My Food List - MNP for Winter

Here's some of the food I'll buy during the next several months, for my MNP diet (maximum nutrient partitioning), consisting of meals high in carbs, very low in fat and moderate in proteins.
I'm not allergic to anything. Not lactose intolerant neither. So that's not why I became vegan. There's even vegan foods that I avoid, because they're knowns to be common allergens, and everybody is at least a little bit allergic to those: the 3 main allergens are : gluten (wheat protein), soy protein and lactose. The last one doesn't applies to me anymore. But wheat and soy can occasionate an excess of mucus, you notice that especially in the morning after you wake up, and a runny nose during all day. So I try to avoid them as much as possible. It's not as easy as it seems, because they are everywhere. While wheat can easily be replaced with other flours when you cook, soy is a very versatile ingredient for vegan cuisine.
I also want to buy organic items, everytime the price allows me. If not, than foods from conventional farming. But we should avoid genetically engineered foods. Unfortunately, in America, it's not written on the package when the food suffered genetic modification. In the supermarkets, about 70% of products contain some. In Canada, no fruits or veggies are GE. But we should never buy something containing corn, colza or soy, because those are often GM, unless it specifies it doesn't contain any, or is labelled as "Organic".

-Vegetables :
-peppers, broccoli, spinach, kale. Romain lettuce, French onions...
-Starchy veggies: carrots, potatoes, yams, corn (corn on the cobb, canned -- whole kernels, cream style...
-Fruits: apple, pineapple, grapefruit, grape, bananas...
-dried fruits: fresh dates, dried figs, raisins...
-fruit-veggies : tomatoes, cucumbers, zuchinnis. No avocados but olives ocasionally.
-Bread : buying from artisanal bakers, avoiding all commercial breads.
-Flours: buckwheat, rice, corn, quinoa, etc.
-Oats (for oatmeal, cookies) old style steel cut, instant oatmeal, oat bran.
-the wheat we know now is the result of 10 000 years of genealogic crossings resulting of nature, often with the help of Man. These hybrids or old wheats all contain gluten (but I guess less than common wheat):
-kamut, spelt, durum wheat, triticale, barley, rye, oats.
-While these are gluten free, and while most are not even grains, you still can find them in flours or any other forms:
-Aramanth (Amaramthas candata) , Arrowroot (Maranta arundinacea), Chestnut, Beans, Lentills, Flax (Usitatissimum Linn) , Maize/Corn (Zea mays), tapioca, Millets (all millets), Hazelnuts, Peas (all peas), Chickpea, Potatoes, Quinoa, Rice, Wild rice , Buckwheat, Sesame (seeds), Soja (Glycine max), Sorghum and millet in Africa, Tapioca or cassava, Sunflower (seeds). Source
-beans: (dried and canned) : white beans, black beans. Lentills. Yellow peas to make hummus or soups. I don't really follow the "blood type diet" except for foods that are easy for me to avoid, like : red beans and chick peas, because there's so many other legumes to chose from.
-Sprouted lentills, alfalfa, clover, fenugreek, mung beans, etc.
-to be continued...

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