Counseling Sheet

Agatha M. Thrash, M.D.

Preventive Medicine

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‍CLASS ONE—Building and Repair Foods

‍PROTEIN

• Dry beans
• Dry peas
• Grains
• Lentils
• Nuts
• Soybeans

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CLASS TWO—Heat and Energy Foods

‍STARCH

• Breads
• Cereals
• Pasta
• Tapioca
• Certain vegetables

SUGAR

• Sweet fruits
• Maple Sugar
• Sorghum
• Honey

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FATS

• Olives
• Nuts
• Soybeans

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CLASS THREE—Regulators of Bodily Processes

‍WATER (IN)

• Pure fruit or vegetable juices
• Fruit
• Vegetables

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MINERALS

• Bran of cereals
• Fruits
• Vegetables
• Nuts
• Legumes

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CELLULOSE

• Indigestible matter
• Bran
• Framework of fruits and vegetables

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VITAMINS

‍The vital spark activating changes without which growth cannot occur or continue

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‍Ideal Percentages of Nutrients in the Diet

‍70-75% Unrefined carbohydrates

15% Fats

10% Proteins

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‍10 WORST FOODS

1. Candy, chocolate
2. Coffee & regular tea
3. Condiments
4. Frozen desserts
5. Gum
6. Kool-Aid or soda
7. Luncheon meats
8. Margarine
9. Packaged snacks
10. Pastries

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For improved health, increase

• Alkaline foods
• Time food spends in the mouth
• Fiber
• Fruits & vegetables
• Raw foods
• Simplicity in preparation/variety
• Whole grains

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Decrease

• Acid foods
• Animal products
• Fat
• Quantity of protein
• Refined foods
• Sugar
• Variety at meals