In Part Two of this episode: **** We re-join Caroline Benjamin from the Food Allergy Training Consultancy who’s setting out what you need to do if you sell GF food in a pub, club, restaurant, café, farmers market, food fair or wherever, and what your rights are if you buy gf food from one of those places.*** Also why Ireland could reap what they sow when it comes to benefits of so many people going gluten-free *** and let me introduce you to ‘zonulin’. Not heard of it? I’ll tell you why they’re
developing drugs to block zonulin, indeed they’re already at human-trial stage, and why that could be the start of a breakthrough we’ve been waiting for *** Plus, why the answer to better GFree bread could be easy-peasy ****************************************** In Part One (alos available near here!) our interview is with Michelle Berridale-Johnson who’s behind perhaps the longest-established free-from publications … and then websites and more recently Awards in the UK. Hear how she set up the company, about all their different brands and what she thinks of the current GFree food options. *** In our health section we look at a report that highlights Scotland has having a rising rate of Coeliac Disease, and ask whether our condition might be caused by stress. And if so, how much is OK … or perhaps it’s what kind of incident over what period of time. So it seems pressure at work or at home may affect our stomach as well as our heart. We bring you another report that says that NON-gluten sensitivity may not be down to gluten at all! Perhaps the symptoms are being caused by … something else. And we look at Coeliac Disease and bone mineralisation. *** Plus another top London hotel starts doing GFree afternoon tea, so we give them a mention, the cake company that’s on promotion at the moment, the crisps that are just like Pringles but gluten-free and the company that’s running GF master classes.