Why, after 30 years, is diet and ADHD still controversial? The blind men and the elephant a verse by John Godfrey Saxe There was six men of Hindostan, To learning much inclined Who went to see the elephant, (Though all of them were blind); That each by observation Might satisfy his mind. This old verse is an apt one for this discussion as it reminds us that when viewing anything it is important not to have limited vision. Why is the controversy about diet and ADHD still relevant … [Read more...]
Diet & ADHD summary for parents
Many people have very strong views about the role of diet in ADD and ADHD. Some are positive and some are vehement there is no connection! It is important that whatever your interest or involvement with ADD you are well informed about where diet fits in. People reading this may be - people using diet - they know diet has some role and want to manage it better; people who wonder if they should consider diet - they want to know how to decide; and those who think diet is not for them, or … [Read more...]
ADHD Diet Background
Diet and ADHD What is the diet? 1974 to 1990 In 1990 I asked ‘Is the diet right yet? In 2011 not much has changed but we now have many useful finer points and detail. See Are You Food Sensitive? Which diet? For which children? Affecting which problems in hyperactivity? To what degree? For how long? These questions require a detective approach. I shall consider what has been reported in the research literature, what were the findings from the follow up of 516 families over the last 5 … [Read more...]
Q Why might pumpkin scones made on butternut pumpkin (even the smell) made someone with Irritable Bowel Syndrome [IBS] feel ill?
A Smell is usually a good guide to tolerance. Reduce the amount of foods that smell ‘too strong’. But if the pumpkin is tolerated as a vegetable there must be a texture/density factor that is making the difference. I presume they were home made? If normal scones are tolerated then try different levels of dryness in the cooked pumpkin. Often it is probably not the ingredients but the final product. Look at the nearest tolerated product and see if you can work out the texture, density, … [Read more...]