Burger King off Feingold List

Thanks to the Pure Facts newsletter, I have noticed that Burger King has been officially taken off of the Feingold Diet choices of beef and restaurant availability. This is what they had to say:

"...but we had to say farewell to Burger King, which has been on our list for many years. Generally, a fast food hamburger is a good choice, as most chains offer burger patties that are made with just 100% beef. First Burger King began adding a variety of mystery ingredients to their Angus burger patty, and now they are doing the same to all of their hamburger patties. In addition to beef, salt and dextrose (sugar), they now treat these poor burgers with unspecified "flavorings" and beef fat (notorious for having hidden BHT), and beef stock (which may also contain various chemical additives)."


Can you imagine eating that?



Glitter Text Generator

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Dr. Feingold on World War II and The Food Industry

I thought that I would add a few excerpts from books today. This one will talk about the food industry after World War II, and the science behind the colors. Also, on how we have changed our way of eating. Jane Hersey author of "Why Can't My Child Behave?" His will follow. These guys are my favorite Feingold people.

World War II is a turning point for many statistics. It signals a sharp drop in the age at which depression is likely to start. It also marks the point at which behavior problems in children gradually begin to rise to epidemic proportions.

Dr. Feingold noted, " The first half of my almost fifty years as a physician were spent as a pediatrician. During this pediatric experience I had exposure to thousands of children with a great variety of aliments. Yes I had no recollection of a high frequency of hyperactivity and behavioral problems through all these years." But in the years following the end of World War II, the use of synthetic food additives increased dramatically. They continue to increase as do the problems of hyperactivity, depression, and the incidence of suicide.

In Dr. Feingold's Book, "Why Your Child Is Hyperactive", he describes the story of food additives. Here is a few paragraphs from the book.

"....Beginning in the Post-Civil War period, it moved gradually from damp cellar and barn to gleaming laboratories; after World War II it spurted technologically and synthetically, into the multimillion-dollar business of today. (The Food Industry)

All allergists, as well as other medical doctors have wrestled with the subtle additives time and time again in both external and internal disorders. In some way, it has been a losing battle because of the food of them. One item is delisted by the government; another rises to take it's place. One additive doesn't quite do its job of preserving, binding, coloring or flavoring, and the chemist are quick to construct a "better" product.

Prior to the days of Abe Lincoln, there was no formal food industry in the United States. Many people grew what they ate, using natural colorings or flavorings as the ONLY additives-natural juices of fruits and vegetables. Crude time-proven substances and methods were employed for preservation: spices, smoke, and salt. Cooling or freezing between blocks of sawdust-coated ice.
Those who shopped at market stalls could be assured that the products had come out of the ground or off the smoke racks with little alteration.

But with the migration to the cities, the pattern of life changed irrevocably and so did the food supply. Enterprise was needed to feed the new city dwellers. Preservatives were required and the old methods were unsufficient to handle large quantities of food. Spoiled food meant smaller profits-enter the nonnatural chemical additives!"

Wow I would say. He is correct though. After reading his book I was glad that I got to. It is so wonderful. He is a highly intelligent person who could grab your attention quickly with his knowledge of the one diet that made him who he was. After reading this book, as well as Jane Hersey's "Why Can't My Child Behave", you will be convinced that this program is what is seems to be. I have pictures of the books with a link to amazon for you to order. You will learn how Dr. Feingold came upon the idea of how additives and preservatives react to a hyperactive child as well as an autistic child. Enjoy reading.

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Other Additives That Are Out There

And the additives just keep going. I wanted to share some more of them with you, they are commonly used and could present some problems with a chemically sensitive person. Again, these are taken from the book "Why Can't My Child Behave?" by Jane Hersey.

Acetic acid (pHcontrol)
Acetone peroxide (maturing and bleaching)
Adipic acid (pH control)
Agar agar (thickener)
Alginic acid (anti-foaming agent)
Alpha tocopherol (antioxidant, nutrient)
Amalases (dough conditioners)
Ammonium bicarbonate (alkali)
Ammonium phosphate (leavening)
Ammonium sulfate (leavening)
Annatto extract (coloring)
Ascorbic acid( nutrient, antioxidant, preservative)
Benzoyl peroxide (maturing and bleaching, dough conditioner)
Beta-apo8' carotenal (coloring)
Beta carotene (coloring)
Calcium alginate (stabilizer, thickener, texturizer)
Calcium bromate (maturing and bleaching, dough conditioner)
Calcium carbonate (neutralizer, alkali)
Calcium chloride (firming agent)
Calcium citrate (buffer, dough conditioner)
Calcium disodium EDTA (antioxidant)
Calcium hexametaphosphate (sequestrant, texturizer, emulsifier)
Calcium hydroxide (firming agent)
Calcium lactate (preservative, buffer, yeast food)
Calcium oxide (yeast food, dough conditioner)
Calcium peroxide (bleach)
Calcium phosphate (leavening, bleach dough conditioner, texturizer)
Calcium silicate (anti-caking)
Calcium stearate (anti-caking)
Calcium stearoly-2-lactylate (emulsifier, stabilizer, dough conditioner)
Calcium sulfate (plaster of Paris) (maturing and dough conditioner)
Canthaxanthin (coloring)
Caramel (coloring)
Carboxymethyl cellulose (thickener)
Carbon dioxide (propellant, carbonation)
Carob bean gum ( stabilizer, thickener, texturizer)
Carotene (coloring)
Carrageenan (emulsifier, stabilizer, thickener, texturizer)
Casein (milk protein) GFCF no no
Cellulose (stabilizer, thickener, texturizer)
Chlorine (bleach)
Chlorophyll (coloring)
Citric acid (preservative antioxidant, pH control)
Cochineal (coloring)
Dehydrated beets (coloring)
Dextrin (crystallization inhibitor, thickener, antifoaming)
Diglycerides (emulsifiers)
Dimethylpolysiloxane (antifoaming)
Dioctyl sodium sulfosuccinate, DSS (stabilizer, emulsifier)
EDTA (ethylenediamine-tetraacetic acid) (antioxidant)
Erythorbic acid (antioxidant)
Ethoxylated mono- and diglycerides (dough conditioners)
Ethyl cellulose (binder, filler)
Ethyl formate (mold inhibitor)
Ferrous gluconate (flavor enhancer, sequestrant, buffer)
Fumaric acid ( acidifier)
Gelatin ( stabilizer, thickener, texturizer)
Glycerine (humectant)
Grape skin extract (coloring)
Guar gum (stabilizer, thickener, texturizer)
Gum arabic (stabilizer, thickener, texturizer)
Gum tragacanth (stabilizer, thickener)
Heptylparaben (preservative)
Hydrogen peroxide (maturing/bleaching, dough conditioner)
Hydronated oil (emulsifier)
Inver sugar (sweetener)
Iodine (nutrient)
Iron-ammonium citrate (anti-caking)
Iron oxide (coloring)
Isopropyl citrate (sequestrant, acidifier)
Lactic acid (pH control, preservative)
Lactose/milk sugar (sweetener)
Lactyllic stearate (dough conditioner)
Lecithin (emulsifier)
Locust bean gum (stabilizer, thickener, texturizer)
Magnesium carbonate (alkali, anticaking)
Magnesium chloride ( firming, color retention)
Magnesium hydroxide ( alkali)
Magnesium silicate (anti-caking)
Malic acid (acidifier)
Mannitol (sweetner, anti-caking, stabilizer, thickener, texturizer)
Methylparaben (preservative)
Methyl silicone (antifoaming)
Modified food starch (stabilizer, thickener, texturizer)
Monoglycerides (emulsifier)
Monosodium phosphate(emulsifier, humectant)
Niacinamide (nutrient)
Papain (tenderizer)
Paprika ( and oleoresin) (flavor, coloring
Partially hydrogenated oil (emulsifier)
Pectin (stabilizer, thickener, texturizer)
Phosphates, Phosphoric acid (pH control)
Polysorbates (emulsifiers)
Potassium alginate (stabilizer, thickener, texturizer)
Potassium bicarbonate (leavening)
Potassium bromate ( maturing/bleaching, dough conditioner)
Potassium iodide (nutrient)
Potassium propionate,sorbate (preservative)
Propionic acid (preservative)
Propyl gallate (antioxidant)
Propylene glycol (stabilizer, thickener, texturizer, humectant)
Propylparaben ( preservative)
Riboflavin (nutrient, coloring)
Saffron (coloring)
Silicon dioxide (anti-caking)
Sodium acetate (pH control)
Sodium acid pyrophosphate (buffer, leavening)
Sodium alginate (stabilizer, thickener, texturizer)
Sodium aluminum sulfate (leavening)
Sodium ascorbate (antioxidant preservative)
Sodium bicarbonate (leavening)
Sodium carbonate (neutralizer)
Sodium citrate (pH control)
Sodium erythrobate (preservative)
Sodium hexametaphosphate (emulsifier, stabilizer, thickener)
Sodium metaphosphate ( dough conditioner)
Sodium potassium tartrate (emulsifier, acidifier)
Sodium propionate (mold inhibitor)
Sodium pyrophosphate (thickener, emulsifier)
Sodium sorbate ( preservative)
Sodium stearyl fumarate (maturing/bleaching, dough conditioner)
Sorbic acid (preservative)
Sorbitan monosterate (emulsifier)
Sorbitol (humectant, sweetner)
Soy isolates (filler)
Stearic acid (fatty acid)
Stearoyls (dough conditioner, emulsifiers)
Sucrose- table sugar, brown sugar (sweetner)
Sulfuric acid (acidifier, buffer)
Tartaric acid (pH control)
Thiamine (nutrient)
Thiamine hydrochloride, mononitrite (nutrient)
Titanium dioxide (coloring)
Tocopherols (vitamin E) (nutrient, antioxidant)
Targacanth gum (stabilizer, thickener, texturizer)
Tricalcium phosphate (anti-caking)
Tumeric (oleoresin) (flavoring, coloring)
Vanilla (flavoring)
Vitamin C (ascorbic acid) (nutrient, preservative, antioxidant)
Vitamin E (tocopherols) (nutrient, antioxidant)
Xanthan gum (thickener, stabilizer)
Xylitol (sweetner)
Yellow prussiate of soda (anti-caking)

Remember, not everything I have listed here for you will affect you or a child, but it is a possibility for any of them without the three list. The first two are the most important lists. Some have problems with natural salicylates from fruits and vegetables. I will list them as well...

Fruits
Orange
Strawberries
Tangerine
Raspberries
Cherries
Nectarine
peach
Apricot nectar
Apple
Plum
Grapes
Cranberry sauce
Apple juice
Raisins
Grape juice

Vegetables
Chili pepper,raw
Sweet red pepper
Jalapeno peppers
Tomatoes
Green Pepper
Cucumber or Pickle

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Possible Additive Problems (Feingold Diet)

I'm back with more of the additives from the Feingold Diet. Again, these were taken from the book, "Why Can't My Child Behave?" by: Jane Hersey. These additives are a possible problem for Feingold dieters, although you may not be sensitive to any, a few, or all. Test each one for tolerance. The list includes:

Autolyzed yeast
Benzoic acid
Benzoate of soda
Calcium caseinate
Calcium propionate
Corn sweetner, corn syrup
Dextrose
Ethyl vanillin
Fructose
Glucose
Glutamates
Glumatic acid
High flavored yeast
High frutose corn syrup
Hydrolyzed oat flour
Hydrolyzed protein/vegetable/plant protein
Malt extract
Maltodextrin
Monoammonium glutamate
MSG (monosodum glutamate)
Natural flavoring( may contain MSG/salicylates)
Plant protein extract
Polydextrose
Potassium bisulfite
Postassium sulfite
Sodium benzoate
Sodium bisulfite
Sodium caseinate
Sodium metabisufite
Sodium nitrite/nitrate
Sodium sulfate
Soybean extract
Sulfites
Sulfer dioxide
textured soy protein
torula yeast
yeast extract

Thank you all for reading, and I hope that you will reconsider what is in your cabinets. I know I do. Remember it matters what you put into your body to nourish it. Either science food or real food. It is your choice.

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Common Additives In Foods

What will you find in your food after you read those labels. Lots of chemicals added to enhance the flavor and life of your food. This will be a three part process on listing those ingredients that can reak havoc on your body. Especially those who are considering the Feingold diet or are worried about additives. This list is taken from a book called," Why Can't My Child Behave?" By: Jane Hersey www.feingold.org

Although it's possible to be sensitive to anything, most food additives present no problem, even for the chemically sensitive individual. Here are some of the ones in common use.

Additives that are NOT allowed on the Feingold Diet:

Artificial flavoring

Aspartame (synthetic sweetner)

BHA(butylated hydroxyanisole)

BHT(butylated hydroxytoluene)

Citrus Red No. 2

Cyclamate (synthetic sweetner)

Ethyl Vanillin (synthetic/artificial flavoring)

FD&C colors

MSG (monosodium glutamate)

Neotame (new more potent form of aspartame)

Saccharin (synthetic/artificial sweetner)

Tartrazine(FD&C yellow No. 5, synthetic/artificial coloring)

TBHQ(tertiary buty hydroquinone)

Vanillin(artificial flavoring)

This is just a start, and there are some that can have a potential effect on those who are chemically sensitive. Once you think about it and find out what exactly is in these additives you would want to eat from the ground up and not from the boxes of food you buy at the store.

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Salicylate.... A problem among us all

I was lucky enough to receive a packet from the Feingold Association Of the United States. Inside I found a whole new perspective on how companies alter foods with modern technology. Salicylate sensitivities also a common with children who have ADHD and/or autism, but anyone can have a sensitivity to it. My children suffer from both ADHD and autism. There are many symptoms of a salicylate intolerance. I found a good list of them at SalicylateSensitivity.com
Do you or your child ever have any of the following: Gets upset to easily; Distractible/short attention span; Impatient, doesn't seem to hear you; Aggressive or disruptive; Irritable, Difficulty sitting through a meal; Doesn't recognize danger; Nightmares/sleep difficulties; Bedwetting, daytime wetting; Runs, doesn't walk; Doesn't finish projects; Compulsively repeats actions; Talks too much or too loudly; Fights/argues; Overreacts to touch, sound, and lights; Accident-prone; Frequent or chronic physical complaints, such as headaches, stomach aches, asthma, hives, ear infections, or constipation and/or diarrhea. The list of symptoms I have provided to you is from a booklet I received from The Feingold Program, "This Child Needs Help." www.feingold.org 1-800-321-3287. Also, The Feingold Program uses foods and other products that are free of the following: Synthetic (artificial) colors: Synthetic (artificial) flavors; Aspartame (artificial sweeteners): Preservatives BHA, BHT, TBHQ; Aspirin and food which contain aspirin-like compounds called salicylates (such as apples, grapes, oranges, tomatoes). Yes, even too much vegetables and fruits can be harmful due to naturally occurring salicylates. After a favorable response has been established, the salicylate-containing foods may be reintroduced one at a time and tested for tolerance. As always, consult your doctor for more information. Something else I want to mention about food colorings. Most food colors are derived from petroleum, and contain lead, mercury, arsenic and a variety of other harmful chemicals. Research shows that all the artificial colors cause DNA changes at low doses, and can damage nerve development dramatically when combined with other additives. Again, this is taken from the booklet from the Feingold Association of the United States. You may also become a member of the Association if you wish to get total access to all of their information you may become a member at their website: Feingold Association of the United States
Have a wonderful day and I hope you will consider what you put into your diet when there is so much out there that can harm us. Please keep researching this subject elsewhere on the web and you will be amazed at what you find. Thanks for reading as always, and I hope to turn on a few light bulbs with such a dangerous subject.

I am updating on the Feingold diet. Talking with the national director of the Feingold Association, I am understand that this diet is a choice for you and your family. There are no reports of a test to calculate probable sensitivities. She has told me by email that and I quote," The essence of the Feingold diet is that you ingest more of the good stuff and less of the bad." The bad being the food colors, additives, salicylates, preservatives, and other modern day technological advances in enhancing a foods taste, texture, or life of the product. Up coming post will include some of the behaviors my children are having problems with. See you all soon.

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Food Additives and Your Child's Behavior

I was searching something to write about today and I found something on the food additives that so many companies put into food. So how bad it is...I'd say very. I came across the Feingold Diet .
I've never heard of this diet, but it makes such obvious sense. Part of the overview is this, and I quote,"Numerous studies show that certain synthetic food additives can have serious learning, behavior, and/or health effects for sensitive people. The Feingold Program (also known as the Feingold Diet) is a test to determine if certain foods or food additives are triggering particular symptoms. It is basically the way people used to eat before "hyperactivity" and "ADHD" became household words, and before asthma and chronic ear infections became so very common.
The Feingold Association believes that patients have a right to be given complete, accurate information on all of the options available in the treatment of ADHD as well as other conditions. Sometimes, the best results come from a combination of treatments. This might include using the Feingold Diet plus allergy treatments, or plus nutritional supplements, or plus a gluten-free/casein-free diet, or even Feingold + ADHD medicine. We believe that it's useful to start with the Feingold Diet since it is fairly easy to use, not expensive, and because removing certain synthetic additives is a good idea for anyone."
As I have addressed in previous posts that my children's therapist has always suggested removing the colors from their food and drinks. I suggest as well removing colors from other products as well. From medicines to play-doh. These colors really affect my kids in my own opinion. They usually get even more hyper when they eat or drink something with any colors in it. Talk to your doctor about removing colors from your/their diet. Explore all the possibilities of allergies and their source if possible. Every child is different so getting them tested will help you know what types of allergies they may have. Explore the Feingold Diet and see if you think it is right for your loved ones.

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