Study on Food Sensitivities in Children
by Warren King L.Ac.
Thank you for allowing your child to participate in this study on food sensitivities which I think can potentially help millions of children in America. Enclosed you will find both the result of you own child’s food sensitivities as well as the averages on each food for the 10 children in the study (see chart at bottom for averages.) It was not my intent to specifically have your children change their diets, but since you requested the results you will have to wrestle with your own response.
Unfortunately the American diet has degenerated to such an extent that foods that were considered occasional treats or were not considered foods at all are now the staples in our modern (SAD) Standard American Diet. Children are supposed to be healthy, but we have become accustomed to many conditions that are becoming normal, but shouldn’t exist in children at all: fatigue, sinus and ear infections, frequent colds and flues, skin problems, asthma, headaches, irritability, hyperactivity, attention deficit, to name a few.
I will not go into the root causes of these things right now, but these food sensitivities, which can often be healed over time, are triggers for many of these symptoms. Many so called chronic and acute health conditions can amazingly totally disappear after avoiding many of these trigger foods, with noticeable results in anywhere from 1 day to 1 month. It may be too hard to actually totally eliminate a certain stressful food, but cutting it down from daily to just once or twice a week is still beneficial. One interesting note is that when you do add a stressful food back for the first time, it is then that you may notice the symptom, like stuffy nose, fatigue or anger.
In general it is foods eaten the most that children become sensitive to. It was interesting checking my own children against the class average. Of the children tested only 20% could handle wheat, but both my children were fine with it, as we don’t eat very much wheat, and hardly any white flour products. But my children did show sensitive to brown rice, which we probably eat in some form on a daily basis, but only 20% of the other children showed sensitive to brown rice.
So, in general you will notice that the class averages are broken into 2 columns, one that over half could handle (“yes” meaning compatible and those that under half could not handle (“no” indicating stressful on the system). I will briefly go over the list and make some comments of why these results probably showed up.
Sugar is the number one enemy of children. It is an anti-nutrient, meaning that it is so unbalancing and refined that the body must lose vitamins and minerals just to process it. It leads to blood sugar imbalances, mood swings, paralyzes the white blood cells and immune system. The average teenage boy consumes 34.5 teaspoons a day, girls 24.4. It has dozens of names by which it is hidden and slipped into all children’s foods. Often it is not even labeled at all. Sucanat is a form of sugar, but less refined, in many so called “health foods,” which this study shows is just as bad as white sugar.
Milk is a major cause of childhood health problems, interestingly my daughter, who has never drank milk showed no allergy to it. Part of the problem is homogenization and pasteurization which alters the protein, some can handle goat milk. Soy milk usually is good, Eden makes a rice and soy blend that has no sweetener. You can also find almond, rice or oat milks. There is even rice (rice dream), soy or oat (oatscream) ice cream available.
White vinegar showed bad for all children and is what you will find in all low quality dressings, ketchup and mustard. Umeboshi plum vinegar tested well for all and is actually healing to the system, the next best choices for vinegar are brown rice or apple cider vinegars.
Canola oil was used to lubricate guns and heavy machinery during World War One. The long chain fatty acids are toxic to the liver and can even cause scar tissue in the organs in just 10 years of use, Canada genetically engineered rapeseed oil, called it Canada Oil, or canola and somehow got the FDA to call it safe. It is cheap to produce, thus you find it in practically everything. Olive oil was beneficial for all but one child and is very healthy, as is sesame oil for most. Never use hydrogenated oil, like margarine, as these will stay hard in the body and block the cells and organs from obtaining nutrients and releasing toxins and cause general hardening and inflexibility in the body.
Chocolate is a South American drug and is addictive and cause serious blood sugar and mood problems, and may lead to other addictions down the line, first coffee and cigarettes, then others. It contains a chemical called theobromine (meaning food of the gods) and is the same chemical our brain produces when we fall in love. No wonder depressed people are attracted to it.
Artificial colors, additive and preservatives stress the liver and are not meant for our bodies, especially children.
Corn fructose is too quick in the blood stream and can cause hypoglycemia and mood swings, this is the sweetener used in soft drinks (along with caffeine).
Oranges and Bananas are tropical fruits very high in sugar and cooling to the system, and they can not grow in Minnesota and are not in harmony with our environment. This holds true also for other tropicalfruits like kiwi, papaya, mango, pineapple, dates and figs, although lemon and lime are usually beneficial, perhaps because they have no sugar content.
Peanuts usually show to stress the liver and often have a toxic mold called afflotoxin, which can be bitter, so most peanut butter covers this over with lots of sugar. You can get good nut butters from almond, sunflower, sesame seeds (tahini, found in hummus spread with chickpeas) and others such as hazelnut and cashew butter.
Red meat is stressful on most children’s systems and takes a lot of work and a long time to digest. In autopsies of teenagers killed in the Korean War it was found that many of them had arteries clogging already. It starts from infancy, even from the palm and coconut oil in the baby formula.
Kidney and Pinto beans the most popular, are higher in fat and harder to digest than some of the more digestible legumes such as Kidney and Pinto beans the most popular, are higher in fat and harder to digest than some of the more digestible legumes such as azuki beans, green lentils, chickpeas (garbanzo), black beans and soy of tofu.
Wheat contains a large molecule called gluten which many people are allergic to. It is the gluten that makes bread stick together in dough. Since wheat is often children’s main staple, often amazingly positive changes take place in the body, mind and emotions when it is removed. It is found in almost all breads, crackers, noodles, pastries and desserts. spelt is an older form of wheat, even mentioned in the Bible, that has not been genetically engineered and is often tolerated by those sensitive to wheat gluten. The health food stores have yeast free breads, tortillas and noodles with spelt. There is also rice noodles, crackers and yeast free sourdough rye breads, crackers and noodles that can be found. Kamut is another relative of wheat that is well tolerated if spelt is not. I neglected to test corn in this study, but this is a major food allergy for many people, If wheat shows sensitive, there is a good chance that corn will too.
Yeast is used to raise most breads and baked goods, a sensitivity often indicates the presence of Candida Albicans in the large intestine, which is a yeast hat often ower grows especially after antibiotics (also found in commercial meats), high sugar and fruit juice consumption and chlorinated water. It is this yeast that often causes all these food sensitivities in the first place, often in the presence of other pathogenic organisms. There is a book on children and yeast by Dr.Crook, who also wrote The Yeast Connection.
Tomato is an acidic causing fruit that is stressful on the body. Often children eat lots of it in sauces along with white vinegar and sweeteners. It has been implicated in arthritis, sometimes along with its cousins: potato, eggplant and peppers.
Honey although a bit better than sugar, enters the blood stream too rapidly. It is better to use more the complex carbohydrates found in northern fruits like apples, pears, berries and grain malts made from barley and rice and maple syrup (the real stuff), which interestingly is a very locally grown food and was almost universally tolerated by all the children.
Carob is similar to chocolate in color and flavor, but more balanced in its mineral composition and was tolerated by half the children.
Poultry and eggs were ok for most children, although tofu and legumes and fish were even better as a protein source.
Stevia is a sweetener extracted from an herb from Paraguay. It is incredibly sweet to the tongue (15 times sweeter than sugar) and comes in powder or drops. It is thought to even help blood sugar balance. The FDA is stalling on approving it as a sweetener so for now can find it in the supplement section of health food stores. Artificial sweeteners like Sweet and Low and Nutrisweet are dangerous, especially for children, they can excite brain cells until they die and break down into formaldehyde.
Umeboshi plum vinegar is made from the brine of a sour plum in Japan and is in the health food stores, it also comes in a paste of whole plums. It is often used medicinally in home remedies and is mineralizing and alkalizing, so it counteracts the negative effects of sugar in the body, which is demineralizing and acidifying.
It seems that the best diet for the average child would consist of whole grains, certain beans, vegetables, fish and poultry and some eggs and local northern non tropical fruit. Some of the foods that you may not be familiar with can be obtained in the health food section of the super market or in a health food store or natural foods coop. Don’t be fanatical, but a good two weeks avoiding or greatly restricting the food that showed sensitive are often enough to see dramatic changes in a child’s health and behavior.
Thank you again for allowing your child to assist in this groundbreaking research.
Percentages of children who could and could not tolerate certain foods