Additives that cause reactions

October 4, 2014 by Joan Breakey Article

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 additives that cause reactions

April 26, 2011 by admin Article

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...]

Joan Breakey is the author of foodintolerancepro.com. She is one of the few dietitians in the world who has a lifetime of specialisation in the area of Food Sensitivity. She is a Dietitian, Home Economist and Teacher. In 1975 she began her first work on Diet and Hyperactivity, investigating the effects of the Feingold diet on children’s behaviour. For more than 45 years Joan has been writing books and articles, publishing and presenting the results of her ongoing research in this area.