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Gluten intolerance is a condition where your body is unable to digest gluten. Most times, gluten intolerance is mistaken for celiac disease. These two are different in many ways, but the main way is that celiac disease is an autoimmune condition, while gluten intolerance isn’t. Gluten intolerance affects the digestive tract causing digestive symptoms because […]
With so many different health conditions out there, it’s not uncommon for some of them to slip through the cracks. That’s what makes awareness days so important — such as this one. The 28th is World Hepatitis Day, and brings our attention to a global health concern impacting more and more daily. Recognition is critical, […]
“Would you like to come round for dinner?” For people with food intolerances, few things trigger more anxiety than this question. Years of bad experiences – either dining out or with friends – leave people with immense hesitation to accept an invitation. Almost inevitably, the restaurant or your host serves up a dish you can’t […]
Food intolerance testing can be incredibly useful when trying to identify specific foods that cause your symptoms – whether they may be bloating, diarrhoea, skin rashes, headaches, fatigue or something else. But it’s important to avoid mistakes when testing in order to avoid skewing your test results. I’ve been using food intolerance tests like these […]
World Food Safety Day is a global campaign to highlight the dangers of poor food safety. Worldwide, the main food safety risks involve infectious contamination, chemical hazards, and other foodborne risks. Such problems aren’t a major issue in Western nations. However, there is another aspect of food safety that goes underappreciated: food allergies and intolerances. […]
What is the science behind food intolerance testing? When you eat, your digested food should leave the digestive system via one of two channels – ideally as a bowel movement or, less desirably, vomiting. Problems with this could mean an intolerance is present, meaning an intolerance test is on the cards. If you have intestinal […]
My name is Kate Knowler, and I’m a nutritional therapist in London. I’ve used food intolerance testing with my clients for the past 16 years in my clinic, and here are some actionable insights I would recommend following whether you’re considering doing a food intolerance test or have already done one: Before food intolerance testing: […]
Remember that night you drank too much and woke up with a head-banging hangover? If you drank an excessive amount of alcohol, that’s a normal reaction. However, for some individuals, even a drink or two can make them feel unwell. Sound familiar? If so, you could have an alcohol allergy or intolerance. Continuing to drink […]
The most common symptom of either wheat intolerance or coeliac disease is some form of gastrointestinal discomfort. Usually, such discomfort after eating bread is a clear indicator of gluten intolerance. Three conditions fall under this umbrella: coeliac disease, non-coeliac gluten sensitivity (NCGS), and wheat allergy. The last diagnosis, wheat intolerance or allergy, isn’t strictly a […]
In the past, mediation was left to hippies, and most people didn’t want to embrace it. However, after noticing the benefits of the practice, most people are leaning towards meditation as a way to reduce everyday issues like stress and anxiety. The scientific community has been studying meditation in-depth and has given much positive feedback […]
Asparagus is a nutritionally rich vegetable in two main colours, white and green. The green variety is more available than the white one. The difference between these two types of asparagus is that the green-coloured one is harvested when it’s above ground, while the white variety is harvested when it’s underground. The white variety is […]
What is coeliac disease? Coeliac disease is an autoimmune disease affecting the small intestine. For individuals who have coeliac, consumption of foods containing more than 20 parts per million (20ppm) or 50mg of gluten – the protein found in wheat, barley, rye, spelt, and kamut, and in oats by contamination – can result in damage […]
