Issues in food allergy and intolerance, coeliac disease, gut disorders, eczema, 'free from' and all allergies and sensitivities
You have a few weeks from the date at the top of this blog to catch up with Rick Stein’s Far Eastern Odyssey, Episode 2, originally broadcast in 2009, and repeated this weekend, in which the well-known chef discusses food…
Read more
Most press releases I get (sometimes over a hundred a day) are pretty dull, but a recent one from research and consulting firm GlobalData piqued my interest enough to survive the DEL key treatment. It confirmed that two coeliac drugs are…
Read more
Given that I have written for the Mail group of papers – it’s a few years old, but my article on a lady’s experience with gluten ataxia and coeliac disease is here – I am in some minuscule part a…
Read more
There was a terrific piece published in the New Yorker recently about the whole gluten cultural phenomenon, taking in coeliac disease, non-coeliac gluten sensitivity (NCGS), breadmaking, FODMAPs, and the free from industry. It was health journalism at its best. And…
Read more
Another day, another Daily Mail article telling some people they’re deluded. I agree with Dr Ranj on a lot: the unproven usefulness of IgG testing, the risks of extreme diets, that self-diagnosis is not reliable, for instance. My objections are…
Read more
Given my last post was a rant about media – namely Marie Claire – getting it very wrong, in this case on the subject of gluten-free skincare, and that poor articles on food sensitivity have fuelled many other stroppy posts…
Read more
More nonsense in gluten-free with the publication of this under-researched, alarmist and inaccurate article on gluten-free skincare in Marie Claire. Women’s magazines, like all magazines, exist to make money. To some extent, most women’s magazines achieve this by being seen…
Read more
What Djokovic says Extracted from Serve to Win, by Novak Djokovic: “… when you think of foods that spike your insulin, you generally think of sugary foods: candy, ice cream, honey or cookies … such foods raise your blood sugar…
Read more
Quick post about a news item this week which caught my eye, on the increasing prevalence of lupin being used in products Stateside. Lupin has the potential to cross-react with peanut and soya — meaning some people with peanut and…
Read more
There’s been a great deal of media coverage of free from and food sensitivities lately, and it’s worth remembering how far we have come on this. I recall pitching allergy, intolerance and coeliac-related articles to magazines and papers ten, even…
Read more