Allergies

Sus1

All of our family react to artificial colourings, flavourings and preservatives, as well as synthetic antioxidants. Our oldest son also reacts to natural chemicals called salicylates and amines. He does not react to gluten or dairy.
In fact the Royal Prince Alfred Hospital Allergy centre told us gluten and dairy are likely to cause reactions in about 25% of people with intolerances as opposed to salicylates which is about %70 of people with intolerances.
There is more awareness of dairy and gluten as the media and a growing food industry promote it. People will often feel somewhat better when they remove these as some of the natural chemicals in gluten and dairy foods are in the ones with salicylates and amines.
I think people are reacting more and more because there is more and more being added to the food chain. Our western society embraces fads so easily.
15 years ago soy became popular. We are now starting to hear about soy allergies. I believe this is because it is being consumed in quanities well above what people in a traditional diet of soy would have had. Even people who think they don't consume soy will find it is in many commercial biscuits, in most commercial bread etc.
Sue Dengate has campaigned for years against additives in foods. Her studies and her knowledge of other studies which show the affect of these, are astounding. For anyone would would like to know more information about the affect of additives on children in particular, but adults as well, go to www.fedup.com.au. We need to cut them out!!!