Food Intolerance

 
Increasingly it seems that people are experiencing unwanted and sometimes dangerous reactions to common food groups.
It is very important, especially when catering for other people, that these possibilities are considered.
When preparing food for yourself or other people you need to be aware of the nature of your ingredients and the possible effects they may have.
So, While the recipes in this section aim to use the minimum of ingredients, and especially a minimum of pre-processed items, it is always necessary to check them carefully.


Problems arise most frequently from food that contains any of the following, but this list is not exhaustive, and the people eating need to be consulted if there is any possibility of doubt. People who have known allergies are normally well informed about suitable alternatives to their allergens and their advice should be considered. As a rule, non-allergenic ingredients can be just as tasty, and the flexible cook may not need to prepare several versions of a dish to suit all present.

  • Sweeteners. For diabetics, avoid sugar and sweetened ingredients
  • Nuts. Where specified, consider alternatives
  • Cows’ milk products. Consider goat’s milk/cheese or an alternative
  • Wheat. Consider for example spelt flour instead

If you use tinned food or prepared sauces, check the ingredients for any of the above, as well as colourants, preservatives, flavour-enhancers etc. They may contain items that, apart from being allergenic, you may not wish to consume. A small amount of prepared sauce can contain more unwanted items than the entire rest of the dish.

Please always remember that the most common “allergen” is poor hygiene. So please make sure your hands and all kitchen equipment are properly cleaned before use, and again between handling different ingredients.