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||Hypoglycemic Diet | Hypoglycemic Guidelines | Bread EXchange List ||
||Meat Exchange List | Vegetable Exchange List | Fruit Exchange List ||
||Milk Exchange List | Fat Exchange List | Free Foods Exchange List ||
||Occasional Foods Exchange List | Combination Foods Exchange List ||
SUGGESTED MEAL PLAN
HYPOGLYCEMIC DIET
Before starting any diet, consult with your health care provider or midwife.
2,000 Calories233 gm Carbohydrate,
98 gm Protein
80 gm Fat
1,500 Calories149 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:Starch Exchange:
To omit one Starch Exchange: Add Fruit Exchange.
To add one Starch Exchange: Omit one Fruit Exchange.
Meat 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.
Fruit Exchange:
To omit one Fruit Exchange: Add one Starch Exchange.
To add one Fruit Exchange: Omit one Starch Exchange.
Milk 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:
- ½ 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 1/2 Tbsp Flour, bleached or wheat 2 1/2 Tbsp Flour, Rye 3 Tbsp Flour, Barley, Millet 1/2 cup Grapenuts 3 Tbsp Grits, hominy, cooked 1/2 cup Other ready-to-eat unsweetened cereals 3/4 cup Pasta (cooked) 1/2 cup Puffed cereal 1 1/2 cup Rice, white or brown (cooked) 1/3 cup Shredded wheat 1/2 cup Wheat germ * 3 Tbsp
Dried Beans/Peas/Lentils Beans and 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, 2½ square 3 Matzoth 3/4 oz Melba toast 5 slices Oyster crackers 24 Popcorn (popped, no fat added) 3 cups Pretzels 3/4 oz Rye crisps * 4 Saltine type crackers 6 Whole wheat crackers * 2-4 slices
Starch Foods Prepared with Fat Count as 1 bread + 1 Fat Biscuit, 2½ 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, 4½ inch square 1 Whole wheat crackers 4 - 6 * 3 grams of more of fiber per serving
MEAT LIST
Lean Meats and Substitutes
Medium-Fat Meat and Substitutes
High-Fat Meats and Substitutes
Meat Tips
- Bake, roast, broil, grill, or boil these foods rather than frying them with added fat.
- Use a nonstick pan spray or a nonstick 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 and 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 oz.)
USDA Good of Choice grades of lean beef, such as round, sirloin, and flank steak; tenderloin; and chipped beef.
Pork (1 oz.)
Lean pork, such as fresh ham; canned, cured of boiled ham; Canadian bacon, tenderloin.
Veal (1 oz)
All cuts are lean except for veal cutlets (ground or cubed). Examples of lean veal are chops and roasts.
Poultry (1 oz)
Chicken, turkey, Cornish hen (cooked without skin).
Fish
All fresh and frozen fish (1 oz)
Crab, lobster, scallops, shrimp, clams (fresh of canned in water) (2 oz)
Oysters (6 medium)
Tuna (canned in water) (1/4 cup)
Herring (uncreamed or smoked) (1 oz)
Sardines (2 medium)
Wild Game (1 oz)
Venison, rabbit, squirrel, pheasant, duck, goose (without skin)
Cheese
Any cottage cheese (1/4 cup)
Grated Parmesan (2 Tbsp)
Diet cheese (with less than 55 calories per ounce) (1 oz)
Other
95% fat-free luncheon meat (1 oz)
Egg whites (3 whites)
Egg substitutes with less than 55 calories per ¼ cup (¼ cup)
Medium-Fat Meat and 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 oz)
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 oz)
Most pork products fall into this category. Examples are chops, loin roast, Boston butt, cutlets.
Lamb (1 oz)
Most lamb products fall into this category. Examples are chops, leg, and roast.
Veal (1 oz)
Cutlet (ground or cubed, unbreaded)
Poultry (1 oz)
Domestic duck or goose (well-drained of fat), ground turkey.
Fish
Tuna (canned in oil and drained) (1/4 cup)
Salmon (canned) (1/4 cup)
Cheese
Skim or part-skim milk cheese, such as:
Ricotta (1/4 cup)
Mozzarella (1 oz)
Diet cheeses (with 56-80 calories per ounce) (1 oz)
Other
86% fat-free luncheon meat (1 oz)
Egg (high in cholesterol, limit 2 per week) (1 egg)
Egg substitutes with 56-80 calories per 1/4 cup (1/4 cup)
Tofu (4 oz)
Liver, heart, kidney, sweetbreads (high in cholesterol) (1 oz)
High-Fat Meats and 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 oz)
Most USDA Prime cuts of beef, such as ribs, corned beef.
Pork (1 oz)
Spareribs, ground pork, pork sausage (patty or link).
Lamb (1 oz)
Patties (ground lamb).
Fish (1 oz)
Any fried fish product.
Cheese (1 oz)
All regular cheeses such as American, Blue, Cheddar, Monterey, Swiss.
Other
Luncheon meat, such as Bologna, salami, pimento loaf (1 oz)
Sausage, such as Polish, Italian. (1 oz)
Knockwurst, smoked. (1 oz)
Bratwurst (1 oz)
Frankfurter (turkey of chicken) (1 frank)
Peanut Butter (contains unsaturated fat) (1 Tbsp)
Count as one high-fat plus on fat exchange: Frankfurter (beef, pork or combination) (1 frank)
VEGETABLE LIST
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
Artichoke (1/2 medium)
Asparagus
Bamboo shoots
Beans (green, wax, Italian)
Bean sprouts
Beets
Broccoli
Brussels sprouts
Cabbage, cooked
Carrots
Cauliflower
Eggplant
Collard greens
Mustard greens
Turnip greens
Chard
Kale
Jicama (1/4 cup)
Kohlrabi
Leeks
Mushrooms, cooked
Okra
Onions
Peapods, snow peas
Peppers (green)
Rutabaga
Sauerkraut *
Spinach, cooked
Summer squash
Tomato (one large)
Water chestnuts
Zucchini
Free Vegetables
(raw, 1 cup)
Cabbage
Celery
Chinese cabbage
Cucumber
Green onion
Hot peppers
Mushrooms
Radishes
Zucchini
Salad Greens
Endive
Escarole
Lettuce
Romaine
Spinach
* Contain 400 mg of sodium per serving.
FRUIT LIST
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, and
Unsweetened Canned Fruit
Apple (1 apple, small)
Applesauce (½ cup)
Apricots (raw) (4 apricots)
Apricots (canned) (½ cup)
Banana (½ banana)
Blackberries * (¾ Cup)
Blueberries * (¾ Cup)
Cantaloupe (1/3 melon)
Cherries (raw) (12 cherries)
Cherries (canned) (½ cup)
Figs (2 figs)
Fruit cocktail (canned) (½ cup)
Grapefruit (½ grapefruit)
Grapes (15 grapes)
Honeydew melon (1/8 melon)
Kiwi (1 kiwi)
Mandarin oranges (¾ cup)
Mango (½ mango)
Nectarine * (1 nectarine)
Orange (1 orange, small)
Papaya (1 cup)
Peach (raw) (1 peach, small)
Peach (canned) (½ cup)
Pears (raw) (1 pear, small)
Pears (canned) (½ cup)
Persimmon (2 persimmons)
Pineapple (raw) (¾ cup)
Pineapple (canned) (1/3 cup)
Plum (2 plums)
Pomegranate * (½ pomegranate)
Raspberries * (1 cup)
Strawberries * (1-¼ cup)
Tangerine * (2 tangerines)
Watermelon (1-¼ cup)Dried Fruit
Apples * (4 rings)
Apricots * (7 halves)
Dates (2-½ medium)
Figs * (1-½)
Prunes * (3 medium)
Raisins (2 tbsp)Fruit Juice
Apple juice/cider (½ cup)
Cranberry juice cocktail (1/3 cup)
Cranberry juice low cal (1 cup)
Grapefruit juice (½ cup)
Grape juice (½ cup)
Orange juice (½ cup)
Nectar (apricot, Peach, Pear) (½ cup)
Pineapple juice (½ cup)
Prune juice (½ cup)
MILK LIST
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:
Type Carbohydrate
(grams)Protein
(grams)Fat
(grams)Calories Skim/Very Lowfat ½%, 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 and Very Lowfat Milk Skim milk (1 cup)
½% milk (1 cup)
1% milk (1 cup)
Lowfat buttermilk (1 cup)
Evaporated skim milk (½ cup)
Dry nonfat milk (1/3 cup)
Plain nonfat yogurt (8 oz)
Lowfat Milk 2% milk (1 cup)
plain lowfat yogurt (with added nonfat milk solids) (8 oz)
Whole Milk The whole milk group has much more fat per serving than the skim and lowfat groups. Whole milk has more than 3-¼% butterfat. Try to limit your choices from the whole milk group as much as possible
Whole milk (1 cup)
evaporated whole milk (½ cup)
whole plain yogurt (8 oz)
FAT LIST
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.
Unsaturated Fats Avocado (4" diameter) (1/8 medium)
Olives (10 small)
Margarine (1 tsp)
Mayonnaise (1 tsp)
Mayonnaise, reduced-calorie (1 Tbsp)
Nuts and Seeds:
Almonds, dry roasted (6 whole)
Butternuts (2 whole)
Brazil (2 whole)
Cashews, dry roasted (1 Tbsp)
Macadamia (15 whole)
Other nuts (1 Tbsp)
Pecans (2 whole)
Peanuts (20 small)
Pumpkin seeds (2 tsp)
Walnuts (2 whole)
Seeds, pine nuts, sunflower (1 Tbsp)
Soy (1 Tbsp)
Oil (1 tsp):
Corn
Cottonseed
Safflower
Soybean
Sunflower
Olive
Peanut
Salad dressings
mayonnaise-type (2 tsp)
mayonnaise-type, reduced-calorie (1 Tbsp)
all other varieties (1 Tbsp)
all other varieties, reduced-calorie (2 Tbsp)
Sauces:
Tartar (1 tsp)
Hollandaise (1 tsp)
Saturated Fats Butter (1 tsp)
Bacon (1 slice)
Bacon fat (1 tsp)
Chitterlings (1/2 ounce)
Coconut, shredded (2 Tbsp)
Coffee whitener, liquid (2 Tbsp)
Coffee whitener, powder (4 tsp)Cream (light, coffee, table) (2 Tbsp)
Cream, sour (2 Tbsp)
Cream (heavy, whipping) (1 Tbsp)
Cream cheese (1 Tbsp)
Gravy (2 Tbsp)
Lard (1 tsp)
Salt pork (1/4 oz)
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.
Drinks Bouillon or broth without fat
Bouillon, low-sodium
Carbonated drinks, sugar free
Carbonated water
Cocoa powder, unsweetened (1 Tbsp)
Coffee/Tea (Note: Remember to watch your caffeine intake)
Drink mixes, sugar free
Tonic water, sugar free
Fruit Cranberries, unsweetened (½ cup)
Rhubarb, unsweetened (½ cup)
Sweet Substitutes Candy, hard, sugar free (Note: Remember some sugar substitutes
Gelatin, sugar free have a laxative effect in large quantities)
Gum, sugar free
Jam/Jelly, sugar free
Pancake syrup, sugar free (1 to 2 tsp)
Sugar substitutes (saccharin, aspartame - Sweet and LowTM, NutrasweetTM)
Whipped topping (2 tsp)
Condiments Catsup (1 Tbsp)
Horseradish
Mustard
Pickles², dill, unsweetened
Salad-dressing, low-calorie (2 tsp)
Taco sauce (3 tsp)
Vinegar
Vegetables (raw, 1 cup) Cabbage
Celery
Chinese cabbage
Cucumber
Green onion
Hot Peppers
Mushrooms
Radishes
Zucchini
Salad Greens Endive
Escarole
Lettuce
Spinach
Other Nonstick pan spray
Nonfat Butter substitutes (2 Tsp)
Seasonings Seasonings can be very helpful in making food taste better.
Basil (fresh)
Celery seeds
Cinnamon
Chili powder
Chives
Curry
DillFlavoring extracts
(vanilla, almond, etc.)
Garlic
Garlic powder
Herbs
Hot pepper sauce
LemonLemon juice
Lemon pepper
Lime
Lime juice
Mint
Onion powder
OreganoPaprika
Pepper
Pimento
Spices
Soy sauce
Wine, used in cooking
Worcestershire sauce
* 400 mg. or more of sodium per serving.
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 oz 1 starch, 2 fat Corn chips 1 oz 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 ¼ cup 1 starch, 1 fat Ice cream, any flavor ½ cup 1 starch, 2 fat Ice milk, any flavor ½ cup 1 starch, 1 fat Potato chips 1 oz 1 starch, 2 fat Sherbet, any flavor ¼ oz 1 starch Snack chips, all varieties * 1 oz 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'd like to eat.
Food Amount Exchange Casseroles, homemade 1 cup (8 oz) 2 starch,
2 medium-fat meat,
1 fatCheese pizza*, thin crust 1/4 of 15 oz or 1/4 of 10" 2 starch,
1 medium-fat meat,
1 fatChili with beans¹*(commercial) 1 cup 2 starch,
2 medium-fat meat,
1 fatChow mein¹ *(without noodles or rice) 2 cups 1 starch,
2 vegetable,
2 lean meatMacaroni and cheese* 1 cup 2 starch,
1 medium-fat meat,
2 fatBean soup¹ * 1 cup 1 starch,
1 vegetable,
1 lean meatChunky soup, all varieties* 10 3/4 oz can 1 starch,
1 vegetable,
1 medium-fat meatCream soup* (made with water) 1 cup 1 starch,
1 fatVegetable soup* or broth* 1 cup 1 starch Spaghetti and meatballs (canned)* 1 cup 2 starch,
1 medium-fat meat,
1 fatSugar-free pudding made with milk 1/2 cup 1 starch If beans are used as a meat substitute:
Dried beans¹, peas¹, lentils¹1 cup(cooked) 2 starch,
1 lean meat* 400 mg. or more of sodium per serving.
¹ 3 grams of more of fiber per serving.
LINKS
MoonDragon's Nutrition Information: Gestational Diabetes Diet
NOTE: Bulk herbs are available through Mountain Rose Herbs and Nutritional Supplements are available through Herbal Remedies. To find supplements not listed above, click on the links below:
Mountain Rose Bulk Herbs
Mountain Rose Aromatherapy Oils
Mountain Rose Herbs, Aromatherapy Oils A-B
Mountain Rose Herbs, Aromatherapy Oils C-E
Mountain Rose Herbs, Aromatherapy Oils F-L
Mountain Rose Herbs, Aromatherapy Oils M-P
Mountain Rose Herbs, Aromatherapy Oils Q-Z
Mountain Rose Herbs, Aromatherapy Oils: Oil Blends & Resins
Mountain Rose Herbs, Aromatherapy Oils: Diffusers, Nebulizers, & Burners
Mountain Rose Herbs, Aromatherapy Oils: Oil Kits
Click Here To Visit Herbal Remedies Product Page
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