Issues in food allergy and intolerance, coeliac disease, gut disorders, eczema, 'free from' and all allergies and sensitivities
When you don’t have any personal experience of hypersensitivities but persist in writing books about them, some people ask you why you do what you do. Others go further and wonder what gives you the right to address subjects you…
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The Vegetarian Society’s Vegan Approved trademark is licensed to products which meet certain criteria. Those criteria include one that the product be “free from animal-derived ingredients” and another that it should have “no cross-contamination during production”. So why do these…
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Shea nuts are tree nuts, obtained from the shea tree, which grows in various parts of Africa. The shea nut is found within the fruit of the tree, and it is oil rich. Widely eaten in Africa, in the…
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However you spell them, sulfites / sulphites and sulfur / sulphur dioxide are not considered one of the eight key allergen groups in the US, but they are one of the 14 allergens in the UK / EU. They are…
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Are you looking for celery-free foods, such as sauces, stocks and yeast extracts? Celery is one of the ‘big 14’ food allergens, which must always be labelled and highlighted in the EU, and likewise celeriac — the root of a…
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Barley or wheat listed in the ingredients of your “gluten free” food or drink? Alarmed? Confused? ANGRY? It’s probably OK. Barley and wheat (and rye and oats) are legally defined as gluten-containing cereals: as a group, one of the 14…
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Nothing much stirred when the Vatican issued this letter to its Bishops on June 15th about the bread that should be used for the Eucharist, but when it was reported by Vatican Radio on July 8th, things got more agitated….
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Among the resources I’m aiming to build on for the Allergy Insight website is the list of free from foods. I want these to be quite small and modest, and feature little-known brands that allergic consumers may not know about….
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When it comes to food allergies and intolerances, most of the talk is about gluten and the top 14 allergens — mainly milk, eggs, nuts, peanuts, soya, gluten grains and sesame. Labelling legislation requires manufacturers to emphasise (typically in bold) these…
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I’m currently looking into IBS and its history, for a book I’m writing with dietitian Julie Thompson, and while flicking through a digitised edition of a medical manual from the 1920s – Dr William Osler’s The Principles and Practice of…
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