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Food Allergy and Intolerance Ink

Gluten free Australian style

07/10/2016 //  by Michelle Berridale Johnson//  Leave a Comment

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. …

Category: Coeliac/celiac disease, Gluten-freeTag: Alex Gazzola, Food Allergy and Intolerance Ink, gluten-free regulations in Australia, what are safe levels of gluten for coeliacs?

Why is gluten-free food so expensive?

03/02/2016 //  by Michelle Berridale Johnson//  3 Comments

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 …

Category: Allergies, Coeliac/celiac disease, Food, FreeFrom FoodTag: Alex Gazzola, Food Allergy and Intolerance Ink, FreeFrom Food Awards, Genius Gluten Free, Lucinda Bruce Gardyne, Tesco tomato ketchup, Why is gluten-free food so much more expensive?

‘Gluten free’ versus ‘freefrom gluten’

25/01/2016 //  by Michelle Berridale Johnson//  11 Comments

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 …

Category: Allergies, Food, Food/Health Policy, FreeFrom Food, Gluten-freeTag: 20 parts per million gluten is gluten free, Alex Gazzola, allergen labelling, chaos of PAL, Food Allergy and Intolerance Ink, free from gluten, Gluten free, gluten regulations, PAL, precautionary allergen labelling, Waitrose gluten free porridge oats

The oat issue – to be an allergen or not to be an allergen….

29/11/2015 //  by Michelle Berridale Johnson//  2 Comments

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 …

Category: Allergies, Blogging/social media, Coeliac/celiac disease, Food/Health Policy, FreeFrom Awards, FreeFrom Food, Gluten-free, NutritionTag: Alex Gazzola, allergenicity of oats may depend on the breed, are oats an allergen?, are oats gluten free?, avenin in oats, Coelaic UK advice on oats, Commission Delegated Regulation No. 78/2014), Finnish research on oats, FIR regulations 2014, Food Allergy and Intolerance Ink, gliadin in wheat, gluten legislation January 2012, gluten-free oats, hordein in rye, Ruth of what allergy?, secalin in rye, What allergy?

News from elsewhere: NCGS, ME, goat milk microbiota and whey!

09/03/2015 //  by Michelle Berridale Johnson//  1 Comment

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 …

Category: Allergies, Coeliac/celiac disease, Conventional Medicine, Eczema, Food, FreeFrom Skincare, Gluten-freeTag: Alex Gazzola, Does NCGS exist?, Dr Sarah Myhill, eczema treated with whey, Food Allergy and Intolerance Ink, goat infant formula closer to breast milk, gut infant microbiome & allergy, It's Mitochondria not Hypochondria, ME is real, Nanny infant formula, NCGS, Non celiac gluten sensitivity, raised levels of interferon gamma in ME, Skinsmatter blog, whey drained off in ricotta making

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