Food Phenolics Test Kit
The energy patterns of phenolics. A reaction to a whole range of foods may be caused by an underlying food phenolic. Includes apiol, coumarin, indole, piperine and tyramine.
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The energy patterns of phenolics. A reaction to a whole range of foods may be caused by an underlying food phenolic. Includes apiol, coumarin, indole, piperine and tyramine. 14 test vials for use by professional health providers.
Here is some background information from the Journal of Orthomolecular Psychiatry.
FP 1 Apiol
Occurences: beef, cheese, chocolate, milk, oranges, peas, black pepper, soybeans, tomatoes, almonds, carrot, celery, lettuce, parsley, walnut, bay leaf, lemon.
Correlations: irregular menses, amenorrhea, menopausal flushing, breast tenderness, itching of skin, obesity, chronic fatigue, elbow pain.
FP 2 Caffeic Acid
Occurences: grass pollen, apple, artichoke, beans, carrot, cauliflower, grape, lettuce, olives, coffee.
Correlations: sinus congestion, headache, indigestion, joint pains, dizziness and tingling and numbness of extremities.
FP 3 Cinnamic Acid
Occurences: fruit, cheese, lettuce, tomatoes, clover pollen, sagebrush pollen; used as a flavouring, and in perfumes, cosmetics and medicinal products to give a spicy, oriental perfume;also used to make synthetic indigo dye.
Correlations: acne, eczema, psoriasis, bladder problems, chronic fatigue, hypoglycaemia, chest constriction, craving for fruit, headache, indigestion, sore throat.
FP 4 Coumarin
Occurences: wheat, rice, barley, corn, soy, cheese, beef, eggs, clover pollen, grass pollen.
Correlations: asthma, arthritis, low back pain, cervical neck pain, non-specific pruritis, chronic fatigue, abdominal bloating, ear congestion.
FP 5 Eugenol
Occurences: foods, perfumes, dental practice including in analgesics, cloves, cinnamon, pimento.
Correlations: chronic urticaria.
FP 6 Gallic Acid
Occurences: milk, apple, apricot, banana, barley, beans, beer, cashew nut, cheese, cocoa, egg, crab, cucumber, garlic, ginger, grape, olives, papaya, peach, peanut, pear, pineapple, potato, tea, tomato, wheat, yeast, food colourings.
Correlations: hyperactivity, ADH, dyslexia, arthritis, low back problems, sciatica, chronic severe chest pain, nasal congestion, allergic rhinitis, sinusitis, headaches, dyspepsia, itching, chronic fatigue.
FP 7 Indole
Occurences: in all complete proteins, especially milk, clover pollen.
Correlations: bowel problems, asthma, sinus problems, mental disorientation, craving for milk, headaches, chronic fatigue.
FP 8 Kaempferol
Occurences: grass pollen, some flower pollens, widely distributed in fruit, tomatoes.
FP 9 Phenyl Isothiocyanate
Occurences: chicken, eggs, beef, cheese, lamb, peanuts.
Correlations: chronic arrhythmia, hypertension, arteriosclerosis, migraine headaches, hyperthyroidism, shoulder bursitis, burning arm pains, joint pains, chest constriction, heartburn, headaches, sinus congestion, tingling arms and legs.
FP 10 Phloridzin / Phlorizin / Phloridzite
Occurences: beef, cheese, beet sugar, soy, apples, strawberries.
Correlations: diabetes, collagen disease, active cancer, mood swings, light headedness, low back pain, headaches, shoulder pain, drowsiness and tiredness.
FP 11 Piperine
Occurences: beef, beet sugar, chicken, eggs, lamb, milk, tuna, turkey, yeast, black pepper, tomato, potato.
Correlations: arthritis, burning skin and face, chest congestion, sneezing.
FP 12 Pyrrole / Pyrole
Occurences: found in chlorophyll so widely distributed in plants.
Correlations: chronic abdominal discomfort, mood swings, anxiety, depression, multiple sclerosis, skin rashes.
FP 13 Rutin
Occurences: clover pollen, grass pollen, ragweed pollen.
Correlations: joint pain, bruising, sinus congestion, constipation, hay fever, irritability.
FP 14 Tyramine
Occurences: beer, red wines, some cheese, bananas, red plums, figs, raisins, avocados, some beans, aubergine / eggplant, pickled herring, canned meats, salami, yoghurt, soup cubes, commercial gravies, chocolate, and soy sauce.
Phenolic food compounds (also known as aromatic food compounds) occur naturally in all foods: they give the food colour and flavour and help to prevent premature decomposition.
Much of the information for this kit comes from:
Abram Ber “Neutralization of Phenolic (Aromatic) Food Compounds in A Holistic General Practice” The Journal of Orthomolecular Psychiatry Volume 12, Number 4