This feels like a very lazy way of writing a blog – but I do not believe in re-inventing the wheel so, if Alex has already said it, and said it well, why would I say it again? In fact, on this occasion, it is not only Alex but one of his 'commenters', GlutenfreeB, who has said it …
gluten contamination
FreeFrom-ers need to remain vigilant
Once upon a time 'freefrom' food was made by people with a dietary problem for people with a dietary problem – coeliacs, people with a dairy, nut or egg allergy, lactose intolerants. But times have changed. These days, much free from food is made by companies who have little or …
Weird allergies
Working my way through John Scott's weekly round-up of research (see our research forums for the full nine yards – and to subscribe to a particular thread of research if it especially interests you) I was just amazed, last week, by the weirdness of some of the allergies that he …
New codex standard for gluten-free food – and the dreaded ‘may contain’…
On January 1st the new regulations governing the use of the term 'gluten-free' came into force. As of Jan.1, to be able to call itself 'gluten-free' a food must contain less than 20 parts per million (ppm) of gluten, to call itself 'very low gluten' it must contain less than …
Truly Gluten Free Weight Loss
I have just been reading a post on Micki Rose's Truly Gluten Free site in which she gives an update on her own health after three months on a totally grain/gluten free diet – and when I say totally, I mean totally. She has been tireless in tracking down gluten contamination to …