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, flavour 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
• Behavioural 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

This information is provided as part of the Canary Bird Kinesiology A–Z Sensitivity Directory.

For broader patterns and symptom experiences, visit the Symptoms page or return to the full A–Z Directory.