The FAILSAFE diet is an elimination diet that was developed by dieticians and allergy specialists at the Royal Prince Alfred Hospital Allergy Clinic in Sydney, Australia. It recognises that there are a number of naturally occurring chemicals in food that can cause a variety of problems for certain people. The chemical groups that the FAILSAFE diet considers are salicylate, amines and glutamates, and gluten and dairy are often omitted too. An individual undertaking the FAILSAFE diet will follow a low chemical load menu for between 2 and 4 weeks, and then start challenging themselves using various prescribed methods at the end of a determined period. (For children, it is best to do the FAILSAFE diet under the guidance of a qualified dietician to ensure that it is carried out correctly and that nutritional profiles aren’t compromised.)
This blog is just some of the recipes that I’ve come up with when I have conducted the FAILSAFE diet. I’ve done it 3 times now. The first time I did the diet I omitted all of the chemical groups, including gluten and dairy to determine my areas of aggravation. Subsequent times, I’ve undertaken the diet with a focus on dealing with a salicylate overload, to wipe the slate clean so to speak. As a consequence, all of the recipes are gluten free and low salicylate, but not necessary low in amines. Most recipes are dairy free, but a few include butter.
If you have any FAILSAFE questions, please feel free to contact me.