Joan Breakey Food Intolerance Pro

Expert food sensitivity dietitian Joan Breakey

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Finer points of biscuit ingredients, and floury potato texture

August 16, 2016 by Joan Breakey   Article

Sam: I note that in your book Tolerating Troublesome Foods you classify commercial sweet biscuits as Risk Rating 5 and wheat as dry white biscuits as Risk Rating 2. Would a milk arrowroot biscuit therefore be a Risk Rating 5 whereas a teething rusk be a Risk Rating 2? Although an adult in age, I eat very much like a kid (fussy eater, slow eater, eat simple foods, eat mild tasting foods, eat foods separately/sequentially, eat frequent small meals, drink plenty of milk). I'm not sure whether this … [Read more...]

Categories: Biscuit ingredients and tolerance, Conversations No Comments

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Joan Breakey

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.

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