Food Matters

The UK has the highest incidence of allergies in Europe. Over 40% of the UK population are affected by allergies and the numbers are increasing each year. An allergy is a response or overreaction by the body to a substance that isn’t normally harmful, such as pollen, dust, moulds, pets, insects, medicines and foods like milk, nuts and eggs. Symptoms can be diverse and differ in intensity – typical immediate reactions are sneezing, itchy eyes and skin rashes. However, it’s also common to suffer long-term intolerances or sensitivities to food or chemicals and these can manifest as migraines, irritable bowel syndrome and fatigue.

More than half of allergy sufferers say it prevents them from taking part in leisure and work activities, and nearly two thirds think it affects the planning of events. Despite allergies having such a devastating impact on people’s lives, they are regarded as ”Cinderella“ diseases and still not taken seriously. At present, only one allergy clinic in the UK receives any direct funding. As the NHS cannot deal with the sheer numbers of sufferers, it has become the responsibility of nutritional therapists (with the aid of reputable laboratories) to use food allergy tests that are reliable and reproducible. In addition, nutrition practitioners devise diet and supplement programmes and work on improving the function of the gut. Many cases of food intolerances can be resolved in this way, although the more severe food allergies usually persist.

I recently met Michelle Berriedale-Johnson who manages to make life a lot easier for anyone on a restricted diet. Michelle is the editor of a monthly magazine and newsletter called ‘Foods Matter’. Michelle is a food historian and journalist who has written 20 books, including several on special diets. She founded ‘Foods Matter’ when her son was diagnosed as dairy intolerant and she discovered that his eczema and snuffy nose cleared up when she introduced a dairy-free diet at home. Regular items include tasty recipes that allow for flexibility, new product information, specialist articles, conference reports and the latest research on all aspects of food sensitivities.

Michelle says that she loves creating edible things out of unlikely ingredients. As anyone on a restricted diet will know, it’s a challenge to find nourishing yet flavoursome recipes made with ingredients that are free from gluten, dairy, eggs and soya. Her continuing quest is to find good combinations and keep recipes simple but tasty. Although Michelle feels that it is particularly important for those who suffer with food intolerances to use fresh, wholefood ingredients rather than packaged or processed food, a panel of reviewers also taste and rate ”free from“ food products that are readily available. ‘Foods Matter’ have just announced the launch of an award for the best products in each specified category, the main criteria being taste, texture and cost. No doubt some ”free from“ items contain less desirable ingredients like high sugar or salt, and the magazine ensures it lists all the ingredients. A very useful resource for allergy sufferers.

‘Foods Matter’ costs £39.95 for an annual subscription or £29.95 for on-line subscriptions or those paid by standing order. For more details please contact Berrydales Publishers, 5 Lawn Road, London NW3 2XS, Tel. 020-7722-2866 or visit www.foodsmatter.com.

Martina is a qualified nutritionist practising at The Dolphin House Clinic,  Brighton (Tel: 01273-324790). email: martina@thehealthbank.co.uk

Article first published October 2004, Brighton Argus.

Copyright 2005 Martina Watts              All Rights Reserved              www.martinawatts.com