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 symptoms with water crackers or toast. Tolerance is reported to be better if starch is well cooked, whether it is as crusty bread, toast, or dry biscuits. Protein is often … [Read more...]
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, all meals and snacks need to be included. Make sure main meal foods are included first. Plan meals so that some food is included every three … [Read more...]
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 understand why it is so complex. The information is different from the earlier analysis results by Swain, and both analyses are different from what food sensitive people report … [Read more...]
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 flavours and colours, tells the story of a patient who had a bad reaction to flea bites. A pharmacologist connected the low molecular weight compound the … [Read more...]
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 feed from those they choose not to use. People tend to think of their food from plants as being completely safe. Most plants not eaten are poisonous, or so low in nutritional content … [Read more...]
Mood the role of diet
Talk given to psychiatrists group We are all familiar with people feeling like picking a fight, dancing on the table, or crying into a drink, as being due to alcohol. What I propose is that there is an equally wide range of mood changes which result from a different group of substances in food - in a particular, that is, susceptible, subgroup of the population. Furthermore, just as it is possible for alcohol use to interact with depression or any other psychiatric disorder, it is also … [Read more...]
Mood: the role of diet
We are all familiar with people feeling like picking a fight, dancing on the table, or crying into a drink, as being due to alcohol. What I propose is that there is an equally wide range of mood changes which result from a different group of substances in food - in a particular, that is, susceptible, subgroup of the population. Furthermore, just as it is possible for alcohol use to interact with depression or any other psychiatric disorder, it is also possible for food sensitivity to interact … [Read more...]