FAILSAFE #44
Newsletter
of the Food Intolerance Network
January-April
2005
|
The Food Intolerance Network supports people worldwide using a low-chemical elimination diet free of additives, low in salicylates, amines and flavour enhancers (FAILSAFE) for health, behaviour and learning problems. |
To see this FAILSAFE Newsletter in colour on the web, with photos: http://www.fedupwithfoodadditives.info/newsletters/FAILsaf44.htm
The FAILSAFE Newsletter is available free by email. Just send your email
address to failsafe_newsletter-subscribe@yahoogroups.com
THIS MONTH
Bread
preservative dropped from major brands
Dangers
of dried fruit
“Kate has
asthma – I need your help” – effects of toxic furniture
A2
milk report
Talking
point: vacuum packed meat
Research: Rage disorders and violence, Gluten and liver disease
In brief: More
on gluten in oats, The Parents Jury, McDonalds, artificial sweetener Splenda
(sucralose), Ayurvedic (traditional Indian) medicines, Tartrazine linked to
cancer risk, Smell of new Italian leather sofa
Now targeting… Annatto 160b
Readers' stories: [359] - [368]
Product updates: detailed help and information.
Questions: detailed help and information.
Cooks Corner: Super Salad with Mighty Mayo, Cashew Bread, Wedding
Whip
Hello
everyone
After 15
years of lobbying, I am pleased that the bread preservative has been dropped
from
Happy failsafe eating - Sue Dengate (sdengate@ozemail.com.au)
Bread preservative and the
need for change
Manufacturers
of
“Congratulations!”
wrote one dietitian. “The hard work has finally paid off! Consumer opinion
wouldn't have swayed in this direction if it weren't for consumer awareness,
which you have undoubtedly contributed to greatly”. Since I have
spent the last 15 years campaigning against the use of this additive, which I
regard as the very worst of all additives, of course I am pleased, but there
are wider implications of this action.
What has
happened with the bread preservative is important because it shows that current
medical thinking about food additives is wrong. The prevailing scientific model
says that only a few children are affected by food additives so the greater
good of the community is served the continued use of these additives. However,
the move against the bread preservative shows that many more children are
affected than authorities admit, and that the greater good of the community
would be best served by the removal of harmful additives. It means that the use
of other harmful additives should be re-evaluated. A change in scientific
thinking like this is called a paradigm shift, and usually occurs because of
something other than scientific research. In the case of food additives, it
seems that the inevitable shift will be due to consumer demand.
Dangers
of dried fruit
Promoted as a healthy snack, dried fruit is likely to
be the biggest source of sulphur dioxide your child will ever encounter. One
mother reported that her two year old daughter Maya was a “huge dried fruit
eater”, consuming two or three packets of dried apricots or similar and two or
three fruit bars per week. That works out at roughly 250mg of sulphites per
day, or 20 times the Acceptable Daily Intake for an average two year old as set
by the World Health Organisation. Sulphites are strongly linked to asthma and
cough but when Maya’s persistent cough was diagnosed first as asthma, then as
hypersensitive cough receptors, “the paediatrician advised that there was no
link to diet and that she would probably grow out of it”.
Since avoiding sulphites, Maya has been cough free. We
frequently hear similar stories regarding asthma. Other effects of sulphites
include irritable bowel symptoms, eczema (see Meggan’s story), headaches and
behaviour problems. See the full story with references in the new factsheet, Dangers of Dried Fruit.
“Kate has
asthma – I need your help” – effects of toxic furniture
When I
received an email with the subject line above, I knew some detective work was
needed because Kate’s previously severe asthma has been well controlled since
she went failsafe several years ago. After we checked that food was not the
problem, we looked at environmental issues such as chlorinated water, perfumed
products and then I asked about new computers or furniture. It turned out that
for the last month Kate had a new TV, DVD and bedside lamp in her bedroom. New
flame retardants and other chemicals in electrical goods and soft
furnishings can cause a range of health problems that can be hard to track
down. Kate reported that her chest felt tight as soon as she entered her room,
and she could smell “a chemical smell”. It normally takes Kate’s asthma three
days to improve after she is exposed to preservatives and she followed the same
course this time. Within 24 hours of moving out of her bedroom, she started to
improve and by day three, she no longer needed asthma medication. It is
difficult for most people to understand that exposure to a certain smell can
result in exactly the same effect as eating a food additive. Depression,
lethargy, headaches or foggy brain can also be caused by flame retardants and
other chemicals. See the
new Factsheet Toxic furniture –
effects of flame retardants.
A2
milk report
Many failsafers are finding that their children do
better on A2 milk than regular milk; a dietitian says that children who improve
on A2 milk will probably do even better on dairyfree; one longterm dairyfree
failsafe family tolerated and enjoyed the Elgaar Dairy jersey milk (it’s
A2) while on holiday in Tasmania (we
have the list of distributors if you need it); note that goats milk is also A2;
and one failsafer reported excellent service from Leapfrog who say it is actually
easier to deliver to private addresses than health food stores – ‘they have
homogenised, unhomogenised and skim all for $3.00 a litre, it is yummy and
freezes well, but I recommend the homogenised for kids as mine thought it was
really "weird" to see cream on the top of the milk (times have changed
!!)’ – thanks to Karen Hardie, Andra Somerville, Darani Cooper and others.
Talking
point: vacuum packed meat
Australian
supermarkets and to a lesser extent butchers shops have recently introduced a
new system of meat distribution. Most meat now arrives vacuum packed, is
repackaged and sold as fresh, although it can be up to ten weeks old. Vacuum
packing inhibits bacterial growth but not amines so consumers can be affected.
There is no way of telling if meat is cryovacced other than by asking the butcher.
* Since our
conversation (about cryovacced meat in supermarkets), my health has already
picked up and I feel alive again. Have you mentioned the issue with buying beef
from supermarkets in your newsletter before? I'm sure this will help others who
take it for granted that they are buying fresh beef and are not. It has been a
huge problem for me until you mentioned it. – failsafe adult with CFS
* We've
found we have to completely avoid supermarket meat because it's all vacuum
packed. I'm pretty irritated by the
Woolworths ads that tell you what great care they take in selecting the best
beef etc … I wish they'd at least label their meat to say that it's actually
vacuum packed rather than fresh. –
from a failsafe group
We’d like to
hear what other have to say about this issue.
Are you
affected?
Do you think
vacuum packed meat should be labeled as such?
We’d also
like to hear from anyone who is prepared to speak to the media about their
experiences.
Our last talking point,
about preservative-free skin creams, attracted many excellent suggestions, see
Product Updates below.
|
Research |
Rage disorders and
violence
Complete
elimination of destructive and assaultive behaviours was found in more than 50%
of patients aged 3-55 who took biochemical supplements to correct nutrient
imbalances and in some cases modified their diets. “Effective prevention of
delinquency and crime may require early interventions aimed at normalising the
body chemistries of at-risk children,” said researchers from the Pfeiffer
Treatment Centre in Illinois, who hope that the same results can be achieved by
giving violent, disruptive people the correct diet to modify their behaviour.
Of more than 200 subjects, the under-14s responded best – 92 per cent with a
history of assault became less abusive. Walsh WJ and others, Reduced violent
behaviour following biochemical therapy, Physiol Behav 2004;82:835-839.
Gluten and liver disease
A review of
liver abnormalities in coeliac disease found that mildly abnormal liver
biochemistry is frequent in untreated coeliac disease. Recent research from
Diet not working as well as you'd hoped?
One tiny mistake can make a huge difference. For fine-tuning, see the Checklist of common mistakes.
Readers tell us this list is very useful.
|
In brief |
* More on gluten in oats. It is now widely considered in
* The
Parents Jury is a new web-based network of parents who want to improve the food
environment for children in
*
McDonalds has agreed to
pay a $8.5 million settlement over artery clogging trans fats in its cooking
oils as the result of a lawsuit by a small
* An advertising campaign for the
artificial sweetener Splenda (sucralose) has been criticised by the Florida Consumer Action
Network (FCAN). "By using the word "sugar" and the phrase
"made from sugar" over and over again in its advertising, Johnson
& Johnson is trying to confuse consumers into believing that Splenda is a
natural product,” said FCAN. "Splenda is produced through a chemical
process that involves chlorination and phosgene gas, a major industrial
chemical used to make plastics and pesticides." – www.foodnavigator.com. More about
Splenda at www.mercola.com/2004/apr/14/splenda_reactions.htm.
* Some
Ayurvedic (traditional Indian) herbal medicine products may be contaminated by toxic
heavy metals, according to US researchers who found that 1 in 5 of such products
manufactured in South Asia intended for oral use and available for sale in the
Boston area contained potentially harmful levels of lead, mercury and/or
arsenic. (JAMA 2004; 292: 2868-2873).
*
Tartrazine linked to cancer risk: http://www.thecosmeticsite.com/1237227.html.
* After
the smell of their new Italian leather sofa made them sick, a Norwegian couple was awarded
$75,000. Lena Borlaug and Joergen Jensen claimed the smell was so overpowering
it caused vomiting, headaches and nose-bleeds and forced them to renovate their
entire apartment. Aust, 18-19/12/2004, p13.
|
Now targetting… |
This new
section is for the growing number of people who ask “Can I do anything to
help?” These people phone food company hotlines and write letters to
politicians and food companies. Judging by the bread preservative reversal,
this strategy works. We have agreed to team up with Western Australian-based www.additivealert.com.au to target
a different additive in each newsletter.
This issue’s additive is: ANNATTO
(160b). Probably the most widely used colour in our food supply, in
1978 a study showed it affected more people than artificial colours, and Royal
Prince Alfred Hospital Allergy Unit research has linked it to a wide range of
reactions. It is used in dairy foods such as yoghurts, icecreams and flavoured
milks, biscuits, cereals, crumbed products such as fish fingers and now in
Birds Eye Li’l Fishies. We would be grateful if you could ring hotlines or
write to send the message: we don’t like annatto 160b. It affects our kids. We
would prefer the use of 160a (beta carotene) as in
|
Readers' stories |
[368] One liners (March 2005)
My husband has severe and crippling arthritis - the
failsafe diet has given him relief and mobility. – by email, NZ
For nearly two years I was being pushed to medicate my child, then I went to a dietitian and got the elimination diet and we found the answer - by email
Regarding
flavour enhancer 635, I have had three reactions to this substance, it is in
Lays Flamin’ Hot Chips and Flamin’ Hot Munchies, it caused me within minutes to
break out in a rash on my face, neck, and anywhere else I had touched on my
body. It went away the next day but really scared me this time. – by email
It'll be nice to talk to someone who doesn't think I
am being a rigid wowser bent on making my children’s life difficult! – by
email, about meeting another failsafer
We could not believe the change in my 11 year old
son’s mood as a result of the diet – he was suffering from frequent feelings of
depression, accompanied by episodes of weeping and rage at the same time and an
anti-depressant was a disaster. After six months, depression is a thing of the
past. – by email
My dad sent me Fed up with ADHD from
Until I
read your excellent book Fed Up with Asthma I had no idea food additives could
trigger asthma, even as a sufferer all my life. The guidance of my invaluable
local GP and your exceptional book have helped me to bring my asthma under
control. – by email
When we
went to see a paediatrician 18 months ago she wanted to give us two types of
drugs for both kids. If she had mentioned diet I wouldn't have been calling you
people with such desperation now. – by email
On two
occasions I have been admitted to hospital with breathlessness and suspected
symptoms of heart attack - on both occasions, after extensive tests, no
abnormalities were found. I was quite
surprised to read in your book the instance of the doctor who had a similar
experience. – failsafer, by email
My 7 year
old has gotten two merit awards in two weeks and I have nothing but praise
about her from her teachers. She has been following the diet since December and
although she still needs the Ritalin I find she is much better than last year.
- email
I have osteo-arthritis which is much less painful if I
adhere to the diet – if I inadvertently eat something that upsets me, I become
overwhelmingly weary, my arthritis flares up and I can get bloating and
irritable bowel symptoms. l often say in jest, " I cheat! I pay!" –
by email
I have had unexplained nausea for years now, foggy
brain so bad that I would forget what I was saying, and felt really tired all
the time, sometimes needing two sleeps a day. After one month on the diet all
this has gone, I expected it to improve on the diet but never thought it would
stop completely. – by email
Thanks to your work and for your ongoing support, life
at our house has improved enormously. – by email
As for
convincing my family that diet is important, we would show them the eczema the
day it looked the worst, and they would be convinced! – by email,
My
cousin is 4 weeks into the failsafe diet and is reporting great effects for
herself and two daughters (one with ASD) – by email.
My husband
said that your book has helped us more than any doctor ever has. – by email
[367] Sneaking food at school
(March 2005)
I scheduled
a meeting with my kids last night and we made up a temptations bag and a truth
bag with non food goodies inside e.g. 1/2 hour extra bed time, 1/2 hour extra
computer time, game of bowling. They all responded very well and the
confessions came out, they were similar to what I thought. Just before bed I
reaffirmed how proud of my son I was for his honesty and he got a massive case
of the guilts and fessed up to lots more sneaks, redskin, food on excursion
from other kids such as salad wrap, black jelly beans, chocolates etc. He said
all the kids love my FS muffins and were happy to swap. – by email
[366] “My
babies woke up 8 times every night”
(March 2005)
A friend gave me your book "Fed up" to read
and I simply can't believe the difference it has made to our lives. I have
four children. Three of them have been terrible sleepers right from birth. I
have spent a week at Tresillian house with my 3rd child, where he was handed
back to me at the end of the week unchanged. My babies all woke up on average 8
times every night and I have been so sleep deprived over the past 8 years that
I became postnatal. I have a Degree in Early Childhood and have worked as
a Director in a Pre-School for many years, and thought that I could control
their behaviour by employing techniques acquired through professional training.
It was frustrating to find that I couldn't cope. My first child was such a
shock! I simply couldn't leave the house with him.
This book came in time for my 4th and final child. My
daughter fell into the same terrible broken night sleep pattern as the others.
After struggling for 8 months, she did start to settle down, waking perhaps
once a night. This was great until I started her, at age 10 months, on
bread. She immediately returned to night waking - for no apparent reason - and
also had a clear runny nose. I found that the bread she was having had
282 in it. SO we stopped feeding it to her. Within a couple of nights she again
settled down to a peaceful nights' sleep! AND her nose cleared up! I can't
believe that it could have been that simple!
My question to you regards my children when they were
babies, constantly struggling to sleep - could this additive (calcium
propionate, 282) have been passed on to the baby through my breastmilk,
causing a similar reaction???
[365] 635: Swollen, blistered and
bleeding lips from ribonucleotides (635) (March
2005)
The symptom
first appeared when I had taken my eight year old son to KFC. There was chicken
salt on the chips. 48 hours later, he
had woken with extremely swollen lips, they had peeled, split and were
bleeding. He had obviously been bleeding in his sleep as well. I freaked at the thought of what could have
happened that night.
After the
process of "what did we have in the past couple of day”, I narrowed it
down to the chicken salt. I warned my family, close friends and even my
neighbours of what I believed to be an allergic reaction and purchased the Food
Additives booklet from a health food store.
I came
across this problem again with Kraft BBQ shapes, we used to eat these all time
as a snack instead of lollies etc. I
don't know whether or not they have changed their contents but we now can't eat
them. His reaction time was again 48 hours.
However,
the next time it happened, his reaction time had reduced to 1 - 2 hours. He was at a neighbour’s son's birthday party,
and I warned the mother of my son’s possible allergic reaction. The party lasted for roughly 2 hours. When my
son came home, I could see his lips growing as he walked towards me. They were
blistering on the inside and bleeding. I immediately asked the mother what she
had at the party and found that the cheese sticks she had given them had 635 in
it. I immediately gave him some Polaramine Syrup and his Seretide Puffer and
drove him straight to the doctors, amazingly the polaramine had seemed to
somewhat control the reaction.
The doctor
could see his reaction. His fingers also started to pimple and blister. It was
then that I was given a referral to a paediatrician. The doctor was also
concerned that my son might be suffering from Stevens Johnson Syndrome
By this
time my head is spinning. I believe that I could lose my son at the drop of a
hat due to the powers that be allowing these chemicals into our foods. – by email
[364] Uncontrollable
rages – 9 year old would constantly try to hurt himself (March 2005)
My 9 year old son started on the failsafe diet 3
months ago and his is teacher this year said it is like having a totally
different child in the class. Before the diet it was impossible to live
peacefully. He would have uncontrollable tantrums that would last hours where
he would scream, cry, kick, headbang etc and we didn't know what would set him
off. When he was going through these rages he would constantly try to hurt
himself and kept screaming at me that he was no good, he was a bad boy and I'd
be better off with another little boy - it broke my heart every time it
happened. I think the longest both of us went without any sleep because of a
'rage' was three days.
The crunch came when he went off at school after lunch
one day and it took me hours to calm him down and then time to pacify the
school. We were both at our wits end. When I decided that we needed to go
failsafe I totally cleaned out my pantry and freezer of everything that wasn't
'safe' and went shopping. My son has adapted really well to the new foods and never
complains about it. Because I had no angry foods in the house neither of us
looked for them and my son was content to eat what was available. He now sticks
strictly to the diet and will not eat anything unless he reads the label first
and if he doesn't understand the label he says no because mum hasn't said he
could have it and he doesn't know if it's 'safe'.
I am so proud of him today. From a child who was on
the verge of being expelled from Year 3 to a happy one in just over 3 months is
amazing. It is a joy to get him from school each day as he always comes out
skipping/running and grinning like a busted watermelon - no more tears. He has
told me more than once he is feeling better now he is not so angry all the
time. We are one very grateful household. – by email
[363]
Vulnerable new mothers (March 2005)
Before the diet, my son presented with headaches, itchy skin (in elbows, on
legs, usually scratching until it bleeds), black circles under his eyes,
"jumpy" behaviour, irritability, day and night pants wetting, pains
in the tummy and awful loose bowel motions, blocked ears and sleep apnoea as
well as incessant snorting and inability to breathe at night. As a baby he had
eczema, colic, could not sleep and fussed with breast milk from 4 months ...
somebody needs to support vulnerable new mothers to help their fussy kids, not
make it worse by shoving disguised dairy foods (or whatever the particular
issue is) down their throats, and then advise the mother to let them scream it
out because they obviously have us fooled with sleeping and behaviour problems!
– by email
[362] Generally unwell throughout
life (March 2005)
I am a
retired RN and I have three daughters and three young granddaughters.
Throughout my life I have visited many doctors complaining of bowel problems,
nausea, vomiting and feeling generally unwell, only to be told on frequent
occasions and after many investigations, that it was all in my head. As a child
I can recall frequently feeling very unwell and being diagnosed as having had
"bilious attacks', however I can now attribute the cause of these episodes
to an intolerance to natural food chemicals.
Because I
enjoy cooking I often browse through recipe books in the shops and this is how,
some years ago, I came across a copy of 'Friendly Food'. After browsing through
it I realised that this book described symptoms which sounded very like mine.
Maybe it wasn't in my head after all! I requested a referral from my GP to RPAH
Allergy Clinic and after undertaking the elimination diet, my dietician at the clinic concluded that I
was very sensitive to salicylates and I also had some milder reactions to quite
a few other substances but not amines.
It is now
quite a few years since I was diagnosed and I am delighted that there is now a
website and also your great Failsafe Cookbook for guidance. The oldest of my
granddaughters has recently been "tamed" from oppositional defiance
disorder by using the Failsafe Diet. She is now quite a different child, no
longer having restless legs, eczema, or being uncontrollable or defiant.
Although she is only five years old she is quite happy to comply with the
failsafe food because she now feels so much better. My three daughters all
recognise that they do have problems with some foods so it appears that I have
unfortunately handed down the problem to both generations.
I am now
without too many problems although trying to modify my diet when I attended
Weight Watchers was a bit of challenge. However, I did eventually manage to
lose 10kg. When travelling to UK and the States I have always come home feeling
very much the worse for wear due to food intolerances so I am delighted to see
that there are now failsafe contacts overseas should I venture forth again one
day. Getting people to understand food intolerances is always a problem and I
am now quite used to being asked to say exactly what food items I am allergic
to and then I try, often without success, to explain the difference between
food intolerances and allergy. I am sure that your glossy brochures will be
very useful for this. - Jane Hoad,
NSW
[361] Asthma
and Alpha-1 Antitrypsin Deficiency
(March 2005)
I got asthma for the first time four years
ago. At that time, I didn't know what was happening and it took me about
two hours to breathe properly again. After my second asthma attack I went to
the doctor and my peakflow reading was only 160 - anything under 200, you
should be in hospital. I spent about $3000 trying to find out was
wrong. I went to ear, nose and throat specialists, respiratory specialists
etc. Finally I got the diagnosis of asthma, chronic allergic
rhinosinusitis and I found out later by a blood test that I
had alpha-1 antitrypsin deficiency (A1AD) – a genetic enzyme deficiency
that can cause lung disease.
I have your books Fed Up, Fed Up with Asthma and the
Failsafe Cookbook - all brilliant!!!!
And I have not been sick since I started the elimination diet. The
only doctors’ visits I have needed have been to get approval to reduce the
medication. When I first developed asthma, I was put on a preventer which I
took 4 times a day. Later they put me on a stronger preventer (Symbicort 200/6
turbohaler). After the diet, when I cut down my preventer medication to
half (2 puffs a day) my peakflow readings never went below 400. When I had
a peakflow reading of 500, I decided to reduce it again with the approval of my
doctor. I felt so good the next day I decided not to take the preventer
medication at night, I now only take the 1 puff of preventer in the
morning.
Through the diet, I have found that I react to
all the food you say sensitive people might react to: MSG, nitrates,
salicylates, amines, colours, preservatives and dairy foods, although MSG is
the worst. I do gluten free, egg free baking because I found out my 5
year old is dairy/gluten intolerant and my 6 year old reacts to eggs - they are
affected by everything else like me and my 7 year old is also affected by antioxidants. I
am also intolerant to chemicals and had very bad side effects from the
contraceptive pill.
I hope that other people will achieve the results I
have as it has made a huge change in my life, and as a bonus, I have lost 15
kg! – Tracy Grove, NZ
[360] 282:
Biting related to bread preservative
(March 2005)
My 14 month
old daughter is a wonderful and very loving little girl who NEVER bites.
However, recently she bit me twice for no reason and I realised that each time
it was after I bought a different brand of bread with 282 in it, so I waited a
while and then gave it to her again - and sure enough, she bit me again! –
reader, NSW
[359] Meggan’s story: eczema related
to sulphites (March
2005)
I
put my nearly two year old daughter on the failsafe diet about 18 months ago
for her severe eczema. Since her symptoms were so bad we went gluten free as
well but she actually got worse. It wasn’t until she improved on the wheat
challenge that I realized the sulphites in the gluten free flours had been
affecting her. She still didn’t come completely right and eventually we
realized she was affected by sulphites in our bore water (we live on a farm).
Then about three weeks ago I gave her a Pascall's white marshmallow and after a
two hour sleep she woke with a very itchy rash covering a large part of her
body. I believe it was caused by the sulphites in the gelatine in that one
marshmallow. Since then we have stopped her sago and soy icecream (due to the
sulphites in sago and gelatine) and I believe she is now completely sulphite
free. Her skin is now perfect. – reader, Qld
MORE READERS' STORIES on the website
|
Product updates |
Bread: The removal of 282 from Tip Top
and Mighty Soft breads is a step in the right direction because large numbers
of children will no longer be forced to eat calcium propionate every day.
However, vinegar will be used instead which means that these brands are still
not failsafe (although in an emergency they will be more acceptable) and we
still recommend Brumbys and Bakers Delight failsafe breads.
Soap:
Redwin Unperfumed Sorbolene Moisturising Bar with Vitamin E and Glycerine has
been recommended by several failsafers, including one who reacts to Simple
soap.
Dried Pears:
Efalex labelling: there have been complaints about
the Efalex Liquid claim to be free of salicylates and amines despite the
inclusion of lemon and lime flavouring and tuna oil. Some failsafers have bad
reactions to it: “My six year old son had an horrific adverse reaction to
Efalex liquid and was waking up through the night on it, in fact, he asked me
if he could stop taking it”. – thanks
to the father who made an official complaint about the inaccurate labelling.
Deodorants:
some failsafers report reactions to
Feminine hygiene products : Johnson& Johnson have recently introduced a fragrance
into their Stayfree range of panty liners and pads but say they would welcome
consumer feedback about this. The makers of the Libra range assure us they have
no plans to add fragrance to their products. – thanks to Robin Fisher
Panadeine is
a combination of codeine and paracetamol and is good for cough suppression. A
cheaper and more effective failsafe version of Panadeine which also has a
little more codeine in it than Panadeine is the Chemists Own Brand of tablets
simply called 'Pain Tablets'. – thanks to Jane Hoad
Butter in
*** WARNING*** Fish fingers: Birds Eye L’il Fishies, while not
failsafe were good for a nearly failsafe night off – fish fingers and chips –
but have just changed the recipe. Previously colour free, they now contain
160b. Beware. The label says “no artificial colours or flavours” and the
ingredients list annatto extracts without a number. “It’s almost like they’re
tricking you,” commented one mother.
Antidote (1)
Soda bicarb hint: “Some of us have been making our own capsules
using clear gelatine and filling them with bicarb - good for kids who refuse
the bath or the cordial !! “
Antidote (2)
Eno sparkling antacid powder, regular
(ingredients: sodium bicarbonate, sodium carbonate, citric acid – read the
label carefully, ingredients can vary) is failsafe and pleasant tasting.
Because of the combination of acid and base, it would not be as effective as
soda bicarb alone, so you would need to take more to achieve the same effect,
according to our food technologist. The only catch with this is a higher sodium
intake. – thanks to Robin Fisher
Sorbolene
alternatives: preservative free skin moisturizers and eczema creams
in response to the question from the wound care nurse in the last newsletter –
thanks to Fay Diffin, Alison Walsh, Jessica from Sydney, JB, Cathy Bannister,
Merry Pepper, Amber Strong and others, several of whom noted that they rarely
needed eczema cream now they use the diet.
* Dermeze ointment (a moisturiser for dry skin)
was developed by
* Ego brand of skin creams are low allergenic -
they are made by dermatologists in
* The common additive triethanolamine(TEA) on skin
contact may cause irritation, redness and pain, especially on repeated contact.
It is often used in cosmetics to adjust pH and may cause an allergic reaction.
To ensure that sorbolene is free of this additive ask a local chemist to make a
batch of pure sorbolene with 10% glycerin (for added moisture retention).
* I have had the most success with QV brand items from
the chemist. I use QV Kids Wash to wash my face (it's the only thing I've ever
found which doesn't feel as though it's burning), and I've found the creams and
lotions to be safe. The oatmeal hair wash is also safe and unperfumed.
* Make It Yourself Sorbolene is available at website www.personalhealth.com.au. This is
a kit of ingredients to make your own fresh and more effective sorbolene cream.
It is possible to request preservative free ingredients. You get a big tub of
fresh cream all fresh and works like a dream on rashes, etc.
*Lipobase do a preservative free line of skin
creams.
Check out the
updates
page on the website for latest information.
Q. My
doctor says that the salicylate level drops and the vitamin C level increases
in the last three days before the fruit drops off the tree. Is this true?
A.
I haven’t been able to find any research that mentions three days, but
yes, it is true that beneficial antioxidant vitamin levels rise at the end of
ripening, and that salicylate levels are lowest at the beginning and end and
highest in the middle of the life of the fruit – which is often when it is
picked for supermarkets and processing. Also, salicylate levels are lowest
between sundown and sunup, so windfalls and ripe fruit picked before dawn for
farmers markets and in
Q. My
husband’s boss has invited us to an Indian restaurant and we can’t refuse – any
suggestions?
A. It won’t be failsafe but you can
minimise the damage. Indian restaurants often use artificial colours so avoid
any tandoori dishes (artificial reds). Yellow rice can be due to saffron
(failsafe) or artificial yellow but most places will cook white rice for you.
Sunset yellow (artificial, 110) is sometimes used in any dish containing
yoghurt and some restaurants use other artificial colours as well. You could
phone beforehand to ask about colours. Choose failsafe ingredients, eg lamb,
chicken or lentils rather than prawns, eggplant or spinach, and ask for mild
curries. Indian breads such as roti are probably made on the premises and are
usually safe. Vegetable samosas (potatoes and peas) can be quite mild. Cucumber
raita – a small amount of cucumber in a large amount of natural yoghurt – is
fairly safe. Water or soda water are the best drinks. Wine is definitely a
problem but if you must have it to be polite, drink one glass slowly, refusing
refills. Indian sweets such as gulab jamun or kulfi (mango icecream) are fairly
safe unless they contain artificial colours or you have a problem with dairy
foods. When I have to eat out, I have a tsp of soda bicarb in a glass of water
as soon as I get home and several times the next day.
Q. Could
you please tell me what others do for Easter celebrations? We live in country
NSW and I don't have a clue. My son has asked me if the Easter Bunny still
comes. He can eat carob without any adverse reactions.
A. Most people can buy commercial carob Easter eggs.
If not, you can make your own by melting carob blocks and pouring into
commercial Easter egg moulds or spoons – when set, warm the flat edges slightly
to stick them together, then wrap them in foil. Another suggestion is to use
some of those tiny chocolate
Easter eggs - as a treat - in a big Easter egg hunt, so the hunt itself is more
fun than the eating. You could
also join one of the email discussion groups for suggestions. One mother bought
the Tigger/Pooh Bear Mask Easter eggs from Big W to use the mask for making
carob versions and also suggested making marshmallow and carob eggs using
moulds.
Q. Can you help with the name of a worm tablet that is
suitable? I can't find one which is colour, flavour, and preservative free.
A. There are no failsafe worm tablets. If your
kids react, you might want to tell the Adverse Medications Event hotline (1300
134 237). It is our chance to change the system. If they get enough reports
from us, they might introduce colour-free, preservative-free, flavour-free
medications. Failsafers say the staff are incredibly friendly and helpful.
Q. Our
pediatrician has basically said that my son has ADHD, but he is not into foods
as a cause. I need some help.
A. I’ve sent you our dietitians’ list
and suggestions about how to find a dietitian. If you can’t find one in your
area, a number of failsafers have also recommended doctors through the list at
ACNEM, the
Q. How
does the Glycaemic Index (GI) apply to failsafe foods?
A. The GI measures the rate at which
carbohydrate foods are digested and absorbed in the body. Low GI carbohydrate
foods are considered to be healthiest because they provide a gradual energy
release – keeping your blood sugar level - throughout the day. High GI foods
provide a quick energy boost. Overall it is best to have a combination. See a
list of the GI per serve for failsafe foods below. You can turn a high GI food
into a low or moderate GI food by mixing it with a low GI food. However you
need to apply some commonsense. Since fats and oils have low GI, in some
commercial products, the low GI rating comes from high fat, which is not
desirable. Potato crisps are a good example. Saturated fat is now considered to
be far worse for people with diabetes than sugar. The moral of the GI story is
that it is good to limit your intake of dietary fats, to include low GI
carbohydrate foods such as nuts, lentils, beans, oats, pasta and cereal fibre
such as bran (from wheat, oats, rice or psyllium) in your diet and to eat
balanced meals and snacks rather than to consume sweets or sugary drinks alone.
More details from The GI Factor by Dr Jennie Brand Miller and others, Hodder,
many editions.
100 Glucose
90 Bread,
gluten free (adding fillings will reduce the GI)
83 Rice
bubbles (serving with milk or soymilk will reduce GI, but see porridge at 42)
70 Bread,
white or wholemeal (average)
70 Mashed
potato
69 Milk
arrowroot biscuits
66 Magic
cordial (and non failsafe soft drinks)
65 Sugar
(sucrose)
65 Rye
bread
61 Icecream
(average)
55 Oatmeal
biscuits
55 Banana
(FS for non amine responders)
54 Pound
cake
54 Potato
crisps
59 Rice,
Doongara compared to 87 for Calrose
48 Peas,
green, fresh or frozen half cup (FS if moderate glutamates tolerated)
42 Porridge
made with water, same as All-Bran
41
Spaghetti, white, cooked
38 Pear,
fresh compared to about 50 canned in syrup
31 Soy milk
(So Good)
28
Sausages, fried
28 Lentils,
boiled
27 Milk,
full fat
27 Kidney
beans
25 Barley,
pearled
19 Rice
bran (psyllium is also low, failsafe and can be added to cereals)
14 Cashews
(assuming same as peanuts)
Q. I am
worried that the failsafe diet contains too much sugar.
A. Many failsafers find they need
extra treats to help them get through withdrawals and the food chemical
cravings stage. After your family is settled on the diet, you can reduce sugar
and increase vegetables. (“I just gave up baking, and it’s much easier now”
said one failsafer 12 months after starting failsafe). However, you can choose
failsafe foods without sugar from the beginning if that’s what you want. See
Ethan’s menu in Newsletter 43 for an example of a child’s glutenfree, dairyfree
failsafe day with little sugar. One mother was pleased to hear that you can
feed children dinner recipes such as pasta, mince and vegies for lunch and
snacks - “I never thought of that,” she said. I myself like sugary desserts for
treats and special occasions but what I ate yesterday is an example of my
regular weekday diet – it’s fairly low in fat and sugar, and contains many low
GI foods:
* cooked
porridge with chopped tinned pear half and home-made soy yoghurt
* toast
with bean or cashew paste and fresh pear (sometimes half a mango - my moderate
salicylate allowance)
* Mountain
Bread wrap with Howard’s bean paste (Failsafe 43, or sometimes a hard boiled
egg) and Mighty Salad (see recipes below)
* small
handful of raw cashews (if bean paste used on toast above)
* vegetable
soup with red lentils and barley
* panfried
fresh white fish (can be lamb stew, chicken stirfry, egg stirfry, kidney beans)
with rice, green beans, cabbage, brussel sprout and carrot (my moderate
salicylate allowance)
* bowl of
quick cook oats, canned pear and soy yoghurt for dessert
* drinks –
water, decaf, hot carob with soymilk.
See also
the Failsafe Weightloss factsheet.
Check out the
Questions and Answers section in the
website for many more details.
Support
The
failsafeasthma group is now under way. Since effects of food and the
environment can be different for asthmatics than other failsafers, we strongly
recommend this group for asthmatics.
There have
been concerns expressed about the large numbers in failsafe3 group. We now
recommend failsafebasic for beginners.
It is the smallest of the big general groups, You can join by sending an email
to failsafebasic-subscribe@yahoogroups.com
with subscribe in the subject line.
Failsafe youth – we’ve had a request for an under
18s group – anyone interested?
Talks
MARCH
CALOUNDRA