Fedup Newsletters


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.


Aren’t you glad you’re failsafe? Research shows two groups of food additives – and fragranced products - are even worse than we thought

Diet-induced stuttering

When FODMAPs doesn’t work

What is MSG?

Now targeting: If you want things to change, contact the food manufacturer!

Research: Melbourne study finds significant non-compliance for “gluten free claims; ”Diet and depression: the MooDFOOD project

In brief: Concerned about allergies as well?; Why do they add colours to foods?; European Commission proposes to increase transparency of food safety studies; Survey of Plasticisers in Australian Foods by FSANZ; Ad Standards regards “healthy” claim as acceptable puffery; US health advocates sue FDA for failing to ban certain artificial flavours; French government commits to banning titanium dioxide 171

Your questions: I responded positive to a fructose malabsorption test and was advised to go on the FODMAP diet. I have been trialling it for about 4 months now and feel like my symptoms have only got worse; Sue mentions gluten intolerance and how a specific probiotic helped her, but she doesn’t mention the specific probiotic. Is there a link with more information on the specific probiotic, or do you have the name of the probiotic?; Is slippery elm ok for salicylate sensitivity?; Questions asked in a school project and answered by Sue Dengate:

Does the modern day diet have any effect on the way our bodies respond to the food we digest?
Is genetically modified food linked to causes of food intolerance?
What are the common causes of food intolerance?
Is it a genetic trait possibly obtained from a relative?
How reliable are the results obtained by the food intolerance test, such as the pinner test?
What are the long-term effects, in regards to digestive health, when eating the food(s) you are intolerant to?
How do supplements, such as digestive enzymes and probiotics, contribute to overcoming your sensitivity?

Success stories: [1481] – [1493]

Failsafe shopping list: ***WARNING***Smiths Potato Crisps; Gutsy Foods special offer on pear jam, pear sauce and pear chutney

Factsheets: over 100 science-based information sheets on symptoms and additives plus video resources

Support community: Failsafers talking to each other

Cook's corner: Bread (Howard's Health Bread) in the oven (V); Vegie mash (V); Baked beans (V); Saffron poached pear (V)

Thanks and admin:



Welcome to the midwinter newsletter.

We are always pleased to hear that our website is helping people. A new failsafer wrote:

“For the last 15 years I have battled the hives/ itch/swelling of airways and face with little help … A recent doctor’s visit introduced me to your web site. It is wonderful. I finally feel that I am not the only one” – from story [1482]

When manufacturers advertise their food as healthy, what does it really mean? See the story ‘Ad standards regards “healthy” claims as acceptable puffery’(!).

Also in this newsletter, I enjoyed the facebook discussion about food intolerance symptoms in women, covering symptoms such as joint pain, headaches, migraines, brain fog and irritability; “PMS now almost non-existent”, “Fatigue, insomnia, eczema and other rashes, menstrual cramps and pmt all reduced or disappeared”, “my monthly mood swings, depression headaches & period pain (I used to take 8 painkillers a day!) disappeared completely!” ; “All my menopause symptoms disappeared in two weeks after I went on an elimination diet”; “ringing in the ears and deafness” (due to salicylates), and “so much more active now it’s incredible. I actually feel like I’m going to be able to grow old happily ????” - see story [1493]

There’s a powerful new story about the effect of food on depression: 10 years of feeling suicidal turned out to be due to amines, see story [1492]

And of course the usual glowing reports about children’s behaviour:  “We noticed a difference in my son by the afternoon of day 2, day 3 he was a different child and day 4 amazing, incredible, omg!!” – from story [1490]

You’ll also find questions, research, Jenny’s success “If you want things to change, contact the food manufacturer!”; a possible warning about Smith’s crisps, and the Saffron poached pear recipe that is a winner for dinner parties.


As always, thanks to everyone for support and sharing so freely given in the Food Intolerance Network, which currently has 14,500 members, including some very welcome RPAH-trained dietitians.

 - Sue Dengate

Aren’t you glad you’re failsafe? Research shows two groups of food additives – and fragranced products - are even worse than we thought


Most failsafers start avoiding food additives – and fragranced products - because of their effects on children’s behaviour.  They often discover that adult health is affected too.  Some people may think we are being fussy but now we get the last word.  New studies have led to eye-catching media headlines such as:

Gender-bending chemicals in CEREAL could make you fat (Synthetic antioxidants BHA 320, BHT 321, propyl gallate 310 NEW FINDING These additives are now regarded as endocrine disruptors that can make you fat by interfering with satiety signals, possibly causing you to overeat - as well as other health effects)

Yes, bacon really is killing us (Nitrates and nitrites (249-252) NEW FINDING There is longstanding evidence that these additives can contribute to colon cancer, but now a new study suggests a link to breast cancer as well)

Is hairspray really wrecking the planet? (Fragranced products NEW FINDING In Western cities, emissions from perfumes and other scented consumer products are now causing MORE air pollution than from cars, other vehicles and oil refineries)


See where to look for these chemicals and scientific references

Diet-induced stuttering


I've started to notice when my nearly 5 year old is having a food reaction her stutter is terrible then in between times it's almost gone – Renee, facebook thread

I have an 11 year old daughter and the stuttering definitely escalates when we are not careful with her diet – Michelle, facebook thread

My son had a severe stutter for 2 years or more, it would get better for a while, then re-appear. When we started the first steps recommended on the fed-up website, his stutter disappeared within a few days and  hasn't returned. It's been 7 months now. He's 5 – Marion, facebook thread

There are four reasons why I think stuttering is strongly diet-related but it is often overlooked. Stuttering can lead to social anxiety and poor self esteem. Children and adults with stuttering deserve every chance to explore possible causes.  Anyone who is interested in pursuing diet should be helped. A 3 week trial of diet is usually enough to find out what is going on and which foods and additives may be the cause.

Many more reader reports and scientific references

When FODMAPs doesn’t work

“I’m contemplating doing the RPAH elimination diet after little success with low FODMAPs” wrote a woman in her mid 50s with a 13 year history of IBS.

A dietitian who specializes in IBS tells us that she usually finds that food chemicals are the main issue in IBS, and the RPAH Elimination diet is the one she uses most.

If your only symptoms are IBS (e.g. bloating, reflux, stomach cramps, wind and diarrhoea) your dietitian may recommend a trial of the FODMAPs diet but if there are any other food intolerance symptoms – in you or your family - then it may be best to do the 3 week strict RPAH Elimination diet, perhaps with gluten and dairy free options - and no mistakes.

More details and support with dietitians

See new story collections about IBS and FODMAPs

What is MSG?


The most-searched google term in Australia in 2017 was “What is MSG?”.

No wonder, since so much food labelling boasts “No added MSG” while in fact hiding the active free glutamate flavour enhancer from consumers in over 129 sneaky ways.

But in India the huge food company Nestle was hauled into court and had to remove this claim because of

"misleading labelling information on the package reading 'No added MSG'”

Under Indian regulations, foods with any ingredient that naturally contains MSG cannot add a label “No added MSG” on their packaging, as this could give a misleading impression that the product contains no MSG. This is where Nestle went wrong in India and it has agreed to remove the ‘No added MSG’ claim on their packaging.

While free glutamates are naturally present in many foods, consumers are being actively misled about the ADDED levels in products strongly labelled as “no added MSG”.

The aisles to watch out for are the savoury biscuits, the chips and snacks, the noodle soups, and the tasty items in the health food section.

If it is tasty, check it out

Rule 1: if the packaging says anywhere ‘no added MSG’ then it is very likely that there IS added MSG in another form.

Rule 2: if the ingredients label includes any of the following, there is CERTAINLY added MSG in one form or another:  627, 631, 635, ribonucleotides, nucleotides, disodium guanylate, disodium inosinate, disodium 5'-ribonucleotides.

Rule 3: if the label includes an ingredient name made from some of the following words (yeast extract, hydrolysed vegetable/ soy/wheat/maize/corn/rice/plant  protein) so like  this: “vegetable protein extract (corn)”, SUSPECT added MSG and see our post  129 ways to hide MSG

See more detail and references


If you want things to change, contact the food manufacturer!

My adult daughter is affected by annatto 160b.  It makes her hyperactive and teary.  Blackmores had it in their B complex, and I rang their naturopath and pointed out that annatto affects hyperactive people and requested that they replace it. They did. It is worth contacting manufacturers if there is a product you want to use - Jenny.
Thanks to Kylie who spotted 160b annatto in Woolworths bakery "Granola Cookie 5pk" and complained to them and got a refund. But their answer eventually, when she persisted, was that the Natural Food Colours Association had assured them it was safe. Well, they would think that, wouldn’t they (since they are selling it)!

Together we can change the world.

Good news: free glutamates are not produced by the glutaminase enzyme subject of our Petition:   After several conversations with FSANZ, I have discovered that free glutamates are not produced by the enzyme glutaminase that was subject of our Network petition http://bit.ly/2kkSth0 I apologise that I did not have these conversations with them earlier, nor they with me – but it is pretty complicated.


I would like to say a sincere thank you to everyone who supported us in making this an issue which produced the useful conversations. But there is still a problem:  anything classified as a 'processing aid' is not listed on the ingredients label! More detail


Melbourne study finds significant non-compliance for “gluten free claims”

The Medical Journal of Australia in May 2018 published a survey that found that 9% of randomly chosen restaurants in the City of Melbourne serving food as “gluten free” contained gluten. In Australia, gluten free claims can only be made on behalf of products that contain no detectable gluten, oats, oat products, cereals containing gluten that have been malted, or products of such cereals. Gluten in “gluten-free” food from food outlets in Melbourne: a cross-sectional study. Emma P Halmos, Catherine A Di Bella, Russell Webster, Minfeng Deng and Jason A Tye-Din. Med J Aust 2018; 209 (1): 42-43. || doi: 10.5694/mja17.00883

Ditto in Canada where 53% of coeliacs on a gf diet were found to be inadvertently eating gluten! Koerner TB, Ckleroux C, Poirier C, Cantin I, et al. Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease. Food Addit Contam. 2013 Part A; 30(12): 2017-2021. https://www.ncbi.nlm.nih.gov/pubmed/24124879

Diet and depression: the MooDFOOD project

MooDFOOD has worked to gain a better understanding of psychological, lifestyle and environmental pathways underlying the relationship between diet and depression. Funded by the European Commission, the five year project has involved extensive research by a multidisciplinary consortium across nine European countries. The research agenda has included a large randomised controlled intervention trial, meta-analysis of evidence, observational behavioural studies and examination of sustainability issues surrounding potential dietary interventions. The integrated results of the study are soon due for publication. Take survey at https://www.surveymonkey.com/r/YQNCCTQ See main website www.moodfood-vu.eu 

The 14,000 member Food Intolerance Network supports the science-based Royal Prince Alfred Hospital Elimination diet and challenges as a means of diagnosing which added and/or natural chemicals in diet might be contributing or in some cases causing depression. Everyone is different so it is not possible to generalise except to the extent that gluten and biogenic amines (naturally found in a range of foods) are often implicated, based on use of the above diet and challenges.


Concerned about allergies as well?

Food regulator FSANZ is trying to simplify the allergen warning wording on labels if anyone wants to contribute. At present a limited range of allergens must be declared whether present as ingredient, additive or even as a processing aid. Will this proposal seek to reduce the range of allergens? Or remove the requirement for processing aids to be covered?  http://www.foodstandards.gov.au/media/Pages/Proposal-aims-to-make-allergen-labelling-clearer-for-businesses-and-consumers-.aspx  

Why do they add colours to foods?

According to the latest Codex Alimentarius papers, each of which says earnestly that these “will not mislead consumers”!

"Azorubine or Carmoisine 122 is a red shaded colour which can be used to make food more attractive, appealing, appetizing, and informative. It can be added to correct natural variations in colour and offset colour loss due to exposure to light, air, temperature and storage conditions. It also provide colour to colourless and "fun" foods and allow consumers to identify products on sight, like candy flavours".

"Erythrosine 127 is a reddish-pink synthetic food dye used globally in various foods and food ingredients, ingested drugs and as a biological stain. The technological function of food colourings is to add or restore colour to food products. The intent of the proposed extension for the use of erythrosine is to improve the visual appearance of the products. Foods containing erythrosine possess superior colouring characteristics to alternative red colours including; colour strength, longevity and quality of the finished product".

European Commission proposes to increase transparency of food safety studies

In April 2017 the European Commission announced a proposal to improve the transparency of scientific studies used in relation to food safety. The proposal would give the public immediate access to all safety information submitted by industry, would establish a common European register of commissioned studies to avoid companies omitting unfavourable studies, and give EFSA (European Food Safety Authority) power to request additional studies. That would be progress!

Survey of Plasticisers in Australian Foods by FSANZ

Food regulator FSANZ reported in March 2018 on levels of seven plasticisers which may be used in food packaging materials. Regular fat cheese, pizza and pizza bases, olive oil and breakfast cereal were major food contributors to estimated dietary exposures for most plasticisers across the age groups assessed. Estimated dietary exposure for Australian consumers was below internationally recognised safe levels. No public health and safety concerns were identified for the Australian population. More at http://www.foodstandards.gov.au/publications/Pages/Survey-of-Plasticisers-in-Australian-Foods.aspx

This report followed a Australian Total Diet Study in 2016 that recommended more surveys on Di(2-ethylhexyl) phthalate (DEHP) which required only 500-700g of savoury bread or hamburger to reach the Total Daily Intake (TDI), and on Diisononyl phthalate (DINP) which actually exceeded TDI in some samples and requires only 600g of peanut butter, pizza or hamburger to be eaten to reach TDI.

Bottom line: avoid fatty processed foods in plastic if you are concerned since these are the most likely source of such gender-benders.

Ad Standards regards “healthy” claim as acceptable puffery

The Australian Ad Standards Community Panel (ASCP) in May 2018 dismissed a complaint against burger chain Grill’d for claiming that their burgers were healthy. The advertisement appeared on a website and included the claim “We’re all about healthy burgers”. The complainant alleged that this claim was misleading as not all Grill’d burgers could be regarded as healthy. The ASCP found that “advertisers are entitled to use a degree of ‘puffery’ in advertisements and using the term ‘healthy’ which has no easily defined nutritional criteria would fall into the category of puffery.” The ASCP further found that the advertisement included the claim “Taste is our top priority”, which would indicate to consumers that health and nutritional value is not the top priority for the business. You have been warned!

US health advocates sue FDA for failing to ban certain artificial flavours

A group of seven US-based health advocate bodies initiated legal action in May 2018 against the US Food and Drug Administration (FDA) for failing to ban a number of artificial flavours which they claim are a carcinogenic risk to public health. The artificial flavours in question are benzophenone, ethyl acrylate, methyl eugenol, myrcene, pulegone, pyridine and styrene.

French government commits to banning titanium dioxide 171

The French government announced in May 2018 its intention to ban the use of titanium dioxide in food products sold in France. Titanium dioxide is a food additive that is most commonly used in confectionery products. Although it is permitted for use in Australia and throughout the rest of Europe, its safety has been the subject of debate, particularly when used as a nanoparticle. Many French food producers have already phased out the use of titanium dioxide.

Thanks to Food Legal for keeping the Network informed about several of these In Brief issues.


Q: I responded positive to a fructose malabsorption test and was advised to go on the FODMAP diet. I have been trialling it for about 4 months now and feel like my symptoms have only got worse.

A: The fructose test if done as a breath test is easy to use but has a very high rate of false positives. It is often offered by alternative healthcare people to 'science' up their diagnosis. If you are not getting positive results from the trouble of excluding fructans, or if you have been told to use it for symptoms other than digestive tract, then reconsider whether to continue with it and consider seeing a dietitian to supervise the RPAH elimination diet and challenges to find out what is wrong for sure. See factsheet on fructose malabsorption and blog When FODMAPs doesn't work

Q: Sue mentions gluten intolerance and how a specific probiotic helped her, but she doesn’t mention the specific probiotic. Is there a link with more information on the specific probiotic, or do you have the name of the probiotic?

A: It was actually yoghurt made from yak milk in the Himalayas. It turns out that the Lactobacilli there are ALL totally different species from those that we get in our Western-style yoghurts. If you want details This email address is being protected from spambots. You need JavaScript enabled to view it. can send the scientific paper about it.

But now when Sue becomes gluten-intolerant (after a bout of food poisoning while travelling for instance) then she uses Saccharomyces boulardii, sold as Travel Bug by many chemists and available online. Sue has blogged about it https://www.fedup.com.au/news/blog/can-antibiotics-cause-gluten-intolerance and https://www.fedup.com.au/news/blog/saccharomyces-boulardii-and-diatomaceous-earth-are-these-failsafe-supplements-that-can-help-with-irritable-bowel-symptoms

Q: Is slippery elm ok for salicylate sensitivity? I want to use it on my three year old for gut healing... thanks!

A: A quick search of the facebook page (use the 'Search this group' panel) returned hundreds of times that this question has been asked. There are negative reports from people who know that they react to salicylates. Here is Tracy Gaze's answer "Slippery elm is untested, so not FS by default".

It’s assumed to be high sals. There has been some question of this in the past, and claims of benefits in assisting in reactions because of the way it’s meant to work with membrane coatings, but there have certainly been reports of reactions. You might wish to see how you go after challenges and liberation, but it’s not FS and not for during elimination.

Questions asked in a school project and answered by Sue Dengate:

Q1: Does the modern day diet have any effect on the way our bodies respond to the food we digest?

The official view from our food regulators FSANZ (Food Standards Australia New Zealand) is that the effects of food additives are transient - that is, some people are sensitive to some additives (and natural chemicals) but they can choose to avoid them, and when they stop eating them, the side effects will resolve. There are some recent animal studies showing now that, for example, some artificial sweeteners can alter the microbiome and perhaps lead to obesity, but these have yet to be proven in humans. Studies about the persistence of probiotics in the microbiome show that the microbiome rapidly goes back to what it was once probiotics are stopped, suggesting that the microbiome is very stable. However, high fat diets and high protein diets have clear and separate effects on the microbiome.

Q2: Is genetically modified food linked to causes of food intolerance?

Not that I know of. But we are not confident about the extent of regulation and testing, since our food regulators say the foods are well tested before approval. We already know that their tests of food additives before approval have been anything but reliable and comprehensive.

Q3: What are the common causes of food intolerance?

Inheritance - being born into a food intolerant family

Illness - especially gastrointestinal

Exposure to man-made chemicals - such as pesticides and medications such as antibiotics.  Many failsafers think their salicylate sensitivity started with medication as in the following:

“I believe my salicylate intolerance began after using acne medication called Accutane”
“salicylate sensitivity: I was symptom free until I started to take synthroid”
“I developed salicylate sensitivity which I 100% believe was triggered by the medication I was put on” (antibiotics and steroids, from story [1461])
Feldene (active ingredient Piroxicam) and Naprogesic (active ingredient Naproxen) nonsteroidal anti-inflammatory drugs (NSAIDs) used as painkillers, from story [1399])
“Medication-induced salicylate intolerance” (Orthoxicol, story [1381])

Stress - can make food intolerance worse

Hormones - for example women of child-bearing age are more sensitive

Age -  young children and the elderly are more sensitive
       - young children because reactions are related to the size of dose per kilogram of bodyweight, so babies and small children are most vulnerable and likely to develop better tolerance as they grow bigger
       - the elderly because ageing affects the blood-brain barrier, the gateway that normally protects the brain from potential toxins including food additives

Q4: Is it a genetic trait possibly obtained from a relative?

Yes, absolutely. Food intolerance runs in families, as above.

Q5: How reliable are the results obtained by the food intolerance test, such as the pinner test?

According to RPAH, there are no proven laboratory tests for food intolerance (as opposed to IgE mediated food allergy; and tests for coeliac disease). The only scientifically proven way to diagnose food intolerance is using an elimination diet, and in our experience, the RPAH elimination diet is the most effective.

Reference: Unorthodox testing for allergy/intolerance https://www.allergy.org.au/patients/allergy-testing/unorthodox-testing-and-treatment

Q6: What are the long-term effects, in regards to digestive health, when eating the food(s) you are intolerant to?

 Food intolerance reactions are considered by RPAH researchers to be transient, that is, reactions will stop when the culprits are avoided and there will be no permanent damage (except for coeliacs with gluten).

Q7: How do supplements, such as digestive enzymes and probiotics, contribute to overcoming your sensitivity?

Digestive enzymes and probiotics are not part of the RPAH elimination diet.  When the 3 steps of the diet have been followed - including gradual reintroduction - some dietitians may recommend certain supplements. I myself have overcome gluten intolerance that was induced by travellers diarrhoea several times by taking a course of dietitian-recommended probiotics called Saccharomyces boulardii and I now always use it in a product called Travel Bug for prevention of travellers diarrhoea when travelling. As with any food, supplements can be tested as a challenge once a stable baseline has been achieved by following the elimination phase of the RPAH diet. More at https://www.fedup.com.au/news/blog/can-antibiotics-cause-gluten-intolerance  and https://www.fedup.com.au/news/blog/saccharomyces-boulardii-and-diatomaceous-earth-are-these-failsafe-supplements-that-can-help-with-irritable-bowel-symptoms

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.

All stories are now given in full in newsletters because people tell us that they are so useful and positive!

[1493] Middle age lady finds out more about diet (July 2018)

Hi all, my daughter was put on the elimination diet for salicylates and amines and I thought I’d be supportive and do it with her. Well it seems that I am more intolerant than her. Who knew that was the cause of my body pain. Thought I just got a sore tongue when I ate the wrong thing. Anyway, I’m just wondering what other common symptoms there are for a middle age lady? - Julie

I have found things like joint pain, headaches and mood swings have been big changes for me. Also things like PMS are now almost non-existent. I too did the whole thing for the kids and just felt like it would be easier to do it as a whole household rather than them and us. So glad I have found out what I have. Really life changing - June

It is definitely life changing. I’ve actually just done a really hard hike this morning that I would never been able to do before this ???? – Julie again

For me it has been joint pain, respiratory issues, insomnia, restless legs, hives, psoriasis - Cate

Fatigue, anxiety and racing thoughts - Di

I definitely have less fatigue. Thanks ???? – Julie again

Yes for fatigue too. Extreme irritability and likely to lose it and scream at hubby or kids, especially when connected to pms. Migraines - Margie

Nearly everything that was ever wrong with me! Main things being headaches & muscle tension, fatigue, brain fog, irritability. Things that I just thought were normal part of being a human were actually related to food I was eating. Was quite a breakthrough to discover the headaches I'd been getting, sometimes weekly, for over 15 years were caused by amines. When our council chlorinated our water supply two months ago the exact same headache and muscle tension came back. As at that stage I couldn't taste or smell it I was a bit mystified to what it was. Then I remembered that the week prior was the week they were going to start adding the chlorine, and it all made sense! - Rose

Fatigue, insomnia, eczema and other rashes, joint pain, menstrual cramps and pmt all reduced or disappeared here - Stephanie

Gluten can make you have joint stiffness and pain too. Salicylates can cause ringing in your ears and deafness, rashes and itching. Amines can make you irritable and agro - Glenda

I found, much to my amazement last summer that a low salicylate and low histamine diet made my hay fever completely disappear. This was quite groundbreaking for me, as this has been the bane of my life as long as I can remember – I grew up on a farm. The thing to remember is that symptoms can vary from person to person, i.e. the symptoms I get from salicylates might be quite different to yours. That's why it's important to do the challenges, to find out how you react to each different chemical - Rose again

All my menopause symptoms disappeared in two weeks after I went on an elimination diet - Marie

I'm another parent who discovered it by accident when doing elimination as a family: arthritis, insomnia, irritability, headache or neck stiffness, eczema on shins, brain fog - Emma

Your biggest clue as to what is caused by the food intolerance will be when you do the challenges. You’ll probably notice the return of things you hadn’t realised had stopped - Tracy

I’m able to be so much more active now it’s incredible. I actually feel like I’m going to be able to grow old happily. ???? – Julie again

I hear ya! Same with me... my son is better off than me, in terms of how many things he's sensitive to. We're not long on this journey, it's getting easier...my symptoms are crazy joint pain, sore tongue , IBS symptoms, headaches. So exciting to understand why after a lifetime of these things but a pain in the bum too! – Sue

I used to go to bed after eating marmite on toast and a cup of tea cleaned my teeth with Colgate toothpaste and would be terribly itchy and moody and wake up with stomach cramps and sweating in the early hours wondering if I had a stomach bug. It took me a while to realise! - Serena

Just changed my toothpaste and my nose isn’t running nearly as much ???? didn’t realise it would make such a difference – Julie again (see Toothpaste factsheet).

I get tremors quite a bit, as well as other symptoms – Denise

This is fascinating! I did salicylate elimination diet with my son and my monthly mood swings, depression headaches & period pain (I used to take 8 painkillers a day!) disappeared completely! -Claire

See also [1421] Adult failsafers report success – facebook thread (December 2016)

For more about PMS and period pain improving on failsafe, see factsheet women's health and diet

[1492] Amines: depression and suicidal (June 2018)

Adult content following:

I just wanted to thank those who created this diet and have got it to the point where people in other countries can hear about it & implement and follow it. 1.5 years ago I started the elimination diet and the first few months were hellish withdrawing and finding out the other foods I was reacting to. I couldn't face challenges and was extremely sensitive. Now I'm finally at a point where I'm less reactive (still very reactive but I will be able to cope) I've tried a handful of items recently and have come up with a very strong conclusion, that it is because of amines that I struggled with my mental health and was suicidal for years. In the last month I have tried two amines that I haven't had in a long time, one a glass of wine and was depressed the next day for a few days and then last night I had maybe 50-100g of dark chocolate and woke up with a pounding headache, all my pressure points screaming, so much muscle pain and again suicidal thoughts. The amines are a very visible link which puts like a helmet over my head and makes me incredibly miserable -my head gets pressurised and depression sets in like it never left, but then I can ride the reaction out and get control over my thoughts once I take the amines away. It is truly amazing.

If anyone knows anyone struggling with their mental health I would recommend failsafe to them (as long as they are in a safe place to do so, because the withdrawals are rough) because I used to not want to live, and I had felt that way for over ten years but now I have so much to live for even when I have had a couple of amine hiccups.

Feel free to share on website. I've never been someone to hide away with talk about mental health cos there are so many people that struggle and are far too scared to talk that I just want them to know it's ok, they're ok and things can get better even if it means you have to spend over a year on the elimination stage of the diet – Lauren

See factsheet on depresssion

See factsheet on suicide prevention by diet

[1491] Coping with being failsafe (June 2018)

How have I coped? I came on to this group every few months or so and threw a tantrum, got it out my system, got lots of cyber hugs from other mums who understood and then tucked myself in and soldiered on, determined to do my best.

It’s worth remembering - we do the best we can with the physical, emotional, financial and knowledge resources that we have at the time. I didn’t identify my daughter’s issues until she was 7! I’d had patient friends gently suggesting failsafe to me for at least 2 years.

The other thing to remember is that with anything like this you gain something and you lose something. You have to weigh up what you gain and what you lose. So, for my daughter who is now nearly 13, she just went on school camp and we did not restrict her diet at all. She ate what everyone else ate.

What we had to gain: social stuff - friendships, inclusiveness, being seen as somewhat normal (not the weird kid who can’t eat stuff).

What we had to lose... she’s been vague, off with the fairies, loud, hyperactive and annoying since she got back Wednesday. But she now has the weekend and she has 2 days off next tue/wed. She had nothing important coming up at school or anything like that.

What she gained outweighed what she lost in our opinion. But her reactions are mild enough that we have that option. I don’t know what your daughter’s reactions are or how severe. Reactions can be dose dependant too so we allow some sals and put up with some vagueness but we don’t go all out all the time. My youngest can’t have dairy and gluten and her reaction is diarrhoea. That one we are far more strict on because she actually suffers. – Rachael

[1490] Starting failsafe, benefits and photos (June 2018)

Day 5 today and we’ve been super strict. We noticed a difference in my son by the afternoon of day 2, day 3 he was a different child and day 4 amazing, incredible, omg!! Today we had a really good day but I did notice he was more hyper than usual, his eczema has shown up and he did have a few old grumpy moments where I worried we were teetering on the edge..though he is recovering way better from his usual reactions. The frequency, and intensity is far better as is his ability to self regulate. He also expressed that he was ‘feeling a bit grumpy today’.

A few wins

1-    he tried Brussel sprouts/mayo and kidney bean dip and liked them all, in fact he’s told me all the food has been amazing and they’re the best dinners of his life (ordinarily he would not even try them)
2-    he dropped a LEGO structure he built and said “oh well, guess I have to make it again”. My requests have been met with “ok mum” (shocked)
3-    he was offered a lollipop at the hair dresser and he said no thanks I can’t have that.  ????
4-    he hasn’t had a wet nappy once when usually he still needed a pull up at night multiple times.
5-    absolutely no nasal congestion or hay fever symptoms.

So what I’m waiting for are the withdrawals that I’ve been hearing of. I’m super worried because it’s seriously been amazing having a sense of calm. Does everyone have them? Is it usual to be amazing then go in to a spiral? How bad should I be expecting and for how long? Is it usual that his eczema would flare up?

Pictures: the dinner he helped me make tonight. Every single step he had a part in. It used to be our thing, but for several months he hasn’t been interested in helping me at all. – Karla

1490karla1     1490karla2

[1489] 160b annatto: "adverse reaction to orange food coloring for more than 20 years" (June 2018)

I have had an adverse reaction to orange food coloring for more than 20 years.  After having episodes of vomiting, diarrhea, cold sweats and fainting for one year, I narrowed it down to foods that were artificially colored orange.  Avoiding artificial orange food coloring lessened the frequency of these episodes, but I continued to have them.  A friend suggested that Annatto might be the culprit.  I have closely monitored ingredient labels since, and have greatly reduced the number of these episodes.  If a product lists "and natural flavors," I put it back on the shelf.  A beta blocker was prescribed by my doctor to keep my heart rate in check, and the fainting has not occurred since - Jeanette (USA).

[1488] 220: "Wondering if I would wake up dead" - heart palpitations (arrythmia) from sulfites in drinks (June 2018)

I am 55 yr old male, usually very fit and active. I've been a competitive cyclist for the past 25 years. I have drunk red wine four out of every seven nights of the week for 30 years and on two nights a week I might drink a couple of beers or some white wine. I usually drink French reds or sometimes Italian (I do believe that some wines don't contain sulfites).

I've noticed on several occasions that after Pinot Grigio and some other whites and after certain beers that I would get heart palpitations similar to what you describe - very uncomfortable and even more frightening, even wondering if I would wake up dead the following morning.

Recently my palpitations have continued 24 hrs a day for the past four weeks. I went to a cardiologist and he told me I had arrythmia and went through the options.

I decided to experiment and cut out wine and beer altogether for a week. I started to feel better and tried small doses of French red wine which seemed to have no effect. Then I tried some white and the palpitations came back.

Two days ago I bought some cider (in the USA) and I've drunk two bottles a day for three days. I noticed at the time that it contains sulfites and subsequently my palpitations have reared up again.

Doctors and popular opinion just tell you to cut out alcohol, but I don't think it is the alcohol at all. I don't think it's related to the colour of the wine either, but purely to the amount of sulfites it contains.

I will now be looking to eliminate sulfites altogether from my diet - Carl (USA)

UPDATE several days later: That American cider was the worst. After three days of feeling awful I drank four small glasses of a nice Cotes du Rhone last night and woke up feeling fine. I try to stick to a lot of French produce - the list of ingredients on American foods reads like a chemistry lab inventory!

[1487] Intolerance to SLS in shampoo (itchy scalp) and toothpaste (mouth ulcers) (June 2018)

I have multiple chemical and food intolerance, chronic fatigue syndrome and fibromyalgia. I've been on the low chemical diet for many many years - makes a huge difference to my fibromyalgia and also to CFS brain fog.

I just wanted to let you know that I do not find SLS* a safe chemical. If I have toothpaste that contains it, I immediately get lots of mouth ulcers. If I wash my hair with a product that contains it I get a very itchy scalp that gradually worsens the longer I use it.

Some of the products that are similar to SLS but that are considered safer than SLS also cause me problems, only not as severe. The only one shampoo I'm coping with now is Ego QV gentle hair shampoo. The only toothpaste I've found that I tolerate is Weleda Calendula toothpaste. I'm not sure the calendula is safe, but it smells pretty mild and I don't notice an increase in my symptoms after using it. It is fluoride free. - Lesley

*sodium lauryl sulphate, used to turn liquids into a foam in things like toothpaste, body wash, soaps and detergents. See separate blog post Do you know the difference? - sulphites or sulphates, SLS or SLES

[1486] Ritalin and diet (June 2018)

Diet is so worth it. My dd8 is such a calm lovely girl. Her teachers have no issues with her behavior even though she has adhd. She is on ritalin but it just helps with her concentration- everything else is covered by diet. She has another child in her class who also has adhd and is on ritalin- but he has such huge come downs and displays such problematic behavior. That would have been my daughter if it wasn't for this diet. I even forgot to give her ritalin one day last week and no one even noticed. My dd also reacts to dairy so if the diet doesn't do everything you need then gluten and dairy are worth looking at too – Tania

[1485] Stuttering and food – facebook thread (June 2018)

Kids and stuttering- I've started to notice when my nearly 5 year old is having a reaction her stutter is terrible then in between times it's almost gone. Is this common? - Renee

I have a daughter that is 11 and the stuttering def escalates when we are not careful with her diet - Michelle

When my son (9) has had an overload... we notice he seems like he has Tourette's syndrome. He repeats words twice, swears like a trucker & comes out with random noises!! Since being on this diet, I've not seen this behaviour - Madonna

My son used to make continual noises over and over - we especially notice it's return when he had antioxidant 320 - Teresa

My son had a severe stutter for 2 years or more, it would get better for a while, then re-appear. When we started the first steps recommended on the fed-up website, his stutter disappeared within a few days and hasn't returned. It's been 7 months now. He's 5 - Marion

See also blog on stuttering

[1484] Has anyone just stopped failsafe? How long did it take before it affected you? – facebook thread (March 2018)

I last a couple of months before I start having asthma attacks. I have symptoms all the way through ie earaches and some sore throats and more wheezy - Ruth

I recently went off for about a month. The headaches and shortness of breath returned with a vengeance. Now I'm back to only moderate sals occasionally and feeling much better - Kim

I went off as I am not salicylate sensitive & just wasn’t thinking, was off for a few months, now I’m back on as I’m having severe reactions to amines - Kate

I cheated once and was affected immediately and for 3 months. Never again!!!! It all depends how sensitive you are – Jen

I went off it, had a couple reactions to things like ham over a few weeks and then was fine to eat everything. I was only on the diet for my babies - Nik

If I cheat I feel sick within an hour - Sally

As far as I am aware failsafe/elimination diet is a diagnostic tool it isn't something to live on forever, the slow reintroduction of things is tedious but important, perhaps also other things need to be looked at - Gemma

Once I knew our triggers, we introduced everything else and live happily enough with that.  If we went back to our previous 'normal' diet, we would see the effects within hours - Stephanie

We got REALLY sick of it by the time we finished our sals challenge and decided maybe dd wasn’t so bad after all so decided to give her a week or so off. I still remember her sitting on the tiles in front of the heater, 7 years old, rocking, unable to dress herself for school. My skeptic hubby went over to the kitchen and removed the chocolate muffin in her lunch and replaced it with a pear one, and I never had a problem with him agreeing to failsafe after that. Our 7yo looked like she was drugged. That reaction was after about 3 days and was a combination of reactions. But some of our reactions are within an hour (160b for example) - Rachel

[1483] Problems with gluten intolerance and mood? – facebook thread (March 2018)

Does anyone else have a problem with gluten intolerance and mood? My step daughter is being a moody salty little thing, so nasty to everyone lately. The only thing we've changed is reintroduced gluten back into her diet. When we stopped gluten due to eczema before, her mood improved and we had a happier less cranky girl. Has anyone else experienced this or was it coincidental and I'm grasping at straws this time? – Carmen

Huge connection for my son – Amy

My son is ODD on gluten. He is FOUL!!! - Ann

Not coincidental at all. We had gluten last weekend and had 3 days of tantrums and meltdowns. My child normally never has a tantrum - Jessica

Yes! Me! I’m usually so easy going but when I have it have a short fuse and can’t help it. I know how I am acting at the time but it’s so hard to control. It’s really not worth it for me. I feel horrible afterwards - Fiona

Yes, for DS (darling son) and DH (darling husband). But it isn't gluten as such, it's wheat that is a problem. They are fine with spelt - Stephanie

It absolutely effects mood for me, my daughter and little son - Mandy

Gluten, and especially salicylates, will make me impatient and irritable. They also interfere with my sleep, so it may go back to that - Rachel

Look at propionic acid and propionates as another culprit, a bread preservative now hidden as ‘cultured dextrose’ etc in many industrialized and prepackaged gluten products - Nancy (see more at https://fedup.com.au/news/blog/caution-cultured-dextrose )

Massive connection between gluten and mood here - Eve

It was probably a combination of the terrible sleep and the gluten but we challenged it with my 1yo on Sunday. He was incredibly hard work yesterday. He only had it via my breastmilk too - Diane

Gluten makes me feel really flat and angry - Heather

Gluten and Amines for my son! - Tania

My daughter has mood issues with gluten - Kiely

Yes both myself and my daughter many foods make her very emotional and cranky - Renee

Reading these comments I just had an aha moment thanks guys. Recently tried reintroducing gluten, my DS was very moody for a few weeks....will challenge wheat only next I think ! Moodiness wasn’t on my radar as a food reaction for us as we hadn’t encountered it in the past - Rebecca

I've always had a problem with gluten. I was diagnosed as Coeliac in March last year. 15 kilos and no gallbladder later, plus gluten-free diet, and I'm finally feeling a bit more human -  Susan

Don’t forget that wholegrains can cause reactions for some people that can tolerate gluten – Teresa (see more https://fedup.com.au/information/support/checklist-of-common-mistakes#wholemeal )

Gluten makes us very cranky and moody - Emma

Same here. I'm a horrible person with wheat. The mood swings are epic. When your daughter cut gluten out did she have major withdrawals? - Skye

I can vouch for food & mood being connected with both gluten & dairy, or more specifically lactose. Definitely not the same with each of my boys though. I firmly believe food intolerance can impact on behaviour - Nicky

I’m a moody cow when I eat wheat more than once every few weeks - Tessa

My DS gets moody and argumentative on gluten. As you can see by all the comments you are not grasping at straws. Well done for observing the changes and checking in with the group – Narelle

Gluten, (Sals, Amines, dairy) is a problem for us but small amounts is OK. My DD8 seems to tolerate much more things these days after two years on the diet – Pat

(Be aware that some of those reporting above may be reacting to the bread preservative calcium propionate 282, sometimes hidden as 'cultured dextrose' or 'cultured' anything – including ‘cultured wheat flour’ –saw that last week in Helga’s traditional wholemeal with ‘no artificial colours, flavours, preservatives’. See also factsheet Dairy, wheat and gluten – do I need to avoid?)

[1482] "little help from the medical profession" (March 2018)

For the last 15 years I have known of intolerances and have battled the hives itch swelling of airways and face with little help from the medical profession. I have the book "Friendly Food”and  have tried half half-heartedly to follow the diet but never with help … A recent doctor’s visit introduced me to your web site. It is wonderful. I finally feel that I am not the only one - Ann

[1481] "The strongest that I have been in all my life". Thank you Strict RPAH Elimination Diet (February 2018)

Salicylates, amines and glutamates cause me behavioural problems and very loose (liquid) stools. Since Oct 2017, I have consistently formed solid stools. I can't remember ever having done so in all my life. I think that it is due to accumulated time spent on RPAH Strict Elimination Diet. I began the RPAH Strict Elimination Diet properly Jan 2015 with one of the recommended dietitians. Previously, I had been doing the RPAH Strict Elimination Diet with many errors. I began Jan 2015 with 9 different foods (7 nutritionally different foods). Now I eat 33 nutritionally different foods (all still on RPAH Strict Elimination Diet). I am at present the strongest that I have been in all my life. I did my record on the bench press at the gym 6/2/18. - Sam

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


**WARNING** Smiths Potato Crisps may or may not be failsafe. Some labelling shows rosemary extract (very high in salicylates) BUT information from their Consumer Information is contradictory. Food giant Pepsico, who own Smiths, say that they are changing over from sunflower to mixed sunflower and canola and so they "...have added some natural antioxidants to maintain flavour and ensure the highest quality product. These antioxidants are at trace amounts and are not allergens". But whether these will be on the label has not been answered, and verbal information from them is that this change may not even go ahead.....


Gutsy Food Co - Lovingly low in salicylates - Pear Jam, Pear Sauce and delicious Pear Chutney. The jam is great to spread on rice cakes and toast, and the sauce and chutney are delicious with hot meats or stir through mince. SPECIAL OFFER - place an online order today and enter the Promo Code  FEDUP to receive 10% discount, ends 7 August 2018. www.gutsyfoodco.com.au  This email address is being protected from spambots. You need JavaScript enabled to view it.  0439 967 068 (used to be called Yumarada)                                                                                                                                                                                                                                      heading8factsheets

See new story collections about IBS and FODMAPs

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.

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


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 (13,700 members, open forum meaning the public can see your posts). If you want to use an email support group, join at This email address is being protected from spambots. You need JavaScript enabled to view it.. All other Yahoo groups have been closed because facebook has become the support choice of members.

Closed failsafe group https://www.facebook.com/groups/352777968116759/ 
USA facebook group https://www.facebook.com/groups/284241571702972/
NZ facebook group https://www.facebook.com/groups/1011400158967643/ (membership preference given to those living in New Zealand)

twitter-bird-blue-on-whitetweet as @failsafers (note the plural).

Food Intolerance Network hit 11 million visitors in April 2018. Interest in food intolerance and in eating food without additives continues to grow.

Local contacts: can generally answer some questions about failsafe eating - many have brochures and a copy of the DVD to lend out. They can also advise on supportive dietitians locally.

Dietitians: 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.


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 $15.50 through www.fedup.com.au)

brochureflags flagFinland

: 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.

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 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


The emphasis is on simplicity in this newsletter.

Bread (Howard's Health Bread) in the oven (V)

When our third breadmaker died we went back to making Howard’s Health Bread in the oven. Here’s the breadmaker version and here is the oven version:


680g flour (white, wholemeal or half and half)
1 tbsp sugar
pinch Vitamin C
1.5 tsp dried active yeast
450ml water

Put all dry ingredients together then add the water. Mix and knead for 5 mins by the clock to a firm dough, using a little extra flour if the dough sticks too much to your hands. Leave in mixing bowl, covered with a tea towel in a warm place for 45-60 mins to double in volume. Turn out and knead again thoroughly, place in an oiled bread tin or on an oiled oven slide to rise again for about 45 mins. Remember to turn on the oven to 220˚C fan-forced after 30 mins! Slip into oven and bake for 30 mins. Turn out and cool wrapped in a teatowel for 30 mins before slicing.

Vegie mash (V)

This is our go-to bread spread as it is moist, quick and widely accepted. Invest in a good strong masher if you haven’t got one.


2 medium potatoes, diced 1cm
150g butternut pumpkin
50g frozen green peas
Salt, chopped spring onion, crushed garlic if you want.

Microwave all in one bowl as if potato, cool and mash. Keeps for 3-5 days in fridge. Smear on toast or bread using a spoon.

Baked beans (V)

For ages, I have been watching my family members eating tinned baked beans for breakfast, unable to join in because of the tomato sauce which is high in glutamates, amines and salicylates (not to mention plenty of salt & sugar)!! The result was wonderfully satisfying! Even my family members who are used to the over-flavoured commercial version pronounced this ‘surprisingly edible’ – thanks Renee


300g (1.5 cups) dried beans – navy, cannellini or flageolet (or can use a can of chick peas, a can of red kidney beans and a can of cannellini beans, drained)
1 leek, washed and sliced
1 clove garlic, peeled
2 x 5cm pieces celery
2 tbsp brown sugar
1/4 tsp citric acid
3/4 tsp saffron threads
salt to taste

Wash dried beans, soak overnight with 1.5 litres water, drain the next day; or use canned beans. Use a heavy-bottomed pot for slow-cooking. Put beans and leek in saucepan.  Tie the garlic and celery into a bouquet garni with a piece of string and add this to the pot. Pour in enough water to cover the beans. Simmer uncovered for about 1 hour or until tender. Remove the bouquet garni.  Add the sugar, citric acid, saffron and salt. Simmer for another 10 minutes.

Saffron poached pear (V)

This has become our showpiece when guests come, serves 4. Simple and prepare ahead of time.


600 mls water
200g white sugar
good pinch genuine saffron threads (read the label, no 102 tartrazine!)
4 pears, peeled with stalk on
tsp gin or whiskey if desired

In a 1 litre saucepan, dissolve sugar in water, add saffron, put in the pears (it doesn’t matter if they fall over) and bring to simmer for 30 mins. Lift pears out gently by stalk, supporting with a spoon, and cool standing up in a bowl. Reduce the remaining syrup by continuing to simmer gently until dark gold and starting to thicken - don’t burn or turn it into pear toffee. Cool. Stand each pear on a plate and pour over syrup just before serving with icecream of choice, cream etc. For an extra kick, half a teaspoon of gin or whiskey trickled over the served pear gives some bite.

Many many MORE recipes

At http://www.fedup.com.au/recipes/blog and you really can't do better than to get the regular newsletter from the new website of At the Failsafe Table - February edition now out with focus on failsafe lunchbox ideas



There's a recipe index of ANY Failsafe recipes on ANY blog. So far there are more than 1,008 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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The FAILSAFE Newsletter is available free by email. Just email .

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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 2018 (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.