When milk was 'humanised' by my mother's generation it had to be diluted, as cow’s milk contains three times the protein of human milk, and then have lactose added to bring the lactose level up to the same as human milk. When it became available powered milk was used. It should also have been diluted and have lactose added until the baby was 9 months. It had the advantage that the milk had been heated to be powered so the protein was altered and this benefited those allergic to milk, to some … [Read more...]
When in Rome do as the Romans do
The old saying “When in Rome do as the Romans do” also applies to food. It can be frustrating to find gluten-free products when overseas. I wanted corn flour, but the main wording on the variety of flours looked like semolina. Once I learned that Italians call corn flour, or maize flour, corn starch, I could buy what I wanted. I had a great time buying groceries from a local supermarket. Much can be done with pointing, especially for fruit and vegetables. People with iPads and internet can … [Read more...]
Gut bacteria: how much do we know about our microbiome?
Understanding our gut bacteria is being discussed in relation to many problems of the gut and even in other parts of the body. An American dietitian with a special interest in what is happening in the gut, especially in irritable bowel syndrome, has an update. Her take-away message is “this science is new, evolving and individual.” She uses the idea I applied to our individual way of metabolising food chemicals. Where I spoke of our “metabolic fingerprint” in all that happens after chemicals … [Read more...]
Comments on Rosacea
A reader recently asked me about rosacea outbreaks and food. I gather that rosacea is a distressing condition of reddening and change in the skin on the face. It is known to come on with different factors. The one most cited is alcohol, but there are others. I can let you know that I have not seen it in any food sensitive people. But in a way finding out what may make a difference is diet detective work too. You may even have to do it backwards such as excluding foods you may suspect such … [Read more...]
Differences between the RPAH Elimination Diet and the Diet Detective Approach in the investigation of suspected food chemical intolerance
The RPAH Elimination Diet developed as the careful approach eliminating all foods where there was evidence for the presence of the suspect food chemicals. The Diet Detective Approach is less strict. I developed it beginning in 1975 when there was little useful analysis data, and additive labelling did not exist. I found the best way to the most effective diet was to do careful clinical research recording the foods my patients reacted to. This meant the diet approach progressed over years with … [Read more...]
Eosinophilic Oesophagitis responded to low chemical diet – case study Oct 2016
Dietary treatment for Eosinophilic Oesophagitis (EO) was shown to be relevant when a fully hydrolysed formula produced improvement in around 90% of cases. With that realization of an allergy mechanism the six-food elimination diet (SFED) was used. This produced an efficacy of 70%. The shift to the SFED still implies that many foods are suspect, and also suggests that dietary treatment for EO is the same for everyone. Other research has reported that the improvement can be equally verified from … [Read more...]
Breastfeeding and food sensitivity: a useful new book
If you know anyone who is breastfeeding you should know about Joy Anderson’s new book “Food-Sensitive Babies: Dietary Investigation for Breastfed Babies”. Many issues that breastfeeding mothers want to understand are covered in this book. Joy covers low milk supply and oversupply, the new thinking about tongue-tie, and all aspects of lactose intolerance. She looks at allergies, tests, management, and if allergies can be prevented. Much of the book provides a good overview of food chemical … [Read more...]