Issues in food allergy and intolerance, coeliac disease, gut disorders, eczema, 'free from' and all allergies and sensitivities
The death of 11-year-old Raffi Pownall due to milk-allergy induced anaphylaxis in June was another unbearable tragedy felt deeply throughout the allergy community. What made the case even more poignant and painful was the fact that it was the boy’s…
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Ten years ago, at the Allergy & Gluten Free Show, as it was then called, you might have found me at Stand 25A, working for my long-term colleagues at Foods Matter. Alongside us on one, or was it two, of…
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New Gluten Labelling Guidance has been published today by the Food & Drink Federation — in partnership with Coeliac UK, the Anaphylaxis Campaign, and others — the aim of which is to “achieve greater consistency in how the presence of cereals…
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Pine nuts — or pine kernels — are edible seeds harvested from some species of pine tree. They may also be called pignoli (the Italian name), pinoli, Indian nut, or piñon. They’ve been in the (allergy) news a lot more…
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It was a while ago now, but not long after I wrote a post called Are Oats Good for Eczema? a reader wrote to me and pointed out that, if you have nickel allergy, oats can be a problem. As…
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I recently took a wander among the aisles and stalls of a couple of excellent food and health trade shows — Natural and Organic Products Europe, held annually at the Excel Centre, East London, and the Farm Shop & Deli…
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Upsetting reports coming in from the US via FATE suggest that a young girl, Denise Saldate, has died after using a toothpaste containing milk protein, to which she was severely allergic. The cause in this sad case appears to have…
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First things first — spelt is not gluten-free. But is spelt wheat-free? I see this question asked a lot, but it doesn’t really make sense. Perhaps an analogy is the best way to demonstrate why. But first, let’s look at…
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For around a year, many coeliacs have been frustrated at the visual similarities between M&S Made Without Wheat branding and colour scheme, and that of their ordinary gluten-containing lines. Mistakes have been made. Many of them. The latest I saw…
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Real bread, according to Sustain’s Real Bread Campaign (RBC), must be free of artificial additives and processing aids. So no baking powders, enzymes or vegetable gums such as xanthan. Essentially: flour, water, yeast, and salt, then, with added herbs and…
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