Failsafe 98 October 2020

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The Food Intolerance Network provides information and support for people worldwide using a low-chemical elimination diet free of additives, low in salicylates, amines and flavour enhancers (FAILSAFE) for health, behaviour and learning problems.

Focus:

Beware sulphites!

Podcast ‘Food and how it affects your child'

Act review by the Australia New Zealand food regulator FSANZ

Research: Food & mood: prebiotic and probiotic interventions in the treatment of anxiety and depression in adults; New fragrance sensitivity research

In brief: Fed Up with Children's Behaviour DVD now free to view; Glazing on your fruit and vegies?; Japan bans use of “artificial” and “synthetic” additive descriptors

Your questions: What to do for a mosquito bite?; Is the new sweetener allulose failsafe?

Success stories: [1578] – [1583]

Failsafe shopping list: Food Intolerance Resources from RPAH; SPECIAL OFFER on Friendly Food

Factsheets: over 100 science-based information sheets on symptoms and additives. See also video resources. See also story collections

Support community: Failsafers talking to each other. New and updated dietitians.

Cook's corner: Latest At the Failsafe Table - it is fantastic

Thanks and admin:

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FCtribute
   Here are some great kids paying tribute to the cover of the Failsafe Cookbook – thanks Jodie!

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Hello everyone

This is an extra newsletter as there seems to be so much happening. See also the previous newsletter for even more news....

As Covid-19 continues to dominate our world, Howard and I would like to again thank failsafe facebook group members for their continuing support and kindness to each other.

Now read on...and stay safe.

 - Sue Dengate
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Beware sulphites!

Sulphite preservatives (220-228) are the most dangerous additives in our food supply.

30 years ago, the US FDA banned sulphites in most fresh foods after a number of asthmatics died after eating fresh foods preserved with sulphites in restaurants.  

In Australia, sulphites are not permitted in fresh fruit (except on grapes), vegetables, in fresh meat such as beef mince (except in sausages although we have found many butchers use sulphites illegally in fresh mince) or on fish (except prawns).

So we were surprised at the following report from Lana, a known sulphite-sensitive asthmatic:

“As someone who is very sensitive to food additives 220-228 particularly metabisulphites (instant asthma), I will do anything to avoid a bad attack and I'm really nervous of "the big one". I buy, cook and eat only fresh and "raw" products. Avoiding these additives for nearly 30 years has been quite a commitment. I have become a supersleuth, finding sulphite additives in many foods. Sulphites are a nasty additive and should not be in the food chain."

This week I purchased some mince meat from Woolworths which claimed to have veggies added. When I got home I realised it was a "fresh" product with the dreaded additive, see photos. I am so angry with Woolworths for presenting a "healthy and fresh" product which is anything but that.“ -
see full story below [1582]

Symptoms due to sulphites reported by our readers include:

- asthma
- heart arrythmia (palpitations, tachycardia, atrial or ventricular fibrillation - Afib, Vfib)
- migraines
- seizures
- children’s behaviour and learning problems
- severe eczema
- stutter

READ MORE for evidence and what you can do...

Podcast ‘Food and how it affects your child'

I recently recorded a podcast episode on food intolerance, based on my book Fed Up, for Chatabout Children with speech pathologist and children’s author Sonia Bestulic.

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Before the interview, Sonia - perhaps because she is a writer herself - sent me a list of questions that were some of the trickiest I've ever come across during my 25 years as an author.

The resulting podcast is ‘exhilarating and easy to listen to’ (according to my husband Howard Dengate).

READ MORE and access podcast...

Act review by the Australia New Zealand food regulator FSANZ

For the first time in 30 years, a long overdue review of the Australian Act is underway. This Act determines how FSANZ regulates food.

This is a chance to get genuine recognition of consumer concerns rather than lip service. If you have the patience, please indicate your interest to This email address is being protected from spambots. You need JavaScript enabled to view it. and we will share drafts for your input into a submission from the Food Intolerance Network (FIN), which with 15,872 current members is probably the largest consumer organisation focused on food in Australia.

You can see the 61 page (!) scoping paper here https://consultations.health.gov.au/chronic-disease-and-food-policy-branch/fsanzactreview/ This review closes 16 November 2020.

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Food & mood: prebiotic and probiotic interventions in the treatment of anxiety and depression in adults

More research is urged into pre/probiotic therapy in depression and/or anxiety disorders and whether it can be replicated in larger test populations. "Efforts to produce mechanistic explanations for such effect should be a priority". Our view is that food additives may affect the microbiome, providing a plausible mechanism for many of the effects that consumers observe. After all, if you swallow a chemical designed to kill bacteria in food, one might expect it to kill bacteria in your gut too, with consequences. https://nutrition.bmj.com/content/early/2020/06/09/bmjnph-2019-000053

New fragrance sensitivity research

Professor of Civil Engineering Anne Steinemann at the University of Melbourne has just released a series of articles for those interested in fragrance sensitivity, which affects many food intolerant people (copies here)

•    The Fragranced Products Phenomenon: Air Quality and Health, Science and Policy
•    Pandemic Products and Volatile Chemical Emissions
•    Volatile Chemical Emissions from Essential Oils with Therapeutic Claims
•    Volatile Chemical Emissions from Car Air Fresheners
•    Evaluating Air Quality with and without Air Fresheners
•    Emissions from Dryer Vents during use of Fragranced and Fragrance-Free Laundry Products
•    Migraine Headaches and Fragranced Consumer Products: An International Population-Based Study
•    Fragranced Laundry Products and Emissions from Dryer Vents: Implications for Air Quality and Health
•    Exposures and Effects from Fragranced Consumer Products in Germany

There are also six recent open access articles:

•    Fragrance-Free Policies and Indoor Environments
•    International Prevalence of Fragrance Sensitivity
•    International Prevalence of Chemical Sensitivity, Co-prevalences with Asthma and Autism, and Effects from Fragranced Consumer Products
•    Fragranced Consumer Products and Effects on Asthmatics: An International Population-Based Study
•    Air Fresheners and Indoor Built Environments*
•    Green Buildings and Indoor Air Quality

And she has recently published a book with a collection of 17 of her journal articles: "Fragranced Consumer Products: Emissions, Exposures, Effects" Steinemann A. 2020.
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Sue Dengate's famous presentation “Fed Up with Children’s Behaviour” is now available to view for free

(1hr 12mins) Subtitles in 6 languages can only be seen in purchased version

DVD3

Glazing on your fruit and vegies?

On behalf of the Food Intolerance Network, a submission has been made to the Australia and New Zealand food regulator FSANZ on Application A1191 - Mono- and diglycerides of fatty acids (INS 471) as glazing agent for fruits and vegetables covering three concerns:

  • yet another substance being added to our foods, being effectively unavoidable because it will be widely used, and in most cases these glycerides will NOT appear on any ingredient labels
  • no evidence has been provided that shows that the extension of shelf life has not come at the expense of the nutritive value of the produce (and nutrition is not considered important enough to be explicitly considered in assessing ANY such applications by FSANZ)
  • the EU permits glycerides on specific fruit only, not generally and not on any vegetables. All of the permitted fruits are peeled before consumption, so we sought EU equivalence.

READ FULL SUBMISSION...

Japan bans use of “artificial” and “synthetic” additive descriptors

Consumers are about to be even further misled. The Japanese Consumer Affairs Agency (CAA) just banned the use of the terms “artificial” and “synthetic” when used to describe additives on labels: "Terms such as 'artificial' and 'synthetic' are not well understood by consumers, and consumers may avoid products containing such substances even where they are safe and approved for use in food...under the new law, an additive labelled as 'artificial sweetener' would be labelled simply as 'sweetener'."

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Q: What to do for a mosquito bite?

A:
1. Clean the surface of the bite with warm, soapy water.  2. Heat a metal spoon under very hot tap water for about minute.  3. Hold the back of the spoon tightly against the bite for about two minutes.

That's it. Though the bump may linger, relief should be instant. Why does it work? That dreaded itching is actually caused by a protein that prevents clotting, thus allowing skeeters to, well, suck your blood. The application of heat will denature this protein; just make sure the spoon is hot enough to do the trick without burning your skin. https://www.birchbox.com/guide/article/mosquito-bite-remedy-itch-hot-spoon?fbclid=IwAR0jct4IzdyAxlX-ezleTrjGhdobMHksaPJb1pm78hECLV2PfZ0xD2hUm0U  - thanks to Jo for posting

Q: Is the new sweetener allulose failsafe?

A: We welcome feedback but there is nothing in its structure that raises concerns from a failsafe perspective. According to the FDA, which recently approved allulose as GRAS (generally recognized as safe), it provides about 0.4 calories per gram versus 4 calories per gram in cane sugar. The FDA has agreed to allow it not to be included in the added sugar section on the new nutrition facts label – similar to zero-calorie sweeteners. However, it will still be included in total carbohydrates. It has around 70% of the sweetness of regular table sugar. To put that into perspective, stevia is around 200 times sweeter than table sugar, and sucralose around 600 times sweeter. So, one could guess that you might actually need to consume more allulose if looking for the same level of sweetness as sugar; in a recipe, 1 1/3 cup of allulose sweetens like 1 cup of cane sugar. More info https://health.usnews.com/health-news/blogs/eat-run/articles/is-allulose-safe       
                                                                                                                                                                       heading6successstories

You can scroll through the full text of all stories: for every story we report, there are probably another 10 that cover similar issues. And these are just the ones we get to hear about. Names have been changed to protect privacy.

Success story collections: organised by symptom or by additive keywords are proving the most popular downloads from the website. They'll be added to as time permits.

People tell us that stories are so useful and positive!

[1583] 220: Lana’s story: sulphites and instant asthma (October 2020)

In my late 20s I started to notice I would cough a lot after having a glass of wine. I remembered coughing a lot as a kid when I drank a certain brand of orange juice popper. Soon the wine brought on something new to me - asthma. I only recognised it because my youngest child had asthma attacks and I had learnt a lot about asthma and managing it.

Then it started to accelerate - balsamic vinegar brought on instant attacks as did vinegars in general. I figured out that sulphite preservatives (220-228) in foods always brought on a reaction.

I went to see an allergy specialist who explained I was not crazy, and that the allergy to metabisulphites was real.

She cautioned me: sometimes the reaction will be small but with time it will build like adding drops of water to a teacup. One day that cup will fill and your reaction will be big - so go carefully. Asthma is no joke and I take that caution very seriously.

I do my best to check for 220-228 sulphites in what I eat. I try to cook everything myself from raw and - bonus - I have a really good diet! Lemon juice does the work of vinegar in my cooking (fresh, not bottled- that bottle is laced with sulphites).

Now I am in my early 60s and it has become second nature to check - most of the time! My family all do the eyeroll while I explain to restaurant staff, cafes and cake shops about the allergy and ask exact ingredients - no bottled lemon juice, no vinegars at all, no wine, no fermented sauces, no grapes or anything from a grape - no, taking the grapes out the fruit salad doesn't work because the sulphite is likely on the grape skins, no dried fruits etc etc. I avoid antipasto, take my own salad dressing. My friends accommodate me when they entertain, and generally all goes well as long as I keep patrolling the ingredients. Sometimes I slip up like with Woolies mince.

Avoiding these additives for nearly 30 years has been quite a commitment and also a lot of detective work.

This week I purchased some mince meat from Woolworths which claimed to have veggies added. When I got home I realised it was a "fresh" product with the dreaded additive, see photos. I am so angry with Woolworths for once again presenting a "healthy and fresh" product which is anything but that.

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My daughter has developed the same allergy.

Sulphite preservative is a nasty product and should not be in the food chain. Its application is impossible to control evenly so sometimes amounts in a mouthful of food are very high.

It is all over organic food too as it is a 'natural' pesticide. And with wine it is all over wine production from the grapes on the vine which are sprayed and especially when the wine is pressed, it is liberally sprayed on the juice to stop it going off before fermentation. The vines being sprayed mean sulphite/sulfite-free wine is not a possibility.

See below for my specific areas of concern food-wise – Lana

  1. Wine is the number one baddie.  As are all grapes and grape products.  On researching wine production, I found out how much sulphur spraying goes on in the grape's growth phase and in the pressing stage and vatting stage of the wine. As a result, 'preservative free' wine is always useless, as sulphur has been added plenty of times long before that stage.
  2. I have found that, disturbingly, a lot of 'organic' produce, not just grapes, is allowed to be sprayed with sulphur as an allowable  insecticide.
  3. All sun dried  products (dried fruits).  I have found freeze dried fruits to be ok.
  4. Balsamic vinegar gives a really bad asthma attack, not sure why - I avoid it particularly. (Sue’s note: All vinegars contain sulphites, wine vinegars contain the highest doses and balsamic is made from a special variety of grape).
  5. Bread (except bakers delight/brumbies)
  6. Restaurant notes - areas to watch:
        Meat/fish marinades in restaurants.
        All salad dressings, hollandaise, mayonnaise (watch out for balsamic).
        Vinegar is added many sauces and sometimes desserts!
        Restaurant cutlery rinsed in vinegar/water mix - while eating at a restaurant and explaining (yet again) my problems with sulphur, to the kindly waitress, she alerted me to a little known fact: most restaurants soak their cutlery in a final rinse water of water and vinegar to give the cutlery a shine. It all adds to the load of sulphur we ingest.
        Vinegar used on baked vegetables to encourage caramelising etc

(Sue’s note: See also our Beware sulphites blog post)

[1582] 15-20 wakings a night in six months old baby (October 2020)

My partner has severe eczema and I have severe hayfever. Our breastfed six month old little girl has been progressively sleeping worse and worse, some nights she was unable to sleep longer than 20 minutes at a time. She was just so restless I could not figure out what the issue was. We tried a gentle sleep program, and her settling got easier but she was not sleeping any better. When I suspected a food related issue my maternal health nurse suggested a dairy intolerance but I had a gut feeling this wasn't right. I had distinct memories of particularly bad nights after consuming tomato based dishes, sticky date pudding and apple and raspberry juice.
 
After some investigation I came across your website and it all made sense. I cut down my salicylate intake and that night she slept ten hours without any wakings. Since then she has had really good nights, nothing like the 15-20 wakings we were getting previously. Within a week of coming across your website our lives have improved vastly. I am now intending to see a paediatric allergist/dietician from your list for help determining exactly what I should be avoiding and to help create a plan to reintroduce these later down the track. Thank you for all the amazing information - Kylie

[1581] You know you are failsafe when.....(September 2020)

... your friend posts a photo of the frog in her letterbox with a caption that her friend is back, and you assume her friend is a neighbour who has gifted her a choko! - Sam

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... you stumble across a failsafe outfit 👍😂  lettuce leaves mod sals – Sarah

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... you get excited about pear socks at the supermarket. In the words of Anna: “That’s my fruit!” – Sam again

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... you want to buy this low sals solar powered house in Bunnings for the failsafe fairies among us 😂 (note skins on though) – Sarah again

1581d

 
[1580] Food cravings and hunger as a food intolerance symptom - facebook thread (September 2020)

Tell me if I'm crazy, but I feel like every time I get a food reaction (for me it is zero energy for days on end, sleeping almost all day, brain fog, anxiety, depression and sore joints) I also get really hungry and crave loads of carbs. I’ll be feeling in pain, but starving at the same time 🤣. Open the fridge and find it’s only the things that I know will only make me feel worse that stand out and get my attention 🤦♀️.  Not sure what sort of sorcery is at play here, but it’s hellishly evil 😈. Have recently been able to re-intro gluten and so this has made me a little more crazy at the wider options. Is this just me? And what do you do to get rid of this craving?  I will balloon at thus rate. Just got over a 6 day reaction and had some meat last night now back feeling low... We initially began the diet for behaviour - but as soon as we did a whole bunch of other problems also resolved (blood noses, ongoing congestion/runny nose/cough, rash to name a few). Another weird one is that our boy seems to feel hotter. As in he doesn't want to wear a jumper when the rest of us are cold lol - Clare

I have had the same reaction reintroducing gluten after years being gluten free. Haven't linked the craving to a reaction before though - Jen

But I found the same thing when I couldn't eat gluten... would eat gf pasta, rice and potato like it was going out of fashion – Clare again

Yes 🙌🏽🙌🏽🙌🏽 It is the weirdest sensation ever to be both feeling terrible in your gut, yet be ravenously hungry (for all the wrong things too) 😭. My diet is quite unique as I’m been strict carnivore for nearly 4 years so when I reach for the wrong things, my main culprit will always be cheese 😭. In fact, I had a moment of weakness and stuffed my face full last night. Only problem,  there I was feeling better, just dead tired...but now I’m dealing with a reaction due to gorging 🤣. I’d say 95% of the time now, I’m able to refrain and just let the sensation pass, and remind myself that putting more food in just won’t help the problem. Fasting actually is the best thing you can do when you’re caught up in a reaction! - Fran

Sometimes I can’t tell whether I’m hungry or have an upset stomach or both – Deb

My 5yr old son often becomes very hungry when reacting to sals – Bec

Sue's comment: I've always found the foods you are most reluctant to give up are the ones most likely to affect you. As a temporary antidote for food intolerance reactions of any kind we generally take 1/2 tsp of soda bicarb in a half glass of water (half or less for children). It makes you feel better within a few minutes and the effects last for about an hour or two. But it should only be used occasionally (definitely NOT every day) because as well as hastening the excretion of food chemicals such as salicylates, this home remedy also hastens the excretion of essential nutrients. More in Fed Up page 222 and reference https://pubmed.ncbi.nlm.nih.gov/14428719/

[1579] Salicylates, not insulin resistance (September 2020)

When I first got sick a doctor looked at my frequent hypoglycemic episodes and diagnosed insulin resistance. I was put on a strict low carb diet. It helped because I cut back drastically on fruit and I lost heaps of weight. But I was miserable, hungry all the time. It wasn't until I discovered salicylates that I learnt I was reacting to the salads and not the bread – Jen

See salicylate-induced hypoglycemia in factsheet and many scientific references

[1578] 160b: Remember annatto causes allergies as well as intolerances (August 2020)

My daughter (aged 13) currently has hives from eating Old El Paso Crispy Chicken meal kit which contains annatto colour - she ate last night. It is the only uncommon food she had eaten this week and 30 mins after consumption her face was red, swollen, hot and itchy. We had to double dose her with an antihistamine, and after consult with the doctor we have confirmed it is caused an allergy and the only ingredient we can ascertain which she would normally not consume is Annatto 160b. The hives lasted for 3 days on her face and was very itchy. We will certainly not be consuming this product again – Lisa

(The allergic issue including anaphylaxis has long been known. See annatto factsheet with links to many more reports)

Don’t forget, you can search for stories/symptoms or scroll through all current stories 

                                                                                                                                                                                                                              heading7shoppinglist

Food Intolerance Resources from RPAH at https://www.slhd.nsw.gov.au/rpa/allergy/resources/foodintol/resources.html 

The following resources have been made available on the condition that they are for personal use only and may not be distributed:

  • Elimination Diet shopping guide
  • NSW & ACT butchers
  • Toiletries & Personal care products
  • Medications
  • Nutritional Supplements

NOTE the failsafe shopping lists on www.fedup.com.au is being regularly updated to reflect changes. If using the shopping lists, check for a current date at the bottom of the list.

The failsafe sausages list has been updated again. Please email directly with changes, preferably in the format in the list, This email address is being protected from spambots. You need JavaScript enabled to view it.. People continue to rave about the real flavour of these sausages!

The completely revised and updated Friendly Food from RPAH is now available at $38.00 including post and GST from the Food Intolerance Network store

Friendly Foodsmall

SPECIAL OFFER because it costs no more to post these:

  • Friendly Food (at cost) $38.00 incl postage & GST
  • add Fed Up for only $18.00 (32% discount)
  • add Failsafe Cookbook for only $27.00 (22% discount)
  • add Fed Up and Failsafe Cookbook for only $45.00 (25% discount)
  • add DVD Fed Up with Children's Behaviour for only $14.00 (45% discount)
  • add 'The Set' (Fed Up, Failsafe Cookbook & DVD) for only $60.00 (25% discount)

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New story collection: 220-226 sulphites/sulfites! - we were surprised how many heart rhythm and atrial fibrillation reports there are, as well as the expected asthma stories from dried fruit and wine.

Factsheets provide science-based access to information on added and natural chemicals, on symptoms and support. See full list of over 100 factsheets and remember that you can use the search function to search all factsheets (Information>Factsheets>Search all factsheets)

Don't forget that there is great collection of short videos to help answer your questions and understand food intolerance.

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Thanks for your continuing support of each other!

A video-graphic introduction to food intolerance from one of our Network members (2 mins): Food intolerances, what are they? Thanks to Steph Aromataris www.stepharomataris.com

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Diet not working as well as you'd hoped? One tiny mistake can make a huge difference. For fine-tuning, see the Checklist of common mistakes. Readers tell us this list is very useful. You can also ask for our Salicylate, Amine and Glutamate mistakes sheets This email address is being protected from spambots. You need JavaScript enabled to view it..

Online support: Sue Dengate facebook group (now nearly 16,000 members, open forum meaning the public can see your posts).

Closed failsafe group https://www.facebook.com/groups/352777968116759/ with over 5,000 members (the public cannot see your posts)
USA facebook group https://www.facebook.com/groups/284241571702972/ Note that this group has just changed its name to Failsafe USA Products.
NZ facebook group https://www.facebook.com/groups/1011400158967643/ (membership preference given to those living in New Zealand)
UK facebook group https://www.facebook.com/groups/380347182034474/ again accessible

twitter-bird-blue-on-whitetweet as @failsafers (note the plural). See all tweets https://twitter.com/failsafers

The Food Intolerance Network website has had over 12 million visits

Dietitians: Remember that we always recommend that people use one of our supportive and experienced dietitians for best results. Do it once and do it properly and then you will know which food intolerances you have and how to manage them. We say farewell to two long-supportive dietitians who have retired Linda Hodge (Sydney) and Amanda Van-Eyk (QLD).

For failsafe-friendly dietitians, see the regularly updated http://fedup.com.au/information/support/dietitians There is no longer any need to email This email address is being protected from spambots. You need JavaScript enabled to view it. for this list.

Many dietitians are now online and the cost (typically $80 per half hour) can be rebated from most health funds. Ask them when making contact. As one dietitian said, ”I use Coviu which is a video conferencing service developed by the CSIRO for Australian allied health workers. It is encrypted end to end so it has a very high privacy. I can show education videos, share documents, patients can fill out forms for me and I can see them in real time so it is going really well”.

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DVD "Fed Up with Children’s Behaviour” has subtitles in six languages. (In PAL format only, not available with subtitles in NTSC format. But NTSC format DVDs are at a reduced price of only $14.50 including postage through the shop on www.fedup.com.au). As a reward for reading this newsletter so thoroughly, the first person to email This email address is being protected from spambots. You need JavaScript enabled to view it. with their mailing address will receive a copy of our DVD free (only one person have ever claimed this!)

brochureflags flagFinland

Brochures
: are available in many languages
in a printer-friendly format (thanks to Failsafe members for translating!). Email This email address is being protected from spambots. You need JavaScript enabled to view it. if you can help with other languages. Brochure in Chinese. Latest brochure in Finnish.

Newsletters:
All Failsafe Newsletters can be searched and printed. There is a wealth of research, issue discussion, recipes, personal reports and recipes now available in one place. But some of the links are out of date and you must always check current products rather than relying on historical information.

Success story collections: These are the most popular downloads from the website,
organised by symptom and by additive. The latest collection is on violence and aggression (54 pages)
 

The Food Intolerance Network strongly supports the peer-reviewed publication of evidence regarding the effects of salicylates on health, behaviour and learning and acknowledges that more research needs to be published, particularly using dietary salicylates. However the very foundation of science is observation and these observations over many years show an astonishing and convincing range of real symptoms. We hope that they may assist in stimulating further research publication.

Reintroduction guidelines: for people who are extra sensitive, the new RPAH reintroduction guidelines recommend much smaller servings of salicylate and amine containing foods than previously, see reader comment below. Available on request from
This email address is being protected from spambots. You need JavaScript enabled to view it.

Thank you so much for the new RPAH reintroduction recommendations. I now understand why when I tried to ascertain my tolerance levels and did as my dietician recommended (try 1/2 a cup of salicylates) that my symptoms returned very quickly. ½ a cup is 100 times ¼ of a teaspoon, and given my scent problems I’m probably highly sensitive. Now I can try again. - failsafer, NZ

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You can always find more recipe ideas at https://www.fedup.com.au/recipes or Failsafe Cookbook

Every failsafer should get the regular newsletter from The Failsafe Table - it is fantastic October - November edition - "it's very easy to just do meat and 3 veg with beans when in a hurry or out of inspiration" - thanks so much to Rona

Failsafetable

There's a recipe index of ANY Failsafe recipes on ANY blog. So far there are more than 1,000 recipes with great photos and ideas all categorised to make it easy to search  http://pinterest.com/failsafetable/ 

Failsafe Thermomix group with recipes and a place to ask questions etc https://www.facebook.com/groups/139914166142279/

I bought a Thermomix a couple of months ago, and absolutely love it. These machines are totally awesome, so pure and clean, and I truly believe that if we’d had a Thermomix years ago when our son was at his worst, it would have saved us a lot of heartache, as well as time and money - Susan.

And the very useful weekly meal plan website https://mealsplans.wordpress.com/

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Privacy statement about emails and reports: Your email addresses and stories are never shared with anyone without your express permission. Names in stories are often changed to better protect the privacy of those providing them but the original emails are held in a secure location to provide evidence that these are real reports and that express permission to share them has been granted.

The FAILSAFE Newsletter is available free by email. Just email This email address is being protected from spambots. You need JavaScript enabled to view it.. Unsubscribe by sending a blank message to This email address is being protected from spambots. You need JavaScript enabled to view it. or use the unsubscribe button if your newsletter comes from MailChimp.

Sue Dengate’s books and DVD, failsafe magnifying card  sulphite test strips and ionizing air purifiers are available through the shop on www.fedup.com.au

Special offer for USA and Canada: Random House has taken over distribution of Sue's books in the USA and Canada, but our current warehouse in upstate New York continues to offer special prices until all gone: Go to http://www.bookch.com and search for "Sue Dengate"

18 copies Fed Up Revised and updated at $US12.50
8 copies Failsafe Cookbook Updated at $US22.00
9 copies Fed Up With Children' Behaviour (NTSC format) - DVD at $US14.50

Fed Up and the Failsafe Cookbook are now available as an ebook: www.amazon.com for Kindle, www.dymocks.com.au in ePub version suitable for Tablet PCs, PCs, Macs, Laptops, www.ebooks.com in ePub for digital and iPhone/iPad.

Sue Dengate’s personal story as an ebook only $3.99: Fed Up with Food Intolerance - a personal story 

"Of all your books, your ebook Fed Up with Food Intolerance is my favourite ­ I just couldn’t put it down" - from Fed Up Roadshow 2015

Look inside

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This is the story that helped thousands of parents and adults understand this baffling disorder.

Buy direct at https://store16061019.ecwid.com/
Download a sample for Kindle (.mobi) or for other ereaders (.epub).
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Disclaimer: the information given is not intended as medical advice. Always consult with your doctor for possible underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. Information is drawn from the scientific literature, web research, group members and personal enquiry; while all care is taken, information is not warranted as accurate and the Food Intolerance Network and Sue Dengate cannot be held liable for any errors or omissions.

© Sue Dengate 2020 (text) PO Box 718 WOOLGOOLGA NSW 2456, Australia but material can be reproduced with acknowledgement. Thanks to the many members who have written, phoned and contributed to this newsletter and particularly to Teresa and Tracy for their help with facebook and story collections. Further reading and viewing: Fed Up and The Failsafe Cookbook by Sue Dengate (Random House Australia), Fed Up with Children’s Behaviour (DVD) by Sue Dengate