Parents told me about children who had never slept through a night in their whole three years who slept normally when put on the additive free low salicylate diet. They even checked they were alive because they were so still when asleep! Some parents reported children sitting still really playing with a toy when they had never sat still for a moment in their short lives. I remember the child who used to run across the back yard and bounce off the fence then back across the year and bounce off the other side for up to 30 minutes! Other parents were amazed when their children were still when asleep with just their heads showing above their blankets rather than wide awake at dawn with all blankets, sheets and pillows all in a confused heap and child on the go like a wound up spring! Small children often responded to diet in around seven days, and had quite severe reactions when someone gave a diet responder some brightly coloured food.
I met these parents as they were referred for a diet trial. They were keen to meet each other and were so relieved to meet other parents who had similar problems to deal with. They formed support groups and exchanged new information as it became known. An additional finding was the knowledge that diet responding children were very fussy eaters.
The diet information I was first given was on a tiny section of a scientific journal page, just a short comment with a list of do’s and don’t’s. I then found a wonderful elderly Sydney dietitian, Joan Woodhill, (who was probably nearly as old as I am now!) who had more detail from USA where the idea of a role of diet in hyperactivity was spreading like wild-fire!
Because there was no information about the diet for doctors, or for dietitians, they were understandably not supportive. Neither were the food industry where companies were competing with each other to provide the most flavoursome food. So there were many changes in cooking for those who saw improvement on diet. Families could no longer using heaps of brightly coloured biscuits, ice creams, lollies, flavours in milks, lots of tangy fruit. It is amazing to think why we never noticed the effect additives were having but it was the fruit, and herbs and spices too. At that time young dietitians like me were emphasizing not giving babies sugar in their first year and minimally in small children after that.
Many people were not happy and scolded me, and parents on the diet, for denying their children the usual birthday and treat foods. I shifted from being an admired bright young member of my profession to someone practicing what many thought was unprofessional behaviour.
The senior food technologists in the big food companies in Australia were very curious and amazingly cooperative. I was able to build up a commercial food list suitable for the diet. The diet was hard on young mothers who had entered a phase where convenient foods were available, but fortunately foods with less additives were easier to find. Most mothers were home full-time so were able to cook food from scratch.
It is interesting to note what was important to write in my first diet manual back in 1977. Articles include managing the child after diet reactions which could last up to eight days, managing withdrawal (worsening of symptoms) which we had not expected, cravings which did occur, encouraging fussy children to eat well. I am pleased to note that even then I was encouraging the testing for tolerance of individual foods. I called it “cribbing on the diet” so was suggesting gradual change in amounts. I mentioned the role of allergies, and wrote about supersensitivity to texture, temperature and taste. Perhaps because everything was so new and amazing I was really investigating all the changes that happened.
You can read more of this interesting story including what was being found in various centres around the world in Masters Thesis and in my first book for families: Are You Food sensitive? In a way what I and other research dietitians have found is not lost that initial amazement but we have become more sure of what is going on in food sensitive people.
Thank you Joan for putting your neck out all those years ago and persevering. Your grasp on all things diet is priceless. And you’ve even been able to simplify it in your user friendly books.
The article you reshare here is very timely.
Sadly, though, it is very clear to me that the more food companies know of the effects of additives the harder they work at creating more chemically colored and dazzingly flavored foods, And parents buy them!! Breaks my heart that we call these psychodelic experiments “TREATS”. We would not give them to our household pets. Well, no animal, for that matter.
Good food and the right food is its own reward. Feeling well is the treat.
Encouragingly, I do hear more people talk diet in my everyday life.
From the primary school girl in the supermarket trying hard to steer her mother in the direction of plain, unflavored crackers; to my daughters gynecologist, who suggested diet as effective pain control after all the pills trialed had severe side effects; to the pathologist yesterday, saying she notices she has more pain after eating bacon.
I dont have to say a word. And now, when I do, I have the leverage of “professionals” not tunnel visioned, derranged mother. What does she know, right?
Thanks again Joan. You’ve reengaged my radars. The ripples of your life’s work are being felt.
Michele K
Dear Michelle, Your letter reminds us that we are a small proportion of those the very large food companies are aiming to dazzle with great tasting foods! And you show how our thinking about foods as treats is geared just to our needs. Keep looking for plain foods that are sweet and plain so we do give ourselves treats sometimes. Try Mini meringues, Werthers Original cream candies. Each person is different. (I remember you being a family who reacted badly to the smell of eucalyptus in any cleaning product, which is one smell many people tolerate better than the floral ones.) Eat all the healthy foods including some high energy ones. Many food sensitive people have to put in effort to keep their weight at the right level for them.
We all love your examples of people looking for plain crisps, and the gynaecologist who understood that diet affects our pain sensitivity – see the article
And the pathologist who is learning about amines and nitrates. That doctors are among those who see diet as having a role is cheering news for all of us.
It is great to hear from such an old friend! Thank you for your kind words, especially as we have worked together on your symptoms and those of your family over many years. You and many other mothers who persisted in trying to help professionals understand, but felt they were treated in a patronising, way can take some credit for the gradual change that has occurred.
Hello Joan,
At almost 70 years old ( a former RN trained at RPH in Perth late 60’s early 70’s)
I have recently discovered that my swelling,cracked hands go back to slim and smooth when I stay away from salicylate fruits and foods!
I had been blaming it all on high oxalates which I only discovered a year or so ago.
I spent at least 35 years using cortisone creams til had to stop and start investigating for myself.
Parents everywhere need to know this info.
kind regards,
Jennie
Dear Jennie, continue telling your story, and other readers tell your stories to all you know and your doctors so that the idea of food sensitivity being real continues to be supported. I was at RPAH in 1966 so we may have crossed paths! Lovely to hear from you Jennie!