PumeFaeGsr"ffitFEtrcoLDoNewsletter of th€ Feingoldo Association of the United Stares

December 2003 / Januarv 2004 www.fi Vol. 27, No. 10

School-Lunch.orgFAUS has developed a new web site called "School-Lunch.org." This is a resource forparents,educators, and health advocates who are interested in making improvements in the foods servedin our schools.

I s parents and educators seek tofLimprove school lunches. they

look to professionals to help guidethem through the confusing body ofinformation about what it means toimprove one's diet. Some of the rec-ommendations typically heard have ageneral consensus: increase the use offresh fiuits and vegetables, serve morewhole grain foods and less refinedflours, reduce the use of synthetic ad-ditives and cut back on sugar.

But beyond that it gets confusing.Some groups are pushing to implementa "plant based" diet in the publicschools. This would remove meat,poultry, eggs, cheese, butter, and sea-fbod. These traditional foods wouldbe replaced by imitation foods, and thishas a number of down sides.

Childhood obesity, dia-betes, asthma and earlyheart disease are one sideof the problem facing ourchildren; the other side isthe continual increase inlearning and behaviorproblems, sleep disordersand deoression.

Many such foods are based on theuse of soy, a common allergen. Anytime one food is eaten in excess itpresents problems. Excessive use ofcorn in southern states led to deficien-cies in B vitamins and was responsiblefor a disease known as pellagra. Eventoday, corn is so widely used in proc-essed foods it is very difficult for thosewith corn allergies to avoid it.

Another problem with highly proc-essed foods such as meat substitutes isthat they offer the manufacturer manyopportunities to include undesirableadditives, especially MSG (monoso-dium glutamate). And by excludinganimal derived foods children arelikely to receive even less of the im-portant nutrients they need.

Continued on Wge 3

Corn SyrupAlthough it is not eliminated on the Feingold Program, some members find that corn syrup is amajor offender.

f he problem is usually not causedI' by an allergy to corn hut is

believed to be a reaction to the chemi-cals used in processing the corn, espe-cially sulfur.

Actually, sulfur is an essential ele-ment and is found in every cell ofplantsand animals, but not everyone is ableto process it and get it out of theirsystem. Some autistic children seemto have a particular problem process-ing sulfur. It is believed that they lackthe enzymes needed to add oxygen tothe sulfur; this turns it into sulfate,which can then be excreted.

Sulfur is used in many foods. It isnot only added to wines, but has longbeen used on grapes to prevent mildewdisease.

Sulfites and sulfur dioxide may befound in: dried fruit, gelatin, candy,beer, processed potatoes, shrimp andother seafood, shredded coconut, gua-camole, plus lemon juice and other

fruit juices. They are also present incaramel coloring which is widely usedin sauces, cola beverages, and darkbreads.

Sulfur preservatives have made lifevery difficult for many people, butsome have fought back. Rick Wil-liams believes that his suffering wastriggered by what he calls the "Brim-stone Demons," - the various formsof sulftrr preservatives. Rick offers afree on-line book called Headaches,Asthma, Fries and a Coln.

Ihttp ://members. aol. con/nosulfi tes. ]

Continued on page 2

The Feingold@ Association of the United States, [nc., founded in 1976, is a non-profit oryanization whose purposes arc to generate public awarenessof the potenrial role of foods and synthelic additives in behavior, leaming and health problems atrd to support its member{ in the implementation ofthe Feingold Prograltr. The program is based on a dier eliminatiag synthetic colon, syrthelic flavo$, aDd tbe preservatives BHA, BHT, ad TBHQ.

Corn syrup, from page 1

Corn as a sweetenerMore than a billion bushels of corn

are used each year to produce cornstarch and corn syrup.

Turning corn kernels into a sweetsyrup involves a lot of chemical proc-esses, beginning with two days ofsoak-ing in a solution of hot water and sulfurdioxide. Then the components areseparated into corn oil, protein and thefamiliar white powder we call cornstarch, which may contain up to 50parts per million of sulfur dioxide.

"Golden raisins" are just rai-sins that are treated with sulfurto give them their pale color.

Rick Williams explains tlat starchesare composed of "strings" of mole-cules, and dre shorter the strings, thesweeter the product will be. Variouschemicals are used to break thesestrings of molecules into shorterpieces, producing sl ight ly sweetstarches like maltodextrin and poly-dextrose. The very short strings.which are much sweeter, are cornsyrup. Sulfur is still present in thesweeteners, although it is found insmaller amounts than in the cornstarch.High fructose corn syrup, which issweeter than regular corn syrup, haseven less sulfur left in it.

The starches that are created fromcorn are used for other purposes besidesweetening. They are low-cost fillers- what the industry likes to refer to as"bulking agents" - found in all typesof foods, including sugar-reducedproducts.

Most brands of dehydrated andfrozen potatoes use sulfur tokeep them from browning.

Williams wonders if the fact that hewas fed infant formula made from cornsyrup and condensed milk might haveset him up to be sensitive to sulfurpreservatives. He notes that about halfof the "allergen free" baby formulashe researched and all of the soy basedformulas contain corn syrup.

Some families find that corn syrup

"Also, I strongly suggest you (andyour entire household) follow the dietas well. It definitely makes things eas-ier for the target and for the cook. I'venoticed that since I've been doing FG(one year now), that when I do onoccasion eat artificials, they affect mein a subtle manner. "

"It was CS for us, also bananas, soyou just have to take out whatever yourgut instinct is, then test it, to see if thatwas indeed the culprit.

"I think you should follow the dietas strictly as your most sensitive target,at least for several weeks. Then youcan test things back in on yourself andsee if you can feel the difference. "

"I bought ffesh chicken breast theother day. I've bought at this storeoften. My husband is about to startcutting it up and says, "Isn't maltodex-trin a form of corn syrup?" They hadadded CS to tle chicken breast!! !"

could be the trigger for the reaction.While most Feingold members do

not appear to be sensitive to thesesweeteners, consuming too much ofthem can cause diarrhea.

In the case of this one child, how-ever. sorbitol proved to be a seriousirritant. The mom later noticed thather daughtercould eatcorn and that herreaction to sorbitol depended on howmuch she had consumed.

Sulfur additives:Sulfur DioxideSodium SulftteSodium BisulfiteSodium MetabisulfitePotassium Metabisulfite

Related afiicles continue on Wge 4

is a big offenderThe following messages were posted on our members' board.

"We are now 4 weeks into fte dietand doing fairly well. The first twoweeks were phenomenal but over thelast two, some of the hyper behaviorshave rebrrned. He is good one-on-onebut with more friends, gets very hyper,cannot sit still or listen.

"I have been following Stage One,however I have not been paying muchattention to cs, B (corn syrup, benzo-ates) etc. Is there one thing you wouldsuggest eliminating in an effort tomake a difference?

"Also. I am considering followingthe diet myself. I have anxiety andsome eye tics.

"Thank you all so much for yoursupport."

"I found that eliminating CS helpedtremendously, especially with hyper-activity, aggression and listening. Heis still, and always will be, an activechild, but he's not uncontrollable likehe used to be.

@@@Sorbitol caused problems for this child

One mom wrote to FAUS: "Mydaughter r€acts to processed corn prod-ucts such as corn syrup, corn oil, highfructose corn syrup, etc." She saidthat her daughter began having severebehavior problems after taking medi-cine thar contained sorbitol (as an in-active in$edient).

Once her daughter's medicine wasdiscontinued. the mom writes. "shereturned to her sweet charming selfafter 24 hours. "

Sorbitol and mannitol are both madeby adding hydrogen to corn sugar.They are sometimes referred to as"sugar alcohols. " Another sugar alco-hol is xylitol, which is made fromxylose, found in wood and plants.

A call to the manufacturer alertedthe mother to the fact that the sorbitolprobably had a sulfur residue, and that

2 Pure Facts/Decenber 2003/Januan 2004

Sdrool-Lunch, from page I

There is a general assumption in ourcountry that obesity, heart disease andother ills are related to eating saturatedfats, but many professionals disagree.The "reduced sodium, polyunsatu-rated, lowfat" diet is primarily anAmerican phenomenon. The French,for example, enjoy their cream, butier,eggs, and meat while they do not havethe problems with obesity and illnessthat are ramDant here.

"Clearly something is very wrong, even though many Americans havebeen conscientious about following orthodox dietary advice. They takeexercise seriously, many have stopped smoking, consumption of ftesh vege-tables has increased, many have reduced their intake of salt, and a goodportion of America has cut back on red meats and animal fats. But none ofthese measures has made a dent in the ever-increasing toll of degenerativedisease. We buy foods labeled lowfat, no cholesterol, reduced sodium,thinkhg they are good for us. Why, then, are we so sick?"

Nourishing Traditions, the Cookbook that Challenges Politically ConectNunition and the Diet Dictocrats by Sally Fallon, with Mary G. Enig, Ph.D.

"Frequently, the soybean has been touted as a 'complete' protein froma plant-derived food.The soybean may have a better nutritional profile thanother beans, but it is low in some essential acids, which makes it anunbalanced source ofprolein. Only when beans, including soybeans, aresupplemented with some complete and balanced protein from an animal-derived food, can the combination be considered as a complete proteinfood. "

Food & Your HeaFft by Beatrice Trum Hunter

For years consumers were encour-aged to replace butter and other tradi-tional fats with margarine, but wenow know that the hydrogenation of fatto make margarine and shortening cre-ates harmful ' trans-fats" that damagecells and increase the risk of heartdisease.

Margarine is a highly profitableproduct. In the 1950s and 60s, whenbutter was selling for 80 cents perpound margarine could be purchasedfor a mere 2 cents a pound. I-ater,manufacturers offered it in "whipped"form, charging the full price for some-thing made up partly of air.

Coconut OilLike other saturated fats, coconut

oil has been target€d as an unhealthychoice, despite the fact that it has a longhistory of use in countries that are notplagued with the poor health of somany Americans.

Coconut oil contains laurie acid, abeneficial "medium chain fatty acid"(MCFA) that helps to fight irununediseases.

FAUS Advisory Board member,Beatrice Trum Hunter, writes: "Coco-nut oil is easily digested and utilized tonourish the body. The medium chainfatty acids are digested differentlyfrom other fats....Unlike other fattyacids, MCFAs...are mostly burned asfuel.. ..MCFAs produce energy; otherdietary fats produce body fats. "

Unhydrogenated coconut oil is ex-cellent for cooking and baking andshould be stored at room temperature,away from sunlight. The beneficialingrediens in the oil give it a long shelflife.

Additional information on coconutoil can be found in Ifte Healing Mir-acles of Cocotwt Oil, by Bruce Fife,ND and at www.coconut-info.com.

A Landmark BookSince the publication of the revised

second edition of Nouishing Tradi-drw (see box), the dietary problems ofAmericans continue to gain attention.At the rate obesity is increasing, healthprofessionals are predicting that thenumber affected will soon rcach 40%of our population. Given the increasedrate of childhood obesity and the manyhealth problems that accompany it, an-other frightening prediction is thatmany parents in this country will out-live their children.

The American diet in 1904 includedbacon, sausage, eggs, cream, butter,and whole milk. Cooks saved the fatfrom animals and used it in baking. Awell-stocked kitchen included lard,palm oil, and coconut oil if it wasavailable. Red meat and pork werefrequently eaten. Of course, thesefoods were available in their naturalunadulterated form. They didn't con-tain nitrites, steroids, antibiotics, bo-vine growth hormones, artificial colorsor flavors and they were not preservedwith BHA, BHT or TBHQ. Todaysuch a diet would be described as "ar-tery clogging," and "a heart attack

waiting to happen." But heart diseasewas rare at that time. So were tllemany learning, behavior and healthproblems now facing America's chil-dren.

FatsThe diet of Americans began chang-

ing in earnest in 19i I when Proctor &Gamble introduced what was to becalled "Crisco, "offering it as a modernimprovement over the fats then used.Homemakers were lured away fromtraditional fats by the snow white ap-pearance and the long shelflife. Thecompany was among the first to offera cookbook with recipes for using theirproduct.

Two generations later the vegetableoil industry would ag$essively marketfats and oils made from corn, soy andother crops. The high profit margin onthese products meant the industry hadplenty ofmoney and resources to influ-ence professional and governmentaldecisions about the nutrition advicegiven to the consumer.

To read about the behind{he-scenesmanipulation ofpolicies on fats, see thesection titled "Facts about Fats" at:

www.westonaprice. org.

Ptre FactslDecember 2003/Januam 2004 3

High fructose corn syrup -is it the bad guy?

J_Jigh fructose corn syrupI f (HFCS) is made by convening

some ofthe glucose in hydrolyzed cornstarch to fructose. The more fiuctosethe product contains, the sweeter it is.

As sweetness increased and costsdeclined, soft drink companies couldoffer larger portions and still keepprofits high. Free refills encouragedAmericans to increase their consump-tion of sodas. Between 1965 and 196soft drink consumption increased by287 % for teen-age boys and 224% forteen girls according to Dr. GeorgeBray, an obesity researcher and profes-sor of medicine at Iruisiana State Uni-verslty.

Corn sweeteners earn $4.5billion each year, and highfructose com syrup represents557a of the sweeteners used infoods and beverages in theUnited States.

There is a big difference betweenthe fructose that occurs naturally infruits and the HFCS that is used in somany processed foods, including"healthy" drinks and snacks. HFCS issweeter and less expensive than sugar,mixes well with foods and drinks, andhas many other characteristics that arebeneficial for the food industry.

Glucose and fructose are metabo-lized differently. Glucose increasesinsulin (blood sugar) levels, but fi:uc-tose does not. In fact, eating fructoseactually lowers levels of both insulinand leptin, another hormone involvedwith regulating appetite. If consumingfructose means that we do not feelsatisfied, this may explain some of thefactors in this country's obesity epi-demic.

Use of HFCS has been linked withcopper deficiency, which can lead toheart disease and with magnesium de-ficiency, a factor in bone loss. Whenfructose is combined with other sugarsit reduces the body's supply of chro-mium, a mineral that helps to balanceinsulin levels.

"Soda costs less to produce thanany drink except tap water thanksto a 1970s invention that cut theexpense of making high-fructosecorn syrup. There used to be realsugar in Coke; when Coca-Colaand other bottlers switched to high-fructose corn syrup in 1984, theyslashed sweetener costs by 20 per-cent. That's why 7-Eleven can sellthe 64-ounce Double Gulp - half agallon of soda and nearly 600 calo-ries - for only 37 cents more thanthe 16 ounce, 89 cent RegularGulp. "

journalist, Shannon Brownleereprinted from the February2003 Pure Faus

The corn industry insists, "there isno conclusive link berween the in-creased consumption of fructose andHFCS in the United States and theobesity epidemic." The industry's de-fenders point to a lack of exercise asthe culorit.

Extreme sensitivityto corn syrup

One mom found that her child is sosensitive to corn syrup, that even thetiny amount used in pure vanilla extractis a problem. Fortunately. it is possi-ble to make your own version.

She bought a bottle of importedvodka (she feels it is purer than vodkamade in the U.S.) and added somevanilla beans. She writes, "you justlet it steep and it will go ftom clear todeep amber brown. The more vanillabeans the stronger it gets. Re-cipezaar.com has tons of recipes iffolks want a variety. " The recipe sheused says to put l/2 cup of vodka in asterilized glass container. Then chop4 vanilla beans into pieces and addthem to the vodka. Put the lid on thecontainer and let it steep for 2 weeks,shaking the mixture every other day.

The Recipezaar web site also listssources for orderins vanilla beans.

Corn-free vanilla sugarPack one or two whole vanilla beans

in a jar with about 6 cups of sugar.Cover tightly and let it sit for at least aweek and the sugar will acquire thevanilla flavor. It will become evenstronger over time, so remove the va-nilla beans when you're satisfied withthe strength. The beans can be recy-cled once or twice.

Corn-free for PassoverPeople who need to avoid com may

want to seek out the kosher foods thatare available around the time of Pass-over (early April, 2004). These arefiee of corn, including corn syrup.

Caramel ColoringCaramel coloring was once made by heating sugar until it turned deep

brown. It was an imporiant addition to beers, ales and brandy. Todaycaramel coloring is widely used in processed foods, with the major amountgoing into soft drinks. Typically, it is made by treating com syrup with acids,alkalis and salts. Although it is not eliminated on the Feingold Program verysensitive members might not be able to tolerate the residues from thechemicals used to create the caramel or the corn svruD.

4 Pure Facts/December 2003 /Jaruan 2004

Eden Foods is 35 years old - a company way ahead of its timeWhat began as a food co-op has expanded to become a leader in the natural food industry.

f den Foods began in 1968 as aLnatural food co-oo locarcd in

Ann Arbor, Michigan. Its foundersEaveled the region to find farmers whowould grow food without pesticides,herbicides, fungicides or chemical fer-tilizers. This led to a network offamilyfarms and suppliers.

Injust one year the co-op had grownto become a retail store and they beganprocessing foods: grinding grains tomake flour, preparing cereals, bottlingoils and making nut butters.

A cafeteria, bakery and book sectionwas added and the store drew custom-ers ffom many miles away.

Eden Foods was one of the earliestproviders of foods used in macrobioticdiets, importing traditional Japanesefoods, and they were pioneers in offer-ing whole grain pastas. Today Rlenoffers more than 70 Japanese foods,fiom noodles to specialty foods likeume plum concentrate and hand mademiso.

ORGANICAs consumers began to understand

the value of natural, healthy food,Eden Foods expanded.

The list of products available fromEden grew to include fruits, vegeta-bles, various grains, plus soy and ricebased beverages. Their organiccanned beans are grown in rich soil thatis free of synthetic chemicals.

To ensure that their food is trulypure, Rlen drafted the first standardsin the Americas for "seed to table"organic food handling and processing.This is a method for tracking food ftomthe field where it was grown, to thefinal product. The company was a

leader in the development of organicstandards, and they worked with othersto prevent the corruption of thesestandards by food conglomerates.

Eden requires a guarantee from theirgrowers and suppliers that none of thefoods are genetically engineered.

In 1981 the company contactedwith Ernest Ofter to design the firstorganic pest management program forprocessing plants, trucks, stores, ware-houses, grain elevators and mills. Ot-ter's book, Beyond IPM, describes hissystem,

Eden supports more than 200 familyfarms in the United States, with over40,000 acres of organic lald. Everygrowing season Eden visits each farm.Other foods are imported ftom regionsaround the world that are known for thehighest quality. The little co-op fromAnn Arbor has shown that pure foodcan be produced and distributed on amassive scale without sacrificing any-thing - especially integrity.

tS*

Eating habits of American toddlersThe recent study of the diets of 3,000 toddlers won't surprisemany people who have followed the growing obesity epidemicand mounting health problems of children in this country. Evenbefore they reach their second birthday, children are duplicatingthe bad eating habits of their overweight parents.

he study, presented to theAmerican Dietetic Association

in October, found that many of thesechildren eat few liuits and their primaryvegetable is French fries. They con-sume a lot ofpizza, candy and soda, andtake in about 307o more calories thanthey require. A child between one andtwo years requires only 950 calories perday. but these toddlers are taking in anaverage of 1200.

Desserts and salty snacks downedwith sugary "fiuit" drinks were com-mon. Also, parents were ignoring cur-rent dietary recommendations by givingbabies solid foods before they were 4months old, giving juice before they are6 months and cow's milk before 12months.

Children growing up in familiesreceiving financial assistance wereespecially at risk; more than 44% ofthe toddlers did not eat any fruit onthe day they were interviewed.

British headmasterlinks diet

to behavior and learning

f eachers noticed that the studentsI were having trouble focusing on

their work after they consumed addi-tive-laden junk food and the coachfound they lacked stamina. Others ex-pressed concern about the growingnumber of obese children. So Head-master David Jarrett decided it wastime to pull the plug on vending ma-chines in the Reed's School in Cob-ham, England. Actually, the vendingmachines continued to operate, butwere stocked with healthier snacks anddrinks.

Jarrett also brought in a Parisianchef who spoke to the children aboutthe experience of enjoying a meal,rather than just "scoffing it down. "

Teachers report the students arecalmer and more attentive. Theschool's bursar told the BBC that thechildren have come to appreciate thenew regime, as have theh parents.

Prl,re FactslDecenber 2003/Jaruam 2004 5

Sar"zt ?d/Z\tr/e frequenfly are asked about the new sweetenersV Y that are now available. V\ihile we have some infor-

mation, it is dimcult to obtain accurate, unbiased evaluationsof these Droducts.

The Food and Drug Administration (FDA) is responsiblefordetermining vviich sweeteners are safe and which are nol.Unfortunately, the decisions are often made by the agency'spolitically appointed leaders, not by the scientists wfio arequalified to do so. This is dramatically shown in the FDA'Swhitewash ofa sweetenerthat has been shovn to be harmful(aspartame). [See Pure Facts October 2003.1 Instead, tax-payer money has paid for the agency's attempts to ban acompeting sweelener with a long history of use in othercountries (stevia).

So, wtren it mmes to deciding which sweeteners are goodoptions for Feingold members, we can rule out our govem-ment as a credible resource.

Studies published in medical joumals might be a goodresource, but it's expensive to conduct studies, and in mostcases they are tunded by the companies that sell the itembeing studied, and fraud is all too common.

The \ /ord of a scientific expert \,ould be helpful providedthat the expert is not receiving money from the company,anolher common praclice.

Can you rely on the company to give you accurate infor-mation? One ofour members contacted the manufacturer ofsucralose (marketed as Splenda). Because it is so intenselysweet, the individual packeis mntain just a tiny amountof thepo\ der. But the "pourable" version has been bulked up sothat it can be used in the same quantity as sugar. Themember asked about the company claim that it is a zerocalorie product. Actually the pourable Splenda containsabout 4 calories per teaspoonful, but the FDA permits aoroduct to be described as zero calorie if it has less than 5calories per seNing. lf you use Splenda in cooking you willbe using much more than one teaspoon and at 4 calories perteaspoon, that adds up to a lot more lhan "zero."

\nbnt to avoid cornsyrup? Guesswfiatthe bulking agentis in pourable Splenda? lt's puffed-up com syrup solids.

Splenda (sucralose) is now found in more than 3,000products, bringing huge financial rewards to Johnson &Johnson's McNeil Nulritionals. lt has overtaken Eoual(aspartame) in the tabletop sweetener market.

Wrat is it? Essentially sucralose is made by treatingsugarwith chlorine. lt is many times sweelerthan sugar and,unlike eadier sweeteners, can be used in baked goods sinceit doesn't deteriorate in high temperatures.

Gefting AcquaintedThese members lnould like to meet others in their area:Fresno, CA - Pam Bezemer - (559) 876-3977.Newnan, GA - (Atlanta area) Alicia Blackmon -

(678) 423-9089.Warwick, NY - Karen Piombino - (845) 986-3443

kp@warwick.net.

?alataaa - .rr.?tue.tro? utailhq at' ilo t'/Lrt4Vvhey is the by-producl of butter and cheese-making;

historically it has had little market value, but that's changing.The best knovwr sugarfound in milk is lactose, but milk alsocontains a tiny amount of a sugar called tagatose.

D-tagatose is made for commercial use by processinglactose. ll goes by the name Naturlose, looks and tasteslike sugar, and can be used in the same ways. Tagatose is920lo as sweel as sugar but has just one-fourth the calories.Both Pepsi and Kellogg are adding it to a few of theirdietreduced calorie products. Food companies have begunlo blend sweeteners of all types because they ofren find thatthis will yield a more desirable taste and/or will save themmoney. This practice could make it increasingly difficult forthe consumer who wants lo avoid certain ingredients.

tltatul aaanaa. al a<ganSugars can be created from many sources but in orderto

be produced in quantity and sold as sweeteners, most ofthem have undergone rnany chemical processes. Some-times the molecules ofthe sweetenerare altered so they arenot recognized by the body and are not processed in thesame way. This means that we can experience the sweet-ness of something like D-tagatose but our bodies don'trecognaze it as sugar.

It is difficult to predict if the chemicals used will causeproblems for sensitive individuals. And it is not possible toknow if there will be a negative effect fom mnsuming thingsthat our bodies don't recognize and don't know how tohandle.

?Oiat' aaetetez to eap?There's so much we don't know about sweeleners. but

the Association does have lhe accumulated exoerience ofmany thousands of families. Combining experience withwhat we do know, here's a suggested guideline for choosingsweeleners:

Acceptable choicesSugar - granulated, confectioneis, brownCane sugar crystalsTurbinado and various raw sugarsHoney, Molasses, Pure maple syrupRice syrup and similar syrupsSteviaAcceptable, but don't overdoSorbitol, Manitol, Xylitol, hydrogenated starchesLess desirableCom syrup, com sweeteners, dextroseHigh fructose com syrup

QuestionableSucralose (Splenda)Acesulfame-k (Sunett, Sweet One)D-tagatose (Naturlose)

AvoidSaccharine (Sweet 'N Low), CyclamatesDo not useAspartame (Nutrasweet, Equal), Neotame, Alitame

6 Pure Facts/D?cemher 2003/January 2M4

PIG ReportThe following producls have been researcfied or re-

researched and rnay be added to your Foodlist or MailOrder Guide.

Stage One365 ORGANIC (Vvhole Foods) Cashew Pieces;

Raw: \ hlnuts Halves & Pieces. Cashews. PecanHalves, Pine Nuts, Sunflower Kemels;Roasted: Cashews - Salted and Unsalled, Pistachios -Salted and Unsalted, Salted Sunflower Kemels

365 ORGANIC V\hole \Mreat PastaAlvlY'S Vegetarian Organic Tradilional Refried BeansBAHLSEN choco Leibniz Dark, Choco Leibniz Milk, DeliceBARLEAN'S Cold Pressed Flax Oil Supplement: Oil,

Lignan Oil, Lignan CapsulesBEST CHOICE All Natural Semi Sweet Chocolate Chlos

(available in the Midwed)BOERICKE & TAFEL - B&T* Bronchitis & Asthma Aide

Tablets, Oral lvy, Sporls Gel, Telflora GelBl-O-KLEEN* Glass Cleaner, O)rygen Bleach Plus

(www.bi4+leen.com)BREYER'S Chocolate Chip lce Cream (Select black

containers only, not "No Sugar Added" variety.)ENER-G" English Muffins, Brown English Muffins with

Sweel Potato (CS); Pizza Shells: Rice, Yeast Free;\ /affle lce Cream Cones; Chocolate Chips; Buns:Seattle Brown Hamburger, Seattle Hot Oog; Breads:Seattle Brown Loaf, Six Flour Loaf, Yeast Free SweetLoaf (CS); Low Protein Potato Chips; Plain Croutons,Cookies: Low Protein Cinnarnon, Vanilla (CS),Vanilla Cream (CS) (1-800-331-5222)

LA VENEZIANE* com Pasta: Eiche, Penne Rigate,Tagliatelf e (www.dowdandrogers.bom)

LoRIVA* Oil: Avocado, Canola, Canolive, Fresh BasilFlavored, Fresh Garlic Flavored, Peanut, Rice Bran,Safflower, Sesame, Sunflower, Toasted Sesame, Walnut

NATROL Ullimate Anlioxidant FormulaNATURE'S PATH* Organic Cereal: Com Puffs,

Millet Puffs, Rice Puffs, \Mreat PuffsOBERltElS Cultured Sour Cream. Half & Half:

Butter: Salted, Unsalted: Milk: Low Fat, Nonfat(available in the Midwed)

PAULA'S CHOICE Extra Strength Blemish FightingSolution (800-8314088, www. paulaschoice.com)

RM PALMER Animal Expressions Card with MilkChocolate Lios: Milk Chocolate Heart: Bulk and Pack-aged, Classic \Map, Heart Murmurs; Milk Chocolate:I Love U; Solid Milk Chocolate: Read My Lips

SILK CULTURED SOY Yogurt (CS): Key Lime, Plain,Vanilla

SPRUCE FOODS - AFA (\/\,hole Foods) Organic Olive Oil:Lapas bdra Virgin Olive Oil, Nunez de Prado ExtraVirgin: Organic: Acquerello Camaroli Rice

Product Alert!\MllTE WAVE Silk Nog needs to be moved from Stage

One to Stage Tu,o because il novv contains cloves. Thisproduct no longer has com syrup

Stage Two365 (\Mole Foods) Baked Cheese Curls (CS, paprika),

cheddar Puffs, (CS, paprika), Fancy Mixed Nuts(almonds), Roasted & Salted Almonds, Unsaltedcranbeny Trail Mix (almonds, raisins), Veggie Chips(tomatoes); Raw Almonds

365 oRGANlc (\^ltrole Foods) Not From Concentrate 10070Pure Florida Orange Juice: Pulp Added, Pulp Free,Pulp Free Calcium Added

365 oRGANIC (\ fiole Foods) Tortilla: Red ChiliAMY'S* Country Cheddar Bowl (paprika, red peppers);

organic Chili - Medium (chili & bell peppers);Organic Soup: Chunky Tomato Bisque, Fatfree Alphabet(tomatoes), Lentil Vegetable (tomatoes, wine vinegar),Pasta & 3 Bean (wine vinegr, tomatoes)

AlvlY'S Nacho Snacks (bell peppers, tomatoes)AMY'S Strawberry & Cream Cheese Toaster PopsBl-O-KLEEN' Produce Wash (oranges)EDEN'All Mixed Up (almonds, apples, chenies, raisins),

All Mixed Up Too (almonds, apples, chenies, raisins)ENVIROKIDS* Berry Organic Crispy Rice Bars

(bluebenies, raspbenies)ENVIRoKIDS* ! bffles (peaches): Gorilla Banana,

Koala ChocoMARIE'S Dressings: Caesar (CS, red peppers), Cole Slaw

(CS, cider vinegar), French (paprika, tomatoes, cidervinegar), ltalian Cheese Blend (CS, chili peppers),Italian Vinaigrelte (CS, SF, tomatoes, red peppers,paprkia), Peppercom Ranch (CS, apples, red pepper),Poppy Seed (CS, cider vinegar), Red Wne Vinaigrette(CS, SF, wine, wine vinegar, bell peppers), Thousandlsland (CS, cucumbers, peppers, paprLa, tomatoes,pickles)

NATROL Kid's Companion Cognitive Formula supplementNATURE'S PATH' optimum Slim Organic cereal (almond)OETKER* Mocha Organic Pudding & Pie Filling Mix

(coff eel (www. oetke r. com)PAULA'S CHOICE Essential Non-Greasy Sunscreen

SPF 15 (oclisalate)SILK CULTURED SOY Yogurt: Blueberry (CS)SONOMA Organic Dried: Apricots, Strawbenies,

Tomalo Halves (888-37+9325)SUDS & SUNDRIES Lip Balm: Lip Soother (almonds),

Peppermint Lip Soother (almonds, grape)(available retail in Pensacola, FL only: for mail orcEr seehtt p. //my s ite. fre e s e rve. c o ny's u ds a n ds u n &i e s )

THE SPICE HUNTER Quick & Natural Soup in a Cup:Creamy Thai Noodle (CS, paprika, peppers), Spicy ThaiNoodle (CS, peppers, tomatoes)

The Feingold@ Association does not endorse, approve or assume reponsibility for any product, brand, method or treatment. Th€ presence (or ab6ence)of a product on a Feingold Foodlist, or the discussion of a method or treatment, does not constitute approval (or disapproval). The Foodli*s are basedprimarily upon information supplied by manufacturers and are not based upon independent testing.

Pure Fads/December 2003/Januam 2004 7

Past ksues of Pure FactsDuring the past year major articles

which have appeared in Pure Faasinclude:

December 2002/January 2003Food dyes trigger toddler tantrumsUgly side to those pretty colorsStarting Feingold can seem scary:

Members share their storiesFebruary 2003Obesity, diabetes, high blood

pressure & school foodChanging school lunchesADD/ADIID Smaft Solutions videoMarch 2003Drugs for kids, and for infantsStrattera, a new playerBoys failing academicallyCancer prevention and RitalinApril 2fi)3Sleep & ADHDEssential fatty acidsADHD diagnosis is flawedDietary Connection - our new bookMay 2fi)3School food initiativesParenting's challengesFragrances aren't so lovelyChildhood asthmaJune 2003What can I fix for dinner?Piggy-back your recipesSupportive new studiesNew program book for FAUSJuly/August 2003Soy formula & ADHDDiet & diabetic childrenRidiculous foodsAnts in your panhy?September 2003Science for SaleArsenic in lumberSocial skills bookJoshua's story - updateOctober 2fi)3AspartameAntidepress ants and children"Anecdotal"Halloween strategiesNovember 2003School bus diesel exhaustAutism-mercury linkAntibiotics, allergies, asthmaThe color of salmoncopies are available. Please irclude your

oame aod firll address, plus $2 for each news-letrer. Mail to: FAUS-PF, 127 East MaitrSt.,Riverhead NY ll90l.

taf

olt

-r@[,DENORGANIC

F",\[JS 6[oa'ks ]Ddle'lF*dlu f* lnulpinngsnlolrrson: dnniu .difir.our newslef6en:.

Blue dye proves fatalSynthetic dyes are sometimes used

in medical procedures, and despite alarge body of scientific literatureshowing that they are not harmless or"inactive, " the practice is common.

But for some individuals, especiallythose who are very sick, these dyes cancause serious problems.

Recently, the FDA (Food and DrugAdministration) alerted healthcareprofessionals to the dangers of usingFD&C Blue No. 1 in enteral feedingsolutions.

Reported side effects included bluediscoloration of the skin. urine. fecesor serum, as well as more seriousresults, including death.

This is the same petroleum-basedblue dye that is being added to foods,

Pure Facts issueon sweeteners

The February 2001 issue of ournewsletrcr provided more detailedinformation about many of thenew, exotic sweeteners. To ordera copy see the information in thecolumn on the left.

Pure FactsEditor: Jane Hersey

Contributing m this issuz:

I-orraire CordoDonna CurtisMarkey DokkenShula EdelkindCindy HanellDebbie JacksonBarbara KeeleGail Wachsmutl

Pure Factt is published ten times ayear and is a portion of the materialprovided to members of the FeingoldAssociation of the Udted States.

Membership provides the FeingoldProgram book which includes Recipes& Two Week Menu Plan, a regionalFoodlist containing thousands of ac-ceptable U.S. brand name foods, atelephone and E-mail Help-Line, and asubscription to Pure Facts. T'he costin the U.S. is $69 & $8 shipping. APure Facts subscription plus bulletinboard access is $38/year when orderedseparately.

For more information or details onmembership outside the U.S., contactFAUS, 127 East Main St., Riverhead,NY I l90l or phone (631) 369-9340.

The articles in this newsletter areoffered as information for Pure FatBreaders, and are not intended !o pro-vide medical advice. Please seek theguidance of a qualified health care pro-fessional concerning medical issues.

www.feingold,org@ 2004 by the Feingold Association

of dle United States, Itrc.

Permission to reprintYou are welcome to circulate

articles that appear in Pure Facts.This can be in the form of photo-copies to share with others, or thereprinting of articles in anothernewsletter or in an Internet news-letter or on a web site.

When you reprint, please use thefollowing acknowledgment:

Reprinted ftom Pure Facts, thenewsletter of the Feingold Associa-tion ofthe United States (800) 321-3287. www.feingold.org

8 Pure Facts/Dacember 2003/Januam 2004