Hi,
I've just bought Heather's book and have cooked recipes from it all last week. I've been so pleased with it - the recipes are delicious, and I've felt so much better after meals. It's so nice to eat food and not feel awful afterwards!
However, one thing the book doesn't really talk about is differences that people have. For example I'm extremely intolerant to garlic, but it's in so many of the recipes. I've also been avoiding wheat for the past three months, and am surprised how many of the recipes use wheat products. On the other hand, I'm not as sensitive to high fat foods so can eat chips (in england they are like french fries, but only potato fried in oil, so nasties or flour) and also can eat egg yolks with no problem (I think).
I'd be interested to know just how different people's triggers are, what adjustments you have to make to recipes to make them safe for you.
Hb
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Differences in trigger foods
