Feingold diet 1: Foods Containing Salicylates
All fresh meat, fish, shellfish, poultry, eggs, dairy products, cereals & bread are low in salicylates.
Feingold later improved the diet by eliminating food additives and colourings (the notorious yellow-orange dye tartrazine is related to salicylates). This gives better results.
FEINGOLD DIET 2: Common Dyes And Benzoates
- Yellow 2G.
- Sunset Yellow – cordials, custard.
- Ponceau 4R – red berry & cherry flavours, jellies.
- Brilliant Black – black currant flavours, sauces.
- Brown HT – chocolate flavourings, sauces.
- E210, 211, 212, 213
- Benzoates (preservatives) – fruit juices, drinks.
- E220, 221, 222, 223, 224, 225, 228
- Sulphites (preservatives and bleaches) – wines, sausages, fruit juices, flours, pickles.
- E310, 311, 312
- Gallates (antioxidants) – oils and fats.
Try the salicylate/colorings-free experiment on your child if you feel like it. However, I think Feingold’s approach is over-rated. Some children do improve. But many ordinary foods are capable of causing brain allergy and hence hyperactivity. It is restrictive to confine the evaluation to chemical targets only. A much sounder approach is to follow the full elimination/challenge program given earlier in this blog.