Issues in food allergy and intolerance, coeliac disease, gut disorders, eczema, 'free from' and all allergies and sensitivities
A new open-access paper on barley-based gluten-free beer has just been published online by the journal Food & Chemical Toxicology. I’ll briefly summarise what I can understand of its content below, but if you want it in its full, in-places…
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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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The Nima Gluten Sensor has launched in the UK to mixed response. I’ve written a piece for Foods Matter providing an overview of the product and looking at the research into its performance and limitations. But in this post I…
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I was excited when Dr Alessio Fasano released the excellent Gluten Freedom in 2014 and I was similarly excited when another top international gluten expert – Professor David Sanders – released his first book, Gluten Attack, earlier this year. Finally, I’ve…
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Genius are no stranger to this blog, and my criticism of their pursuit of a marketing strategy which seems to involve aligning themselves – and the gluten-free diet (GFD) – with fitness, sport and sporting excellence was covered in a…
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This new article – Exploring the Strange New World of Non-Celiac Gluten Sensitivity – just published in Clinical Gastroenterology and Hepatology, is short and well worth a read. It considers the key recent studies into NCGS – their strengths, their…
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Non-coeliac gluten sensitivity doesn’t exist. Yes it does. No it doesn’t. Yes it does. Round and round we go, in an endless confusing circle of blinkered, righteous assertion. The scramble, when the news broke properly, to be among the first…
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Should free from food companies and food service providers be actively marketing ‘coeliac and gluten sensitivity profile’ tests to their consumers? I ask, for that’s what Inspiral appears to be doing here, in offering a series of tests via a…
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We’ll gloss over my failed prediction from last year’s round-up that low-FODMAP ready meals would be in our supermarkets by the end of 2014 (by end of 2015, definitely … ) and instead kick-off where I left off – with…
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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…
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