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April 25, 2009



Thanks Hedra :-)


Thanks for this -- your explanations are always full of interesting detail without sacrificing accessibility.

Dietary levels of salicylates have also gone through the roof (all of those 'healthy' raw veggies and salads, leafy greens, unpeeled root veg, and varieties with 'increased natural pest and disease resistance'). High salicylate levels place greater strain on the methylation cycle, which among other things lowers serotonin production and destabilises dopamine levels (with all of the mood and cognitive effects one might expect from that), creates imbalances the urea cycle as a knock-on effect, etc etc. It also seems to effect cortisol production and metabolism, act as a diuretic, trigger a sustained fight-or-flight response, and, in sensitive individuals, cause fibromialgia. Hurrah!

Those of us with sensitivities (to whatever) are just the canaries in the coal mine, our reaction isn't unusual in anything other than its minimum threshold.
As a society we're doing a pretty fine job of rendering our entire food supply toxic... and that's before we even start to consider any artificial additives.


@Ruth, Yeah, don't get me started on GMO... the vast majority of changes genetically engineered in aren't of toxic compounds or anything like that - but adding polyols to lettuce so they don't wilt under drought conditions also renders them inedible to my kids. And adding fructans from wheat to rice to improve cold tolerance also renders them useless to my family. And even the GMO labeling ideas do not really specify things like polyols and fructans, because those genes are essentially 'plant independent' - it shouldn't matter where they come from... but it matters if they get the desired result, in our case. 1 in 6 to 1 in 3 people are fructose malabsorbers, so if we hike the fructan and polyol levels in standard grains, we're going to start messing with life in ways we didn't expect - starting with making a lot more people short-tempered or depressed, and spreading IBS issues to other regions (japan is looking at the fructans in rice thing).


This is amazing information. So, what kind of food does your family typically eat on any given day?


Breakfast is: Oatmeal, sometimes with a little dried cranberry, and usually sweetened with a syrup that is mostly glucose (or with light brown sugar, which my kids tolerate okay - but brown sugars vary). They'll drink Froz Concentrated OJ, if any juice (usually water). We do use a couple flavors of the instant oatmeal, but have to be careful to not overdo the sugar content (because sucrose breaks down to glucose and fructose, so you can still max the absorption with just sucrose).

Snacks are:
Potato chips, corn chips, a couple of carrot sticks (not too many), cucumber slices (peeled), rice cakes, gluten-free toast (white rice flour-based, no juice sweetener) with either cinnamon sugar or grapefruit marmalade, a clementine (mandarin), banana, kiwi, blueberries, or frozen (and thawed) strawberries (fresh they're a disaster), pomegranate, or a couple of blackberries (like, 2).

Any kind of meat or fish (often cooked 'plain' with just herbs and salt, no onion, usually no sauce = though I could make some sauce they could eat, they don't like sauce much; usually broiled). Also meatballs (made with oats, no onion), meatloaf (same), and spaghetti sauce (made with tomato sauce that is JUST made as tomato sauce - many brands are really thinned out paste, which has a different fructose profile - there's only one brand near us that really does straight-to-sauce from tomatoes).
With: white rice, potatoes (I make fries in the oven, so far the commercial ones don't work that well; baked is good, too), rice noodles (asian grocery has them cheap).
Some peas (have to limit), or some corn (have to limit strictly), carrot, cucumber, sometimes some lettuce/salad.

Dessert: sorbet (made with sugar), good ice-cream for those who eat dairy (also made with sugar), chocolate (again, same), or gluten-free treats of some sort (pumpkin muffins and brownies are the usual, again no fruit juice allowed).

Drinks are usually rice milk, chocolate rice milk, chocolate chai rice milk, lemonade, limeade, or froz concentrated OJ - but sometimes some blueberry or pomegranate juice. And mostly it's water, not juice.

Oh, and dry cereeal (rice/corn types, like Crispix), and ONE brand of soy yogurt has no inulin/FOS in it and is also not juice sweeteneed... but the soy has to be limited, too, for my kids (too many fructans).


Oh, and broccoli. I forgot that (stems can be bad, but the florets are not too much). Stems in general are iffy. Cabbage is mostly stem, for example...

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