils in small amounts only. Even the best oils, if overused, will aggravate kapha.
Best: Canola, corn, flaxseed, mustard, safflower, soy, sunflower
Avoid: Almond, avocado, castor, coconut, olive, peanut, sesame
Best: Dried fruits as they are not too sweet. Apples, cherries, cranberries, grapefruit, pomegranate, prunes, raisins.
Small Amounts: Apricots, lemon, lime, papaya, pineapple
Avoid: Sweet fruits, avocado, bananas, berries (raspberry, blackberry, blueberry, strawberry), cantaloupe, coconut, dates, figs, grapes, mango, melons, pineapple, oranges, peaches, pears, persimmons, plums, tangerines, watermelon
Vegetables are best eaten raw during the summer and cooked the rest of the year and during times of digestive difficulty. In general, vegetables are good and even the “Avoid” group, if eaten in small amounts, will cause no harm.
Best: Alfalfa sprouts, artichoke, asparagus, green beans, bell peppers, broccoli, Brussels sprouts, cabbage, cauliflower, carrots, celery, chilies, cilantro, corn, kale, lettuce, and other leafy greens, mustard greens, onions, parsley, peas, hot peppers, potatoes, radish, seaweed, spinach, rutabagas/turnips
Small Amounts: Mushrooms, tomatoes
Avoid: Beets, cucumber, eggplant, okra, squash (all), sweet potatoes, water chestnuts, zucchini