An interesting post from Alex on Australia's approach to gluten free (no detectable gluten) and a recent study on levels of gluten in 'gluten-free' (e.g. under 20ppm) foods. Quite encouraging as it happens. Check into his post here. …
Food Allergy and Intolerance Ink
Why is gluten-free food so expensive?
I am afraid we are up to our eyeballs in the FreeFrom Food Awards judging at the moment so neither managed to see the Channel 4 programme yesterday nor read the Mail/Sun. But, thank goodness, Alex is on the ball and has covered the subject for us on his Food Allergy and …
‘Gluten free’ versus ‘freefrom gluten’
Worrying about precise definitions is not something that comes naturally to me – I am more of a broad brush sort of person. So many are the arguments that I have with Alex, the acme of precision in definitions terms – and many are the rude names that I have called him when, yet …
The oat issue – to be an allergen or not to be an allergen….
Back in August Ruth of What Allergy? was at a judging session for the Freefrom Eating Out Awards at which the subject of oats arose – are they in fact an allergen and are they actually gluten free? But, after a lengthy discussion, she ended up more confused than when she …
News from elsewhere: NCGS, ME, goat milk microbiota and whey!
Alex has been in full flow this week and, since he says it so well, I would like to send you to his blog! For those of you who are interested in 'the gluten question' his post, Non-coeliac gluten sensitivity: we're not there yet illustrates all too clearly that confusion is …