health & dyslexia: diet & nutrition – salicylates
Salicylaltes & Dyslexia
It was in the seventies when Dr. Ben Feingold, from California, came up with the idea that food was to blame for the rise in learning difficulties. The Feingold Hypothesis, as it is commonly referred to, claimed that many children with ADHD were sensitive to artificial food colours, flavours, preservatives and in particular to a group of chemicals called Salicylates. When Feingold analysed the diets of hyperactive children he found a lot of them had high levels of these chemicals.
Many food additives contain Salicylates, but they can also be found naturally occurring in food, such as: almonds, apples, brazil nuts, broccoli, carrots, grapes, oranges, tomatoes, yeast products, cola, coffee and tea. It has been shown that naturally occurring Salicylates are not as harmful as the artificial ones. Initially, it was thought that every hyperactive child was allergic to Salicylates, It has emerged that in about 70% of cases food intolerance or true food allergy is to blame.
Stop Harming Our Children (SHOC)
SHOC is an organisation that has been set up to try to inform people, especially parents of young children, about chemicals in our food.
Stop Harming Our Children