FOOD PHENOLICS

Phenolics are naturally occurring chemicals found in many foods but are also present in additives.

Sensitive children have a threshold for tolerance, so parents may need to monitor the total load of phenol foods through the day to avoid triggering a reaction.

Phenolic compounds give colour, taste, flavor and smell to foods. They are also present in:

salicylates, amines, colours and preservatives.

Typical reactions to an over accumulation of phenolic foods in a sensitive child may include some of the following:

  • Red face and/or ears
  • Night sweats
  • Smelly head/bed and stools
  • Bloated stomach, rash, thirst
  • Dark circles under the eyes
  • Hyperactivity, aggression
  • Headaches and migraines
  • Behavioral disorders
  • Respiratory symptoms
  • Difficulty falling asleep at night and waking after only several hours

High Phenol foods include:

Fruits

Vegetables

Grains

Dairy & Eggs

Apples

Apricot

Avocado

Banana

Berries – blackberry, blueberry, raspberry, strawberry

Cherry

Fig

Grape

Lemon

Lime

Olive

Peach

Pear

Pineapple

Plum

Prune

Raisin

Rhubarb

Watermelon

Asparagus

Beetroot

Brussel Sprouts

Cabbage

Capsicum

Cauliflower

Celery

Corn

Lettuce

Onion

Parsley

Parsnip

Peas

Potato

Pumpkin

Sweet potato

Tomato

Turnip

Barley

Buckwheat

Oats

Rice

Rye

Wheat

Yeasted baked goods

Milk (cow & goat)

Cheese

Cottage cheese

Eggs

Legumes & Nuts

Meat, Poultry & Fish

Beverages

Misc.

Almonds

Cashew

Lima beans

Peanuts

Pinto beans

Soya beans

Walnut

Bass

Beef

Chicken

Crab

Mutton

Oyster

Pork

Salmon

Shrimp

Tuna

Turkey

Beer

Fruit juice

Tomato juice

Cocoa

Coffee

Chocolate

Honey

Malt

Peppercorn

Yeast & yeast extracts