‘Free from’ foods should be a last resort
For people with real food intolerances and food allergies, ‘free from’ foods are a godsend. For others, they are rarely the better choice.
read moreFor people with real food intolerances and food allergies, ‘free from’ foods are a godsend. For others, they are rarely the better choice.
read moreChildren with food allergies may experience sleep attacks. This is frequently observed during reactions to tree nuts.
read moreFPIES, a special type of food allergy, is actually nothing new, but awareness among parents and doctors in Germany is very low.
read moreInfants with severe rashes (eczema) that are also colonised by a certain type of bacteria develop fewer food allergies than children without this bacteria.
read moreNewborns who develop allergic reactions when transitioning to solid food are usually breastfed longer than babies without symptoms. This was the finding from a study led by American allergist and paediatrician Karen A. Robbins.
read moreNanoparticles in food can cover bacteria like a sort of mask. This is what Shirley Knauer from the University of Duisburg-Essen and her team discovered. They observed the nanoparticles within the different environments of the gastrointestinal tract simulated in the
read moreConvenience foods can be found in every supermarket and ready-to-eat industrial food products are available at many fast food restaurants. But the ingredients are often of poor quality. People who eat them are likely harming their health.
read morePeople with hay fever usually look forward to the colder months as the pollen season comes to an end and allergy symptoms subside. But the winter season brings its own share of allergens. Our Advent and Christmas traditions include many
read moreWhat do baby wipes have to do with food allergies? Not much at first. But in spring 2018, headlines appeared claiming that ‘baby wipes cause food allergies.’ Although there is no proven connection, there are still good reasons to take
read moreCertain varieties of tomatoes contain less allergy-triggering proteins (allergens) than others. A team at the Technical University of Munich discovered which ones.
read morePeople who are allergic to certain foods take care to avoid them. But allergic reactions can also occur upon contact with other people who have eaten these foods.
read moreECARF is presenting a refreshing, easy and quick recipe that can be prepared at home.
read moreWe can only ‘hide’ our food allergies and intolerances on the job to a certain extent. What should we tell our superiors, colleagues, or even our customers? What is the ideal situation for us at work?
read moreHow are relationships affected? Should one’s partner exclude the same foods?
read more