There is no one brand that is tolerated by everyone and it can be expensive to trial various ones. Those reported best tolerated are those who advertise being perfume free. Even then you need to check each product. Some say no perfume but have added 'essential oils' e g apricot oil, so check on that. Use of coloured lipstick has rarely been a problem [perhaps it is not absorbed in wax], unless a food sensitive child eats several. Yes one hyperactive child did! Coloured eye shadow can be a … [Read more...]
Can colour on the skin produce symptoms in other parts of the body?
Yes. One twelve month old child described as “failure to thrive” attended for diet investigation. The family were very pleased when he started gaining weight and stopped looking fragile on the diet. Mum took his to a playgroup and made sure no one gave him any food. The children played with coloured water and he came home with his hands yellow. She rang me the next day saying he had diarrhoea but was not looking sick. I checked that he did not have an increased temperature and suggested she … [Read more...]
Can artificial colour be absorbed through the skin?
Colour can be a problem if it is absorbed through the skin. The main problem here is that ADHD children at childcare and Kindy play with coloured finger paint, coloured grains or pasta, or just coloured water. Parents often report that when nothing else has changed and the diet is working well reactions occur after they have coloured skin after returning from care. The trick is to advise the caregivers to do painting with big brushes, to dilute the colour used, or to gently wash the skin … [Read more...]
Why might pumpkin scones made on butternut pumpkin (even the smell) made someone with Irritable Bowel Syndrome [IBS] feel ill?
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...]
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...]