My food history # 7 (part 2) – food sensitivities – food challenges – proving the culprit foods

 

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Dried apricots are high in salicylates and contain sulphites.

Continuing my story on food sensitivities

The Royal Prince Alfred Hospital (RPAH) Exclusion Diet (1)

I underwent the RPAH exclusion diet protocol in 1985. On the exclusion diet I felt ‘withdrawal’ effects of flu-like symptoms, aching joints, sore throat, cough, tinnitus (ringing in ears), teeth-grinding and headaches. I became edgy, uptight and lethargic. As symptoms settled, I became clear-headed, alert and energetic with natural colour in my cheeks, a change from my previous pale complexion with black rings under my eyes. Food cravings (for fruit) vanished. I became extremely calm, relaxed and organised. My blood pressure was 110/70. I was ready to perform the food challenges.

Disclaimer: Please note – an exclusion diet protocol including challenges should only be done under the supervision of a medical practitioner. Other reasons for symptoms need excluding before diet is tried. Some people may experience severe symptoms to challenges. In some instances these need supervision by a medical practitioner or in hospital.  Continue reading “My food history # 7 (part 2) – food sensitivities – food challenges – proving the culprit foods”

My food history # 7 – food sensitivities – my shattered ideal of a healthy diet

 

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Shattered ideals

After my father had a heart attack, our family diet changed to avoidance of fatty red meat, full-fat milk and butter to one including more fish, chicken and vegetable oils. Those messages and promotion of fibre and fruit, and less refined cereals and sugar stuck with me. Thus, when I started out on motherhood I had high ideals of a healthy diet being wholegrain cereals, vegetables, fruit; and avoidance of excess fat, salt, sugar and refined cereals.

My ideals came crashing down when my second son was a failure to thrive, suffering chronic ill-health from the introduction of solid food. After a three year battle, I sought advice from a specialist at the Royal Prince Alfred Hospital (RPAH) in Sydney. An exclusion diet and series of food challenges (1), proved he was sensitive to salicylates, amines and some food additives (colours, preservatives and MSG). Salicylates are flavour components of many fruits, juices and vegetables. Amines occur in cheese, chocolate, bananas and yeast extracts. On a diet removing those foods he became well and gained weight.

Disclaimer: Please note – an exclusion diet protocol including challenges should only be done under the supervision of a medical practitioner. Other reasons for symptoms need excluding before diet is tried. Some people may experience severe symptoms to challenges. In some instances these need supervision by a medical practitioner or in hospital. 
Continue reading “My food history # 7 – food sensitivities – my shattered ideal of a healthy diet”

My food history # 6 – critical moments … high blood pressure

 

 

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By my late twenties, my red-meat-centred, full-fat dairy, white bread and sugar-treats diet of my childhood had changed. Food swaps after my father’s heart attack meant more chicken and less red-meat, skim milk instead of full-fat milk, oil instead of butter, and fatty foods only eaten socially. I also restricted sugar, confectionery and chocolate. I based my diet around foods high in fibre with wholemeal breads, added bran, and fruit. Thus in the early 1980s, when I started out on motherhood, I had preconceived high ideals on a healthy diet for myself and healthy foods for my children. I believed if I fed my children mainly wholegrain cereals, vegetables and fruit; if I avoided excess fats, salt, sugar and refined cereals; then good health and well-being would naturally follow.

How wrong I was.

My second son was a failure to thrive, suffering chronic diarrhoea and repeated wheezy chest colds from the introduction of solid food. Referred to a paediatrician at 15 months, a series of tests ruled out sinister problems, and he was diagnosed with food allergies. He initially improved on a restrictive diet excluding milk, eggs and wheat. However, he had frequent relapses and it would be another two years before I had the complete answer for him. Needless to say, this was an emotionally distressing time as I battled sleepless nights, guilt-choked days and a socially-crippling diet. Continue reading “My food history # 6 – critical moments … high blood pressure”

My food history # 5 – Fighting fit 1970s – fibre – fruit – free of sugar

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The diet advised to our family after my father’s heart attack swapped foods, rather than restricted food types. Instead of butter for spreads, we used soft margarine. Instead of beef dripping for cooking, we used safflower or sunflower oil. Instead of full-cream milk and full-fat cheese, we used skim milk and cottage cheese. Instead of beef, lamb and sausages we ate chicken and fish. Grilling of meats replaced deep-frying. There wasn’t much difference in advice given for cereals, fruit and vegetables. The same British diet pattern remained. Cereals for breakfast. Sandwiches for lunch. Meat or fish and three vegetables for dinner. Fruit for snacks. Occasional celebrations. Continue reading “My food history # 5 – Fighting fit 1970s – fibre – fruit – free of sugar”

My food history # 4 – critical moments – my father

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Oils and fats

There are some defining moments in my life that have become etched so vividly in my memory that I can feel the events exactly as if I was still there. Where I was. The time of day. The clothes I had on. The colour of the wallpaper in the hallway. The shakiness in my mother’s voice. Such was the night my father had his heart attack and was rushed to hospital by ambulance. The slow-motion event was replayed four years later after his stroke. That time my father did not come home. It was January 1974. My father was 49 years old. I was one month shy of my twentieth birthday. Continue reading “My food history # 4 – critical moments – my father”

My food history # 3. Late 1960s – times are a-changing.

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In 1966 it was my first year at high school. The biggest difference for me, in regards to food, was that snack foods could be purchased from the school canteen: confectionery, chocolates, chips, crisps, nuts, pies, and sausage rolls. In primary school only sandwiches and fruit were available, except once a week on Mondays. Needless to say, I revelled in this new-found freedom of being able to purchase lollies. Every. Single. Day. Continue reading “My food history # 3. Late 1960s – times are a-changing.”

My food history # 2. Mid 1960s – first nutrition lessons.

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Campbelltown Primary School NSW. Photo by Leonie Elizabeth 15 June 2015.

I learned a lot about food and nutrition from my mother. She had a lasting influence on me. There was basic advice all mothers give of “eat your veggies”. However, my Mum went further, explaining we needed different coloured vegetables especially green and yellow/orange vegetables. She told me in order to grow we needed meat as it had protein. Meat was much revered. My mother explained if meat was unavailable, eggs, milk or cheese could be used as an occasional substitute meal. I remember clearly her emphasis was ‘occasional’. I was given the impression that dairy foods and eggs were adequate in protein, but these were considered inferior to meat, which was best eaten at each meal. Continue reading “My food history # 2. Mid 1960s – first nutrition lessons.”