I see that you have to pay for the Feingold diet specifics, i.e. products list, etc.
Feingold seems to mainly focus on artificial additives, that's stage 1, right? Then stage 2 is natural salicylates?
I notice certain foods are high in sals on one list and low on another list. It's quite confusing. Is it worth it to do Feingold and just do what they recommend or try to assess each food we prepare at home on my own?
Does that make sense? Any ideas? Thanks!
Feingold seems to mainly focus on artificial additives, that's stage 1, right? Then stage 2 is natural salicylates?
I notice certain foods are high in sals on one list and low on another list. It's quite confusing. Is it worth it to do Feingold and just do what they recommend or try to assess each food we prepare at home on my own?
Does that make sense? Any ideas? Thanks!







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