MoonDragon's Nutrition Information: Diets
HYPOGLYCEMIC DIET - SUGGESTED MEAL PLAN
Before starting any diet, consult with your health care provider or midwife.
233 gm Carbohydrate
98 gm Protein
80 gm Fat
149 gm Carbohydrate
76 gm Protein
65 gm Fat
Morning Meal Fruit 1 Exchange 1 Exchange Egg or Meat 1 Exchange 1 Exchange Bread 2 Exchanges 1 Exchange Fat 1 Exchange 1 Exchange Milk, 2% 1 Exchange 1 Exchange Beverage As Desired As Desired Mid-morning Meal Meat 1 Exchange 1 Exchange Bread 1 Exchange 1 Exchange Fruit 1 Exchange 0 Fat 1 Exchange 0 Noon Meal Meat, Fish, Cheese, Poultry 2 Exchange 2 Exchange Bread 2 Exchange 1 Exchange Vegetable, Raw 1 or 2 Exchange 1 or 2 Exchange Fruit 1 Exchange 1 Exchange Fat 2 Exchange 1 Exchange Beverage As Desired As Desired Mid-afternoon Meal Meat 1 Exchange 0 Bread 2 Exchange 1/2 Exchange Fat 1 Exchange 0 Milk, 2% 0 1/2 Exchange Evening Meal Meat, Fish, Cheese, Poultry 2 Exchange 2 Exchange Bread 2 Exchange 1 Exchange Vegetable 1 Exchange 2 Exchange Vegetable, Raw As Desired As Desired Dessert, Sugar-free As Desired As Desired Fat 2 Exchange 1 Exchange Beverage As Desired As Desired Bedtime Bread 1 Exchange 1/2 Exchange Milk, 2% 1 Exchange 1/2 Exchange
THE HYPOGLYCEMIA DIET - GENERAL GUIDELINES
The goal of treatment for hypoglycemia is to delay the absorption of food. This can be accomplished through changes in eating habits. Follow these general guidelines:
- Do not eliminate carbohydrate from the diet.
- Increase your intake of complex carbohydrates (starches). These foods are absorbed more slowly than simple carbohydrates and therefore do not cause rapid changes in blood sugar levels. Examples of complex carbohydrates are breads, cereals, pasta, rice, vegetables, and legumes.
- Avoid foods high in simple carbohydrates such as jams, jellies, table sugar, honey syrup, molasses, pies, candy, cakes, cookies, pastries and soda pop.
- Increase your intake of fiber. Fiber is the indigestible portion of Fruits, vegetables, legumes and grains. Carbohydrates are absorbed more slowly when they are part of a high fiber meal.
- Eat Fruit-fresh of canned without sugar - rather than drinking juice. The added fiber will slow down sugar absorption.
- Eat smaller meals with snacks between meals and at bedtime.
- Avoid foods and beverages containing caffeine often produces the same symptoms as hypoglycemia and may make you feel worse.
- Avoid alcoholic beverages. Alcohol lowers blood sugar levels, especially on an empty stomach.
- Maintain of achieve desirable body weight. Excess weight interferes with the body's ability to use insulin.
- Decrease you fat intake. A high-fat diet has been shown to interfere with insulin use. Because fat is high in calories, decreasing fat intake will also help you lose weight. If you are at your desirable body weight, replace calories from fat with calories from complex carbohydrates.
Occasionally you may need to change your plan. Here are some easy substitutions:
To omit one Starch Exchange: Add Fruit Exchange.
To add one Starch Exchange: Omit one Fruit Exchange.
To omit one Meat Exchange: Add one Lowfat Milk Exchange and Omit one Fruit Exchange.
To add one Meat Exchange: Omit one Lowfat Milk Exchange and Add one Fruit Exchange.
To omit one Fruit Exchange: Add one Starch Exchange.
To add one Fruit Exchange: Omit one Starch Exchange.
To omit one nonfat Milk Exchange: Add one Fruit Exchange and one Lean Meat Exchange.
To add one nonfat Milk Exchange: Omit one Fruit Exchange and one Lean Meat Exchange.
STARCH & BREAD LIST
Each item in this list contains approximately 15 grams of carbohydrate, 3 grams of protein, a trace of fat, and 80 calories. Whole grain products average about 2 grams of fiber per serving. Some foods are higher in fiber.
Those foods that contain 3 or more grams of fiber per serving are identified with the fiber symbol (*).
You can choose your starch exchanges from any of the items on this list. If you want to eat a starch food that is not on this list, the general rule it that:
1/2 cup of cereal, grain or pasta is one serving.
1 ounce of bread product is one serving.
Your dietitian can help you be more exact.
PRODUCT PORTION CEREALS / GRAINS / PASTA Bran Cereals Concentrated * 1/3 cup Bran Cereals, Flaked * 1/2 cup Bulgur (Cooked) 1/2 cup Cooked Cereals 1/2 cup Cornmeal (Dry) 2.5 tablespoons Flour, Bleached or Wheat 2.5 tablespoons Flour, Rye 3 tablespoons Flour, Barley, Millet 1/2 cup Grapenuts 3 tablespoons Grits, Hominy, Cooked 1/2 cup Other Ready-To-Eat Unsweetened Cereals 3/4 cup Pasta (Cooked) 1/2 cup Puffed Cereal 1.5 cups Rice, White or Brown (Cooked) 1/3 cup Shredded Wheat 1/2 cup Wheat Germ * 3 tablespoons DRIED BEANS / PEAS / LENTILS Beans & Peas (Cooked) * 1/3 cup Lentils (Cooked) 1/3 cup Baked Beans 1/4 cup STARCHY VEGETABLES Corn * 1/2 cup Corn On Cob, 6-Inches Long * 1 Lima Beans * 1/2 cup Peas, Green (Canned or Frozen) * 1/2 cup Plantain * 1/2 cup Potato, Baked 1 small Potato, Mashed 1/2 cup Squash, Winter (Acorn, Butternut) * 1 cup Yam, Sweet Potato, Plain 1/3 cup BREAD Bagel 1/2 Croutons, Low Fat 1 cup English Muffin 1/2 Hot Dog or Hamburger Bun 1/2 Pita, 6-Inches Across 1/2 >Plain Roll, Small 1 Raisin Bread, Unfrosted 1 slice Rye, Pumpernickel 1 slice Tortilla, 6-Inches Across 1 White (Including French, Italian) 1 slice Whole Wheat 1 slice CRACKERS / SNACKS Animal Crackers 8 Graham Crackers, 2.5-Inch Square 3 Matzoth 3/4 ounce Melba Toast 5 slices Oyster Crackers 24 Popcorn (Popped, No Fat Added) 3 cups Pretzels 3/4 ounce Rye Crisps * 4 SaltineType Crackers 6 Whole Wheat Crackers * 2 to 4 slices STARCH FOODS PREPARED WITH FAT Count As 1 Bread & 1 Fat Biscuit, 2.5-Inches Across 1 Chow Mein Noodles 1/2 cup Corn Bread, 2-Inch Cube 1 Cracker, Round Butter Type 6 French Fried Potatoes 10 Muffin, Plain, Small 1 Pancake, 4-Inches Across 2 Stuffing, Bread 1/4 cup Taco Shell 2 Waffle, 4.5-Inch Square 1 Whole Wheat Crackers 4 to 6 * 3 grams of more of fiber per serving.
Lean Meats & Substitutes
Medium-Fat Meat & Substitutes
High-Fat Meats & Substitutes
- Bake, roast, broil, grill, or boil these foods rather than frying them with added fat.
- Use a non-stick pan spray or a non-stick pan to brown of fry these foods.
- Trim off visible fat before and after cooking.
- Do not add flour, bread crumbs, coating mixes, or fat to these foods when preparing them.
- Weigh meat after removing bones and fat, and after cooking. Three ounces of cooked meat is about equal to 4 ounces of raw meat. Some examples of meat portions are:
- 2 ounce meat (2 meat exchanges) = 1 small chicken leg or thigh or 1/2 cup cottage cheese or tuna.
- 3 ounces meat (3 meat exchanges) = 1 medium pork chop, 1 small hamburger, 1/2 of a whole chicken breast, 1 unbreaded fish fillet, or cooked meat, about the size of a deck of cards.
- Restaurants usually serve prime cuts of meat, which are high in fat and calories.
LEAN MEATS & SUBSTITUTES
(one exchange is equal to any one of the following items)
One exchange provides 7 grams protein, 3 grams fat, 55 calories
Beef (1 ounce)
USDA Good of Choice grades of lean beef, such as round, sirloin, and flank steak; tenderloin; and chipped beef.
Pork (1 ounce)
Lean pork, such as fresh ham; canned, cured of boiled ham; Canadian bacon, tenderloin.
Veal (1 ounce)
All cuts are lean except for veal cutlets (ground or cubed). Examples of lean veal are chops and roasts.
Poultry (1 ounce)
Chicken, turkey, Cornish hen (cooked without skin).
All fresh and frozen fish (1 ounce)
Crab, lobster, scallops, shrimp, clams (fresh of canned in water) (2 ounce)
Oysters (6 medium)
Tuna (canned in water) (1/4 cup)
Herring (uncreamed or smoked) (1 ounce)
Sardines (2 medium)
Wild Game (1 ounce)
Venison, rabbit, squirrel, pheasant, duck, goose (without skin)
Any cottage cheese (1/4 cup)
Grated Parmesan (2 tablespoons)
Diet cheese (with less than 55 calories per ounce) (1 ounce)
95 percent fat-free luncheon meat (1 ounce)
Egg whites (3 whites)
Egg substitutes with less than 55 calories per 1/4 cup (1/4 cup)
MEDIUM-FAT MEAT & SUBSTITUTES
(One exchange is equal to any one of the following items)
One exchange provides 7 grams protein, 5 grams fat, 75 calories
Beef (1 ounce)
Most beef products fall into this category. Examples are: all ground beef, roast (rib, chuck, rump), steak (cubes Porterhouse, T-bone), and meatloaf.
Pork (1 ounce)
Most pork products fall into this category. Examples are chops, loin roast, Boston butt, cutlets.
Lamb (1 ounce)
Most lamb products fall into this category. Examples are chops, leg, and roast.
Veal (1 ounce)
Cutlet (ground or cubed, unbreaded)
Poultry (1 ounce)
Domestic duck or goose (well-drained of fat), ground turkey.
Tuna (canned in oil and drained) (1/4 cup)
Salmon (canned) (1/4 cup)
Skim or part-skim milk cheese, such as:
Ricotta (1/4 cup)
Mozzarella (1 ounce)
Diet cheeses (with 56 to 80 calories per ounce) (1 ounce)
86 percent fat-free luncheon meat (1 ounce)
Egg (high in cholesterol, limit 2 per week) (1 egg)
Egg substitutes with 56 to 80 calories per 1/4 cup (1/4 cup)
Tofu (4 ounces)
Liver, heart, kidney, sweetbreads (high in cholesterol) (1 ounce)
HIGH-FAT MEATS & SUBSTITUTES
Remember, these items are high in saturated fat, cholesterol, and calories, and should be used on three (3) times per week. One exchange is equal to any one of the following items. One exchange provides 7 grams of protein, 8 grams fat, 100 calories.
Beef (1 ounce)
Most USDA Prime cuts of beef, such as ribs, corned beef.
Pork (1 ounce)
Spareribs, ground pork, pork sausage (patty or link).
Lamb (1 ounce)
Patties (ground lamb).
Fish (1 ounce)
Any fried fish product.
Cheese (1 ounce)
All regular cheeses such as American, Blue, Cheddar, Monterey, Swiss.
Luncheon meat, such as Bologna, salami, pimento loaf (1 ounce)
Sausage, such as Polish, Italian. (1 ounce)
Knockwurst, smoked. (1 ounce)
Bratwurst (1 ounce)
Frankfurter (turkey of chicken) (1 frank)
Peanut Butter (contains unsaturated fat) (1 tablespoon)
Count as one high-fat plus on fat exchange: Frankfurter (beef, pork or combination) (1 frank)
Each vegetable serving on this list contains about 5 grams of carbohydrate, 2 grams of protein, and 25 calories. Vegetables contain 2 to 3 grams of dietary fiber. Vegetables which contain 400 mg of sodium per serving are identified with a * symbol.
Vegetables are a good source of vitamins and minerals. Fresh and frozen vegetables have more vitamins and less added salt. Rinsing canned vegetables will remove much of the salt.
Unless otherwise noted, the serving size for vegetables (one vegetable exchange) is:
- 1/2 cup of cooked vegetables of vegetable juice
- 1 cup of raw vegetables
VEGETABLE EXCHANGES FREE VEGETABLES (1 Cup Raw)
Artichoke (1/2 medium)
Beans (green, wax, Italian)
Jicama (1/4 cup)
Peapods, snow peas
Sauerkraut * Spinach, cooked
Tomato (one large)
* Contain 400 mg of sodium per serving.
Each item on this list contains about 15 grams of carbohydrate, and 60 calories. Fresh, frozen, and dry fruits have about 2 grams of fiber per serving. Fruits that have 3 or more grams of fiber per serving have a * symbol. Fruit juices contain very little dietary fiber.
The carbohydrate and calorie content for a fruit serving and based on the usual serving of the most commonly eaten fruits. Use fresh fruits, frozen fruits, or canned without sugar added. Whole fruit is more filling than fruit juice and may be a better choice for those who are trying to lose weight. Unless otherwise noted, the serving size for one fruit is:
- 1/2 cup of fresh fruit of fruit juice
- 1/4 cup of dried fruit
FRESH, FROZEN, & UNSWEETENED CANNED FRUIT
Apple (1 apple, small)
Applesauce (1/2 cup)
Apricots (raw) (4 apricots)
Apricots (canned) (1/2 cup)
Banana (1/2 banana)
Blackberries (3/4 cup) *
Blueberries (3/4 cup) *
Cantaloupe (1/3 melon)
Cherries (raw) (12 cherries)
Cherries (canned) (1/2 cup)
Figs (2 figs)
Fruit cocktail (canned) (1/2 cup)
Grapefruit (1/2 grapefruit)
Grapes (15 grapes)
Honeydew melon (1/8 melon)
Kiwi (1 kiwi)
Mandarin oranges (3/4 cup)
Mango (1/2 mango)
Nectarine (1 nectarine) *
Orange (1 orange, small)
Papaya (1 cup)
Peach (raw) (1 peach, small)
Peach (canned) (1/2 cup)
Pears (raw) (1 pear, small)
Pears (canned) (1/2 cup)
Persimmon (2 persimmons)
Pineapple (raw) (3/4 cup)
Pineapple (canned) (1/3 cup)
Plum (2 plums)
Pomegranate (1/2 pomegranate) *
Raspberries (1 cup) *
Strawberries (1.25 cups) *
Tangerine (2 tangerines) *
Watermelon (1.25 cups)
Apples (4 rings) *
Apricots (7 halves) *
Dates (2.5 medium)
Figs (1.5) *
Prunes (3 medium)*
Raisins (2 tablespoons)
Apple juice/cider (1/2 cup)
Cranberry juice cocktail (1/3 cup)
Cranberry juice low cal (1 cup)
Grapefruit juice (1/2 cup)
Grape juice (1/2 cup)
Orange juice (1/2 cup)
Nectar (apricot, Peach, Pear) (1/2 cup)
Pineapple juice (1/2 cup)
Prune juice (1/2 cup)
Each Serving of milk or milk products on this list contains about 12 grams of carbohydrate and 8 grams of protein. The amount of fat in milk is measured in percent (%) of butterfat. The calories vary, depending on what kind of milk you choose. The list is divided into three parts based on the amount of fat and calories: skim/very lowfat milk, lowfat milk, and whole milk. One serving (one milk exchange) of each of these include:
Calories Skim / Very Lowfat 1/2%, 1% 12 8 trace 90 Lowfat 2% 12 8 6 120 Whole 4% 12 8 8 150
Milk is the body's main source of calcium, the mineral needed for growth and repair of bones. Yogurt is also a good source of calcium. Yogurt and many dry of powdered milk products have different amounts of fat. If you have questions about a particular item, read the label to find out the fat and calorie content.
Milk is good to drink, but it can also be added to cereal, and to other foods. Many tasty dishes such as sugar-free pudding are made with milk (see Combination Food list). Add life to plain yogurt by adding one of your fruit servings to it.
SKIM & VERY LOWFAT MILK
Skim milk (1 cup)
1/2% milk (1 cup)
1% milk (1 cup)
Lowfat buttermilk (1 cup)
Evaporated skim milk (1/2 cup)
Dry nonfat milk (1/3 cup)
Plain nonfat yogurt (8 ounce)
2% milk (1 cup)
Plain lowfat yogurt (with added nonfat milk solids) (8 ounce)
The whole milk group has much more fat per serving than the skim and lowfat groups. Whole milk has more than 3.25% butterfat. Try to limit your choices from the whole milk group as much as possible.
Whole milk (1 cup)
Evaporated whole milk (1/2 cup)
Whole plain yogurt (8 ounce)
Each serving on the fat list contains about 5 grams of fat and 45 calories.
The foods on the fat list contain mostly fat, although some items may also contain a small amount of protein. All fats are high in calories and should be carefully measured. Everyone should modify fat intake by eating unsaturated fats instead of saturated fats. The sodium content of these foods varies widely. Check the label for sodium information.
Avocado (4-inch diameter) (1/8 medium)
Olives (10 small)
Margarine (1 teaspoon)
Mayonnaise (1 teaspoon)
Mayonnaise, reduced-calorie (1 tablespoon)
NUTS & SEEDS
Almonds, dry roasted (6 whole)
Butternuts (2 whole)
Brazil (2 whole)
Cashews, dry roasted (1 tablespoon)
Macadamia (15 whole)
Other nuts (1 tablespoon)
Pecans (2 whole)
Peanuts (20 small)
Pumpkin seeds (2 teaspoons)
Walnuts (2 whole)
Seeds, pine nuts, sunflower (1 tablespoon)
Soy (1 tablespoon)
OILS (1 teaspoon)
Mayonnaise-type (2 teaspoons)
Mayonnaise-type, reduced-calorie (1 tablespoon)
All other varieties (1 tablespoon)
All other varieties, reduced-calorie (2 tablespoons)
Tartar (1 teaspoon)
Hollandaise (1 teaspoon)
Butter (1 teaspoon)
Bacon (1 slice)
Bacon fat (1 teaspoon)
Chitterlings (1/2 ounce)
Coconut, shredded (2 tablespoons)
Coffee whitener, liquid (2 tablespoons)
Coffee whitener, powder (4 teaspoons)
Cream (light, coffee, table) (2 tablespoons)
Cream, sour (2 tablespoons)
Cream (heavy, whipping) (1 tablespoon)
Cream cheese (1 tablespoon)
Gravy (2 tablespoons)
Lard (1 teaspoon)
Salt pork (1/4 ounce)
FREE FOODS LIST
A Free Food is any food or drink that contains less than 20 calories per serving. You can eat as much as you want of those items that have no serving size specified. You may eat two or three servings per day of those items that have a specific size. Be sure to spread them out through the day.
Bouillon or broth without fat
Carbonated drinks, sugar free
Cocoa powder, unsweetened (1 tablespoon)
Coffee/Tea (Note: Remember to watch your caffeine intake)
Drink mixes, sugar free
Tonic water, sugar free
Cranberries, unsweetened (1/2 cup)
Rhubarb, unsweetened (1/2 cup)
(Note: Remember some sugar substitutes have a laxative effect in large quantities.)
Candy, hard, sugar free
Gelatin, sugar free
Gum, sugar free
Jams & Jelly, sugar free
Pancake syrup, sugar free (1 to 2 teaspoons)
Sugar substitutes (saccharin, aspartame - Sweet and LowTM, NutrasweetTM)
Whipped topping (2 teaspoons)
Catsup (1 tablespoon)
Pickles, dill, unsweetened
Salad-dressing, low-calorie (2 teaspoons)
Taco sauce (3 teaspoons)
VEGETABLES (Raw, 1 Cup)
Nonstick pan spray
Nonfat Butter substitutes (2 teaspoons)
Seasonings can be very helpful in making food taste better.
Flavoring extracts (Vanilla, Almond, etc.)
Hot pepper sauce
Wine, used in cooking
OCCASIONAL FOODS LIST
Moderate amounts of some foods can be used in you meal plan, in spite of their sugar or fat content, as long as you can maintain blood-glucose control. The following list includes average exchange values for some of these foods. Because they are concentrated sources of carbohydrate, you will notice that the portion sizes are very small. Check with you dietitian for advice on how often and when you can eat them.
FOOD AMOUNT EXCHANGES Angel food cake 1/12 cake 2 starch Cake, no icing 1/13 cake of 3 inch square 2 starch, 2 fat Cheetos 1 ounce 1 starch, 2 fat Corn chips 1 ounce 1 starch, 2 fat Cookies 2 small 1 starch, 1 fat Frozen fruit yogurt 1/3 cup 1 starch Gingersnaps 3 1 starch Granola bars 1/4 cup 1 starch, 1 fat Ice cream, any flavor 1/2 cup 1 starch, 2 fat Ice milk, any flavor 1/2 cup 1 starch, 1 fat Potato chips 1 ounce 1 starch, 2 fat Sherbet, any flavor 1/4 ounce 1 starch Snack chips, all varieties * 1 ounce 1 starch, 2 fat Teddy Grahams 16 1 starch Vanilla wafers 6 small 1 starch, 1 fat
* 400 mg or more of sodium per serving.
COMBINATION FOODS LIST
Much of the food we eat is mixed together in various combinations. These combination foods do not fit into only one exchange list. It can be quite hard to tell what is in a certain dish of baked food item. This is a list of average values for some typical combination foods. This list will help you fit these foods into your meal plan. Ask your dietitian for information about any other foods you would like to eat.
FOOD AMOUNT EXCHANGE Casseroles, homemade 1 cup (8 ounces) 2 starch,
2 medium-fat meat,
Cheese pizza*, thin crust 1/4 of 15 ounces or 1/4 of 10-inch 2 starch,
1 medium-fat meat,
Chili with beans†*
1 cup 2 starch,
2 medium-fat meat,
Chow mein† *
(without noodles or rice)
2 cups 1 starch,
2 lean meat
Macaroni & cheese* 1 cup 2 starch,
1 medium-fat meat,
Bean soup† * 1 cup 1 starch,
1 lean meat
Chunky soup, all varieties* 10.75 ounce can 1 starch,
1 medium-fat meat
(made with water)
1 cup 1 starch,
Vegetable soup* or broth* 1 cup 1 starch Spaghetti & meatballs
1 cup 2 starch,
1 medium-fat meat,
Made with milk
1/2 cup 1 starch If beans are used
as a meat substitute:
Dried beans†, peas†, lentils†
1 cup (cooked) 2 starch,
1 lean meat
* 400 mg or more of sodium per serving.
† 3 grams of more of fiber per serving.
BLOOD-SUGAR-RELATED MOONDRAGON LINKS
MoonDragon's Nutrition Information: Gestational Diabetes Diet
MoonDragon's Health & Wellness: Hypoglycemia
MoonDragon's Women's Health Information: Pregnancy - Gestational Diabetes Index
MoonDragon's Women's Health Information: Diabetes
MoonDragon's Health & Wellness: Diabetes
MoonDragon's Nutritional Analysis Food Guide Index
AROMATHERAPY: ESSENTIAL OILS DESCRIPTIONS & USES
Allspice Leaf Oil Angelica Oil Anise Oil Baobab Oil Basil Oil Bay Laurel Oil Bay Oil Benzoin Oil Bergamot Oil Black Pepper Oil Chamomile (German) Oil Cajuput Oil Calamus Oil Camphor (White) Oil Caraway Oil Cardamom Oil Carrot Seed Oil Catnip Oil Cedarwood Oil Chamomile Oil Cinnamon Oil Citronella Oil Clary-Sage Oil Clove Oil Coriander Oil Cypress Oil Dill Oil Eucalyptus Oil Fennel Oil Fir Needle Oil Frankincense Oil Geranium Oil German Chamomile Oil Ginger Oil Grapefruit Oil Helichrysum Oil Hyssop Oil Iris-Root Oil Jasmine Oil Juniper Oil Labdanum Oil Lavender Oil Lemon-Balm Oil Lemongrass Oil Lemon Oil Lime Oil Longleaf-Pine Oil Mandarin Oil Marjoram Oil Mimosa Oil Myrrh Oil Myrtle Oil Neroli Oil Niaouli Oil Nutmeg Oil Orange Oil Oregano Oil Palmarosa Oil Patchouli Oil Peppermint Oil Peru-Balsam Oil Petitgrain Oil Pine-Long Leaf Oil Pine-Needle Oil Pine-Swiss Oil Rosemary Oil Rose Oil Rosewood Oil Sage Oil Sandalwood Oil Savory Oil Spearmint Oil Spikenard Oil Swiss-Pine Oil Tangerine Oil Tea-Tree Oil Thyme Oil Vanilla Oil Verbena Oil Vetiver Oil Violet Oil White-Camphor Oil Yarrow Oil Ylang-Ylang Oil Aromatherapy
Healing Baths For Colds
Using Essential Oils
AROMATHERAPY: HERBAL & CARRIER OILS DESCRIPTIONS & USES
Almond, Sweet Oil Apricot Kernel Oil Argan Oil Arnica Oil Avocado Oil Baobab Oil Black Cumin Oil Black Currant Oil Black Seed Oil Borage Seed Oil Calendula Oil Camelina Oil Castor Oil Coconut Oil Comfrey Oil Evening Primrose Oil Flaxseed Oil Grapeseed Oil Hazelnut Oil Hemp Seed Oil Jojoba Oil Kukui Nut Oil Macadamia Nut Oil Meadowfoam Seed Oil Mullein Oil Neem Oil Olive Oil Palm Oil Plantain Oil Plum Kernel Oil Poke Root Oil Pomegranate Seed Oil Pumpkin Seed Oil Rosehip Seed Oil Safflower Oil Sea Buckthorn Oil Sesame Seed Oil Shea Nut Oil Soybean Oil St. Johns Wort Oil Sunflower Oil Tamanu Oil Vitamin E Oil Wheat Germ Oil
HELPFUL RELATED MOONDRAGON NUTRITION BASICS LINKS
MoonDragon's Nutrition Basics Index MoonDragon's Nutrition Basics: Amino Acids Index MoonDragon's Nutrition Basics: Antioxidants Index MoonDragon's Nutrition Basics: Enzymes Information MoonDragon's Nutrition Basics: Herbs Index MoonDragon's Nutrition Basics: Homeopathics Index MoonDragon's Nutrition Basics: Hydrosols Index MoonDragon's Nutrition Basics: Minerals Index MoonDragon's Nutrition Basics: Mineral Introduction MoonDragon's Nutrition Basics: Dietary & Cosmetic Supplements Index MoonDragon's Nutrition Basics: Dietary Supplements Introduction MoonDragon's Nutrition Basics: Specialty Supplements MoonDragon's Nutrition Basics: Vitamins Index MoonDragon's Nutrition Basics: Vitamins Introduction
NUTRITION BASICS ARTICLES
MoonDragon's Nutrition Basics: 4 Basic Nutrients MoonDragon's Nutrition Basics: Avoid Foods That Contain Additives & Artificial Ingredients MoonDragon's Nutrition Basics: Is Aspartame A Safe Sugar Substitute? MoonDragon's Nutrition Basics: Guidelines For Selecting & Preparing Foods MoonDragon's Nutrition Basics: Foods That Destroy MoonDragon's Nutrition Basics: Foods That Heal MoonDragon's Nutrition Basics: The Micronutrients: Vitamins & Minerals MoonDragon's Nutrition Basics: Avoid Overcooking Your Foods MoonDragon's Nutrition Basics: Phytochemicals MoonDragon's Nutrition Basics: Increase Your Consumption of Raw Produce MoonDragon's Nutrition Basics: Limit Your Use of Salt MoonDragon's Nutrition Basics: Use Proper Cooking Utensils MoonDragon's Nutrition Basics: Choosing The Best Water & Types of Water
RELATED MOONDRAGON HEALTH LINKS & INFORMATION
MoonDragon's Nutrition Information Index MoonDragon's Nutritional Therapy Index MoonDragon's Nutritional Analysis Index MoonDragon's Nutritional Diet Index MoonDragon's Nutritional Recipe Index MoonDragon's Nutrition Therapy: Preparing Produce for Juicing MoonDragon's Nutrition Information: Food Additives Index MoonDragon's Nutrition Information: Food Safety Links MoonDragon's Aromatherapy Index MoonDragon's Aromatherapy Articles MoonDragon's Aromatherapy For Back Pain MoonDragon's Aromatherapy For Labor & Birth MoonDragon's Aromatherapy Blending Chart MoonDragon's Aromatherapy Essential Oil Details MoonDragon's Aromatherapy Links MoonDragon's Aromatherapy For Miscarriage MoonDragon's Aromatherapy For Post Partum MoonDragon's Aromatherapy For Childbearing MoonDragon's Aromatherapy For Problems in Pregnancy & Birthing MoonDragon's Aromatherapy Chart of Essential Oils #1 MoonDragon's Aromatherapy Chart of Essential Oils #2 MoonDragon's Aromatherapy Tips MoonDragon's Aromatherapy Uses MoonDragon's Alternative Health Index MoonDragon's Alternative Health Information Overview MoonDragon's Alternative Health Therapy Index MoonDragon's Alternative Health: Touch & Movement Therapies Index MoonDragon's Alternative Health Therapy: Touch & Movement: Aromatherapy MoonDragon's Alternative Therapy: Touch & Movement - Massage Therapy MoonDragon's Alternative Health: Therapeutic Massage MoonDragon's Holistic Health Links Page 1 MoonDragon's Holistic Health Links Page 2 MoonDragon's Health & Wellness: Nutrition Basics Index MoonDragon's Health & Wellness: Therapy Index MoonDragon's Health & Wellness: Massage Therapy MoonDragon's Health & Wellness: Hydrotherapy MoonDragon's Health & Wellness: Pain Control Therapy MoonDragon's Health & Wellness: Relaxation Therapy MoonDragon's Health & Wellness: Steam Inhalation Therapy MoonDragon's Health & Wellness: Therapy - Herbal Oils Index
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