Gluten-Free Bread Mix Sweeps The Board At First Ever Free-From Food Awards, UK
A packed gathering heard Foods Matter Editor, Michelle Berridale-Johnson, explain why Foods Matter had decided to launch the awards and the criteria on which they had judged the very wide variety of entries.
Other winners included Oatly's oat based, dairy, gluten, wheat, egg, soya and nut free 'pouring' cream, Swedish Glacé's creamy chocolate based soya 'ice cream', Mrs Crimbles gluten and wheat free chocolate macaroons, a Swedish gluten-free pizza base (Miwell), Delamere Dairies' dairy free mature goat cheese and Gluten-free Kitchen's gluten and wheat-free Coffee and Walnut cake.
A full report of the event is to be found on the awards website at http://www.freefromfoodawards.co.uk and in the June issue of Foods Matter.
Also in the June issue:
Dr Moises Calderon on subcutaneous and sublingual immunotherapy for hay fever.
John Scott on the therapeutic use of worms and parasites in both respiratory and digestive conditions.
Three approaches to ME - from nutritionist Margaret Moss and reverse therapist, Rob Mesrie with notes on mitochondrial involvement from Dr Sarah Myhill.
Dr Harry Morrow Brown takes issue with recent research which suggests that attempting to reduce the number of dustmites in your home is a waste of time.
Research reports include:
Could a gut parasite hold the cure for asthma?
Daily contact lenses better for hay fever sufferers
Immunotherapy for peanut allergy
CFS - cortisol and Contemporary Chinese Medicine
Vaccines: autism, major mumps outbreak, delayed administration and type 2 diabetes
Permanent makeup - solution or nightmare?
Can fermentation reduce soya's allergenicity?
Plus Foods Matter's regular monthly book reviews, recipe and new product features and childrens' pages.
Foods Matter is available on subscription only - £29.95 per annum (12 issues plus new subscriber pack) for an ongoing subscription.
Foods Matter also has an extensive and ever growing website at http://www.foodsmatter.com
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