What is the Feingold Association® ?
The Feingold Association®, is a non-profit volunteer organization whose purposes are to support members in the implementation of the Feingold Program and to generate public awareness of the potential role of food and synthetic additives in the treatment of behavior, learning, and health problems. The program is based on a diet eliminating synthetic colors, synthetic flavors, and the preservatives BHA, BHT and TBHQ.
The Feingold Association does not endorse approve or assume responsibility for any product, brand, method or treatment. The presence (or absence) of a product on a Feingold Food list, or the discussion f a method or treatment does not constitute approval (or disapproval). The Food lists are based primarily upon information supplied by manufacturers, and not based upon independent testing.
The Feingold Association of the United States, PO Box 6550, Alexandria, VA 22306, Tel: (703) 768-3287 Fax: (703) 768-3619
The Feingold Program is based upon an elimination diet composed of two stages.
Stage One eliminates:
Synthetic (artificial) colors –sometimes listed as “U.S. Certified Color,” “Color Added,” or by its Food and Drug Administration number, such as “FD&C Yellow No. 5.”
Synthetic (artificial) flavors – may be listed as “flavoring” or “artificial flavoring.” Vanillin is the only synthetic flavoring clearly labeled by its names.
Three antioxidant preservatives: BHA, BHT, and TBHQ
The following foods which contain natural salicylates:
|Apples (also cider & cider vinegar)||Oil of Wintergreen (methyl salicylate)|
|Cherries||Peppers (bell & chilies)|
|Cloves||Plums & prunes|
|Cucumbers & pickles||Tea|
|Grapes & raisins (also wine and wine vinegar)||Aspirin and medication containing aspirin are also removed|
Stage Two. After a favorable response has been observed for 4 to 6 weeks, the natural salicylates may be carefully reintroduced and tested one at a time (as outlined in The Feingold Handbook).
Although many fruits and vegetables are removed at the start of the program, there is still a large selection permitted
|Alfalfa sprouts||Collard greens||Parsley||Turnip greens|
|Bamboo shoots||Eggplant||Parsnips||Water chestnuts|
|Beans (all types)||Kohlrabi||Potatoes, white & sweet||Yams|
|Brussels sprouts||Lima beans||Rhubarb|
|Casaba melon||Honeydew melon||Mangoes||Watermelon|
|Back to School: Things in the classroom that could cause a reaction:|
|Finger paints||Cologne, hair spray|
|Colored clay-Play Doh||Glues|
|Dry erase markers||Licking stamps|
|Air freshener||Scented stickers|
|Chewing on pencils||Disinfected classrooms & bathrooms|
|Scented toys, crayons||Mold in carpeting or air filtration system|
Contact the Feingold Association for information to share with your child’s teacher
Eating Out: Broiled steak or fish are always good choices.
Baked potato and (real) sour cream or spaghetti with (real) butter and cheese.
Fresh vegetable salad (use sour cream or lemon as a dressing) or ask for raw carrot and celery sticks.
Shrimp cocktail, no dressing. Use a lemon wedge.
Salad platter with cottage cheese, raw vegetables, tuna (straight from the can) sliced hard-boiled egg.
Plain hamburgers are generally safe.
Half a grapefruit –without the cherry. Melon wedges are also a good choice.
How about a hero sandwich? Consider roast beef, turkey, cheese, lettuce, and onion.
Offer your support with a donation, volunteer your time, or organize a chapter in your own home town. After all, our children are the future of this country.
The Feingold Association of the United States
540 East Main Street #N
Riverhead, NY 11901
Tel: (800) 321-3287 Fax: (631) 369-9340
Copyright © The Feingold Association. All rights reserved.
Revised: December 27, 2006 .