Download Phenol Sensitivity Phenols are a group substances found in natural

Phenol Sensitivity
Phenols are a group substances found in natural foods which have antioxidant effects. They are also
produced by gut microbes. Phenols are metabolized by PST (Phenol Sulfo Transferase enzyme)
which many autistic children are deficient in. Deficiency of PST leads to problems of poor sulphation
and toxin removal. So signs of phenol intolerance or poor processing of phenols can indicate faulty
sulphation. Some individuals have difficulty tolerating even small amounts of them. The reaction to a
natural salicylate/phenol can be severe if a person is highly sensitive. Some people are troubled by
only one or two, while others are sensitive to all of them.
Addressing the need to eliminate foods high in Phenols / salicylates is usually reserved for advanced
stages of GFCF dietary intervention. A minimum of 2 months providing GFCFSFCF foods should be
addressed, making sure the diet is clean of gluten, casein, soya and corn offending ingredients before
proceeding.
Listed below are some of the symptoms that may be the result of eating highly phenolic foods. (Note:
Not all of these symptoms need to be present and it is also important to note that many of these
symptoms can also be due to other medical issues.)
Signs of Phenol Intolerance
Typically these will come on quite quickly after eating phenolic foods (between 20 minutes and 2
hours after). Listed below are some of the symptoms that may be the result of eating highly phenolic
foods. (Note: not all of these symptoms need to be present and it is also important to note that many
of these symptoms can also be due to other issues).
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Red cheeks or ears
Craving for high phenolic foods
Hyperactivity (could also be caused by yeast overgrowth)
Fatigue (could also be caused by yeast overgrowth)
Inappropriate laughter (could also be caused by yeast overgrowth)
Aggression
Self injurious behaviour, eg head banging
Impatience
Poor sleeping habits/ night waking for several hours
Headaches
Poor neuro-muscular function
Night sweats,
Black under eyes
Excessive thirst
Facial flushing
Diarrhea or constipation with undigested food
Oodorous bed clothes
strange rashes that appear on the body
erratic behaviors and moods
Reactions to medications or artificial ingredients
Reducing the phenols in the diet, using Epsom salts baths and using Houston No-Fenol
enzymes can help the body reduce the load on the sulphation systems.
Sulphation plays a part in detoxification, maintaining the blood/brain barrier, maintaining the gut
wall, digestion, neuro development and the immune system. With poor sulphation you are more
likely to suffer a leaky gut and a leaky blood/brain barrier. You are also more likely to accumulate
toxins as the detoxification systems will function much less efficiently. Chronic infections in the
gut increase the need for extra sulphate. Sulphate is needed right at the beginning of the process
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of digestion to stimulate stomach secretions. If the stomach secretions are not appropriate, then
the whole of the digestive system will function poorly. Phenols have been found to depress
serotonin (involved in mood, sleep and peristalsis of the bowel) and elevate histamine (involved in
allergic response). Phenols can lead to toxic overload and/or stimulate allergic response.
Mercury blocks sulphation.
By greatly reducing phenols and salicylates in the diet, many children on the spectrum became much
happier and had fewer issues.
Low Fruits
Low vegetables
Low Animal Products
Apple (yellow)
Banana
Bamboo Shoot
Bean sprouts
Beef
Paw Paw
Black-eyed peas
Egg
Pear
Brown beans
Fish
Pomegranate
Brussel sprouts
Lamb
Low Grains
Cabbage
Liver
Arrowroot
Celery
Pork
Buckwheat
Chickpeas
Poultry
Cornmeal
Leeks
Shellfish
Maize
Millet
Rice
Lentils
Soy
Lettuce
Lettuce
Low Other
Low Nuts/Seeds
Lima beans
Carob powder
Cashews
Mung beans
Chives
Poppy seeds
Peas
Potato
Cocoa powder
Maple syrup
Shallots
Parsley
Soybeans
Saffron
Summer squash
Shallots
Swede
Sugar
Sweet potato
Chamomile tea
Moderate Fruits
Moderate vegetables
Moderate Nuts & Seeds
Apples (red)
Asparagus
Brazil nuts
Cantaloupe
Beet
Coconut (dried)
Cherries (sweet)
Carrot
Hazelnuts
Figs
Cauliflower
Macadamia nuts
Grapes light/seedless
Corn
Pecans
Kiwi (golden)
Lemon
Cucumber (no skin)
Aubergine
Sesame seeds
Sunflower seeds
Lychee
Green beans
Walnuts
Mango
Olives (black)
Moderate Other
Nectarine
Onion
Coriander leaves
Passion Fruit
Parsnip
Garlic
Persimmon
Pumpkin
Molasses
Pineapple
Spinach
Tea (herbal/decaf)
Rhubarb
Squash (marrow)
Watermelon
Turnip
High Moderate Fruits
High-moderate vegetables
High Moderate Nuts
Apples (green)
Alfalfa
Pine nuts
Cherries (sour)
Broad beans
Pistachios
Grapes (red)
Broccoli
High Moderate Other
Grapefruit (red)
Cucumber (with skin)
Coffee
Kiwi (green)
Mushrooms
Mandarin orange
Okra
Mulberries
Peach
Watercress
High Fruits
High Vegetables
High Nuts
Apricots
Chicory
Almonds
Blackberries
Endive
Peanuts
Blueberries
Peppers (red/yellow)
Water chestnuts
Boysenberries
Radishes
High Other
Cranberries
Tomatoes
Bay leaves
Cranberry sauce
Currants
Courgettes
Basil
Caraway
Dates
Chilli powder
Guava
Loganberries
Ginger root
Mint
Orange
Plum
Nutmeg
White pepper
Very High Fruits
Peppermints
Pimentos
Tea (green, black)
Vanilla flavouring
vinegar
Very High Other
Very High Vegetables
Raisins
Pepper (green)
Allspice
Raspberries
Tomato paste
Cardamom
Prunes
Tomato sauce
Cloves
Strawberries
Dill
Licorice
Paprika(sweet)
Black Pepper
Pickles
EXTREMELY HIGH
Aniseed
Cayenne
Cumin
Honey
Mustard powder
Rosemary
Turmeric
Celery powder
Curry
Horseradish
Oregano
Sage
Thyme
There is some good information on phenols at www.feingold.org.
Sue Simmons, D.N.Med., CNHC, NTCC mBANT, BSc Hons
Nutritional Therapist
Cinnamon
Dill powder
Mace
Paprika (hot)
Tarragon
Worcestershire sauce