How do we make sense of wheat as an allergy, as causing coeliac disease, as affecting cooking softness, and as producing wind in some people? And there is a report saying that many people are eating more gluten-free products as they wrongly believe they are better for their general health and weight control. Let us […]
Salicylate analysis in 2017 does it help?
Foods reported as high in salicylate but which are reported as not causing strong reactions in most diet responders included green beans, green peas, mild avocado, just-ripe bananas, unpeeled Packham pears, unpeeled pink lady apples, and persimmons. The 2017 salicylate data has not made understanding which foods you are more likely to tolerate easier. What […]
Do short comments or books work for you? Have both!
Do you like websites that provide short interesting comments occasionally? That can be fun. Here is one on bread which many food sensitive people suspect. When thinking about bread we can think about the starch, protein and fibre aspects separately. Some who report bread as a problem report that they think they do not have […]
Underweight is often a problem in food sensitive people
ADHD children are often thin. Adults who are food sensitive are much more often underweight than overweight. Since your tolerance of suspect food is less with underweight the first priority is to ensure that sufficient food is included to maintain normal weight. There is a difference between being “wiry” and “too thin”! To obtain sufficient energy, […]
Do different findings on salicylate amounts in foods in 2011 really matter?
We need to keep thinking about what foods contain salicylate from different research analysis when they become available. It can make us rethink the basis of a low salicylate diet. Here I will consider the 2011 work by Wood and team. How can we summarise what was found? Reading the following information can help you […]
Salicylates – really understanding these food chemicals
The research on the amount of salicylate in different foods shows different amounts even in the same food. Why are they the most emphasized suspect natural food chemical? Why can’t salicylate amounts in food be neat like tables of lactose in food? Doctor Feingold, the early researcher who made the connection between salicylates, and additive […]
Birds and bees are fussy too!
At talks to the Society for Growing Australian Plant meetings I have listened to speakers talk about animals, birds and insects being attracted to particular plants, even to some plants in one area but not to the same plant in a nearby area. What attracts them? Or, even more interestingly, what caused them to not […]