Issues in food allergy and intolerance, coeliac disease, gut disorders, eczema, 'free from' and all allergies and sensitivities
The American Contact Dermatitis Society bestows the annual ‘honour’ of ‘Allergen of the Year‘ on an element, chemical, or group of chemicals in order “to draw attention to the agents causing the most significant clinical effects” — and sulfites /…
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The first eye-catching paper of 2023 has landed, and it further adds weight to the proposition that those with food allergy have a considerably higher rate of coeliac disease than the ordinary population. It’s in the Journal of Pediatric Gastroenterology…
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A few years ago I tutored writing students learning through a correspondence course. These were individuals from around the world who wanted to write for publication. It’s a great hobby for enthusiasts, and if you commit to it, it can…
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My out-of-print book, Living with Food Allergy, is now grossly out-of-date in most respects, but there is an appendix in it on Food Families which remains relevant and may be useful to many, and which I thought I’d make available…
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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 (* see postscript). 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…
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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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