Feingold E-Mail Newsletter Archives
November 1998

Dear Feingold Friends & Members,

Thanksgiving is almost here and we at Feingold have much to be thankful for, not least of which is the fact that my computer finally is fixed in time to get this month's E-Mail News out to you before the holiday !!

This month's topics
     Gravy, Turkey, Stuffing,
     Milk/Wheat-free Pumpkin Pie variations
     "YellowBerry" Sauce

This conference was held this week, and we were eloquently represented by Dr. Arnold Brenner who managed to get 8 slides of the research into the 3 minutes we were alloted in the public comments section of the Conference.

Dr. Eugene Arnold also discussed the diet research and the positive results, and our Kathy Bratby, Feingold President, was able to correct his error, in which he said that the Feingold diet has now been changed to be the Oligoantigenic diet. This error reflects the fact that some of the newer research used diets which eliminated more items than the usual Feingold diet.

You can see the Consensus Statement here

See Section #3, in which the NIH states: "Some of the dietary elimination strategies showed intriguing results suggesting future research. "

Nov. 6 Hearing:

In an unprecedented move, the Medical Board of California panel decided NOT to blindly revoke the license of Dr. Sinaiko, but to read all the testimony first.

This case has become an issue much larger than the one doctor, and involves the issue of medical freedom. You can see more about it at the web site www.TreatmentChoice.com where you can also purchase a yellow ribbon lapel pin to show your support for PROGRESS IN MEDICINE WITHOUT FEAR OF REPRISAL. If you have a web site, we encourage you to also put the yellow ribbon graphic on your site with a link, to help increase the understanding of the situation.

[note: the color of this ribbon was changed to orange during the Gulf War]

We are also thankful that in January, when the new California Legislature convenes, 2 bills will be introduced:

This is important to the Feingold Association and the people who we serve because it will hopefully result in encouragement for physicians to discuss all available medical treatments, including dietary management for ADHD.

A bill similar to the Physicians Right to Practice Act has already passed in several other states, and adding California to that list will be a major accomplishment, since we know that California affects the rest of the country.

[Note: In 2000, this bill became law in a gutted format. Instead of being the Physicians Right to Practice Act, SB2100 is now a review committee whose first meeting was devoted to discussion of discipline of doctors practicing alternative medicine. A major disappointment.]

Gravy, Turkey, Stuffing,
Pumpkin Pie variations,
Yellow "Berry" Sauce etc.

This recipe collection was done in a rush, between being in California and having a broken computer, but I will invite suggestions now for Christmas and Hanukka recipes that are all-natural, Feingold Stage One, or wheat/milk-free. Thanks.


Use any fresh or frozen turkey that is NOT PRE-BASTED or injected with anything. If you absolutely cannot find one in the regular supermarket, check out the turkeys at the local Kosher Butcher shop, which are minimally processed and not pre-basted

Don't forget that BOAR'S HEAD turkey breasts are available at many supermarkets and are acceptable on the Feingold diet. Some contain Corn Syrup, and some of their beef products contain MSG or Nitrites, but are otherwise acceptable. Check your Foodlists if you want to avoid Corn Syrup, MSG, or Nitrites. [Check also the product alerts in the Members Section for some changes]

YORKSHIRE FARMS [now called Wellshire Farms - 3/8/08] products (hot dogs, deli meats, bacon, etc) were added to the Feingold Foodlists in November, 1997. For more information, call them at 877-467-2331 or 888-785-2331 or see their web site at: www.wellshirefarms.com

Their meats do not contain nitrites, phosphates, food starches, food by-products, antibiotics, growth stimulants, or MSG. These are fully cooked all natural products, vacuum packaged and refrigerated to assure freshness.


Below are some recipes for gravy from gourmet cook Pam Weldon at For Pete's Sake, using your home-made broth, a broth from our Foodlist, or one of her Hega broth pastes, which are in the process of being approved for use on the Feingold Foodlists. Contact For Pete's Sake for information on ordering these handy broth pastes as well as other mixes and convience foods.

Phone:    (USA) 800- 864-7383
E-Mail:   petesake@ptd.net

GRAVY, using Hega or other approved broth:
2 Tb    flour
2 Tb    butter or oil
1 Cup   broth
Make a paste of equal parts fat & flour, whisk into hot broth, season as desired.
Adjust for desired consistency

with pan drippings & approved broth:
POUR pan drippings into 2 cup measuring container.
ADD prepared approved broth to equal 2 cups liquid.
    (for turkey gravy, use 1/2 beef broth plus
    1/2 chicken broth added to the turkey drippings)

PLACE 1/2 cup cold broth into container with tight fitting lid
ADD 1/4 cup flour.
Close lid and SHAKE well.

POUR remaining liquid into sauce pan.
Slowly STIR in flour/broth mixture.
HEAT to boiling stirring constantly.
BOIL for 1-2 minutes.
SEASON to taste with salt, pepper, and a pinch of rubbed sage (optional).


Chopped or cut up onion
8 oz mushrooms, more or less, sliced or chopped
Oil or other fat, butter, etc.
Garlic, either fresh or powdered
Salt, Pepper, to taste
Soy sauce
Water or vegetable water
Corn Starch or other thickener (whole wheat flour adds color)

This is my recipe, and I confess I never measure anything, but if using corn starch, use about 2 TB corn starch for 1 1/2 or 2 Cups liquid, like it says on the box. If using flour or whole wheat flour, use about 1/4 cup flour to 2 cups liquid.

SAUTE the onions & mushrooms until at least soft; if you leave them until they are very very brown or even a bit burned, it is usually OK, and the carmelized stuff gives it a deeper color when you add water.

If you need a low-fat recipe, use spray oil, or just use very little oil .... the mushrooms release a lot of water anyhow as they cook.

ADD garlic cut up small, minced, or powdered at any time during this sauteeing. ADD any other spices you like, such as curry (if on Feingold Stage Two) or rosemary etc.

DISSOLVE the corn starch or flour in a little cold water and
ADD to the sauteed vegetables
ADD liquid
ADD enough soy sauce to make the color nice, tasting it.
STIR over a low or medium heat for a couple of minutes until thick.
CORRECT by adding more water, soy sauce, or thickener.

This makes a nice lumpy gravy, and if you tend to get lumps using corn starch anyway, this is the one for you. If you are not a vegetarian, use the Hega beef base or pan drippings as part of the liquid.

For stuffing, you could use any bread that you normally use -- or even cooked rice -- as the stuffing base. Simply saute some onions; add mushrooms if you like; slice up a stalk or 2 of celery, and grate a carrot, adding to the onions. Add garlic powder or minced garlic, if you like it. Add any other spice you like with chicken or turkey, but beware of adding too much thyme, which can taste like moldy bread. Add parsley, either fresh (cut up) or flakes. POUR all this into your big bowl of bread cubes. If the bread is not stale, it's OK, but if you really want stale bread, bake the cubes or the slices (then cube 'em) in a low oven for a while until "stale". Then mix it all up in a big bowl and add enough water while mixing to make it "feel" like stuffing. If you are using rice instead of bread, you may want to add some bread crumbs to help it stick together, but it works ok without them too.

How much vegetables to use? Enough to make sure they show up pretty when mixed with the bread cubes. If you really want prepared stuffing mix, go to your best health food store and talk to them about their stuffings, checking the ingredients for salicylates if necessary. If you are very sensitive, or if you are a beginner on the diet, call the manufacturer as well to ask questions about the ingredients IN the ingredients.

What to do with the extra stuffing that won't fit in the bird? Put it in a greased loaf pan, covering the top with aluminimum foil, or even just wrap it up in heavy aluminimum foil, or put it in a covered caserole dish, and refrigerate until about an hour before the turkey is done. Then put it in the oven with the turkey. It's yummy with gravy, of course.

Can there be PUMPKIN PIE when you need to avoid milk or wheat? YES. This is NOT a recipe, but just adjustments you can make to your favorite recipe. FEINGOLD STAGE ONE people must leave out the cloves, which are on the "salicylate" list, but it will taste fine without it, just a little bland.

Do NOT use the canned pumpkin pie MIX, but any plain canned mashed pumpkin should be fine. Of course, you can buy a fresh pumpkin and cook it and mash it if you insist. They are cheap now, right after Halloween, and we have 5 of them decorating my dining room corner. Where they will probably sit until the millenium .... If you do it "from scratch," don't forget to bake the washed pumpkin seeds sprinkled with salt until crunchy .... yum.

You can use almost any recipe for the pie, with the following adjustments or variations:

You can use whole milk or cream or condensed milk (check the brand with your Foodlist) as your recipe calls for. [Make sure your whole milk is NOT "vitamin A&D" milk because there can be a preservative in the added vitamin A.]

OR, you can substitute plain whole milk for the cream etc.; you might want to use a little less, or even add an extra egg to make up the liquid, so that the pie will be firmer ... I have done both and it comes out fine.

For those who do not need to eliminate wheat, use any pie shell recipe or crushed cookie crumb recipe, using ingredients that are acceptable in the Foodlist.


Simply substitute whatever milk substitute you usually use (rice, soy, oat ....) for the milk. If your recipe calls for cream, do the same as mentioned above for milk -- use a little less "milk" and add an extra egg. One egg = 1/4 cup liquid approximately.

WHEAT FREE pie crust:
For an easy crumb crust, buy and crush any plain non-wheat acceptable cookie, or make the "variety" cookies on the back of the ENER-G wheat-free baking mix and then crush them. They are drop cookies, so you can actually drop them REAL close together on a single baking sheet to make one giant cookie ... remember you're going to crush it anyway ... or at least you're going to crush whatever you can save from the family eating up, because this recipe makes a very delicate melt-in-your-mouth cookie, even this way.

After crushing (put cookies in a plastic or paper bag and roll a rolling pin or jar over it), use the crumbs in any crumb crust recipe, checking, of course, for acceptable brands of margarine or butter or crisco-type shortening.

Use an egg substitute such as ENER-G egg replacer, (which I have never ever done, so check the box to make sure you can bake with it).

OR use tapioca or corn starch instead of eggs, cook your pumpkin/"milk" mixture over low heat like you would any tapioca or corn starch pudding, and THEN pour it into a crumb-crust pie shell. No baking needed, if the crust does not need baking or if you pre-bake it. This I HAVE done -- in fact, we even did it using water instead of milk substitute and it was quite edible.

This is an alternative to cranberry sauce for the Stage One Feingolder who must avoid cranberries.

[1] Smooth:
Take a can of crushed pineapple-in-its-own-juice and blend until smooth with one envelope of unflavored gelatine. Heat in a saucepan, stirring, until almost boiling (well, until pretty hot -- you just need to dissolve the gelatine). Refrigerate. This is foamy, and very pale yellow, a little soft, but pleasant, almost like a stiff pudding. You can use more gelatine if you want it stiffer. Use 2 cups of pineapple juice instead of crushed pineapple for a clear smooth jello-like "berry" sauce. It is sweet enough without any added sugar unless you like things REALLY sweet.

[2] Berry-ish:
Drain well a can of crushed pineapple, pouring the juice into a little saucepan. Add enough water to make one cup. Sprinkle on 2 packages of unflavored gelatine. Heat and stir until dissolved (not long). Refrigerate. This can be chilled in a loaf pan or a cake pan and sliced for serving.

Wishing you a very happy and safe Thanksgiving,

Shula Edelkind, webmaster
The Feingold® Association of the United States

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