The holiday season is fast approaching, so if you're researching countries, cities and places to go and what types of food they eat you'll know how difficult it is to find out what you want to know. Often the safest option is to book a self catering apartment so you should be able to prepare some simple meals yourself. After many experiences where I've been unprepared, made … [Read more...]
Archives for April 2011
What is celery allergy?
Celery is that well-known strong-tasting vegetable, commonly thought to contain fewer calories than the energy used to consume it. Made up mostly of water, it's amazing that this unassuming green food stuff is so widely used for its crunchy leafy stalks, root and seeds in food flavourings across the world. Celery is part of the carrot family, plants having flowers in umbels, … [Read more...]
Allergy free product of the week – Cheezly soya & dairy free cheese
One of my recent amazing product discoveries is this new Cheezly cheese which is soya and dairy free/vegan. How do they do that? I hear you ask. Well, I have no idea, but it actually tastes really good. I would eat this just on its own as slivers or slices of cheese because it really does tastes so good. I've tested it on a few 'dairy guzzling' friends and one said she … [Read more...]
The Missing Link – Understanding allergies, asthma and hay fever
This week is National Allergy Week from 11th - 17th April 2011, where allergy charities and organisations put extra effort into raising awareness of allergies, the causes, triggers and the possible treatments available. Supported this year by Dettol and Care Allergy Defence, Allergy UK have just released their latest report The Missing Link to add grist to the mill. It's … [Read more...]
Coeliac chef Anthony Demetre causes uproar!
This weekend coeliac chef Anthony Demetre cooked on BBCs Saturday Kitchen. At first I thought this was a really positive step as I've been writing to this programme for months asking them to do just that. He was cooking a completely gluten free spread using quinoa, a very versatile, ancient, little-used grain (see photo below), but things took a strange turn when he began to … [Read more...]