Use the broad food-list guides for the overall pattern, or choose a food-by-food guide when you have a specific question about one ingredient or drink.
The individual guides below are designed for searches such as “can I eat eggs with fatty liver?” or “is brown rice better than white rice?”. They explain how a specific food can fit into the wider eating pattern without labelling it a treatment, cure or universal “good” or “bad” food.
For broader questions, Foods to Eat owns the practical positive food-list intent and Foods to Limit owns the broad limiting/restriction intent.
Each page has one clear food intent so the guides support rather than compete with the broad diet and food-list pages.
Evidence, caffeine and what observational research can — and cannot — show.
Eggs, cooking methods, meal context and the limits of the evidence.
Porridge, wholegrain guidance, fibre, toppings and breakfast context.
Plain yoghurt, added sugar, saturated fat, labels and snack ideas.
Oily-fish guidance, omega-3 context, cooking methods and meal ideas.
Lean poultry, skin, cooking methods, processed products and balanced meals.
Fibre, plant protein, canned beans, meal swaps and cooking context.
Unsaturated-fat swaps, portions, cooking and Mediterranean-style context.
Unsalted choices, portions, walnuts, nut butters and snack context.
Unsaturated-fat swaps, portions, avocado toast and guacamole.
Wholemeal versus white bread, fibre, labels and portions.
Brown versus white rice, fibre, portions, mixed meals and practical swaps.
Wholewheat versus white pasta, fibre, portions, sauces and meal context.
Portions, skins, cooking methods, chips and balanced meal context.
Whole fruit, fibre, fresh versus frozen choices and smoothies.
Whole fruit, natural sugar, smoothies, ripeness and snack context.
Use this for the broad positive food-list and food-group view.
Use this for the broad “what should I limit?” question without creating a rigid blacklist.
Step back from individual foods and see how the overall eating pattern fits together.