The foods here are listed in order of the intensity of their mucoid-forming properties. Note that meats and dairy products are very high, while grains and sprouts are low-mucoid-forming.
High > Low
- Dairy products
- pasteurized or raw cow’s milk but not raw goat’s milk, butter, cheese cream, yogurt, kefir, whey
- Flesh foods
- meat, fish, eggs
- tofu, soy milk
- Other legumes
- dry beans, lentils, dry peas
- grain, flour, cereal
- Seeds and nuts
- sunflower, sesame, pumpkin seeds, all nuts
- The longer the sprouting time, the lower the mucoid-forming activity. Bean and pea sprouts are totally non-mucoid-forming after 3 to 4 days sprouting time; grains, buckwheat, and soy are non-mucoid-forming after 6 days.
- Mucoid-forming activity depends on source of honey; all honeys are low in mucoid-forming activity, except for eucalyptus honey, which is relatively high.
- Vegetables and fruits
- Completely non-mucoid-forming, except for gas-ripened and sulfured dried fruits, which are high in mucoid-forming-activity.