Fedup Newsletters




Newsletter of the Food Intolerance Network

February - March 2002


FAILSAFE supports people using the low-chemical elimination diet recommended by the Australian Royal Prince Alfred Hospital - free of additives, low in salicylates, amines and flavour enhancers - for health, behaviour and learning problems.

The FAILSAFE Newsletter is now available free by email. Just send your email address to This email address is being protected from spambots. You need JavaScript enabled to view it.




* Research Bugs can be good for you

* Consumers versus the Food Industry

* In brief: Playing with poison, the path not taken, icecream stories

* Readers' stories: A day in the life of 160b, restless babies, gluten intolerance, two chronic fatigue stories

* Trip report - failsafe travels

* Cooks Corner: Peter's Rice Milk, Howard's chicken pasta, Rebecca's cob loaf, "Blondies" (not Brownies as they have no chocolate!), Failsafe Baileys



Hi everyone


Happy New Year! I hope you had an enjoyable holiday. We drove halfway around Australia, a trip of 10,000 km, see failsafe trip report below.

Our big news is that my entire family is now eating gluten again - my son passed his gluten challenge just before Christmas. For both of us, our recovery from gluten intolerance induced by travellers' diarrhoea seemed to be associated with probiotics, see my story in failsafe # 24 and lead story below.

If you drink soymilk, see the product warnings below about So Good and Vitasoy.

Every day I receive emails from people whose health or child's behaviour has improved on the RPA diet. If you have ever said "why do they put this rubbish in our food?" now is the time to act. There are a thousand members on our email lists. This should translate into more than a thousand petitions to ban the worst additive of all, yellow #5, see story below. But only two hundred more petitions have been reached the FDA since our last newsletter. Let this be your New Year's resolution!


- cheers, Sue Dengate (This email address is being protected from spambots. You need JavaScript enabled to view it.)



Bugs can be good for you


Probiotics are the opposite of antibiotics. They are foods containing millions of living, friendly bacteria that can colonise in your intestines and fight harmful bacteria. Lactobacilli acidophilus, bifidus and caseii have been available in Australian yoghurts for years. A newly discovered strain called Lactobacillus GG has doctors impressed. It seems to be more effective than others at colonising the human gut. So far, studies have found Lactobacillus GG helpful for traveller's diarrhoea, some antibiotic associated diarrhoea and some types of gastroenteritis including Clostridium difficile and rotavirus. A controlled study, which monitored the health of babies born to allergic women who took Lactobacillus GG during pregnancy, suggested it may be helpful in preventing allergic conditions such as eczema. Another study showed children in childcare who drank milk fermented with lactobacillus GG developed less respiratory infections than a control group. And another found less dental caries in 3-4 year olds. Lactobacillus GG is only available to Australian consumers in Vaalia yoghurt. How much do you need? No one is sure about that yet. Our son ate half a cup a day for 26 days - it seems like a normal amount of yoghurt to eat - and it worked. Warning: vanilla flavoured Vaalia contains 160b colour, natural Vaalia yoghurt is failsafe. Further reading: Kalliomaki M and others. Probiotics in primary prevention of atopic disease: a randomised placebo-controlled trial. Lancet. 2001 Apr 7;357(9262):1057-9.


Consumers versus the Food Industry


Heather Parry lives in the USA. Three years ago her son, then aged 9 months, almost died from a severe asthma attack after drinking a tiny quantity of eggnog with Yellow #5 (tartrazine, 102 in Australia). His allergy has since been confirmed with other attacks from green M&Ms and mints. Heather then took the initiative to do something positive and researched what she could do to get this dye banned. The FDA has rules and regulations that must be followed, but any citizen can submit a petition. Luckily for us, Heather is a research librarian and was able to document study after study that show Yellow #5 triggers adverse reactions. She is a concerned mother and represents no organization so Barbara Lougheed decided to help Heather by telling as many people as she could about the petition. Barbara suffers from burning, itching rashes when she consumes this additive. The only way to get this additive banned (and any others) is to deluge the FDA. We know the FDA is in the pocket of the food industry because their official booklet denying the effects of food colours was written an industry organisation. These women need our help. In Consumers versus the Food Industry, which side are you on?

Send your email to this address: This email address is being protected from spambots. You need JavaScript enabled to view it.

Subject: Docket #01P-0345, Delist Yellow #5

Message: I vote to ban Yellow #5.

Give your name, address and phone number.

Optional: You can give a reason if you want. e.g. artificial colours are unnecessary, artificial colours affect me - my children - grandchildren - students in my class - the kid next door. Or tell a story of a reaction like the ones below. It doesn't have to be about tartrazine - any food additive will do.

There is a website at http://tartrazine.tripod.com/ with a link to the petition and an e-mail form already set up. Please be sure to sign your name and address when writing. You may also mail a letter to the FDA (with subject line: Docket #01P-0345, Delist Yellow #5) at:

ARMS (Adverse Reaction Monitoring System)


Food and Drug Administration


200 C St., N.W.

Washington, DC 20204


 In brief


"Playing with Poison"


Did you see the recent SBS special comparing Mexican children from villages with high and low pesticide use? I was saddened that the pesticide-exposed kids reminded me of my daughter - kids who performed worse when asked to catch a ball, stand on one foot as long as possible, jump in place, and drop raisins into a bottle cap. As well, they couldn't remember what they were told, couldn't organise themselves into cooperative games, wouldn't join in, argued with others. It is when we see very obvious reactions to big doses of chemicals or additives that we realise what is happening in a milder way on a larger scale. If you missed it, you can print out a review of this study and others in "Children in Harm's Way, toxic threats to child development, pages 82-83" (www.igc.org/psr).There is a summary at www.rachel.org newsletter #712, or the original study: Guillette, EA and others, An anthropological approach to the evaluation of preschool children exposed to pesticides in Mexico. Environmental Health Perspectives 106:347-353,1998.


The path not taken


The prescription of stimulant medications such as dextroamphetamine for children with ADHD in Australia increased by 21 times between 1990 and 1997. During our travels we met a man whose son is the same age as our daughter. Both children were diagnosed with ADHD at about the same time. We chose diet, his family reluctantly chose medication, thinking there was no other option. He described his son: "He was delightful when he took his tablets, but when he got to high school he refused to take them … the last three years have been hell". The long-term result of diet in our family was obvious - our new friend had already seen for himself that we are an unusually close and happy family.


Icecream stories


During our long drive across the hot Australian desert, we looked forward to icecream stops, but it was hard to find colour-free vanilla icecreams. Most contain 160b annatto yellow colour. You can see below what that can do. Shops selling only Streets brand had nothing we could buy. From Peters cabinets we found that when Dixie cups weren't available, Eskimo pies, Hearts, Milky Bars and Latte were an acceptable off-diet treat because the chocolate coating is so thin (except for the Latte) and they are better than eating 160b. Another family wasn't so lucky – see Readers’ Stories below.





These two soymilks are no longer failsafe.


VITASOY -Vitasoy soymilk now contains coldpressed oil which is too high in salicylates.


SO GOOD - thank you to Sanitarium for letting us know that So Good soymilk and Soyaccino are no longer failsafe because these products now contains antioxidant TBHQ (319). This antioxidant does not have to be listed in the ingredient label because it is in the sunflower oil which forms less than 10% of the final product. The "No Preservatives" claim is correct because TBHQ is classed as an antioxidant. But it is enough to affect people who drink it every day. We have already received complaints about "the diet not working" in children sticking to their diets but drinking So Good soymilk. This is a temporary change caused by a lack of suitable oil free from genetical modification. Phone Sanatarium on 1800 673 392 to find out when So Good will be failsafe again.

In the meantime, read labels. SoyLife is failsafe but claims it is high in phytoestrogens - this is not necessarily a good thing, see last newsletter. Avoid raw sugar, raw cane sugar, coldpressed oil of any kind except soy, any vegetable oil (eg linseed) except canola, safflower, sunflower or soy. You really need to phone the manufacturer to ask which antioxidants are in the oil. Bad answers are "I don't know" or TBHQ (391) or BHA (320). Good answers are "none" or "tocopherols (Vitamin E 306-309). Soypreme and Sungold are also listed as failsafe by RPA. Or you can make your own ricemilk, see Peter's easy recipe below. I have switched to Pure Harvest ricemilk plus a Caltrate tablet per day.



More failsafe sausages : "I have found a butcher in Cooroy, QLD (the Sunshine Coast) who is more than happy to make the sausages from the recipe in the failsafe cookbook. Ask Shane or Tim at Shane's Meat Shop for the preservative free sausages they make for Jane. They are so delicious that we don't eat any other sausage for the taste alone let alone the benefits for our diet!"


Diet not working as well as you'd hoped?


One tiny mistake can make a huge difference. For fine-tuning, see the list on the website Checklist of common mistakes. With new guidelines for extra sensitive salicylate responders, thanks to Robin from the email discussion group.

Readers tell us this list is very useful.


 Readers' stories


A day in the life of 160b


" We first started the diet as a family 2 years ago to support our baby when she was found to be allergic to peanuts and eggs. My eldest daughter (10) had been diagnosed with mild ADHD and her wild temper tantrums were controlled with sedative medications. On the diet suddenly she became a human being with so much personality. Gone were the temper tantrums, no more holes in walls, smashed toys and windows. For the first time in all her eight years she was able to sit calmly and talk to us. I cried with the realization of how much my little girl had been suffering since birth just because I was feeding her the wrong food.

During the holidays, she went to the local shop to buy a Peters dixiecup icecream. She found they were all sold out so she bought a Cadburys icecream cup containing the dreaded 160b. I was very upset when she got home and told me what she had eaten. I prepared the family for the coming storm. One hour later it hit with a vengeance. I had to stay in her room with her to protect her from hurting others as well as herself - punching her head, head butting the walls, trying to scratch her skin and flesh off and screaming all sorts of abuse. After an hour and a half of this with patches of having to restrain her, we put her into a soothing bath which usually means the worst of it is over. Not this time. She was worse when she came out and none of us could control her. She tried to run away with only a towel on. She got frustrated when she couldn't undo the gate as well as keep herself covered with the towel. I had locked the back door to stop her from getting inside to me and our three old as I could no longer physically control her. I thought this would give my husband time to come from the lounge room to help me with her. He arrived at my side just as she put her fist through our porch window. We were all showered with glass and my daughter had dozens of little cuts all over her arm. At this moment she lost the crazed look in her eyes and seemed to go into shock. I showered the glass off her, cleaned and dressed her wounds and spent the next hour with her curled up on my lap almost empty of emotion. This episode has affected both my husband and myself in a huge way. We no longer take ANY chances with anything creeping into our diet, especially 160b. If we hadn't known the trigger of her psychotic episode we would have without a doubt had many more days like this that I am sure would have become too much of a strain on our otherwise very happy family. We owe you much gratitude for the knowledge you have shared and continuing efforts to give us up to date information." – reader, by email

Remember that yellow colour annatto 160b is not used in Europe - instead they use the alternative 160a, which is harmless. We are told it is too difficult and expensive to use. European food manufacturers must be cleverer and more compassionate than their Australian counterparts. Not everyone reacts as badly as this child - next day irritability is more common. Headbanging, even in toddlers, seems to be a feature of this additive. This episode demonstrates yet again that here is a harmful additive with the potential to affect many others in more subtle ways. 160b can cause any of the usual reactions. We've even had a report of arthritis associated with this additive.


Restless babies


"Thank you so much for the "Restless Babies" article (available on website). I recommended it to a distraught mum in the USA via a breastfeeding support bulletin board. She was shocked to discover that the artificial yellow colour tartrazine (102) was hiding in many 'healthy' foods. Within just two days of changing her diet, her baby had a normal sleeping pattern. Not only that, but her two-year-old 'spirited kid' is much calmer, and has stopped throwing incessant tantrums. Other board members have benefited from the article, including one mum who recognised the frothy 'cappacino' poops mentioned. She had asked her pediatrician about it, but he had no idea what caused it. Changing her diet to exclude tartrazine cured both the frothy poops and the night waking."

Here are the foods that the USA mother was surprised to find tartrazine in: potato bread, yoghurt, canned soup, margarine and cough syrup. She was also eating, and feeding her two year old, cakes/cake mixes/donuts/muffins/snack cakes, ice-cream, cookies and crackers, drink mixes, lemonade, pudding mix, boxed meals, rice and pasta dishes, cheesecake, butterscotch candy, jelly and chips all containing this harmful additive.


Gluten intolerance


"Thank you from my family. It was because of Fed Up that we identified our gluten intolerance. My husband has lost the dark circles under his eyes, no longer suffers bloating, constipation and flatulence, and has a lot more energy. My 18-year-old son has no mouth ulcers for the first time in his life. And on a very serious note, we couldn't check out my husband's family history because they are all deceased. Bowel cancer through two generations that we know of. One of his cousins under 40 years old had polyps removed. I've read that untreated gluten intolerance increases the risk of bowel cancer by 40-100 times. This is a lot more serious than 'smelling sweeter'!"


Chronic fatigue - two stories


1) "I wrote to you in July 2001 about my husband's immediate improvement to his chronic fatigue syndrome after commencing the food lists recommended in your Fed Up book. It is now 7 months on and I just wanted to let you know that we are still following the diet, although not as rigidly. After having tried so many doctors, remedies, medicines, alternatives (at high cost emotionally - when nothing worked - and $$$ !! ) over the last 12 years for his CFS - I can't believe how a simple diet change has made a huge difference to his (our) quality of life. I wish I had known about this so much sooner and want to just say thank you so much for helping us get there … When people comment on how my husband has been looking so much better, we are the first to sing the praises of "Fed Up" because that's how and where it all began, as simple (and as hard, to start with, but worth it ) as that !!" - reader, WA


2) How diet helped me beat CFS - Emma's story "I was diagnosed with Chronic Fatigue Syndrome (CFS) in June 1998. At the time I was at university, plus working morning and night teaching aerobics, and training for competition aerobics every day. As well, I had an active social life. With glandular fever five years before, I was probably overdoing it.

I was finally diagnosed with CFS after seven months of severe weight loss and fatigue, and various other debilitating symptoms including headaches, blurred vision, memory loss, inability to sleep, and chronic bowel and stomach irritations. This diagnosis came from a wonderful doctor who I still see regularly today. He was the only doctor not to diagnose me with an eating disorder or a mental illness!

My weight plummeted from an athletic 58kg to a frightening 32kg in the space of about 9 months. It seemed the more food I ate the more weight I lost. Taking a gamble, my doctor sent me off to the food allergy clinic at RPA in Sydney, and we found what was to be the turning point in my battle with CFS. I was extremely sensitive to chemicals both natural and artificial in foods and perfumed products.

I was put on an extremely restricted diet of boiled white rice and white fish and within days many of my symptoms had begun to disappear. I no longer suffered from stomach pains and wind, and my mouth ulcers were reduced in number. For someone who loves cooking and food this was very difficult to come to terms with but since I was facing death if I kept going as I was, I was willing to give anything a go and stick to it rigidly. The side effects of not being disciplined were too great and the consequences too risky.

So I followed the chemical free diet and within one month I had started to regain weight. It took about four months before I could start introducing the most basic of items such as green beans or potato and it didn’t take much to tip me over the edge, but using the time I had (lots of it) I became very creative in the kitchen.

Within six months we could all see that this diet and way of life was the way in which I would fully recover. It has taken me until only a few months ago really to be able to go out to a restaurant, for example, and eat a meal but even so the choices are limited. To others I know my diet is still so restricting, but to me I am now in foodie heaven enjoying the odd mango along with limited dairy products and while I used to hate frozen peas I just can’t get enough of them now. Gluten for me is still definitely a no go zone, but everything else I can cope with most of the time in moderation. Hey, I even enjoyed frozen Christmas pudding this year and felt great the next day.

I cannot say how much this chemical free diet has helped me. I am now fully recovered from CFS after a very long four years and am back to a healthy weight. I am married and have started my own business called Floradiction - a wedding and event floral and candle design business.

I will always be restricted in what I eat but the positives far outweigh the negative effects that occur should I stray too far from the ‘rules’. Moderation is now the key. I know what works for me and that is important. My FAILSAFE recipe book is huge and I love adapting ‘normal’ recipes to suit my needs. I haven’t had any complaints from my husband Glen yet so things are looking good. Funnily enough when he has a meal that is out of the ordinary from what we eat at home he always feels worse for it.

I have experienced so much with my illness, but I am actually glad it happened to me. So many good things have come into my life because of CFS – my close relationships are even closer and I have a greater appreciation for the simple things in life and what it means to be able to get out of bed in the morning. I can now use my experiences to help others who have CFS and help to promote a very misunderstood and still poorly accepted illness. Raising the awareness of Australians of the serious effects that food chemicals, both natural and artificial, can have on the health of some individuals is also an issue close to my heart.

All the candles that I sell and decorate through my business are unscented. The reason for this? People like me can’t tolerate the perfumes and it is important that there are products available for others like myself." - Emma Pilcher


Emma is now a phone contact for us, see website contact list. 


MORE READERS' STORIES at http://fedup.com.au/success-stories/current-stories


Trip report - failsafe travels


Highlights of our long trip included bushwalking in the Snowy Mountains and a night in an underground motel in Coober Pedy in the South Australian desert. This was more like a trip to Mars, including crashed space ships from some the movies they've made there (Pitch Black, Red Planet). Food-wise we made some mistakes but nothing compared to some that I've heard. We tried to go for moderate options. Our "best failsafe meal in a cafe" award goes to Winton RSL in outback Queensland for grilled lamb cutlets with vegetables of our choice (potatoes, beans & cabbage cooked together and pumpkin) for $7 a head. I can remember when you could buy meals like that everywhere.

In Sydney we ate on a verandah as cinders from the bushfires landed on us like black snow. Conversation turned to additives (not my doing) and our companions wouldn't believe their tandoori chicken (we had plain) could possibly contain artificial colour until we read the label on the picturesque Indian jar.

Friends and family we visited were exceptionally supportive. Our Christmas day was moderately failsafe - turkey, veges, dominion pudding with remarkable caramel sauce, and everyone gave us whisky fudge as a gift (yes, it is failsafe). My mother-in-law farewelled us with a batch of failsafe butterscotch biscuits. Most supportive of all were old friends who are vegetarians. They understood perfectly because they have the same hassles when eating out. We had a wonderful informal help-yourself easy family dinner with plates of potato wedges, plain omelette wedges, rice, lettuce, celery and carrot sticks, coleslaw and plates of grated cheese (for them). We contributed dessert - a tub of failsafe icecream and a Sara Lee Chocolate Bavarian (additive free, tiny off-diet serves for amine responders). This always convinces people that our "diet" can't be too bad.

A friend introduced us to a new cut of lean lamb called lamb rump, delicious! And we all loved his failsafe garlic mince topping made with lamb mince on spaghetti. We spent a week in a quiet farm cottage, making our own bread (see recipe) and vegetable soups. On the road we ate steak sandwiches with beetroot, lettuce and no sauce and brought our own Brumby's bread to substitute at the table. We ate lots of fresh grilled fish on the East coast with small serves of chips or our own bread rolls. At Karuah, oyster capital of NSW, we ate the freshest oysters ever. Our worst mistake was ordering roast beef and getting corned beef in an outback pub (although we loved sitting on a huge verandah under a starry sky). Next day we were all fairly niggly until we realised what was happening.


 Your questions:

Check out the Questions and Answers section in the website with detailed answers to your questions:


Q. Is Sanitarium Organics Simply Soy milk safe or is it too high in salicylates as it contains raw cane sugar?? The ingredients are "Organic whole soy beans, organic raw cane sugar, food acid 332, mineral (calcium phosphate), filtered water added".


A. Not failsafe, sorry. Raw sugar is moderate in salicylates which is definitely not OK if you are drinking it constantly.


Q. On the weekend I gave my 10 yo son a Hungry Jack's strawberry thickshake and fries and within an hour he was extremely rude (threw money at me at the shopping centre because I would not buy him an iced donut). This behaviour happened a few weeks ago after the same food so obviously he won't be getting that again. I wondered if you knew of major problems with these foods?


A. I couldn't find a Hungry Jack's ingredient list on the internet but because he reacted so quickly, your son's reaction is most likely due to artificial colouring in the milkshake. It could be any of the red colours 122, 123, 124, 127 or 129 and possibly some tartrazine as well (102). You might like to reply to the petition above! Also possible is an antioxidant from the range 310-312 or 319-320 in the fries, but these usually cause irritability the next day.

 Around the groups:


Group news


Our phone contacts and support groups all operate in different ways. They range from people who have just got through their elimination and challenges to experts who have been doing it for years. Most people can recommend the name of a supportive dietitian or provide support themselves. They can usually tell you where to buy failsafe sausages and bread. See full list of groups on the website.


Support contacts


There are now over 40 support contacts in Australia, New Zealand and overseas - see website.

 Cooks' corner




- "After trying others from your list I have settled on AMCAL one-a-day as my preferred vitamin supplement. I now realise that a vitamin supplement is a great help when trying to stick to a prolonged elimination diet." - reader, Darwin

- "My daughter wouldn't take disguised, crushed Panadol tablets. I was about to give up and give her the liquid Panadol then I had a brainwave and put the crushed Panadol in some ice-cream and she took it. I'm probably not the first to think of it but at 1.30am I was pretty impressed with my resourcefulness." - reader, by email

- "I noticed on the website that ENOs should be avoided. I must say I have found it quite useful for my migraine headaches and feeling of being unwell after having eaten something I should not have." - reader, NZ (this is a frequent comment)


Peter's Rice Milk


4 tbsp white rice flour

1 tbsp failsafe oil (or 1/2 tbsp oil, 1 tsp sugar - tastes vary)

1 litre freshly boiling water

2 Caltrate 600 tablets, crushed (for the same calcium level as So Good)

Pour water into a jug. Add rice flour and other ingredients. Blend. Store in refrigerator. Can be made in half quantity.


Howard's chicken pasta


This dish was developed while we were travelling as something we could make with just a hotplate. It can be served hot, warm or cold, travels well and is perfect when you need to take food for socialising.

500g pasta spirals

100g green beans

3 shallots (spring onions), clove of garlic to taste

1 tbsp canola oil

3 tbsp Philadelphia cream cheese

3 tbsp low-fat yoghurt or soy yoghurt

2 cups cooked diced chicken

salt and citric acid to taste

Cook pasta according to directions. You can add frozen beans (rinsed in tap water) to the cooking pasta. While pasta is cooking, stirfry shallots and garlic gently in a little canola oil. Drain. While warm, stir through cream cheese, yoghurt, shallots and chicken. You can add chopped celery and carrot when permitted (moderate in salicylates) for colour.


Rebecca's cob loaf


3 cups plain flour

1 sachet dried yeast

1 pinch salt

enough water to form into a workable dough

In a large bowl, mix dry ingredients and add water slowly until you reach the desired consistency. Turn out on a floured board and knead well until dough is elastic. Put back in bowl, cover with a clean cloth and leave in a warm place until dough doubles in size (about 1 hour). Punch dough down, turn onto floured board, and knead again. Shape into a round cob loaf, brush top with milk, and bake in a hot (220‘C / 430’F) oven for 20 minutes or until done.


"Blondies" (not Brownies as they have no chocolate!)


2 cups of flour

2 tsp of baking powder

1/2 cup of butter

2 cups of packed brown sugar

2 eggs

1/2 tsp of vanilla (optional) 1/4 tsp sea salt

failsafe carob buttons (optional) final step.

Grease a 13x9x2 inch (35x22x5cm) baking pan. Combine flour, baking powder and sea salt. Melt butter, remove from heat. Stir in sugar. Add eggs and vanilla. Stir till combined. Stir mixed dry ingredients (and carob buttons, if desired) into sugar mixture. Spread in pan. Bake in a 180’C (350’F) oven 20 to 25 minutes. Cut into bars while warm. - Vicki Cana


Failsafe Baileys (for the over 18s) - contains dairy products


1 cup whisky

1 tin condensed milk

3 eggs

1/2 tb choc bits with 1/2 tsp of butter, melted

1/2 tsp vanilla (optional)

Blend whisky, condensed milk and eggs together. Melt choc bits and butter, add to whisky mixture and blend for 2 minutes. Add vanilla and stir. Dilute to taste with milk or soymilk. - Bunitj Miles



The FAILSAFE Discussion Groups : On-going support is the key to success with FAILSAFE eating. Access the wealth of experience and information in this free email group and share recipes and stories with people from around the world, particularly from Australia, New Zealand, South-East Asia and USA. You will receive a daily digest of all emails, or choose individual emails if you want, and can respond to individuals or the group by email or over the web. There is also an on-line chat facility.

We recommend that you have the diet booklets from the hospital or have read one of the following books: Fed Up, the Failsafe Cookbook, or Friendly Food before joining the group.

There are now two groups: If you are just starting out, we suggest that you join the FAILSAFE BASIC Discussion Group by sending an email with subscribe in the subject line to This email address is being protected from spambots. You need JavaScript enabled to view it. (Frontpage: http://groups.yahoo.com/group/failsafebasic). Due to overcrowding, the other group is now limited to existing members or those with extra needs such as severe food intolerance or gluten intolerance (This email address is being protected from spambots. You need JavaScript enabled to view it. Frontpage: http://groups.yahoo.com/group/failsafe).


The FAILSAFE Newsletter: You can have this Newsletter emailed to you for free about every two months, and also see it on this website. Subscribe: This email address is being protected from spambots. You need JavaScript enabled to view it. Frontpage: http://groups.yahoo.com/group/failsafe_newsletter


© Sue Dengate (text) PO Box 85 Parap NT 0804, Australia. This email address is being protected from spambots. You need JavaScript enabled to view it. Thanks to Deborah Halliwell, Erica Waite, Naomi Hamilton, Alison Tickle (dietitian at Sanitarium), Heather Parry, Barbara Lougheed and everyone who contributed stories and recipes. Further reading: The Simplified Elimination Diet from dietitians, Fed Up and the Failsafe Cookbook by Sue Dengate Random House, and Friendly Food, by Swain and others, Murdoch Books.