Autumn ReadsAugust 30, 2018
The Healing Power of TouchAugust 30, 2018
Are you suffering after eating? Well help is at hand locally, if you feel you may have a food allergy or intolerance.
Many people suffer with unpleasant symptoms after eating.
Sometimes the cause is obvious and the food is avoided, but sometimes it can be tricky to work out which food or foods are a problem, especially when there is a delay between eating and the symptoms developing.
Symptoms may include eczema, skin rashes, acid reflux, vomiting, tummy aches, wind, bloating, diarrhoea, constipation and many other unpleasant effects.
The most effective way to identify which foods might be causing a problem is to:
- Keep a food and symptom diary
- Cut out the suspect foods for 1-2 weeks
- Reintroduce the foods 1 by 1 (never do this without medical advice if you have had a severe reaction to a food)
Managing a restricted diet
Once you have worked out which food / foods have been upsetting you, you can then work on managing your diet.
It is important to replace the foods you have cut out with alternatives so that your diet meets your nutritional needs; this is especially important for infants and children.
There are lots of replacement foods available including dairy free yogurts and milks, gluten free breads and cakes, and egg free mayonnaise, so you don’t have to miss out.
It is easy to adapt family recipes so that everyone can eat the same and you don’t spend ages in the kitchen or feel left out.
The following recipe taken from Tanya’s latest book* is free from wheat, gluten, milk, lactose, egg, soya, nuts and seeds….
Tanya Wright BSc Msc Allergy
Specialist Registered Dietitian DT4990 11th July 2018
Tanya Wright is a HCPC registered Dietitian specialising in the diagnosis and management of food allergy and other food hypersensitivity reactions in children and adults with gastrointestinal, dermatological and respiratory symptoms.
She works predominately in the NHS but also runs a private dietetic service locally and in Harley Street London. She is a longstanding committee member of all the professional and patient support associations and author of several allergy cookbooks.
Banana & Raspberry Muffins
Makes 12 large muffins
- 50g/2oz dairy free/soya free margarine
- 50g/2oz soft brown sugar
- 5 large soft bananas mashed
- 2 teaspoons vanilla essence
- 2 teaspoons gluten free baking powder
- 225g/8oz wheat free/ gluten free self-raising flour
- 1 punnet of fresh/frozen raspberries
- Cream sugar and margarine together.
- Add mashed bananas, vanilla essence, baking powder and flour. Mix well.
- Add raspberries carefully (fresh or frozen)
- Place mixture in muffin cases
- Cook at 175c for 12-15 minutes until golden