ChiroThin Weight Loss Program Approved Foods List
LEAN PROTEIN
Please remember that the amount allowed during the “Losing” phase is 3.5 to 4 ounces in the United States
and 4.5-5 ounces in Canada. All protein should be 93% FAT-FREE!
When buying lean lunchmeat, go to deli counter and have the clerk package it in 3-ounce packages. In
Canada, have it packaged in 3.5-4-ounce packages (since it is cooked). When buying steak, ask the butcher to
cut it into 4-ounce portions and package them separately.
Most “flash frozen” fish is pre-packaged in 4-ounce portions.
You can marinate meats. Place meat in marinade for 24 hours in refrigerator. Immediately prior to cooking,
rinse meat under hot water to remove the sugar and fat of the marinade from the surface of the meat while
allowing the flavor that has penetrated the meat to remain.
Feel free to add various seasonings or sauces if they are “0” calorie.
BEEF
Beef (93/7 ground) Sirloin (ground)
Bison Sirloin Strip Steak
Elk Veal (ground)
Filet Mignon (trim fat) Venison
PORK
Lean Pork Loin Lean Loin Chop
POULTRY (WHITE MEAT SKIN REMOVED)
Chicken Emu Ostrich
Cornish Game Hen Turkey Quail
SEAFOOD
Alaskan King Crab Mahi Mahi Scallops White Roughy
Cod Monkfish Shrimp
Flounder Orange Roughy Swordfish
Grouper Perch Tilapia
Halibut Pike Tuna (canned – packed in water)
Lobster Sea Bass Walleye
LEAN LUNCHMEAT OF ANY TYPE
Any lean (93% lean or more) lunchmeat is appropriate. Watch the ingredients list though – if sugar is in the
ingredient list it is not allowed. You are probably safer buying pre-packaged organic lunch meat rather than
from the deli counter.
FREE VEGETABLES
Banana Peppers Daikon Radish Red Onions
Bell Peppers Garlic Sauerkraut
Bok Choy Jalapeno Peppers Spinach
Cabbage Iceberg Lettuce Swiss Chard
Celery Manoah Lettuce Tomatillo
Chives Red Leaf Lettuce Tomato
Collard Greens Romaine Lettuce Watercress
Cucumbers Mushrooms
Free Vegetables are predominately “water-based” vegetables, and you can consume them in any quantity you
choose at meal time. If you find that you absolutely must have a “snack” between meals, eat either celery or
cucumber.
You may have a salad at lunch or dinner, and it does not count towards your 4 oz. of vegetables. You must
get the 4oz of Vegetables that “count.”
APPROVED NON-FREE VEGETABLES (4 OZ. SERVINGS)
Amaranth Cherry Tomatoes Purple Asparagus
Acorn Squash Chinese Eggplant Radicchio
Asparagus Crookneck Squash Radish Leaves
Belgian Endive Eggplant Radishes
Boston Bib Lettuce Fennel Ramps (wild leeks)
Broccoli Fiddlehead Ferns Rhubarb
Broccoflower Green Beans Chayote Squash
Broccolini Horseradish Root Spaghetti Squash
Brussel Sprouts Kale Summer Squash
Butter Lettuce Kohlrabi Sweet Dumpling
Cactus Leeks Squash
Cauliflower Snow Peas White Onion
Celery Root Pumpkin Zucchini
Carrots (3oz.)
NO CORN, POTATOES, OR PEAS ALLOWED!
FRUIT
Apple Grapefruit Peach*
Apricot Honeyberry Pear*
Bilberry Huckleberry Plum
Blackberry Kiwi Pineberry
Blueberry Kumquat Pluot
Boysenberry Lemon Pomello
Cherry Lime Purple Mangosteen
Cloud Fruit Loquat Quince
Cranberry Melon (all varieties) Raspberry
Currant Mulberry Sapodilla
Damson Nectarine* Star Fruit
Dragon Fruit Orange (All varieties) Strawberry
Elderberry Papaya Tamarillo
*Not Allowed May 15th through October 15th
These fruits are in season during this time which causes the sugar content to increase thereby spiking the
glycemic index out of the allowable range for the program
Avoid eating too many apples, as this will slow down weight loss in some people!
BREAD [optional]
Melba toast, Melba toast snacks (Any Flavor), Grissini breadstick, 1⁄2 of a “Light Flat Out”—this is a “brand
name” and can be found at nearly any grocery store, Flat Out Flavor!t, Wasa Sourdough/Multigrain CrispBread
ALTERNATIVE INGREDIENTS TO USE INSTEAD OF FATS, OILS, AND BUTTER FOR COOKING
Worcestershire Sauce
Lemon & lime juice
Any spice without sugar
Chicken, vegetable, or beef broth (low sodium)
Bragg’s Amino Acids (an alternative to soy sauce)
Water or balsamic vinegar (flavored) with no oil added
CHIROTHIN APPROVED SAUCES AND SEASONINGS
0-calorie sauces and dressings (Walden Farms/Hendricks)
0-calorie coffee creamer
Braggs Amino Acids
Cayenne powder/pepper
Chinese 5 spice
Citrus juice (lemon, lime, orange...tsp. not cups)
Crushed red pepper
Frank’s Hot Sauce or Buffalo Wing Sauce
Garlic (fresh or powder)
Herbs (fresh or dried)
Lemon pepper
Montreal seasoning
Pepper (black, green, white, and pink)
“No Sugar added” Pico de Gallo
Pink Himalayan Salt
Soy sauce (low sodium)
Stevia sweetener (any flavor)
Tabasco
Taco and fajita seasoning (no calorie preferred)
Vinegar (any type) Use balsamic sparingly
Worcestershire sauce
Marinades – Marinate for 24 hours. Before cooking rinse under HOT water to rinse
SNACKS
Snacking is strongly discouraged because snacking turns off your fat burning mechanism and turns on
digestion. However, if you require a snack, we recommend only celery or cucumber.
KEY POINTS
This isn’t a no salt, no seasoning diet. Flavor it up!
Do no add fats or carbohydrates to any of the foods.
Avoid all dairy at all costs.
REMEMBER IF A FOOD, SEASONING, OR SAUCE IS NOT LISTED IN THE APPROVED FOODS LIST,
IT IS NOT ALLOWED!
