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One of the biggest learning curves you'll need to make when embarking on a gluten-free and grain-free lifestyle is working out all the sneaky places grains lurk for the unsuspecting shopper.

Its challenging for a gluten-free person but even more so for the grain-free as refined maize features so prominently as an additive in nearly all processed food.  So even if something is clearly labelled "gluten free" in many cases the product can still contain a grain-based additive.

If you have visited our website before, you will see that we have undergone a massive upgrade!

Of course, it is still a bit of work in progress.  If you come across any broken links or pages that just don't work, please let me know so I can fix it.  You can email me through the nifty new contact page on this site.

How to cope when your diet is different to everyone else’s and it feels like you can’t eat anything.

Living with long term food sensitivities isn’t easy. It’s navigating your way in a mine-field where your body seems to betray you at every turn. It can be depressing and extremely frustrating. It can also be lonely, especially if you are surrounded by friends with apparently cast-iron guts who have absolutely no way of empathising or understanding your unique stance on food.

At least once a week, I get an email from someone saying something like "hey, isn't quinoa a grain?" or "my doctor told me quinoa was a grain".

Quinoa is the seed of the Chenopodium or Goosefoot plant.