How to Understand Your Test

Nutrition to Go Asyra Assessment Results

ADDITIVES
Food colours
M.S.G
Sodium Nitrate
Sodium Sulphate
BEVERAGES
Alcohol
Beer
Caffeinated Drinks
Carbonated Drinks
Cocoa/Chocolate
Coffee
Herbal Tea
Malt drinks
Soda & Colas
Tea–Black
Wine
COOKING INGREDIENTS
Baking Powder
Baking Soda
Corn Starch
Flour
Gelatine
Gluten
Ketchup
Mayonnaise
Marmite
Soy Sauce
Tofu
Vinegar
Yeast
DAIRY
Butter
Cheese – Blue
Cheese – Cheddar
Cheese – Feta
Cheese – Mozzarella
Cottage Cheese
Cream Cheese
Egg -White
Egg –Yolk
Egg –Whole
MEAT & POULTRY
Beef
Chicken
Duck
Goat
Lamb
Pheasant
Pork
Turkey
NUTS & SEEDS
Almonds
Brazil nut
Cashew
Macadamia nut
Peanut
Pecan
Pine nut
Pistachio
Sesame seed
Sunflower seed
Walnut
OILS
Canola oil
Corn oil
Hydrogenated oil
Olive oil
Sesame oil
Soy oil
Sunflower oil
Vegetable oil
SPICES
Anise
Basil
Bay leaves
Celery salt
Chilli
Chives
Cinnamon
Cloves
Cumin
Curry
Dill
Garlic
Ginger
Marjoram
Mint
Mustard
Nutmeg
Oregano
Paprika
Parsley / Ice cream
Margarine
Milk – Cow
Milk –Goat
Milk – Rice
Milk – Soy
Whey
Yogurt
Yogurt (live)
FISH & CRUSTACEANS
Bass
Catfish
Clam
Crab
Flat fish
Haddock
Halibut
Lobster
Mackerel
Oyster
Salmon
Sardine
Scallop
Shrimp
Sole
Swordfish
Trout
Tuna
FRUIT
Apple
Apricot
Banana
Blueberry
Cantaloupe
Cherry
Coconut
Cranberry
Date
Fig
Grapefruit
Grapes – green
Grapes –red
Pepper
Pepper – black
Pepper – red
Pepper- white
Poppy seed
Rosemary
Salt – iodized
Salt – raw
Thyme
SUGARS & SWEETENERS
Aspartame
Brown sugar
Cane sugar
Chocolate
Corn syrup
Demerara
Fructose
High fructose corn syrup
Honey
Molasses
Molatol
Rice syrup
Saccharin
Sorbitol
Splenda
Stevia
Turbinado sugar
Xylitol
VEGETABLES
Alfalfa sprouts
Artichoke
Asparagus
Aubergine
Avocado
Beet
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Corn
Cucumber
Garlic
Lettuce- iceberg
Lettuce –red leaf
Lettuce – romaine
Mushroom & Truffles
Olive
Onion
pea / Guava
Kiwi
Lemon
Lychee
Mango
Melon mixed
Orange
Papaya
Peach
Pear
Pineapple
Plum
Prune
Raisin
Raspberry
Strawberry
Tangerine
Watermelon
GRAINS
Barley
Corn
Flour – processed
Flour – soy
Flour – wheat
Gluten
Millet
Oats
Rice
Rye
Spelt
Wheat- bran
Wheat – germ
Wheat- whole
LEGUMES
Black bean
Chickpea
Kidney bean
Lentil
Lima bean
Navy bean
Pinto bean
Soy bean
Peppers –green
Peppers – red
Peppers – yellow
Pickle
Potato
Pumpkin
Radish
Spinach
Squash
String bean
Sweet potato
Swiss chard
Tomato
Turnip
Yam
Zucchini
MISC
Dried fruit
Flavoured crisps
Fruit skins of all types
Ingredients with MSG
Ingredients with yeast
Quorn
Preservatives
-Benzoates
-Sulphites
-BHA
-BHT
Food colour- Tartrazine

How to Understand Your Test

Foods highlighted in red are foods that may cause sensitivities in the body leading to health complaints. We recommend you:

Avoid foods highlighted and underlinedcompletely for 4 - 6weeks

Reduce the intake of foods highlighted in red as much as possible for 4 weeks

After the 4 to 6 week period you can slowly re introduce the foods one by one. Monitor how you feel for 24 hours before introducing the next food and continue to re-introduce foods for the following 2 weeks.

Additional support for your programme