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 |