FOOD INTOLERANCE NETWORK
FACTSHEET
Why school tuckshops should
ban additives
A recent review of a quarter-century of scientific research found
evidence in numerous studies that some children's behaviour significantly
worsens after they consume artificial colours or certain foods.
Independent scientists from the Centre for Science in the Public
Interest recommended that schools and other institutions dealing with children
should minimise the use of food additives, especially food colours, that may
contribute to behavioural disorders.
"The
obvious public health response would be to remove the irritants, if possible,
from the foods that children eat."
The report "Diet, ADHD and behaviour: a quarter-century
review" can be downloaded from the internet at www.cspinet.org
One
school's story
A junior school in the
Pupils at Wolney Junior school in New Addington,
The success rate for 11 year olds has almost trebled since the ban on
unhealthy snacks two years ago.
The ban was brought in because of fears that artificial additives
including flavourings, sweeteners and preservatives, made children hyperactive
and more difficult to teach.
Wolney Junior which won praise as one of the most improved schools in
Greater London, claims that concentration levels shot up and behaviour improved
when tuck shop "junk" was axed from morning break.
Peter Winder, the head teacher, said "we were very concerned that
the crisps and fizzy drinks had all the E-additives. One of our teachers asked
if it was possible to trial the sale of fruit in just one year group".
The trial in 1996, had immediate results. "All the teachers in the
year group noticed a difference in behaviour and concentration."
The old tuck shop was scrapped in 1997. Two years on, the school was the
34th most improved school in the country. Its Key Stage Two test results in
English, which were less than half the national average in 1996 with 23 per
cent of pupils achieving expected levels, leapt to a 64% rate last year.
Eileen Ewin, who brought in the change and who has taught at the school
for 15 years, said: "After eating tuck, the children were very hyperactive
and a lot more difficult to control."
From The London Times, Thursday 20th May 99, News page 7, story by Susie
Steiner
A low
additive school tuckshop list with failsafe options
'I am the president of the Parents and Friends Association that runs the
canteen at a primary school in
All bread and rolls are preservative free
Margarine is Nuttelex.
* shows failsafe options
Hot food
* Homemade sausage rolls (recipe below)
Pies (the lowest additive pie available, contains HVP, a form of MSG)
Mini pies
Tomato sauce
* Baked potatoes with sour cream
or cheese
* Steak sandwich
Fried rice, no MSG
Hamburger with lettuce, tomato, beetroot, sauce
* Plain hamburger
Sandwiches and rolls
*Cashew paste, peanut butter, *pear jam, vegemite, Kraft cheese, *Philly
cheese, mild cheese, baked beans, *egg, *egg and lettuce, curried egg, leg ham,
*sausage - beef, sausage - chicken, *rissole, ham and salad, *fresh chicken
meat, chicken and salad, *chicken and lettuce, tuna, salad
Salad plate
(Ham or chicken with egg/cheese/lettuce/carrot/tomato/cucumber/capsicum)
Extras
Tomato/cucumber/onion/carrot/beetroot
Mayonnaise/pickles/*pear chutney
*Pocket bread, no preservatives, white or rye
*
*Rolls, white
Toasted sandwiches, extra
Sundries
Muesli bars, *rice cakes with spread, sultanas, *rice bubble treats,
fresh fruit in season, includes *pears, **magic cordial icecups, fruit juice
icecups, *plain water icecups, choc bars, the Natural Confectionary Co (Binka's)
jelly babies and snakes, *Peters Dixie icecream cups, *carob swirls, Brumby's
white iced finger buns (*if without coconut), *Pascalls white
marshmallows (each or packet), *Granny's butterscotch (each), *Glengarry
shortbread (each)
Drinks
100% juice popper, *Plain milk 300 ml, flavoured milk (avoid artificial
colours),
*Bottled spring water, Fresh juice, *Soyaccino, *7UP
Cold food
*Hard boiled egg, free range
Frozen yoghurt (avoid artificial colours and annatto)
Once a month we have a sausage sizzle and cook extra so there are always
failsafe sausages and rissoles in the freezer for sandwiches and burgers. There
are only failsafe sausages and burgers available on BBQ days.
**School sausage rolls
Pastry
2 packets Pampas Butter Puff Pastry frozen sheets
Filling
1 kg mince
1 leek finely chopped in food processor then sautéed
4 cloves garlic crushed and sautéed
4 tsp sea salt
2 cups brown rice flour
2 eggs or 2 tbsp water
Mix all ingredients except meat in food processor for smooth mix and add
to mince. Mix to a paste. Add extra water if necessary, up to a cup of water,
to make the mixture moist like sausage mince. Cut frozen pastry sheet in half.
Put mixture on the edge of the pastry, roll the pastry over. Seal with milk.
Each pastry sheet makes 4 sausages rolls. Brush tops with milk. Place on baking
tray. Bake at 220°C for 15 mins. Makes 26 rolls using 7 pastry sheets.
**Magic cordial
This is what our great grandmothers gave their children. They called it
'poor man's lemonade'.
1 cup sugar
1 cup water
½ - 1 tsp citric acid.
Place water and sugar in a 2 cup jug and heat in microwave for two
minutes. Stir until sugar is dissolved. Add citric acid. Store in refrigerator.
Dilute to taste with water or soda water.
What's in a hot dog?
When we checked, Watsonia and Chapmans frankfurters contained the
following harmful additives: preservative 250 (sodium nitrite) and preservative
223 (sodium metabisulphite) as well as colour 160b (annatto) not listed. The
roll will probably contain preservative 282 (calcium propionate).
www.fedupwithfoodadditives.info
The information given is not intended as
medical advice. Always consult with your doctor for underlying illness. Before
beginning dietary investigation, consult a dietician with an interest in food
intolerance. You can find a supportive dietitian through the Dietitians
Association of
© Sue Dengate Update
March 2005
