Nutrition is the foundation of Dr. Sebi’s approach to health and healing. And his Nutritional Guide is a carefully curated list of plant-based, alkaline foods that support the body at a cellular level. Unlike other plant-based diets, this guide eliminates foods that are acidic, genetically modified, or mucus-forming—even some that are often labeled as "healthy."

Dr. Sebi created the guide to help people transition away from foods that cause disease and toward those that promote vitality, balance, and inner cleansing. Each food on the list was selected for its ability to nourish, energize, and restore the body’s natural pH.

Following the Nutritional Guide means:

• Eating only approved fruits, vegetables, grains, herbs, and oils
• Avoiding all animal products (meat and dairy), soy, and highly processed or genetically modified foods
• Drinking one gallon of natural spring water daily
• Choosing foods that are electric—full of life-giving minerals
  

Whether you're cleansing, recovering from illness, or simply choosing a healthier path, the Nutritional Guide is your roadmap to optimal wellness, straight from nature.

If it’s not in the guide—it’s not recommended.

Within Dr. Sebi’s philosophy, not all plant-based foods are created equal. Some, often lurking in our produce aisles, can do more harm than good—even if they look vibrant and fresh.

Dead foods are foods that have been overly processed, canned, or preserved until their natural enzymes and nutrients are all but gone. Imagine a wilted salad from a gas station or that neon-orange cheese puff—these offer calories but little else for real cellular nourishment.

Hybrid foods are created by cross-breeding two different plant species to form a new variety. While this sounds harmless, hybrids often lack the full mineral profile of their natural ancestors. Seedless grapes, broccoli, and even carrots are common hybrids that have been engineered over time. Though they might taste great, Dr. Sebi cautioned that these foods can be more difficult for the body to recognize and process.

GMO foods (Genetically Modified Organisms) take things a step further, involving direct genetic manipulation in a lab. Crops like corn and soy are frequently genetically modified to resist pests or herbicides. While they might last longer on grocery store shelves, their altered DNA raises questions about long-term health effects. Identifying GMOs can be tricky, but sticking to organic and heirloom varieties is a simple way to avoid them.

When in doubt, opt for foods found closest to their wild, original forms—those that made the cut on Dr. Sebi’s Nutritional Guide. Your cells will thank you. Many of the fruits and vegetables you’ll find at local supermarkets are actually hybrids—created by crossbreeding two different species or varieties. While some hybridization happens naturally, others are the result of intentional human cultivation to boost shelf life, sweetness, or appearance. Dr. Sebi’s approach is to avoid these, as hybrids may not deliver the same mineral content or energetic properties as their wild, original counterparts.

Some common examples of hybrid fruits and vegetables include:

• Broccoli (a cross between wild cabbage and other Brassica varieties)
• Carrots (especially the orange variety, which was selectively bred from wild carrots)
• Cauliflower
• Seedless grapes and watermelons
• Roma tomatoes (and many modern tomato varieties)
• Bananas (most common yellow bananas in stores are hybridized Cavendish)
• Tangelo (tangerine + pomelo hybrid)

By focusing on the foods listed in Dr. Sebi’s Nutritional Guide, you’ll stick to produce that’s as close to its natural, mineral-rich form as possible—nourishing your body just as nature intended.

Curious about the difference between hybrid and GMO foods—and how to avoid them while sticking to Dr. Sebi's Nutritional Guide? You're not alone! Identifying these foods is essential for maintaining an alkaline, mucus-free lifestyle.

Key Ways to Identify Hybrid and GMO Foods

1. Check the Produce Codes:

Ever notice those little stickers on apples and bananas? The PLU codes can reveal a lot:

• Conventional (chemically grown): 4-digit code (e.g., 4030)
• Organic: 5-digit code starting with 9 (e.g., 94030)
• GMO: 5-digit code starting with 8 (e.g., 84011)
  
  If you see a code beginning with 8, steer clear—that’s a GMO.

2. Watch Out for Seedless Varieties:

If a fruit or veggie doesn’t have seeds (think seedless watermelon or grapes), it’s most likely a hybrid. Nature intended seeds for a reason!

3. Know the Usual Suspects:

Some produce is almost always hybrid or genetically modified. Beware of:

• White potatoes (hybrid)
• Seedless fruits
• Corn, soy, canola, papaya (often GMO, especially in the U.S.)

4. Read Labels Carefully:

Processed or packaged foods may hide GMO ingredients. If you spot corn syrup, soy lecithin, or “vegetable oil” without further detail—these are likely derived from GMO crops unless labeled “organic” or “Non-GMO Project Verified.”

5. Get Familiar with Common Hybrid Fruits and Veggies:

Some common hybrids to avoid include:

• Broccoli and cauliflower
• Carrots (many orange varieties)
• Brussels sprouts
• Some citrus fruits (like tangelos)
• Seedless grapes and bananas

When in doubt, shop at local farmers markets, seek out organic produce, and choose items from Dr. Sebi’s guide. Remember: simple, from-the-earth, and full of natural seeds is the alkaline way!

How you prepare your food can make a real difference in its electric potential. Cooking methods that rely on high heat or prolonged exposure—like deep-frying, grilling, or microwaving—can diminish the life-giving minerals and natural energy found in approved foods. On the other hand, gentle preparation methods such as steaming, light sautéing in recommended oils, or simply eating foods raw will better preserve their mineral content and vital force.

To get the most out of every meal, aim for minimal processing and avoid overcooking. That way, you're fueling your body with vibrant, mineral-rich foods just the way nature intended.

One question that comes up often in the Dr. Sebi community is whether it's better to eat foods raw or cooked. The answer? Both have a place in your alkaline kitchen—as long as you choose the right preparation for your ingredients.

Raw foods, like fresh fruits, leafy greens, and tender vegetables, deliver maximum enzyme activity and mineral content direct from nature. They’re hydrating, vibrant, and packed with life force—perfect for salads, smoothies, and snacks that energize you from the inside out.

On the other hand, some alkaline-approved foods, such as amaranth, quinoa, and root vegetables, shine when lightly cooked or steamed. Gentle cooking can make certain nutrients more digestible and unlock flavors, transforming simple ingredients into satisfying, nourishing meals. The key is to avoid overcooking, frying, or using oils not recommended on the Nutritional Guide—simple, natural methods like steaming, sautéing with approved oils, or roasting at low temperatures will maintain the "electric" power of your meals.

In short: a mix of raw and mindfully cooked foods will keep your meals interesting and your nutrition on track. Rotate between crisp, fresh bites and warm, comforting dishes to help your body thrive—without losing the vitality Dr. Sebi’s guide is all about.

Where you shop matters! To truly follow Dr. Sebi’s Nutritional Guide, trust that quality ingredients start with mindful sourcing.

Here’s how to find the best organic, Dr. Sebi-approved foods:

• Farmers’ Markets: Local farmers’ markets are treasure troves for fresh, seasonal produce. You’ll find vibrant, mineral-rich fruits and veggies while supporting small growers—plus, you can ask questions about how your food was grown.
• Organic Grocery Stores: Seek out natural food stores like Whole Foods or Sprouts, which offer a wide range of organic, non-GMO produce. Look for items that are labeled “certified organic” and always choose seeded fruits over their seedless counterparts.
• Co-ops & CSAs: Joining a food co-op or subscribing to a Community Supported Agriculture (CSA) box connects you directly to growers for the freshest options every week. It’s a budget-friendly way to stock your kitchen with produce that aligns with the Nutritional Guide.
• Ethnic Markets: Don’t overlook local Caribbean, African, or Latin grocery stores. They often carry harder-to-find alkaline staples like fresh amaranth greens, okra, or burro bananas.

As you shop, let Dr. Sebi’s philosophy guide you: choose produce that’s vibrant, full of life, and grown in harmony with nature. Organic, wildcrafted, and seasonal items are always best—your cells will thank you!

Whether you’re managing a bumper crop from the farmers market or just looking to keep your favorite seasonal produce on hand, preserving your foods properly is key to enjoying freshness year-round.

Pickling Pointers:
When pickling, always start with the freshest produce you can find. Use glass jars with airtight lids—brands like Ball and Kilner are reliable options. Sterilize jars before use, and follow recommended recipes for brine, salt, and vinegar ratios to ensure both safety and great flavor. Store your pickled goodies in a cool, dark place and allow flavors to develop for at least a week before digging in.

Drying Done Right:
Drying is a great way to concentrate flavor and extend shelf life. Use a quality dehydrator (Excalibur and Nesco are popular choices) for best results, or opt for a low-temperature oven method if you’re just starting out. Slice produce evenly to promote uniform drying, and always store in airtight containers. Keep dried foods away from moisture and direct sunlight to preserve texture and taste.

Smart Storage Tips:
For both fresh and preserved foods, proper storage is everything. Glass jars and BPA-free containers are excellent for both dried and pickled items. Keep dried foods somewhere cool and dry—pantries or cupboards work well. For pickled vegetables, the fridge extends shelf life once opened. Label everything with the date so you can keep your rotation fresh and avoid waste.

With these practical strategies, your home pantry can rival any specialty grocer’s shelves—plus, you’ll have the satisfaction of knowing exactly what’s in every bite.

One question that comes up often in the Dr. Sebi community is whether it's better to eat foods raw or cooked. The answer? Both have a place in your alkaline kitchen—as long as you choose the right preparation for your ingredients.

Raw foods, like fresh fruits, leafy greens, and tender vegetables, deliver maximum enzyme activity and mineral content direct from nature. They’re hydrating, vibrant, and packed with life force—perfect for salads, smoothies, and snacks that energize you from the inside out.

On the other hand, some alkaline-approved foods, such as amaranth, quinoa, and root vegetables, shine when lightly cooked or steamed. Gentle cooking can make certain nutrients more digestible and unlock flavors, transforming simple ingredients into satisfying, nourishing meals. The key is to avoid overcooking, frying, or using oils not recommended on the Nutritional Guide—simple, natural methods like steaming, sautéing with approved oils, or roasting at low temperatures will maintain the "electric" power of your meals.

In short: a mix of raw and mindfully cooked foods will keep your meals interesting and your nutrition on track. Rotate between crisp, fresh bites and warm, comforting dishes to help your body thrive—without losing the vitality Dr. Sebi’s guide is all about.