EiR Blog

While adding the latest research abstracts to the site the other day I came across a very interesting paper regarding the effects gluten can have on the brain and nervous system. As you are no doubt ware, gluten is a protein found in grains including wheat, rye and barley, which is the trigger for the damage to the tissues of the small intestine in those with celiac disease. In this condition the immune system produces antibodies that attack the gluten consumed in the diet as well as the body's own tissues. As such celiac disease is classed as an autoimmune disease - the body attacks itself (in this case triggered by gluten). Those with celiac disease frequently suffer from mood disorders and neurological symptoms such as epilepsy, ataxia (coordination problems), and peripheral neuropathy, which results in symptoms including temporary numbness, tingling, and pricking sensations, sensitivity to touch, or muscle weakness...

When thinking about how food sensitivities and/or intolerances may be affecting our health, something that is often overlooked is the role that biogenic amines may be playing. What are Biogenic Amines?  Biogenic amines are a group of chemicals derived from amino acids (and therefore protein-containing foods) that have a number of functions and effects within the body, some desirable, and some not. The most well known biogenic amines are the neurotransmitters serotonin, dopamine, and noradrenaline, and histamine, best known for its role in allergies. Others, which are less well known, include tyramine, tryptamine, and phenylethylamine. These biogenic amines may act as neurotransmitters, be involved in local immune responses (such as the inflammation produced by histamine release), or regulate functions of the gut. The classic neurotransmitters serotonin, dopamine, and noradrenaline are all essential to proper brain function. Imbalances causes problems such as depression and anxiety. In relation to food intolerances however, we are more concerned with...

 Christmas is obviously a time for celebration and partying but for those with allergies it can be like a minefield! While most people  generally eat and snack with abandon the millions who suffer from some form of food allergy, sensitivity, or intolerance must be extra wary. It may be easy to tell which foods contain common allergens such as wheat, dairy and eggs when eating the main Christmas dinner but when it comes to snacks and party buffets with lots of pre-packaged foods things get a little trickier. If you are planning your own party you can obviously check labels to make sure the foods you buy don't contain ingredients that you, your family members, or your guests are allergic to. If you are cooking or baking yourself there are also a large number of alternative ingredients to the common allergens that can be substituted. The most common allergens include:...

This week I was contacted by the producer of The Restaurant; a reality TV show made by the BBC here in the UK. For those who don't know, the premise of the show is that couples compete over the series/season to prove they have what it takes to run a successful restaurant. Each week they are set different challenges to test different skills required to be restauranteurs. The overall winners are set up in a restaurant of their own; financially backed and personally supported by Raymond Blanc who has a big hand in the show. The reason I was contacted by the shows producer is because in an episode to be aired on October 22nd in the UK the contestants are to be set the challenge of preparing meals for diners with special dietary needs, with a particular focus on those with coeliac/celiac disease. The contestants must therefore prepare a...