Have you wondered about which food chemicals cause most reactions? The following reactions were found in my detailed study of 113 families which I followed up very carefully over 18 months for my Masters Degree. My work had followed up a study of 500 families published in the Australian Journal of Dietetics.Of 100 people who react to artificial colours and flavours:87% still reacted to flavoured but uncoloured lollies87% reacted to chocolate (even though cocoa was allowed in the Feingold Diet, … [Read more...]
Search Results for: The Feingold Diet
Children eating well is not easy
There are many achievements expected with introduction of solids. These include that the child will thrive nutritionally, that different aspects of food (tastes, scratchiness, lumpiness, temperatures) will be managed, that the child will not be a fussy eater, that the child will not fail to thrive nor will be obese, that allergic symptoms will be prevented, or managed if present, that the child will manage to eat in different social situations, that the child will be able to “get his tongue … [Read more...]
Professional’s Food Sensitivity Pack [Ebook]
For Health Professionals Now you can get the information you really need to manage the whole diet investigation process, from first contact to confidently having the patient manage their own or a member of their families diet and getting results. There are many fascinating areas of dietetics explored. The pack provides a deep insight into this challenging and newly developing area that many professional training schools are not yet able to offer in their training. There is still much … [Read more...]
Evidence base for Tolerating Troublesome Foods
Following are some important aspects of the developing of thinking over time:- 1975 I began work using the Feingold diet Realised that the diet itself needed investigation I collected data on what families reacted to and tolerated. 1976 Reported in letter to Medical Journal of Australia 1976, 2:248 Collated world-wide research on what others were reporting tolerated and not tolerated. 1977 Produced a Diet manual in 1977 1978 Reported findings in Australian Family Physician article … [Read more...]
What’s smell got to do with it?
Transcript from Ockham's Razor, 16 May 2004. Presented by Robyn Williams. If bitterness is a warning via taste, is flavour a warning via smell? Brisbane dietitian Joan Breakey investigated the role of flavour as a warning via smell and discovered that strong flavoured foods remained high risk for some, but others were able to tolerate the stronger flavours, providing the foods were fresh. Program Transcript Robyn Williams: Do you remember the Feingold diet? You’d have to be … [Read more...]
Food sensitivity for the health professional
For Health Professionals Now you can get the information you really need to manage the whole diet investigation process, from first contact to confidently having the patient manage their own or a member of their families diet and getting results. There are many fascinating areas of dietetics explored. The pack provides a deep insight into this challenging and newly developing area that many professional training schools are not yet able to offer in their training. There is still much … [Read more...]
About 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. She … [Read more...]