FAIL–SAFE Family Food Tips and Tricks

BY CARIN CLEGG, ACCREDITED PRACTISING DIETITIAN

As a dietitian who works in the field of food chemical sensitivities and now having a five year old, navigating the world of preservatives and natural chemicals has been another challenge indeed. I wanted to share my experience to help others.

Whilst pregnant with my little one, I noticed he became more active or got the hiccups when I ate more spices and tomato–based foods. When he came out, from day dot, the hospital food offered was not something I could possibly stomach after a major physical trauma like childbirth. Spicy, rich tomato and who knows what preservatives were in it. When asked about my dietary preferences in my no sleep, post birth haze, all I could think of was no pepper, which was of course ignored.

I knew I would likely have trouble breastfeeding if I did not have some home–cooked meals brought in. So, I was prepared. Bub gave me just enough time – from officially starting maternity leave to sending me the signals he was coming that night – to cook 2 lasagnes for freezing (one bland for me and one tasty for my husband) and chicken schnitzel with veggies for dinner and for leftovers. I had my packed snacks and did eat some hospital food, mostly sandwiches and breakfast options.

I stayed in hospital for the minimum 2 days before being able to get back to my home–cooked food and have nursing support for successful breastfeeding. I did have a little trouble breastfeeding at first, but who does not, particularly with the first child. It is all a big learning curve and it sometimes hurts!

At five months old, bub got sick for a few weeks and was challenged with super strong flavours in medications, a time, when his system was more sensitive. A bit of a mistake, but hindsight is a great thing. We gave him flavoured medication which disrupted his sleep. It took 1 week to cause the sleep disturbance due to the build–up effect and another week off the high flavours to allow his sleep to settle again. A bit of a mistake, but hindsight is a great thing.

Over time I learnt to tell if he had eaten too much of those tomato, citrus, spicy, or flavoured and additive rich foods as it affected his spit ups post feed, hiccups, sleep, including bed wetting, bowels, big emotions, hyperactivity and poor concentration.

Being a good cook, I have a lot of tricks I use. I made a lot of pumpkin–based meals like pasta salad, risotto, pumpkin soup, and even used pumpkin soup as a stock in casseroles. For some reason he still does not like pumpkin, but we keep trying. I make tomato sauce with beetroot and various veggies and freeze some jars for later where we would use for spaghetti bolognese, dinosaur pasta sauce, pizza sauce, stock, or just as sauce on the plate. Homemade hummus is also a winner.

When out and about, even on holiday, we plan our meals and snacks and take packed lunches. On hot beach days we take homemade ice blocks, frozen or fresh fruit and iced water. We eat before we go out sometimes and often take our own food when visiting friends and family, for all to share.

Managing celebrations is tricky. Because symptoms are mild, I find myself not saying ‘no’ as much as I would like. Consequently, we just deal with the results which are not severe because I control the food most of the time, which includes specifying what foods to bring by family and guests, including as gifts.

The evidence does show that most younger children react to additives so giving feedback to kid’s party venues and talking to parents is something that I do. Encouraging fresh, healthy, and less processed foods, which will likely have less preservatives is often well received. Kids have small attention spans at parties and do not need a huge banquet of foods offered. A fruit and veggie platter, with cheese or dip and crackers or popcorn would keep them happy. And traditionally have the birthday cake for the special treat.

It is difficult, and even exhausting to have control over what is in all the foods offered by everyone, all the time, and keep up with juggling work and everything else in life. Having lots of tricks up your sleeves definitely helps. My hat goes off to families with more acutely food sensitive individuals. It really is a struggle and painful at times, but having the whole family feeling happy and healthy is so valuable, the persistence is worth it!

Carin Clegg is the Director of Bright Diets and is a Paediatric Dietitian and Fitness Professional with an interest in environmental sustainability. Carin wants everyone to be clever about their eating to feel happy, healthy and vibrant!

Contact Carin on 0407 492 278 or via www.brightdiets.com.au