One reason that diet and eczema is not well understood it that there are three parts to what I call "Diet detective work". Often families with eczema consider the second part and much of the third part. The first part is the exclusion of the suspect additives and natural chemicals, which include salicylates, amines and mono sodium glutamate. These should be seen as chemicals which "aggravate the underlying condition". Many people note that spicy food, citrus or high additive food make the … [Read more...]
Is the diet right yet?
Is the diet right yet? examines the unfolding knowledge as different early researchers investigated diet and ADHD, including detail from different diet orientations. Later work is provided in Are You Food Sensitive? … [Read more...]
Is food intolerance an inborn error of metabolism?
Presentation at Nutrition Society of Australia, Brisbane, August 2004 * Joan Breakey, Dietitian, 303 Wivenhoe Somerset Rd, Fernvale Qld 4306 Since Feingold hypothesised that chemicals in food caused hyperactivity in 1973 th1s issue has been controversial. Well planned research in the 1980's did show some children reacted but the mechanism is complex. As well as Attention Deficit Hyperactivity Disorder [ADHD] symptoms improving, mood and physical allergic symptoms improved on a low suspect … [Read more...]
What’s become of the Feingold diet?
Transcript from Ockham's Razor broadcast Sunday 11 November 2001 with Robyn Williams Summary: Dietitian Joan Breakey talks about developments since Dr. Ben Feingold, in 1973, first linked diet and hyperactivity. Transcript: Robyn Williams: One of the biggest controversies of the 1970s was about hyperactivity in children, their diet and the advice of American scientist Dr Ben Feingold. So whatever happened to the Feingold diet? In Brisbane, Joan Breakey tells the tale. Joan … [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...]
Important references on amines in food
Thanks to dietitian Fiona Florakx for her extensive literature search. Allen DH, Van Nunen S, Loblay R, Clarke, L. Adverse reactions to food. The Medical Journal of Australia 1984; Sept; Special supplement : S37-S42. Provides documentation of amine exclusion as part of elimination diet in Australia in 1984 Breakey J. Dietary management of the hyperkinetic syndrome. 1977 Brisbane Yeast extracts, tomatoes excluded re histamines as well as chocolate; and overripe … [Read more...]
Detail of tyramine and other amines in food
Considered here are those amines found in foods and in the body: TyramineThe most often researched as it is implicated in reactions in people on MAOI medication. Tyramine is produced from the amino acid tyrosine, particularly that present in the dairy protein, casein. It is developed during cheese making by bacteria with decarboxylase enzymes. As Reactions in people on MAOI’s have been assumed to be due to the para Tyramine [p-TA] it has been analysed, but the meta form has also been reported … [Read more...]