My daughter is allergic to cirtic acid, which is naturally found in many fruits and veggies. We just made the correlation really.
We knew she couldn't eat grapes and oranges and after doing some research, it just makes sense. And the real bummer is all the bread we eat is sourdough. This list of trigger foods makes sense with the problems we were having with her. We eat a lot of tomatoes, berries, cheese, sourdough (not only as bread but as pancakes).
She has never had a regular bowel movement and she is over 2 years old. We were just stumped as to why she constantly had diarrhea. We started an elimination diet 2 days ago with her and also cut out gluten and dairy since we know that she is also sensitive to oats(she doesn't digest them at all). She did not have a bowel movement yesterday and she used to have at least 2 blow out nasty poops a day so I think that is a sign of possible improvement. Her little hiney has been so sore. She decided yesterday that she also wants to potty learn. YAH!!
List of Foods That Contain Citric Acid In Their Natural State
* Citrus fruits: all of 'em. It's strongest in lemons and limes, which are up to 8% citric acid by weight and can even be used to extract the chemical from; sour oranges can also be used, so we assume that the more sour the fruit the higher the citric acid content.
* Berries and soft fruit: Almost all berries with the possible exception of blueberries. Certainly found in: strawberry, raspberry, gooseberry, cranberry, redcurrant, blackcurrant. Redcurrants are one of the worst offenders - redcurrant juice can be used to replace lemon juice in jam recipes!
* Exotic fruits: Pineapple, tamarind
* Stone fruits: Cherries (apparently only a small amount)
* Vegetables: Tomatoes, cayenne peppers (not the same as sweet peppers), Jerusalem artichoke, lettuce (!)
* Wine - as a by-product of fermentation, and to improve clarity
* Cheese - Citric acid is used in the manufacturing process to help clot the milk faster. It may be an integral part of making certain cheeses, especially mass-produced mozzarella, but appears to be a by-product of industrialisation for most British cheeses: the traditional method of adding bacterial culture to the milk and allowing it to act slowly does not use added citric acid as far as I know. I don't, however, know whether citric acid also appears naturally in cheese as a by-product of the bacterial reactions. Conclusion: traditional (read: expensive) cheeses are likely to be safer, but the jury's out overall.
* Sourdough breads eg. rye bread - as a by-product of fermentation.
Mommy to DS13, DS12, DS7, DD5, DD3, and twin GIRLS : born at home in the water on 12/18/09