There are many more allergies and food sensitivities around nowadays and almost as many explanations why. Those who regard them as a "disease of modern society" cite factors such as environmental chemicals and pollution. Perversely, better diagnosis has also increased the numbers reported. Some specialists adhere to the theory that improvements in hygiene and medical science have helped to weaken our immune systems. A further explanation is that we've evolved at a different and slower rate than our diets and that we are eating so many new foods that our bodies can no longer cope.
Whatever the causes, allergies and intolerances are now part of our collective experience and although they're not contagious illnesses, they do affect the way people live. You will find multiple sources of information and advice available on them and much of it is confusing, conflicting, and incorrect. My aim here is not to diagnose your allergy or intolerance, which should obviously be carried out by a doctor, but to highlight the essentials to help you to get the best out of using this cookery book. If you don't suffer from a food problem yourself but want to cook for someone who does, what you read here should help you better understand what might be needed.
H Party food - olives, caperberries, rice crackers, and root vegetable crisps steer clear of most major food allergens.
Was this article helpful?