Diet for Blood Type O

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Foods that are MOST BENEFICIAL to blood type O’s are;

Meats and other Animal Products;

The O blood type are able to tolerate the most amount of meat of all the bloood types.

Beef, buffalo, lamb, mutton, offal such as heart and liver, veal and venison. The more stressful your life and job or the more demanding your exercise program, the better quality protein you should eat, particularly grass-fed organic.

Eggs (unless of indigenous African descent)


Cod, herring, mackerel, Rainbow trout, Red snapper, Salmon, Sardine, Snapper, Sole, White perch, Whitefish, Yellow perch




Kale, collard greens, romaine lettuce, broccoli, spinach and silverbeet (These vegetables help blood clot, Type Os lack several clotting fractors and need vitamin K to assist in the process)

Artichoke (domestic and Jerusalem), Beet leaves, capsicums (especially red), chicory, dandelion, garlic, horseradish, kohlrabi, leeks, okra, onions, parsley, parsnips, sweet potatoes, pumpkin, seaweed and turnips.


Plums, prunes and figs. All dark red, blue and purple fruits, such as plums and blueberries, tend to cause an alkaline reaction the digestive tract, and therefore balance the high acidity of the Type Os digestive tract to reduce ulcers and irritations of the stomach lining.


Olive oil, flaxseed oil


Pumpkin seeds, and walnuts




Essene bread, and Ezekiel bread


Adzuki beans, Pinto beans and Black-eyed peas


Dulse, Kelp (bladderwrack) and other seaweeds and iodized salt as they are rich sources of iodine which is necessary to regulate the thyroid gland)

Parsley, curry, cayenne pepper as they sooth the digestive tracts of O’s.

Carob, black or white pepper and turmeric.


Plain soda water

Foods that are allowed, but not necessarily helpful to O’s;


Any meat except for those listed as not allowed (Type Os can efficiently digest and metabolize meats)


All kinds except those listed as not allowed. Cold-water fish are particularly good for Type Os. Many seafoods are also excellent sources of iodine, which regulates the thyroid function.


Butter, farmer, feta, mozzarella, goat cheese and soy milk.

O blood types should severely restrict the use of dairy products and eggs.


All kinds, including tomatoes, (tomatoes agglutinate all other blood types), except those listed as not allowed


Grapefruit, most berries

All kinds except those listed as not allowed .

Fruits are not only an important source of fiber, minerals and vitamins, but they can be an excellent alternative to bread and pasta for Type Os.


Canola oil, sesame oil (Type Os respond well to oils)


All kinds except those listed as not allowed. These foods should in no way take the place of high-protein meats, for O’s and as they are high in fat they may cause a problem if you are overweight.


Amaranth, barley, buckwheat, rice, kamut, kasha, millet, rye, spelt


Chocolate, honey, cocao



Foods that are NOT allowed,


Bacon, Ham, Goose, Pork


Barracuda, pickled herring, smoked salmon, caviar, octopus and squid.


All other dairy products and yoghurts

O blood types should severely restrict the use of dairy products and eggs.


Goitrogens, such as the Brassica family; Cabbage, Brussel sprouts, cauliflower, mustard greens, particularly when raw, as they inhibit thyroid function.

Alfalfa sprouts, Shiitake mushrooms and domestic mushrooms, fermented olives as they may aggravate the gut lining and are prone to mould which might aggravate hypersensitivity issues in an O.

Nightshade family, including; eggplant and potatoes as they may cause arthritic conditions in an O.

Corn, as it may affect the production of insulin, leading to obesity and diabetes in an O

Avocadoes and leeks.


Melons including rockmelon and honeydew as they have high mould counts which may aggravate allergies in the hypersensitive O type.

Oranges, mandarines, tangerines, strawberries, kiwis, lychees, blackberries and rhubarb as they may cause acidity in the already pro-acid stomach of an O.

Coconut and coconut containing products as O’s are extrememly sensitive to this fruit.


Corn oil, peanut oil, cottonseed oil, coconut oil and safflower oil


Brazil, Cashew, Chestnuts, Peanuts and Peanut butter,
Pistachio, Poppy seeds, Sunflower


All wheat products including; bulgur, durum, sprouted, white and whole-wheat, germ and bran, farina, couscous, seven-grains, spelt, or any products such as gluten flour, semolina, bread, pasta and noodles made with these grain products as O types don’t tolerate whole wheat products at all.

Corn, and corn flour, oat, oatbran and oat flour.


Bagels, Wheat, Corn muffins, English muffins, High-protein bread, Multigrain bread, Oat bran muffins, Pumpernickel, Sprouted wheat bread, Wheat bran muffins, Whole wheat
bread, spelt or kamut.


Cornflakes, Cornmeal, Cream of wheat, Mixed grain, Oat bran, Oatmeal, Wheat
bran, Wheat germ, Shredded Wheat, Weetbix, Vitabrits


Kidney beans, Navy beans, Lentils


Black and white pepper, vinegar, capers, cinnamon, cornstarch, corn syrup, nutmeg, vanilla as they irritate the lining of the O gut.


Tomato sauce (Ketchup), pickles, mayonnaise, relish


Beer, coffee, distilled liquor, black tea

Diet for Blood Type B

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French cheeses

Foods that are MOST BENEFICIAL to blood type B’s are;

Meats and other Animal Products;

Lamb, mutton, venison, rabbit, eggs (as these may help to boost the immune system)


Deep ocean and white fish such as; Mackerel, Monkfish, Orange Roughy, Red Snapper, Rainbow Trout, Salmon, Sardines, Sea Trout, Tuna


Cottage cheese, Fetta, Tasty cheese, Camembert, Brie, Goats cheese and milk, Kefir, Mozzarella, Ricotta, Milk, Yoghurt

Type B is the only blood type that can fully enjoy a variety of dairy foods. That’s because the primary sugar in the Type B antigen is D-galactosamine, which is the same sugar present in milk. However, if lactose intolerance is an issue, this does not apply, you will still be unable to digest dairy.


Green leafy vegetables (These vegetables contain magnesium, which is an important antiviral agent to help Type Bs fight off viruses and autoimmune diseases). Beetroot and beetroot tops, broccoli, Brussel sprouts, cabbage, capsicum, carrots, cauliflower, eggplant, kale, Lima beans, Shiitake mushroom, mustard greens, parsley, parsnips,
Jalapeno peppers and Sweet potatoes are also all beneficial for a B blood type.


Pineapples, pawpaw and papaya, as they contain enzymes that help Type Bs to digest their food more easily.

Also beneficial are; Bananas, cranberries, grapes and plums






Millet, Oatmeal, and Oat Bran flour, Puffed Rice, Rice and Rice flour, Spelt


Brown rice bread, Essene bread, Millet and Rice Cakes


Warming spices such as; Ginger, horseradish, curry and cayenne pepper


Ginger, peppermint, raspberry leaf, rose hips, sage, green teas (Generally Bs don’t gain huge benefits from most herbal teas.)

Ginseng (as it is seems to have a positive effect on the nervous system.)

Liquorice (as it has antiviral properties.)

Foods that are allowed, but not necessarily helpful to B’s;


Beef, pheasant, turkey and veal


All kinds except those listed as not allowed


All kinds except those listed as not allowed


All kinds except those listed as not allowed


All kinds except those listed as not allowed


All kinds except those listed as not allowed


All kinds except those listed as not allowed. (Most nuts and seeds are not advisable for Type Bs. They contain lectins that interfere with Type B insulin production)


All kinds except those listed as not allowed


Gluten Free (unless it contains corn)


All kinds except those listed as not allowed

Foods that are NOT allowed,


Chicken, cornish hens, duck, goose, partridge, quail, pork

Chicken, and to some degree the other meats, contains a Blood Type B agglutinating lectin in its muscle tissue, which attack the bloodstream and potentially lead to strokes and immune disorders. It can also be a problem for those wanting to lose weight.


All shellfish (crab, shrimp, lobster, mussels, oysters, crayfish, clam, etc), anchovy, barracuda, beluga, eel, frog, lox, octopus, sea bass, snail, striped bass, turtle, yellowtail These seafood are poorly digested by Type Bs and contain lectins that are disruptive and may cause stress to the Type B system.


Blue cheese, Ice cream, cheese sticks or processed cheese.


Tomatoes as they contain a lectin that irritates the stomach lining of B’  bpos.

Corn as it contains insulin- and metabolism-disrupting lectins for B’s

Olives as the mould in olives may trigger an allergic reaction.

Artichoke, avocado, corn, pumpkin, radishes, sprouts, tempeh, tofu,


Coconuts, persimmons, pomegranates, prickly pear, rhubarb, starfruit as they may interfere with your digestive system.


Canola, corn, cottonseed, peanut, safflower, sesame, sunflower (The oils not allowed contain lectins that are damaging to the Type B digestive tract.)


Cashew, Hazelnut, Pinenut, Pistachio, Peanuts (including peanut butter), Poppy seeds,
Pumpkin seeds, Sesame seeds and sesame paste (tahini), Sunflower seeds


Wheat of all kinds; bran, bulgur, durum, whole wheat, white, shredded wheat, cream of wheat or any products such as flour, bread, pasta and noodles made with these grain products. This is because wheat reduces insulin efficiency and failure to stimulate fat “burning” in B types.

Rye and any products such as flour, bread and noodles made with these grain products Rye contains a lectin that settles in the vascular system causing blood disorders and potentially strokes.

Buckwheat, corn (cornflakes, cornmeal) and any products such as flour, bread and noodles made with these grain products (These contribute to a sluggish metabolism, insulin irregularity, fluid retention and fatigue.)

Amaranth, barley, kasha, seven-grain, wild rice, couscous


Bagels, muffins (corn and bran), bread (multi-grain rye, whole wheat), soba noodles, wild rice, couscous


Barley malt sweeteners, corn syrup, cornstarch, cornflour, cinnamon (as sweet herbs tend to be stomach irritants to the B types)

Allspice, Almond extract, Gelatin, Pepper (black and white) and tapioca.


Tomato sauce (ketchup)


Aloe, corn silk, fenugreek, gentian, goldenseal, hops, linden, mullein, red clover, rhubarb, senna, shepherd’s purse, skullcap

Alcoholic spirits, Soda water, Soft drink

Scrambled Tofu

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Scrambled egg tofu

  • 500gms. organic tofu, firm
  • 1 x sliced leek or diced onion
  • 1 x clove of crushed garlic
  • 1 x diced tomato (optional)
  • chopped chives (optional)
  • 1/4 tsp. Himalayan salt
  • 1/2  tsp. turmeric powder
  • 1/4  tsp. each of; cumin powder and coriander powder (optional)
  • 3 Tbsp stock, water or bone broth (water or vegetable stock if vegetarian or vegan)
  • butter (or alternative if vegan)
  1. Drain the tofu from the water.
  2. Heat a medium frypan (if frypan isn’t non-stick, you’ll need to have it well-greased) over medium-high heat. You can a little knob of butter (or alternative) too regardless for an even creamier taste.
  3. Fry off leek or onion and garlic.
  4. Add tomato and chives, if using.
  5. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  6. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
  7. Remove from heat and season with sea salt and pepper as desired.

Serves 2-3

Diet for Blood Type A

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Foods that are most beneficial to blood type A’s are:


Alfalfa Sprouts, Artichoke (Domestic, Jerusalem), Beetroot Leaves, Broccoli

Carrots, Chicory, Collard Greens, Dandelion, Escarole, Garlic, Horseradish

Kale, Kohlrabi, Leek, Lettuce (Romaine), Okra, Onions (Red, Spanish, Yellow)

Parsley, Parsnips, Pumpkin, Spinach, Swiss chard and Turnips

Vegetable oils

Extra virgin olive oil, Coconut oil

Deep ocean seafood

Mackerel, Monkfish, Orange Roughy, Red Snapper, Rainbow Trout,  Salmon, Sardines, Sea Trout,


Legumes (beans and peas)

Adzuki, Black, Green, Pinto beans

Lentil Beans, Black eyed peas



Rice, Sprouted wheat, Buckwheat Kasha, Soba Noodles

Oat, Rice and Rye flours


Nuts and seeds

Pumpkin seeds and peanuts



Apricots, Berries (Black, Blue, Boysenberries, Cranberries, Cherries), Figs (Dried or Fresh)

Grapefruit, Lemons, Pineapple, Prunes, Raisins



Amaranth, Buckwheat and Kasha


Breads, muffins, and crackers

Essene Bread,

Rice Cakes



Apricot, Black Cherry, Grapefruit

Pineapple, Prune, Carrot, Celery



Barley Malt, Blackstrap Molasses, Garlic, Ginger

Miso, Soy Sauce Tamari





Herbal Teas

Alfalfa, Aloe, Burdock, Chamomile, Echinacea, Fenugreek

Ginger, Ginseng, Green Tea, Hawthorne, Milk Thistle

Rose Hips, St. John’s Wort, Slippery Elm, Valerian

Miscellaneous Beverages

Green Tea and Red Wine


Foods that blood type A should avoid are:


  • All red meat including; Pork (bacon and ham), Beef, Lamb and only having chicken or turkey occasionally
  • Shellfish, anchovies, smoked salmon, calamari, eel, scallops, octopus, mussels and only have snapper, swordfish and shark occasionally.
  • Most dairy products (except; yoghurt, ricotta, mozzarella, fetta and goat’s cheese are allowed)
  • Wheat products (bread flour, pasta)
  • Vegetables: Cabbage (Chinese, Red, and White), Eggplant
  • Legumes; Lima Beans, Kidney Beans,
  • Mushrooms (Domestic, Shiitake),
  • Olives (Black, Greek, Spanish)
  • Capsicum (Green, Jalapeno, Red, Yellow),
  • Potatoes (Red, Sweet, White),
  • Tomatoes


Also try to limit your intake of these foods:



Banana, Cantaloupe, Coconut, Honeydew

Mango, Orange, Papaya, Plantain, Rhubarb, and Tangerine


Fats and Oils


Canola Oil, Corn Oil, Cottonseed Oil

Peanut Oil, Safflower Oil and Sesame Oil


Nuts and Seeds


Brazil, Cashew and Pistachios


Beans and Legumes


Garbanzo, Kidney, Lima, Navy, Red and Tamarind Beans


Other beverages


Beer, Liquor, Seltzer Water

Soda (Club, Cola, Diet, etc.)




Raw Vanilla Drop Cookies

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  • 2 cups dried, shredded coconut
  • 1/2 cup tahini (hulled or unhulled both work)
  • 1/2 cup maple syrup (or honey)
  • 1/2 cup coconut oil (liquid)
  • 1 teaspoon pure vanilla extract (or 1 vanilla bean)
  • 1/2 teaspoon Celtic or Himalayan sea salt (optional)

Raw drop cookies



  1. Add all ingredients into large bowl except the shredded coconut.
  2. Stir with spoon until well mixed.
  3. Once combined, add shredded coconut. Stir again until well combined.
  4. Drop cookies onto a tray with baking paper or greaseproof. Cover and freeze for at least 30 minutes. (Cookies will harden when cooled.)
  5. Store leftover raw vanilla drop cookies in the fridge or freezer.

Cauliflower Rice – Paleo, G.F, Low Carb

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1 x head of cauliflower, trimmed of outer leaves and cut into florets

Either blend in a food processor for 30 seconds or until it resembles rice, or grate with a hand-held grater (avoid grating your knuckles though!!)




Toss the “rice”, with a drizzle of olive or coconut oil and spread it out to a thin, even layer onto a baking tray.

Roast the ‘rice’ at 200C for 12 minutes, stirring it in the tray halfway through cooking. This dries the rice out, giving it a light, fluffy texture and intensifies the flavour.


The easiest cooking method is in a microwave, but as I’m not  afan of microwaves, I wouldn’t be recommending this unless you’re really pushed for time.

Place the cauliflower “rice” in a heatproof bowl, covered with an inverted plate to cover (please don’t use cling film in the microwave…ever!), for three minutes on High. Give the “rice” a stir half way through cooking.


Stir-fry the cauliflower “rice” in a drizzle of olive oil or some coconut oil, for about 5 minutes. This method can cause the “rice” to be a bit soggy and clump together a bit, but it gives it a nice flavour.

Copyright: <a href=’’>lenyvavsha / 123RF Stock Photo</a>

Beetroot and Black Bean Burgers – Vegan

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Having seen these at the supermarket the other day, I decided to try my own version, without the preservatives and flavourings! Let me know what you think.

40527968 - veggie beet and quinoa burger with avocadoIngredients;

  • 1 x large onion (finely diced)
  • 2 x garlic cloves (crushed)
  • 2 x 400ml cans cooked black beans or 1 x cup uncooked black beans or adzuki beans, soaked and cooked (= 3 cups)
  • 1 x large beetroot grated
  • 1/2 cup chickpea flour, oat bran, or cooked quinoa
  • 1 tsp cumin
  • 1/2 tsp chili powder (or add extra cumin)
  • 1/4 tsp smoked paprika
  • 1/3 cup crushed walnuts or almonds – optional for added protein
  • 2 x tsp salt
  • 3/4 cup finely chopped mushrooms- optional



  1. Preheat your oven to 200 degrees celcius
  2. Mix all the ingredients together in a large bowl, or gently pulse in a food processor until combined. Only mix enough to combine, if it’s overdone the mix will get too sloppy.
  3. Press the mixture firmly into a 1/4 cup measuring cup and place it on an oven tray that’s been greased or lined with baking paper. Flatten the burgers.
  4. Bake the burgers for 15 minutes (fan forced if you have it) or 20 minutes if you don’t.
  5. Turn the burger patties over and bake for 5 more minutes on the other side. They may need extra time if they are thick or you like themn firmer. You can put the wholegrain buns in now so they get deliciously warm and crunchy.
  6. If you prefer a browner, crisper burger patty, finish them off either under the grill, on the BBQ plate or frypan with a bit of coconut oil.


  • You can keep the pre-cooked patties for another night either in the fridge or freezer (if freezing store with baking paper between) and finish them off on the BBQ or in a frypan.
  • Alternatively, you can cook half the batch now and par-bake the other half for 15-20 minutes at 190 degrees celsius then freeze as above. When needed, simply place the frozen patty on an oven tray lined with baking paper and bake at 190 celsius foir another 25 – 30 minutes


Copyright: <a href=’’>sarsmis / 123RF Stock Photo</a>

Powder Free Protein Shakes

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  • 1 banana, peeled
  • mango (optional to have instead of banana)
  • handful of berries (optional)
  • 150g low-fat natural yoghurt or soya yoghurt
  • 100ml of milk or dairy-free milk
  • 1/2 cup of silken tofu
  • 1 tbsp peanut butter, nut butter or loose nuts and seeds
  • 1 tbsp chia seeds
  • dessicated coconut (optional)
  • raw cacao (optional)
  • ½ tsp cinnamon (or to taste)
  • ice cubes on hot days!


Using a powerful blender, either a stick blender that chops ice (and nuts in this case) or thermomix or other strong kitchen blender, blend until smooth (about 1 minute).

Potassium Rich Foods

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Potassium is a mineral found in almost all foods in varying amounts. The richest sources of potassium are vegetables, especially the green leafy varieties.

Potassium is an electrolyte as is; sodium, chloride, calcium and magnesium.  Electrolytes help to conduct electrical charges throughout the body.

Potassium is particularly important as the heart and nervous system can completely shut down if levels get too high or low. Most of us get enough potassium in our diet, but a diet low in fruits and vegetables can become compromised.

Our kidneys are constantly keeping electrolytes in a healthy range in our blood. There can be a number of factors which may impact on potassium levels, so it always worth keeping an eye on the levels. As the blood is usually kept within a healthy range it may be more beneficial to have a hair, tissue, mineral analysis to determine potassium levels outside of the blood.

Foods rich in potassium;

  • Apples
  • Apricots
  • Artichoke
  • Asparagus
  • Avocadoes
  • Banana
  • Beet greens
  • Berries
  • Broccoli
  • Brussel Sprouts
  • Cabbage
  • Carrots
  • Celeriac
  • Celery
  • Cherries
  • Chillies
  • Citrus fruits
  • Coconut Water
  • Dairy
  • Dates
  • Eggs
  • Fish (all types)
  • Garlic
  • Ginger
  • Grapes
  • Kefir
  • Lentils
  • Melon
  • Milk
  • Mushrooms
  • Nuts; almonds, cashews and pecans
  • Onions
  • Parsnips
  • Passionfruit
  • Pears
  • Potato
  • Raisins
  • Red meat
  • Sardines
  • Seeds such as; sunflower seeds, pepitas, sesame
  • Soy including; milk, beans, tofu and tempeh
  • Spinach
  • Sweet potato
  • Tomatoes (sundried)
  • Turnips
  • White Beans
  • Yoghurt


Low Amine and Salicylate diet

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The itchy dirty dozen include;

  1. Dairy especially cow’s milk
  2. Grapes; wine (sorry!), sultanas,
  3. oranges and orange juice
  4. Kiwi fruit
  5. Soy sauce and Tamari
  6. Tomatoes, fresh, cooked and canned or in sauces
  7. Avocado
  8. Dark leafy greens (broccoli, spinach, kale, silverbeet, rocket, watercress, mesclun salad mix and wheatgrass juice.)
  9. Dried fruits
  10. Deli meats (bacon, ham, sausages, salami anythign made with preservatives, flavourings and nitrates)
  11. Corn and products containing corn
  12. Junk food such as lollies etc

For the first few weeks try to stick to the following list of allowable ingredients as much as  possible.


List of allowable ingredients;

Bananas (not sugar bananas)
Peeled fresh or tinned pear
Peeled fresh or tinned apple (not initially)

Iceberg lettuce
Cabbage; red & white
Cos letuce
Green string beans
Snow peas
Mung Bean sprouts
Spring Onions

Garlic (not imported)

Fresh beetroot (not initially)


Meat should be as fresh as possible, it’s usually better to buy it from the butcher, rather than the cryovac packed meat in the supermarkets as this may be weeks old.
Organic or at least free range will be best. Don’t keep leftovers.
Avoid the skin on chicken and the fat on all meat. If buying mince, ask the butcher for preservative free.

  • chicken,
  • turkey
  • lamb
  • beef

Bone Broth (this is a link to the recipe, just leave out the apple cider vinegar, tomatoes, carrots, onions, bay leaf and thyme);



Fresh white fish such as

  • flathead,
  • small fillets of Barramundi
  • dory,
  • bream
  • flounder
  • herring (fresh, not preserved in a jar)
  • lobster ($$!!)
  • oysters

Buckwheat (flour and pasta)
Brown or Basmati rice
Quinoa (not puffed)
Rolled oats
Oat or Rice bran

Linseeds/flaxseeds                                                                                                                                             Gluten free pasta

Biscuits or crackers;                                                                                                                       

Rye ryvita’s

Plain or wholegrain rice cracker and rice cakes
  • lentils
  • white beans such as cannelini or Lima

These can be canned or fresh and then soaked. Avoid kidney beans and broad beans

Chocolate replacement;

Carob powder or pieces


Rice bran oil
Ghee (after first week)
Flaxseed oil (refrigerated, organic, cold pressed, only used cold, never heated)
Rice malt syrup
Golden syrup
Vanilla bean
Carob powder or pieces

Real maple syrup (not maple flavour)

Non-dairy milk and yoghurt;
Almond milk
Soy milk (Soy milky is the closest to regular milk in flavour, although it can separate if heated too much)
Rooibos tea
Decaf coffee
Sample menu;


Start the day with warm water

Smoothies; have plain soy yoghurt with banana (not sugar bananas), red papaya (rather than pawpaw) and soy milky

Bircher muesli (grated or chopped pear rather than apple, no berries, dairy yoghurt or milk, dried fruit, no nuts  or dessicated or shaved coconut)

Porridge (with allowable ingredients only);

Decaf coffee with soy milky or Rooibos tea



Salad; iceberg lettuce with celery, red or white cabbage, sliced celery, mung beans and spring onions.

Cooked peeled white potatoes with green beans, chokoes and chives on the top.

Finely sliced cabbage is nice mixed through mashed potato.

Home made hash browns are good too.

Potato and leek soup,
Roast chicken (without the skin), with pasta and salad
Quinoa salad with freshly cooked meat and allowable salad ingredients
Rye crispbread, Sourdough wraps or rice cakes with meat, lettuce and other allowable vegetables
Fresh white fish fillets with potato bake (you can use non-dairy milk, leeks and garlic to make this) and salad from allowable vegetables
G.F Pasta with allowable ingredients


Same as lunch.

Keep a food diary while you’re on the restricted 2 or so weeks and then when you are re-introducing foods. Don’t start re-introducing foods until your eczema has cleared up.

Re-introducing other foods;
Re-introduce one food only at a time and wait 2 days, if no symptoms you can re-introduce the next. If there are symptoms, stop eating the food and wait until the symptoms have healed. Keep a record of which foods you can tolerate and which ones you can’t.
Histamine levels in food;
Salicylate levels in food;