Question (remember, if you wish to comment on this post please do so by clicking 'comment' at the bottom of the page) Good evening. First of all I wanted to thank you, I found your book on food sensitivity very helpful. It is very well written and helped me understand many things about food and digestion. Second of all, I thought you might know something about Tyramine. I have seen several doctors and none of them had even heard of such thing as Hypersensitivity to Tyramine, so I did my own … [Read more...]
Is rice bran oil worth a try in those who seem to react to other oils?
Yes there are no reports of reactions in the food sensitive group. Of course watch if you are allergic to rice. … [Read more...]
Sample chapter of "Are You Food Sensitive ?" now available.
Sample chapter of "Are You Food Sensitive ?" now available. We welcome you to sample Are You Food Sensitive eBook. Click here to read a sample chapter. To purchase your copy and get access to the entire eBook immediately click here. … [Read more...]
Fussy babies – practical advice on Introduction of Solids, Eating Development and Food Sensitivity
Fussy babies - practical advice on Introduction of Solids, Eating Development and Food Sensitivity for mothers and health professionals By Joan Breakey Provides a great insight for mother and a fantastic resource for dietians and other health professionals, particularly dietitians. Available on line at www.dietinvestigation.com Easter 2010 Why it is useful for professionals: Chapter 1 - When introduction of solids gets complicated This chapter gives a useful overview of introduction of solids … [Read more...]
Fussy baby – What you haven’t heard about Introduction of Solids, Eating Development, and Food Sensitivity
The introduction of solids [IOS] to infants is quite a complex process. It involves helping a baby manage to move from relying totally on breast or formula milk to eventually relying totally on other food. Overall there are some general principles and then there are issues to consider as each baby is different. Check out Joan's new article for more information … [Read more...]
Your book advises to introduce tomatoes and their sauces in the salicylate challenge and I was wondering how this works when tomatoes are also high in amines?
Q Why might pumpkin scones made on butternut pumpkin (even the smell) made someone with Irritable Bowel Syndrome [IBS] feel ill?
A Smell is usually a good guide to tolerance. Reduce the amount of foods that smell ‘too strong’. But if the pumpkin is tolerated as a vegetable there must be a texture/density factor that is making the difference. I presume they were home made? If normal scones are tolerated then try different levels of dryness in the cooked pumpkin. Often it is probably not the ingredients but the final product. Look at the nearest tolerated product and see if you can work out the texture, density, … [Read more...]