Life after the Daily Mail article

Since the Daily Mail article was published, much has happened and there has been a steady flow of e-mails coming in via the contact page. Sandwiched between my normal work schedule, I try to answer as many e-mails as possible as soon as possible. Sometimes however, it can take a little while because I am…

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New app for food intolerance sufferers

Interview with the developers of the new food intolerance app A few months ago a food intolerance app caught the attention of the Histamine Intolerance Awareness Team. It seems to be quite helpful to quite a lot of people as far as we can see. So I wanted to know more about it, and asked…

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Scams exposed by BBC’s Rip Off Britain

The BBC’s Rip Off Britain program has just run a two-week, 10 part series on food, drawing attention to miss-information and exposing scams. Some repeats are being shown over the next week (BBC1, 9.15 am to 10 am Monday – Friday). This is an impressive series packed with factual and expert information. It ranges from…

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The Histamine Intolerance Myth Buster

The internet can be a wonderful source of information but it can also lead to a lot of confusion. Here is the myth buster. NOT a myth: HIT is caused by the inability of the body to break down histamine sufficiently. This is because of the reduced activity or presence of an enzyme called diamine oxidase…

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What HIT me? Living with Histamine Intolerance

Book out soon! What HIT me? Living with Histamine Intolerance A guide to diagnosis and management of HIT A patient’s point of view Scientists claim that millions are affected by unidentified health issues. One of the reasons can be Histamine Intolerance (HIT). After successfully coming to terms with HIT author Genny Masterman has written a…

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When eating becomes a science… .

Here is an article published by the Wiener Zeitung (Viennese daily paper) in Austria. It raises several points I thought would be interesting to read and could be very helpful for others, so here is the translation. When someone suffers from one or more food intolerances then eating becomes a science Around 30 per cent…

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