Table 3.
Mean food group servings of 1776 kcal (7431 kJ) seven-day modified Paleolithic Wahls Elimination menus.
| Food Group | Mean Servings | Food Group | Mean Servings |
|---|---|---|---|
| Fruits and Vegetables, Total (cup equivalents 1) | 10.3 | Meat/Fish/Eggs/Nuts/Seeds, Total (servings 4) | 10.1 |
| Fruits, Total (cups 1) | 3.9 | Beef/Pork/Lamb | 2.5 |
| Juice | 0.1 | Poultry | 1.3 |
| Whole Fruit | 3.9 | Fish and Shellfish | 2.8 |
| Vegetables, Total (cup equivalents 1) | 6.4 | Cold Cuts and Sausage | 0.4 |
| Dark-green Vegetables | 3.3 | Organ Meats | 0.9 |
| Deep-yellow Vegetables | 1.1 | Eggs | 0.0 |
| Tomato | 0.0 | Nuts and Seeds including Butters | 2.2 |
| White Potatoes | 0.0 | Dairy and Nondairy, Total (cup equivalents) | 0.8 |
| Other Starchy Vegetables | 0.0 | Milk, dairy, low fat and fat free | 0.0 |
| Other Vegetables | 1.9 | Yogurt, dairy, fat free | 0.0 |
| Grains, Total (servings 2) | 0.0 | Milk, non-dairy 5 | 0.8 |
| Whole Grain | 0.0 | Fats, Total (servings 6) | 5.2 |
| Some Whole Grain | 0.0 | Oil | 4.8 |
| Refined Grain | 0.0 | Butter and Other Animal Fats | 0.4 |
| Sweets, Total (servings 3) | 0.4 | Salad Dressing | 0.0 |
1 Serving = 2 cups raw green leafy (~30–140 g), 1 cup raw or cooked fruit/vegetable/juice (~35–255 g), ½ cup (~20–90 g) dried fruit; 2 Serving = 1 slice bread, ½ cup cooked pasta (70 g), rice (79 g); 3 Serving = 4 g sugar, ¼ cup (79 g) syrup, 1 tablespoon (20 g) jam; 4 Serving = 1 ounce (28 g) cooked meat/fish/poultry, 1 large whole egg, 2 large egg whites, 1 tablespoon (16 g) peanut butter, ½ ounce (14 g) nuts/seeds; 5 Nutrition Data System for Research (NDSR) software counts coconut milk as non-dairy, however, the Dietary Guidelines for Americans (DGA) does not consider it as a dairy serving because it is lower in protein and calcium than cow’s milk; 6 Serving = 1 teaspoon (5 g) oil/butter, 15 g mayonnaise.