Smell is usually a good guide to tolerance. Reduce the amount of foods that smell ‘too strong’. But if the pumpkin is tolerated as a vegetable there must be a texture/density factor that is making the difference. I presume they were home made? If normal scones are tolerated then try different levels of dryness in the cooked pumpkin. Often it is probably not the ingredients but the final product. Look at the nearest tolerated product and see if you can work out the texture, density, stickiness … [Read more...]
Archives for October 2014
Fresh pear muffins
Makes 18 large muffins Ingredients Wet mix: 125gm butter 1/2 cup sugar 1/2 cup golden syrup 2 eggs 1 cup milk 2 cups fresh pears peeled and diced = 3 whole pears Dry mix: 3 cups Self Raising flour Method Measure milk and eggs and allow to stand. (Curdling is less if all ingredients are at room temperature.) Turn oven on, set at 180 - 200 degrees C. Grease muffin tins or use non stick pans. Cream butter, sugar and golden syrup. Beat in eggs and add milk. Stir in the diced pears. … [Read more...]
Additives that cause reactions
Presentation at Eating into the Future Conference Adelaide SA 1999. What are the additives and natural chemicals considered suspect in Australia, UK, USA, and Canadian research? Artificial colours, flavours, preservatives, some added natural colours, as well as naturally occurring salicylates, amines and monosodium glutamate. Many researchers exclude perfumes. Here I want to share some findings about added colours and flavours from over 20 years of practice in this area. The detail is … [Read more...]
Food sensitive people are only a small number in the population – the story of high Spirit foods
Once upon a time in a galaxy far, far away lived a people who were rather like us. Their food was like ours, except that it contained a part called Spirit. The people were a primitive society so no one knew much about Spirit. They enjoyed their food. Spirit was spread throughout the food supply with varying amounts in different foods. It varied even more with different seasons and in different provinces. Some foods had none at all. Mostly foods high in spirit were in short supply. In some … [Read more...]
Probiotics and Prebiotics – do they change food sensitivity?
Everybody has gut bacteria, or flora, that are usually present. These are determined by the usual diet. The usual gut flora contain quite a variety of bacteria. You can change your gut flora in two different ways - 1. By changing what you usually eat. Different bacteria thrive on particular foods. If you change the type of food you eat in some way you will change the proportion of the various bacteria that grow in your gut. Prebiotics is the name given to the process of changing your flora by … [Read more...]
Food Sensitive Adventures in India
The first introduction to exotic spices was on the plane as we flew from Australia. The smells were pleasant so the flavours were good but a little too strong to test. The cheese was mild and the dry biscuits plain and crisp. Of the fruit the tropical watermelon was the sole low risk option. In India we stayed at a guest house with staff who wondered at people who asked for food with no curry! We were given plain rice pancakes, rice, a vegetable mixture of potatoes, carrot, greens thickened … [Read more...]