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Expert food sensitivity dietitian Joan Breakey

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Do short comments or books work for you? Have both!

August 31, 2018 by Joan Breakey   Article

Do you like websites that provide short interesting comments occasionally? That can be fun.  Here is one on bread which many food sensitive people suspect.

When thinking about bread we can think about the starch, protein and fibre aspects separately. Some who report bread as a problem report that they think they do not have symptoms with water crackers or toast. Tolerance is reported to be better if starch is well cooked, whether it is as crusty bread, toast, or dry biscuits. Protein is often better tolerated if well cooked. This may be because cooking affects the likelihood of an allergic reaction in those with mild allergies. People report symptoms with soft doughy or dense breads or wraps, that do not occur with crusty bread. As well whether the bread is wholegrain matters as it increases looser bowel motions in some

This comment is interesting. But you need the big picture too.

I have put this and thousands of interesting comments that help with understanding food sensitivity together in my book Tolerating Troublesome Foods. One dietitian said “I don’t know how I managed before I had this book!” You can open it whenever you like and read about your metabolic fingerprint, what to expect when you are reacting, why tolerance can change, and comments on over 300 foods that are each interesting. There is more on wheat than in the comment above especially how to trial it so you can occasionally include some in your own diet. You can read Tolerating via Kindle for only US$5.00

https://www.amazon.com.au/Tolerating-Troublesome-Foods-Investigating-intolerance-ebook/dp/B00I7DS87O

or go to my site https://foodintolerancepro.com/tolerating-troublesome-foods/   to have a copy to read & print parts you want for $15, or have your own hard copy to open whenever you want an interesting comment for $25. Happy reading!

 

 

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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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