Colourings, E100-180. These include both natural colourings and synthetic ones. Some of the ‘natural’ colours are extracted from grass, nettles and other plants, or produced by a chemical process. There is a new trend towards colours produced by fungal cells or plant cells in culture – because these too can be labelled ‘natural’, even though [...]
Continue reading about WHAT DO FOOD ADDITIVES INCLUDE FOR APPENDIX VI: COLOURINGS
If you go through the withdrawal symptoms, feel greatly improved for a while, but then begin to go downhill again, this is a rather bad sign. It does not happen to many people, but if it does happen to you then you need to think very carefully about the situation. The most likely explanation is [...]
Continue reading about THE ELIMINATION DIET: FEELING WORSE, THEN MUCH BETTER, THEN WORSE AGAIN
The risks of a child developing allergies can be gauged, very roughly, from the health of the parents. If one parent has allergic symptoms, the chances of the child being atopic – predisposed to allergy – is 20-35 per cent. If both parents have allergies, the likelihood rises to 40-60 per cent. Where both parents [...]
Continue reading about PREVENTING FOOD SENSITIVITY: THE ALLERGY RISK
Is there any scientific evidence for either of these opposing views? The main piece of evidence for the ‘tense-mother/crying-baby’ idea is that first babies tend to cry more than subsequent ones – doctors infer from this that the mother’s inexperience is an important factor. However, there is no data to show that first babies really [...]
Continue reading about FOOD PROBLEMS IN CHILDREN\COLIC: SCIENTIFIC EVIDENCE
Whereas food allergy reactions can be provoked by quite small amounts of the food – a smear of the food from a badly washed saucepan for some highly allergic individuals – much larger quantities are needed to provoke the symptoms of food intolerance. Food intolerance is also far more insidious than food allergy: it is [...]