Hi Carbo Veges	Sweet Corn	Lima Beans	Peas	Potatoes
	Squash	Butternut	Sweet Potatoes	Beans
Whole Grains	Barley	Corn	Millet	Oats
	Rice	Wheat	Buckwheat	Rye
Baked Goods #	Breads	Biscuits	Muffins	Scones

# All breads, biscuits, muffins and scones should be made with baking powder and/or baking soda as the leavening agent, to avoid yeasts. To obtain more vitamins and minerals you may use breads made with whole wheat flour or stoneground cornmeal, but ensure that these are completely fresh.

Note: The main thing here is avoiding vegetables with high sugar content which will have the effect of feeding the Candida, and avoiding the use of yeast and highly processed flours in the making of baked goods. Be aware that Citric Acid is a yeast derivative.