Dear Feingold Association Members & Friends,
- Sept 11 -- Ruling in appeal of Dr. Sinaiko case expected
- Oct. 03-05, 2003 -- DAN! Conference in Oregon
- Nov. 22, 2003 -- Feingold Conference in NY
- From WebMD: The Behavioral Complaint
- Sheila Rogers: Finding Triggers for Tics
- Corn Syrup - Sorbitol Connection?
- Try something exotic for dinner - Persian, easy, and as an added bonus this recipe is GF/CF
We have been following the case of the Medical Board of California vs. Dr. Robert Sinaiko for several years now. For those of you new to this newsletter, Dr. Sinaiko studied under Dr. Feingold and continued his work. He is one of the medical advisors of the Feingold Association.
In 1996, Dr. Sinaiko was accused by the Medical Board of "not using the ladder of treatment" because he looked for allergies and other underlying causes of a child's ADHD instead of blindly applying stimulant medication. His use of the Feingold diet was used to attack him.
Broadening their approach, and bragging of their policy called "the death of a thousand cuts," the Medical Board expanded their accusations to include allergy testing of a child with ADHD, testing for IgG abnormalities, diagnosis and treatment of chronic fatigue, chemical sensitivity, fungal sinusitis, and mold allergy, and use of the safe and effective EPD allergy treatment. (See more about EPD at http://www.treatmentchoice.org/epd.html)
That each patient involved improved under Dr. Sinaiko's care was of no interest to the Medical Board.
More information, and the entire background for those of you new to this case, may be found at www.treatmentchoice.com
 OCT. 03-05, 2003 -- DAN! CONFERENCE IN OREGON
The Autism Research Institute sponsors the 12th Defeat Autism Now! Conference in Portland, Oregon, October 3 - 5, 2003. There will be practical guides for parents as well as training for practitioners. See more information and register on line at http://www.DANconference.com
 NOV. 22, 2003 -- FEINGOLD CONFERENCE IN NY
ADHD + Sensory Processing & Strategies for Success in the Classroom: a full-day seminar at the Center for the Arts at the College of Staten Island.
-- "What are all those funny things in food?" by Jane Hersey
-- Sensory Processing Disorders & School-Age Children by Debra Dickson, RPT
-- Panel Discussion for your participation
Call 1-800-321-3287 for more information and registration.
 THE BEHAVIORAL COMPLAINT:
ESSAY BY STANLEY TURECKI, MD
As a psychiatrist who treats children, his approach to diagnosis is centrally linked to the concept of individuality and the understanding that any one child is different from all other children.
Contemp Pediatr 20(8) 2003 The article in Medscape is no longer available
Dr. Turecki discusses the impact of environment and its effect on temperament issues, but never quite makes the connection with diet. Nevertheless, this article contains useful information for the parent and clinician.
 SHEILA ROGERS: FINDING TRIGGERS FOR TICS
Many people with Tourette syndrome (TS) report that certain foods, toxic chemicals, or other environmental situations make their tics worse. But how can this be if TS is a "genetic" condition?
See the article from the Association for Comprehensive Neuro Therapy (ACN) at www.latitudes.org
 CORN SYRUP - SORBITOL CONNECTION?
"If your child reacts to corn syrup, beware of sorbitol as well," warns one of our vigilant parents.
She writes:My daughter reacts to processed corn products such as corn syrup, corn oil, high fructose corn syrup, etc. Many years ago she was having severe behavior problems and we hadn't changed anything other than the doctor prescribing some medicine (Carafate) for gastroesophogheal reflux. After three days of constant tantrums, I looked up Carafate in the PDR and noted that sorbitol was the sweetener. I called the pharmacist to ask what sorbitol was made from, and when she didn't know, I asked her to call the drug company and ask. The pharmacist called back the next day and told me that sorbitol is made from corn. We quit the medication, and she returned to her sweet charming self after 24 hours.Note: If you or your child are asthmatic, sorbitol and other corn products may be an asthma trigger because of their sulfite content. See more about sulfite and asthma.
This was subsequently confirmed by Archer Daniel Midland (ADM), the major corn processor in the US. Fructose is also usually made from corn. According to ADM, in processing corn oil, corn syrup, sorbitol, etc., they soak the corn in sulfuric acid and later add another chemical to counter the acid. All of the processed corn products have sulfur residues in them, with dextrose having the least amount. The person I spoke with at ADM told me that her mother reacted to the sulfur residue, and perhaps that was the cause of my daughter's problems.
(This child can eat ordinary corn with no problem, ruling out a corn allergy.)
I have noticed that for sorbitol, whether she reacts to it depends on the amount. The normal dose of the prescription medication that she had reacted to was to take 1 tsp, three times a day. She definitely reacted to that. Yet months later we retried the medication only taking it once a day, and she was ok. Unfortunately, medicines don't list the quantity of the inactive ingredients, only the primary active ingredients. So it's impossible to know how much sorbitol is in any particular product.
 TRY SOMETHING EXOTIC FOR DINNER
- Persian, easy, and as an added bonus this recipe is GF/CF
To print this recipe
There is an interesting class of Persian foods called "ku-ku" which is similar to the Jewish "Kugle" in that it involves some sort of vegetable and eggs. This recipe, provided by a recent immigrant to the U.S., is vegetarian, gluten-free, casein-free, and a true ethnic delight - in fact I had to learn another language to understand it.
Although the green ingredients are not listed as "salicylates" to be avoided on Stage One of the Feingold Program, they are also usually used in much smaller amounts in American cooking. They are healthful and full of vitamins, but it may be prudent to be a bit cautious if you or your child are salicylate-sensitive. Simply test it as you would any new salicylate food, and feel free to give us your feedback.
1 bunch fresh Parsley
1 bunch fresh Cilantro
1 bunch fresh Dill
(Dried herbs can be substituted if necessary but fresh is better)
1/2 to 1 Onion
1 clove Garlic (optional)
Salt & Pepper to taste
Oil for frying
Finely dice or chop the vegetables by hand or process in a food processor to chop.
Add several beaten eggs (we used 6) until the mixture is quite wet. If you wish to minimize your cholesterol, use more whites and fewer yolks.
Generously cover bottom of large pan with oil, and heat on top of stove. When oil is hot, add the mixture and lower the temperature. Cover and cook gently, and turn when bottom is done and it will hold together. A good way to turn it is to remove it to a plate and then return it to the pan with the browned side up.
Continue cooking until eggs are cooked through and ku-ku is firm to the touch.
Remove to a serving plate. Slice and eat while warm.
If you tolerate dairy, this is good with plain yogurt.
This could undoubtedly also be cooked inside the oven using less oil, baking until the eggs are cooked through and the KuKu holds together, but it won't be quite the same.