Unfortunately there are no tests which show if children react, or are unlikely to react to additives and natural chemicals in the diet. We know the diet works in some children as diet investigation research has shown big changes. We have worked with families to understand which foods need to be considered. The unusual part is that we do not know yet what is not working well in metabolic pathways that cause reactions to happen. Because the mechanism is not known a test cannot be developed. But … [Read more...]
Children can learn to choose foods they tolerate. ”Should I smell it on the outside and on the inside?”
Children can be taught to notice if a food is wrong for them. Most food sensitive children are supertasters and supersmellers. That is why you can’t trick them by changing the brand of some favourite food. They will know! They are aware that food is too smelly because of some reason for them. Maybe it is too stale, too acidic, too strong or just a flavour they don’t like at all. They may tell us loud and clear that a food “smells too old!” or “smells mouldy” or “tastes too yucky!” The … [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...]
"Supertasters" Q&A
Question: Hi. My daughter is almost 5 years old and only very recently have I become aware of the term "super taster." It describes my daughter exactly. Since birth she eats very little and is super picky mostly due to an oversensitivity to texture and smell. I don't think it is a healthy idea to stay away from those foods because it would really limit her intake for the future. Is there any literature you can recommend on how to break the habits or sensitivities of a super … [Read more...]
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...]
Food additives that cause reactions
What are the food 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 presented in my thesis and in my book “Are you food sensitive?” I … [Read more...]